|Chicken (Cooking with Style)|
|by Jane Hann|
Presenting a selection of recipes for this versatile bird prepared in innovative ways, this cookbook offers meals which are deceptively easy to co...
1 - 10 of 32 for old-fashioned chicken soup
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Cook 3 lb. chicken until tender. Remove ... reheated, add 1/2 gallon whole milk, heat, but do not boil. Add salt and pepper to taste. Serve with Zesta crackers.
Cook chicken ahead, let cool ... in the water. Add other ingredients and simmer for 2-3 hours. Salt to your own taste. (Can use noodles instead of rice.)
Place chicken in large pot ... chicken and vegetables are soft. Discard all vegetables except the carrots. Serve over rice, egg noodles or Matzoh balls.
Boil 1 fryer chicken covered with water. ... sliced 1 med. onion, diced Cook until veggies are tender. Add 3/4 cup rice or noodles, and chicken. Simmer.
Clean chicken and place in ... on surface when soup starts to boil. ... 5 minutes longer. Strain soup. Serve with pieces of vegetables and boned chicken.
In a LARGE ... dutch oven) cook chicken and onion until ... A LOT!! This soup can be divided ... Great with a bit of fresh Parmesan cheese grated on top!
Place chicken and 5 cups ... bone. Ten minutes before vegetables are done, add noodles and chicken pieces. Cook 10 minutes longer. Sprinkle with parsley.
Clean the chicken thoroughly and cut ... from heat; strain soup and refrigerate. After ... 5 minutes or until matzoh balls are warmed through the center.
Cut up chicken and plate in ... Drop by spoon evenly around over boiling soup. Cover tightly and simmer 18 minutes until done without peeking. Serves 12.
Saute carrots and onions in butter. Combine with chicken broth (almost boiling), ... flour-milk mixture into soup and continue to ... the bones to use up.
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