In large roasting pan or stock pot, put water, chicken, salt and pepper.
Cook about one hour on low heat until chicken is done. Remove chicken and dice.
Add back to water stock chicken, chopped onion, carrots, celery and bouillon cubes.
Cook about 1 1/2 hours. Add noodles to desired thickness, and Swanson chicken soup.
Cook until done 30 to 45 minutes on low heat.
In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water.
Bring to a boil; reduce heat and simmer about 15 minutes.
Remove from heat and add 1/4 c. Vermouth; stir well.
If you wish, water may be substituted for the Vermouth.
Heat through.
Put in bowls and top with croutons and a sprinkle of Parmesan cheese.
Heat 1 tablespoon oil in a saucepot over medium-high heat. Add the chicken and cook until it is browned, stirring often. Remove the chicken.
Stir in the remaining oil and heat over medium heat. Add the onion and cook for 1 minute. Add the carrots and cook for 1 minute. Add the celery and garlic and cook for 1 minute.
Stir in the broth, soup and water. Heat to a boil. Stir in the pasta. Cook for 10 minutes or until pasta is tender. Add the chicken and parsley, if desired, and heat through.
b>SOUP Remove bones from slow cooker. Heat chicken and beef broth in
In heavy pan, melt oleo. Add veggies and saute (covered) over low heat until tender. Do not burn. Add 1/2 cup flour. Stir in gradually. Add chicken broth. Cook and stir until thickened slightly. Add milk gradually and bring to simmer. Add soda and cheese. DO NOT BOIL. Cook awhile stirring until cheese melts.
Cook chicken breast along with garlic, onion and water.
Add the broth of cooked chicken plus 2 cans of Swanson broth to well washed beans.
Cook until tender.
(If more liquid is needed, add water.)
Add tomatoes, chili mix and \"shredded chicken\".
Simmer for approximately 45 minutes.
Brown the sausage and onion. Drain fat.
Add tomatoes and broth.
Season with oregano. Boil for 15 minutes. Add noodles. Cook for 12 to 15 minutes until noodles are done.
In a large saucepan cook the beef, green peppers and onion over medium heat until meat is no longer pink,drain.
Stir in the broth,soup,tomatoes and mushrooms.
Bring to a boil.
Reduce heat,cover and simmer for at least 30 mins.,stirring occasionally.
Add rice,heat through.
Ready in 1 hour or less.
Prepare macaroni according to directions and set aside. In a medium sized bowl, combine macaroni and broth, soup and milk. Set aside. In a large soup pot, saute ham, onion, carrots and celery in the butter. Add broth mixture and simmer over medium-low heat for 10 minutes. Stir in the tomatoes, chicken and seasoning. Add half and half and gently heat through. Serves 8 to 10.
Make and brown small meatballs and drain well.
In large stock pot put chicken broth, soup bone and cleaned giblets on medium flame approximately 1 hour.
Remove soup one, skim off and add vegetables.
After another hour, reduce flame.
Add parsley, meatballs and noodles after 10 to 15 minutes, should be ready.
uart casserole.
Combine chicken broth soup and reserved liquid to make
inely.
Heat oil in soup pot over medium heat.
Boil potatoes and salt in large pot.
While potatoes are cooking, combine broth, water, onions, celery, carrots and pepper in heavy large saucepan.
Cook separate until all veggies are soft. Drain potatoes.
Add broth mixture, 2 cans milk and cheese to potatoes.
Simmer on low for 1 hour.
In large saucepan, combine water, broth, soup, chicken, onion, garlic, basil and oregano.
Bring to a boil; simmer uncovered 30 minutes.
Add tortellini and vegetables.
Simmer 10 minutes. Serve with cheese.
Brown beef or sausage. Stir in seasoning blend. Cook for 5 minutes. Add broth, soup and potatoes. Simmer for 30 minutes to 1 hour.
In large saucepot, combine water, chicken broth, soup, chicken, onions, carrots, garlic, basil and oregano.
Bring to a boil; add tortellini.
Simmer, uncovered, for 25 to 30 minutes. Add broccoli.
Simmer an additional 5 to 10 minutes or until broccoli is tender.
Serve with cheese.
Makes 30 (1 1/2 cup servings).
Combine rice and boiling water in large saucepan (mixture of wild and brown rice can be used).
Simmer, covered, for 50 to 60 minutes.
Drain off excess liquid; set aside.
Fry bacon until crisp; remove bacon and saute onion, celery and carrots in small amount of bacon fat.
Combine broth, soup, milk, mushrooms, salt, pepper, reserved bacon, sauteed vegetables and wild rice.
Simmer, covered, for 1 hour.
Yields 8 servings.
et cool.
Broth -- Heat up the broth in a large deep
Heat 1 tablespoon oil in saucepan over medium-high heat. Add chicken and cook until browned, stirring often. Remove chicken.
Add remaining oil. Add onion. Cook over medium heat 1 minute. Add carrots. Cook 1 minute. Add celery and garlic. Cook 1 minute.
Add broth, soup and water. Heat to a boil.
Add pasta. Cook about 10 minutes or until pasta is tender. Add chicken and parsley, if desired and heat through.
Slice sausage into 1/4 inch pieces.
Brown lightly in oil in large soup pot.
Stir often to prevent sticking and burning.
Add onion, garlic, carrots and zucchini.
Cook for 5 minutes, stirring frequently.
Add broth, soup and water and bring to a boil.
Stir in beans and pasta and reduce heat to low.
Simmer about 15 minutes or until the pasta is cooked.
Stir occasionally.
Yield:
4 to 6 servings.