They are part of the soup now.
Turn the heat
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.
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.
Rinse chicken and clean vegetables.
Cut
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.
he broth from the vegetables & chicken.
heat up the broth
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.
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.
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.
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.
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.
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 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.
To make the soup on the stovetop, combine chicken, onions, celery, carrots,
vernight.
Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced
enough to cover the 4 chicken breasts with a couple of
oat bottom of crock. Put chicken into bottom of slow cooker
6-quart pot, simmer chicken, celery, carrot, onion, peppercorns, cloves
Boil chicken breasts until done.
After cooking, remove skin and bone.
Cut chicken into 1/2-inch chunks.
Boil eggs; after boiling, dice eggs.
Dice onion.
Add these ingredients to cream of chicken soup (prepared with water as directed on soup can). When mixture comes to a boil it is ready to serve.
Cook chicken breast and onion together.
(Don't overcook.) Debone chicken.
Cut in bite-size pieces.
In a large soup pot, put in chicken, cream of chicken soup and chicken broth from cooked chicken.
Add chicken bouillon and noodles.
Grate off carrot finely into soup mixture.
Add broccoli.
Sprinkle with garlic and pepper.
Stir until mixed to desired consistency.
Add more broth, if needed.
Don't overcook.
Cook until noodles are done.