Leftover Roast Chicken Coconut Soup

Leftover Roast Chicken Coconut Soup—the ultimate blend of savory chicken and rich, creamy coconut milk. It’s made from that roast chicken carcass sitting in your fridge, transforming it into a hearty, flavorful soup that’ll make you feel like a king in the kitchen.

Ingredients

• • • 1 leftover roast chicken carcass 

    • 8 cups cold water

    • ½ large onion, chopped into big chunks

    • 2 celery stalks, cut into big pieces

    • Parsley stems

    • 1 chicken bouillon cube 

    • 1 tablespoon coconut oil

    • 2 tablespoons fresh ginger, minced

    • 1 bunch green onions, sliced—separate the white and green parts

    • 1 teaspoon kosher salt, split into two

    • 8 ounces baby portobello mushrooms, sliced up

    • ½ cup grated carrots

    • ½ teaspoon freshly ground black pepper

    • ½ teaspoon garlic powder

    • 1 can unsweetened coconut milk 

    • Juice of 1 lime 

    • 1 tablespoon Sriracha

    • 1½ cups cooked rice

Directions

1. Make That Broth
   Toss that chicken carcass into a big stockpot. Add 8 cups of cold water, your onion chunks, celery, and if you’re feeling generous, throw in some parsley stems. Crank up the heat to high and bring it to a boil. Once it’s boiling, drop the heat to medium and let it simmer for about an hour. Strain the broth into a bowl and set aside the liquid. If there’s any good chicken meat left clinging to the bones, pull that off and save it. The rest? Toss it. Bouillon goes into the hot broth—stir it up till it’s dissolved.

2. Build the Flavor Base
   Heat the coconut oil in a large pot over medium-high heat. Add the white and light green parts of your green onions along with that fresh ginger. Let that aroma fill the kitchen—give it about a minute. Sprinkle in ½ teaspoon of salt and stir. Next up, toss in the mushrooms and cook until they’re just starting to brown—3 minutes should do it. Now, the carrots jump in—give those about 3 minutes too, stirring all the while.

3. Soup Time
   Add the pepper and garlic powder, then pour in 6 cups of that broth you just made. Make sure to scrape up the browned bits from the bottom of the pot—that’s flavor gold right there. Pour in the coconut milk and toss in the reserved chicken pieces. Bring it all to a gentle simmer and let it cook for 10 minutes.

4. Finish Strong
   Just before serving, stir in the remaining green onions, lime juice, and a healthy squirt of Sriracha if you’re into that spicy kick. Serve the soup over about ¼ cup of rice per bowl.

Nutrition 

• • • Calories        : 145

    • Fat                 : 6g

    • Carbs            : 18g

    • Protein          : 7g

This soup hits all the right notes: savory, spicy, creamy, and tangy. Plus, you’ve taken what could’ve been a throwaway carcass and turned it into something seriously satisfying. Now that’s cooking like a man.

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