Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Barely cover chicken with water and cook on
In large saucepot, combine water, chicken broth, soup, chicken, onions, carrots, garlic, basil and oregano.
Bring to a boil; add tortellini.
Simmer, uncovered, for 25 to 30 minutes. Add broccoli.
Simmer an additional 5 to 10 minutes or until broccoli is tender.
Serve with cheese.
Makes 30 (1 1/2 cup servings).
In large pot, combine water, chicken broth, soup, chicken, carrots, onion, vermouth, garlic, basil and oregano.
Bring to a boil; add tortellini.
Simmer, uncovered, for 20 minutes.
Add broccoli.
Simmer an additional 5 to 10 minutes or until broccoli is tender.
Serve with cheese.
Makes 10 (1 1/2 cup) servings.
In large stockpot (12-quart capacity) combine water, chicken broth, soup, chicken, onions, carrots, vermouth, garlic, basil and oregano.
Bring to a boil; add tortellini.
Simmer uncovered for 30 minutes, stirring occasionally.
Add broccoli; simmer an additional 5 to 10 minutes or until broccoli is crisp-tender. Serve with Parmesan cheese.
Makes 30 (1 1/2 cup) servings.
In large pot, combine water, chicken broth, soup, chicken, onion, carrots, vermouth, garlic, basil and oregano.
Bring to a boil and add tortellini.
Simmer, uncovered, for 30 minutes.
Add broccoli and simmer for an additional 5 to 10 minutes or until broccoli is tender.
Serve with cheese.
Serves 10.
OR THE SOUP:
While tortilla strips bake, bring chicken, broth, 2 onion
alt.
SOUP:
In large sauce pan bring chicken, broth, 1/3
>Stir in 1 cup chicken broth, scraping up any browned bits
et aside.
Cook the chicken breasts in a skillet with
ater or chicken broth as desired for the quantity of soup you need
Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
Reduce heat and simmer uncovered for 5 more minutes.
Serve and enjoy!
Poach chicken breast in simmering chicken broth until done through, about 10
ot over medium heat. Add chicken breasts to pot and brown
I roast a chicken in a cup of white
risp.
Set aside for soup topping.
In a large
ot mushy.
Add the chicken broth and if needed enough water
Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.
Add chicken breasts, cook until no longer pink, remove, let cool then shred.
Skim top of broth to get any foam off top.
Bring to a boil again, add noodles, bring to a med boil again then add veggies.
Cook 15-20 minutes or until noodles are tender.
Turn heat off add chicken breast and parsley, cover.
Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.
Combine the tomato paste, tomatoes, potato, zucchini, onion, jalapeno, garlic, oregano, cumin, cilantro and hominy in a 6-quart slow cooker. Add the crushed torilla chips, the chicken broth and 1/2 teaspoon salt. Cover and cook on low, 7 1/2 hours. Add the chicken and cook 30 minutes longer.
Combine the cheese and milk in a medium microwave-safe bowl; microwave, whisking occasionally, until melted and smooth, 2 to 3 minutes. Serve soup topped with tortilla chips, the cheese sauce, and sliced jalapeno.