Curry (Rotisserie) Chicken Soup

For the broth:

The first order of business it to get out a plate and pick off all the remnant meat from every side of your roasted/rotisserie whole chicken. This meat will be used in the soup, so every use-able little piece should go on the plate. You can finely chop the meat on a cutting board to keep it bite-sized. Cover chicken meat with cling-wrap and refrigerate until broth is finished.

Place carcass, skin, wings, drumsticks, and all in a big stock pot, and put enough water in to just cover it. Avoid adding additional water at this stage, as too much water will dilute the flavors.

Add at least 2 tablespoons of salt to this, and a couple of bay leaves. If you want to add more of a vegetable-note to the broth you can also simmer a whole carrot and one or two stalks of celery in with the broth, but in this recipe, we are just making a pure chicken broth.

Set the pot on a medium high for a few minutes just to get the water heated up, and then reduce it to the lowest possible simmer that you can keep it at so it will continue to bubble and boil, with a lid on, without boiling over. Stir once in a while, but otherwise, let this simmer for at least an hour or more until the broth has reduced a little bit, and the bones fall apart.

The broth will take on a rich yellow color, and smell amazing. Feel free to taste it now and then with a clean spoon and add more salt if desired. When the bones have fallen apart, it is time to strain the broth into another pot or large bowl and discard the solids and other bits. Keep the finished broth nearby as you will add it back into your original pot shortly.

For the soup:

Chop onion, celery, and carrots into bite-size chunks and mince the garlic. Place these in the bottom of a the large soup pot that you previously used for cooking down your broth. Turn the heat to medium and add the coconut oil. Saute the vegetables in coconut oil, until they are nearly soft. Pour the broth from the other bowl back into the pot, and keep heat at a low simmer.

Meanwhile chop up red bell peppers and green onions, and ‘shred’ the cabbage with a knife into thin strips. Set aside for the time being.

Add chicken meat, curry seasonings, and a bay leaf or two into the broth, and simmer for a half hour or so until chicken starts to shred a bit in the broth. Next, add in cabbage, bell peppers and green onions. Make sure to taste the broth and add more curry or salt to your liking. Stir and allow flavors to meld on low heat and serve up when cabbage is tender.