epper, to taste.
Add stock to the pot and raise
eserve 2 cups of chicken stock. We use chicken breast but you can
large bowl combine ground chicken, bread crumbs, garlic, parsley, Pecorino
Place udon noodles in a medium bowl. Cover with boiling water. Drain and keep warm.
Place chicken stock and ginger in a medium saucepan on high heat. Bring to a boil. Reduce heat to low. Add miso paste and simmer for 5 mins, until miso dissolves.
Add chicken and mushrooms and simmer for 5 mins, until chicken is cooked through. Add bok choy and cook for 1 min, until wilted. Remove from heat. Stir in noodles and serve.
ater and press together For Soup: Bring chicken stock to rolling boil.
egrees F.
Place the chicken breast on a sheet pan
All vegetables, fish, chicken and beef are optional. Sometimes
Mix can of soup with chicken stock in saucepan over heat until it reaches a boil.\tAdd cut up chicken pieces.
Pour into a baking dish.
Melt margarine; add flour and buttermilk; mix well.\tPour over chicken mixture.
Bake at 350\u00b0 for 30 to 35 minutes.
Place 1 tablespoon of chicken stock in a saucepan over medium-
nother 10 minutes. Add the chicken stock, tomato paste, and drained lentils
ixture with salt and remove from heat.
Heat remaining oil
eaves, canned tomato puree and chicken stock; bring to a boil again
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes.
Transfer the chicken to a plate.
Strain the stock, return it to the saucepan and bring to a boil.
Layer chicken in bottom of a large or 2 small Pyrex dishes. Layer broccoli, carrots, water chestnuts, mushroom soup and chicken stock in dish.
In separate dish, mix flour, buttermilk and margarine until smooth.
Pour on top of chicken and vegetables. Bake at 350\u00b0 for 1 hour or until golden brown.
ridge for 30mins.
Shape chicken mixture into patties (if you
o 3 minutes.
Mix chicken stock, mustard, and ketchup into the
Wash chicken well and place in large
Cut up meat in pieces.
Place in a greased casserole dish. Mix together celery soup and chicken stock; bring to a boil.
Pour mixture over chicken.
Next, mix together oleo, flour, salt, pepper and milk.
Beat until smooth and pour over chicken.
Bake at 425\u00b0 for 30 minutes or until crust is brown.
Cook onions and celery until tender.
Stir in soup and chicken stock; heat to boiling.
Combine cornstarch, lemon juice and soy sauce.
Mix until smooth.
Add to soup mixture.
Cook until thick; add chicken and toasted almonds.
Salt and pepper.
Pour chicken chow mein over chow mein noodles.
Cook chicken breasts in salt and water to cover until nearly done (bay leaves and cloves are optional).
Remove chicken; debone and skin.
Place broccoli in buttered baking dish; top with chicken.
Mix together soup, margarine, chicken stock and curry powder.
Cover chicken with sauce.
Sprinkle with cheese and bread crumbs.
Bake at 350\u00b0 for approximately 30 minutes, or until chicken is tender.