Not to toot my own horn, but the chicken soup I threw together late this afternoon was excellent! I'm not usually a fan of it, but make it because Hubby likes it. I was quite pleased!
I baked a 6lb chicken for dinner last night so I used the left overs for soup today.
Heat 3 tblspns ev olive oil in a large pot then add shredded carrot, chopped scallions, a chopped onion, 1 pk of slice baby portabello mushrooms, 1 tblspn minced garlic and cumin seeds - stir frequently to coat everything & prevent burning - once the veggies appear to be getting soft at about 10 to 15 minutes (they start to look more clear than when you first put them in), add left over chicken (we had 1/2 the chicken fromast night left), fresh chopped parsley, 1/2 a tall container of low sodium (organic) vegetable broth, 1/2 a large tall can of low sodium low fat chicken broth, garlic powder, fresh ground pepper, a few red pepper flakes, Mrs. Dash lemon pepper seasoning and 2 bay leaves. Stir. Then add water to cover, bring to a boil then turn down to low heat for about an hour or so. Before serving, re-add your powdered spices and boil up some egg noodles to spoon into individual bowls (don't put the noodles in the pot of soup - they will end up getting mushy - yuck!).
Even the soup has another possibility: You can add flour or corn starch and a packet of chicken gravy mix to thicken left over soup and use it for pot pie filling!!!