Chicken soup recipes don’t have to consist of just chicken, matzah balls, knaidlach, noodles and broth.
There are dozens and dozens of variations on the theme – all of them unique and delicious. In fact, the following recipes just might challenge your preconceived notions that bubbie’s recipe is the only one you can serve. Bubbie’s always tastes the best, but that’s only because love is the not so secret ingredient.

Sometimes when I take chicken soup out of the freezer, I want something just a little different, but don’t want the added work to create a new soup. This completely changes the soup to Asian very quickly and with no additional cooking.

To your basic chicken soup add the following (suggested quantities are given below):
thinly sliced celery (or you could you some bok choy stalks)
sliced water chestnuts
julienned snow peas
shredded carrots
very thinly julienned fresh ginger
enoki mushrooms (4 or 5 per bowl, optional)
toasted sesame seed oil, 3-4 drops per bowl

I use about a heaping teaspoon to a tablespoon of each veggie for each bowlful. Add the veggies and oil at serving time. Just make sure the soup is really hot – that way, the veggies, which are very thinly sliced, get hot and yet still stay crunchy.

1 lb. boneless skinless chicken breast
1 1/2 cups chicken broth
1 tbsp. fresh dill sprigs, chopped fine
1 tbsp. finely chopped fresh chives
1/2 lb. boiling potatoes (about 2 medium)
5 cups water
4 cups corn (cut from about 6 large ears), reserving 3 cobs
1/2 tsp. ground cumin
1/2 tsp. cayenne
1/2 to 3/4 cups ice water for thinning soup

In a deep saucepan, simmer chicken in broth, covered, turning it once, for 10 minutes and remove skillet or pan from heat. Let chicken stand in broth, covered, for 20 minutes, or until just cooked through. Cool uncovered. Chill mixture, covered, at least until cold – about 6 hours or up to 1 day. Drain chicken and shred into a bowl. Add dill, chives and salt and pepper to taste and toss to combine well.

Peel potatoes and cut into 1/2-in. pieces. In a 4-quart saucepan, simmer water, potatoes, corn, reserved cobs and cumin, partially covered, until potatoes are very tender, about 15 minutes; cool. Discard cobs, and in a blender, purée half of the corn mixture in batches until smooth, transferring to a bowl. Stir in remaining corn mixture, cayenne and salt to taste. Chill soup, covered, at least until cold, about 6 hours or up to 1 day. Before serving, thin soup with ice water if desired, and season with salt and pepper if necessary.

Divide soup into 4 bowls and mound chicken in centre. Makes about 9 cups of soup and chicken, serving 4 as a main course. Modifed from www.epicurious.com

1 lb. skinless boneless chicken breast cut crosswise into thin strips
3 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. sesame oil
1 tbsp. minced garlic
3 tbsp. tahini (sesame seed paste)*
2 tbsp. minced peeled fresh ginger
1 tbsp. rice wine vinegar
1 tbsp. sugar
1/2 tsp. chili flakes
4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups chicken broth
8 oz. angel hair pasta or soba noodles
1/2 cup chopped fresh cilantro or parsley, optional

In a bowl, combine the chicken, soy sauce, 2 tbsp. rice wine vinegar and 1 tbsp. sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours. In another bowl combine the garlic, tahini, ginger, sugar, vinegar and chili flakes and whisk to combine.

Heat remaining 1 tbsp. sesame oil in heavy, large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)

Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add the noodles to the soup in the pot. Stir in half of cilantro or parsley, if using. Season soup with salt and pepper. Sprinkle with remaining cilantro. Serves 8.

2 tbsp. margarine or olive oil
1 cup sliced celery
1 cup shredded carrot
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 tbsp. flour
1/4 tsp. black pepper
1 1/2 cups cooked wild rice
1 cup water
10 1/2-oz. can condensed chicken broth
2 cups diced cooked chicken
1 cup non-dairy creamer or rice milk
1/3 cup slivered almonds
1/4 cup chopped fresh parsley

In a saucepan over medium heat, melt margarine. When melted, add the celery, carrot, onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the flour and pepper and stir to coat the vegetables. Add the wild rice, water and broth. Heat to boiling. Reduce heat immediately. Cover and simmer 15 minutes, stirring occasionally. Stir in chicken, non-dairy creamer, almonds and parsley. Heat until just hot, being careful not to boil . Serves 6.

Fennel gives this soup a wonderful flavour

1 bulb of fennel, diced small
1/2 cup diced onion,
1/2 cup diced carrot
1/2 cup diced celery
1 tbsp. olive oil
8 oz. skinless, boneless chicken thigh meat, medium diced
1 tsp. fresh rosemary chopped fine
1 14-oz. can diced tomato, low salt if possible
2 cups chicken stock or broth
1 19-oz. can cannellini beans rinsed and drained
hot sauce to taste, optional
salt and pepper

Heat the oil in a large pot over a medium heat. Add the fennel, carrot, onion, celery and chicken; stir occasionally for 15 minutes or until the chicken is cooked. Add the tomatoes, broth and beans and simmer for and additional 25 to 35 minutes. Add the hot sauce (if using), salt and pepper to taste. Serves 4. This recipe can be doubled or tripled.