Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Best Url Shortener
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Chicken - Crock Pot Country Chicken Soup
Famous Authors (View All Authors)
Soups - Chicken -  Crock Pot Country Chicken Soup Post by :lwsmith Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2997

Click below to download : Soups - Chicken - Crock Pot Country Chicken Soup (Format : PDF)

Soups - Chicken - Crock Pot Country Chicken Soup

2 onions, chopped
2-3 carrots, sliced
2 stalks celery, sliced
2 tsp. each salt & pepper
1/2 tsp. basil
1/4 tsp. leaf thyme
3 Tbsp. dried parsley flakes
peas
2 1/2 lb. Fryer
4 cups water
1 cup noodles


Place all in Crock-Pot except noodles in order listed. Cover and cook on low for 8-10 hours. (High 4-6 hours) One hour before serving remove chicken, cool and pull meat from bones. Return to soup. Add noodles, turn to High and cook one hour.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Chicken -  Deviled Chicken Soup Soups - Chicken - Deviled Chicken Soup

Soups - Chicken -  Deviled Chicken Soup
1 lb. skinless, boneless chicken 1 large red potato 1 1/2 cups frozen corn 1 medium onion chopped 1/2 cup celery chopped 3 Tbl. Dijon mustard 1/4 tsp. pepper 1/8 tsp. garlic powder 2 1/2 cups vegetable juice 1 can chicken broth Rinse chicken, cut into bite-size pieces. Combine everything in crockpot; pour veggie juice and chicken broth over all. Cover and cook on low 8-10 hours or on high 4-5 hours. Serves 6.
PREVIOUS BOOKS

Soups - Chicken -  Cream Of Chipotle Roasted Corn Soup Soups - Chicken - Cream Of Chipotle Roasted Corn Soup

Soups - Chicken -  Cream Of Chipotle Roasted Corn Soup
4 (15.25 oz.) cans whole kernel corn, drained 1/2 cup onion, diced 4 oz. all-purpose flour 1/2 cup butter 1 gallon chicken stock 1 quart Half & Half 4 tsp. McCormick Tour de Flavour Ground Ancho Chile Pepper 2 tsp. McCormick Tour de Flavour Ground Chipotle Chile Pepper 4 tsp. McCormick Paprika Salt to taste 2 pounds boneless chicken, cooked and cubed Melt butter in stock pot. Brown onion until translucent. Slurry flour with 1/2 cup chicken stock. Add to pot, stirring well. Add remaining chicken stock, corn, and seasonings. Cook until heated to a boil. Add Half & Half. Return
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT