Or, "stone soup with chicken." This is
something you can quickly throw together out of whatever
you have available, so long as you have some chicken,
and either chicken stock or boullion cubes. You can
make chicken stock in the same way you make turkey
stock, just using a chicken carcass.
Once you have the broth heating on your oven, browse
around and find stuff to throw into the pot. Cut up
some chicken, obviously. Leftover chicken is fine, and
this is a good way to use up the shreds and little bits.
Then just put in whatever strikes your fancy, "stone
soup" fashion. Among the things I like to use are:
celery, carrots, scallions, peas, green beans, lotus
root, water chestnuts, mushrooms, rice (non-sticky type!), and potatoes.
(The rice and potatoes are an "either-or"
for me, and if I'm going to freeze some of the soup
for later I use neither, as both get icky
when frozen.) Season with salt and whatever else you
like, then simmer for a half hour to allow everything
to cook through and the flavors to blend.