Type what you have

Ingredients

• ✓ chicken bouillon powder
• zucchini
• potato
• onion
• cream cheese
• salt
• pepper

Instructions

1. 1 Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
2. 2 In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
3. 3 Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

By Rebecca

Ingredients

• ✓ chicken bouillon powder
• water
• broccoli
• margarine
• onion
• celery
• all-purpose flour
• milk
• nutmeg
• black pepper
• cheddar cheese

Instructions

1. 1 Bring water and broccoli florets to a boil in a medium pot, then reduce the heat and cook for about 3 minutes. Drain, reserving all of the cooking liquid.
2. 2 In a food processor or blender, process 1/2 of the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
3. 3 In a heavy-bottomed cooking pot, melt butter or margarine. Add onion and celery and cook for 3 to 4 minutes, or until soft. Stir in flour and cook, stirring constantly for 1 to 2 minutes. Add reserved cooking liquid and bouillon granules and bring to boil, stirring constantly. Reduce the heat to medium and simmer, stirring constantly, until thickened.
4. 4 Stir in milk, nutmeg, and pepper, then stir in both processed and chopped broccoli. Cook until heated through. Adjust seasonings to taste. Serve with grated Cheddar cheese.

By William Uncle Bill Anatooskin

Ingredients

• ✓ chicken bouillon powder
• butter
• onion
• potato
• carrot
• water
• black pepper
• all-purpose flour
• milk
• parsley
• thyme

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a saucepan over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
3. 3 While onions are cooking, place diced potatoes, carrots, water, and chicken bouillon in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
4. 4 Add flour to cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add milk and stir well. Cook over low heat stirring constantly until warmed through.
5. 5 Add potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.

By Cyd Lmbros

Ingredients

• ✓ chicken bouillon powder
• margarine
• onion
• celery
• all-purpose flour
• water
• chicken broth
• potato
• asparagus
• half and half
• soy sauce
• black pepper
• white pepper

Instructions

1. 1 Melt margarine in a heavy cooking pot. Add onion and celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add potato and asparagus. Reduce heat, and simmer for about 20 minutes.
2. 2 Puree soup in a food processor or blender in batches. Return to pot.
3. 3 Stir in half-and-half, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

By William Uncle Bill Anatooskin

Ingredients

• ✓ chicken bouillon powder
• mexican cheese
• sour cream
• tostada
• fried corn tortilla strip
• chile
• cabbage
• radish
• cilantro
• avocado
• lime wedge
• bay leaf
• oregano
• lime juice
• hominy
• water
• jalapeno chili pepper
• garlic
• onion
• corn oil
• chicken breast

Instructions

1. 1 Pat chicken dry with paper towels and season with salt and pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to a 6-quart slow cooker.
3. 3 Cook onion in the same skillet over medium heat until softened, 2 to 3 minutes. Stir in garlic, minced chile, and bouillon powder; continue cooking for 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into the slow cooker. Add remaining 7 cups water, hominy, lime juice, oregano, and bay leaf to the slow cooker.
4. 4 Cover and cook on Low for 4 to 6 hours or High for 3 to 4 hours. Soup is ready when chicken is tender and easily pulled apart. Shred chicken using 2 forks. Ladle soup into bowls and let guests garnish soup as desired.

By Mazola

Ingredients

• ✓ chicken bouillon powder
• chicken breast
• egg
• lemon juice
• all-purpose flour
• garlic powder
• paprika
• butter
• water

Instructions

1. 1 In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
2. 2 In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
3. 3 In a large skillet, melt butter/margarine and brown the coated chicken pieces.
4. 4 Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

By Terry

Ingredients

• ✓ chicken bouillon powder
• butter
• onion
• carrot
• garlic
• water
• broccoli floret
• half-and-half
• all-purpose flour
• water
• soy sauce
• black pepper
• parsley

Instructions

1. 1 Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
2. 2 In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
3. 3 In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
4. 4 In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
5. 5 Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.

By William Uncle Bill Anatooskin

Ingredients

• ✓ chicken bouillon powder
• potato
• buttermilk
• butter
• dill
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and mash in a large bowl.
2. 2 Add buttermilk, butter, bouillon powder, dill, salt, and pepper and mash until creamy.

By J

Ingredients

• ✓ chicken bouillon powder
• water
• onion
• carrot
• potato
• green bell pepper
• tomato
• black pepper
• curry powder
• cabbage
• celery
• cauliflower
• dill weed

Instructions

1. 1 In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender.
2. 2 Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.

By William Uncle Bill Anatooskin

Ingredients

• ✓ chicken bouillon powder
• turkey
• water
• garlic powder
• onion powder
• poultry seasoning
• parsley
• paprika

Instructions

1. 1 Preheat an outdoor grill for indirect medium heat and lightly oil the grate.
2. 2 Place turkey, breast-side down, onto the preheated grill. Sear on both sides until skin is golden to dark brown.
3. 3 In a large roasting pan, mix water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika together.
4. 4 Place turkey, breast-side down, into the roasting pan and scoop seasoning mixture over top. Cover the pan tightly with foil and place onto the grill.
5. 5 Grill until no longer pink at the bone and the juices run clear, 3 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C). Remove from the grill and let stand for 15 minutes before carving.

By Rtarver

Ingredients

• ✓ chicken bouillon powder
• chicken leg
• chicken thigh
• salt
• black pepper
• canola oil
• water
• garlic powder

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Pat chicken dry and season generously with salt and pepper.
2. 2 Heat oil in a large skillet over medium-high heat until shimmering. Add chicken in batches, skin-side down, and cook until well browned, about 3 minutes; be careful it doesn't burn. Flip and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.
3. 3 Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) chicken until it comes about 1/3 of the way up the sides; do not cover chicken.
4. 4 Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Remove from the oven and transfer chicken to a platter; let sit for at least 5 to 10 minutes before serving.

By Rebecca Reed Montano

Ingredients

• ✓ chicken bouillon powder
• pork sausage
• onion powder
• garlic powder
• black pepper
• all-purpose flour
• milk
• butter
• buttermilk biscuit

Instructions

1. 1 Cook sausage in a large skillet over medium-high heat, stirring with a spatula and breaking sausage apart as it cooks, 5 to 7 minutes. Stir in onion powder, garlic powder, bouillon granules, and black pepper until well combined and sausage fully cooked, 5 to 7 minutes more.
2. 2 Stir in flour until mixture coated, then stir in milk and bring to a boil. Reduce heat to a simmer; stir until thickened, 5 to 7 minutes. Taste; adjust seasonings. Set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter; set aside.
4. 4 Cut each biscuit into four pieces. Arrange ½ biscuits in bottom of the prepared baking dish; cover with sausage-gravy mixture. Top with remaining ½ biscuits.
5. 5 Bake in the preheated oven until biscuits are fully cooked and golden brown, 13 to 15 minutes.
6. 6 Set aside before serving for 3 to 5 minutes.

By Margaritas On The Rocks

Ingredients

• ✓ chicken bouillon powder
• smoked sausage
• potato
• onion
• bacon
• garlic
• kale
• water
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Arrange sausage links onto a baking sheet; bake in the preheated oven for 25 minutes, or until cooked through. Cut in half lengthwise, then cut at an angle into 1/2-inch slices.
3. 3 Place onions and bacon in a large saucepan; cook and stir over medium heat until bacon is crispy and onions are tender. Remove bacon and crumble; set aside.
4. 4 Add garlic; cook for 1 minute. Add bouillon powder, water, and potatoes; simmer for 15 minutes.
5. 5 Add crumbled bacon, sausage, kale, and cream. Simmer for 4 minutes and serve.

By MARBALET

Ingredients

• ✓ chicken bouillon powder
• cayenne pepper
• white wine
• seasoning salt
• thyme
• celery seed
• allspice
• mustard powder
• worcestershire sauce
• potato
• milk
• chicken broth
• all-purpose flour
• margarine
• parsley
• garlic
• carrot
• celery
• onion

Instructions

1. 1 In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
2. 2 Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

By Kevin Ryan

Ingredients

• ✓ chicken bouillon powder
• tomato
• vegetable oil
• water
• mixed vegetable flakes
• bacon bit
• parsley
• beef bouillon
• granulated garlic
• mustard powder
• salt
• paprika
• onion
• chickpea
• lima bean
• kidney bean
• white kidney bean
• pinto bean

Instructions

1. 1 To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or zip-top bag.
2. 2 To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in a small zip-top bag and shake to mix. Place bag in the container with bean mix. Store at room temperature.
3. 3 To make one batch of soup (6 servings), start 2 1/2 hours before serving. Rinse 1 1/2 cups bean mix in a sieve under running water. Place beans in a 3-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add juice and reserve tomatoes to add near the end of simmering time.) Bring to a boil; reduce heat, cover, and simmer for 2 to 2 1/2 hours until beans are tender.

By Lois Richer

Ingredients

• ✓ chicken bouillon powder
• chicken breast
• olive oil
• onion
• cilantro
• jalapeno pepper
• lime
• garlic
• water
• avocado
• queso fresco

Instructions

1. 1 Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
2. 2 Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
3. 3 Heat olive oil in a large pot over medium heat. Add 1/2 of the onion, 1/2 cup cilantro, jalapeño peppers, lime juice, and garlic; cook until onion is slightly greenish in color, about 5 minutes.
4. 4 Combine 4 cups water and bouillon powder in a small bowl; pour into the pot. Cook until just heated through, about 5 minutes. Stir in chicken.
5. 5 Ladle soup into four bowls. Top with remaining avocado, onion, cilantro, and queso fresco.

By SerenaBloom

Ingredients

• ✓ chicken bouillon powder
• chicken
• adobo sazon criollo
• red onion
• cubanelle pepper
• sazon liquido
• garlic
• vegetable oil
• brown sugar
• tomato paste
• celery
• water

Instructions

1. 1 Place chicken pieces in a bowl and season generously with ranchero sazon criollo. Add onion, Cubanelle peppers, sazon liquido, and garlic paste. Toss to coat chicken evenly.
2. 2 Put oil in the bottom of a heavy pot. Add brown sugar and do not stir. Turn heat to medium-high and cook until sugar is very, very dark brown but not burned, 5 to 10 minutes. Carefully add chicken pieces to the pot 1 at a time, reserving vegetables and any liquid left in the bowl. Stir chicken, coating each piece with sugar-oil mixture. Cover and cook for 8 to 10 minutes.
3. 3 Add reserved vegetables and liquid, water, tomato paste, celery, and bouillon powder to the pot and stir to combine. Cover and reduce heat to medium-low. Let stew until chicken is cooked and tender, 15 to 30 minutes.

By Pepita

Ingredients

• ✓ chicken bouillon powder
• butter
• mushroom
• green bell pepper
• all-purpose flour
• salt
• black pepper
• milk
• water
• chicken breast
• pimento

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large skillet over medium heat. Add drained mushrooms and bell pepper and cook, stirring, 5 minutes.
3. 3 Remove from the heat. Stir in flour, salt, and black pepper. Cook over low heat, stirring constantly, until mixture is bubbly.
4. 4 Stir in milk, water, bouillon, and reserved mushroom liquid. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir for 1 minute.
5. 5 Stir in chicken and pimento and heat through.
6. 6 Serve and enjoy!

By Colleen

Ingredients

• ✓ chicken bouillon powder
• elbow macaroni
• butternut squash
• skim milk
• cottage cheese
• cheddar cheese
• parmesan cheese
• olive oil
• nutmeg
• cayenne pepper
• sea salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Place cooked squash in the bowl of a food processor; process until pureed. Transfer to a large bowl and stir in cooked pasta, milk, cottage cheese, Cheddar cheese, Parmesan cheese, olive oil, bouillon, nutmeg, cayenne pepper, sea salt, and black pepper until completely blended and creamy. Serve immediately.

By Merritt

Ingredients

• ✓ chicken bouillon powder
• manicotti pasta
• ricotta cheese
• egg
• onion
• romano cheese
• garlic salt
• thyme
• black pepper
• spinach
• tomato sauce
• mozzarella cheese

Instructions

1. 1 In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
2. 2 In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
3. 3 To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
4. 4 Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.

By Jo dw

Ingredients

• ✓ chicken bouillon powder
• white rice
• butter
• all-purpose flour
• milk
• seasoned salt
• garlic powder
• black pepper
• chicken breast
• processed cheese
• sour cream
• butter
• cracker

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Spread rice in the bottom of a 9x13 inch baking dish; set aside.
3. 3 In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
4. 4 Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.

By Janet Shannon

Ingredients

• ✓ chicken bouillon powder
• chicken breast
• corn oil
• onion
• garlic
• chipotle pepper
• adobo sauce
• water
• sour cream
• cream cheese
• salt
• pepper
• cilantro

Instructions

1. 1 Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
2. 2 Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
3. 3 Reduce heat and add garlic; cook for 1 minute.
4. 4 Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
5. 5 Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
6. 6 Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
7. 7 Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.

By Mazola

Ingredients

• ✓ chicken bouillon powder
• chicken broth
• brown rice
• celery
• onion
• water
• butter
• margarine
• all-purpose flour
• milk
• chicken
• salt
• pepper

Instructions

1. 1 Combine broth, rice, celery, onions, water, and bouillon in a large pot over high heat; bring to a boil. Reduce heat to low, cover, and simmer until the rice has absorbed most of the liquid, about 30 minutes. Remove from heat and set aside.
2. 2 Melt butter in a medium saucepan over medium heat; gradually add flour, stirring continuously to make a thick paste. Whisk in 4 cups of milk, 1/2 cup at a time, whisking constantly, until smooth.
3. 3 Stir sauce and chopped chicken into rice mixture; add some or all of the remaining 2 cups of milk to reach desired consistency. Season with salt and pepper; simmer over low heat, stirring every 15 minutes, for 1 hour.

By Heidi Lancaster

Ingredients

• ✓ chicken bouillon powder
• olive oil
• carrot
• red onion
• celery
• garlic
• chicken broth
• parsley
• oregano
• chicken
• orzo pasta
• egg
• lemon
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2. 2 Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
3. 3 Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
4. 4 Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
5. 5 Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.

By yoyomofo

Ingredients

• ✓ chicken bouillon powder
• flour
• black pepper
• salt
• thyme
• garlic
• parsley
• carrot
• mushroom
• ground turkey
• onion
• olive oil
• black pepper
• salt
• butter
• milk
• potato

Instructions

1. 1 Start the topping: Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
2. 2 While the potatoes are cooking, preheat the oven to 375 degrees F (190 degrees C).
3. 3 At the same time, make the filling: Heat olive oil in a skillet over medium heat; stir in onion. Sauté onion until soft and translucent, about 5 minutes. Stir in ground turkey, mushrooms, carrot, parsley, garlic, bouillon powder, and thyme. Cook and stir until meat is broken up and cooked through, 5 to 7 minutes. Season with salt and pepper. Stir in flour and cook for 1 minute more. Remove from the heat and set aside.
4. 4 Finish the topping: Drain potatoes and transfer to a bowl. Add milk and butter and mash to desired consistency. Season with salt and pepper.
5. 5 Transfer filling to a deep-dish pie pan or casserole dish. Spread topping over filling and swirl with a fork.
6. 6 Bake in the preheated oven until the topping is lightly browned, about 30 minutes.

By ANGCHICK