To make the soup on the stovetop, combine chicken, onions, celery, carrots,
arge pot over medium heat for 1 minute. Add carrots, celery
In a small bowl, beat egg lightly. Stir in the melted butter.
Mix in the remaining ingredients except the stock. Shape into walnut sized balls.
Allow to stand 30 minutes to swell.
Bring the stock to a simmer in a large saucepan. Drop the balls into the broth and cook over medium-low heat, covered, for 10 minutes. Don't peek.
Ladle the soup into bowls, allowing 2-3 crackerballs per serving.
Sprinkle thyme over the top of the soup.
First mix in a large pot the chicken soup and endive (or Swiss chard).
Bring this to a boil. Add in the hard boiled eggs. While stirring the soup, mix mix in the beaten eggs and cheese, then simmer.
Next to make the meat balls to add to soup.
Mix all ingredients well. roll out into small meatballs. You can either bake, fry or boil them. To boil them, bring 3 cups water to a boil. Then add half of the meatballs to the water and boil for 2 minutes. Add the remaining meat balls to the boiling water and cook for 2 more minutes.
Boil chicken breast in water for 10-20 minutes or until juices run clear and chicken is done. Dice chicken and set aside.
Mix cream of chicken soup with 1/2 can water and 1/2 can milk and heat through, about 5 minutes on medium heat.
Add taco seasoning, cumin, and cilantro, stir.
Add onion and celery, cook on low about 5 minutes.
Add black beans, sweet corn, and chicken.
Cook on low for 10-20 minutes, stirring occasionally.
Serve topped with grated cheese and with tortilla chips for dipping. Enjoy!
Finely chop the chicken and place in a small saucepan with the butter. Cook over a medium heat until the chicken is tender- approx 5 minutes.
Using a cup- Combine the remaining ingredients in a cup and stir to dissolve the starch. Be sure that the bouillion cube is totally smashed. Add to the pot.
While stirring, bring the pot to the boil and allow the mixture to thicken.
Can be used in any recipe calling for condensed chicken soup.
Combine soup, milk and 1/2 cup cheese and heat until cheese melts.
Combine chicken with mix.
Cover bottom of pan.
Fill rolls with 1 tablespoon mix and place rolls on mix in pan.
Cover rolls with remaining mix.
Heat in 375\u00b0 oven for 20 to 25 minutes.
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.
BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a
vernight.
Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced
oat bottom of crock. Put chicken into bottom of slow cooker
Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.
Cook chicken breasts on a grill until
Rinse chicken parts thoroughly in cold running water. Place in large soup pot and add cold water to cover chicken. Add vegetables and spices. Bring to a boil and simmer for 3 hours. Remove foam from top while cooking. After cooking, strain soup and discard all chicken parts. Cool overnight in refrigerator. Remove and discard fat. Soup can now be reheated and served or frozen in ice cube trays to add to gravy or other recipes, or freeze in portions for instant chicken soup. Add cooked noodles, if desired.
Spray 9 x 13 inch pan with pam. Place chicken on bottom of pan, then mixed vegetables, spread the soup over vegetables, then add the cheese.
Mix the stuffing as directed on the box and spread over the cheese.
Bake in a 400 degree oven for 30 minutes. Can substitute pork chops for the chicken, cream of mushroom soup for the chicken soup and pork flavored dressing mix.
Quarter and boil chicken with salt, pepper and onion and garlic powders until done.
Remove chicken.
Let cool; strain broth.
Add vegetables (celery, carrots and onion).
Let cook until real tender.
Debone chicken, cut into bite-size pieces. Add cream of chicken soup to vegetables and let dissolve.
Add chicken and cooked noodles.
Let simmer for 10 minutes, then serve.
Put ingredients into a 4-quart pot and cover with water. Bring to boil, then add paprika.
Simmer for 2 1/2 to 3 hours, then add Lipton chicken soup broth.
Simmer for another 5 minutes. If soup is too strong, add some more water.
Strain soup and place carrots back in.
Cook chicken or turkey.
Debone as much as you want for soup. In the broth, which has been salted, cook the carrots and onion until tender.
Combine the milk and the cream of chicken soup; add to vegetables.
Add the cooked noodles to it.
May need to add bouillon cubes for flavor you desire.