Chicken Vegetable Soup

After all of the end-of-year holidays, a lot of us need to scale back eating and spending— which makes this Chicken Vegetable Soup such a winner. I make it with a leftover chicken carcass — there’s still plenty of meat on it (I’ve also used a turkey carcass). There are also lots of healthy vegetables (you could add others such as green beans) and a boost of chick peas (I’ve also used white beans; red beans would also be fine).

Like spicy? Add a bit of harissa or hot sauce to the liquid when you add the other seasonings.

This dish is filling, nourishing, uncomplicated and easy to make. Delicious too. And cheap.

Give it a try.

Chicken Vegetable Soup

• 1 28-ounce can tomatoes plus the liquid

• chicken carcass and scraps

• 3 carrots, peeled and sliced 1-inch thick

• 2 stalks celery, peeled, leaves included if available, and sliced 1-inch thick

• 1 medium onion, sliced

• water to cover (or use vegetable or chicken stock)

• salt and pepper

• 2-3 sprigs fresh thyme, marjoram or oregano

• 1 15-ounce can chick peas or white beans, drained

• 2 cups zucchini

Cut the canned tomatoes into smaller pieces; save the liquid from the can. Place the chicken carcass, carrots, celery, onion and tomatoes plus liquid in a soup pot. Add enough water to just cover the ingredients. Add salt, pepper and the chosen fresh herb and bring the liquid to a boil over high heat. Lower the heat and simmer for 3-1/2 hours. Add the beans and zucchini and cook for another 20 minutes.

Makes 8-10 servings

Turkey Bones Soup

Okay, okay, this is not gorgeous food.

But trust me, this is good soup. Good for the taste buds, good for the soul. And it’s a useful, delicious way to use the Thanksgiving turkey carcass.

Think of this as a special ugly duckling. I mean turkey.

Turkey bones Soup

• turkey carcass, bones, etc, scraps

• 2 carrots, peeled and sliced 1-inch thick

• 2 stalks celery, peeled, leaves included if available, and sliced 1-inch thick

• 1 medium onion, sliced

• 1 parsnip, peeled and sliced 1-inch thick

• 1 28-ounce can tomatoes plus the liquid

• 10 cups water

• salt and pepper

• 2-3 tablespoons chopped fresh dill

• 1 cup short macaroni such as elbows

• 1 cup frozen peas

Place the turkey pieces, carrots, celery, onion, parsnip and tomatoes in a soup pot. Cover with the water, add salt, pepper and dill and bring the liquid to a boil over high heat. Lower the heat. and simmer for 3-1/2 hours. Add the macaroni and peas and cook for another 15 minutes.

Makes 8-10 servings