GMA Recipe: One Size Fits All Chicken Soups

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

One Size Fits All Chicken Soups
From GMA's Food Editor and author, Sara Moulton
January 17, 2005

It doesn't have to be a chore to make delicious and nutritious lunches for your family whether it be at school, work or home.

This chicken soup is very easy and by adding different ingredients it can taste like a whole new dish. Try Italian, Greek, Mexican, Asian chicken soup!

Italian Chicken Soup
Ingredients

One can (14 1/2 ounce) low sodium chicken broth

1/2 cup shredded cooked chicken

1/2 teaspoon minced garlic

1/2 cup cooked small pasta shapes such as orzo

1 medium carrot cut into rounds and boiled for 2 minutes

1/2 cup small broccoli florets boiled for 2 minutes

1/2 cup drained and rinsed canned white beans

1/4 cup grated parmesan cheese

1/3 cup Italian style croutons

Directions

Combine first 7 ingredients and heat until hot. Add salt to taste. Pack in thermos and serve cheese and croutons on the side.

Makes about 2 1/2 cups.

Mexican Chicken Soup
Ingredients

One can (14 1/2 ounces) low sodium chicken broth

1/2 cup shredded cooked chicken

1/2 cup rinsed, drained black or pinto beans

1/2 cup defrosted frozen corn

1/3 cup chopped canned Mexican tomatoes

1/4 cup shredded Monterey jack cheese

8 oven baked tortilla chips (made by spraying a sheet pan with vegetable oil, cutting a tortilla into 8 wedges and baking it in a preheated 350 degrees F. oven for 10 minutes.

Directions

Combine first 5 ingredients and heat until hot. Add salt to taste. Pack in thermos and send cheese and tortilla chips on side.

Makes about 2 3/4 cups.

Asian Chicken Soup
Ingredients

One can (14 1/2 ounces) low sodium chicken broth

1/2 cup shredded cooked chicken

1/2 cup cooked rice (preferably brown rice)

1/2 cup cooked sliced shiitake mushrooms

2 tablespoons lite soy sauce

1 teaspoon shredded fresh ginger root

1/4 teaspoon sesame oil

1/4 cup thinly sliced scallions

4 small rice cakes

Directions

Combine first 7 ingredients and heat until hot. Pack in thermos and send scallions and rice cakes on side.

Makes about 2 cups.

Greek Chicken Soup
Ingredients

One can (14 1/2 ounces) low sodium chicken broth

1/2 cup shredded cooked chicken

1/2 cup rice (preferably brown rice)

1/3 cup cooked well squeezed spinach (defrosted frozen spinach is fine)

1 tablespoon fresh lemon juice or to taste

1 large egg, beaten lightly

Directions

Pita crisps made by halving a pita pocket, crosswise and cutting each half into 8 wedges. Spray with olive oil spray and bake in a 350 degrees F. for 10 minutes.

Combine first five ingredients and heat until hot. Whisk in egg in stream and cook until egg forms threads. Pack in thermos and send scallions and rice cakes on side.

Makes about 2 1/2cups.

Recipes courtesy of Sartah Moulton, copyright © 2005.