392 chicken salad chicken soup Recipes

vegetable oil, boneless skinless chicken breast, cubed, cream of celery soup or 1 can cream of mushroom soup, water, caesar salad dressing, hot cooked linguine, tomato, diced, salt and pepper, grated parmesan cheese

chicken pieces, russian salad dressing, dark preferred, apricot preserves, lipton onion soup mix, cream of mushroom soup

chicken thighs, skinned, italian salad dressing mix, butter, onion, chopped, minced garlic, cream of chicken soup, cream cheese, cubed, chicken broth, salt and black pepper

boneless skinless chicken breasts, butter, melted, salt and pepper, garlic cloves, crushed, italian salad dressing mix, onion flakes, condensed cream of chicken soup, cream cheese, softened, chicken broth, fresh basil , slivered, fresh parsley, chopped

diced cooked chicken, frozen broccoli, cream of chicken soup, salad dressing, lemon juice, curry powder (i prefer more ), cheddar cheese, soft breadcrumbs, melted butter or 1 tbsp margarine

boneless skinless chicken breasts, reduced-calorie margarine, dried italian salad dressing mix, fat free chicken broth, fat-free condensed mushroom soup, fat-free cream cheese with chives, angel hair pasta

boiling water, dry chicken noodle soup mix, instant rice, celery, chopped, onions, chopped, cooked chicken, chopped, curry powder, salt, dry mustard, pepper, crushed pineapple, mayonnaise

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish

cream cheese, boneless skinless chicken breasts, italian salad dressing mix, cream of mushroom soup, cream of chicken soup, sliced mushrooms, velveeta cheese, to your taste, cooked white rice

cream of chicken soup, diced celery, chopped onion, salad dressing or 1/2 cup mayonnaise, pepper, hardboiled egg, chopped, tuna or 2 cups cooked cubed chicken, broken potato chips

leeks , trimmed of tough tops, leave 3 to 4 inches of green on white of leek, extra-virgin olive oil , 2 tbsp for soup, 1/4 cup for salad dressing, some for drizzling, bay leaf, fresh or dried, all purpose potatoes , such as russet, peeled and sliced, salt and freshly ground black pepper, good quality chicken stock , available on soup aisle, garlic , cracked away from skin, whole grain french bread, cut into very small pieces, plu more for dipping, slab bacon , 1 (1/2-inch) slice from butcher counter, shallot, chopped, white wine vinegar, dijon mustard, eggs, heads chicory, washed and torn into bite-sized pieces, heads endive , quartered lengthwise and leaves separated, chopped fresh tarragon leaves , a few sprigs, chopped fresh chives, for garnish

chicken thighs without skin -- ready to cook (i sometimes use pieces of choice equaling 4#), butter or margarine -- melted, black pepper, salt, italian salad dressing mix, condensed cream of chicken soup, cream cheese -- cubed, chicken broth, onion -- chopped, chicken broth -- to cook onion, garlic -- minced (i use minced garlic)

chicken pieces, italian salad dressing mix, melted butter, divided, onion, chopped, garlic, chopped, cream of chicken soup, cream cheese, chicken broth

bone-in chicken breast halves (12 oz each), skin removed, butter, melted, italian salad dressing mix, salt, pepper, chicken broth, divided, onion, chopped, butter, condensed cream of chicken soup, undiluted, garlic cloves, minced, cream cheese, cubed, hot cooked rice, almonds, toasted

chicken thighs, italian salad dressing mix, butter, melted and divided, onion, chopped, garlic clove, chopped, low-fat cream of chicken soup, neufchatel cheese, chicken broth

chicken (chopped ), butter, italian salad dressing mix (1 envelope), cream cheese, cream of chicken soup

chicken breasts, cut each in half, chicken broth, butter, cream cheese, dried italian salad dressing mix, cream of mushroom soup, angel hair pasta, cooked and drained

chopped cooked chicken, shredded swiss cheese, chopped cooked ham, cream of chicken soup, cream cheese, softened, dried italian salad dressing mix, refrigerated pizza dough, olive oil