What about chicken mushroom or chicken stracciatelle with spinach? I'll post a chicken mushroom soup recipe if you are interested. It does have onion in it, but that can easily be eliminated, but I do put egg noodles in it, which you may be tired of.

Lars

You can make chicken stock and then traditional Chinese egg drop soup. Here is a typical recipe from some random Internet source:

Egg Drop Soup ingredients
4 cups chicken broth, divided
1/8 teaspoon ground ginger (use garlic instead)
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

It is not the world's most interesting soup, but could be a nice change.

What about Stracciatella Soup? Can you have spinach? What about a little parmesan?

This is a very simple soup to make. The richer the chicken broth the better the soup.

Home Cookin Chapter: Recipes From Thibeault's Table

Stracciatella Soup
==================
Pot of homemade chicken broth
2 cloves of garlic
Bunch of Baby Spinach
2 eggs beaten
Parmesan cheese

Optional, add some fresh grated nutmeg and/or some fresh lemon zest
. Bring pot of broth to a boil. Add two cracked cloves of garlic and
simmer for a few minutes.

Add chopped spinach, simmer for another few minutes.

Beat eggs with salt and pepper and slowly add to broth stirring
constantly.

Serve with fresh grated parmesan cheese.

Optional: I beat some of the cheese into the egges before adding to
the soup.

How about a white bean & kale soup using chicken stock and leftover meat instead of ham/bacon?

Cream of red bell pepper & chicken?

You could make any number of vegetable puree type soups, using the stock and then making it into more of a meal with the chicken meat & some cubes of potatoes or other vegetables.

Non-traditional? Depends on what's your perspective.

A very traditional chicken soup is chicken wonton soup. A complete meal.

Not very traditional here. Plenty of recipes, just Google.

dcarch

Can you have dairy? How about Chicken Wild Rice Soup?

Minnesota Wild Rice Soup

2T butter
1/4c chopped onion
1/2c flour
4c chicken broth
1-1/2c cooked wild rice
1/2 tsp salt
1c diced chicken or ham
1/2c grated carrot
1c half and half
1T dry white wine
1/2c slivered almonds

Melt butter in saucepan, saute onion til tender. Whisk in flour then gradually add broth. Cook, stirring constantly until thickened. Add rice, salt, chicken, and carrots. Blend in cream and wine, heat to serving temperature. Garnish with slivered almonds.

I was also going to mention Chicken Tortilla Soup until I read "no tomatoes". Marilyn's recipe is fab and not super spicy.

I don't envy you with all those "no-no's"!

Linda

Well, first I was going to do chicken vegetable chowder. I got to thinking, with sweet potatoes, red peppers, broccoli and corn, it would be like a rainbow in a bowl. BF nixed that idea. "Can't you just fix something plain for once?!" was his comment. He eats exotic and spiced foods to humor me but in his heart of hearts he's Germanic and likes plain food.

Next idea was chicken with artichokes, spinach, red peppers, white beans, a dash of cream cheese for color, some italian seasonings, and I'd have something akin to that ubiquitous spinach dip they serve in restaurants. Would be good with corn chips. Oh wait, that's not plain . . .

If I could eat ANY of the spices, I'd go with the clear broth, some bok choy, baby corn, mushrooms, red peppers, etc. in with ginger, sesame oil, tamari, and garlic for spices. Add soba noodles to the soup and a dash of Thai red pepper sauce. Save the chicken for fried rice topped with cilantro and chopped peanuts, and add egg rolls with sweet and sour sauce. I'd then be a happy camper. Except ginger, cilantro sesame, tamari, "sour" and spicy pepper are out. And it's not plain . . .

Chicken wild rice MIGHT go over with BF. I haven't had wild rice in ages either. Yes, I can have mild dairy, just not sharp cheeses.

BF feels like its his personal mission to introduce me to the standard American diet. He feels like here is an area where he can advise and guide . . . C'mon Lpink, meat, plain starch, one plain cooked veggie side, maybe a salad if you are really feeling racy, and call it a day. No more of this elaborate "mixed up" stuff!!
(I'm kidding, he is more than willing to eat other cuisines and he's a sweetheart. But his comfort food is the basic plan I outlined above.)

You could make chicken stock and freeze it for when you're not tired of it.

Isn't chicken stock used in countless varieties of soup? I know I'm always converting soup recipes that use chicken stock or broth to using vegetable stock.

Sally

A new favorite of mine is Vietnamese chicken soup - I basically make my regular chicken soup base (chicken, celery, carrot & onion), strain the broth, shred the chicken meat and return back to the broth, cook up the thin rice noodles (you can also use thin egg noodles) separately, then you give everyone a plate with fresh mung bean sprouts, fresh cilantro, fresh thai basil (the hardest ingredient to get in winter, but to me, the essential ingredient), a wedge of fresh lime and, if you like, sliced hot peppers. Each person can add in as much as they like to their bowl of noodles, broth and meat. We also squeeze in srirracha and hoisin sauce to taste. You can eliminate any item you might not like, but as I said, to me the essential ingredient is the thai basil.

Lisa

I hear that from SWMBO sometimes. "I want [stamps feet, fists on hips] normal food!"

Keep chipping away on him. The betrayal of this quisling doctor has set you back but - courage! - you are a dedicated subversive agent for the weird food cause. Mouth the Vichy, but feed the spicy. Help him throw off the bootheel of Germanic food. Death to pillows! Vive la Resistance!

After reading about your dilemma, it occurs to me that it might be well to focus on textures more than flavors to get in interesting variety in you meals. Pasta and dumplings have many possibilities. I recently has a really good dish of cavatappi, mushrooms and garlic. The texture was the highlight of the dish.

Jim

My thought was chicken, mushroom, rice or barley.
Plenty of garlic and rosemary. Think beef stroganoff, but chicken....and rice... :-)

A splash of cream, milk, FF evap. milk and hit it just for a second with the stick blender to make it "creamy".

It might meet the "American Food" request of BF and still be something you could enjoy too!

I just made a "dip" from cooked chicken.
Tossed in carrots, celery, onion and garlic, some mayo and pureed the heck out of it. It was lunch today with crackers. Looks like hummus........tastes like chicken (grin).

I hope you find the culprit(s) in your diet so you can start adding things back in, this doesn't sound like fun.

Deanna

Is it any kind of onion you can't have, or just regular onions? Because a Cock o' Leekie soup would be great, and maybe simple enough. Chicken, leeks, potatoes...pretty simple.

Another general idea would be to make a basic, simple "cream of" soup with chicken, and then mince up a few of the herbs or toppings you can have and serve them as sprinkles on the side. That way, BF can eat his plain, and you can dress yours up a bit!

Have you tried to add Italian seasoning to change chicken soup base? It's delicious along with diced tomatoes or any type of tomatoes in the soup.

If you like a touch of asian taste, you can add a pinch of 5-spice.

Lisa, when making the VNmese noodle soup that you've mentioned, don't forget to add ground ginger with the soup base. Most of the time, we add ginger with chicken stock but not so much with beef or pork stock.

Sorry, I forgot...leave the tomatoes out.

We, asian, eat alot of long noodles. You can try adding minced garlic to your chicken base and serve it with different type of noodles: rice noodles and egg noodles. Spaghetti is also a variety of egg noodles and you can certainly use it if you can't get any other type of long noodles. Serve it along with fresh bean sprouts, peppermint leaves, cilantro and basils (similar to Lisa's)

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!

Sounds subversively delicious!