Cut up chicken , rinse and remove skin.
Place chicken and all other ingredients into soup pot.
Bring to boil then lower heat and simmer, partially covered, fo at least 3 hours ( the more the better-you cant overcook this).
Serve with chicken ( cut it up) then place pieces back into the bowls) , cooked fine egg noodles and/or matzoh balls.
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.
Finely chop the chicken and place in a small saucepan with the butter. Cook over a medium heat until the chicken is tender- approx 5 minutes.
Using a cup- Combine the remaining ingredients in a cup and stir to dissolve the starch. Be sure that the bouillion cube is totally smashed. Add to the pot.
While stirring, bring the pot to the boil and allow the mixture to thicken.
Can be used in any recipe calling for condensed chicken soup.
ide of each piece of chicken, going to within 1/2
Preheat oven to 390 degrees F (199 degrees C).
Mix condensed chicken soup, mayonnaise, cream, onion, lemon juice, curry powder, salt, and pepper together in a large bowl. Add chopped chicken; stir to combine.
Divide chicken mixture equally in the center of each crepe. Fold sides and roll crepes. Place rolled crepes, seam-side down, in a baking dish. Sprinkle crepes with Cheddar cheese and drizzle with 1/3 cup cream.
Bake in preheated oven until crepes are heated through and Cheddar cheese is golden and bubbling, 25 to 30 minutes.
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
ottom.
Mix chopped cooked chicken with condensed chicken soup in a mixing bowl
In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
Stir in rice, chicken, lemon juice and rind.
Bring mixture to a boil.
Reduce heat.
Cover; simmer 15 to 20 minutes or until rice is tender.
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.
Cut chicken into chunks; flour and fry in lard in iron skillet until done, adding salt and pepper while frying. Remove pieces; drain grease, leaving cracklings. Add can of condensed chicken soup and a little water to thin and simmer chicken for 15 minutes. (May also be cooked in metal skillet.) Serve with mashed potatoes.
Season the chicken and set aside.
Heat the oil and fry the onions and garlic for about 4 minutes until translucent.
Add the chicken and stir fry until cooked through.
Add the chicken soup, plus 1/2 can of water, the Worcestershire sauce and mix thoroughly.
Add the sweet corn kernels and seasoning, mix, bring to the boil and simmer on a low heat for about 5 minutes.
Serve with white rice.
Saute zucchini and onion in 4 tablespoons margarine until tender.
Combine zucchini and onion with sour cream, cream of chicken soup, shredded carrots and 1 1/2 cups bread crumbs in 1 1/2-quart greased casserole.
Sprinkle with remaining crumbs tossed with 2 tablespoons margarine.
Bake for 30 minutes at 350\u00b0.
Blend flour and milk; add to chicken soup.
Heat slowly to boiling and cook until thickened.
Strain and serve.
Makes 2 1/3 cups.
To make the soup on the stovetop, combine chicken, onions, celery, carrots,
vernight.
Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced
enough to cover the 4 chicken breasts with a couple of
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
6-quart pot, simmer chicken, celery, carrot, onion, peppercorns, cloves
Boil chicken breasts until done.
After cooking, remove skin and bone.
Cut chicken into 1/2-inch chunks.
Boil eggs; after boiling, dice eggs.
Dice onion.
Add these ingredients to cream of chicken soup (prepared with water as directed on soup can). When mixture comes to a boil it is ready to serve.