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.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
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.
Prepare chicken noodle soup with the water according
Prepare Kraft noodles per box directions.
While noodles cook, dice small chunks of chicken breast making 3/4 to 1 cup (or make as meaty as you like).
In medium size saucepan, prepare the chicken sauce as directed (warm water works best).
When it begins to thicken, add diced chicken, drained peas and parsley.
Continue to cook until thick and everything is hot.
Mix with drained noodles.
Season to taste with salt and pepper.
Serve hot.
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.
he broth or stock and chicken bouillon. Simmer over low to
Place chicken in a large pot and
Put whole chicken and broth in large pot
Cut chicken into serving pieces.
Place in a kettle and cover with water.
Add salt and small bunch of parsley tied with a string.
In a piece of cheesecloth, add rest of ingredients and tie together and add to chicken and water.
Simmer slowly about 2 hours or until chicken is tender.
Skim off fat and remove spices and parsley greens.
Cook noodles separately.
Add to chicken and broth.
Bring water and bouillon cubes to boil in 5 quart pan.
Add noodles.
When noodles are cooked, add chicken and soup, stir until combined throughly.
Remove from heat and add sour cream.
Salt and pepper to taste.
Enjoy!
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.
Cook noodles for 5 minutes, drain and put in 9 x 12-inch baking dish.
In separate pan, mix cream of chicken soup and milk. (Be sure to keep smooth.)
Add chicken and peas, pour over noodle mixture and mix well.
Crunch potato chips in bag and pour over top of chicken-noodle mixture.
Bake in 325\u00b0 oven for 30 to 35 minutes.
Remove and let sit for 5 minutes before serving.
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.
Prepare noodles as directed on package.
Cook chicken breasts in microwave until done.
Cut up chicken into bite-size pieces and add to noodles.
Add frozen vegetables and mix well.
Bake additional 30 minutes until vegetables are done.
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.
Drain noodle soup, reserving broth.
Preheat oven to 350\u00b0. Dip chicken in reserved soup broth, then coat with bread crumbs. Set aside.
ook until done.
Pick chicken off the bone and cut