Ripped Recipe: Kabocha Carrot Chicken and Egg Soup


Since it really pains me to throw food away, I attempt to rid my fridge of leftovers and random items around once a week by incorporating them in a single dish [that I usually refer to as a snack, but might be a meal for others]. What materialized last night was a nutrient-dense, calorie-sparse soup:

Simple, all whole foods, nutrients like a mofo.

Simple, all whole foods, nutrients like a mofo.

Ingredients
1 roasted chicken carcass/ scrap skin bones/ whatever else
a couple of carrots, sliced
a few oz of left over roasted kabocha squash
1 egg
a few cloves garlic, crushed
some random sprigs of rosemary
a few cups H20 and/ or unsalted chicken stock
salt/ pepper/ curry powder to taste

Preparation
Place chicken carcass/ garlic/ rosemary in cold water in medium saucepan on high heat, bring to simmer, cover. Chicken should be covered at least 3/4 by liquid. Simmer for at least 30 mins. Can go longer to extract more flavor from chicken. Remove chicken carcass, pull any residual meat off bones and leave in broth. Add carrots and simmer for 5 mins or so or until desired tenderness is achieved. Turn off heat. Beat egg and slowly pour into stock while stirring. Add squash and let warm in broth for 10 mins or so. Salt/ pepper/ curry powder/ whatever other spices to taste. Eat.

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