Sarah's Chicken Soup

This is a simple, quick recipe that incorporates the by-products from the Roast Chicken including the dark meat for a delicious re-recipe that won’t be leftovers. I’ve learned through trial and error never to salt broth or soup until it’s in my bowl. The reason for this is you could salt and salt and it will never be salty enough but you will be bloated with high blood pressure.

7 cups of Reserved Chicken Broth OR
7 cups of store bought MSG and Gluten-Free Chicken Broth

Reserved Chicken drippings
2 Tablespoons of Reserved Chicken Fat, butter or oil
1 large Sweet Potato, scrubbed and cubed
1 Large yellow or white Onion, diced
4-6 Ribs of Celery, washed and diced
4 large cloves of Garlic, minced or pressed
Dark Meat Chicken from 2 leg quarters, torn into small pieces

In a large stock pot over medium high heat sauté Sweet Potato and Onion in Chicken Fat for a few minutes. Add the celery and sauté a few more minutes. Add the Chicken drippings, Chicken Broth, Garlic, and chicken stirring to incorporate. Bring to a boil, turn down the heat, cock the lid and simmer for 20 minutes. Serve over cooked Lentils, Rice, or Noodles. My favorite rice to use is Lundberg Wild Rice Blend. Salt and Pepper to taste. I sometimes add dried basil and crushed red pepper for a more complex flavor.