Whole30 Leftover Chicken Soup
A comforting Paleo-friendly & Whole30 compliant chicken soup using the leftovers from a store-bought or home-made rotisserie chicken.
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Servings: 8 2 cup servings
Calories: 167kcal
Ingredients
- leftovers from a 4 - 5 lb whole cooked chicken at least 1 pound of meat
- 2 yellow onions chopped
- 1 bunch of celery chopped
- 6 - 8 cloves garlic minced
- 4 cups carrots sliced into ¼ inch thick coins
- 3 dried bay leaves
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried thyme leaves
- water as needed
- salt & pepper to taste
Instructions
- Put leftover chicken pieces in a large stockpot and cover with enough water so that the chicken is completely submerged.
- Bring the water to a rolling boil, reduce heat to low and let simmer (covered) for at least an hour, or until the meat falls easily from the bone.
- Remove all chicken pieces from the stockpot and set aside to cool. Do not discard the cooking liquid.
- Once the chicken has slightly cooled, pull as much chicken from the bones as possible and return the meat to the stockpot, along with the leg bones. Discard the remaining bones.
- Add the vegetables, garlic and herbs to the pot. Add more water until the vegetables are submerged.
- Bring the liquid back to a rolling boil. Reduce heat to low, cover and let simmer for 2 hours. Stirring occasionally.
- Remove bay leaves/leg bones. Add salt and pepper to taste.
- Serve and most importantly, ENJOY! :)
Notes
This recipe yields quite a bit of soup. It can easily be frozen for up to 3 months.
Nutrition
Calories: 167kcal