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
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).
In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
Cover and cook on high-heat for 2-3 hours.
Uncover and stir in noodles and pea pods.
Cover and cook for 5-8 minutes more or until noodles are tender.
Serve with additional soy sauce.
Also good with sesame and chili oils.
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.
r larger pressure cooker pot.
Place spatchcocked chicken on top. Add
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
Put everything into the crock pot EXCEPT for the noodles.
Cook on low for 7-8 hours.
Remove chicken and shred.
Replace chicken back into crock pot.
Add noodles and cook on high for 1/2 hour or until cooked, depending on your crock pot.
Place the chicken and the mushrooms in a crock pot set to low.
f the crock pot.
Cook (I boil them) the chicken breasts, then
Cook chicken or boil until done.
Cool and pull meat from bones.
Place in crock-pot.
Add all other ingredients except for egg noodles.
Cook in crock-pot on high for approximately 8 to 10 hours.
Approximately 20 minutes before serving, add egg noodles. Cook until noodles are done.
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.
Boil a few potatoes and set aside.
Also, have ready a can of celery soup and can of chicken noodle soup or cream of chicken. Cut broccoli in small pieces; cook in boiling, salted water until well done.
Drain water from broccoli and add other ingredients. If this isn't thick enough, thicken accordingly.
Just before serving, add about 5 slices of American cheese and melt.
Does well in crock-pot after ingredients are mixed.
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!
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.
Boil soup starter and water 1 1/2 hours.
Add cheese and chopped chicken.
Cook until cheese melts.
This works well in crock-pot also.
Sprinkle chicken breasts lightly with salt, pepper and paprika.
Place chicken breasts in crock-pot (Dutch oven).
In large pot, boil split chicken breast, diced celery and diced carrots for 30 minutes (season with black pepper).
Turn down burner to low/medium.
Remove chicken from pot and shred.
Return chicken to pot.
Add all cans of soup.
Stir occasionally.
Once heated, serve with crackers.