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.
Fill large soup pot with cold water.
Add cleaned chicken pieces, peeled
Place 1 tablespoon of chicken stock in a saucepan over
b>for at least five hours. Skim the surface of the soup occasionally
l of the ingredients from the first (for the stock) section in
BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
vernight.
Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced
arge pot over medium heat for 1 minute. Add carrots, celery
Skim grease from broth and pull chicken from bone.
Cut green onions with tops and add to broth.
Cook slow.
Add cream of chicken soup.
Add cooked carrots and broccoli.
Add chicken and rest of seasonings.
Remove from heat.
Add half and half and heat later to eat.
Will thicken some second time heating.
immering and leave to bubble for an hour or so.
Boil chicken in a large pot for ten minutes with 8 cups of water and the chicken soup base.
Add black pepper, red pepper flakes, salt, and garlic powder.
Boil, uncovered, until there is about 2 - 2 1/2 cups of broth left in pan.
Stir in the can of tomato paste and cook until the soup is thick.
Serve over rice, if desired.
Put cut up carrots and celery in bottom of crock-pot.
Add chicken, water and seasonings.
Cook on low for 8 to 10 hours (overnight).
Remove chicken and bones from broth.
Turn crock-pot to high and add 1 can cream of chicken soup and noodles.
Add deboned chicken.
Cook until noodles are tender.
Add 1 cup of milk at the last before serving.
In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
Drain fat from pan.
Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
Bring to boiling.
Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Add cheese; cook and stir until cheese melts.
Garnish each serving with additional cilantro or parsley, if desired.
Grease 13 x 9-inch pan.
Mix chicken, cream of chicken soup, mayo, lemon juice and curry powder.
Blanch for 5 minutes the broccoli, carrots and cauliflower.
Drain, then add to chicken mixture.
Melt Velveeta cheese and mix with corn flake crumbs, parsley flakes and melted butter and spread over chicken mixture already in pan.
Bake at 350\u00b0 for about 45 minutes.
6-quart pot, simmer chicken, celery, carrot, onion, peppercorns, cloves
enough to cover the 4 chicken breasts with a couple of