Well, I'm definately going to save this thread, lots of good ideas here and I'll probably be roasting a chicken again. BF and I both don't do this very often as singles, (particularly mostly-vegetarian me) and we can't handle all the leftovers, but together . . . I had a lot of fun making a new chicken soup today! I invented a recipe and it is FANTASTIC. And the perfect soup for sping. I took all the ingredients of that ubiquitous restaurant spinach artichoke dip (sans tons of fat) and made it into a yummy soup. Here's how I did it if you want to do something similar. This is great for those on restricted diets. First, I boiled the chicken carcass in half water and half vegetable broth. Then, I put it in the fridge and waited until the fat congealed and then I skimmed that. Then I strained out the broth. Then, I picked all the little bits of meat off the bones and threw them in the pot. I could hear BF saying, "waste of time" but I was channeling my Bubbe, she of the hands continually bathed in chicken fat! There was a bit of bouquet garni seasoning already on the chicken. Then I added some small pieces of chicken, mostly white meat, that I had in the fridge. The rest was dead easy. I added a cup, maybe cup and a quarter of chopped, well-drained marinated artichoke hearts that I had languishing in the fridge, about the same amount of frozen chopped spinach, about 1 TBLSP chives (I can't have onions), 3/4 of a red pepper, chopped and sauteed in EVOO. About 1/2 tsp. oregano for seasoning. I didn't add garlic but I could have. I boiled this for 20 min. To "whiten" it I wasn't very systematic, I used up the bits and bobs of white stuff I had in the fridge--about 1 TBLSP of lite sour cream, about 1/3 cup of 1% milk, and about 1/3 cup of neufatchel cheese. You could use cream if you like, or real cream cheese. The sour cream wasn't necessary, I just had it to use up. Top with grated parmesean and serve with whole grain pita chips. DELICIOUS!

Here are a couple of soups we've been making. Both are recipes from Elephant's Deli here in Portland, favorites of daughter and mine. Elephant's publishes the recipes, so we decided to duplicate them at home. The exact wording is not Elephant's, I simply copy/pasted from ''My Recipes'' on Calorie Count where I've been storing recipes lately. I've noted where I tweaked the recipe a bit. Also, my serving sizes may be inconsistent. Mama Leone's Soup Makes 6 servings, each 160 calories. 1/2 lb chicken breast 15 oz canned diced tomato 1/2 cup flour 3/4 cup heavy cream 1 onion 3 stalk celery 1 tbsp garlic 1/2 tsp oregano 1/2 tsp tarragon 2 tsp paprika 1/2 tsp black pepper 2 tsp salt 1 tbsp vegetable oil 1 tbsp butter 6 cups chicken stock 2 cups spinach 1. Lightly salt and pepper chicken breasts, bake 20 minutes at 375F, dice meat and set aside. 2. In large pot over medium heat, heat oil, melt butter, and cook onions and celery (both diced) until onions translucent (about 7-10 minutes). 3. Add garlic (minced or crushed), tarragon and oregano (dry or fresh), paprika, black pepper, and 1 tsp salt. Stir and cook a few more minutes. 4. Add flour, stir until absorbed. 5. Add chicken broth, stirring and scraping bottom of pot. Bring to boil. 6. Add tomato with the sauce (I give the tomatoes a buzz in the food processor to smooth them out) and cream, stir, reduce heat and simmer for at least 30 minutes. 7. Add diced chicken and simmer for at least another 10 minutes. 8. Adjust seasoning, adding rest of salt if desired. 9. Finely slice or shred spinach, add shortly before serving. 10. Note: 11. Chicken may be dark meat. 12. Cream may be replaced with half and half, but it won't be as good. Elephant's Tomato Orange Soup Makes 6 servings, each 220 calories. 1/2 cup butter 1 onion 28 oz canned diced tomatoes 1 tsp salt 1/2 tsp pepper 1/4 tsp baking soda (I omit this, because I never have any around) 1 tsp dried thyme 3/4 cup orange juice (recipe says 1 cup, I find that a wee bit much) 1/2 cup heavy cream 1. Melt butter, add diced onion, cook to translucent. 2. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered 15 minutes. 3. Puree in a food processor or blender. If you want a particularly smooth soup, strain through a sieve or food mill. 4. Return to pot and add orange juice and cream. Adjust seasonings, and serve. Lastly, this is a tomato orange soup that does not use cream or butter. Not an Elephant's recipe. Tomato Basil Orange Soup, Creamless Makes 8 servings, each 80 calories. 56 oz canned whole tomatoes 1 medium onion 3 cloves garlic 1 tbsp basil 1/2 tsp red pepper flakes 1 tbsp brown sugar 3 cup chicken stock 3 slice bread 1/2 tsp salt 1 tbsp olive oil 2 tbsp orange juice 1. Place canned whole tomatoes (two 28-oz cans) on baking sheet, sprinkle with brown sugar, roast at 375F for 45 minutes. Save the canning juice. 2. Roughly dice bread, after removing crust. 3. Heat oil in large pot on medium heat. 4. Rough chop onions and garlic, cook in oil until soft. Add a bit of stock as needed to avoid burning. 5. Add reserved canning juice, basil, red pepper, bread, and salt. Reduce heat to low, add 1 cup stock, and simmer. 6. Add roasted tomatoes and any juice released during roasting. Roughly mash tomatoes, simmer for 20 minutes. 7. Transfer to blender and puree to smooth. Add remaining stock as needed to achieve desired consistency. 8. Squeeze orange and add juice slowly, stirring and tasting as you go. The juice adds a bright, sweet, tart flavour, which you can make subtle or bold. 9. Serve with garnish of bread cubes, chopped chives, and/or orange peel/zest. 10. Notes: 11. Basil may be fresh or dried. A tangerine may be substituted for the orange, as can commercial orange juice. Vegetable stock may be used. I've also recently made the above soup as a sweet tomato bisque, leaving out the bread and orange, but adding plenty of brown sugar and/or honey and some cream.

Found it. It is called 'fearless cooking for one', by Michele Evans. Published in 1980. It was bit over my head when i bought it, but thumbing through, i did get many recipes that i've made over and over since that time. One chapter is 'glorious black bean days'. A single bag of beans, and 4 simple recipes...mostly frozen after cooking, to use whenever as to not get bored with it. The intro has storage and cooking tips, shopping tips, 4 ingredients that should always be fresh...onions, garlic, parsley, whole peppercorns... Like many cookbooks, 1/2 the recipes are way complicated for even a seasoned home chef. (like 2 dozen lily flowers). ....but can make most of the soups without the full ingredient list....like wood ears. I made a basic soup last night using my freezer storage of ingredients. I just pick and choose what sounds good. (made a beef stew last weekend so i did not use potatoes or carrots.) Sauteed a chopped onion with lots of garlic, celery, a leek that needed to be used up. Once soft, i added a pint of stock. Bring to simmer, then added a pint of salsa. Simmer, then added black beans/mixed grains....(rice, lentils, etc) -all homemake fresh/frozen Could have added corn, peas, chard, etc from the fall harvest that i've frozen, but DH wanted lamb sausage. It was good as a veggie 'chowder' before the lamb.... -today i'll add fresh/frozen corn, peas and chard, a cup of water, for lunch, with some toasted bread slices. Leftovers but a bit different. Stir in a tbsp of greek yogurt to the table,. Top with chopped cilantro. I don't salt anything....my stocks, salsas, beans. I just use some spices and lots of lemon or lime. Many veg have their own natural salts like celery. A splash of AC vinegar will give a tart punch. It isn't clear if you are up to making your own stocks. I make one about once a month. And make a bag of beans at the same time,(white, black or garbanzo in rotation) and a sprouted grain mix. Freeze the abundance in small portions and often some greens as well. Just fill the containers and pour over cooled stock to fill the container voids. If making a chicken stock with roasted bone-in parts, i can freeze the meat in portions to add later to a chicken noodle soup. This is always done on a Sunday...while i do other things around the home, laundry etc, prepping for the next work week. I have an extra bunch of cilantro and limes that i'll chop and freeze in 1/4 pints today, with squeezed limes. Pour over a cup of hot water to blanch in a pyrex bowl, then freeze. Just another fresh flavor to add to chowders. (DH overshopped and bought more parsley and cilantro when we already had some)...more than I'll use this week. If not up to making your own, look for NOsodium stock. Low is ok. My parents are in a small town but noticed FoodLion has a well stocked organic/specialty food section. Good stocks and beans and flavorful salsas. I would still start your soup with fresh onion, garlic and celery/carrot...finish with fresh parsley stems chopped fine, top with leaves at the table. The few fresh ingredients with make the difference.

Pllog, here is my "lighter" pea soup recipe. I got it from "epicurious.com" but the attribution says "Bon Appetit, Dec. 2006." Split Pea and Green Pea Soup With Fresh Dill 3 TBLSP extra-virgin olive oil 1 large leek, white and pale green parts only, chopped (about 1.5 cups) LR note: I would probably often have to sub other types of onions as I can't usually afford or find leeks. Occasionally they do become available in the market at reasonable prices though. 1 bay leaf 1 cup green split peas, rinsed 5 3/4 cup (5.75 for you decimal folks!) vegetable broth, divided. Could use chicken if you don't have veggie broth I guess. 1 cup frozen peas, thawed 5 TBLSP chopped fresh dill, divided. LR note: I rarely have fresh dill and often have to make do with dried so I would do that to taste, starting with 1 TBLSP. Heat oil in heavy large pot of med. high heat. Add leek and bay leaf. Saute until leek wilts, about 3 min. Add split peas and stir to coat. Add 5.25 (5 1/4 for you fraction folks) cups of broth. Reduce heat to simmer until split peas are just tender, about 35 min. or longer with more water depending on how old the dried peas are . . . (LR's note) Remove from heat and cool somewhat. Transfer 1 cup of soup solids and remaining 1/2 cup of broth to a blender. Add peas and 4 TBLSP of fresh dill. Puree until smooth. Return puree to pot with rest of peas. Season to taste with salt and pepper. Ladle into bowls and serve sprinkled with remaining fresh dill. LR notes: I would not do that, I would mush up just the frozen peas with a hand blender and then add them and mash the rest a bit with a masher to combine, or else just add the frozen peas to the pot and use the hand blender to blend mostly just the area with the frozen peas. But who am I kidding, I probably would just add the frozen peas and give the whole thing a zip with the hand blender, trying to keep pea soup out of my hair and the stove area . . . This would be great with buttered herb croutons if you are so inclined . . . I've also made it with spinach and chopped pea pods added, and maybe some fines herbes . . .