You know what time of year it is??? It’s the season for soups! Autumn is by far my favourite season and where I live it is unfortunately a short one. So I extend my season of soups into Winter as well. I can’t believe it is the end of September already. Next week I will be getting food ready for Thanksgiving Dinner (here in Canada). Stay tuned for a Thanksgiving post!
I mentioned in my meal prep/batch cooking post that I always cook a chicken soup for when I fall ill during cold and flu season. This is the recipe I use most often and after Christmas I usually use leftover turkey instead of chicken. For this recipe you will need one batch of chicken broth (around 8 cups). If you don’t have that much you can always add water, just up the seasonings so you don’t dilute the flavour too much. You will also need the pan drippings from the chicken you cooked. Make sure to save them, they add a ton of flavour to this soup!
Happy Soup Season! Let me know what your favourite AIP soup recipes are, I’d love to try them!
Meagen Ashley
Roast Chicken Soup
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
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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.
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Add the Japanese yams, bay leaf, broth and pan drippings to the stock pot and stir.
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Bring soup to a boil. Simmer 15-20 minutes or until the yams are tender.
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Add the shredded chicken to the pot. Simmer 5 minutes more and stir.
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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.
