essure and cook at pressure for 24 minutes. Let pressure release
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
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.
Cook beef and onion in 4 qt. dutch oven, stirring frequently until beef is brown.
Drain off fat.
Add next 5 ingredients and heat to boiling stirring constantly.
Reduce heat, cover and simmer for 10 minutes.
Add noodles, mushrooms and wine.
Cover and cook 10 minutes longer.
Stir in parsley.
Makes 8 servings.
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.
Boil the beef in 3 cups of water
Cut beef chuck into 3/4 in
In soup pan, combine cooked beef, onion, garlic, ginger and water and bring to a boil.
Stir in bok choy. Simmer over medium heat 3 minutes.
Break noodles in half and stir into soup. Simmer 3-5 minutes or until noodles are done.
Stir in seasoning packets, oil and soy sauce.
uice, fish sauce and sugar for 2 hours.
Heat an
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).
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.
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.
Cook ground beef; drain grease.
Mix ground beef with the onions, chicken noodle soup and cream of chicken.
Cook for 20 minutes.
eppercorn powder on low heat for 30 second so it becomes
Boil meat with bay leaf, onions and salt until meat is tender. Remove meat, strain broth.
Add water to make 1 gallon of broth. Add beef bouillon if needed for extra flavor.
Bring to boil; add noodles.
Cook approximately 10 minutes.
Cube meat, add to soup and bring back to boil.
May add a drop of Kitchen Bouquet for color.
Serves 8 to 10.
he seasonings loosely in cheesecloth for easier removal). Bring to a
In a large saucepan, cook beef over medium heat until no longer pink.
Drain.
Stir in V8 juice, soup mix, contents of ramen seasoning packet and mixed vegetables.
Bring to a boil.
Reduce heat; simmer, uncovered, for 6 minutes or until vegetables are tender.
Return to a boil.
Stir in ramen noodles.
Cook for 3 minutes or until ramen is tender.
To freeze: Place in a rigid container and freeze.
To heat: Thaw, place in a saucepan and stir until heated through.