Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.
Prepare chicken noodle soup with the water according to
Cover each side of chops with Gulden's mustard.
Dip chops in flour; brown in frypan.
Add chicken rice soup.
Cook on low heat until chops are tender.
Soup will thicken into gravy.
Serve with mashed potatoes.
Melt the margarine, then add the onion, rice and beef consomme soup.
Pour into baking dish.
Place seasoned chicken or pork chops on top.
Bake for 1 hour at 350\u00b0.
Cut chicken into 1-inch pieces. Combine chicken, consomme, soup, garlic, onion and cloves in saucepan. Add mushrooms. Cook over moderate heat 10 minutes. Season with salt. Add spaghetti. Boil gently for 10 minutes or until spaghetti is tender. Serve hot. Makes 6 servings. (Can substitute pork.)
Brown chicken in 1/4 cup shortening.
Take out chicken and add to shortening 3 tablespoons flour, consomme soup and 1/2 can water.
Mix together mustard, catsup and Worcestershire.
Add to soup mixture.
Add chicken and simmer, covered, for 45 minutes. Serve over rice.
Melt margarine in casserole dish; add rice.
Add fryer parts; sprinkle with salt.
Pour 1 can beef consomme or chicken/rice soup over fryer.
Add 1 can water.
Cover and cook in oven for about 1 1/2 hours at 325\u00b0.
Serves 6.
Place chicken consomme and water in a saucepan; bring to a boil.
Add scallions; reduce heat to low and simmer 3 to 4 minutes.
Add watercress leaves; turn heat off and let soup steep about 1 minute.
Serve at once, seasoning each helping with fresh ground pepper and garnishing, if you like, with slices of lemon or lime.
Or chill soup, skim off fat and serve cold.
b>soup thickens. Simmer on low for 30 minutes.
Add the chicken
Peel the cucumbers, cut them lengthwise into quarters, scrape out the seeds and cut cucumbers into cubes.
Trim the roots of the scallions and cut them into 1/4-inch thick slices, including about 1-inch of the green part.
Simmer the cucumbers and scallions in the chicken consomme until the vegetables are tender.
Add the A. 1. sauce and whirl in the blender.
Adjust seasonings.
Pour into the plates and sprinkle the chives on top.
Dice onions and celery in small pieces.
Melt oleo (margarine) in a large pot.
Saute onions and celery.
Combine French onion soup, beef consomme soup and sliced mushrooms with sauteed onions and celery.
Rinse rice and add to ingredients.
Bake in preheated 350\u00b0 oven for 1 1/2 hours, uncovered. Stir every 30 minutes.
Serves 12 to 14.
(this is used to thicken soup).
Heat diced onion in
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.
it.
Pour in the chicken consomme and beat to smooth.
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 butter in 2-quart saucepan. Add celery and onion.
Cook until tender and transparent. Add the consomme soup, beef bouillon cube, potatoes and parsley. Cook until potatoes are done.
Let mixture cool. Remove a small amount of liquid.
Mix with sour cream in a bowl until smooth, then add to soup mixture.
Be sure soup is cool before mixing with sour cream.
Pour consomme and one can water into a small sauce pan.
Add chopped mushrooms.
Bring to a boil, and simmer until mushrooms are soft.
Preheat oven to 350 degrees F.
Place chicken in a large baking or roasting pan. Combine remaining ingredients and pour over chicken.
Bake for 30 minutes or until chicken is thoroughly cooked.
o 350.
Pour leftover soup into a large casserole pan