mix the cream of mushroom soup with 1 1/4 cups
f Chicken Soup (or any cream soup you like, but Cream of Chicken gives
Melt and pour 1 stick margarine in bottom of 9 x 13-inch baking dish.
Place all chicken on top of butter.
Spread
cream of chicken soup, then spread cream of celery soup.
Pour milk over mixture. Pour broth over mixture.
Put stuffing mix on top. Melt remaining stick of margarine and pour over top.
Bake at 350\u00b0 for 30 to 45 minutes.
Mix together cream of chicken soup, cream of celery soup, water and Veg-All.
Pour into 9 x 13-inch casserole dish.
For the chicken stock:
In a large
Saute the margarine and the onion in a Dutch oven or other pot.
Add water according to the amount of soup you want.
Add bay leaves, carrots, potatoes, and celery to your liking. Can add a generous amount of broccoli.
Add cauliflower, sugar, chicken soup base, Worcestershire sauce, salt, and pepper. (Broccoli and cauliflower may be added after the other vegetables are a little tender.)
Simmer soup until vegetables are done.
Add milk mixed with a tablespoon of flour into soup.
Bring to boil. Enjoy!
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.
Cook chicken in boiling water with salt and pepper to taste for 45 minutes; drain. When cool, slice or cut chicken and place in the bottom of a 2-quart casserole dish. Saute mushrooms in saucepan with margarine and a little pepper. Place mushrooms over chicken in dish. Pour 1 can undiluted chicken soup over mushrooms. Sprinkle grated cheese over top. Bake at 350\u00b0 until cheese is bubbly. Serves 8.
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.
Choose as many chicken breasts as you want.
Put 1 slice of Swiss cheese on each breast.
Pour cream of chicken soup over cheese.
Sprinkle heavily with Pepperidge Farm dressing.
Dot with butter.
Bake at 350\u00b0 for 1 1/4 hours.
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.
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.
BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a