I don’t think there is anything more comforting than chicken soup. It’s a cliche, I suppose, but I have such fond memories of the chicken soup that my Grandma would make whenever any of us were sick. As delicious as it was, I began to realize as I grew older that it was never quite the same each time. The rich broth was a constant, made by simmering leftover chicken bones, as was – of course – the chicken. But there was always some kind of surprise lurking in each bowl, as the soup was dictated by whatever was on hand. Most especially, by whatever was on hand that needed using up. So whenever I make chicken soup, it always has to be like this: using stock from the bones, meat from the bird and whatever random surprises can be found lurking in my fridge. It feels more homey, to me, that way.
I used the remnants of this Lemon & Garlic Roast Chicken to make this soup and added the bones to my freezer stash to make the stock. Of course, not everyone has stock on hand at all times. This soup is so simple, though, that the flavor of your soup is going to be as good as your stock: use the best that you can find, watching out for sodium in the packaged varieties.
Leftovers Love: Chicken, Broccoli & (not) Potato Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- 1/2 tbl coconut oil
- 1 onion, diced
- 1/2 lb broccoli florets, chopped into bitesize pieces
- 1 white sweet potato (about 1 lb), cubed
- 6 cups chicken or vegetable stock
- 1 can coconut milk
- Juice of one lemon
- 3 cups cooked / leftover chicken, shredded or in bitesize pieces
- 6 green onions, sliced
- Handful of fresh cilantro, chopped
- Salt to taste
- Add the diced onions and coconut oil to a large soup pan over low-medium heat and soften for about 5 minutes – this is when I chop my other vegetables. Don’t have the heat so high that the onions brown, you just want them to be translucent.
- When the onions have softened, season to taste, then add the chopped broccoli and white sweet potato, along with the stock, coconut milk & lemon juice. Bring almost to a boil and then simmer gently for 10 minutes.
- Add the chicken to the pot and simmer for another 5 – 10 minutes, until the chicken is hot all the way through.
- Stir in the green onions and cilantro before serving.
oh… my… god… when I finally gave in to my dairy allergy and very shortly after that my doctor told me I should try cutting nightshades from my diet, I thought my favorite soup was forever off the menu. but this here can easily become cream of potato and bacon soup. if I could I would hug you!
YAY! Totally doing a happy dance on your behalf! 😀
I just made this. Doubled the recipe ( just got a foot of snow need lots of soup) and added 3 tablespoons of curry powder and 1 tablespoon of Thai Kitchen Red Curry Paste. OMG. So delicious.
Ooooh, I love me some curry, that sounds like a great addition! 🙂
OMG! This soup is so delicious and easy to make! Yummy!
So glad you enjoyed it!
This is fast, easy, and delicious. It’s basic enough to add extra ingredients to keep it fresh. I started with chopped up bacon because why not?