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.
To make the soup on the stovetop, combine chicken, onions, celery, carrots, dill
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.
BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a
vernight.
Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced
About 2 1/2 hours before serving, preheat oven to 375\u00b0. Remove giblets and neck from inside chicken.
Rinse chicken with water and drain well.
Sprinkle chicken with paprika.
Pull neck skin under back; lift wings and fold under back to secure neck skin.
Tie legs and tail together.
Place chicken in 6 or 7-quart Dutch oven or roasting pan.
Pour on undiluted chicken soup. Cover and bake for 45 minutes.
Bake chicken in oven according to directions on Shake 'n Bake package.
Remove chicken from bones in small pieces.
Cook broccoli in boiling water until color changes.
Drain and rinse with cold water.
Line bottom of baking pan with layers of broccoli, chicken, cream of chicken soup (straight from can) and bread crumbs.
Bake at 425\u00b0 for 20 minutes.
6-quart pot, simmer chicken, celery, carrot, onion, peppercorns, cloves
enough to cover the 4 chicken breasts with a couple of
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.
5 to 10 minutes. Add chicken thighs; cook until no longer
Cook chicken and tear up in small pieces. In casserole dish, place chicken. In saucepan, mix chicken soup, broth from boiling chicken, sour cream and vegetables. Pour mixture over chicken; mix well. Mix the Bisquick with the milk and egg. Pour over chicken and bake at 350\u00b0 for about 30 minutes.
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.
Boil chicken breasts; to water, add onion, garlic and celery. When done, debone and tear into small pieces.
Set aside 1/2 soup can of the water you boiled chicken in.
Boil noodles until done and drain off water.
Combine the chicken pieces, noodles, cream of chicken soup, water from boiled chicken, Parmesan cheese, mushrooms and lemon juice.
Mix well in 13 x 9-inch pan. Sprinkle with paprika; dot with butter.
Bake, covered, 40 minutes and 15 to 10 minutes uncovered at 350\u00b0.
Put cut up carrots and celery in bottom of crock-pot.
Add chicken, water and seasonings.
Cook on low for 8 to 10 hours (overnight).
Remove chicken and bones from broth.
Turn crock-pot to high and add 1 can cream of chicken soup and noodles.
Add deboned chicken.
Cook until noodles are tender.
Add 1 cup of milk at the last before serving.
In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
Drain fat from pan.
Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
Bring to boiling.
Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Add cheese; cook and stir until cheese melts.
Garnish each serving with additional cilantro or parsley, if desired.
Bring chicken broth to a boil.
Add egg noodles and boil til they are done.
Add chicken and cream of chicken soup.
Heat through.
Remove from heat.
Garnish with sour cream and parsley. (I always use sour cream, but not the parsley).
Cook the chicken wings in water with the chopped onion and celery salt until done.
Remove chicken from pot.
Bone and skin wings and put meat back in pot.
Add rice, oregano and cream of chicken soup.
Mix well and heat until rice is done.
Cook chicken and cool.
Separate chicken and stock.
Put in refrigerator overnight.
Remove skin and fat from broth.
Add drained Veg-All, cream of chicken soup, lemon-pepper and Mrs. Dash.