essure and cook at pressure for 24 minutes. Let pressure release
Put bread in a 1 1/2-quart casserole.
Pour soup over bread. Beat eggs well and pour over bread and soup.
Stir in turkey. Bake at 325\u00b0 for 1 hour. Makes 4 servings.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Melt margarine.
Beat egg and combine with margarine, bread crumbs and marrow (if desired).
Mix well.
Shape mixture into 1/2-inch balls.
Prepare your favorite noodle soup.
Ten minutes before noodles are tender, add dumplings and continue cooking at medium heat.
Dumplings will increase in size slightly.
Prepare chicken noodle soup with the water according to
In large saucepan, combine water, tomato sauce and vegetables. Bring to a boil, then simmer, stirring occasionally, 10 minutes. Stir in Lipton noodle soup mix and chicken.
Bring to a boil, then simmer, stirring occasionally, 5 minutes or until vegetables are tender.
Bring water to a boil in large saucepan. Break up chicken-flavor Ramen noodle soup mix (reserve seasoning packets). Add noodles to water with all remaining ingredients except shrimp. Cook 5 minutes or until noodles are tender, stirring occasionally. Stir in shrimp and seasoning packets. Cook an additional 2 or 3 minutes or until shrimp are thoroughly heated.
Put carrots, celery, and onions in a large pan. Cover with 6 cups water, add bouillon cubes,salt, pepper & summer savory. Cook on medium heat until vegetables are almost tender, about 20 minutes. Then add potatoes & egg noodles, turn heat up to Hi for full boil covered so as not to reduce. Cook for 10-12 minutes more, then add turkey and serve. Add additional water if soup becomes too thick.
Option: hold off adding potatoes for 10 minutes
Combine all ingredients in a small plastic bag; store in a cool, dry place.
(To ensure even distribution of seasonings, each recipe of soup mix must be mixed individually.) Yield: about 1 cup Directions for recipe gift card: Combine soup mix, 8 cups water, and 1 carrot, diced, in a Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Discard bay leaf.
Stir in 3 cups cooked, diced turkey; simmer an additional 5 minutes.
Yield: 2 quarts.
Combine turkey carcass and water in crock pot.
Add salt, pepper, onion, celery, carrots, parsley, marjoram, and bay leaf.
Cover
Cook on LOW 5-6 hours.
Remove carcass and bay leaf from cooker.
Take meat off bones and return meat to broth.
Discard bones.
Add cooked noodles to crock pot.
Cover and cook HIGH 20-30 minutes.
Discard bay leaf.
Serve hot.
Variation:
This recipe is designed for 4 1/2 quart crock pot. For 3 1/2 quart or smaller crock pot use chunks of turkey meat cut off the bones.
For the base of your soup, arrange the turkey bones (break
Place turkey carcass into a large stock pot and completely cover with water.
Bring water to a boil and then turn down to 7 (medium high) and cook with lid on for approxiamately 2 hours.
Remove all bones and keep any meat that you can remove from the bones so you can place the meat back into the pot.
Add the remaining ingredients and 2-3 cups of water to the pot and simmer for 1-2 hours.
Enjoy!
Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat.
Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes.
Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes.
Stir in parsley, adjust seasonings with salt and pepper; serve.
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 an 8 quart soup pot, combine all ingredients except
utch oven place turkey bones, water --
Place turkey in a large stock pot,
Melt butter in a large soup pot.
Add flour and quickly stir for about 1-2 mins until the flour is somewhat \"cooked\".
Add the milk, salt and broth and whir with a hand blender til smooth.
Add to the pot the herbes de provence, bay leaves, celery seed, garlic powder, lemon pepper, and black pepper.
Simmer until beginning to thicken and add in the cream cheese, cut into cubes. Stir until smooth.
Stir in the water and egg noodles, and cook for about 8 - 10 mins, until the noodles are tender.
Stir in the parmesan and turkey.
Cook turkey meat and chopped onions (don't brown).
Drain any grease.
Add mushroom soup, chicken noodle soup, milk and uncooked rice.
Put in a buttered casserole dish.
The last 1/2 hour, top with fat-free grated cheese.
Bake 1 1/2 hours in 350\u00b0 oven.
Combine all ingredients, except cheese.
Arrange 1/2 of mixture in a buttered, shallow, 1 1/2-quart baking dish.
Sprinkle with half the cheese.
Add remaining turkey-noodle mixture and top with rest of cheese.
Bake in 350\u00b0 oven for 25 to 30 minutes.