Type what you have

Ingredients

• ✓ chicken bouillon granules
• crema
• cream cheese
• poblano pepper
• vegetable oil
• onion
• corn kernel

Instructions

1. 1 Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
2. 2 Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
3. 3 Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

By gem

Ingredients

• ✓ chicken bouillon granules
• butter
• rice
• vermicelli pasta
• water
• parsley
• garlic powder
• onion powder

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
2. 2 Pour water over rice mixture. Stir in chicken bouillon, parsley, garlic powder, and onion powder; bring to a boil.
3. 3 Cover the saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes.

By SHORECOOK

Ingredients

• ✓ chicken bouillon granules
• russet potato
• sweet potato
• milk
• butter
• brown sugar
• salt
• white pepper
• allspice
• nutmeg

Instructions

1. 1 Combine russet potatoes and sweet potatoes in a large pot. Pour enough water over potatoes to cover; add chicken bouillon. Bring water to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
2. 2 Dump drained potatoes in a large bowl; add milk, butter, brown sugar, salt, pepper, allspice, and nutmeg. Whip potato mixture with a potato masher or immersion blender until a desired consistency is reached.

By Matthew Broomhead

Ingredients

• ✓ chicken bouillon granules
• onion
• green chili
• garlic
• lime
• cilantro
• water
• salt
• butter
• instant rice

Instructions

1. 1 Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
2. 2 Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.

By BCOLLINS1

Ingredients

• ✓ chicken bouillon granules
• water
• quinoa
• coconut oil
• coconut oil
• crimini mushroom
• yellow onion
• red bell pepper
• salt
• red wine
• soy sauce
• parmesan cheese

Instructions

1. 1 Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
2. 2 Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
3. 3 Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
4. 4 Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

By Claudia

Ingredients

• ✓ chicken bouillon granules
• mayocoba bean
• vegetable oil
• onion
• tomato
• serrano pepper
• bacon
• ham
• mexican beer
• jalapeno pepper
• cilantro
• sea salt

Instructions

1. 1 Place mayocoba beans in a large bowl with enough cool water to cover by several inches; soak 8 hours to overnight.
2. 2 Drain beans; rinse thoroughly. Transfer beans to a large stockpot; add enough water to cover beans by several inches. Bring to a boil, then reduce heat to medium-low, cover the pot, and simmer until beans are soft in centers, about 90 minutes.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add tomatoes and serrano; simmer until tomatoes slightly softened, about 5 minutes. Reduce heat to medium-low; continue cooking until liquid begins to thicken, about 10 minutes more. Remove from heat; set aside.
4. 4 Cook bacon in a large, deep skillet over medium-high heat, stirring occasionally, until very crispy, about 10 minutes. Transfer to a paper towel-lined plate to drain using a slotted spoon, leaving drippings in skillet.
5. 5 Add ham to the same skillet; cook in drippings until browned, about 5 minutes. Transfer to the plate with bacon to drain using a slotted spoon.
6. 6 Stir tomato mixture, bacon, ham, beer, jalapeños, cilantro, and bouillon granules into cooked beans; season with sea salt. Bring mixture to a simmer; cook until beans are completely softened, about 30 minutes.

By gem

Ingredients

• ✓ chicken bouillon granules
• vegetable oil
• corn kernel
• poblano pepper
• onion
• pea
• garlic
• carrot
• water
• milk
• butter
• rice

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
2. 2 Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

By gem

Ingredients

• ✓ chicken bouillon granules
• water
• milk
• all-purpose flour
• sour cream
• onion
• cheddar cheese
• sauerkraut
• salt
• black pepper
• caraway seed
• butter
• hash brown potato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk water, milk, flour, and bouillon granules together in a medium saucepan; bring to a boil, whisking continuously until thick, 1 to 2 minutes. Off heat, stir in sour cream. Set aside to cool.
3. 3 Combine onion, Cheddar cheese, sauerkraut, salt, black pepper, and caraway seeds in a large bowl; stir in sour cream sauce and melted butter. Fold in hash browns; transfer mixture to the prepared baking dish, flattening into an even layer using a spatula.
4. 4 Bake in the preheated oven until potatoes are tender and top is brown and bubbly, 60 to 70 minutes.

By daplo

Ingredients

• ✓ chicken bouillon granules
• margarine
• chicken breast

Instructions

1. 1 Melt margarine in a medium skillet over medium heat. Stir in bouillon granules until melted. Add chicken and cook, turning often, until chicken is cooked through and juices run clear, about 20 minutes. Add more margarine and bouillon if needed.

By LATISHA JEAN

Ingredients

• ✓ chicken bouillon granules
• turkey leg
• water
• barbecue sauce

Instructions

1. 1 Place the turkey legs into a 4 quart pressure cooker over medium-high heat. Pour in just enough water to cover them. Sprinkle chicken bouillon granules over the water, and stir to dissolve a little. Place the lid on the cooker, and bring up to full pressure. Cook for about 5 minutes.
2. 2 While the turkey is cooking, preheat your oven's broiler. After the time is up on the turkey, remove from the heat. Run cold water over the top of the cooker to help release the pressure, and open the lid. Place the turkey legs on a broiling pan or roasting pan.
3. 3 Broil the turkey legs for 10 to 15 minutes, until the skin is brown and crispy. Brush the legs with barbeque sauce towards the end of cooking. Serve with remaining sauce on the side.

By NCwriter

Ingredients

• ✓ chicken bouillon granules
• water
• butter
• vermicelli pasta
• long grain white rice
• black pepper
• salt
• greek seasoning

Instructions

1. 1 Dissolve chicken bouillon in water in a bowl.
2. 2 Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
3. 3 Pour bouillon mixture into the skillet with the vermicelli.
4. 4 Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

By Ann Bray

Ingredients

• ✓ chicken bouillon granules
• butter
• chicken broth
• egg noodle

Instructions

1. 1 Melt butter in a medium saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
2. 2 Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

By Carol Castellucci Miller

Ingredients

• ✓ chicken bouillon granules
• bacon drippings
• all-purpose flour
• buttermilk
• salt
• black pepper

Instructions

1. 1 Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
2. 2 Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.

By lutzflcat

Ingredients

• ✓ chicken bouillon granules
• water
• carrot
• quinoa
• broccoli
• spinach

Instructions

1. 1 Combine water, carrots, quinoa, and chicken bouillon in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer until nearly all water has been absorbed and outer ring of quinoa grain is visible, 10 to 12 minutes.
2. 2 Add broccoli and spinach to the pot, stir, and cover to allow spinach to wilt. Continue to cook until all water is absorbed and vegetables have been heated through, about 5 minutes more.
3. 3 Spoon quinoa and veggies into a bowl and serve.

By FRAMBUESA

Ingredients

• ✓ chicken bouillon granules
• chicken
• pie crust
• cream of mushroom soup
• green pea
• water

Instructions

1. 1 In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
4. 4 Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!

By Jill

Ingredients

• ✓ chicken bouillon granules
• olive oil
• butter
• onion
• balsamic vinegar
• heavy cream
• parmesan cheese

Instructions

1. 1 Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

By Kevin Watral

Ingredients

• ✓ chicken bouillon granules
• yukon gold potato
• sweet potato
• butter
• heavy cream
• brown sugar
• black pepper
• monterey jack cheese

Instructions

1. 1 Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.
2. 2 Preheat the oven broiler.
3. 3 In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.
4. 4 Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.

By Kat

Ingredients

• ✓ chicken bouillon granules
• turkey breast
• chicken stock
• butter
• sage
• savory
• rosemary
• thyme

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Loosen the skin from the meat of the turkey breast.
3. 3 Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
4. 4 Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

By Sara Archibald Howard

Ingredients

• ✓ chicken bouillon granules
• green bean
• water
• butter
• garlic

Instructions

1. 1 Place green beans and water in a microwave-safe bowl; cook in the microwave on high until tender, about 5 minutes. Drain.
2. 2 Stir butter, garlic, and chicken bouillon into beans until well combined.

By Chelsey Carr

Ingredients

• ✓ chicken bouillon granules
• ham bone
• potato
• baby carrot
• tomato paste
• creole seasoning
• italian seasoning
• water

Instructions

1. 1 Place ham bone, potatoes, and carrots into a slow cooker. Top with tomato paste, chicken bouillon granules, and Creole and Italian seasonings.
2. 2 Pour in water as needed to cover; cook on High until potatoes and carrots are soft, 5 to 6 hours. Stir occasionally.

By Mommaof3

Ingredients

• ✓ chicken bouillon granules
• margarine
• self-rising flour
• club soda
• mixed vegetable
• water
• chicken
• cornstarch

Instructions

1. 1 Cut margarine into flour in a medium bowl until it resembles coarse meal. Mix in just enough club soda to form a ball. Refrigerate dough for 3 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Assemble 4 oven-safe onion soup bowls.
3. 3 Combine mixed vegetables, water, and leftover chicken in a medium saucepan; bring to a boil. Add cornstarch and chicken bouillon; cook and stir until mixture has thickened, 3 to 5 minutes. Set aside.
4. 4 Remove dough from the refrigerator and divide into 5 balls. Roll 4 of the balls on a lightly floured surface into circles that are large enough to cover the bottom and sides of the soup bowls. Roll out the last ball of dough. Cut out 4 circles, each slightly larger than the size of each bowl opening.
5. 5 Press bottom crusts into each soup bowl and fill with about 1 1/2 cups filling on top. Top with smaller dough circles and press dough together to seal.
6. 6 Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let stand 10 to 15 minutes before serving.

By Tony Carriere

Ingredients

• ✓ chicken bouillon granules
• water
• ham bone
• lentil
• celery
• carrot
• green bell pepper
• onion
• marjoram
• bay leaf

Instructions

1. 1 Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
2. 2 Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes.
3. 3 Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.

By soupysales

Ingredients

• ✓ chicken bouillon granules
• instant mashed potato flakes
• milk powder
• onion
• parsley
• white pepper
• thyme
• turmeric
• seasoning salt

Instructions

1. 1 Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar.
2. 2 Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.

By Allrecipes Member

Ingredients

• ✓ chicken bouillon granules
• olive oil
• green bell pepper
• onion
• garlic
• tomato
• water
• basil
• black pepper
• spinach

Instructions

1. 1 In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
2. 2 Stir in spinach and cook 5 to 7 minutes more.

By Morris

Ingredients

• ✓ chicken bouillon granules
• long grain white rice
• water
• lime juice
• cilantro
• salt

Instructions

1. 1 Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

By Mrs Brown

Ingredients

• ✓ chicken bouillon granules
• butter
• all-purpose flour
• salt
• white pepper
• onion
• half-and-half
• shrimp
• crab meat
• white wine

Instructions

1. 1 In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
2. 2 Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

By katrina berry

Ingredients

• ✓ chicken bouillon granules
• rolled oat
• margarine
• water
• cornmeal
• sugar
• milk
• cheddar cheese
• egg
• whole wheat flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a large bowl, stir together the rolled oats, margarine and boiling water. Set aside for 10 minutes.
2. 2 Combine the cornmeal, sugar, and bouillon, stir into the oat mixture along with the egg and milk until smooth. fold in the shredded cheese. Gradually stir in the flour until a stiff but workable dough is formed. Knead the dough for a few turns. On a lightly floured surface, roll the dough out to 1/2 inch thickness. Cut with a bone-shaped cookie cutter or cut into 1x3 inch rectangles. Place treats 1 inch apart onto the prepared cookie sheets.
3. 3 Bake for 35 to 40 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool completely on wire racks.

By Marsha

Ingredients

• ✓ chicken bouillon granules
• cooking spray
• chicken breast
• apple juice
• lemon
• cornstarch

Instructions

1. 1 Heat skillet sprayed with cooking spray over medium-high heat. Cook chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Cut chicken into strips.
3. 3 Whisk apple juice, lemon juice, cornstarch, and chicken bouillon in a skillet until smooth.
4. 4 Heat skillet over medium heat, stirring until sauce is thick and bubbly, 3 to 5 minutes; continue cooking for 3 more minutes.
5. 5 Place chicken strips into the apple juice sauce and simmer for 6 to 8 minutes before serving.

By NmStutz

Ingredients

• ✓ chicken bouillon granules
• water
• quinoa
• black bean
• tomato
• green chile
• cumin
• coriander
• garlic powder
• black pepper
• monterey jack cheese

Instructions

1. 1 Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa and 2 teaspoons chicken bouillon. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 20 to 25 minutes.
2. 2 Meanwhile, combine remaining 1 1/2 cups water and 1 teaspoon bouillon with black beans, diced tomatoes, cumin, coriander, garlic powder, and pepper in another medium saucepan. Bring to a boil. Reduce heat to medium and cover. Simmer until quinoa is ready.
3. 3 Remove quinoa from heat and let sit for 5 minutes. Spoon the quinoa into bowls. Top with the seasoned beans and Monterey Jack cheese.

By mlovestocook

Ingredients

• ✓ chicken bouillon granules
• water
• tomato sauce
• apple cider vinegar
• barbecue sauce
• honey
• ketchup
• brown sugar
• onion powder
• garlic powder
• paprika
• mustard

Instructions

1. 1 Stir hot water and chicken bouillon granules together in a 2-quart stock pot to dissolve the granules completely; add tomato sauce, vinegar, barbeque sauce, honey, ketchup, brown sugar, onion powder, garlic powder, paprika, and mustard.
2. 2 Stir mixture and bring to a boil. Reduce heat to medium-low and simmer until the sauce is thickened, about 1 hour.

By BJ