Go Back
Print

Roast Chicken Soup

A Hearty Chicken Soup Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 bowls

Ingredients

  • 8 cups chicken broth homemade
  • Half a leftover chicken shredded
  • 1 batch pan drippings
  • 3 whole carrots sliced
  • 3 stalks celery sliced
  • 1 large onion roughly chopped
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1 tsp avocado oil
  • 2 small Japanese yams diced into bite sized pieces
  • 1 bay leaf

Instructions

  1. Chop all your vegetables and mince the garlic. Put a large stock pot onto medium heat with the tsp of avocado oil. When heated, add the carrots, garlic, onion, celery, and salt. Cook 5-7 minutes, stirring occasionally.
  2. Add the Japanese yams, bay leaf, broth and pan drippings to the stock pot and stir.
  3. Bring soup to a boil. Simmer 15-20 minutes or until the yams are tender.
  4. Add the shredded chicken to the pot. Simmer 5 minutes more and stir.
  5. Remove the bay leaf. Add salt to taste if needed. Serve warm. Can be stored in the fridge for up to 2 days or freeze for up to 3 months.