Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
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.
For Stock.
Chop carcass into
broth and escarole. Cover and cook on LOW for 4 hours.
void curdling, do not allow soup to boil after cheese is
e soup.).
Simmer 20 minutes.
Add chicken base and chicken stock
ntil soup thickens. Simmer on low for 30 minutes.
Add the chicken
arrots, chicken, mushrooms and soup. (Note about the soup: The recipe software interpreted
b>chicken in a cup of white wine and use the leftover chicken for
uart saucepan, add 3 cups chicken stock (reserving the remaining 2
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
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).
(this is used to thicken soup).
Heat diced onion in
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
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.
illet with lid.
Add chicken breasts. Return broth to a
Remove chicken from bones and break meat apart with your hands. Discard bones and skin but keep drippings.
In a large bowl combine chicken, drippings, soup, carrots ,peas, potatos, parsley, salt and pepper. May need to add water or chicken broth for more liquid. Stir to mix.
Pour chicken mixture into a 13 by 9 inch pan.
Cover with pie crust, make 6-8 vents in crust with a knife and bake at 350 for 40-50 minutes.
o 350.
Pour leftover soup into a large casserole pan