Heat a 4 quart stockpot over medium heat.
Lightly spray with nonstick cooking spray.
Add carrots, onion and garlic, cook and stir for 2 minutes.
Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
Stir in rice and reduce heat.
Cover and simmer over low heat 15-20 minutes or until rice is tender.
Remove from heat and stir in parsley just before serving.
In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
Stir in rice, chicken, lemon juice and rind.
Bring mixture to a boil.
Reduce heat.
Cover; simmer 15 to 20 minutes or until rice is tender.
To make the soup on the stovetop, combine chicken, onions, celery, carrots,
ot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and
BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a
arge pot over medium heat for 1 minute. Add carrots, celery
Chop veggies. Heat olive oil in heavy stock pot.
Saute onions, celery, and carrots on medium-high heat for 8 minutes or until tender. Juice and zest lemon while veggies are cooking.
Add chicken stock and lemon zest, bring to a boil, and cook 3 minutes.
Add orzo or rozamarina, return to a boil, and cook 4 minutes.
Turn off heat and stir in lemon juice, cooked chicken, and cream of chicken soup until well mixed.
Fry or bake chicken; shred chicken.
Sprinkle lemon pepper spice on chicken pieces.
Put in 13 x 9-inch pan.
Add 2 cups cream of chicken soup, 3 to 4 tablespoons butter, 3 to 4 tablespoons lemon juice, sprinkle Mrs. Dash seasoning over chicken.
Bake at 350\u00b0 for 20 to 30 minutes until done.
Serve over cooked noodles or rice.
Makes enough for whole family.
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.
Cook chicken breasts on grill (I use my George Forman Grill -- 9 minutes on it). If you don't have a grill, cook them in a frying pan.
In a separate pan, combine the cream of chicken soup, water, lemon juice and pepper, simmer on low.
Add cooked chicken breats to sauce and simmer for 5 minutes.
Serve with rice.
Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.
Mix chicken, soup, sour cream and lemon juice.
Place in a 9 x 13-inch pan.
Cover with crushed crackers; sprinkle with poppy seed and drizzle with melted butter.
Bake at 350\u00b0 for 30 to 45 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.
In a 3 quart saucepan, combine soups and water, mix well.
Heat through.
Add chicken if desired.
Stir in lemon juice and pepper.
Garnish with parsley, if desired.
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.
Cook chicken and cool.
Separate chicken and stock.
Put in refrigerator overnight.
Remove skin and fat from broth.
Add drained Veg-All, cream of chicken soup, lemon-pepper and Mrs. Dash.
Stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.
vernight.
Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced