Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
To make the soup on the stovetop, combine chicken, onions, celery, carrots,
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
arge pot over medium heat for 1 minute. Add carrots, celery
he ingredients from the first (for the stock) section in a
Cook chicken breasts on a grill until
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.
immering and leave to bubble for an hour or so.
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!
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.
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.
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.
Cut chicken into bite size pieces. Lightly coat a large skillet with Nonstick cooking spay and cook chicken over medium heat until brown. Place cooked chicken in 3 1/2 or 4 quart slow cooker.
In a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. Pour over chicken.
Cover and cook on low for 4-6 hours or high 2-3 hours. If desired top each serving with sour cream and crushed tortilla chips.
Each serving equals 1 1/2 cups.
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.
OVEN ROAST A CHICKEN --.
THEN STRIP THE SKIN AND CUT CHICKEN INTO CHUNKS --.
in a large soup pot --.
add:
water,chicken soup base, chicken,celery,carrots,onions,and mexican tomato sauce --.
let simmer -- for 2-3 hours on low heat.
before serving --.
garnish with tortilla strips,cheese, cilantro, and lime wedge.
Go to the store and buy a can of chicken soup.
Put it in a small bowl, then microwave for 15 minutes.
You can eat it with a spoon.
In Dutch oven, mix water and chicken; bring to a boil and cook 30 minutes.
Debone chicken and throw skin away.
Shred chicken with fork and place back into boiling water.
Add onion, salt, pepper, garlic and spaghetti.
Cook another 15 minutes, then add cream of chicken soup.
Stir with fork until dissolved.
Cook on low to medium for 15 minutes.
Serve hot with buttered toast or French bread.
Serves 6 to 8.