I eat a chicken a week. I take the carcass and usually boil it down to broth. Problem is: I have shiz ton of broth and I don't know what to do with it becuase what I normally made soup out of before (rice, potatoes, etc etc) are not paleo.
What do you add to soups for filler-up-er?
Kale! Chicken and kale soup is one of my favorites! (I also stick some chopped tomatoes, onion, and garlic in there, also sometimes Spanish or Portuguese style chorizo.) A Mexican style chicken soup, with white rice if you eat it, and jalapeno, avocado and onion is also good.
I also use it for most vegetables I'm steaming, like broccoli, kale, or other greens. When I do eat white rice a few times a month, I always cook it in chicken broth instead of water. I also use it when braising pork or potatoes.
Also, I'm Southern, so I adore collards, and they are Paleo-friendly. 3 parts chicken broth, 1 part water, a ham bone, onion, jalapeno and garlic (I put a jalapeno and garlic in about everything, but that's up to you) and let that simmer for about half an hour to get the broth good and smokey. Then add your well-washed and torn collards and cook til tender and no longer bitter.
I never have enough broth, myself! If I ever have any extra, I freeze it in ice cube trays, then pop out the cubes and put them in a labeled bag in the freezer so I can just pull out some cubes.
I make chicken broth every week, too. Here are my favorite soups:
Chicken soup: with the standard onion, carrot, celery, chicken meat, and broth
Chowder: onions and potatoes sauteed in coconut oil, then add fish (white fish, shrimp, squid, whatever I have in the freezer) and enough coconut oil to give it the right milkiness
Callaloo-style: greens sauteed with onions and spices, add coconut milk and chicken broth, blend it, then add chicken or some other protein
Zucchini: saute onions, grate zucchini and toss them in once the onions are getting close, then add broth and any herbs or salt and simmer for a while, then blend. It makes an excellent creamy soup base, and is especially good with added bacon.
Why not potatoes?
At any rate, if you don't eat potatoes just dump some veggies in there. Winter squash works, and you can puree it into a nice smooth soup. You could add leftover meats + diced tomatoes, green beans, etc., and have a minestrone (minus the pasta). You could make egg drop soup with sliced scallions and carrots (and ginger, garlic, and coconut aminos if you're against the idea of using GF tamari).
Freeze the chicken broth in portions. When you want to saute, make sauce or any other soups (good base instead of water for carrot ginger soup or "cream" of broccoli), you can just pull it out of the freezer.
Fresh stock is good!
http://easypeas-y.blogspot.com/2012/02/paleo-chicken-noodle-soup.html is one idea. You can still make soup, just make it with lots of veggies. Unless it was my Grandma's chicken & dumplings or chicken noodle (she made the BEST noodles for this), I prefer my soup without pasta. If you can handle starches, add potatoes or rice. Riced cauliflower works well, too. Tons of options!!!
you can also boil the broth down with onions in it until its pretty condensed and puree the whole lot and use as a gravy. (you can add sour cream to it or just eat as above)
I also take bones after roasting a chicken and put in ziplock and freeze them.....I dont have alot of freezer space for bones or broths but for me its easier to have them on hand for later.
Were your soups just broth and rice/potato? Or were there other ingredients? You can make the same soups and leave out the rice or non paleo items.
I made an amazing gumbo with chicken broth, bell peppers, andouille sausage, and frozen okra. Mexican chicken soup with salsa and vegetables.
You can also reduce the broth by boiling it until it has reduced by half or more, and freeze it for later.