| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(16 oz) tomatoes; cut up |
| 1 1/2 |
c |
Diced cooked chicken |
| 1/2 |
c |
Sliced celery |
| 1/2 |
c |
Sliced carrot |
| 1 |
cn |
(3 oz) sliced mushrooms drained |
| 3 |
ts |
Instant chicken bouillon granules |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Dried thyme; crushed |
| 5 |
c |
Water |
| 1 |
c |
Cooked medium noodles. |
INSTRUCTIONS
I made this soup last week and it is really good. You can either make it
from chicken bouillon granules or from your own chicken broth. Both recipes
are below. I got this recipe from Better Homes and Garden Crockery Cooker
Cookbook.
In crockery cooker combine undrained tomatoes, chicken, carrot, celery,
mushrooms, bouillon, bay leaf and thyme. Stir in water. Cover and cook
on low heat settings for 6 to 8 hours. Turn to high-heat setting; stir in
cooked noodles. Cover; heat through, about 10 minutes. Remove bay leaf.
Serves 5 or 6
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Diane & Mike
<spangen@agt.net> on Nov 16, 1997
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