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1 leftover roast chicken carcass
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8 cups cold water
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1/2 large onion, cut in large pieces
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2 stalks celery, cut in large pieces
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parsley stems (optional)
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1 chicken bouillon cube or 2 teaspoons chicken bouillon paste
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1 tablespoon coconut oil
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2 tablespoons finely minced fresh ginger
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1 bunch green onions, thinly sliced, white and green parts separated, divided
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1 teaspoon kosher salt, divided
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8 ounces sliced baby portobello mushrooms
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1/2 cup matchstick-cut or grated carrots
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon garlic powder
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1 can unsweetened coconut milk
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1 lime, juiced
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1 tablespoon Sriracha plus more to taste (optional)
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1 1/2 cups cooked rice
Leftover Roast Chicken Coconut Soup
This leftover roast chicken coconut soup begins with a flavorful broth made from the carcass of a rotisserie chicken and finishes with creamy coconut milk.
Nutrition Information
193
Calories
46g
Carbohydrates
18g
Protein
309mg
Potassium
2g
Fiber
15g
Sugar
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