Easy Paleo Kabocha Chicken Soup
Baby, it’s cold outside.
It’s also cold in my fridge, the holding box for all things leftovers, need-to-be-eaten veggies, and (at any given time) a whole chicken skeleton.
The best way to create a scrumptious, flavorful, weight-loss-promoting soup, would be to nourish in soup form.
Homemade soup is awesome. Why?
Quick and easy.
Use up leftovers and aging veggies.
Can be super clean eating in one pot.
Warm and comforting.
Meals for days….!
Paleo Kabocha Chicken Soup
Gluten, dairy, grain-free. Quick, easy, protein-rich, veggie-loaded.
- 1 whole chicken carcass, or leftover chicken, turkey, or meat of choice
- 1 yellow onion, roughly chopped
- 3 stalks celery, sliced
- 2 carrots, peeled and roughly chopped
- 1 small kabocha squash, cut into cubes (no need to peel outer skin)
- 1 whole cauliflower, roughly chopped into florets (feel free to use broccoli too)
- 4 cups water
- 2 tbsp vegetable broth concentrate (I use Better than Bouillon broth base – delicious stuff!)
- any other veggies:
- green onions
- [insert your veggie here!]
- spices of choice:
- garlic powder
- red pepper flakes
- sea salt
Heat a large pot, adding in onions, celery, and carrots, with about 1 cup of water (and/or 3 tbsp olive oil). Stir frequently until onions are translucent and soft, about 10 minutes.
Add in remaining ingredients, including chicken carcass, and fill with remaining water or more until it covers the entire carcass.
Partially cover and let boil at medium-high heat for 1 hour. Feel free to add more water, if the levels get too low, or if you like more broth.
Your soup is done when the meat from the carcass is falling off the bone. Carefully remove as many bones as possible before eating.
What’s your idea of a “leftovers” dish?
Do you have any fun soup ideas??