day.).
2. FINISH SOUP Remove bones from slow cooker
dd kale and chard to soup. Simmer until greens are tender
etting to high to bring soup to temperature and meld flavors
Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
Reduce heat and simmer uncovered for 5 more minutes.
Serve and enjoy!
Add cooked squash. Stir in Swanson(R) Unsalted Chicken Broth and
Heat oil in saucepot. Add onions. Cover and cook over low heat 15 minutes.
Uncover. Add sugar and cook over medium heat 15 minutes, or until onions are golden.
Add flour and cook and stir 1 minutes. Add broth and wine. Heat to a boil. Cover and cook over low heat 10 minutes.
Divide soup among four bowls. Top each with bread and cheese. (I'm sure you could also toast under the broiler for a minute or two if you have oven proof bowls.
pepper, cinnamon, cloves. Pour in Swanson(R) Unsalted Chicken Broth and
Chop and saute in 1 stick oleo the 2 ribs celery, 3 carrots and onion.
Add 3 cans Swanson chicken broth and simmer 20 minutes.
Add 3 cans cream of potato soup, 1 lb Velveeta cheese (cubed), 1 can cheese soup and simmer for 20 minutes.
Add 1 (8 oz) carton sour cream.
Whisk to make creamy.
Serves 8 - 10.
Saute onion and garlic in oil.
Add broths, tomato sauce, cumin, chili powder, jalapenos and Worcestershire. Bring to a boil, cover and simmer for 1 hour.
Add chicken and tomatoes. Cook 15 minutes. Cut corn tortillas in narrow strips.
Fry crisp. Place a few tortilla strips in the bottom of each bowl.
Fill with hot soup.
Top with more chips and shredded cheese.
(Optional - squeeze fresh lime juice on top.) Avocado slices may be served with this soup.
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.
Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.
Add remaining ingredients for the soup to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.
Serve with a 1/4 cup croutons floating on top followed by a 1 oz of shaved or shredded Asiago cheese.
In a large pot over medium heat, saute the vegetables in olive oil for about 10 minutes, until vegetables are tender.
Add the drained can of chicken and stir.
Season the chicken and vegetables with salt and pepper. Stir.
Increase the heat to medium-high and add the chicken broth plus 2 cans of warm water and stir.
Allow the soup to simmer for 15 minutes then add the uncooked pasta and seasoning. Stir.
Let the soup simmer for 20 minutes, stirring occasionally.
Add the condensed soup, stir until the broth is creamy and serve.
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.
ook another 5 minutes. Add Swanson(R) Chicken Broth, nutmeg, cinnamon
Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
Stir in Swanson(R) Chicken Broth; add potatoes. Season with curry powder; add salt and pepper to taste. Bring to a boil, then reduce temperature to low. Simmer 20 minutes.
Stir in milk; add shrimp. Heat until soup just starts to simmer again.
eserved chili peppers. Sprinkle the soup with the chili peppers and
njoy.
Like most chili recipes, this one tastes better the
Heat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes.
Place ham hocks, collards, kale, 32 ounces Swanson(R) Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through.
For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.
Place the avocado, onions, garlic, and Swanson(R) Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
Ladle the soup into bowls. Garnish each serving with a single shrimp.
ayenne pepper. Gradually whisk in Swanson(R) Unsalted Chicken Broth, stirring