In the kitchen with Kelley: Roast Chicken Soup

Whenever I roast a chicken, I serve one meal from the bird. I then remove the meat from the bones, chopping it as I go, and then freeze the meat and the leftover carcass in separate zip-top freezer bags. That makes for a great chicken soup base on evenings when I just don’t feel like cooking. Because I always have chopped carrots and chopped onions in my freezer, I can toss a handful of ingredients in a pot and have a delicious, no-fuss, healthy dinner in about an hour.

Why use bones? Why not just use store-bought broth? Well, you can if you like. Substitute store-bought broth for the water in the recipe and eliminate the bones. But if you do that, you just might be cheating yourself out of health benefits.

According to The Washington Post, bone broth can:

• Reduce joint pain and inflammation. The glucosamine and chondroitin in bone broth can stimulate the growth of new collagen, repair damaged joints, ease arthritis, and reduce pain and inflammation.
• Help with bone formation. The calcium, magnesium, collagen, and phosphorus in bone broth help bones to grow and repair — the perfect weapon against osteoporosis.
• Heal the gut. The gelatin in bone broth protects and heals the mucosal lining of the digestive tract and helps aid in the digestion of nutrients.
• Support skin, hair and nail growth. The collagen and gelatin in bone broth support hair growth and help to keep nails strong.
• Promote sleep and calms the mind. The amino acid glycine in bone broth can be very calming.
• Fight infections such as colds and flu.

In the kitchen with Kelley: Roast Chicken Soup
Prep time: 
Cook time: 
Total time: 
  • 2 cups chicken, chopped
  • 2 carrots, diced
  • 2 onions, diced
  • 2 cans diced tomatoes
  • 4 cups water
  • Sea salt and pepper, to taste
  • Bones from one roast chicken
  • 1 bay leaf
  1. Combine chicken, carrots, onions, tomatoes, water, sea salt and pepper in a saucepan.
  2. Put bones and bay leaf in a strainer that will fit your saucepan and place the strainer in the saucepan, making sure the bones are mostly covered with the liquid. You might need to redistribute the vegetables so that it does.
  3. Heat to a boil, then cover and reduce heat to low. Simmer covered for 45 minutes to an hour.
  4. Remove the strainer with the bones and bay leaf and discard.
  5. Dish soup into bowls or soup mugs.
Nutrition Information
Serving size: 4 Calories: 178.0 Fat: 3.0g Saturated fat: 0.8g Unsaturated fat: 1.8g Carbohydrates: 13.6g Sugar: 5.9g Sodium: 388.3mg Fiber: 3.3g Protein: 21.4g Cholesterol: 52.5mg


Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.