nd reserve for use in Noodle Soup; let them cool. Discard other
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Melt margarine.
Beat egg and combine with margarine, bread crumbs and marrow (if desired).
Mix well.
Shape mixture into 1/2-inch balls.
Prepare your favorite noodle soup.
Ten minutes before noodles are tender, add dumplings and continue cooking at medium heat.
Dumplings will increase in size slightly.
Prepare chicken noodle soup with the water according to
In large saucepan, combine water, tomato sauce and vegetables. Bring to a boil, then simmer, stirring occasionally, 10 minutes. Stir in Lipton noodle soup mix and chicken.
Bring to a boil, then simmer, stirring occasionally, 5 minutes or until vegetables are tender.
Bring water to a boil in large saucepan. Break up chicken-flavor Ramen noodle soup mix (reserve seasoning packets). Add noodles to water with all remaining ingredients except shrimp. Cook 5 minutes or until noodles are tender, stirring occasionally. Stir in shrimp and seasoning packets. Cook an additional 2 or 3 minutes or until shrimp are thoroughly heated.
Heat Olive Oil in large fry pan over medium heat.
Season Pork Loin chops with Salt, Pepper and Nutmeg.
Brown chops in fry pan.
Lower heat to low and add chicken noodle soup.
Add water to empty soup can to rinse and add to fry pan.
Cover and let simmer for 25-30 minutes or until tender.
Remove pork chops from pan and increase heat to medium.
Let soup reduce until gravy thickness (about 5 minutes).
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 large saucepan, combine broth, water and vegetable flakes; bring to a boil.
Add frozen peas.
Partially break up noodles from soup; stir in boiling broth.
Reduce heat to medium; cook uncovered for 3 to 4 minutes or until peas are crisp-tender.
Stir in seasoning from packet in soup, shrimp and onion.
Cook 3 to 4 minutes or until thoroughly heated.
Garnish with chopped green onions.
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.
Throw all ingredients EXCEPT noodles in a pot to simmer until vegetables are tender or put in crockpot and let it cook on low all day. Cook noodles separately (so they don't absorb the veg. broth) and add last when vegetables are done cooking.
You can add any other vegetables your family likes (most people would probably like onions, but I'm out numbered 3-1 on the onions in my house) This recipe is so easy and very tasty!
Cook broccoli in chicken broth.
When done, add dry chicken soup mix.
Cut cheese into chunks and add.
Let cook on low heat until cheese melts.
Add the half and half to soup.
Mix noodle soup, cream of mushroom soup, tuna and evaporated milk. Add Chinese noodles. Put in pan. Sprinkle chips over top. Bake at 350 degrees until it bubbles, about 20 minutes.
Bring the water to a boil in a 6 to 8-quart saucepan.
Add the next 8 ingredients.
Mix well; continue cooking over medium heat. Add meat from the chicken (meat should be boned, skinned and veined).
Soup is better if the beginning 6 cups water is broth from stewing the chicken.
Extra can of soup may be added to stretch recipe.
Cook for approximately 30 minutes, until noodles and vegetables are done.
Makes approximately 10 to 12 servings.
In large cooking pot, prepare mixed vegetables.
When tender, drain and set aside the cooking
water from vegetables.
To vegetables add noodle soup, tomato soup and beef bouillon dissolved in vegetable water.
Add meatballs as they brown.
After browning meatballs, pour off fat.
Add 1/2 to 1 cup water to pan and scrape meat pieces. Add to soup.
More vegetable water can be added, depending on how thick you like it.
Freeze leftovers.
Boil a few potatoes and set aside.
Also, have ready a can of celery soup and can of chicken noodle soup or cream of chicken. Cut broccoli in small pieces; cook in boiling, salted water until well done.
Drain water from broccoli and add other ingredients. If this isn't thick enough, thicken accordingly.
Just before serving, add about 5 slices of American cheese and melt.
Does well in crock-pot after ingredients are mixed.
Boil chicken noodle soup with 2 cups water, kamaboko and mushrooms for 3 minutes.
Reduce heat to medium and add cabbage until cooked.
Add salt and pepper to taste.
Sprinkle green onion for garnish.
Boil chicken (you may not want to add salt to your water because the soup mix is plenty salty; add pepper, if desired). When chicken is done, remove from broth and debone.
Meanwhile, cook the soup mix and vegetables in the chicken broth about 10 minutes.
Add the chicken.
Serve with crackers or cornbread.
Wash pork chops and dry with paper towel.
Baste both sides with mustard.
Place in skillet with bottom covered with vegetable oil.
Cook on medium temperature until brown.
Drain oil.
Add chicken noodle soup and water.
Stir and cover.
Reduce to low and simmer 30 minutes.
Serve over mashed potatoes or rice.
Drain noodle soup, reserving broth.
Preheat oven to 350\u00b0. Dip chicken in reserved soup broth, then coat with bread crumbs. Set aside.