Put ingredients into a 4-quart pot and cover with water. Bring to boil, then add paprika.
Simmer for 2 1/2 to 3 hours, then add Lipton chicken soup broth.
Simmer for another 5 minutes. If soup is too strong, add some more water.
Strain soup and place carrots back in.
To make the soup on the stovetop, combine chicken, onions, celery, carrots, dill
ut keep whole.
Place chicken, vegetables, bullion, tomato sauce
BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a
Cook chicken, water, bouillon, and basil leaves until tender.
Take meat off bones and cut into bite-size pieces.
Strain broth that chicken cooked in, if desired.
Return chicken to broth.
Add canned chicken broth, vegetables and bay leaf.
Cook until vegetables are partially tender.
Add soups and simmer for about 1 hour.
Melt butter.
Add chicken and the onion; cook until tender. Mix and cook the mushroom soup, chicken soup, broth, tomatoes and green chilies.
Heat the oven to 350\u00b0.
Line bottom of pan with half bag of chips.
Layer chicken next; pour soup mixture on top of chicken.
Add the rest of Doritos chips.
Sprinkle with grated cheese; bake for approximately 30 minutes.
he broth from the vegetables & chicken.
heat up the broth until boiling
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
Skim grease from broth and pull chicken from bone.
Cut green onions with tops and add to broth.
Cook slow.
Add cream of chicken soup.
Add cooked carrots and broccoli.
Add chicken and rest of seasonings.
Remove from heat.
Add half and half and heat later to eat.
Will thicken some second time heating.
Cook chicken breast and onion together.
(Don't overcook.) Debone chicken.
Cut in bite-size pieces.
In a large soup pot, put in chicken, cream of chicken soup and chicken broth from cooked chicken.
Add chicken bouillon and noodles.
Grate off carrot finely into soup mixture.
Add broccoli.
Sprinkle with garlic and pepper.
Stir until mixed to desired consistency.
Add more broth, if needed.
Don't overcook.
Cook until noodles are done.
Mix stuffing with 1/2 can of chicken soup, broth and eggs. Spread in 11 1/2 x 7 1/2 x 1 1/2-inch buttered baking dish.
Top with chicken.
Combine remaining soup with 1/2 cup chicken broth. Pour over all.
Cover with foil.
Bake at 350\u00b0 for 45 to 50 minutes.
Remove foil.
Bake 10 minutes longer.
Bone and skin chicken.
Stir rice, chicken soup, broth and mushrooms together and pour into a greased 9 x 13-inch casserole. Top with boned chicken and sprinkle with dry onion soup mix. Cover and bake 1 hour at 400\u00b0.
Mix chicken soup, broth and mayonnaise in bowl.
Cook chicken and broccoli.
Line baking pan with broccoli and dot with butter. Cut chicken over broccoli.
Then pour soup mixture over chicken. Then layer grated cheese, then Pepperidge Farm dressing.
Bake at 350\u00b0 until bubbly, about 20 to 25 minutes.
Cook together chicken, salt, peppercorns, water, onion, 3 carrots, and 3 celery stalks until chicken is tender.
Discard onion, peppercorns, carrots and celery.
Debone chicken and chill. Cut chicken into small pieces.
Stir broth to remove all fat. Cook 3 carrots and 3 stalks celery in water and drain.
Combine broth, chicken and vegetables.
Season with cream of chicken soup, stick of butter, rice or dumplings.
Add milk, salt and pepper. Put in quart jars and seal.
oat bottom of crock. Put chicken into bottom of slow cooker
Heat a 4 quart stockpot over medium heat.
Lightly spray with nonstick cooking spray.
Add carrots, onion and garlic, cook and stir for 2 minutes.
Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
Stir in rice and reduce heat.
Cover and simmer over low heat 15-20 minutes or until rice is tender.
Remove from heat and stir in parsley just before serving.
Debone boiled chicken.
Mix melted margarine and stuffing. Put 1/2 in bottom of buttered casserole dish.
Top with diced chicken.
Pour mixture of chicken soup, broth and sour cream over chicken.
Sprinkle rest of stuffing on top.
Spoon 7 to 8 tablespoons of broth over top.
Bake at 350\u00b0 for 30 to 40 minutes. Serve warm.
Heat oven to 350\u00b0.
Place chicken in lightly greased 13 x 9 x 2-inch baking dish.
Mix chicken soup, broth and tarragon; pour over chicken.
Arrange peas and carrots over top.
Mix flour and baking powder in a bowl; add buttermilk and butter.
Stir to form a thin dough; pour evenly over chicken mixture.
Bake uncovered about 1 hour until crust rises to top and browns lightly.
Makes 6 servings.
Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.
Combine chicken broth, celery, onion, carrot, a dash of Mrs. Dash, uncooked rice and salt to taste.
Cook slowly until rice
is done and vegetables are tender.
Add can of cream of chicken soup
and can of chicken or turkey.
Continue cooking for 30 minutes, adding water as necessary.
Serves 4.