In saucepan, combine soup, water, chicken and corn.
Over medium heat, heat through, stirring often.
Makes 2 servings.
In a large soup pot, combine chicken,parsnips,celery, potatoes,sweet potato,soup mix,oregano,paprika,chicken stock,wine,salt and pepper.
Cover and bring to a boil over high heat.
Boil for approximately 30 minutes.
Remove chicken and debone.
Return chicken to pot and simmer for at least 90 more minutes.
Remember the longer this cooks the better the flavor will be.
For a variation try adding a couple 8oz cans of chopped tomatoes.
>chicken pieces in a large stew pan or soup
Place chicken in large stockpot.
Add
Add all ingredients to crock pot except for chicken and frozen vegetables; mix thoroughly.
Add chicken and cook on high for 3 hours.
Remove chicken onto plate. Remove skin and bones, cube/shred meat, and return to pot.
Add frozen vegetables and cook for 1 more hour.
Remove bay leaf before serving.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Boil chicken and take off of bone.
Reserve broth for later use.
Put chicken on bottom of baking dish.
Add 2 1/2 cups to 3 cups of chicken broth to 1 can of soup.
Pour over chicken. Combine flour, baking powder, milk and melted butter together. Pour over chicken and soup.
Bake in 425\u00b0 oven for 30 to 35 minutes.
Crust will rise to top.
Cook chicken in a large soup pot for about 1 1/2 hours. Remove all skin, fat and bone from chicken and shred meat.
Add shredded meat to broth.
Add all remaining ingredients and simmer for 2 to 3 hours.
Add water during cooking, if needed.
Reserve 1 cup of vegetable soup liquid. Drain the rest.
Place vegetables and reserved liquid into blender. Blend until finely grained.
Heat olive oil on medium. Add minced garlic and saute for approximately 2 minutes.
Add blended vegetable mixture to sauteed garlic. Add everything else.
Simmer for 15-20 minutes or until piping hot. Serve and enjoy.
Melt butter in pot.
Add onion and cook until limp.
Add chicken broth, okra, cayenne, tomatoes and green pepper.
Simmer partially covered for about 1 hour.
Add rice, chicken and chicken gumbo soup and simmer about 1 hour.
Salt and pepper before serving.
br>Add milk mixture to soup.
Bring to a simmer
In large saucepan, combine water, tomato sauce and veggies. Bring to boil and then simmer, stirring occasionally for 10 minutes.
Stir in soup mix; bring to boil, then simmer for 5 minutes.
Cook chicken in 2 or 3 quarts water.
I put in 3 bouillon cubes.
Add in onions and carrots.
Remove cooked chicken.
Add in potato, beans, peas, corn and margarine.
Get potatoes and carrots cooked, then add flour to milk and mix well.
Add chicken to soup, then pour in milk mixture.
Stir while cooking to thicken.
Salt and pepper to taste!
Place chicken and water in a stockpot,
Cover hamburger with cold water (4 cups) and simmer until meat loses pink color. Drain. Add celery, onion and vegetables. Cook slowly until vegetables are done. Add tomatoes and chicken noodle soup mix. Simmer 30 minutes.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Stir stewed tomatoes and water together in a saucepan; bring to boil. Stir vegetable soup mix into the tomato mixture. Remove saucepan from heat, place cover on the pan, and set aside until the vegetables are hydrated, 3 to 5 minutes.
With bouillon cubes, cook frozen vegetables until done, about 20 minutes.
Turn down heat and stir in cans of beef vegetable soup.
Stir well.
Ready to serve.
Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.
Saute onions and green peppers until tender; then add meat. Cook meat until it turns brown.
Drain.
Then add vegetable soup and water.
Simmer 10 minutes.
Serve on hamburger buns.