6 corn tortillas, cut into 1/2'; strips
1 sm. onion, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
1 (4 oz.) can chopped green chiles, undrained
2 cans chicken broth
1 can beef broth
2 cans cream of chicken soup, undiluted
3 (6 3/4 oz.) cans chunk style chicken or 1-1 1/2 lb. cooked cubed chicken
1 c. water
2 tsp. Worcestershire sauce
1 tsp. ground cumin less or more to taste
1 tsp. chili powder less or more to taste
12 oz. Velveeta cheese
Saute onion and garlic in hot oil in a Dutch oven or large saucepan. Add remaining ingredients except cheese and tortilla strips; bring to a boil. Cover, reduce heat and simmer 15-20 minutes. Add cheese and tortilla strips; simmer uncovered until cheese melts.sdrYour favorite chicken soup recipe?
Homemade Chicken Soup! Fresh Broth from Boiling Chicken, the fresh veggies you cut up, and the great homemade Noodles! Nothing can beat that!Your favorite chicken soup recipe?
campbells on a cold day.
I use homemade chicken stock , and i add frozen peas, fresh carrots, onions, and frozen corn and heat this thru in a crock pot, and then i add about 2 cups of chicken that i shredded or chunked up, and 1-2 cups of noodles or rice depending on what my family wants and i heat it thru and we eat it all day long and into the next day...
directions for chicken stock:
1 whole chicken with a little bit of meat and skin left on
1-2 whole onions peeled and roughly chopped or just split in half
4 carrots un peeled and cut in half
4 stalks of celery chopped in half
2 cloves of garlic {optional}
8 cups of water
2tsp each of poultry seasoning, thyme, rosemary, sage and parsley...
1-2 tsp of salt and pepper{ may have to add salt later on as well}..
put all this in a stock pot or ina crock pot, { i prefer crock pot}, and cook for 4-6 hours simmering ... or 4-8 hours on low if using a crock pot...
drain and u will the deepest richest stock u ever used. U can freeze the stock in freezer bags, and enjoy for months to come or u can make the soup the next day or that very day ...
there will be a slight layer of fat on the top of the soup just skim and enjoy...
I like to make chicken soup in the crockpot. It's so easy and when you come home, the house smells great!
Place all ingredients in crock pot in order listed.
2 chopped onions
3 carrots, sliced
2 celery stalks, sliced
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/4 tsp. thyme
3 tbsp. parsley
1 (about 2 1/2 lb.) fryer chicken
4 cups water
Cover and cook on low 8 to 10 hours (high 4 to 6 hours). Approximately One hour before serving, remove chicken and cool slightly. Remove meat from bones and return meat to crock pot. Serve with rice or noodles.
Yummy!
Open the can. Pour it into a sauce pan and place on stove over medium heat. Add white wine to taste. Taste white wine. Pour a glass of white wine. Have another. Turn off the stove. Finish off bottle of white wine. Throw pan of canned soup down the sink.
I use my grandma's method for making chicken noodle soup.
Get the pouches of Lipton chicken noodle soup. Use 2 pouches of noodles, but one pack of flavoring. Make the soup as normal, but with double noodles.
Yum!
Boil the chicken, take it off the bone and chop it up. Add lots of water, carrots, chopped onion, and brown rice. As it's cooking, start adding spices: chicken bouillion cubes, parsley, a little pepper, and any other spices you personally like.
Nice try.
Family secrets are not to be shared. ;-)
Nothing beats home-made... make a huge pot of stock, divide it into servings, and freeze it. Then, add vegetables and spices in small amounts when you defrost each package. Here is what I do:
Start with a package of chicken bones, and keep them on a slow boil in a large pot of water for as long as possible - no less than 6 hours. If you have raw chicken wings, put in one of those, too. Put in an onion, some garlic, bay leaves, celery, and 15-20 black peppercorns. You don't have to chop anything, just cut them in half. (If you put in the carrots at this point, the soup will end up very dark.)
After everything has boiled for as long as you can leave it, take out most of the bones and vegetables with a slotted spoon, and then pour the rest of the soup through a strainer lined with cheesecloth into a smaller pot. Once it has cooled, divide the stock into meal-size portions and freeze it.
To finish the soup, defrost a package, and add chopped vegetables (garlic, onion, celery, carrots) and spices (rosemary, thyme, oregano, parsley, pepper or salt as needed) and keep it on a slow boil for 1-2 hours.
You can add cooked egg noodels or bits of chicken to the bowls before you put the soup in, but you don't really need to. The soup is very rich from cooking for so long - the key is having it on a slow boil, so you get the concentrated flavor without losing too much volume!
can o Campbells cream of chicken
You might check out: http://www.soup-salad-recipes.com Looks like a new site but growing everyday with soup, salad and stew recipes.
Okay, this is the BEST soup ever.
Chicken Taco Soup
Use any kind of shredded or pulled chicken (or ground beef works too)
Saute the cooked chicken with an onion.
Add 2 cups water
1 can Rotel tomatoes
1 can ranch style beans
1 can corn
1 can black beans
1 can tomato sauce
1 package of taco seasoning
1 package Hidden Vlley Ranch dressing mix
Let it simmer for a while to blend all the flavors. Then serve with your choice of toppings, cheese, sour cream, avocado, chips, etc. Whatever you like.
Just made some the other day. I make it different pretty much each time I make it...might skip one item and add another or something. Here's an idea though...
Wash a whole chicken, remove giblets (add them to the pot if you want) and place it in a large pot. Cover with water.
Add 2 or 3 carrots, cut up (with leaves is good)
2 or 3 stalks Celery, cut up (also with leaves is good)
1 or 2 Chopped or cut up onions
Chopped garlic (a couple of cloves)
Fresh Mushrooms (sometimes)
Salt
Fresh ground Pepper
Sage
Thyme
Parsley
Sometimes a little bit of Rosemary
Marjoram
Sometimes a little bit of Oregano
2 bay leaves
1 or 2 chicken boullion cubes
Cook on stove until the chicken is tender, 2-3 hours usually. Remove and let cool slightly. Remove the skin and bones from the chicken, and cut or tear meat into small pieces, adding back to the pan.
You can add regular rice for chicken and rice, or you can make dumplings and cook them in there. It is soooo good!
one chicken boiled and deboned (pulled)
the water and broth from the chicken (strained)
tri colored spiral noodles (carrot and spinich flavored)
a small onion and a couple of carrots diced small/medium
a 15 ounce can of broth
a couple of chicken bullion cubes
2-3 tbls ranch dressin mix (powder)
black pepper %26amp; salt to taste
celery is an option
Add altogether bring to a boil and then simmer for about thirty minutes. Yum Yum Good for what ails ya.
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