Chicken stock ideas?

Question

I'm making chicken stock right now. I don't want plain old chicken noodle soup. I don't need recipes or links, I just need ideas of a different soup using chicken stock. I can find a recipe then. Any ideas? My brain's frozen.

Answer 1

LOBSTER BISQUE SOUP
POTATO AND LEEK SOUP
CHICKEN TORTELLINI SOUP
TOMATO AND BASIL SOUP
POTATO CHEESE SOUP
BEEF BARLEY SOUP

Answer 2

You can try easy chicken and dumplings by adding some cream of chicken soup, a shredded rotisserie chicken and some refrigerated biscuits, cut into quarter. Simmer until the biscuits are done and there ya go...instant dinner! (Sorry, I know it's a recipe but it's hard to explain otherwise!). Another favorite soup I make with chick stock has zucchini rounds, sliced carrots, spinach and herbs. Delicious and healthy. Good luck!

Answer 3

Potato Salad Soup

Yields: 6 servings

INGREDIENTS:
5 tablespoons unsalted butter
1 onion, chopped
1/2 cup chopped celery
1/4 cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh
parsley
4 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups milk
3 potatoes, cut into 1/4-inch
slices 2 teaspoons Worcestershire
sauce
1 1/2 teaspoons mustard
powder
1 pinch ground allspice
3/4 teaspoon celery salt
1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
2 tablespoons white wine
1/4 teaspoon poultry seasoning
3 hard-cooked eggs, chopped

DIRECTIONS:
1. Saute the onion, celery, carrots, garlic, and parsley in the butter until soft. Sprinkle in the flour and cook, stirring, for 2 minutes.
2. Add the stock, milk, potatoes, Worcestershire sauce, dry mustard powder, allspice, celery salt, thyme, seasoning salt, white wine and poultry seasoning. Allow to simmer and thicken, stirring occasionally. Cook until the potatoes are cooked through, about 25 minutes. During the cooking break up the potatoes with the back of a spoon to make large chunks. Serve warm with chopped hard boiled egg sprinkled over.

Answer 4

The obious solution of course would be to temper a lemon egg mixture into it and make avgolemono soup . Toss some cold cooked rice in a bowl and ladle the avgolemeono on top it.
Another possibility would be to sweat some sliced garlic then puree it /w fresh basil and spinach and add it back to your stock.
Good luck

Answer 5

You could make a vegetable chicken soup. It's the same as vegetable beef, exept with chicken and fresh vegatables instead that are not out of a can. It's really good and alo healthy! I'm a kid and I like it! :) ♥

Answer 6

Boil rice, pasta, and potatoes in it, use somewhat somewhat than milk in mashed potatoes. Gravy, some marinades call for it. Rachel Ray had a recipe for a spinach pesto pasta that makes use of chicken inventory somewhat than a pair of million/2 the oil. try using it for a million/2 the oil in hummus for extra flavor, and much less fat.

Answer 7

We make chicken sloppy joes using boxed dressing, shredded chicken, chicken stock and celery. Serve on buns.

Answer 8

Add a few herbs to the stock and cook rice with it. It tastes great.

Answer 9

How about making chicken and dumplings for one..

Answer 10

I would use this recipe and instead of Asian stock, I'd use your home made stock!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29574,00.html?rsrc=search