Chicken Soup

[Anonymous]

Does anyone have a good recipe for chicken soup, made with canned chicken broth? I need ways to use up leftover chicken, and need something for lunch that is warm and yummy. I also would like some very low or no carb snacks. Thanks :help

[JoanOH]

I'd just dice up some celery and onion, cook until translucent in a bit of olive oil, then pour in 2 cans of chicken broth, your cubed cooked chicken, some sage or poultry seasoning, parsley if you have it, and let it simmer for 10 or 15 minutes! Season with salt & pepper to taste. Should make great soup!

You can use any vegetable from the acceptable foods list. I often use cubed turnip or fresh spinach in my soups now. It's all good!

Yummy - now I want soup for lunch

Joan J

[not2late]

Re: Chicken Soup

Does anyone have a good recipe for chicken soup, made with canned chicken broth? I need ways to use up leftover chicken, and need something for lunch that is warm and yummy. I also would like some very low or no carb snacks. Thanks :help

All I do for a quick chicken soup using canned broth is this.

Chop some celery and onion in a 2:1 ratio (add a garlic clove if you want). Saute in a little oil. Pour in the broth. Bring to a boil, then simmer for about 15-20 minutes. You can add whatever herbs and spices you have, like a bay leaf, parsley, etc.

If you have cooked chicken add that and continue simmering. If you want, you can add some cauliflower or some other veggie and cook until soft.

To make an Asian style chicken soup, I skip the celery and onion, but toss in a 1 inch slice of ginger root. I add cooked chicken or tofu if I want it.

Before serving, for each cup of the soup I add a teaspoon of soy sauce and teaspoon of chili oil. If I want a hot and sour type soup, I'll also add a tablespoon of vinegar or lemon juice and a teaspoon of chili oil. And if I have it I'll add some the sliced green part of a green onion/scallion.

[Moochiecat]

it's like I've re-discovered soup!!

I'll simmer cauliflower, brocolli, mushrooms in canned chicken broth, and when they're soft I'll use my stick blender to smooth it out some (I like some pieces left in it though) and I'll add a little cream, about 1/4 cup or so(I just splash it in). When that's heated I'll grate in some cheddar cheese or parmesan and any leftover chicken I might have.. It's SO good even without the chicken!

The last soup I made was with leftovers from a recipe on www.atkins.com.
I made this

http://atkins.com/food/recipes/all/Pork_Tenderloin_Medallions_with_Creamy_Mustard_Sauce.html

but I used chicken instead of pork.
I did the soup that I just described to you and at the very end I added in chopped up leftover chicken and mustard sauce and just a little bit of cheese.
This soup was absolutely awesome...so rich and flavourful!

Another chicken soup I like to do is sort of an oriental version.

I heat up the chicken broth and toss in broccoli, cauliflower, sliced fresh mushrooms and chopped green onions. Add a few drops of sesame oil and a splash of soy sauce and cook only until vegetables are tendercrisp.