Soup idea from my leftover chicken?

Mmm that sounds good. I would also maybe add some green onion if you have it, celery salt, onion powder, and granulated garlic, to taste. I would also add a few small chopped potatoes. Reds would be good but watever you may have on hand will work. If they are not marinated artichoke hearts maybe even some corn would be good,, and I also usually like soem finely chopped/diced celery. Mmm you have inspired me to start testing new soup ideas myself. Thank you so much.

P.S. If it works I have also recently found frozen artichoke hearts. Keep some of those on hand instead of the canned ones maybe.

Put the carcase in a large pan, cover with water and bring to the boil. Once this has cooled, the meat will come off easily and the liquid is the basis of your soup. In another pan sweat of onions and garlic. Now add these to the pan of stock with the other vegetables, season and cook until the vegetables are cooked, but not mushy. Add the chicken meat at the last minute. Not sure about tinned artichoke hearts . if you must then add these just before serving, otherwise they'll probably be slimy.

In making stock...you can boil the carcass of the pre-cooked chicken...once cooked the bones will not give off as much...but it needs to cook for quite some time...for instance every Sat. i make stock...chicken...use it all the time...anyway...from start to finish...about 3 1/2 hours...artichoke will muddy the stock at that point...try simmering the carcass with about 3 cups water...onion ...herbs...celery...carrot...if you don't get enough chicken taste...(it's already cooked...gave it deed)...look to a chicken bullion to give you that soup quality....add the artichokes...say the last 5 minutes...good luck

Ummm .... artichokes ... in chicken soup ... well, that would be interesting!

Heck, leftover chicken is one of those really common things ... here's a website (actually CALLED "Leftover Chicken") ... even if you don't find Chicken Artichoke Soup (nope, I'm not gonna look for it!), it will give you some great ideas for what to do with this (or the next!) leftover chicken!

http://www.leftoverchicken.com/

Happy Eats!

Make broth with the bones, and make this soup with the meat

Cream of chicken and Mushroom Soup

3 C. Sliced fresh mushrooms

2 C. diced chicken (leftovers are good for this recipe)

4 C. half and half cream

2 C. chicken broth (from the bones)

1/2 of a medium sweet onion--fine dice

3 stalks of celery-fine dice

5 TBSP. butter plus 3 TBSP. of butter

Salt and Pepper to taste

2 T. of chopped fresh parsley

6 T. regular flour

1/4 cup of Marsala

2 t. Worcestershire sauce

Saute' the onions and celery in 4 T. of butter until onion is clear. Add chicken and mushrooms and cook until all moisture from them is gone. Remove from pan and set aside. Add remaining butter to pan and sprinkle with all of the flour, stirring constantly with a whisk. Add cream and continue stirring. Add chicken broth until soup is the desired consistancy. Add marsala and Worcestershire. Add salt and pepper and cook on low for at least 10 minutes. This is better made one day ahead of time.

Pour into heated bowls and sprinkle parsley on top

Just try it after all it will only expense will be the artichoke. If it doesn't work you will know next time. This is how cooks become great chefs by trying something different.

creamy chicken and garlic soup

Ingredients:

5 cups water

1 12 oz can evaporated milk

5 tsp chicken bouillon granules (or 5 cubes)

1 carrot (grated)

1 stalk celery (diced)

4 cloves garlic (chopped)

1 1/2 medium sweet onions (diced)

1 cup instant garlic mashed potato flakes

Olive oil

4 skinless, boneless chicken breast halves, cut in cubes

Cilantro (garnish)

Method

In large pot mix water, evaporated milk, bouillon, carrot, celery, and cubes of chicken. Separately in a skillet saute garlic and onions in olive oil until golden brown, then put into large pot with other ingredients. Bring to boiling; reduce heat and simmer about 40 minutes, to make sure flavors blend well.

Notes: You can also slightly brown chicken cubes with the garlic and onions, then add to the large pot. Also: add sprigs of cilantro in center of bowl for decoration and slivers of carrot around edge of bowl.

Number of servings: 6-8

try making some chicken noodle soup with it. im not sure how to do it, but someone did it for me once and it was alright. it had celery in it, which was odd.

I hear chicken noodle soup.

i normally chop up mushrooms and add either a tin of mushroom or chicken soup [the thick one]

this also makes a great chicken and mushroom pie if you make it thick enough

Add a can of evaporated milk or cream and a spoonful of white wine - great