Leftover Roast Chicken Coconut Soup

Place chicken in a large stock pot and add cold water, onions, celery, and parsley stems. Bring to a boil over high heat. Reduce heat to medium and simmer for 1 hour. Strain and reserve liquid. Separate any remaining chicken meat from the carcass and reserve. Discard remaining ingredients in the strainer. Stir bouillon into hot broth until dissolved.

Heat oil in a large pot over medium-high heat. Add white and light green parts of onion, along with the ginger, and cook until fragrant, about 1 minute. Sprinkle with 1/2 teaspoon salt and stir. Add mushrooms and cook until lightly browned, about 3 minutes. Add carrots and remaining salt and cook 3 minutes, stirring often. Add pepper, garlic powder and 6 cups of reserved broth. Stir, scraping up any browned bits from the bottom of the pot. Add in coconut milk and reserved chicken pieces and bring to a simmer. Cook for 10 minutes. Add remaining green onions, lime juice, and Sriracha. Serve topped with 1/4 cup of rice per serving.