Karens Chicken Soup Recipes

Steps:

• Put all this in the large pot in no special order except the broth and meat first. Chop all veggies finely, cube the squash. Cut kale into 2" squares.
• Add additional water to cover the ingredients in the pot. Boil and then simmer for 2-4 hours, add salt pepper and bouillon cubes to taste. Pull out all meat, skin and bones, chop all meat and put back in pot. Heat and serve!
• In addition you can serve this over noodles or throw barley in during the cooking process!

Steps:

• Preheat oven to 350.
• Cut chicken up into bite size pieces.
• Spray a 9 X 13 pan.
• Place chicken in the bottom of the pan.
• Top with the Broccoli.
• In a bowl combine, the soups, mayonnaise and Lemon Juice.
• Pour evenly over the broccoli layer in the casserole.
• Sprinkle cheese evenly over the soup layer.
• Sprinkle bread crumbs over the cheese.
• Dot with butter.
• Bake at 350 uncovered for 30 minutes until cheese is bubbly.
• Serve over rice.
• This reheats very nicely.

Steps:

• 1. In large pot, combine oil, chicken base, onions, and spices. Sauté until onions are soft and clear (about 5 minutes).
• 2. In a mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add Masa Harina "rue" to sautéed onions, bring to a boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
• 3. Add tomatoes and remaining 3 quarts water to pot. Let mixture return to boil stirring occasionally.
• 4. Add American cheese (or Velveeta) to soup. Cook, stirring occasionally, until cheese melts.
• 5. Add chicken; heat through.
• 6. Ladle into BIG ;) soup bowls. Top with mixed cheese shreds, pico de gallo, and tortilla strips. Enjoy your Chili's Enchilada Soup!