asserole pan.
Dump tortilla chips into the soup, mix well.
Wash chicken. Place chicken and chicken stock into a 6 or
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
ll eight cans of soup.
Add chicken broth, tomatoes, salsa, chilies
1.\tMake Bear Creek soup mix as directed.
2.\tAdd onion and red pepper.
3.\tStrain corn, tomatoes, and green chiles; add to soup.
4.\tStrain cans of chicken and put in separate bowl. Stir chicken to break up chunks. Add to soup.
5.\tAdd heavy cream.
6.\tHeat until warm. Do not boil, as cream will curdle.
7.\tServe and enjoy!
Combine, stir, and heat till bubbly.
Serve immediately, crumble tortilla chips into bowl to your liking!
Add heat with hot sauce or tone down with sour cream if you'd like.
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and through tomato rice soup; bring to a boil. Reduce heat, and simmer 1 hour.
Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving, if desired.
Combine undrained tomatoes and chicken broth in large sauce pan.Boil; add diced cooked chicken.
Reduce heat; cook 7 minutes.
Add in prepared beans and rice; heat through. Spoon into bowls.
Top with cheese and tortilla chips.
Saute chopped onion and celery in olive oil until soft. You may add other vegetables if you would like. Remove chicken from the bone and shred. Add salsa to vegetables. Bring to a boil. Reduce heat and simmer about 20 minutes.
In large pot, combine all ingredients except toppings.
Bring to a boil; reduce heat.
Simmer 15 minutes.
If desired, serve with toppings such as sour cream, shredded cheese and/or tortilla chips.
(this is used to thicken soup).
Heat diced onion in
Combine all ingredients into crockpot and cook on low for 8-10 hours.
Right before serving, top with crushed tortilla chips.
Other toppings can include things like sour cream, shredded cheese, etc.
Heat a large pot over medium heat; grease with cooking spray. Add chicken; cook and stir until browned, about 10 minutes. Stir in broth and cumin. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 20 minutes.
Stir salsa, lime juice, and cilantro into the pot; simmer until heated through, 5 to 10 minutes more.
inutes.
Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat
b>tortilla chips.
Close with lid.
Tape a can of chicken
Add soup, mix together until smooth.
Add chicken stock, red
In a large soup kettle or dutch oven bring water and bouillon to a boil.
Add noodles and cook until done, about 8 minutes.
Do Not Drain!
Add 2 cans of cream of chicken soup and stir until smooth.
Add shredded chicken to soup and noodles and let simmer about 15 minutes.
Stir in sour cream shortly before serving.
Add salt & pepper to taste.
Break bread into bite-sized pieces.
Spread evenly over bottom of 8 x 8-inch baking dish.
Pour melted margarine over bread.
Mix together cream of mushroom soup, chicken noodle soup, egg and chicken.
Spread mixture over the bread in dish.
Top with bread crumbs.
Bake at 350\u00b0 for 1 hour.
In 9 x 13-inch baking pan, put rice and water.
Place chicken pieces on top.
Spoon celery soup and chicken rice soup onto chicken.
Sprinkle with soup mix.
Cover with foil.
Bake 90 minutes at 350\u00b0.
Boil chicken, remove cooked chicken and strain broth through a colander.
Cover broth and keep in refrigerator until cold and fat congeals on top.
Pick the chicken off bones, skin and fat, etc., and leave in refrigerator overnight with broth so fat can easily be removed.
Cut up chicken meat and add to broth.
Add can of chicken noodle soup, can of mixed vegetables and ginger.
If you need a larger amount, add extra can of broth or vegetables and for creamy look, add chicken gravy or cream of chicken soup.