Roast Chicken and Southwest Veggie Chicken Soup

by foodsmarty

This soup has two options. To make it with the chicken, or my favorite, chicken broth only. This is an excellent soup for winter time or if you are fighting off an infection, or getting over food poisoning from your ex-favorite taco place. I demonstrate both options here for the varied palates in your home.



Dinner the day before hand:

Roast Chicken:

Buy Bird

Stuff with mushrooms, onion, and thyme or with Mushroom Pecan Stuffing.

(I froze extra portion of stuffing when made two months prior, I defrosted stuffing on warm/200 degrees in oven for about 40 min)

Roast a whole 3.75 lb organic free range chicken in oven at 425 degrees for 1 hour ten minutes. 15 min before chicken is done cooking add the florets of one head of broccoli. For a moister chicken (albeit an extra step that a man may not be able to remember while you are gone) cover chicken with foil for the first half hour of cooking.

Save all bones for chicken and leave carcass with up to half the meat (or less).

Southwest Veggie Chicken Soup

6 servings, 8 small servings


*listed in order used

Roast Chicken Carcass

3 small yellow onions (1.5 c chopped)

2 lg. cloves garlic

1 t Himalayan sea salt

2-3 whole, dried chipotle chili peppers

1 T tomato paste

2 organic red bell peppers, diced

1 1/4 c organic frozen corn kernels

1 1/2 c finely sliced red cabbage

1/2 shot lime juice

1/2 c cilantro


watermelon radish, thinly sliced

avocado, diced


  1. Cook chicken carcass in enough water to cover for 6 hrs on low heat
  2. Warm sunflower seed oil on low, add onions and saute till translucent over medium heat uncovered until a few onions are browned
  3. Crush garlic with salt
  4. Add garlic, tomato paste and chipotle chiles
  5. After chipotle chiles have warmed a minute, scoop out of pan and deseed, return to pan
  6. Add red peppers, cover pan and turn heat down
  7. After 5-10 min, when peppers are bright red and softened, pour broth of chicken off pan of chicken carcass
  8. Leave chicken in pan to cool so it can be easily separated from bones by hand
  9. Add corn
  10. Leave on lowest heat setting for one hour
  11. Add cabbage
  12. Take bones out of chicken
  13. Add cilantro and lime juice, turn off heat
  14. Either add chicken back into pot, or put chicken into a large glass tupperware and pour half the soup mixture in with the chicken, leaving half the soup mixture chicken-free
  15. Add garnishes to serve