Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
nd reserve for use in Noodle Soup; let them cool. Discard other
Melt margarine.
Beat egg and combine with margarine, bread crumbs and marrow (if desired).
Mix well.
Shape mixture into 1/2-inch balls.
Prepare your favorite noodle soup.
Ten minutes before noodles are tender, add dumplings and continue cooking at medium heat.
Dumplings will increase in size slightly.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Prepare chicken noodle soup with the water according to
In large saucepan, combine water, tomato sauce and vegetables. Bring to a boil, then simmer, stirring occasionally, 10 minutes. Stir in Lipton noodle soup mix and chicken.
Bring to a boil, then simmer, stirring occasionally, 5 minutes or until vegetables are tender.
Bring water to a boil in large saucepan. Break up chicken-flavor Ramen noodle soup mix (reserve seasoning packets). Add noodles to water with all remaining ingredients except shrimp. Cook 5 minutes or until noodles are tender, stirring occasionally. Stir in shrimp and seasoning packets. Cook an additional 2 or 3 minutes or until shrimp are thoroughly heated.
Sear beef on all sides in a
In large cooking pot, prepare mixed vegetables.
When tender, drain and set aside the cooking
water from vegetables.
To vegetables add noodle soup, tomato soup and beef bouillon dissolved in vegetable water.
Add meatballs as they brown.
After browning meatballs, pour off fat.
Add 1/2 to 1 cup water to pan and scrape meat pieces. Add to soup.
More vegetable water can be added, depending on how thick you like it.
Freeze leftovers.
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).
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.
In a 2-quart casserole, place the sauerkraut, rice and beef in order given.
Over the top, pour undiluted tomato soup and undiluted chicken noodle soup.
DO NOT STIR.
Leave in layers. Sprinkle with wheat germ or crushed cornflakes (optional).
Bake, uncovered, about 1 hour at 350\u00b0.
Serves 4 to 6.
Saute in butter 1 large onion, diced, until transparent.
Add: ground beef and cook until done. Season the meat with salt & pepper to taste.
Cook: the noodles, just until limp, not fully cooked.
Drain fat from meat mixture.
Drain water from noodles.
Put meat and noodle into a large roaster.
Add the tomato juice, cream style corn, chicken noodle soup and the sugar.
Bake in oven at 325 for about 1 hour. Watch it so it doesn't cook too much. Stir it from time to time while it is baking.
Cook ground beef; drain grease.
Mix ground beef with the onions, chicken noodle soup and cream of chicken.
Cook for 20 minutes.
Cook beef and onion in 4 qt. dutch oven, stirring frequently until beef is brown.
Drain off fat.
Add next 5 ingredients and heat to boiling stirring constantly.
Reduce heat, cover and simmer for 10 minutes.
Add noodles, mushrooms and wine.
Cover and cook 10 minutes longer.
Stir in parsley.
Makes 8 servings.
he oil in a large soup pot over medium-high heat
Brown beef in large skillet.
Stir.
Add water, onion and basil.
Simmer until meat is tender.
Add soup, milk and noodles.
minute.
Add the beef stock, nuoc nam, lemon grass
Throw all ingredients EXCEPT noodles in a pot to simmer until vegetables are tender or put in crockpot and let it cook on low all day. Cook noodles separately (so they don't absorb the veg. broth) and add last when vegetables are done cooking.
You can add any other vegetables your family likes (most people would probably like onions, but I'm out numbered 3-1 on the onions in my house) This recipe is so easy and very tasty!
nto slow cooker.
Season beef with salt and pepper and