REAL, FRUGAL, HEALTHY, and FUN!!!
Normally I don’t make a lot of soup this time of year. It’s hot, so I do more salads. Well, the other day, we cooked up a rotisserie chicken. Unfortunately, we all got hungry before it was done cooking. We snacked so much that by the time it was done cooking, we were all full. The next day, the boys kept going in the fridge and uncovering the chicken to pick at it. They love snacking on cold chicken. I was worried they were going to keep uncovering it and not recovering it, and it would dry out. I decided to make a soup with it.
I love making soup with a turkey or chicken carcass. I know in the paleo lifestyle, bone broth is very popular, as it has many health benefits. I’ve never really looked into the paleo bone broth making method (though, I believe it is similar), as this is the way I grew up with. After Thanksgiving especially, my mom would always boil the turkey carcass and add veggies and rice to create a tasty, home style turkey soup. My mom fed us very home style, homemade meals. Her mom, my Grandma, grew up on a farm during the depression. I think a lot of our home cooking comes from that, and the dishes and methods of cooking that were passed down. Though, we each add our own unique twist. Homemade soup is one of the dishes I’m grateful to have grown up with. It’s actually something I love because not only is it nutritious and tasty, it is also a wonderfully, frugal dish.
So, I had fun with this particular batch of soup and my husband said the flavor was really good. With the weather warming up, I wanted to try a more exotic flavor with my broth. This was a little scary, but the risk paid off.
1-1/2 gallons of water
Chicken bones and chicken (my bones were that of 1 rotisserie chicken and the meat amounted to 2 cups, though it does not have to be exact)
4 large cloves of garlic, chopped
1 red onion, chopped
1 rutabaga, peeled and chopped
3/4 cup broccoli, chopped
3/4 cup carrots, peeled chopped
3/4 cup cauliflower, chopped
Juice of 2 limes
1 can full fat coconut milk
3 Tbsp butter
3 Tbsp salt
1/2 Tbsp pepper
1/4 cup honey
1/2 Tbsp ginger
Directions: In a large pot, boil water and add chicken carcass. I added mine just the way it was in the picture above. After boiling for an extended period of time, the meat comes right off the bones. Add the onion and garlic. Let boil on low for about 3 hours. Use a large slotted spoon to scoop out the chicken and bones. Remove the bones, and chop up any large pieces of chicken. Return the chicken to the boiling broth. Add the rutabaga, broccoli, carrot, and cauliflower. Add lime juice, coconut milk, butter, salt, pepper, honey, and ginger. Let simmer for 1 hour, stirring frequently.
This makes a large batch of soup. I have 3 boys and a husband to help me eat It can be very handy to have a batch of ready-made soup on hand.