Waste Not Soup
Serving Size:8|Prep Time:15minutes|Cook Time:1.5 – 2 hours
Directions
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
Ingredients
  • 1roasted chicken carcass
  • 8-12cupswater(enough to cover bones)
  • 1tablespoonolive oil
  • 2clovesgarlicminced
  • 1/2cupcelerychopped
  • 1/2cupcarrotspeeled and chopped
  • 1/2teaspoonsalt
  • 1/2teaspoonblack pepper
  • 4cupsfresh veggieschopped – we like to mix them up: our favorites are bell peppers, zucchini, leafy greens, potatoes, sweet potatoes and winter squash
  • 2-3tablespoonsfresh herbs such as parsley, thyme, tarragon or rosemaryor 2-3 teaspoons dried
  • 1-2cupscooked beans or grains
  • ½ -1cupcooked chickenshredded (optional)
AllergensDairy Free, Gluten Free