Leftover Chicken Soup

I love leftovers and the creative meals you can make from them. I’ve already shared my leftover veggie dip recipe and my famous fried rice, and now I have a new one – Leftover Chicken Soup 

In a large pot of water, boil your leftover chicken, bones and all.  I save the the previous night’s leftover carcass for the best chicken soup ever!
Add the following ingredients: 
  • Bay leaves
  • 1 whole finely chopped onion 
  • 3 cloves of garlic
Boil for about an hour, then cover and let stand until it has cooled to room temperature – the longer the better.
Remove the chicken and separate the meat from the bones. Discard the skin and bones and save the meat for final mixing.
In a sauce pan, saute in 2 tablespoons of olive oil, one chopped onion, chopped celery, chopped carrots until they are soft, about 5 minutes.
Add to your chicken broth. 
Then add the following ingredients:
  • 1 chopped tomato for color
  • Chopped sweet potatoes
  • 1 chopped parsnip
  • 1 Tbsp miso paste (I use Miso Master Organic from Whole Foods)
  • 1 Tbsp sea veggies (From Whole Foods, they come in a bag)
Note: There is no need for bouillon of you have miso and sea veggies. If you don’t, use bouillon instead.
Boil, then cover and simmer for 30 minutes. Add chicken back in when you are ready to serve. 
Serving suggestion: Boil fine egg noodles separately and place in bowls, then serve the hot soup on top.
As I always say, “chicken soup heals all.” 



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