In 20 quart
canner,
boil
stewing chicken with canner 1/2 full of water.
When
done,
save
water.
Pick
meat
off bones, then put meat
back
in canner with water.
Add College Inn chicken broth and fill
up rest of canner with water.
Add celery and carrots and boil for 10 to 15 minutes.
Add rest of ingredients including noodles;
no need to boil again.
Put in canning jars.
Pressure can
quarts
for
15 minutes and pints for 10 minutes.
Makes approximately 18 quarts.
Prepare soup:.
Place chicken in a large stock pot
br>In large pan bring broth to a boil. Add soy
Melt butter.
Pour in baking dish or pan (9 x 13 x 2-inch). Put chicken, skin side down, with seasonings.
Bake, uncovered, at 400\u00b0 for 25 minutes.
Remove chicken, put rice, onion and green pepper into pan over drippings.
Replace chicken, skin side up, pour chicken broth over chicken, rice, etc.
Bake, uncovered, for 45 minutes at 400\u00b0 or until rice has soaked up broth and chicken is tender.
Cook chicken thoroughly and bone.
Add the chicken broth and equal part water.
Dissolve the chicken bouillon cubes in hot water and add to broth.
Cut carrots, potatoes and celery; add to soup.
Simmer.
Add 2 to 3 cups of water, then add 1/2 pound pasta.
Boil until noodles are done.
Enjoy!
Cook chicken cutlets in chicken broth for about 20 to 30 minutes or less.
Put them in a butter coated casserole dish.
Put Stove Top stuffing on top of chicken.
Mix cream of chicken soup with milk and pour over stuffing.
Sprinkle with cheese.
Bake until bubbly at 350\u00b0, about 40 minutes.
Cook noodles according to package directions.
Dice chicken. Cook broccoli and peas (separately until tender).
Combine chicken and noodles, then add vegetables.
Add chicken broth. Simmer a few minutes and serve.
Heat broth.
Add chicken pieces.
Add spinach.
When broth begins to boil again, add tortellini.
Cook until al dente.
Salt and pepper to taste.
If it becomes too thick, add water or additional chicken broth.
When served with fresh Italian bread and fresh fruit cup, this soup makes a quick, nutritious winter meal.
n each side.
*Add chicken broth to barely simmer (about 1
Spray pan with Pam.
Cook chicken until white on both sides. Add salt, pepper and poultry seasonings to taste.
Slowly pour in chicken broth.
Cover and cook on simmer for 30 minutes.
Add gravy.
Simmer 1 to 2 hours.
Make rice and biscuits.
Place biscuits on plate.
Pour rice, chunks of chicken and gravy over top of biscuits.
Dip chicken breast in egg and bread crumbs.
Brown in oil. Remove and place in casserole dish.
Saute tomato, onion, garlic and peppers in 2 tablespoons olive oil (5 minutes until tender). Place on top of chicken breasts.
Pour on raw rice and cover all with chicken broth.
Cover and bake at 350\u00b0 for 45 minutes until liquid is absorbed and rice is tender.
Serve with stemmed broccoli or top with peas.
Serves 3 to 4.
Debone chicken and cut into small/medium pieces.
Soak in beaten egg for 8 hours.
Roll chicken in bread crumbs.
Brown in oleo in skillet.
Place in casserole dish and cover with shredded cheese and mushrooms.
Add chicken broth.
Bake at 350\u00b0 for 45 minutes, covered.
In a big pot, brown onion, garlic and chicken in olive oil. When translucent, add chicken broth and tomato sauce. Next, add salt, pepper, paprika, a splash of red hot pepper and parsley flakes. Let simmer for 2 hours (don't lose juice). Shred the chicken. Add 2 cups uncooked rice. Let simmer another 1/2 hour or until rice is cooked.
1. Split chicken in half.
Put 8 cups of water and chicken broth in a 5-quart pot.
Add chicken and onion.
Bring to a boil, reduce heat and cook for 1 1/2 hours.
Over medium heat, heat chicken broth, chicken, noodles, carrots, onion, celery, dill weed and pepper.
Bring to boil; reduce heat, simmer about 20 minutes or until chicken and noodles are cooked.
In large saucepan, over medium-high heat, heat chicken broth, chicken, corn, tomatoes, okra, rice and pepper to a boil.
Reduce heat.
Simmer, uncovered, 20 minutes or until rice is cooked.
Empty cans of chicken broth in pot.
Add cubed
early smooth, add in warmed chicken broth and cream and pulse for
Place whole chicken in large saucepan.
Cover 3/4 way up the chicken with tap water.
Add onion, celery and seasonings. Simmer about 1 hour until chicken is tender when fork is inserted. Remove chicken from broth and allow to cool before deboning.
Test broth for flavor.
If not enough seasoning, add more to taste.
Combine all ingredients and bring to a boil. Simmer for 2 to 3 hours. Take chicken out of broth; shred meat (discarding skin and bones) and place meat back in broth.