Prepare chicken noodle soup with the water according to package
Pour soup into saucepan.
Add 1/2 can of water.
Stir.
Add a can of mixed vegetables with their juice.
Stir.
Cook soup over medium heat for 5 minutes, stirring occasionally.
Eat with favorite crackers.
Serves 2 to 4.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Boil chicken noodle soup with 2 cups water, kamaboko and mushrooms for 3 minutes.
Reduce heat to medium and add cabbage until cooked.
Add salt and pepper to taste.
Sprinkle green onion for garnish.
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).
In large pot, boil split chicken breast, diced celery and diced carrots for 30 minutes (season with black pepper).
Turn down burner to low/medium.
Remove chicken from pot and shred.
Return chicken to pot.
Add all cans of soup.
Stir occasionally.
Once heated, serve with crackers.
Brown chicken in margarine.
Saute onion.
Set aside.
Combine dry chicken noodle soup with all rice, rosemary and 2 cups water. Bring to a boil and put in a 9 x 9-inch pan.
Top with browned chicken and onion.
Cover.
Wash pork chops and dry with paper towel.
Baste both sides with mustard.
Place in skillet with bottom covered with vegetable oil.
Cook on medium temperature until brown.
Drain oil.
Add chicken noodle soup and water.
Stir and cover.
Reduce to low and simmer 30 minutes.
Serve over mashed potatoes or rice.
Melt oleo in saucepan.
Add flour and chicken noodle soup. Add enough milk to make medium white sauce.
Cook over medium heat until bubbly.
Add Velveeta; heat until melted.
Pour over cooked noodles in a 9 x 13-inch casserole dish.
Stir.
Put chicken on top.
Heat in a 350\u00b0 oven until hot.
Follow directions on soup can.
Bring to a boil.
Cut biscuits in 1/4 or 1/2, whatever you wish.
Drop in boiling soup.
Cover and boil 20 to 30 minutes.
Don't take cover off until after 20 minutes.
ooker pot.
Place spatchcocked chicken on top. Add water,
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.
Boil chicken, remove cooked chicken and strain broth through a colander.
Cover broth and keep in refrigerator until cold and fat congeals on top.
Pick the chicken off bones, skin and fat, etc., and leave in refrigerator overnight with broth so fat can easily be removed.
Cut up chicken meat and add to broth.
Add can of chicken noodle soup, can of mixed vegetables and ginger.
If you need a larger amount, add extra can of broth or vegetables and for creamy look, add chicken gravy or cream of chicken soup.
Boil chicken (you may not want to add salt to your water because the soup mix is plenty salty; add pepper, if desired). When chicken is done, remove from broth and debone.
Meanwhile, cook the soup mix and vegetables in the chicken broth about 10 minutes.
Add the chicken.
Serve with crackers or cornbread.
Put chicken into pot with water and cook until tender.
Remove bones and cut or shred into small chunks or pieces.
Put drained chicken noodle soup into casserole dish.
Drain liquid from vegetables and put as second layer into casserole dish.
For 3rd layer, put the chicken.
Warm cream of chicken soup with chicken broth until of right consistency and pour over casserole. Sprinkle crumbled potato chips on top or use a pie crust.
Bake in oven at 400\u00b0 for 45 minutes or until bubbly.
Throw all ingredients EXCEPT noodles in a pot to simmer until vegetables are tender or put in crockpot and let it cook on low all day. Cook noodles separately (so they don't absorb the veg. broth) and add last when vegetables are done cooking.
You can add any other vegetables your family likes (most people would probably like onions, but I'm out numbered 3-1 on the onions in my house) This recipe is so easy and very tasty!
ooking time with 30 seconds.
Wash and cut the vegetables. Slice
Cut up chicken in cubes.
In pan, mix chicken noodle soup (starter) and frozen vegetables (stewed vegetables are best).
Add bouillon cubes, dissolved in water.
Cook all day in crock-pot. Add salt and pepper to taste.
Cover hamburger with cold water (4 cups) and simmer until meat loses pink color. Drain. Add celery, onion and vegetables. Cook slowly until vegetables are done. Add tomatoes and chicken noodle soup mix. Simmer 30 minutes.
Boil breasts in water (couple of cups) in which you have dissolved 1 bouillon cube.
Save broth.
Dice chicken when cool; set aside.
Heat cream of chicken soup with saved broth until smooth.
Prepare package dried chicken noodle soup according to directions.
Boil 1/2 bag egg noodles in 4 cups water in which you have dissolved 2 chicken bouillon cubes; drain.
Add all ingredients together.
If too thin, thicken with cornstarch.
If too thick, add some of the noodle water.