ll large soup pot with cold water.
Add cleaned chicken pieces,
mix the cream of mushroom soup with 1 1/4 cups
Place the chicken into a large pot with
For the chicken stock:
In a large
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
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
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.
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.