If you are still in need, here are a couple more that we love. The first one is Marilyn's recipe and really good! The second one calls for turkey but I sub chicken all the time, it's delish! The third is a chicken chili that I adapted from a number of other recipes. It's heartier than the others so would be a good main-dish soup. Creamy Chicken Tortilla Soup 2 tablespoons olive oil 1 large onion; chopped 2 tablespoons minced garlic 4 corn tortillas (regular or fried) 1 (14 oz.) can diced tomatoes with chilies 4 cups chicken broth 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon turmeric 2 cups chopped, cooked chicken 1 1/2 cups frozen corn kernels 1/2 cup heavy cream 1 cup shredded Monterey Jack cheese-optional 1 tablespoon chopped cilantro juice from 1/2 fresh lime 1 cup diced, seeded Roma tomatoes or 1 cup salsa Sour cream for garnish Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot. Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream. [](http://www.picturetrail.com/gallery/view?p=10&imgid=209196920) Turkey Spaetzle Soup Source: Betty Crocker 2T vegetable oil I large onion, finely chopped 1 medium carrot, finely chopped 1 stalk celery, finely chopped 1 clove garlic, finely chopped ¼ c all purpose flour 2tsp dried thyme 1/4 tsp black pepper 2 c diced, cooked turkey 6 c chicken broth 1 bag (12oz) frozen spaetzle Chopped fresh parsley (optional) In 4qt saucepan, heat oil over medium high heat. Add onion, carrot, celery and garlic, cook until crisp\-tender, about 2 minutes Gradually stir in flour, thyme and pepper, cook 1 minute, stirring constantly. Stir in turkey and broth, heart to a boil. Stir in spaetzle. Cook 2\-3 minutes, stirring occasionally. Garnish with parsley, serve. Yield: 6 servings (1\-3/4 c each) Per serving: 240 calories, 10g total fat, 70mg cholesterol, 17g carbohydrate, My notes: I cant get frozen spaetzle so I made my own. You could also substitute egg noodles for the spaetzle. This soup is delicious and really quick to prepare! Easy Chicken Chili 2 tablespoons vegetable oil 1 pound diced, cooked chicken meat 1 onion, chopped 2 cloves garlic, minced 2 cups chicken broth 1 (16 oz) jar salsa verde 1 (16 ounce) can diced tomatoes with chilies 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander seed 1/2 teaspoon ground cumin 1 (15 ounce) can canellini beans 2 cups fresh or frozen corn kernels salt & pepper to taste FOR GARNISH Grated Cheddar Cheese Sour Cream Crispy Fried Tortilla Strips DIRECTIONS Heat oil in large stock pot., and cook onion and garlic until soft. Stir in broth, salsa, tomatoes, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste. Linda

Soup starter is "boullion granules" and dried veggies and herbs. You can do a much better version of the same flavors (without the artificial flavor notes) by sauteeing 1/2 cup of finely chopped onion, 1/4 cup finely chopped green pepper, 1/2 cup finely chopped carrots, 2 teaspoons parsley flakes ( dried parsley leaves) 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp black pepper, 1/2 a crushed bay leaf. If it doesn't taste enough like chicken, add2 tablespoons of Swanson's chicken flavor granules...or use a quart of boxed chicken broth instead of the water. Linda c

This isn't the sort of thing I use a recipe for. Just wing it, as they say. Start by poaching a hen in water to cover, along with an onion (skin and all), a head of garlic, a couple of carrots, a stalk or two of celery, salt, and about a dozen black peppercorns. I like rosemary, so add about a tablespoon of it. It may be easier if you cut up the hen first. Poach gently for 40 minutes to an hour. Remove hen, and strain broth to remove solids and as much fat as possible. Cool the broth in the fridge so the fat congeals, and remove it. Cut the chicken into mouth-sized pieces. Put the broth back up to boil. Meanwhile, prep the veggies. Dice some carrots, potatoes, turnips, whatever. Chop a large onion. Slice celery into half-rounds. Cut corn off the cobs, or slice into half-inch rings. Etc. Add the veggies to the broth and simmer until veggies are tender. Adjust seasonings.

I think the key to a good chicken soup is the chicken itself! Buy a good chicken. Put it in a stock pot almost covered with water. Bring to a gentle boil, skimming off the foam. Add onion, carrots, salt and pepper. Cover and simmer for about an hour - or until the chicken is very tender and comes off the bone easily. Remove the chicken. Remove the bones and add them back to the chicken stock. Simmer for about another hour..add more water if needed. Strain the stock (you can chill and remove most of the fat if desired -but leave some) Heat stock to a boil, add HOMEMADE noodles and cook until tender - you can add fresh carrots to this also. Add the chicken back in at the end. It doesn't get all stringy if you just put it back in right before you serve. I think it is best reheated the next day! I love to make soup!!!!