Type what you have

Ingredients

• ✓ chicken bouillon
• water
• olive oil
• lemon juice
• dill
• garlic
• thyme
• rosemary
• oregano
• salt
• black pepper
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth.
3. 3 Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.
4. 4 Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

By leeann

Ingredients

• ✓ chicken bouillon
• butter
• black rice
• onion
• almond
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes.
3. 3 Add water and bouillon; bring to a boil.
4. 4 Reduce the heat to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.

By Love2cook32

Ingredients

• ✓ chicken bouillon
• butter
• onion
• garlic
• tomato
• water
• zucchini
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large skillet over medium heat. Add onion; cook and stir until onion is tender, about 5 minutes.
3. 3 Add garlic; cook and stir until fragrant, about 1 minute more.
4. 4 Stir tomatoes and 1/4 cup water into the mixture; cover. Cook, stirring occasionally, until tomatoes have reduced slightly, about 5 minutes.
5. 5 Pour another 1/4 cup water into the skillet. Add bouillon cube and stir until bouillon is dissolved. Add zucchini; continue cooking until zucchini is tender, 5 to 7 minutes.
6. 6 Season with black pepper and serve.

By FrackFamily5 CACT

Ingredients

• ✓ chicken bouillon
• collard green
• bacon
• butter
• onion
• water
• garlic
• oregano
• thyme
• savory
• milk

Instructions

1. 1 Put collard greens in a pot full of lightly salted water; bring to a boil, reduce heat to medium-low, and cook until tender, about 1 hour. Drain.
2. 2 Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon on paper towels.
3. 3 Melt butter in a large pot over medium heat. Cook and stir onion in melted butter until tender, 7 to 10 minutes. Stir bacon, chicken bouillon, water, garlic, oregano, thyme, and savory into the onion; bring to a boil. Stir collard greens into the mixture and simmer 5 minutes. Pour milk over the mixture, stir, and cook another 5 minutes.

By Jay Rush

Ingredients

• ✓ chicken bouillon
• sugar pumpkin
• carrot
• onion
• vegetable oil
• potato
• water
• heavy cream
• nutmeg
• black pepper
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
3. 3 Bake in preheated oven 40 minutes, until soft but not blackened.
4. 4 In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
5. 5 Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

By Craig

Ingredients

• ✓ chicken bouillon
• olive oil
• turkey bacon
• onion
• celery
• red pepper flakes
• garlic
• kale
• chicken broth
• balsamic vinegar
• sugar
• black pepper
• salt
• hot pepper sauce

Instructions

1. 1 Heat olive oil in a pressure cooker over medium heat. Stir in turkey bacon, onion, celery, and red pepper flakes; cook until turkey bacon is browned and onion is translucent, about 8 minutes. Stir in garlic; cook until fragrant, about 3 minutes more. Add kale gradually; cook and stir until just wilted, about 1 minute. Stir in chicken broth, balsamic vinegar, bouillon cubes, sugar, and pepper.
2. 2 Cover pressure cooker with lid and cook kale according to manufacturer's instructions, about 10 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully; stir in salt and hot pepper sauce.

By Sticky

Ingredients

• ✓ chicken bouillon
• potato
• water
• olive oil
• lemon juice
• garlic
• thyme
• rosemary
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange potatoes evenly in the bottom of a medium baking dish.
3. 3 Mix water, olive oil, lemon juice, garlic, bouillon cubes, thyme, rosemary, and pepper together in a small bowl. Pour mixture over potatoes.
4. 4 Cover and bake in the preheated oven, turning occasionally, until potatoes are tender yet firm, 1 ½ to 2 hours.

By Cathie

Ingredients

• ✓ chicken bouillon
• all-purpose flour
• salt
• black pepper
• feta cheese
• lemon juice
• oregano
• chicken breast
• olive oil
• water
• spinach
• tomato

Instructions

1. 1 On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
2. 2 With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
3. 3 In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

By Gail Oakley

Ingredients

• ✓ chicken bouillon
• water
• white rice

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and bouillon and stir. Reduce heat, cover and simmer for 20 minutes. Mix well before serving.

By Jennifer Riggs

Ingredients

• ✓ chicken bouillon
• water
• cornstarch
• water

Instructions

1. 1 In a microwave safe dish heat water and bouillon on high, stirring occasionally until just boiling.
2. 2 In a small bowl combine the cornstarch and cold water and mix together; stir into the hot broth and cook on medium for about 1 minute, or until thick, stirring at 30 second intervals.

By Denyse

Ingredients

• ✓ chicken bouillon
• chicken
• all-purpose flour
• egg
• salt

Instructions

1. 1 Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
2. 2 Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
3. 3 In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
4. 4 Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
5. 5 Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
6. 6 Add chicken meat, and stir. Serve hot.

By Lana Walker

Ingredients

• ✓ chicken bouillon
• bacon
• onion
• green bean

Instructions

1. 1 Heat a saucepan over medium heat, and add the bacon pieces. Fry for a few minutes, then add the onions. Cook and stir until the onions are tender, about 5 minutes. Pour in the green beans, and crumble in the bouillon cube. Stir to blend, then simmer for about 15 minutes. If you wish to simmer longer, add more water to keep the beans from scorching.

By Jennifer Bootz Evans

Ingredients

• ✓ chicken bouillon
• onion
• butter

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter.
3. 3 Replace the top of the onion, and wrap in aluminum foil.
4. 4 Place onions on preheated grill over indirect heat, and close the lid. Cook until tender, about 1 hour.
5. 5 Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

By Linda Smith

Ingredients

• ✓ chicken bouillon
• turnip
• water
• butter
• white sugar

Instructions

1. 1 Place turnips, water, and bouillon into a large skillet over medium heat; simmer until water has evaporated and turnips are tender, about 15 minutes.
2. 2 Stir butter into turnips until melted, then sprinkle with sugar. Gently simmer, stirring occasionally, until butter and sugar cook into a brown, sticky coating on turnips, about 10 minutes. Serve hot.

By Lynn Pennec

Ingredients

• ✓ chicken bouillon
• butter
• orzo pasta
• long-grain white rice
• water

Instructions

1. 1 In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
2. 2 Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
3. 3 Simmer for about 20 to 25 minutes or until all water is absorbed; serve.

By CCrane

Ingredients

• ✓ chicken bouillon
• water
• zucchini
• cream cheese

Instructions

1. 1 Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
2. 2 Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.

By Jilly Bean

Ingredients

• ✓ chicken bouillon
• water
• white rice
• onion
• butter
• water
• chicken thigh
• italian seasoning

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Dissolve bouillon in 1 tablespoon of water.
2. 2 Combine rice, onion, and butter in a medium bowl. Stir in bouillon mixture and 2 cups water. Mix well and pour into a 9x13-inch baking dish.
3. 3 Place thighs on top of rice mixture and season with Italian seasoning. Bake in the preheated oven until thighs are no longer pink at the bone and the juices run clear, about 35 to 45 minutes depending on the size of the thighs.

By Carol B

Ingredients

• ✓ chicken bouillon
• butter
• egg noodle
• long grain white rice
• chicken broth

Instructions

1. 1 Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
2. 2 Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

By 5lilblessings

Ingredients

• ✓ chicken bouillon
• water
• chicken
• egg noodle

Instructions

1. 1 Measure water into a large pot. Add chicken and bouillon; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken from broth. Chop into small pieces, then return meat to the pot.
3. 3 Add egg noodles and cook until tender.

By lori

Ingredients

• ✓ chicken bouillon
• butter
• long grain rice
• garlic
• salt
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an oven-proof dish in the oven while it preheats, about 10 minutes.
2. 2 Remove dish from the oven and add rice, garlic, and salt. Return to the oven for 5 minutes.
3. 3 Dissolve bouillon cubes in the boiling water, then add to the rice mixture. Return to the oven and bake, uncovered, until water is absorbed and rice is tender, about 20 minutes.

By Dukey

Ingredients

• ✓ chicken bouillon
• water
• butter
• italian seasoning
• dill weed
• garlic salt
• chicken breast

Instructions

1. 1 Pour water into a microwave-safe casserole dish and place it in the microwave. Heat until boiling, about 2 minutes. Stir in bouillon cubes, butter, Italian seasoning, dill, and garlic salt.
2. 2 Pierce chicken breasts with a fork on one side; place pierced-side down in the casserole dish. Chicken should be almost covered by liquid, if not completely covered.
3. 3 Cover the dish; cook in the microwave for 10 minutes, or until chicken is no longer pink, and juices run clear. If chicken is not done after 10 minutes, continue to cook at 1 1/2 minute intervals.

By MINDERK

Ingredients

• ✓ chicken bouillon
• pork tenderloin
• garlic
• potato
• carrot
• water

Instructions

1. 1 Place pork in the slow cooker and sprinkle with garlic. Arrange potatoes, carrots, and bouillon cubes around pork. Add water.
2. 2 Cover and cook on Low until pork is slightly pink in the center and potatoes are tender, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Jenifer Heintskill Kusak

Ingredients

• ✓ chicken bouillon
• potato
• celery
• onion
• whole kernel corn
• chive

Instructions

1. 1 Place potatoes, celery and leaves, and onion in a large pot. Pour in enough water to cover. Bring to a boil.
2. 2 Remove celery leaves, then stir in bouillon cubes until dissolved. Mix in corn. Reduce heat to medium-low; cook until potatoes are tender, about 20 minutes.
3. 3 Mix chives into soup; continue cooking 5 minutes more. Serve warm.

By Soraya Sanchez

Ingredients

• ✓ chicken bouillon
• brussels sprout
• bacon
• onion
• honey
• soy sauce
• raisin
• pine nut
• sesame seed

Instructions

1. 1 Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
3. 3 Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.

By Abuela Nany

Ingredients

• ✓ chicken bouillon
• butter
• almond
• celery
• onion
• white sugar
• ginger

Instructions

1. 1 Melt butter in a large skillet over medium heat; cook and stir almonds until golden, 2 to 3 minutes. Stir celery, onion, bouillon, sugar, and ginger into almonds. Continue to cook and stir until celery is tender, about 10 minutes.

By Nifty Deb

Ingredients

• ✓ chicken bouillon
• greek seasoning
• seasoned salt
• garlic powder
• butter

Instructions

1. 1 Stir Greek seasoning, bouillon cube, seasoning salt, and garlic powder into melted butter in a glass measuring cup until bouillon cube is dissolved.
2. 2 Pour marinade into a wide, shallow dish; add your steak of your choice, turning to coat both sides with marinade. Cook or grill as desired.

By Tammy Prescott Heginger

Ingredients

• ✓ chicken bouillon
• chicken breast
• water
• carrot
• celery
• onion
• egg noodle

Instructions

1. 1 In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
2. 2 Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.

By Gdolapp

Ingredients

• ✓ chicken bouillon
• potato
• onion
• butter
• parsley
• water
• milk
• all-purpose flour

Instructions

1. 1 Place potatoes, onion, butter, chicken bouillon cubes, parsley, and water into a slow cooker. Set on Low and let cook for 6 to 8 hours.
2. 2 At least 1/2 an hour before serving, stir together milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.

By TJACKSON

Ingredients

• ✓ chicken bouillon
• egg
• milk
• pork chop
• saltine cracker
• oil
• water

Instructions

1. 1 In a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated.
2. 2 Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides. Add water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.
3. 3 To deep fry, skip the water and bouillon cube. Heat frying oil to 350 degrees F (175 degrees C). Fry coated chops for about 10 minutes or until golden brown. Season with salt and pepper immediately after. They come out moist and delicious.

By LMAHONEY

Ingredients

• ✓ chicken bouillon
• bacon
• onion
• water
• black-eyed pea
• salt
• pepper
• potato

Instructions

1. 1 Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
2. 2 Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.

By EmpressChristine