enough to cover the 4 chicken breasts with a couple of
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.
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.
Beat the milk, salt and eggs together.
Pour over the chicken pieces.
Soak the chicken 3 to 4 hours.
Remove the pieces and shake the chicken in a bag containing the flour, pepper, soup stock powder and season salt.
Fry in 1/4-inch deep hot oil until crisp.
Serves 4.
broil chicken and cube.
cut and steam broccoli.
grate cheese.
mix together, cream of chicken soup, milk and Mayo.
Now layer, with broccoli on the bottom, then the chicken, and then the sauce, top it all with the grated cheese. Then bake at 350 degrees for 45 minutes
Serve over rice, and enjoy!
he number of skinless, boneless chicken breasts that you need, usually
Heat water to boiling in a covered pan.
Put in the chicken, onion, celery and salt.
Cover and cook until chicken is done. Remove chicken; bone and cut meat in cubes.
Heat together soup, tomatoes and strained broth.
In a large casserole dish, place a layer of tortilla strips, chicken, then chicken soup stock with tomatoes; sprinkle with cheese.
Repeat layering until all ingredients are used.
Cheese should be top layer.
Bake at 250\u00b0 for 30 minutes, then lower to 200\u00b0 for about 30 to 40 minutes. Serves 10 to 12.
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.
Cook chicken and cool.
Separate chicken and stock.
Put in refrigerator overnight.
Remove skin and fat from broth.
Add drained Veg-All, cream of chicken soup, lemon-pepper and Mrs. Dash.
Choose a 2-quart heavy saucepan with a tight fitting lid.
Heat pan; add oil and butter.
Add onions and parsley.
Cover and cook for 5 minutes.
Mix in rice and stir until translucent.
Add 2 cups of the hot chicken soup stock, salt and pepper.
Cover and cook over low heat, about 25 minutes.
Add remaining broth and spinach. Cover and cook another 10 minutes or until rice is tender and light.
Lightly mix in remaining butter with fork.
Garnish with Parmesan cheese.
Chop up broccoli, saving some of the small buds and flowers for later use.
Saute broccoli in butter with onions and green pepper. Sprinkle with the flour; stir.
Add to soup stock, with bay leaf, parsley, thyme and peppercorns.
Cook for 30 minutes and puree the mixture in a blender.
Add nutmeg, strain the soup and return to pan.
Add egg yolk and milk or cream and pour into hot soup.
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.
Sprinkle chicken with pepper and Accent.
Chop broccoli and set some buds aside for garnish.
Saute broccoli, onion and green pepper in butter.
Add soup stock.
Add bay leaf, parsley, thyme and peppercorns.
Cook for 30 minutes.
Boil and debone chicken.
Mix together chicken, soup and sour cream.
Put in large casserole dish.
Cover top with melted margarine and crushed Ritz crackers.
Bake at 350\u00b0 for 30 to 45 minutes.
Serves 8.
Mix crumbs with chicken broth and cream of chicken soup; let stand for a few minutes.
Add chopped celery, onions and bell pepper.
Add sage, salt, sugar, pepper, boiled eggs and butter. Pour into greased pan and bake at 400\u00b0 for approximately 30 minutes or until lightly browned.
ook remaining egg.
Add soup stock, soy sauce and seasoned salt
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