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

I'll share just because I'm making this for dinner tonight and always forget how good and easy it is: Some chicken - skinned or not Some Hellman's, Miracle Whip, Store Brand salad/sandwich dressing/spread Some bread crumbs, spicy or not, or finely crunched up crackers - saltines, Ritz, Melba breads Some spices that you like 2 leaves of cilantro - optional 1/8 tsp. beer Clean chicken, cut off fat pockets (if you're using quarters, please cut off that "tail" thingie) and pat dry Rub down cleaned chicken with the salad/sandwich dressing and roll in the crumbs. You can either add your spices into the bread crumbs or add after you've rolled the chickie Place chicken on baking sheet and bake, uncovered, at 325/350 for 45 minutes to an hour - you know the routine....."when juices run clear".... The cilantro and beer? Cilantro was for jasdip and the beer?.....doesn't matter if you toss it in the middle of the cookie sheet, then cook......you have a whole beer that you need to do SOMETHING with. Mmmmmmmmm.

This recipe was in the food section of the Tampa Bay Times this morning. It isn't what you'd call a light dessert, but it sure sounds good if you like coconut. Coconut Poke Cake 1 (18.25 oz.) pkg. white cake mix 1 (14 oz.) can cream of coconut 1 (14 oz.) can sweetened condensed milk 1 (8 oz.) pkg. flaked coconut, toasted 2 c. heavy whipping cream 1 tsp. vanilla 1 tsp. coconut extract 2 Tbsp. powdered sugar Prepare and bake white cake mix according the package directions for a 9x13" pan. Remove cake from oven. While cake is still hot, using a large-tined utility fork or chopstick, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still-hot cake. Cool completely. While cake is cooling, toast coconut. Place coconut in a dry skillet over medium heat. Stir occasionally and watch closely. Once it starts to brown, it will burn quickly. Remove from pan immediately or the residual heat will continue to cook (and burn) coconut. Let cool completely. Whip the cream until soft peaks form. This may take 5 minutes. Add flavorings and powdered sugar, continue until stiff paks form. Once the cake has cooled, spread whipped cream evenly over the top, then sprinkle with toasted coconut. Refrigerate immediately. NOTE: This cake gets better after refrigeration. The topping will deflate slightly, but the coconut flavor gets more intense. Still delicious two full days after it was made. Serves about 12.

Thanks, luckygardnr. That's quite a list--and one we can all use! I have some quinoa that I need to use so I thought I'd try this recipe. I love the taste of curry! I will use chicken breast instead of thighs, though. CURRIED CHICKEN QUINOA WITH PEAS 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes. Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions.