I always have at least 2 rotisserie chickens either cut up or deboned in the freezer.
Nothing like homemade chicken noodle soup with either zucchini noodle or palm hearts noodles or chicken and rice soup with cauliflower rice.
I don't have a set recipe, whatever I have left over veggies for the week goes into the pot with the chicken.
Also that's good with homemade chicken Alfredo on palm heart or zucchini noodles.
Grilled chicken salad…
This is my favorite pre-cooked protein to work with since the sky is the limit with what you can make with it.
A tip, get a lighter colored chicken.
It might seem like it's borderline underdone but remember you're going to re-cook it later.
Today I have a touch of the crud so here's the soup that I made.
Leftover vegetables:
- Celery cut into medium pieces
- Chunks of green bell pepper
- Chunks of yellow onion
- Green onions cut into pieces
- Tomatoes cut into chunks
- Sliced mushrooms
- Zucchini cut into slices
Added that to
- 1 quart / liter water
- Shredded rotisserie chicken
- Chicken flavored better than bouillon
- Salt and pepper
- Ginger powder (out of fresh ginger)
- Pinch of xanthan gum
Did it the lazy way, threw everything in a pot, brought it to a boil, reduced heat to low, let it simmer for an hour.
Served on cauliflower rice.
Ginger will give it a nice Asian flavor plus it's good when you have a cold.
I hate food waste so this is the perfect way to use vegetables at the end of the week that would go bad.
by CommercialPound1615