Name: Leftover Fish Soup

Ingredients:

Instructions:

Yield: Serves two

Comments: 12/04/2011. I used leftover Egyptian Baked Fish. I liked the flavor.
12/29/2011. I used leftover fish fillets With sherry-mushroom sauce and the red potatoes I had served with them. Good again.
5/1/2012 - I did not measure the noodles carefully, just poured a bunch into the pot. They soaked up all the liquid!
6/10/2012 - I included several brocoli florets with the carrots and and six shrimp to the leftover fish.
2/25/2013 - Only had about one cup of leftovers, so added second carrot, half cup of frozen green peas and 6.5 oz can of minced clams. Solids to liquid ratio was high.
11/23/2014 - Sautéd 1/2 a small onion and sliced mushrooms with the carrots. I served it with cornbread made with almond milk, which turned out OK.
3/15/2015 - I used leftover Fish in Vegetable Sauce, and added some onion, sliced mushrooms, and microwaved broccoli in addition to the carrot.
1/17/2016 - I followed the recipe, but it seems there was less liquid than I remembered from the past.
5/4/2016 - I included sliced mushrooms with the carrots and added a teaspoon of black pepper.
3/23/2017 - I used the basic recipe, except I added 4 cups of chicken broth/bouillon. We had nearly 4 full servings.
12/6/2017 - I used 1/2 lb of swordfish steak, 1/2 small onion, 4 cups of chicken bouillon, and a 12 oz bag of frozen vegetables in modification to the standard recipe.
2/11/2018 - With 4 cups of bouillon, 4 eggs, 1 1/2 cups of egg noodles, and 1 teaspoon of black pepper, we had 4 to 5 servings.
2/28/2018 - Converted this into leftover chicken soup. I used about one cooked chicken breast, 3 medium red potatoes, a 15 oz can of mixed greens, 9 to 10 oz of green beans, 4 cups of chicken broth, 2 cups of bouillon, and 1 1/2 cups of noodles. We got about 8 servings.
8/2/2018 - Substituted elbow macaroni for the egg noodles we were missing. Four cups of bouillon and the rest resulted in a little more than we could eat in one sitting.
10/25/2018 - Added 2 cloves of garlic and about 1/2 cup of fresh cilantro to the carrots. It did not appreciably change the flavor. I also used 32 oz (4 cups) of low-sodium chicken broth. We had four servings.

Source: In part, based on "Hearty Chicken Noodle Soup"


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