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Results 91 - 100 of 246 for chicken carrots corn potato
Precook meat, de-bone and chop fine. Save broth. In a large kettle put in broth, water, juice and begin adding vegetables requiring longest ...
Combine all ingredients, bring to a boil. Reduce to low-medium heat and simmer until vegetables are tender.
Combine broth, carrot, onion and herbs in ... Puree can of potatoes and add to mixture. Bring to a boil and serve. Serves 4-1 1/2 cup servings.
Cook fryer in about 3 ... the celery, onion, potato and bouillon. Thicken the broth ... flour. Add soups, corn, peas and carrots and the butter and continue ... serve. No baking required.
In large saucepan, cook bacon until crisp; remove and crumble. In droppings, cookonion and thyme until tender; stir in flour until smooth. ...
Combine 1/2 pound potatoes with ... in remaining potatoes, carrots, corn, celery, onions and seasoning. ... slightly. Serve topped with grated cheese.
97. CHICKEN CHOWDER
Boil chicken, cool and shred; return ... to broth. Slice carrots and dice potatoes; add to ... Cook slowly until thick, stirring occasionally.
98. VEGETABLE SOUP
Brown hamburger and onions. Add everything together into a large kettle (after hamburger and onion is brown), simmer 2 hours. Then enjoy.
In large stock pot (as this makes 4 or 5 quarts) place first 6 ingredients. Cover with water. Boil gently until almost tender, stirring ...
100. FRESH MINESTRONE
Any or all of the ... Add 2 cups chicken stock, bring t boil and ... crisp. Garnish with parsley. (You may leave out the cabbage family vegetable.)
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