Wash, cook chicken in kettle of water.
Take chicken out, cool and pick meat off bone.
Put meat in kettle and add salt and pepper.
Cover with water and add vegetables.
Simmer 10 minutes, fill kettle with water leaving enough room to add noodles and soup. Add soup base (2 Tbsp.).
Check taste, add tomato soup for color, then noodles (when soup is hot).
Cover and cook till noodles are tender 15 - 20 minutes.
edium-high heat.
Cook chicken 6 minutes on each side
Sprinkle the chicken parts with 3/4 tsp
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
To make the soup on the stovetop, combine chicken, onions, celery, carrots,
vernight.
Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced
enough to cover the 4 chicken breasts with a couple of
Cook together chicken, salt, peppercorns, water, onion, 3 carrots, and 3 celery stalks until chicken is tender.
Discard onion, peppercorns, carrots and celery.
Debone chicken and chill. Cut chicken into small pieces.
Stir broth to remove all fat. Cook 3 carrots and 3 stalks celery in water and drain.
Combine broth, chicken and vegetables.
Season with cream of chicken soup, stick of butter, rice or dumplings.
Add milk, salt and pepper. Put in quart jars and seal.
oat bottom of crock. Put chicken into bottom of slow cooker
6-quart pot, simmer chicken, celery, carrot, onion, peppercorns, cloves
Boil chicken breasts until done.
After cooking, remove skin and bone.
Cut chicken into 1/2-inch chunks.
Boil eggs; after boiling, dice eggs.
Dice onion.
Add these ingredients to cream of chicken soup (prepared with water as directed on soup can). When mixture comes to a boil it is ready to serve.
Cook chicken breast and onion together.
(Don't overcook.) Debone chicken.
Cut in bite-size pieces.
In a large soup pot, put in chicken, cream of chicken soup and chicken broth from cooked chicken.
Add chicken bouillon and noodles.
Grate off carrot finely into soup mixture.
Add broccoli.
Sprinkle with garlic and pepper.
Stir until mixed to desired consistency.
Add more broth, if needed.
Don't overcook.
Cook until noodles are done.
BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a
Cook chicken breasts on a grill until
Cook and debone chicken.
Return cut-up chicken to broth.
Add bouillon cubes, 1 to 2 cans of cream of chicken soup and 2 packages of dry soup mix.
Dice onions and add.
Cook in crock-pot.
Sprinkle chicken breasts with pepper, thyme and soy sauce. Spray casserole dish, cover and bake 30 minutes.
Add cream of chicken soup and water.
Bake uncovered 30 minutes longer.
Serve with rice.
Skim grease from broth and pull chicken from bone.
Cut green onions with tops and add to broth.
Cook slow.
Add cream of chicken soup.
Add cooked carrots and broccoli.
Add chicken and rest of seasonings.
Remove from heat.
Add half and half and heat later to eat.
Will thicken some second time heating.
5 to 10 minutes. Add chicken thighs; cook until no longer
Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.
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.