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

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

Packaged broth, tinned corn, ? come on, you are a great cook. : ) Costco rotis can be picked of the meat, chill that separately, then make stock from the carcass. But you have an HMart. Add good meaty bones to the chicken carcass. I stopped by HM on the way home tonight. DH hit the Italian butcher. We have so many meaty bones I'll have to freeze some. Pork necks, beef bones, chicken paws...so much natural gelatin I can cut it with a butter knife. We are making kimchi, krauts, and bone broth this weekend for the holidays...a quarter cup minced kimchi and gingered miso, rich bone stock, is all I want in my sipping broth if feeling weak. Some protein and veg solids on the way-to-recovery-days. Might be the flu. Sounds miserable. Make the best, don't compromise. I would not bother freezing experiments with misc veg, cabbage.. Freeze the good stuff. Good broths. Add fresh veg to a sautéed mirepoix, then good bone broth.

Wow so many awesome soup recipes, I’m going to get to some of these. I just bought leeks today to make caramelized leek and mushroom soup. I still subscribe to cooks illustrated but this will be the last time, I find there is to much advertising in it. I love the Food Network, i too used to be a big Epicurious recipe user but not so much now that there are so many other sites. I use allrecipes, Closet Cooking and a few others . I also have a few of Ina’s cook books which I love. I still use cook books and when I find a recipe recipe on line I print it and put it into a book that I have created as my cook book where I can put notes on each recipe. I go through it once in awhile and throw out recipes I don’t think I will use. My recipes are put in plastic sleeves so they don’t get so stained. I like Ina’s Italian wedding soup and I also make a curried ginger coconut carrot soup that my husband won’t eat but my girlfriends love. I start the soup with Frontier Soups ginger carrot soup , this speeds the process up abit. This is such a great topic thank you for starting it.