Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
nd reserve for use in Noodle Soup; let them cool. Discard other
Prepare chicken noodle soup with the water according to
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.
*Lipton noodle soup mix with real chicken broth.
In medium saucepan, combine soup and water.
Bring to boil; simmer 2 minutes.
Quickly stir beaten egg into soup with a fork until it separates and shreds.
Makes 4 servings.
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.
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.
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).
In medium saucepan, combine all ingredients except egg; bring to a boil.
Reduce heat and simmer uncovered, stirring occasionally, 5 minutes or until noodles are tender.
With fork, gently stir in beaten egg until egg is cooked.
Makes about 4 (1-cup) servings.
Saute in butter 1 large onion, diced, until transparent.
Add: ground beef and cook until done. Season the meat with salt & pepper to taste.
Cook: the noodles, just until limp, not fully cooked.
Drain fat from meat mixture.
Drain water from noodles.
Put meat and noodle into a large roaster.
Add the tomato juice, cream style corn, chicken noodle soup and the sugar.
Bake in oven at 325 for about 1 hour. Watch it so it doesn't cook too much. Stir it from time to time while it is baking.
inegar.
To serve, divide noodle soup among 8 large serving bowls
In medium saucepan, bring the water to a boil.
Stir in the soup mix and boil for 5 minutes. With fork, quickly stir in the egg.
If you want your soup thick, mix well 1 tablespoon cornstarch in 1/4 cup cold water and put in the soup, stirring well.
Drain noodle soup, reserving broth.
Preheat oven to 350\u00b0. Dip chicken in reserved soup broth, then coat with bread crumbs. Set aside.
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!
Melt oleo in saucepan.
Add flour and chicken noodle soup. Add enough milk to make medium white sauce.
Cook over medium heat until bubbly.
Add Velveeta; heat until melted.
Pour over cooked noodles in a 9 x 13-inch casserole dish.
Stir.
Put chicken on top.
Heat in a 350\u00b0 oven until hot.
or the duck noodle soup.
For the duck soup:
Add the
Prepare Ramen noodles as directed except before adding noodles, break an egg into boiling water.
Cook, stirring for 1 minute.
Add noodles.
When noodles are done, add both slices American cheese.
When melted, add flavor packet (good with any flavor).
Add soy sauce to taste.
Very good.
Heat chicken broth in a sauce pan.
Add green onion, lemon grass, garlic, ginger and fish sauce. Cook 3 minutes on high.
Rinse noodles very well under running water, and then add to broth mixture. Cook for 1 minute.
Turn off heat and slowly stir in beaten egg. Egg will turn into cooked threads. (think egg drop soup).
Let stand for a couple minutes, soup will be very hot. Enjoy!