To make the soup on the stovetop, combine chicken, onions, celery, carrots,
ender. (Read your noodle package for the time) DO NOT DRAIN
Rinse chicken and clean vegetables
he broth from the vegetables & chicken.
heat up the broth
Boil together the vegetables, potatoes, chicken, and onion.
Put in a casserole pan.
Put on top the cans of cream of chicken soup.
Mix and put on top of the soup the jiffy mix, eggs, and the milk.
Bake on 350\u00b0F for 35-40 minutes.
Place chicken breasts in just enough water to cover them and cook until tender. Set aside to cool,
then pick off into pieces. Put carrots and potatoes in broth from cooked chicken and cook until tender. Add chicken pieces, drained peas and cream of chicken soup to carrots and potatoes in pot. Simmer for 15 minutes. Put mixture into one of the deep-dish pie shells and use other pie shell to cover. Bake at 375\u00b0 for approximately 30 minutes or until crust is golden brown.
Boil chicken breasts for approximately 15 minutes.
Remove chicken from pan and boil rice in broth.
When rice is done, add cans of soup, celery, pepper and parsley.
Pick chicken apart and toss in pan.
Use milk to thin out if necessary.
Stir a lot while cooking.
Serve with a loaf of bread.
You can make this in 30 minutes and there'll be enough to serve at least 2 people.
Cook together chicken, salt, peppercorns, water, onion, 3 carrots, and 3 celery stalks until chicken is tender.
Discard onion, peppercorns, carrots and celery.
Debone chicken and chill. Cut chicken into small pieces.
Stir broth to remove all fat. Cook 3 carrots and 3 stalks celery in water and drain.
Combine broth, chicken and vegetables.
Season with cream of chicken soup, stick of butter, rice or dumplings.
Add milk, salt and pepper. Put in quart jars and seal.
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.
Boil chicken until tender.
Cool and debone.
Mix flour, milk and margarine well.
Line baking dish with chicken first.
Drain vegetables and layer on top of chicken, then add chicken soup and broth.
Final layer is flour, milk and margarine beaten with wire whisk.
Bake at 350\u00b0 for 1 hour and 10 minutes.
Arrange bottom layer pie crust in pie pan.
In saucepan, add cooked chicken, soup, vegetables and onion.
Heat until soup is creamy and pour mixture into pie crust.
Arrange top pie crust. Fork the top of the pie crust for air holes.
Bake 45 minutes or until crust is brown.
Cook chicken in cream of chicken soup and bouillon cubes.
Do not leave soup condensed; add water.
Remove chicken from broth and let cool.
Add wide egg noodles to broth and boil until tender. Remove chicken from bone, shred, and drop into noodles and broth. Ready to serve.
Add chicken (cooked) back into same broth; add all ingredients except noodles and sausage.
Simmer 1 hour.
In skillet and water, simmer down sausage that has been cut into circles, then in fourths.
When vegetables are tender, add noodles; simmer 15 minutes or so.
In a large pot, boil and debone chicken.
Add cream of chicken soup and onion (cut up).
Also add rice; cook until rice is done. Serve.
Salt and pepper to taste.
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