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Results 11 - 20 of 172 for chicken soup for cold
Cook fryer, cut into bite size pieces. Drain. Reserve chicken broth. Place fryer water, bouillon ... can of broth, soups, celery, carrots, onions, potatoes, ... done. Yields 10-12 servings.
Dredge chicken in mixture of flour, salt, ... butter. Blend together soup, water and paprika (double ... at 350 degrees for 45- 60 minutes. Remove chicken ... minutes. Drain and serve.
1. After removing the chicken skin, cut into 1 1/2 ... the chicken again for 10 minutes. Drain and remove ... form the lemon onto the chicken.
14. CHICKEN STIR-FRY
Start the rice cooking in ... pan. Fry the chicken in oil over high heat. ... until tender-crisp. Add soup, soy sauce and vinegar, ... immediately serve over rice.
15. NO PEEK CHICKEN
Lightly grease 9 x 13 ... Mix rice, mushroom soup, chicken soup, water, parsley and curry ... and bake at 350°F for 2 1/2 hours. No peeking!
Remove excess fat from chicken and remove skin. In deep ... to skillet. Stir soup and water together and pour ... scant 1/4 cup for each dumpling, drop dough into ... 30 to 45 minutes.
Cut up chicken and plate in kettle with ... ingredients and simmer for 2 to 3 hours longer. ... around over boiling soup. Cover tightly and simmer ... without peeking. Serves 12.
In skillet over medium high heat, heat chicken and remaining ingredients except water ... thick. Pour mixture over chicken. Serve with egg noodles.
1. After removing the chicken skin, cut into 1 1/2 ... the chicken again for 10 more seconds. Drain and ... with some sliced lemon and parsley.
Spread uncooked rice in a ... casserole dish. Place chicken pieces over rice. Chicken may ... Mix water with soup and pour over the chicken. ... to taste. Cook for 1 hour at 350°F or ... top. Serve while hot.
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