|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
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...
Results 81 - 90 of 14,400 for chicken soup
In 5 quart Dutch oven. Cover chicken with 10 cups ... debone. Return chicken to broth. Add mushrooms and onion soup mix. Make noodles, cook until tender.
In covered saucepan, simmer chicken in water until ... Gradually stir in soup and milk. Add ... melts. Garnish with shredded cheese. Makes 4 to 6 servings.
Season chicken to taste. Place ... about 1 teaspoon soup mix. Wrap securely ... layer in baking pan. Bake at 350 degrees for 1 hour or longer. Serves 8.
In large pot, place chicken, cover with ... corn and celery soup into pot and ... boiling soup and continue to stir. Reduce heat, simmer for about 15 minutes.
Remove cooked chicken from broth. Debone, ... boil and simmer for 10 to 12 minutes stirring 3 or 4 times. Add condensed soups. Freezes great. Servings 8.
Dust chicken cutlets in flour ... aside. Add mushroom soup to pan. Add ... boil, reduce slightly. Return chicken cutlets to pan to warm. Serve with rice.
Melt butter in ... Salt and pepper chicken. Place in ... and onion. Add chicken, soups and enough water to make thick gravy. Cook over low heat for 1 hour.
Bring chicken broth and water ... and cook 10 more minutes. Add can of soup. If too thick, add more water. Cook 10 more minutes. Add seasoning and serve.
In a large pot, place chicken, water, onion, ... chicken meat and return it to the pot. Add the kernel corn, cream corn and condensed celery soup to the pot.
Cut up fryer. ... taste. Boil until chicken is done. Add cream of chicken soup and cream of ... boiled eggs. Bring to a boil. Serve with saltine crackers.
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