I make this soup whenever I have leftover roasted chicken. It makes me feel good about myself in a few ways- because making my own stock makes me feel like a real cook, I like the fact that there's no waste and its also a great way to clean out your fridge of veggie bits. I probably make it different every time because I just use whatever I have in the fridge but the accoutrements are what make it feel fresh. To make this time savvy, throw the bird in the pot after dinner as per directions below and let it simmer as long as you like. Then pick up making soup the next day for dinner or the freezer…
Chicken Lime and Garlic Soup
- 1 left-over roast chicken, about 4 pounds, carcass and meat
- 1 bunch cilantro, plus more for serving
- 14 cloves garlic
- 2 onions
- 3 stalks celery, roughly chopped
- 6 carrots
- bay leaf
- tablespoon black peppercorns
- 1 cup corn kernels, 2 ears
- Juice of 4 limes
- Flaky sea salt and cracked black pepper
For Serving
- radish, thinly sliced
- jalapeño, thinly sliced
- cilantro
- avocado
- corn or flour tortilla
- cooked white rice (or brown if you're feeling healthy)
Place chicken in a large soup pot and fill with enough water to cover by about 2 inches. Add cilantro, 10 cloves garlic, 1 onion cut in half, celery, 2 carrots roughly chopped, bay leaf and peppercorns. Set over hight heat and bring to a boil. Reduce heat and simmer about 1 hour. Remove from heat, strain, discard solids and set carcass aside. Let carcass cool slightly. Pull meat off bones and return meat to soup pot. Chop and add remaining 4 carrots and corn. Finely chop remaining onion and garlic cloves and add to pot. Return soup to a boil and cook until vegetables are tender. Stir in fresh lime juice and season with salt and pepper. Serve with desired accouterment - see list for favorite suggestions.