Elsa’s Chicken and Veggie Soup

Nutrition facts for 10 servings

Ingredients:

8 chicken legs (approximately 2 lbs. of chicken)

8 carrots, sliced

1 onion, chopped

8 celery stalks, sliced

4 ears of corn, cut into chunks

4 green and yellow zucchini

3 garlic cloves

1 tablespoon of Mrs. Dash Original seasoning blend, Salt-Free All natural

Corinn’s Definitely Not Traditional Chicken Curry

Corinn’s Definitely Not Traditional Chicken Curry

Nutrition facts for two generous servings

4 chicken thighs, bone-in, skin removed

1 large yellow or white onion, chopped

1 large red bell pepper, chopped

2 jalapeno chilies, sliced

4 cloves garlic, minced finely

1 tsp fresh ginger, minced

3 tbsp curry powder

2 tbsp paprika

2 tbsp Korean red pepper flakes (if you cannot find it in your neighborhood, look for it online as the flavor is essential to Korean cooking!)

1 tsp ground coriander

1/2 tsp red chili flakes

1 tsp brown sugar or palm sugar

1 tbsp Sriracha chili sauce

2 tsp fresh ground black pepper

2 tsp kosher salt

1 tbsp olive oil

3 1/2 cups of chicken stock (low sodium type, or make your own)

Squeeze of lime juice

Fresh diced tomato, fresh chopped coriander to garnish

The Queen's Lemon Pepper Dosey-Do Chicken

When asked the name for her delicious chicken recipe, The Queen said that you just can't name chicken sprinkled with lemon pepper AND dosey-do'ed in tomato baste just one name. That is confusing. How about...The Queen's Lemon Pepper Dosey-Do Chicken. Enjoy eating like a Queen.

Nutrition facts were designed at About.com.

The Queen's Lemon Pepper Dosey-Do Chicken

Ingredients:

4 (6-8 oz) boneless skinless chicken breasts

8 oz can of tomato sauce 

8 oz water 

1/2 cup chopped yellow onions 

1/2 cup chopped green onions 

1/4 cup Hunt's tomato paste 

1 Tbsp Basil 

1 Tsp apple cider vinegar 

1 Tbsp lemon pepper seasoning 

1 Tbsp minced garlic 

Sprinkle of lemon pepper seasoning

Leela’s Sweet Corn Chicken Soup

The recipe is so simple and satisfyingly filling with a rotisserie chicken, canned cream corn, and frozen mixed vegetables.

Based on a recipe by Master Chef Sanjeev Kapoor It was delicious and light,

Leela’s Sweet Corn Chicken Soup

Ingredients:

Nutrition facts for 8 servings

1 T corn starch

3 cups cooked chicken (Leela used leftover meat from a rotisserie chicken), meat removed and cut into small pieces

4 cups chicken stock, low sodium

1 (15 oz can) creamed corn

1 (10 oz) bag frozen mixed vegetables

Pinch salt

1/4 t ground white pepper

2 egg whites, beaten with a fork

Laura’s Spice-rubbed Chicken Breasts

Laura’s husband proclaimed these the most tender and juicy chicken breasts ever! Give them a try tonight. The nutrition facts were created at Calorie Count, the best free website to count your calories!

Laura’s Spice-rubbed Chicken Breasts

4 servings

Ingredients:

2 boneless, skinless chicken breasts

1 tbsp olive oil

1 tbsp brown sugar

1 tsp cumin

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/2 tsp dried thyme

1/4 tsp salt

1/2 tsp ground black or red pepper (depending on how spicy you want it!)

1/4 tsp ground allspice

Directions:

Slice chicken breasts horizontally across the middle to create 2 thinner halves. One at a time, cover each half with plastic wrap and pound to an even thickness with a meat mallet.

Rub each piece with olive oil.

In a small bowl, combine the sugar and spices. Rub the mixture over both sides of each piece of chicken.  A thin plastic gloves makes this a tidy operation.

Grill each side for 2 minutes over medium heat.* Let rest for five minutes.

*Alternative cooking method: On the stove-top, heat 1 tbsp. canola oil in a large skillet over medium-high. Brown a few minutes on both sides until the juices run clear. Allow to set covered with foil for five minutes.

Crazypotato98's Moroccan Chicken and Butternut Squash Soup

Bring the heady aroma of Moroccan spices to your table with this delicious soup!

The nutrition facts for this delicious soup were created at Calorie Count, the best FREE online website to count your calories!

Moroccan Chicken and Butternut Squash Soup

Ingredients:

8 servings

1 tbsp oil

1/4 cup onion, chopped

0.38 kg (14 oz) chicken, boneless, skinless

1 tsp cumin, ground

1/4 tsp cinnamon, ground

2 1/2 lb butternut squash, peeled, cubed

2 tbsp tomato paste

5 cups chicken stock

1 cup brown rice, cooked

1 zucchini, quartered and sliced into 3/4 inch pieces

Directions:

Saute onion in oil until browned. Cut chicken into bite-sized pieces, add to the onion and cook for four minutes or until no longer pink.

Add cumin and cinnamon to pan; cook one minute, stirring constantly.

Add squash and tomato paste; cook 1 minute. Stir in chicken stock. Bring to a boil. Reduce heat and simmer 8 minutes or until squash is tender.

Stir in cooked brown rice and zucchini. Add salt to taste. Cook five minutes more or until all vegetables are tender.

Suchit's Thai Marinade for Grilled Chicken

My friend Suchit is from Thailand. She says that, for the Thai people, the first choice for the cilantro in this dish would be to use cilantro roots instead of stems. But, since that is not always available where she lives now, she makes this delicious marinade with cilantro stems. Do not use the cilantro leaves, save those for making the dipping sauce (link below).

The nutrition facts for the marinade were created at Calorie Count.

Thai Marinade for Grilled Chicken

Ingredients:

4 chicken breasts or 8 thighs

One batch marinade

Marinade Ingredients:

1/2 cup soy sauce, low sodium
1/4 cup cilantro stems or roots* (no leaves)
2 T garlic, minced
fresh cracked black pepper to taste
Optional: 1 T ginger, sliced and smashed

Directions:

Add the marinade ingredients to a large zip lock bag.

Pat the chicken dry with a paper towel (do not rinse chicken) and add to the marinade, remove air, seal and refrigerate for anywhere from 4 hours to overnight.

Remove the bag from the refrigerator and heat coals on a grill. Remove the chicken from the bag and discard the marinade. Grill the chicken until the juices run clear - turn frequently.

Serve with Thai Dipping Sauce and enjoy mindfully with a skewer of grilled veggies and a bit of lovely brown basmati rice.

Michael's Green Chili Chicken Enchilada Casserole

Michael's Green Chili Chicken Enchilada Casserole

The nutrition facts were created at Calorie Count

2 cans low sodium cream of chicken soup

1 can Hatch medium hot green chili sauce

12 oz. chicken breast meat, cut into small chunks (tenders work well)

8 oz. ricotta cheese lite

8 oz plain Greek yogurt (or sour cream)

8 oz. mixed, shredded "Mexican-style" cheese

1/2 cup sweetened, unflavored almond milk

1 doz. fresh corn tortillas

1 bunch green onions

2 garlic cloves minced

4 - 5 hot green chilis, roasted, seeded and diced

1/4 tsp. black pepper

1 tsp. cumin

1 Tbsp. parsley flakes

1 Tbsp. dried oregano

Preheat oven to 350 degrees.

In a large bowl, combine ricotta, yogurt, finely-chopped green onions, garlic and mix well.  Set aside; works best if you refrigerate for about 15 minutes for the flavors to blend.

Combine the 2 cans of soup, 1 can green chili sauce, oregano, parsley, pepper and almond milk and whisk to mix well.

Spray a wok or deep frying pan with olive oil flavored Pam; add the chicken and brown completely over medium heat.  Set aside to cool.

Spray a 13 X 9 X 2 glass casserole with Pam.  Coat the bottom of the dish with a thin layer of the soup mixture.  Layer SIX of the tortillas in an overlapping pattern to pretty much cover the bottom of the dish.  Spoon 1/2 of the ricotta/yogurt mix over the tortillas and smooth into an even layer.  Sprinkle well and evenly with 1/2 the grated cheese.  Add the browned chicken and spread evenly.

Add another layer of the other six tortillas.  Add the rest of the soup/sauce mixture and spread evenly over the tortillas.  Add the final 1/2 of the ricotta/yogurt mixture and spread evenly.  Sprinkle the remaining grated cheese evenly over the top.

Place in the oven and cook for 45 minutes, or until the cheese begins to brown. Upon removing let the dish sit uncovered for about 10 minutes before serving.  Serves 8.  Or 6 really hongry people!

Claire's Classic Roast Chicken

The nutrition facts were run two ways for you at Calorie Count. To log using the recipe below, use this link. If you are on a low sodium diet, use salt free butter and low or no sodium chicken broth. If you do that, log with these nutrition facts.

Claire’s Classic Roast Chicken

Ingredients:

1 whole roasting chicken, approximately four pounds

1 tbs butter

1/2 tsp salt

1/2 tsp pepper

1  lemon

1/2 cup carrot, chopped

1/2 cup celery, chopped

1/3 cup shallots, chopped

3 cloves garlic, sliced

1 cup chicken broth

Directions:

Wash the chicken in cold water and pat dry. Cut the lemon in quarters and place inside the chicken with the sliced garlic. Rub the chicken all over with butter. season well with salt & pepper.

Place the chopped vegetables in the bottom of a roasting pan with the chicken broth. Place the chicken, breast side down, on the vegetables.

Put into a preheated 400 f oven and roast for 35 minutes.

Turn the chicken over and continue to to roast for 30 to 40 more minutes, or until done.

Remove from the oven and place on a warm platter, loosely covered with aluminum foil, and let rest for at least 15 minutes prior to carving.

The vegetables and pan drippings can be defatted, pureed and served as a deliciously light sauce.

Crazypotato98’s Homemade Caldo De Pollo (Chicken Soup)

The nutrition facts for this simple and healing soup were made at Calorie Count!

Homemade Caldo De Pollo (Chicken Soup)

Ingredients:

1000 grams chicken breast, bone in

579 grams sweet potato, chopped

466 g red cabbage, chopped

169 g shredded carrot

8 c water

4 cubes Knorr chicken bouillon

Directions:

First boil chicken in bouillon cubes and water until skin is loosened.

Remove the skin, return the chicken to the pot and continue to simmering.

Add vegetables and let simmer at least another half hour or an hour.

Remove bone and gristle from chicken, slice the meat and return to the pot.

Return to a simmer and serve.

Mbar658944084's Chicken with Egg and Lemon Soup

Members of Calorie Count - the best FREE on line place to count your calories - may use the handy nutrition facts to log the calories for this delicious one pot meal of chicken, veggies, and soup!

Chicken with Egg and Lemon Soup

Ingredients:

1 whole chicken (remove skin to make it low fat)
2 T olive oil
6 whole peeled carrots
4 whole peeled medium potatoes
2 whole medium peeled onions
2 litre chicken stock
2 lemons juiced
3 egg whites
1 tablespoon olive oil
1 t fresh oregano or dried alternative
pepper to taste

Directions:

Brown chicken in soup pot in olive oil. Add the chicken, veggies and the stock. Gently simmer until the chicken and veggies are fully cooked.

Remove the chicken and dejoint. Set on a serving platter.

Remove vegetables and place on serving platter with the chicken - cover with foil to keep warm.

Beat egg whites to soft peaks.

Mix a little of the hot stock into the egg whites, folding it in gently. Add more chicken stock till the egg whites are heated enough to be mixed back into the soup without curdling.

Add the lemon juice, oregano, and pepper.

Serve the soup in a separate bowl, vegetables and chicken on the side.

Bon appetit!

Crazypotato98’s Hot and Sour Soup

Colorful and delicious, this is picky husband pleasing soup! The nutrition facts were made at Calorie Count by Crazypotato98 – it’s easy, come on over and join in on the counting!

Hot and Sour Soup 

Ingredients:

(Makes 6 servings)

225 g  {white cap mushrooms, sliced}

2 cloves garlic, minced

2 tsp oil

6 cups water

66 g  {Knorr chicken bouillon 3 large cubes}

2 tbsp seasoned rice vinegar

2 tbsp soy sauce

1 tsp chili oil

235 g chicken, boneless, skinless, cooked

12 oz rainbow salad

2 tbsp cold water

1 tbsp cornstarch

Directions:

Cook mushrooms and garlic in oil for 4 minutes. Stir in broth, vinegar, soy sauce, and chili oil; bring to boiling.

Stir in chicken and cabbage/broccoli slaw/rainbow salad (I used rainbow salad for my nutrition analysis).

Return to boiling; reduce heat. Simmer for 5 minutes.

Stir together cold water and cornstarch and add to soup; simmer 2 minutes or until soup thickens a bit.

Serve in a beautiful bowl.

Crazypotato98’s Mulligatawny Soup

This curry soup made with veggies, apples, and chicken is so simple to make and wonderfully flavorful! The nutrition facts were made at Calorie Count!

Crazypotato98’s Mulligatawny Soup

Ingredients:

(Makes 6 servings)

1/3 cup onion, chopped

1 cup carrots, chopped

1 tbsp olive oil

1 and 1/3 cups tart apples, chopped

3 tsp curry powder

6 cups water

18 g  {3 large Knorr bouillon cubes}

14 1/2 oz diced tomatoes, canned

2 cups chicken, boneless, skinless, cooked, chopped

Directions:

Cook and stir onion and carrots in hot oil over medium heat about 10 minutes until crisp-tender.

Reduce heat to low; add apples and curry powder. Cover and cook for 5 minutes.

Stir in water, bouillon cubes and undrained can of tomatoes. Bring to boiling; reduce heat.

Simmer, uncovered, for 10 minutes. Stir in cooked chicken and simmer for 10 minutes more.

Serve.

Crazypotato98’s Saffron Chicken and Brown Rice

The bell peppers mix beautifully with the delicate flavors of saffron to create a unique dish your family will love. The nutrition facts were designed at Calorie Count.

Saffron threads

Saffron Chicken and Brown Rice

Ingredients:

2 chicken thighs, skin removed

2 tsp white pepper

1 red bell pepper, chopped, seeded

1 yellow bell pepper, chopped, seeded

¼ onion, minced

1 clove garlic, minced

1 tsp saffron

0.21 oz {2 cubes Knorr chicken bouillon}

1 cup brown rice

4 cups water

Directions:

Remove skin from chicken. Brown about 5 minutes per side in a skillet or wide cooking pot (you can use cooking spray so that it will not stick). Remove chicken and keep warm.

In the same pan or pot that you used to brown the chicken (in the chicken drippings), saute the onion, garlic and bell peppers until soft. Add bouillon, water, brown rice and saffron. Add browned chicken and cover pot or skillet. Heat until boiling, then simmer for at least one hour or until chicken falls off the bone and rice is completely cooked.

Serve warm.

Sharpshootinstar's Gang Gai (Coconut Chicken)

This is a recipe for a Thai coconut curry that is one of my most favorite foods in the world.  I'll include brand names where I can, to make ingredient hunting easier.

Gang Gai (Coconut Chicken)

Nutrition facts for 9 one cup servings

Ingredients:

2 lbs boneless skinless chicken, cubed

1 tablespoon coconut oil

1 can coconut milk

1-2 tablespoons Thai Kitchen Fish Sauce

1-3 tablespoons Thai Kitchen Red Curry Paste

1 cup broccoli florets

1 cup red peppers, diced

1 cup green peppers, diced

Cooked rice or riced cauliflower, if desired.

Directions:

In a large skillet over high heat, melt the coconut oil, then add your chicken.  Once it is cooked and starting to get lovely brown bits, pour in your coconut milk, fish sauce, and add your desired amount of curry paste.  Next add your veggies and allow it to come to a brief boil, then reduce heat and simmer for about 20 minutes. 

That's it!  Serve over rice or riced cauliflower and enjoy with a Thai iced tea.

Thai Kitchen products are everywhere! Learn about them at their website and then find them in your store.

Kathe's Enhanced Mushroom Chicken

Aromatic and savory with a hint of citrus, this elegant dish pairs beautifully with a simply dressed salad and a glass of white Burgundy. Enjoy.

The nutrition facts were designed at Calorie Count!

Kathe's Enhanced Mushroom Chicken or Poulet de Paris aux Champignons

Ingredients:

Serves 4 with leftovers (if you’re lucky)

1 pound chicken breasts (or 6 to 8 chicken parts of your choice – a mix of legs, thighs and breasts is fine. The calories were set using chicken breasts.)

1 8 oz package fresh white or brown mushrooms or a mix of the two

2 onions (white or red), sliced or cut into chunks

1 clove garlic, minced, or more to taste

1 tbsp. olive oil

½ cup orange juice

1 tbsp apricot jam

1 tbsp Dijon mustard

Preparation:

Slice onions. Mince garlic. Slice mushrooms into uniform pieces.

Cooking:

Pour a little olive oil into the bottom of a large frying pan and heat on high setting. Sauté onions for a couple of minutes, then add garlic and keep stirring. Reduce heat to medium. When onions and garlic start to turn brown and smell wonderful, add mushrooms and continue cooking, stirring to make sure they don’t cook too quickly and burn.

Add a little orange juice and keep stirring. After about 5 minutes, move onions/mushrooms to side of pan and place chicken pieces in the middle of the pan, adding thickest pieces first. Sauté until brown. Turn over and brown on other side. You may need to add more orange juice. Blend in apricot jam and mustard and stir well.

Leave everything to simmer together for about 20 minutes or longer until chicken is cooked through (prick with a fork to make sure juices run clear). This will allow flavours to blend. Cover with lid or foil if you’re still working on the rest of the meal.

Serve with rice and vegetables and/or salad.

Note:

For a delicious variation and to make it an all-in-one dish you can throw in hand fulls of spinach about 3 minutes before it's done.

Laura’s Italian Chicken Breast Salad

The nutrition facts for this satisfyingly delicious salad were designed at Calorie Count.

Laura’s Italian Chicken Breast Salad

serves 4

Ingredients:

1 cup halved cherry tomatoes

2 small zucchini, sliced thin & cut into half moons

1 cup diced fresh mozzarella cheese

1/4 cup olive oil

1/4 cup balsamic vinegar

sea salt/cracked black pepper to taste

3 tsp dried oregano

1.5 tsp minced fresh rosemary

1.5 tsp garlic powder (avoid powder that has MSG!)

sea salt/cracked black pepper to taste

4 boneless, skinless chicken breasts (serving size: 4.5 ounces per person)

4 cups arugula

2 tablespoons chopped fresh basil

Directions:

Combine the tomatoes, zucchini and cheese in a medium container.  Add the oil, vinegar, salt & pepper to taste, and mix well.  Cover and refrigerate until the chicken is ready.

In a small bowl, combine the oregano, rosemary, garlic powder, salt & pepper, and mix well.

Trim the fat off the chicken breasts.  Sprinkle the oregano mixture on both sides of the breasts.  Grill until done, OR:

        a. Heat a large skillet over medium heat, and coat the pan with olive oil spray.

        b. Once the oil is hot, add the breasts, 2 at a time to avoid overcrowding.

        c. Cook each breast 4-6 minutes per side, or until the center is no longer pink.

Once the chicken is done, let it rest for 2 minutes to avoid releasing juices.  Then slice each breast on the diagonal, creating strips of chicken.

Mix arugula and basil with the tomato mixture; arrange on a platter or in 4 individual bowls/plates.

Top with sliced chicken.

Cook's note:

I personally think that an entire chicken breast is too much meat for a serving, especially since chicken breasts seem to be growing bigger and bigger. I cook only two-three breasts, depending on size, and split them between the four servings. If you can find the nice small chicken breasts, so much the better.

Michael's Kitchen Sink Red Chile Chicken Stew

A nice spicy dish! If you are not fond of hot spices, cut back on the cayenne, use mild or medium enchilada sauce, and use a mild version of chile powder. If you are not afraid of the heat, use the hot stuff!

The nutrition facts (set to the high end of all ranges) can be found at Calorie Count!

Kitchen Sink Red Chile Chicken Stew

Ingredients:

1 - 2 lbs. boneless skinless chicken breasts, cubed

2 or 3 large baking potatoes, scrubbed and cubed but not peeled

1 medium large onion, chopped

2 or 3 cloves garlic, minced

2 or 3 large yellow squash, coarsely diced

2 Tbsp. olive oil

1 cup leftover corn bread

(1) 14-oz. cans of sweet corn, drained

(1) 16 oz. cans red enchilada sauce (strongly rec: Hatch medium hot)

(2) 16 oz. cans water

1  small can tomato paste

2 Tbsp. chicken bouillon powder

1 tsp. dried rosemary

1/2 tsp. dried celery seed

1/4 tsp. oregano powder

1/4 cup dried parsley leaves

1/2 tsp. fresh ground black pepper

1 tsp. onion salt

1 Tbsp. dried cilantro

1 tsp. cayenne pepper

1 Tbsp. NM red chile powder (you choose how hot)

Directions:

In a large stew pot, sweat the onion and garlic in the olive oil until the onion is just transparent.  Add the chile sauce and water.  Heat for several minutes, stirring occasionally.  Add the chicken and potatoes and bring back to a boil.

Add all the other ingredients except the yellow squash.  Cover and simmer for a half hour or so, or until the potatoes are just slightly undercooked, stirring the mix frequently to keep it from sticking.

A few minutes before serving or refrigerating, turn the heat down to low and add the diced squash.  Let the stew simmer on low for 10 or 15 more minutes to permit the squash to cook in the “leftover” heat.  Serve with warm tortillas!

Meryl's Sticky Lemon Chicken

A wonderful recipe that Meryl modified from the fantastic Gordon Ramsay's wonderful cookery book "Fast Food". Once you try this version, do rush out and get Mr. Ramsay's book so you can make the dish his way. I hear that you don't have to curse to cook like Ramsay. Sticky Lemon Chicken is as amazingly fast to make as it is delicious. The nutrition facts for Meryl's version are at Calorie Count!

Sticky Lemon Chicken

Ingredients:

4 chicken breasts

4 chicken thighs

1 t sea salt*

1 t black pepper

1 tbsp olive oil

10 garlic cloves, sliced

1 t dried thyme

1 t Sherry (this is an as you like it amount. If you are not a Sherry person, you can use a splash of white vinegar, but if you like Sherry, do feel free to use quite a bit more and let it reduce a bit after adding it.)

2 tbsp soy sauce, dark (low sodium for those on low sodium diets, but if you make the salt and soy sauce change, do remember that the nutrition facts are based on if you salted the whathaveyou out of it)

3 tbsp honey

1 lemon, sliced as thin as you can

1 c flat leaf parsley, chopped

Directions:

Sprinkle the chicken with *salt and pepper - if you are on a low sodium diet do feel free to give the salt a skip entirely as there is enough flavor in this dish to rock your socks.

Heat the olive oil in a large saute pan. When the oil is hot (don't let it smoke!), brown the chicken pieces over a high heat with the garlic and thyme for about 3 minutes on each side until golden brown. If it's not browning in that time, your heat is too low, so raise the temp. If your pan is not roomy enough to give space between the chicken pieces, brown in a couple batches - just put the first batch on a plate to wait.

Put all the chicken to the pan, add the sherry and reduce to a simmer. Sprinkle with soy sauce and honey and shake the pan to mix...ok, stir if you are not a chef and a skilled pan shaker.

Buy it here!

Heat a little water (a few tablespoons to 1/4 cup max and add to the pan with the lemon slices. The liquid will reduce a bit and thicken, which will take about 10 minutes, but keep on simmering until the chicken is cooked through.

Put the chicken on your prettiest platter and sprinkle over the chopped parsley. Parsley is good for you so use a lot and eat it!

Remember, to see the real Ramsay way to make this dish, get the book.This is what you will look for. Worth every penny.

Sandi's Ginger Chicken Broth

I love the addition of ginger to this most excellent broth.

Ginger Chicken Broth

Ingredients:

as many chicken bones as you can fit into a pot (I even save the cooked ones from a baked chicken)
1 sliced onion
3 stalks celery, sliced
fresh ginger about 1 tbsp or 2-3 slices
red pepper flakes about 1/4 tsp
garlic cloves 2
peppercorns about 8
bay leaves 2/3
lemon zest from 1/2 a lemon
oregano about 1/2 tsp. (if you want) optinal
salt
1 vegeta bouillon cube or one you like.
a few sprigs of fresh cilantro
If I have some salad that is wilting I will throw into the broth.(not dressed of course).

Directions:

Put everything in a large pot and bring it to a rapid boil then turn down heat. skim off the scum as soon as it stops boiling. skim off some of the fat while simmering.

Simmer for about 1 1/2 hours - add cilantro during the final half hour. Strain and cool. Remove the fat that will rise to the top and form an easily removed layer.

Sandi loves to just sip a cup of this broth anytime.

Try it over some noodles and add leftover chicken and veggies for a wonderful soup dinner.