Healing Leftover Roast Chicken Soup & Vegetable Soup {Gluten Free, Paleo}

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A roast chicken is one of my family and I am the favorite dinner on weekdays. We roast a chicken several times a month, and every time we do I love saving the carcass / bones to make this delicious healing chicken soup.

There's a reason chicken soup is what your grandmother told you to eat when you were sick! Traditional homemade bone stocks are packed with many amazing health benefits. Bone broth is very rich in amino acids that help your digestive system, strengthen your immune system, and more. You can read about the benefits of homemade bone broth here.

Not to mention, the homemade broth is so delicious! The flavor of the broth in this recipe is my favorite. After boiling the broth for a few hours, strain it. Then, sauté some leeks, celery, and carrots and add the hot broth. You can toss the leftover roast chicken or add raw chicken and poach it in the liquid over low heat. I always end up soups like this with lots of chopped kale. Leeks, celery, carrots, and kale have many of their own health benefits / healing properties. Every time I make this soup, I wish I had twice as much. I could really eat it every day!

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Healing Leftover Roast Chicken Soup & Vegetable Soup {Gluten Free, Paleo}

A hearty, delicious and warm soup.


For stock:

  • 1 leftover roast chicken meat / bones
  • 2 tablespoons apple cider vinegar *
  • 1 leek, white and light green parts washed and chopped
  • 1 chopped onion
  • 2 celery stalks, chopped
  • 3 carrots, chopped
  • A few sprigs of fresh herbs, I like to use thyme and rosemary
  • 1 bunch of fresh parsley
  • 1 1/2 teaspoons salt seasoned with herbamare or common salt *
  • 10 cups of water

For soup:

  • 2 tablespoons of olive oil
  • 1 leek, white and light green parts washed and cut in half moons
  • 3 celery stalks, cut into pieces
  • 3 carrots, cut into pieces
  • 1/2 teaspoon of pepper
  • 2 sprigs of fresh thyme
  • 1-2 cups leftover roasted chicken, chopped (or 1-2 raw chicken breasts)
  • 6 kale leaves, rib-free and thinly sliced


  • Combine all ingredients for the broth in a large saucepan. Bring to a boil, then reduce to low heat. Eliminate any foam that rises to the top after boiling. Simmer, partially covered, for 4-6 hours. (It is important that it is partially and not fully covered)

  • To make the soup, heat the olive oil in a large pot. Add the leeks, celery, and carrots. Sauté until softened, about 5 minutes.

  • Meanwhile, place a fine strainer over a large bowl. Strain the broth by pouring it through the strainer to catch all the solids. Many have to do this in batches. If the broth is less than 4 cups, add water so that the amount equals 4 cups. Add the broth to the vegetables. If you have more than 4 cups of broth, just add it to the vegetables.

  • Add the chicken and bring the mixture to a simmer. Cook over low heat for 20 minutes. If you add raw chicken, after 20 minutes, remove the chicken breasts, shred them with a fork, and add them back to the soup. Add the kale and cook for another 5 minutes. Add more seasoned salt to taste. Serve and enjoy!

Recipe Notes

* Apple cider vinegar is very important because it helps extract minerals from the bones to make a rich and nutritious broth. * I LOVE the herbamare seasoning. It is made only from dried herbs and sea salt and adds incredible flavor to many things. It seems a little expensive, but 1 bottle has lasted me more than a year and I use it all the time.

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Calories: 135kcal

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