mix the cream of mushroom soup with 1 1/4 cups
east meat in this soup recipe but I prefer to
nion skin but keep whole.
Place chicken, vegetables, bullion, tomato sauce
For the chicken stock:
In a large
ven to 400.
Unwrap chicken, remove giblets (if needed),
Mix celery, mushroom soup and chicken soup with the spices. Add carrots, onions and potatoes.
Put chicken whole in a baking bag.
Pour the ingredients over the chicken and seal loosely.
Bake at 300\u00b0 for 2 hours.
6-quart pot, simmer chicken, celery, carrot, onion, peppercorns, cloves
Place the cleaned whole chicken into a large deep pan.
Place the whole chicken in the crock pot.
Smother the whole chicken inside and out with the Hollandaise sauce.
Sprinkle all the seasoning mix over the chicken.
Set the crock pot to low for 8 hours. You may need to adjust the time depending on the size of your chicken. Mine was a large organic one.
Use the sauce to pour over mashed potatoes, pasta, rice, etc.
Place whole chicken in a large stock pot
>whole chicken in pieces. This will help it to cook faster! Boil chicken
make the soup on the stovetop, combine chicken, onions,
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.
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.
Place the chicken into a large pot with
Cut chicken into pieces; wash, then place in pan.
Add 1 onion (whole) and cover with water.
Add salt to taste and water.
Cook for about 1 hour.
In a saucepan, put 3 tablespoons of oil.
When the oil is hot, add cut up tomato, cabbage and remainder of onions.
Add salt to taste.
Fry this mixture approximately 15 minutes.
Add to chicken soup mixture and boil until cabbage is tender.
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.
Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours.
Remove whole chicken from soup, tear meat from bone, and set meat aside. Discard chicken bones, parsley and dill. Remove vegetables from stock pot. Using a food processor, puree vegetables and return to stock pot, along with chicken. Salt and pepper to taste.
Place raw chicken in a large stockpot.
BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a