Leftover Chicken Soup

Leftovers are definitely the best thing about a roast, so here is a recipe to put your leftovers to good use!

Ingredients

Bone Broth

- Leftover Meat Carcass - 1 had Chicken
- Water - enough to cover the carcass in your pan and be ~2 inches higher
- Chosen herbs - I used bay leaves, fresh oregano, fresh rosemary
- Salt and pepper to season to taste
- 2 tbsp Apple Cider Vinegar - helps to release collagen from bones
- 1/2 Cup Hard Shell Chocolate of choice
- 2 Cups Coarsely Chopped Chocolate

Soup

- Leftover Meat
- Homemade Stock
- Leftover Roasties and Veggies
- Leftover Cooked Herbs from Meat
- 3 Bay Leaves
- 3 sprigs Fresh Rosemary
- 3 sprigs Fresh Oregano
- 1 can Green Lentils, rinsed and drained
- 1 can Chickpeas, rinsed and drained
- 2 tbsp Knotty’s Gut Friendly Peanut Butter
- Salt and pepper to taste

NB:
You can make the stock ahead of time and refrigerate it until making the soup. It may cool into a jelly-like texture, but once heated again it will return to liquid form - this is the collagen.

Soup is always good food.

Method

Step 1

To make the bone broth, add all ingredients into a large pan and cover with a lid. Bring to a boil, and simmer for 10-12 hours. Keep an eye on your liquid level, and top up during this time if needed. Drain through a sieve, and then separate chicken meat from bones to use in the soup too.

Step 2

Add all ingredients except nut butter into a large pan and bring to a boil. Simmer for a few minutes until warm.

Step 3

When ingredients are warmed throughout, remove from heat. Add Knotty’s Gut Friendly Peanut Butter, and stir through.

Step 5

Serve, and enjoy!