For a richer flavor, use homemade chicken stock instead of water and bouillon. Add other vegetables like bok choy, spinach, or bean sprouts for extra nutrients. If you don't have leftover roast chicken, you can use 2 cups of shredded cooked chicken breast or thigh meat. The soup can be stored in the refrigerator for up to 3 days.
Leftover Roast Chicken Coconut Soup
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PREP TIME20 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 40 mins
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SERVING6 People
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VIEWS10
Transform leftover roast chicken into a fragrant and comforting coconut soup. This recipe uses the entire chicken, creating a deeply flavorful broth with creamy coconut milk, brightened with lime and a touch of spice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol13 mg
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Fiber2 g
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Protein7 g
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Saturated Fat3 g
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Sodium339 mg
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Sugar3 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs 10 mins
**Broth Preparation (1 hour 10 minutes):** Place the chicken carcass in a large stock pot. Add the cold water, onion pieces, celery pieces, and parsley stems (if using). Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer gently for 1 hour. Strain the broth through a fine-mesh sieve, reserving the liquid. Pick any remaining chicken meat from the carcass and set aside. Discard the solids in the strainer. Stir in the bouillon cube or paste into the hot broth until dissolved.
02
Step
7 mins
**Sauté Aromatics and Vegetables (7 minutes):** Heat the coconut oil in a large pot over medium-high heat. Add the white and light green parts of the green onions and the minced ginger. Cook until fragrant, about 1 minute. Sprinkle with 1/2 teaspoon of the salt and stir. Add the sliced mushrooms and cook until lightly browned, about 3 minutes. Add the matchstick carrots and the remaining 1/2 teaspoon salt, cook for another 3 minutes, stirring often.
03
Step
12 mins
**Simmer and Finish (12 minutes):** Add the pepper, garlic powder, and 6 cups of the reserved chicken broth to the pot. Stir, scraping up any browned bits from the bottom. Stir in the coconut milk and the reserved chicken pieces. Bring to a simmer and cook for 10 minutes to allow the flavors to meld. Stir in the remaining green onions, lime juice, and sriracha (if using).
04
Step
0 mins
**Serve:** Serve hot, topped with 1/4 cup of cooked rice per serving. Adjust sriracha to taste.
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Royce Macejkovickunze
Jun 23, 2025I added a little red curry paste for extra spice, and it was delicious!
Mitchel Goldner
Jun 21, 2025The lime juice really brightens up the soup. Don't skip it!
Jonathan Rippin
Jun 17, 2025I didn't have coconut oil, so I used olive oil, and it still turned out great.
Vern Daughertyraynor
Jun 14, 2025This soup is amazing! So easy to make and the flavors are incredible.
Elena Effertz
Jun 14, 2025My family loved this soup! A great way to use up leftover chicken.