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Results 91 - 100 of 1,460 for chicken vegetable soup
91. CHICKEN POT PIE
Preheat oven to 400°F. Mix soup, vegetables (may use fresh vegetables), chicken, and broth. (The mixture ... if it begins to brown too quickly.
Combine all ingredients in cooker ... 5 hours. Remove chicken pieces from soup. Discard skin and bones ... meat to soup. Yield: About 6 servings.
Drain chicken; reserve liquid. Chop chicken; ... thick. Stir in vegetables, chicken, and chicken liquid. ... are tender. Enjoy. Makes 6 servings.
Cook chicken parts until tender (I use 6 or 8 breast pieces).
Combine all ingredients except rice. Bring to a boil. Reduce heat; simmer 2 minutes. Stir in rice; cover. Remove from heat. Let stand 5 ...
Cover chicken with 1 1/2 quarts of ... ingredients. Cook until vegetables are tender; add shredded chicken. ... if desired. Makes about 14 cups.
In 3 quart pot empty chicken, separate chunks. Add 2 ... avoid lumps. Drain vegetables and add to pot along ... tender, about 15 to 20 minutes.
Cook zucchini, carrots and onion with oregano in butter until tender. Add remaining ingredients and heat to serve.
Mix all ingredients in a pot and simmer until vegetables are tender.
Heat both measurings of butter ... flour; sprinkle over vegetables. Gradually stir in milk; ... to a boil. Reduce heat and simmer until heated.
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