Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
Wash noodles in cold water and add to the chicken stock.
Cook until soft, then add the chicken and corn.
Season with salt and pepper.
Add the parsley and egg.
Serve hot with an inch square of French bread on each cup.
Chicken and corn soup is of German descent.
In medium saucepan, bring broth, tomatoes, and chillies to a boil.
Stir in corn and reduce heat, simmer 2 minutes.
Add chicken and simmer 1 minute untill heated through.
Salt and pepper to taste.
Spoon in to serving bowls, sprinkle tortilla chips over top.
rning occasionally, until evenly browned and slightly crisp, about 10 minutes
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.
Simmer chicken in pan until completely cooked.
Pour in can of chicken and rice soup.
Fill empty can with rice and pour in. Add water.
Let cook until rice is soft and fluffy.
Then serve.
Place water, garlic, bay leaves and chicken into a large pot.
Rinse chicken and pat dry. Slice crosswise into
ver high heat.
Add chicken and water chestnuts.
Stir until
Place crumbled bouillon cubes, potatoes, chicken and 4 cups water in a medium saucepan on high heat. Bring to a boil. Reduce heat to medium-low; simmer for 10 mins or until potato is tender and chicken is cooked through. Remove most of the chicken to a bowl.
Stir creamed corn into the saucepan. Remove from heat. Blend soup with an immersion blender until smooth. Return pan to medium heat. Return chicken to pan; cook and stir until heated through. Stir in spinach and onion.
at; cook and stir carrot, celery, onion, and garlic into
Rinse and dry chicken.
Combine salt, cayenne and flour.
Dust chicken with
Bring broth OR water and bouillon to a boil in
>chicken breasts into chunks.
Sprinkle chicken with a bit of salt and
Bring ginger, coconut milk, crushed bouillon cubes and 1 cup water to a simmer. Add potatoes and cook for 5 mins, or until almost tender. Add chicken and corn. Cook, covered, for 5 mins, or until chicken is cooked through. Add cornstarch slurry and cook, stirring, until mixture boils and thickens slightly. Remove from heat and add lemon juice.
Serve topped with cilantro and chili.
until softened. Add the shredded chicken and set aside. Using a paper
Heat chicken and celery soup with milk and water, DO NOT BOIL.
Add chicken, heat in soup, taste and add extra milk if needed.
Sprinkle with parsley and serve with croutons.
loves. Combine the onion, broths, chicken and potato in a Dutch oven
Mix chicken, broth, water, onion, and all seasonings in a 5 quart soup pot. Simmer for 1 hour. Add potatoes and corn (I use a pint of frozen corn and 6 - 10 potatoes, depending on their size). Simmer for another hour and then add rice. I usually simmer this soup all day so the flavors mingle together well.
Heat a large stock pot and add sesame oil.
Add chilli, ginger and shallots.
Cook, stirring for 1-2 minutes.
Add stock and creamed corn then bring to boil.
Lower the heat, then mix cornflour and 4 tablespoons of water and add to soup along with coriander. Stir until soup thickens.
Simmer for 1 minute.
While simmering beat the egg whites and water with a fork, and add to soup in thin stream, stirring constantly.
Add chicken and ham, gently reheat and season to taste.
Simmer for 5 minutes, stirring occasionally, serve.