Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Prepare chicken noodle soup with the water according to
Heat Olive Oil in large fry pan over medium heat.
Season Pork Loin chops with Salt, Pepper and Nutmeg.
Brown chops in fry pan.
Lower heat to low and add chicken noodle soup.
Add water to empty soup can to rinse and add to fry pan.
Cover and let simmer for 25-30 minutes or until tender.
Remove pork chops from pan and increase heat to medium.
Let soup reduce until gravy thickness (about 5 minutes).
Melt oleo in saucepan.
Add flour and chicken noodle soup. Add enough milk to make medium white sauce.
Cook over medium heat until bubbly.
Add Velveeta; heat until melted.
Pour over cooked noodles in a 9 x 13-inch casserole dish.
Stir.
Put chicken on top.
Heat in a 350\u00b0 oven until hot.
Boil chicken noodle soup with 2 cups water, kamaboko and mushrooms for 3 minutes.
Reduce heat to medium and add cabbage until cooked.
Add salt and pepper to taste.
Sprinkle green onion for garnish.
Wash pork chops and dry with paper towel.
Baste both sides with mustard.
Place in skillet with bottom covered with vegetable oil.
Cook on medium temperature until brown.
Drain oil.
Add chicken noodle soup and water.
Stir and cover.
Reduce to low and simmer 30 minutes.
Serve over mashed potatoes or rice.
ooker pot.
Place spatchcocked chicken on top. Add water, but
Boil breasts in water (couple of cups) in which you have dissolved 1 bouillon cube.
Save broth.
Dice chicken when cool; set aside.
Heat cream of chicken soup with saved broth until smooth.
Prepare package dried chicken noodle soup according to directions.
Boil 1/2 bag egg noodles in 4 cups water in which you have dissolved 2 chicken bouillon cubes; drain.
Add all ingredients together.
If too thin, thicken with cornstarch.
If too thick, add some of the noodle water.
Bring the water to a boil in a 6 to 8-quart saucepan.
Add the next 8 ingredients.
Mix well; continue cooking over medium heat. Add meat from the chicken (meat should be boned, skinned and veined).
Soup is better if the beginning 6 cups water is broth from stewing the chicken.
Extra can of soup may be added to stretch recipe.
Cook for approximately 30 minutes, until noodles and vegetables are done.
Makes approximately 10 to 12 servings.
Brown chicken in margarine.
Saute onion.
Set aside.
Combine dry chicken noodle soup with all rice, rosemary and 2 cups water. Bring to a boil and put in a 9 x 9-inch pan.
Top with browned chicken and onion.
Cover.
ook until done.
Pick chicken off the bone and cut
Boil a few potatoes and set aside.
Also, have ready a can of celery soup and can of chicken noodle soup or cream of chicken. Cut broccoli in small pieces; cook in boiling, salted water until well done.
Drain water from broccoli and add other ingredients. If this isn't thick enough, thicken accordingly.
Just before serving, add about 5 slices of American cheese and melt.
Does well in crock-pot after ingredients are mixed.
Coat cut up chicken in a mixture of the flour, salt and paprika.
Brown chicken in 1/2 cup shortening.
After chicken has browned, lay it in a casserole dish.
Stir into a bowl the dried onion soup and dried chicken noodle soup and mix with 2 cups water. Pour liquid mixture over browned chicken.
Put into oven and bake at 350\u00b0, covered, 30 minutes.
After chicken is baked; remove chicken to platter.
Stir the evaporated milk and poultry seasoning into juices.
Add chicken and bake until thickened.
In a large pot, saut onion and chicken in margarine for 5 minutes.
Add soups, carrots and mushrooms.
Thin mixture with milk, giving a smooth soup base.
Heat through.
Add Velveeta and allow to melt before serving.
Put chicken into pot with water and cook until tender.
Remove bones and cut or shred into small chunks or pieces.
Put drained chicken noodle soup into casserole dish.
Drain liquid from vegetables and put as second layer into casserole dish.
For 3rd layer, put the chicken.
Warm cream of chicken soup with chicken broth until of right consistency and pour over casserole. Sprinkle crumbled potato chips on top or use a pie crust.
Bake in oven at 400\u00b0 for 45 minutes or until bubbly.
Break bread into bite-sized pieces.
Spread evenly over bottom of 8 x 8-inch baking dish.
Pour melted margarine over bread.
Mix together cream of mushroom soup, chicken noodle soup, egg and chicken.
Spread mixture over the bread in dish.
Top with bread crumbs.
Bake at 350\u00b0 for 1 hour.
Drain noodle soup, reserving broth.
Preheat oven to 350\u00b0. Dip chicken in reserved soup broth, then coat with bread crumbs. Set aside.
In large pot, boil split chicken breast, diced celery and diced carrots for 30 minutes (season with black pepper).
Turn down burner to low/medium.
Remove chicken from pot and shred.
Return chicken to pot.
Add all cans of soup.
Stir occasionally.
Once heated, serve with crackers.
Preheat oven to 350\u00b0F.
Drain the chicken noodle soup and save the noodles and chicken and combine with all ingredients except the cream of chicken soup.
Form in to a loaf in a baking dish and top with cream of chicken soup and bake for 1 hour!
Cut up chicken in cubes.
In pan, mix chicken noodle soup (starter) and frozen vegetables (stewed vegetables are best).
Add bouillon cubes, dissolved in water.
Cook all day in crock-pot. Add salt and pepper to taste.