This is one of those things where everything is from scratch, and generally done in the same week, but I don't do it all at the same time. It's even a bit of a rotating recipe, because as one meals is made, the next gets prepped.
Confused? Don't be.
Whenever I cook chicken, I have leftover. The leftover chicken gets frozen. The leftover carcass, skin and bones, goes in a baggies and gets frozen as well. When I have time, I make broth. I keep 2 cups for cooking and freeze the rest. Tada. Frozen veggies, frozen chicken, frozen brother. Easy peasy.
1 cup Ain't Nobody Got Time for that Chicken Bone Broth/Stock Hybrid
2 oz. onion, diced finely
2 oz. carrot, diced finely
2 oz. fennel, diced finely (or celery)
3 oz. cooked chicken, diced
A dash of black pepper
A dash of cayenne
A dash of garlic salt
- If you're working with frozen goods, pull everything out the night before to thaw before cooking.
- In a soup pot, combine veggies and about 1/4 cup of the broth. Try to get some of that good fatty top off into it as well.
- Add your black pepper.
- Saute the veggies in the broth until tender.
- If you're using fennel stalk, slice it very, very thin and start it about 5 minutes earlier than everything else. The bulb can be done normal. Onions should be translucent.
- Add the pre-cooked chicken and the rest of the broth and heat thoroughly.
- Then add cayenne and garlic salt to taste.
1 serving/ 216 calories