Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
Cook chicken breasts on a grill until
oat bottom of crock. Put chicken into bottom of slow cooker
cook until tender, 5 to 10 minutes. Add chicken thighs; cook until
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Boil chicken breast in water for 10-20 minutes or until juices run clear and chicken is done. Dice chicken and set aside.
Mix cream of chicken soup with 1/2 can water and 1/2 can milk and heat through, about 5 minutes on medium heat.
Add taco seasoning, cumin, and cilantro, stir.
Add onion and celery, cook on low about 5 minutes.
Add black beans, sweet corn, and chicken.
Cook on low for 10-20 minutes, stirring occasionally.
Serve topped with grated cheese and with tortilla chips for dipping. Enjoy!
Boil chicken, celery, onion and bouillon until chicken is done.
Pull chicken out and cool.
Bring broth to boil and add vegetables and rice.
Cook vegetables until done.
Add cream of chicken soup. Stir in well.
Add chunks of chicken and serve.
In large roasting pan or stock pot, put water, chicken, salt and pepper.
Cook about one hour on low heat until chicken is done. Remove chicken and dice.
Add back to water stock chicken, chopped onion, carrots, celery and bouillon cubes.
Cook about 1 1/2 hours. Add noodles to desired thickness, and Swanson chicken soup.
Cook until done 30 to 45 minutes on low heat.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.
In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
Stir in rice, chicken, lemon juice and rind.
Bring mixture to a boil.
Reduce heat.
Cover; simmer 15 to 20 minutes or until rice is tender.
OVEN ROAST A CHICKEN --.
THEN STRIP THE SKIN AND CUT CHICKEN INTO CHUNKS --.
in a large soup pot --.
add:
water,chicken soup base, chicken,celery,carrots,onions,and mexican tomato sauce --.
let simmer -- for 2-3 hours on low heat.
before serving --.
garnish with tortilla strips,cheese, cilantro, and lime wedge.
Put ingredients into a 4-quart pot and cover with water. Bring to boil, then add paprika.
Simmer for 2 1/2 to 3 hours, then add Lipton chicken soup broth.
Simmer for another 5 minutes. If soup is too strong, add some more water.
Strain soup and place carrots back in.
Boil chicken and cut up.
Chop onion.
Heat pan with 1 tablespoon grease.
Brown garlic; add onion and cook until crisp. Mix with cooked chicken and season with fish sauce.
Mix together the soup of the chicken and the asparagus and bring to a boil.
If flavor is not enough, add more salt.
Add cabbage and cook about 2 minutes.
Pour over asparagus.
Serve hot.
To make the soup on the stovetop, combine chicken, onions, celery, carrots,
vernight.
Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced
enough to cover the 4 chicken breasts with a couple of
Cook together chicken, salt, peppercorns, water, onion, 3 carrots, and 3 celery stalks until chicken is tender.
Discard onion, peppercorns, carrots and celery.
Debone chicken and chill. Cut chicken into small pieces.
Stir broth to remove all fat. Cook 3 carrots and 3 stalks celery in water and drain.
Combine broth, chicken and vegetables.
Season with cream of chicken soup, stick of butter, rice or dumplings.
Add milk, salt and pepper. Put in quart jars and seal.
6-quart pot, simmer chicken, celery, carrot, onion, peppercorns, cloves