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!

A bit boring but i've done the same method for years. A roasted chicken dinner, very comforting. I roast two organic chickens using the oven roasting heat. Cut some onions in half, cut side down in the roasting pan for 'feet' under the chickens....add some big carrots cut in large chunks and a few celery ribs. Garlic. Add a cup of water and roast. Another 1/2 sheet pan of mixed veg and root veggies go on the lower rack half way through the chicken roasting. Kale or collards as a side dish. I also have a mixed sprouted grain side and/or a bean, usually white beans. Sometimes black beans. A Saturday or Sunday no brainer dinner but comfort food. Pan juices and veg make a nice gravy. Stock pot is already simmering with veg cuttings and h2o when we sit down for a nice meal. That roast chicken is then picked of meat, usually more than half left over, then the bones, the carcass back, is cracked and broken then into the stock pot. I always have chicken feet, (great pup snacks), in the freezer. And duck paws frozen in packs with duck necks for stock. The other chicken i cut into parts and give it a spice rub and marinade for a bbq style roasted chicken dinner. Pick more of the meat and fridge it. I end up with a dozen or more meals that are not at all left-overs. Chicken salad, a few qrts of soup...add some of the picked chicken to each qrt, then some of the finely sliced greens uncooked i set aside, some rice or some of the beans, fridge those container, then top with the stock/broth once it is chilled, then freeze. A few smaller pints i fill with beans and rice, then top with stock as well for the freezer. Gives me quick options later for soups. I often food saver some picked chicken with a spice rub that can be pulled out of the freezer for tacos or a filling for arepas...easy small sauce pan heat-up with some miropoix and chili sauce. Still have a few pints of just stock i freeze. Produce is expensive. My garden produce is special enough that canned or purchased stock/broth is not worthy. Making our own stock is practically free. Just the stovetop heat cost. And maybe i just enjoy it. I'm making my own choices and using basic cooking skills. I never salt it. Enough sodium in the veg. Celery and carrots and greens have plenty of salt. Fresh greens i may add later when i make soups and stews from the stock/broth have sodium as well. I may add some parm to a soup later. I adjust for salt to the table. A spicy garlic yogurt salsa as a topping for a stew or soup is huge in flavor and i may not want an extra salty. We made sea salt last spring and find a finishing salt much better added when needed, a pinch, at the table, is a better flavor enhancer as a last minute ingredient.

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