Cozy, super clean comfort food at its best.
The suitcase chicken is a busy person’s saviour. Unless you’re vegetarian, I have a hard time believing that you don’t blaze into the market on the regular for one of those tasty little fellas, all ready to go in his own little chicken-y handbag. I know we all like to pretend that we’re too cool, too organic, too whatever to eat a weekly suitcase chicken but seriously, who are we kidding?
I’ve been meaning to write a post about a bunch of delicious, clean ways to get creative with your rotisserie chicken left-overs but for now, here’s a delicious little soup we whipped up for just that reason. It’s awesome meat-free, but the chicken adds a good hit of protein for a great and quick post-workout lunch or dinner.
Make it happen:
In a soup pot, sautée in 1 tbsp of coconut oil till translucent:
- One white onion, chopped
- 2 shallots, chopped
- 2 cloves of garlic, minced
Reduce heat to low and add:
- 1 tbsp yellow curry
- 1 tbsp garam masala spice mix (ours includes cumin, coriander, chill, cinnamon, cloves, nutmeg, pepper, and cardamom.)
- 2 large handfuls of chopped greens - we used swiss chard
Stir over low heat for 1-2 minutes.
- 3 cups chicken stock
- 1 can of chickpeas, drained and rinsed
- 1.5 cups of cooked pumpkin, no spice
- 1 bay leaf
- 1-2 tbsp natural peanut or almond butter
- 1 tbsp maple syrup
- 1 tbsp sriracha
- 1 tsp sea salt
Bring to a slow boil then reduce heat and cover, cooking for about 20 minutes.
- One can of coconut milk
- About 1 cup of left-over rotisserie chicken, chopped or shredded
Bring to a slow boil again then taste…add salt or other seasoning to taste. Serve topped with chopped green onion, chopped peanuts or parsley.