Boil chicken until tender and cooked through.
Steam green beans.
Place green beans & chicken in food processor or blender. Blend to a consistency you're comfortable with (my cat refused to eat anything that wasn't cut up for him, so I always went with pureed).
Add enough chicken broth to make a soup.
Serve.
Note: Can be stored in airtight container in refrigerator up to a week. May need to be warmed in microwave before serving leftovers.
For the chicken stock:
In
Boil chicken breasts. Take meat off the bones.
Mix with broth. Add chicken soup. Cook cornbread recipe for cornbread. Add 1 egg, cornmeal and buttermilk; mix together. Cook at 350\u00b0 until done.
Mix with 2 pieces of toasted bread, 4 eggs, poultry seasoning, sage, onion, salt and pepper to taste.
Cook on high for 30 minutes, then cook in crock-pot on low for 4 to 5 hours.
(If you like lots of sauce, you can double the cream of chicken with sour cream mixture.)
Debone chicken, discard skin.
Add mixed vegetables to chicken broth and simmer about 30 minutes; add cream of chicken soup, stir until well mixed.
Pour into a 9 x 14-inch baking dish over boned chicken.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
To make the soup on the stovetop, combine chicken, onions, celery, carrots,
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a
vernight.
Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced
gredients into a very large soup pot.
Fill pot
oat bottom of crock. Put chicken into bottom of slow cooker
arge pot over medium heat for 1 minute. Add carrots, celery
Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.
Cook chicken breasts on a grill until
ater to a boil. Cook chicken breasts in boiling water until
Combine chicken, soup, and sour cream.
Spread
Boil chicken for 1 hour.
Cut into bite-sized pieces.
Mix in all ingredients
in the same water that you boiled the chicken in. For dumplings, add more water.
Heat until hot and dumplings have cooked, about 20 to 25 minutes over medium heat (covered).
Boil chicken breast in water for 10-20 minutes or until juices run clear and chicken is done. Dice chicken and set aside.
Mix cream of chicken soup with 1/2 can water and 1/2 can milk and heat through, about 5 minutes on medium heat.
Add taco seasoning, cumin, and cilantro, stir.
Add onion and celery, cook on low about 5 minutes.
Add black beans, sweet corn, and chicken.
Cook on low for 10-20 minutes, stirring occasionally.
Serve topped with grated cheese and with tortilla chips for dipping. Enjoy!