Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Dice the onion, celery and jalapeno. Mince the garlic. Heat the olive oil in a large pot over medium heat. Add the onion, celery, jalapeno and garlic and cook for about 5 minutes or until tender.
Add the chicken breast, broth, can of tomatoes, oregano and cumin to the pot. Bring the mixture to a boil, reduce heat to low, cover and simmer for 1 hour.
remove the chicken from the pot, shred with 2 forks and return to the pot. squeeze the lime juice into the soup.
Rinse the cilantro and roughly chop. add salt as desired. Stir and serve!
In a large saucepan, heat oil over medium low heat.
Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.
Add stock and bring to boil.
Stir chicken in and reduce heat to low.
Partially cover and simmer very gently for about 10 minutes.
In a small bowl, gently combine tomato, avocado, lime juice, hot sauce and cilantro; set aside.
Just before serving, stir in tomato/avocado mixture; serve immediately.
Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.
In a large pot or Dutch oven, cook chicken.
Remove chicken when done and chop up.
Take 4 cups of chicken broth (add water, if necessary to make 4 cups).
Add:
onion, garlic, chili powder, cumin, zucchini, carrots, celery, chicken and chicken noodle soup. Bring to a boil.
Reduce heat and simmer about 30 to 45 minutes.
Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.
Prepare chicken noodle soup with the water according to
Cover each side of chops with Gulden's mustard.
Dip chops in flour; brown in frypan.
Add chicken rice soup.
Cook on low heat until chops are tender.
Soup will thicken into gravy.
Serve with mashed potatoes.
In a big pot, over low heat, saute the garlic and cumin in hot oil for 1 minute (don't let the garlic brown).
Add in the tomato juice, fresh tomatoes, lime juice, and cilantro; stir to combine.
Let simmer for several minutes.
Add hot sauce, salt, and pepper to taste.
To serve, put broken up tortilla chips in shallow soup bowls; add soup and top with Monterey Jack cheese.
Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot; and season to taste with salt and white pepper.
Bring to a boil and simmer for 15 minutes.
Add shredded chicken, tomatoes, red onion and cilantro; bring to a boil and simmer for 5 minutes.
Adjust seasonings to taste.
Ladle very hot soup into warm soup bowls, drop in cheese cubes.
Garnish each serving with a few tortilla strips, avocado slices and a cilantro sprig.
Makes about one quart or 4 one cup servings.
Combine the chicken, chicken broth, water, onions, garlic, 1/
(this is used to thicken soup).
Heat diced onion in
strong simmer.
Add chicken, reduce heat to medium-low
In large saucepan, boil the chicken.
While chicken boils, mix together both soups in another saucepan.
Cut cheese into blocks and add to soups.
Simmer over medium heat just until soup boils and cheese is melted.
Take chicken out of stock and cut up; add cut-up chicken and soup mixture back to stock.
Bring to boil, stirring frequently.
Add dumplings last; cook about 5 minutes longer or until dumplings are done.
b>soup thickens. Simmer on low for 30 minutes.
Add the chicken
Wash chicken. Place chicken and chicken stock into a 6 or
Cook soup and cheese in a saucepan (very low heat) until all melted and blended.
Add butter to soup mixture after melted.
Add onion to broth and simmer while cheese and soup are melting.
Line bottom of casserole dish with layer of cut tortillas, next chicken, finally soup.
Repeat layers once more.
You can put tortillas on top for last layer and use grated cheese.
Cook in oven at 350\u00b0 for 30 minutes until bubbly.
Boil chicken until tender.
Remove skin and bones.
Cut into bite sized pieces.
Reserve 2 cups of cooking broth.
Saute onion in butter until just heated thoroughly.
Add to onion the chili peppers.
Then add and heat chicken broth and soups.
Stir until smooth and heated.
Into large bowl, tear tortillas into bites sized pieces; stir in chicken pieces, soup mixture and 1 cup Cheddar cheese.
Pour into baking dish and top with 1/2 cup Cheddar cheese and crushed nachos (if desired).
Bake at 350\u00b0 for 45 to 50 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.
ver the chicken breasts, then squeeze the juice of 1 lime over