Waste Not Soup

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Recipes

Waste Not Soup
Serving Size:8|Prep Time:15minutes|Cook Time:1.5 – 2 hours
Waste Not Soup

Ingredients

  • 1 roasted chicken carcass
  • 8-12 cups water (enough to cover bones)
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 cup celery chopped
  • 1/2 cup carrots peeled and chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups fresh veggies chopped - we like to mix them up: our favorites are bell peppers, zucchini, leafy greens, potatoes, sweet potatoes and winter squash
  • 2-3 tablespoons fresh herbs such as parsley, thyme, tarragon or rosemary or 2-3 teaspoons dried
  • 1-2 cups cooked beans or grains
  • ½ -1 cup cooked chicken shredded (optional)

Directions

Print Recipe
Broth
  1. In a large saucepan, cover chicken bones with water, bring to a boil, reduce to a simmer for 1-2 hours, skimming off and discarding any froth. Add water as needed to keep bones covered.
  2. Remove carcass from liquid and set the broth to the side.
Soup
  1. Heat 1 tablespoon of olive oil in a large pot over medium heat.
  2. Add onion, garlic, celery and carrots. Sauté until vegetables soften slightly.
  3. Add 4 cups of a mix of vegetables (except leafy greens), herbs, salt and pepper and stir thoroughly until well-mixed. Add chicken broth, bring to a boil, reduce to a simmer and cook until vegetables are tender, about 10-20 minutes depending on type of vegetable.
  4. Add cooked beans/grains, cooked chicken (if using), and leafy greens ( if using). Simmer for 5-10 minutes. Taste for seasoning and add salt, pepper, or additional herbs if needed.
  5. Remove from heat. Enjoy!

Chef's Narrative

Fend off the winter gloom by nurturing yourself with a nutritious and warming pot of soup. This recipe is designed to use up veggies that are left in your crisper, as well as the last of a whole roasted chicken. The rich broth that is the base of the soup simmers for 1- 2 hours to maximize flavor and nutrient content.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 230, Total Fat:15g, Saturated: 6g, Trans Fat: 0g, Sodium: 520mg, Potassium: 311mg, Carbohydrate: 16g, Dietary Fiber: 1g, Protein: 9g
Allergens:
Dairy Free, Gluten Free

Directions

Print Recipe
Broth
  1. In a large saucepan, cover chicken bones with water, bring to a boil, reduce to a simmer for 1-2 hours, skimming off and discarding any froth. Add water as needed to keep bones covered.
  2. Remove carcass from liquid and set the broth to the side.
Soup
  1. Heat 1 tablespoon of olive oil in a large pot over medium heat.
  2. Add onion, garlic, celery and carrots. Sauté until vegetables soften slightly.
  3. Add 4 cups of a mix of vegetables (except leafy greens), herbs, salt and pepper and stir thoroughly until well-mixed. Add chicken broth, bring to a boil, reduce to a simmer and cook until vegetables are tender, about 10-20 minutes depending on type of vegetable.
  4. Add cooked beans/grains, cooked chicken (if using), and leafy greens ( if using). Simmer for 5-10 minutes. Taste for seasoning and add salt, pepper, or additional herbs if needed.
  5. Remove from heat. Enjoy!

Chef's Narrative

Fend off the winter gloom by nurturing yourself with a nutritious and warming pot of soup. This recipe is designed to use up veggies that are left in your crisper, as well as the last of a whole roasted chicken. The rich broth that is the base of the soup simmers for 1- 2 hours to maximize flavor and nutrient content.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 230, Total Fat:15g, Saturated: 6g, Trans Fat: 0g, Sodium: 520mg, Potassium: 311mg, Carbohydrate: 16g, Dietary Fiber: 1g, Protein: 9g
Allergens:
Dairy Free, Gluten Free

Ingredients

  • 1 roasted chicken carcass
  • 8-12 cups water (enough to cover bones)
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 cup celery chopped
  • 1/2 cup carrots peeled and chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups fresh veggies chopped - we like to mix them up: our favorites are bell peppers, zucchini, leafy greens, potatoes, sweet potatoes and winter squash
  • 2-3 tablespoons fresh herbs such as parsley, thyme, tarragon or rosemary or 2-3 teaspoons dried
  • 1-2 cups cooked beans or grains
  • ½ -1 cup cooked chicken shredded (optional)
 

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