Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
In large saucepot, combine water, chicken broth, soup, chicken, onions, carrots, garlic, basil and oregano.
Bring to a boil; add tortellini.
Simmer, uncovered, for 25 to 30 minutes. Add broccoli.
Simmer an additional 5 to 10 minutes or until broccoli is tender.
Serve with cheese.
Makes 30 (1 1/2 cup servings).
In large pot, combine water, chicken broth, soup, chicken, carrots, onion, vermouth, garlic, basil and oregano.
Bring to a boil; add tortellini.
Simmer, uncovered, for 20 minutes.
Add broccoli.
Simmer an additional 5 to 10 minutes or until broccoli is tender.
Serve with cheese.
Makes 10 (1 1/2 cup) servings.
In large stockpot (12-quart capacity) combine water, chicken broth, soup, chicken, onions, carrots, vermouth, garlic, basil and oregano.
Bring to a boil; add tortellini.
Simmer uncovered for 30 minutes, stirring occasionally.
Add broccoli; simmer an additional 5 to 10 minutes or until broccoli is crisp-tender. Serve with Parmesan cheese.
Makes 30 (1 1/2 cup) servings.
In large pot, combine water, chicken broth, soup, chicken, onion, carrots, vermouth, garlic, basil and oregano.
Bring to a boil and add tortellini.
Simmer, uncovered, for 30 minutes.
Add broccoli and simmer for an additional 5 to 10 minutes or until broccoli is tender.
Serve with cheese.
Serves 10.
Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.
Prepare chicken noodle soup with the water according to
Cover each side of chops with Gulden's mustard.
Dip chops in flour; brown in frypan.
Add chicken rice soup.
Cook on low heat until chops are tender.
Soup will thicken into gravy.
Serve with mashed potatoes.
ups for later. Add cooked chicken, tortellini, garlic powder and salt. Bring
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.
Chicken Tortellini Bake:
Preheat oven to
Combine chicken broth, vinegar, soy sauce and ginger in saucepan.
Bring to a simmer.
Add tortellini and bok choy stems; simmer 15 minutes, removing tortellini after it tests done.
Add bok choy leaves, chicken and onions.
Cook just until bok choy leaves wilt.
Return tortellini to soup.
In large saucepan, combine water, broth, soup, chicken, onion, garlic, basil and oregano.
Bring to a boil; simmer uncovered 30 minutes.
Add tortellini and vegetables.
Simmer 10 minutes. Serve with cheese.
In a large pot combine reserved chicken broth, canned chicken broth and garlic.
Add carrots and onions to pot and cook until tender.
Add chicken and cream of chicken soups;stir well.
Stir in broccoli,tortellini, and pepper.
Simmer 15 min, or until broccoli is light colored and tortellini is tender.
In a large kettle or Dutch oven combine chicken broth, seasoning packet from vegetables, tortellini and hot pepper sauce. Bring to boiling.
Add vegetables.
Return to boiling; reduce heat.
Simmer, covered, for 5 minutes.
Add chicken and cook 5 to 7 minutes more or until tortellini is al dente (tender but still slightly firm) and vegetables tender.
Cook this simple, stir-together soup in less than 15 minutes.
Melt butter in a 5-quart pot over medium heat; cook and stir onion and garlic in melted butter until onion is translucent, about 5 minutes. Stir chicken broth and Alfredo sauce into onion mixture; cook until heated through, about 5 minutes. Stir in sour cream and cooked chicken; simmer for 15 minutes.
Mix cheese tortellini and spinach into chicken mixture, cover pot, and simmer for 20 minutes. Season with salt and pepper.
Divide soup into bowls and sprinkle with Parmesan cheese.
Simmer chicken in water, salt, pepper, celery and onion for 1 hour.
Remove chicken, cool and strain broth.
In large pan, combine broth, condensed chicken broth, cream of chicken soup, chopped onion, carrots, vermouth or water, garlic, basil and oregano.
Bring to boil.
Add cubed chicken and tortellini. Simmer, uncovered, for 30 minutes.
Add broccoli.
Simmer an additional 20 minutes.
Serve with grated Parmesan cheese.
In large saucepot combine water, chicken broth, chicken, cream of chicken soup, onion, garlic, basil and oregano.
Cover and bring to a boil.
Reduce heat to low; add vegetables and tortellini.
Cover and simmer 20 minutes.
Garnish with cheese and diced tomatoes.
In 3 qt saucepan, melt butter.
Add carrots; saute 2-3 minutes
Add chicken and cook 5 mins until chicken is done.
Add celery and onions; cook 4-5 minutes
Dissolve bouillon cubes in water; add to soup with remaining ingredients except tortellini.
Simmer until all vegetables are tender.
Salt and pepper; add tortellini.
Heat through and serve.