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Leftover Roast Chicken Coconut Soup

Leftover Roast Chicken Coconut Soup

Cost $12, save $10

Source: Recommended by CookPal

  • 80 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Broth

    • 💧 8 cups water
    • 🧅 1/2 large onion
    • 2 stalks celery

  • Soup Base

    • 🥥 1 tablespoon coconut oil
    • 2 tablespoons ginger
    • 1 bunch green onions
    • 🧂 1 teaspoon kosher salt
    • 🍄 8 ounces portobello mushrooms
    • 🥕 1/2 cup grated carrots
    • 🧂 1/2 teaspoon pepper
    • 🧄 1/2 teaspoon garlic powder
    • 🥥 1 can unsweetened coconut milk
    • 🌶 1 tablespoon Sriracha
    • 🍚 1 1/2 cups cooked rice

STEPS

1

Place the chicken carcass, water, onion, celery, and parsley stems in a large stockpot. Bring to a boil over high heat, then reduce heat to medium and simmer for 1 hour. Strain the mixture, reserving the liquid. Separate any chicken meat from the carcass and reserve. Discard remaining solids.

2

Heat coconut oil in a large pot over medium-high heat. Add the white and light green parts of the green onions and ginger. Cook until fragrant, about 1 minute.

3

Sprinkle with salt and stir. Add mushrooms and cook until lightly browned, about 3 minutes.

4

Add carrots and the remaining salt, cooking for 3 minutes while stirring. Add pepper, garlic powder, and 6 cups of reserved broth.

5

Stir and scrape up any browned bits from the pot. Add coconut milk and reserved chicken pieces. Bring to a simmer and cook for 10 minutes.

6

Add the remaining green onions, lime juice, and Sriracha. Serve topped with 1/4 cup of rice per serving.

NUTRIENTS

Per 1 serving

🔥

145

Calories

  • 7
    Protein
  • 18
    Carbs
  • 6
    Fats

💡 Use leftover chicken for a quick and easy recipe.Store in the fridge for up to 3 days or freeze portioned servings for quick meals.Substitute vegetables like zucchini or bell peppers for more variety.