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!

I love Chicken Enchilada Soup. Chili's makes a version that I really like. With all of your help, tonight I have a pot of Chicken Enchilada soup made in my new kitchen. I used sort of a combination of Jen's and Paula's recipes but also added a can of the Green Chile Enchilada Sauce. I must say, the Green Chile Enchilada Sauce really brings the flavour out. Without it, it doesn't seem to be quite right. Instead of can chicken, I bought a Rotisserie chicken. In Houston, almost every grocery store, including Sam's, Costco and Wal-mart make them fresh daily. I also used chicken broth in the carton which is low in sodium and have no MSG. So here was my final recipe: 1 Rotisserie Chicken, deboned, discard the skin and tear to pieces. Set aside to add last. 1 can of Condensed Cream of Chicken mixed with 2 cans (same) of water. 1 can of Green Chile Enchilada Sauce 1 can of whole kernel Sweet Corn, drained 1 can of Ranch Style Beans 1 can of Diced Tomatoes with Green Chile Peppers (mild) Using the same can of the kernel corn after emptied it, fill it up with chicken broth to the rim. In a medium to large pot, mix in the cream of chicken and water. Stir well and cook in medium heat. Then add the rest of ingredients except for the chicken. Stir well and bring the soup to slightly boiling. Add the chicken pieces into the soup. Stir and cook for another 5 minutes. To serve: Pour soup in a bowl and top with grated cheese, (I used mozarella), 1 Tbs of sour cream, 1 Tbs chopped green onion and slightly crumble unsalted fried or baked tortillas. IT IS YUMMO! It's wondeful comfort food for a cold night. Thanks all for warming up my stomach 'n soul tonight with your recipes!

There are many variations to traditional Hoppin’ John. Some cook the black-eyed peas and rice in one pot, while others insist on simmering them separately. Some also like to add the collard greens in the pot. The favorite way to eat a Hoppin’ John meal is with collard greens and corn bread. Each item on the plate has symbolic meaning for the New Year. Black-eyed Peas represent “coins,” collard greens represent money or “green backs”, corn bread represents “gold,” and if tomatoes are added to Hoppin’ John it symbolizes “health”. I've used this recipe many years! 1 large onion chopped 2 large garlic cloves 2 16 oz can drained black-eyed peas 2 cups chick broth 1 cup uncooked reg rice 1 tsp salt 2 Tbl butter Saute onion and garlic in butter until tender. Add rest of ingredients - cook 20 minutes until liquid is absorbed and rice is tender

I've also made chicken soup my whole life, but it never seems to be the same twice, because I use what I have. I start with onion, celery, carrot, chicken parts, salt and pepper. Never any lemon because Mother is allergic. I love parsnips and often add them, but don't always have them on hand. Sometimes I add noodles, sometimes rice, sometimes just lots of vegetables. Peas at the last minute or everything just tastes like peas. Fresh herbs if it's summer here and I have them, I especially like tarragon in chicken soup. Salt to taste. Simmer for several hours, until it tastes good and the chicken falls apart. And now I'm thinking about Maurice Sendak: "In May I truly think it best To be a robin lightly dressed Concocting soup inside my nest Mix it once, mix it twice Mix that chicken soup with rice." So see? You can have soup all year, Maurice Sendak says so, LOL. Annie