Ingredients
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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
Directions
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Place chicken in a large stock pot and add cold water, onions, celery, and parsley stems. Bring to a boil over high heat. Reduce heat to medium and simmer for 1 hour. Strain and reserve liquid. Separate any remaining chicken meat from the carcass and reserve. Discard remaining ingredients in the strainer. Stir bouillon into hot broth until dissolved.
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Heat oil in a large pot over medium-high heat. Add white and light green parts of onion, along with the ginger, and cook until fragrant, about 1 minute. Sprinkle with 1/2 teaspoon salt and stir. Add mushrooms and cook until lightly browned, about 3 minutes. Add carrots and remaining salt and cook 3 minutes, stirring often. Add pepper, garlic powder and 6 cups of reserved broth. Stir, scraping up any browned bits from the bottom of the pot. Add in coconut milk and reserved chicken pieces and bring to a simmer. Cook for 10 minutes. Add remaining green onions, lime juice, and Sriracha. Serve topped with 1/4 cup of rice per serving.
Nutrition Facts (per serving)
| 145 | Calories |
| 6g | Fat |
| 18g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 145 | |
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 3g | 17% |
| Cholesterol 13mg | 4% |
| Sodium 339mg | 15% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 2g | 8% |
| Total Sugars 3g | |
| Protein 7g | 13% |
| Vitamin C 8mg | 8% |
| Calcium 44mg | 3% |
| Iron 1mg | 8% |
| Potassium 369mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
