Heat a 4 quart stockpot over medium heat.
Lightly spray with nonstick cooking spray.
Add carrots, onion and garlic, cook and stir for 2 minutes.
Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
Stir in rice and reduce heat.
Cover and simmer over low heat 15-20 minutes or until rice is tender.
Remove from heat and stir in parsley just before serving.
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.
Bring chicken broth to a boil.
Add egg noodles and boil til they are done.
Add chicken and cream of chicken soup.
Heat through.
Remove from heat.
Garnish with sour cream and parsley. (I always use sour cream, but not the parsley).
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
Cook chicken breasts on grill (I use my George Forman Grill -- 9 minutes on it). If you don't have a grill, cook them in a frying pan.
In a separate pan, combine the cream of chicken soup, water, lemon juice and pepper, simmer on low.
Add cooked chicken breats to sauce and simmer for 5 minutes.
Serve with rice.
ot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and
Chop veggies. Heat olive oil in heavy stock pot.
Saute onions, celery, and carrots on medium-high heat for 8 minutes or until tender. Juice and zest lemon while veggies are cooking.
Add chicken stock and lemon zest, bring to a boil, and cook 3 minutes.
Add orzo or rozamarina, return to a boil, and cook 4 minutes.
Turn off heat and stir in lemon juice, cooked chicken, and cream of chicken soup until well mixed.
Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.
BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a
nough to cover the 4 chicken breasts with a couple of
Bake biscuits as directed.
Mix chicken, soup, vegetables, milk and seasonings in a microwave dish.
Microwave for 7 to 10 minutes.
Serve creamed chicken over the hot biscuits. Add a salad and you have a quick and easy supper!
For the chicken stock:
In a large
Spray 9 x 13-inch baking dish with nonstick spray.
Place boneless chicken in baking dish.
Spread cream of chicken soup over chicken.
Spread prepared Stove Top stuffing over soup. Bake for 35 to 45 minutes at 375\u00b0.
5 to 10 minutes. Add chicken thighs; cook until no longer
lack pepper and salt. Arrange chicken breast halves evenly atop the
Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste.
Spread a layer of tortilla chips in the bottom of a 9x13 inch baking dish. Spread the mixture over the chips and top with the remaining chips.
Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.
Spread rice in greased 9 x 13-inch baking dish.
Rinse chicken and pat dry.
Arrange over rice.
Combine onion soup mix, chicken soup, water and butter in bowl; mix well.
Pour over chicken. Bake, covered, at 350\u00b0 for 1 1/2 to 2 hours or until tender. Serves 4 to 6.
Place the water, onion, potatoes, frozen vegetables and bouillon in a large pot. Bring to a boil, reduce heat to medium and cook 10 minutes, or until potatoes are tender.
Mix cream of mushroom soup, cream of chicken soup and cream of celery soup into the pot. Stir in the processed cheese until melted. Continue cooking 45 minutes, or to desired consistency.