n large bowl, combine the chicken, soup, onion, milk, 1/2 cup
he cream of mushroom soup with 1 1/4 cups of the reserved
re boiling, remove skin from chicken and chop meat into bite
ame from August/September issue of Taste of Home. it's delish! I have
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
alt and pepper, to taste. Cook the chicken in a large skillet
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
b>chicken breasts with a couple of inches above the chicken breasts.
Season chicken
For the chicken stock:
In a large
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.
Skim grease from broth and pull chicken from bone.
Cut green onions with tops and add to broth.
Cook slow.
Add cream of chicken soup.
Add cooked carrots and broccoli.
Add chicken and rest of seasonings.
Remove from heat.
Add half and half and heat later to eat.
Will thicken some second time heating.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
Combine chicken broth, celery, onion, carrot, a dash of Mrs. Dash, uncooked rice and salt to taste.
Cook slowly until rice
is done and vegetables are tender.
Add can of cream of chicken soup
and can of chicken or turkey.
Continue cooking for 30 minutes, adding water as necessary.
Serves 4.
* Cut a horizontal slit in one side of each chicken breast half to within 1/2 inches of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices.
* Place in a greased 13-in. x 9-in. baking dish. Brush with butter; sprinkle with pretzels. Bake, uncovered, at 350\u00b0 for 40-45 minutes or until a meat thermometer inserted in chicken reads 170\u00b0. Yield: 4 servings.
To make the soup on the stovetop, combine chicken, onions, celery, carrots, dill
Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.
Cook chicken until done.
Remove from broth and save 2 2/3 cups of broth.
Bone chicken and cut into bite-size pieces.
Set aside. Combine 1/2 of the broth with the chicken soup.
Set aside. Combine remaining 1/2 of the broth with the mushroom soup.
Set aside.
Melt the butter and pour over the stuffing and toss until all of it is moist with butter.
Set aside 1/4 cup for topping (garnish).
Put cut up carrots and celery in bottom of crock-pot.
Add chicken, water and seasonings.
Cook on low for 8 to 10 hours (overnight).
Remove chicken and bones from broth.
Turn crock-pot to high and add 1 can cream of chicken soup and noodles.
Add deboned chicken.
Cook until noodles are tender.
Add 1 cup of milk at the last before serving.
Quarter and boil chicken with salt, pepper and onion and garlic powders until done.
Remove chicken.
Let cool; strain broth.
Add vegetables (celery, carrots and onion).
Let cook until real tender.
Debone chicken, cut into bite-size pieces. Add cream of chicken soup to vegetables and let dissolve.
Add chicken and cooked noodles.
Let simmer for 10 minutes, then serve.
BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a