A roasted chicken is one of my family and I’s favorite weeknight dinners. We roast a chicken a few times a month, and every time we do I love saving the carcass/bones to make this delicious healing chicken soup! You also might like this Gluten-Free Chicken Noodle Soup.
There is a reason chicken soup is what your Grandmother said to eat when you’re sick! Traditional homemade bone stocks are full of many amazing health benefits. Bone broth is very high in amino acids that help your digestive system, strengthen your immune system, and more. You can read about the benefits of homemade bone broth here.
Not to mention, homemade stock is so delicious! The flavor of the stock in this recipe is my favorite ever. After simmering the stock for a few hours you strain it. Then you sautee up some leeks, celery, and carrots and add the hot stock. You can throw in leftover roasted chicken or add raw chicken and poach it in the simmering liquid. I always finish soups like this with a big bunch of cut up kale. Leeks, celery, carrots, and kale have many of their own health benefits/healing properties. Every time I make this soup, I wish I had twice as much. I could really eat it every day!
Try this white bean soup and this miso soup for other nourishing options. Or try this Mexican Chicken Soup for a flavorful, comforting option.
Check out this article on is rotisserie chicken gluten-free.
Healing Leftover Roast Chicken and Vegetable Soup {Gluten-Free, Paleo}
Ingredients
For the stock:
- 1 leftover roasted chicken carcass/bones
- 2 tablespoons apple cider vinegar*
- 1 leek white and light green parts washed and roughly chopped
- 1 onion roughly chopped
- 2 stalks celery roughly chopped
- 3 carrots roughly chopped
- A few sprigs fresh herbs I like using thyme and rosemary
- 1 bunch fresh parsley
- 1 1/2 teaspoons herbamare seasoned salt or regular salt*
- 10 cups of water
For the soup:
- 2 tablespoons olive oil
- 1 leek white and light green parts washed and sliced into half moons
- 3 stalks of celery cut into chunks
- 3 carrots cut into chunks
- 1/2 teaspoon pepper
- 2 sprigs fresh thyme
- 1-2 cups leftover roasted chicken chopped (or 1-2 raw chicken breasts)
- 6 kale leaves ribs removed and very thinly sliced
Instructions
- Combine all the ingredients for the stock in a large stockpot. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top after bringing it to a boil. Simmer, partially covered, for 4-6 hours. (It is important that it is partially, and not fully covered)
- To make the soup, heat the olive oil in a large pot. Add the leeks, celery, and carrots. Saute until softened, about 5 minutes.
- Meanwhile, set a fine strainer over a large bowl. Strain the stock by pouring it through the strainer to catch all the solids. You many have to do this in batches. If the stock measures less than 4 cups, add water so the amount equals 4 cups. Add the stock to the vegetables. If you have more than 4 cups of stock, just add it to the vegetables.
- Add the chicken and bring the mixture to a simmer. Simmer for 20 minutes. If you are adding raw chicken, after 20 minutes, remove the chicken breasts, shred with a fork, and add back to the soup. Add the kale and cook for another 5 minutes. Add more seasoned salt to taste. Serve and enjoy!
Wonderful thanks so much! We are LOVING your recipes! Many blessings and love to you❤
May I double all the ingredients for the stock and still just use one chicken carcass and still get a nice broth? Or would i need more carcass with the double recipe?
You can double the ingredients and use one carcass if you need too! I would just simmer it for longer in that case – like an extra hour. I hope this helps!
Super delicious & easy
This is deliciuosly beautiful. I added some turmeric and lemon juice to the final soup to give it some more health benefits. Was devoured!
Thanks for the great beginner bone broth recipe. I added sliced mushrooms & some mushroom bouillon to the soup and it’s so comforting! =)