After you cook your whole chicken and then make some broth, then what? Well, a lot; however, this soup is a great way to use some extras that are in your refrigerator at the end of the week.
Broth has such amazing healing qualities with it’s rich minerals, healthy fats, amino acids, collagen…and so on…it’s a powerhouse food to say the least.
Bump up the health factor even further by adding some veggies.
Also, don’t forget about beef soup bones. If you can’t find them already wrapped up, ask your butcher. Many folks are making homemade bone broth lately so this won’t seem like an odd request.
Pimp My Broth!
For this, I chopped an onion, red pepper, parsnip, summer squash and 2 stalks of celery. In a thick bottomed pot, I melted a tablespoon of ghee and cooked the veggies until the onions were translucent. I then added some diced chicken (about two cups), chicken broth (about four cups) and thyme. Bring to a boil and then simmer for an hour.
For added heat, Sriracha always does the trick!
This soup is never the same twice. Sometimes I use carrots or sweet potatoes or mushrooms. Sometimes I use ham or bacon or turkey. I also have different herbs leftover at the end of each week that get added as a fresh garnish.