ilted and.
add the broth and beans and tomatoes, if
o 5 minutes.
Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de
br>Heat the broth slowly and once
Chicken and Broth: Toast corn
Boil chicken in about 2 cups of salty water for about 1 hour with lid on.
When done, cool chicken, bone and cut up chicken pieces.
Add cream of mushroom soup in broth.
(You can chill broth and skim fat if you have time.)
Add butter, chicken pieces, pimentos and a little milk.
Thicken with cornstarch mixed with water or milk.
Salt and pepper to taste.
Serve over hot rice.
egetables are tender.
Remove chicken from broth and boil noodles according
minute.
Stir in chicken broth and season to taste with
Saute onion in olive oil until tender.
Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
Add herbs and salt and pepper to taste.
Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
Cook on low for 4-6 hours or until carrots are fork tender.
If using pasta add to slow cooker last 15-20 minutes before serving.
Serve hot with Parmesan cheese on top.
To prepare chicken with broth:
Spray large pot with
Boil and debone chicken, saving broth.
Place chicken in bottom of a 9 x 13-inch baking dish.
Pour mixed vegetables over chicken. Slice boiled eggs over soup.
Mix flour and melted oleo. Add 1 cup broth.
Pour over other ingredients.
Bake about 25 minutes at 450\u00b0.
Cook chicken and save broth.
Remove chicken from broth and debone.
Crumble corn bread and biscuits (real fine) in large bowl.
Add some broth.
Beat eggs and add to mixture.
Add onions, soups, milk, melted margarine, sage, pepper and salt.
(mixture needs to be real soupy.)
Pour in a large roasting pan; add chicken pieces.
Cook at 350\u00b0 for about an hour or longer.
Insert knife in the center to test for doneness.
Use remaining chicken for Giblet Gravy.
Canned chicken broth may be used, if needed.
Boil chicken; reserve broth.
Remove skin and bones.
Cut into small pieces.
Cook rice in 2 3/4 cups chicken broth, seasoned with curry powder, for 20 minutes.
Add onion.
Cook an additional 5 minutes.
Add chicken, green beans, water chestnuts, celery soup and mayonnaise.
Mix all ingredients together well and pour into a 9 x 13-inch baking dish.
Bake at 350\u00b0 for 40 minutes.
Serves 8.
Stew chicken until tender.
Skin and debone.
In pie crusts, put 3 cups of chicken and enough broth (about 3/4 cup).
Over the top of the chicken and broth, add several small pats of butter. Salt and pepper to taste.
Add tops and seal.
Bake in preheated oven at 350\u00b0 for 45 minutes or until brown.
Combine broth and water in medium saucepan.
Add celery, onion and carrot.
Add chicken and broth.
Bring to boil.
Add noodles to boiling broth.
Cook until done, about 10 minutes.
Serves 4.
Cook and debone chicken.
Set aside.
Heat broth and other ingredients and simmer for 5 minutes.
Put chicken and broth in casserole and cover with crushed corn flakes.
Bake for 35 minutes at 375\u00b0.
Stew and debone chicken; save broth for gravy.
Bring broth to boil.
Add green chillies; thicken with flour.
Remove from heat. Add sour cream.
Layer in casserole pan the diced chicken, onion, cheese, cut up tortillas and gravy.
Top with last of gravy and Cheddar cheese.
Bake at 350\u00b0 for 30 minutes.
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.
Sift flour into large bowl.
Add water and mix.
Roll out on floured surface real thin.
Cut in long strips, then cut across them.
Let dry about 24 hours.
Prepare chicken and broth.
Bring to a hard boil.
Add dry dumplings, four at a time, cook for 5 minutes.
Cut celery tops with leaves from stalks; reserve stalks for use in other recipes.
Combine celery tops, 6 cups water, chicken, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper in a Dutch oven. Cover and bring to a boil.
Reduce heat; simmer 1 1/2 hours or until chicken is done.
Remove chicken from broth, reserving 3 cups broth.
Chill reserved broth.
Bone chicken and cut into bite size pieces; set aside.
Boil whole chicken until meat falls off bone.
Bone chicken. Reserve broth.
Cook chopped onions in butter until translucent.
Mix all ingredients in large bowl, adding enough broth to moisten. I usually add about 1/2 cup.
Bake in 13x9-inch pan at 350\u00b0F for 45 minutes.