No recipe as such....but, of course there is chicken salad....mayo, chopped green onion, celery and a bit of curry powder.
Chicken croquets...or pattys. Grind the chicken with a bit of fresh onion and some matzo meal or saltines....add salt if you have used matzo.....and pepper and some dry chopped parsley and an egg yolk for every cup of ground meat.....make into pattys and fry in oil.....serve with a fruit chutney and rice.
Or....make your chicken soup with backs and wings.....there's not much meat there.....and you can toss it out in good concience!
Wings make the best soup.....there is lots of gelatin in them and the broth is a firm jelly when cold.
Linda C

i can't believe i chopped off the original poster's name and i apologize for that--i think it belongs to "dances in garden". if not, please step forward and correct me! but this was a good dish that was kind of fun to prepare and eat:
Barbecued Chinese Chicken Lettuce Wraps

2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

I was trying to replicate my favorite lettuce wraps from PF Chang's, so I changed a few things. I used ground turkey instead of chicken tenders, skipped the orange, added more complexity to the sauce, and had cilantro, basil and lime wedges on the plate for people to add to the wraps. This is what I added to the hoisin sauce: 5 tsp sweet chili sauce, 2 tsp sesame oil, 1 TBSP sherry, 2 TBSP rice vinegar, 3 TBSP oyster sauce, and juice from half a lime. I think this made them much tastier. They were unbelievably delicious!! A keeper for company.

i really enjoyed this but my husband didn't so i've only made it once. i certainly would be happy to make it for lunch with the girlfriends though!

Braised Greek Chicken and Artichokes
1 tablespoon olive oil
4 chicken breast halves with skin and bones
2 6-ounce jars marinated artichoke hearts, drained
2 tablespoons marinade reserved
3/4 cup canned low-salt chicken broth
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh oregano
Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sautchicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve. Makes 4 servings.

Bon Appétit
December 2001

and we both liked this one really well:

ORANGE HONEY-BAKED CHICKEN -- Daisy
1 cup orange juice
1 tablespoon lemon juice
3 tablespoons honey
1/2 teaspoon finely grated orange rind
1/2 teaspoon ginger
4 boned chicken breast fillets (about 500g)
2 tablespoons orange marmalade
(1/8 tsp red pepper flakes)
(2 T peanut butter added into the sauce to be reduced)
Preheat oven to 200C. In baking dish, mix together orange juice, lemon juice, 2 tablespoons honey, orange peel and ginger. Add chicken pieces, turning to coat all sides. If time permits, let chicken marinate for 10 minutes. Bake, uncovered, for 8 minutes, baste with pan juices. Bake an additional 8 minutes, baste again. Glaze chicken with a mixture of marmalade and remaining 1 tablespoon honey, continue to bake 8-10 minutes or until done. Transfer chicken to serving plate. Reduce pan juices until thickened and pour over chicken, garnish with orange slices.

Thanks!
Good ideas,Lindac. I didn't know that about wings.
san, those sound like they need to be made with raw, not cooked chicken, right? But they sounds so good, I want to try them. Gotta have a main course with the soup, after all!

Pot pies! Can't find a recipe. Linda, you're better at 'winging it' (oooooh sorry couldn't resist) than I am.

Just want to say it's nice to see you around, SG!
Come on over to the cooking forum. Lots of old kitchen remodelers there.

yes--the recipes i posted are based on raw chicken but figured that they could be adjusted easily enough to make use of the pre-cooked meat. good luck!

For pot pies....I make a lard pastry crust.....OOPS!!! LOL!
Make that a Crisco crust....or if you are being in a hurry, make a bisquick crust.
Make a gravy out of sauteed onions and celery and carrots.....sauteed in about 3 T. schmaltz if you have any and some oil to cut the schmaltz...it can be so rich....or use margerine.....when the veggies are soft....add about 2 T flour, toss it around, add a can of chicken broth and stir and bring to a boil.....salt and pepper to taste.....add about a cup of frozen peas and a cup and a half or so of the cut up cooked chicken and a small can of drained sliced mushrooms....put into a straight sided casserole and top with a "cookie" of bisquick and water dough....don't seal the edges.....and top with shopped parsley....bake at 350 until browned and bubbley....about 30 to 40 minutes.
I don't much care for this with chicken soup....they are too similar.
Other ideas that I use....but are decidedly not Kosher are Chicken a la king, curried chicken and chicken tetrazinni.
The tip about the wings came from Bubbe....Renee Asher....so you know it has good Jewish roots!!
Linda C

I use most of the chicken in the soup. However it would be perfect with homemade noodles. Use some of the soup broth to cook the noodles and then thicken to make a a tasty gravy, add the chicken and maybe some peas. YUM!

CHICKEN PATE (serves 8)
3 boneless, skinless chicken breast halves, cooked
3 1/2 oz jar macadamia nuts
2 large cloves garlic, peeled
15-20 fresh basil leaves
1/2 tsp salt
1/2 to 3/4 cup mayonnaise

Blend chicken, nuts & garlic in processor until smooth. Add basil leaves & salt; blend again until well blended. Adjust seasonings to taste. Stir in mayo to desired consistency (1/2 cup to mold or 3/4 cup to make a dip.) If making a mold, coat a 1 1/2 to 2 cup mold w/Pam. Flavor improves with time. Best made 24 hours ahead. Serve with crackers or French bread slices.~~Food for Thought

Just use your already cooked chicken for this & serve as a 1st course or lunch main dish:

PON PON CHICKEN
1 fryer, about 2 1/2 lbs or 2 whole chicken breasts
1 1/2 TBL sesame seed paste
1 TBL soy sauce
1 TBL chili oil
1 tsp sugar
1 tsp sesame oil
1 tsp rice vinegar
1 tsp Asian bean sauce
1 tsp minced scallion
1 tsp minced fresh gingerroot
1/2 tsp minced garlic
1/8 tsp crushed red pepper flakes
4 oz water chestnuts, sliced
Lettuce leaves & Fresh cilantro sprigs

Steam the chicken until tender. Remove from the heat & let stand until cool. Combine the sesame paste, soy sauce, chili oil & seasonings. Mix well & refrigerate until ready to use.
Remove meat from the bones & cut into strips. Mix the sauce thoroughly again & pour over the shredded chicken & water chestnuts. Toss until evenly coated w/the sauce. Cover the bottom of a serving platter w/lettuce leaves. Arrange chicken strips on top of the lettuce. Garnish w/cilantro sprigs.~~ San Francisco Encore

CHICKEN CHILI WITH WHITE BEANS (serves 8)
1 lb dried Great Northern white beans
5 1/4 cups chicken broth
1 large white onion, chopped
2 garlic cloves, minced
1 TBL dried oregano
1 TBL ground cumin
1/2 tsp ground cloves
1 tsp salt
1 TBL white pepper
5 cups chopped cooked chicken breasts
7 oz can chopped green chiles
1 TBL mince jalapeno peppers (optional)
8 flour tortillas

Garnish:
Shredded Monterey Jack, sour cream, sliced black olives, chopped avocado, chunky salsa

Sort the beans. Soak the;m in water to cover in a large bowl for 8 hours; drain. Combine with 5 1/4 cups chicken broth, onion, garlic, oregano, cumin, cloves, salt & pepper in a large saucepan. Simmer, covere for 5 hours or until the beans are tender, stirring occasionally.
Add the chicken, green chiles, jalapeno & 1 3/4 cup chicken broth. Simmer, covered for 1 hour. Ladle into bowls lined with the tortillas. Serve with the garnishes.~~ (Naturally, omit any garnished you can't use.)

CHILLED CHICKEN & PASTA SALAD (serves 6-8)
Onion Dressing:
1 1/2 TBL grated onion
3 TBL red wine vinegar
3 TBL lemon juice
1 1/2 TBL sugar
1 1/2 tsp dried basil, crushed
1 1/2 tsp seasoned salt
1/3 cup olive oil

Salad:
4-6 chicken breasts
1/4 cup chopped onion
2 1/2 cups chicken broth
6 oz uncooked vermicelli
14 oz can artichoke hearts, drained, cut into quarters
1 pint cherry tomatoes, cut into halves

For the dressing, combine the onion, vinegar, lemon juice, sugar, basil & seasoned salt in a bowl. Add the olive oil gradually, whisking to mix well. Chill, covered in the refrigerator.
For the salad, simmer the chicken with the onion in the broth in a saucepan for 45 minutes or until tender. Remove the chicken from the broth, strain & reserving the broth. Cool the chicken & chop coarsely.
Break the pasta into 2" pieces. Bring the reserved broth to a boil in the saucepan & add the pasta. Cook until tender & drain.
Combine the chicken & pasta w/the salad dressing in a bowl & mix gently. Add the artichoke hearts & toss to coat well. Chill, covered in the refrigerate for 2 hours or longer. Add the cherry tomatoes at serving time & toss gently.~~Oh my Stars

Wow!!!
Thanks for all the great ideas and recipes. You all are the greatest! Keep 'em coming -- you can never have too many, can you?

To thank you, here are my three favorites from my much-used recipes for dinners using up soup chicken. The amounts and ingredients in all of them can (and should) be varied to suit your tastes and pantry. Enjoy.

Banana "Paella" Salad

(a very misleading name. From the Boston Globe, I think, in 1977. I LOVE this one.)
2 - 2 ½ c water
1/8 ¼ tsp saffron
1 c uncooked rice
2 ¼ tsp salt (divided)
2 T tarragon vinegar
2 T vegetable oil
1/8 tsp dried mustard
2 ½ c diced cooked chicken (I usually just use it all)
1 tomato, peeled (I dont usually peel it) and diced
½ c cold cooked peas
¼ c chopped onion
1/3 c chopped celery
salad greens
6 bananas

In a large saucepan, bring water to boil. Add saffron. Stir in rice and 1 ¼ tsp of the salt. Cover tightly and cook over low heat until rice is tender and water absorbed, around 20-25 minutes.

Add vinegar, oil, remaining 1 tsp salt, and dry mustard. Cool to room temperature. Stir in chicken, tomato, peas, onion, and celery. Cover and chill until ready to serve.

Turn into bowl lined with salad greens. Peel bananas and cut in half lengthwise, then crosswise. Put on top of bowl. OR: put greens on plate, then salad, then banana.

Serves 6.

Chicken (or turkey) and barley chili

(from -- what else? the side of the Quaker barley box. This one is a lifesaver, as I usually have all the ingredients on hand)

1 c chopped onion
1 clove garlic, minced (I like more)
1 T vegetable oil
2 c water
¾ c quick barley
16 oz. can chopped tomatoes, with juice
16 oz. can tomato sauce
About 1 ¾ c chicken broth
11 oz. can corn, drained (or use frozen)
4 oz. can chopped green chilies, drained
1 T chili powder
½ ground cumin
3 c chopped, cooked chicken (or use the whole thing) or turkey

In 4-qt. saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat, cover, and simmer 10 minutes, stirring occasionally. Add chicken and continue simmering 5-10 more minutes or until chicken is heated through and barley is tender. Add more water or broth if chili becomes too thick upon standing (which it will).

Makes 9 1-cup servings (or more, if you use more meat, like I do).

Galhina com palmito (Chicken with palm hearts)
(From Margarette de Andrade, "Brazilian Cookery." Wow, is this good. Nice enough for company, especially if the chicken isn't too mushy.)

1 cooked chicken, cut into serving size or
bite-size pieces
3 slices bread (without crust, if you prefer),
toasted or fried in margarine
14 oz. can palm hearts
2 T margarine
2 T cornstarch
¼ minced green onions
½ c port wine
2 egg yolks
1 T tomato paste
¾ c chicken broth

Melt margarine, stir in cornstarch and onions and cook over low flame 2-3 minutes. Mix port wine with egg yolks and add to pan. Stir tomato paste into broth and pour it over the mixture. Cook, stirring constantly, until the sauce thickens. Strain (optional).

Cut toast into wedges. Arrange hot pieces of chicken on the toast. Cover with sauce. Surround with sliced palm hearts.

Sometimes (and always with any leftover) I just mix the cut-up chicken with the sauce and pour that over the toast, or over rice.

last time i was able to keep the breasts whole and just used the rest of the meat for the soup.
last night i took the whole breast put it in my nesco roaster with a can of chicken stock a can of cream oc chicken soup the rest of the mushrooms in the fridge
and just let it slow simmer away. the broth reduced and was extremely flavorful. I made rice and cut the breastbone
out and we each had our share...it was delicious.

you can always make a wonderful Chicken divan
or chicken and dumplings