This soup came along during our 4 day power outage in January. We were only able to cook on the wood stove or grill and needed to use what we had available. By day 3, we were at the end of our veggies, meat, and everything. We were keeping everything in coolers on the back deck. We had used everything that was really perishable. That meant we were left with root veggies and kale. What to make for dinner for not only us but also the family staying with us as well?
Soup in the winter is so forgiving especially when you have yummy homemade bone broth in the freezer or fridge. It makes the soup. Throw anything into some bone broth and you have a fantastic soup. Another key is having some pre-cooked chicken in the freezer. We cook up 4 chickens at a time, use the meat from one for dinner, cut up the meat from the other three to put in the freezer for soups, and then put the bones and other good bits into a stock pot for broth. We use the broth and chicken over the next few weeks and then repeat. Add any root veggies you have and you have my “Use What You Got” Soup.
Recipe: “Use What You Got” Soup
- Meat from 1 chicken, diced or shredded
- 1 onion, diced
- 8 carrots, peeled and chunked
- 3-4 parsnips, peeled and chunked
- 4-6 potatoes, chunked (optional)
- 1 bunch of kale or other greens, finely chopped
- 3 quarts bone broth
- Salt and pepper to taste
- 1Tbsp dried parsley
- Add all ingredients to a soup pot and stir.
- Bring to a boil.
- Reduce to a simmer and cook until veggies are tender. I let mine cook for 2-3 hours.
Diet (other): Gluten free, Dairy free, Egg free, Whole 30, Paleo
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Linked to Sunday Night Soup Night