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.

Add:

  • 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
  • pepper

Bring to a slow boil then reduce heat and cover, cooking for about 20 minutes.

Add:

  • 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.

#WABAM.