I try to roast a chicken every other week. It’s delicious of course, but it also makes enough leftover chicken for chicken soup – several meals in one! (I love strategic cooking.) I hope you’ll make this soup for yourself and your family – it’s so much healthier than the canned soup!
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 1/2 cups diced cooked chicken
2 quarts water + 2 tablespoons miso paste OR 2 quarts homemade chicken stock (more if needed)
2 teaspoons sea salt (more to taste)
1 teaspoon finely chopped fresh or dried sage
optional: pan drippings from a roasted chicken (for flavor and gelatin)
1. Saute the vegetables and sea salt on medium heat until tender, about 15 minutes.
2. Add the remaining ingredients and bring to a simmer. Cook for 5 minutes, or until vegetables are done.
3. Taste for seasoning. Add more salt if needed.
4. Serve hot. Store in the fridge for no more than 5 days. Freeze if you won’t finish it in 5 days.