ot over medium heat, combine chicken, water, onions, celery, salt, nutmeg
Pour chicken broth into a large soup pot and place over medium heat. Add chicken and any accumulated juices from the chicken to the broth. Stir corn, dry soup mix, and chicken soup base into broth mixture. Simmer soup for 20 minutes. Add noodles to soup and simmer until tender, about 10 minutes. Season with salt and black pepper.
Combine chicken, corn, broth, water, and seasonings in a stock pot or dutch oven.
Heat to boiling. Reduce heat and cook three to four minutes until corn is tender.
Meanwhile, combine flour and raw egg to make rivels. Mix by hand until consistency of pie dough crumbs. Add extra flour if dough is too sticky.
Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly.
Cook about five minutes and then stir in hard-boiled eggs.
Cook all vegetables until tender.
Add 1 can cream style corn. Add fine egg noodles to soup.
Cook 5 minutes or until tender.
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.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
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.
In a big soup pot, melt butter over med-
For the corn soup, mix stock, creamed corn, sweet corn, soy sauce and ginger in
Put chicken, corn, chicken broth, black beans, and diced tomatoes in large sauce pan.
Simmer on medium heat until chicken is is heated.
Serve with tortillas on the side.
tock for water).
Add chicken breast fillet to the stock
Directions.
1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4hours.
3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon.
ntil cooked. Let the chicken cool and then shred it
large stock pot cover chicken and onion with water. Cook
In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
Add chopped scallion to garnish, and serve hot.
In saucepan, blend cream of chicken soup and milk.
Add remaining ingredients.
Heat.
Stir occasionally.
Makes about 7 cups.
Serve with crispy bread.
Cup up chicken and
put in pan
Cover chicken with water in large kettle.
dd oil, onion, garlic and chicken. Saute 3 minutes.
Stir