Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
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 oleo in saucepan.
Add flour and chicken noodle soup. Add enough milk to make medium white sauce.
Cook over medium heat until bubbly.
Add Velveeta; heat until melted.
Pour over cooked noodles in a 9 x 13-inch casserole dish.
Stir.
Put chicken on top.
Heat in a 350\u00b0 oven until hot.
Boil chicken noodle soup with 2 cups water, kamaboko and mushrooms for 3 minutes.
Reduce heat to medium and add cabbage until cooked.
Add salt and pepper to taste.
Sprinkle green onion for garnish.
Wash pork chops and dry with paper towel.
Baste both sides with mustard.
Place in skillet with bottom covered with vegetable oil.
Cook on medium temperature until brown.
Drain oil.
Add chicken noodle soup and water.
Stir and cover.
Reduce to low and simmer 30 minutes.
Serve over mashed potatoes or rice.
Prepare chicken noodle soup with the water according
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.
iquid.
If doubling this recipe to serve a crowd, brown
Throw all ingredients EXCEPT noodles in a pot to simmer until vegetables are tender or put in crockpot and let it cook on low all day. Cook noodles separately (so they don't absorb the veg. broth) and add last when vegetables are done cooking.
You can add any other vegetables your family likes (most people would probably like onions, but I'm out numbered 3-1 on the onions in my house) This recipe is so easy and very tasty!
Boil breasts in water (couple of cups) in which you have dissolved 1 bouillon cube.
Save broth.
Dice chicken when cool; set aside.
Heat cream of chicken soup with saved broth until smooth.
Prepare package dried chicken noodle soup according to directions.
Boil 1/2 bag egg noodles in 4 cups water in which you have dissolved 2 chicken bouillon cubes; drain.
Add all ingredients together.
If too thin, thicken with cornstarch.
If too thick, add some of the noodle water.
Cook noodles for 5 minutes, drain and put in 9 x 12-inch baking dish.
In separate pan, mix cream of chicken soup and milk. (Be sure to keep smooth.)
Add chicken and peas, pour over noodle mixture and mix well.
Crunch potato chips in bag and pour over top of chicken-noodle mixture.
Bake in 325\u00b0 oven for 30 to 35 minutes.
Remove and let sit for 5 minutes before serving.
Prepare noodles as directed on package.
Cook chicken breasts in microwave until done.
Cut up chicken into bite-size pieces and add to noodles.
Add frozen vegetables and mix well.
Bake additional 30 minutes until vegetables are done.
Brown chicken in margarine.
Saute onion.
Set aside.
Combine dry chicken noodle soup with all rice, rosemary and 2 cups water. Bring to a boil and put in a 9 x 9-inch pan.
Top with browned chicken and onion.
Cover.
Prepare Kraft noodles per box directions.
While noodles cook, dice small chunks of chicken breast making 3/4 to 1 cup (or make as meaty as you like).
In medium size saucepan, prepare the chicken sauce as directed (warm water works best).
When it begins to thicken, add diced chicken, drained peas and parsley.
Continue to cook until thick and everything is hot.
Mix with drained noodles.
Season to taste with salt and pepper.
Serve hot.
Drain noodle soup, reserving broth.
Preheat oven to 350\u00b0. Dip chicken in reserved soup broth, then coat with bread crumbs. Set aside.
Cut up chicken in cubes.
In pan, mix chicken noodle soup (starter) and frozen vegetables (stewed vegetables are best).
Add bouillon cubes, dissolved in water.
Cook all day in crock-pot. Add salt and pepper to taste.
ook until done.
Pick chicken off the bone and cut
Boil chicken, remove cooked chicken and strain broth through a colander.
Cover broth and keep in refrigerator until cold and fat congeals on top.
Pick the chicken off bones, skin and fat, etc., and leave in refrigerator overnight with broth so fat can easily be removed.
Cut up chicken meat and add to broth.
Add can of chicken noodle soup, can of mixed vegetables and ginger.
If you need a larger amount, add extra can of broth or vegetables and for creamy look, add chicken gravy or cream of chicken soup.
Put chicken into pot with water and cook until tender.
Remove bones and cut or shred into small chunks or pieces.
Put drained chicken noodle soup into casserole dish.
Drain liquid from vegetables and put as second layer into casserole dish.
For 3rd layer, put the chicken.
Warm cream of chicken soup with chicken broth until of right consistency and pour over casserole. Sprinkle crumbled potato chips on top or use a pie crust.
Bake in oven at 400\u00b0 for 45 minutes or until bubbly.
Coat cut up chicken in a mixture of the flour, salt and paprika.
Brown chicken in 1/2 cup shortening.
After chicken has browned, lay it in a casserole dish.
Stir into a bowl the dried onion soup and dried chicken noodle soup and mix with 2 cups water. Pour liquid mixture over browned chicken.
Put into oven and bake at 350\u00b0, covered, 30 minutes.
After chicken is baked; remove chicken to platter.
Stir the evaporated milk and poultry seasoning into juices.
Add chicken and bake until thickened.