|Chicken (Williams-Sonoma Kitchen Library)|
|by Emalee Chapman|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Tip: Try chicken soup for more results.
Results 1 - 10 of 21 for vegetarian chicken soup
Result Page: 1
Saute onion in 1/4 cube butter. Mix all ingredients together and turn into oiled loaf pan. Bake 45 minutes. Freezes well. To serve after freezing, ...
Saute onion and celery in salad oil. Add Vegetarian Burger and soups, add uncooked ... egg noodles on top and bake additional 15 minutes. Makes 6 servings.
Brown beef with ... pan. Stir in soups and 1/3 can ... meat mixture into casserole then add remaining noodles on top. Bake at 350 degrees for 35 minutes.
Chop cabbage. Place ... alternate layers of cabbage, soup and grated cheese. Repeat layers. Top with buttered bread crumbs. Bake at 350 degrees for 30 minutes.
Peel potatoes and ... Mix the 2 soups together in small ... in slightly. Bake at 350 degrees, covering for first hour then uncover and bake 1 hour longer.
Simmer carrot, celery, ... and yams in chicken stock, until soft. ... and half and half. Garnish with crumbled bacon or sour cream and chives, if desired.
Place all ingredients, except for spinach, in a pot and mix well. Place cleaned fresh or frozen spinach on top. Cover and cook for about 2 hours ...
In a 5-quart ... Add pasta to soup; cook, covered ... a cup of broccoli, but this is personal taste. Makes 12 (1 cup) servings; 109 calories per serving.
Chop all vegetables into bite-size pieces. Put water and all ingredients in large pot, bring to boil. Cook on simmer for 2 to 2 1/2 hours. Try mixing ...
Place chicken, skin side ... Replace chicken, pour soup and water over ... of tomato for vegetarian-vegetable soup. Add ... ounce) frozen peas and carrots.
Result Page: 1
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