Type what you have

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
• 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
• 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
• yukon gold potato
• water
• sour cream
• butter
• milk

Instructions

1. 1 Peel potatoes if desired, then cut into 1-inch cubes. Place into a multi-functional pressure cooker (such as Instant Pot) with water and bouillon cubes. Select Sauté function and cook for 4 minutes.
2. 2 Stir potatoes and water and break up bouillon cubes. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Remove the pot and carefully drain off most of the liquid.
4. 4 Add sour cream, butter, and milk. Gently mash with a potato masher to reach your desired consistency.

By FrackFamily5 CACT

Ingredients

• ✓ chicken bouillon
• chicken breast
• green chili
• salsa
• navy bean
• water

Instructions

1. 1 Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
2. 2 Cook on High until the chicken falls apart, about 4 hours.
3. 3 Mash the chili with a potato masher to give a thicker texture, if desired.

By Bill

Ingredients

• ✓ chicken bouillon
• ground beef
• garlic powder
• black pepper
• onion powder
• all-purpose flour
• milk

Instructions

1. 1 Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes.
2. 2 Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.

By John OBrien

Ingredients

• ✓ chicken bouillon
• spaghetti
• corned beef
• spaghetti sauce
• italian seasoning
• garlic powder
• onion

Instructions

1. 1 Dissolve bouillon in boiling water. Break spaghetti noodles in half and add to boiling water until done.
2. 2 Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
3. 3 Once noodles are done, drain and combine with corned beef sauce.

By Lymari

Ingredients

• ✓ chicken bouillon
• turkey
• butter
• water
• parsley
• onion
• seasoning salt

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
2. 2 Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3. 3 In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4. 4 Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C).
5. 5 For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
6. 6 Serve and enjoy!

By Robin C

Ingredients

• ✓ chicken bouillon
• spaghetti
• chicken breast
• cream of chicken soup
• water
• butter
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Put cooked spaghetti noodles into 9x13-inch baking dish. Place chicken on top of spaghetti.
3. 3 Bring condensed soup, water, butter, and bouillon to a boil in a medium saucepan. Pour soup mixture over pasta and chicken. Sprinkle Cheddar on top and press down a bit.
4. 4 Bake in the preheated oven for 25 minutes.

By Marian Collins

Ingredients

• ✓ chicken bouillon
• water
• cabbage
• carrot
• butter
• all-purpose flour
• milk
• cheddar cheese
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Dissolve bouillon cubes in water in a large pot over medium-high heat. Add cabbage and carrots; cook until tender, 20 to 30 minutes. Drain; reserve ½ cup cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
3. 3 Melt butter in a saucepan over medium heat; stir in flour until hot, about 1 minute. Stir in reserved cooking liquid and milk until smooth. Add Cheddar cheese; cook and stir until cheese is melted and mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
4. 4 Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

By Paula

Ingredients

• ✓ chicken bouillon
• red potato
• garlic
• sour cream
• cream cheese
• butter
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes, bouillon, and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.
3. 3 Drain in a colander over a large bowl, reserving cooking water.
4. 4 Mash potatoes with sour cream and cream cheese until smooth and creamy, adding a little reserved water if needed to reach desired consistency.
5. 5 Transfer mashed potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours.
6. 6 Just before serving, stir in butter and season with salt and pepper to taste.
7. 7 Serve hot and enjoy!

By BWAYE

Ingredients

• ✓ chicken bouillon
• water
• chicken
• onion
• salt
• smoked sausage
• long-grain white rice
• italian seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. 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).
3. 3 Transfer chicken to a cutting board to cool for 10 to 15 minutes.
4. 4 Skim and discard fat from cooking liquid. Measure 3 ½ cups of cooking liquid and pour into a 6-quart saucepan. Discard remaining cooking liquid.
5. 5 Remove and discard chicken skin and bones. Chop meat into bite-sized pieces.
6. 6 Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.

By MARBALET

Ingredients

• ✓ chicken bouillon
• water
• onion
• garlic
• black pepper
• salt
• garlic powder
• ginger powder
• collard green

Instructions

1. 1 Combine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve.

By Keith Dallmer

Ingredients

• ✓ chicken bouillon
• water
• spinach
• butter
• all-purpose flour
• milk
• onion
• salt
• pepper

Instructions

1. 1 In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
2. 2 Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

By Joyce Marciszewski

Ingredients

• ✓ chicken bouillon
• ✓ chicken bouillon
• water
• long grain rice
• wild rice
• water
• water
• butter
• celery
• green bell pepper
• crouton
• poultry seasoning

Instructions

1. 1 To make the rice: Combine hot water and 3 crumbled bouillon cubes in a medium saucepan; stir to dissolve. Add wild rice and 1 1/4 cups cold water, or as much needed to cover; bring to a boil.
2. 2 Once boiling, reduce heat, cover, and simmer, stirring occasionally, until water is absorbed, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff rice with a fork.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Generously grease a baking dish.
4. 4 To make the stuffing: Dissolve a bouillon cube in 1 cup of hot water to make broth; set aside.
5. 5 Melt butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender, 5 to 7 minutes. Mix in reserved broth and transfer mixture to a large bowl. Stir in cooked rice, croutons, and poultry seasoning; transfer to the prepared baking dish.
6. 6 Cover and bake in the preheated oven for 30 minutes.

By MCBETH24

Ingredients

• ✓ chicken bouillon
• red potato
• vegetable oil
• onion
• turkey bacon
• water
• evaporated milk
• garlic salt
• butter

Instructions

1. 1 Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.
2. 2 Heat vegetable oil in a skillet over medium-high heat; sauté onion and turkey bacon until browned, 5 to 10 minutes.
3. 3 Mix water and chicken bouillon together in a bowl, stirring and breaking cubes apart with a fork, until dissolved. Stir evaporated milk and garlic salt into bouillon mixture.
4. 4 Drain potatoes, setting about 1/8 aside in a bowl. Mix potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. Add reserved potatoes to soup, breaking potatoes apart for desired texture. Bring soup to a boil; reduce heat and simmer until soup is heated through, 15 to 20 minutes.

By Rutter Family

Ingredients

• ✓ chicken bouillon
• black-eyed pea
• water
• bacon
• butter
• yellow onion
• ham
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse, pick over, and place peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
3. 3 Pour water into a large saucepan or stockpot. Add bouillon cubes and bring to a boil, stirring occasionally to dissolve bouillon. Stir in peas; reduce heat and bring to a simmer.
4. 4 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble bacon and set aside.
5. 5 Melt butter in the pan with bacon grease; cook and stir onions until they begin to turn brown at the edges, about 10 minutes.
6. 6 Stir onions and cooking fat into peas; add crumbled bacon, ham, salt, and pepper to taste. Simmer over low heat for 8 hours, stirring every hour.

By Dave

Ingredients

• ✓ chicken bouillon
• cooking oil
• ground pork
• garlic
• opo squash
• salt
• chicken broth
• water
• parsley

Instructions

1. 1 Heat oil in a wok or heavy pot over medium heat; gently cook and stir pork, breaking up meat as it cooks, until browned and crumbly, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add squash and salt; cover wok and cook, stirring 2 to 3 times, over high heat for 2 to 3 minutes.
2. 2 Mix chicken broth, water, and chicken bouillon to squash mixture and bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until squash is tender and transparent in the soup, 18 to 20 minutes.
3. 3 Remove wok from heat and cool soup slightly. Skim surface to remove accumulated fat. Stir parsley into soup, return soup to a boil, and remove from heat.

By Wonder Becky

Ingredients

• ✓ chicken bouillon
• water
• shrimp
• green onion
• soy sauce
• salt
• cornstarch
• water
• snow pea
• tomato

Instructions

1. 1 In a large saucepan, heat 2 1/2 cups water to a boil over medium-high heat. Dissolve bouillon in boiling water. Add shrimp, green onion, soy sauce and salt. Boil for 3 minutes.
2. 2 Dissolve cornstarch in cold water; stir into shrimp mixture. Cook until sauce is thick, then add tomatoes and snow peas. Serve hot.

By Stacy

Ingredients

• ✓ chicken bouillon
• egg noodle
• vegetable oil
• ground turkey
• onion
• cream of mushroom soup
• water
• paprika
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
2. 2 While the noodles are cooking, heat oil in a large skillet over medium heat. Add turkey and onion; cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Stir in crumbled bouillon.
3. 3 Whisk condensed soup and water together in a small bowl; pour into the skillet and cook, stirring occasionally, until heated through, about 5 minutes. Season with paprika and salt. Serve over warm egg noodles.

By HeyMomma

Ingredients

• ✓ chicken bouillon
• water
• farfalle pasta
• olive oil
• garlic
• baby bella mushroom
• salt
• white wine
• white pepper
• red pepper
• asiago cheese

Instructions

1. 1 Dissolve bouillon cube in hot water. Set chicken broth aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite. Drain.
3. 3 Meanwhile, add olive oil to a medium skillet over medium heat. Add garlic; cook until fragrant, about 1 minute. Add mushrooms and salt; cook until mushrooms begin to release liquid, about 3 minutes. Add wine, increase heat to medium-high, and cook until slightly reduced, 1 to 2 minutes. Add reserved chicken broth, white pepper, and pepper flakes; cook until liquid is reduced by about half, 8 to 10 minutes more.
4. 4 Toss mushroom mixture with cooked pasta. Top servings with Asiago cheese.

By julie a

Ingredients

• ✓ chicken bouillon
• onion
• margarine
• potato
• water
• broccoli
• salt
• pepper
• cheddar cheese

Instructions

1. 1 In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
2. 2 Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
3. 3 In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
4. 4 Add cheese and heat soup through until cheese is melted. Serve warm.

By Ruth A Burbage

Ingredients

• ✓ chicken bouillon
• spinach
• yuca root
• carrot
• cabbage
• zucchini
• cilantro
• turmeric
• radish
• lemon

Instructions

1. 1 Place a steamer insert into a saucepan. Fill with water just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Keep warm.
2. 2 Place yucca in a large pot with enough water to cover; bring to a boil, cover, and cook until tender, about 15 minutes. Add carrots, cabbage, zucchini, and cilantro; add more water to cover, if needed. Bring to a boil; add bouillon cubes and turmeric. Reduce heat; simmer until vegetables are tender, 10 to 15 minutes.
3. 3 Divide soup among serving bowls; add spinach. Top with radishes; serve with lemon slices.

By Melissa

Ingredients

• ✓ chicken bouillon
• butter
• onion
• water
• dill weed
• poultry seasoning
• parsley
• black pepper
• long grain white rice

Instructions

1. 1 Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

By Sheila Kampman

Ingredients

• ✓ chicken bouillon
• butter
• cream cheese
• corn kernel
• white pepper
• nutmeg
• salt
• heavy cream
• mozzarella cheese
• cracker

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square casserole dish.
2. 2 Melt butter and cream cheese in a saucepan over medium heat; add chicken bouillon and stir to dissolve. Mix in corn and season with pepper, nutmeg, and salt. Stir in cream. Transfer mixture to the prepared casserole dish. Sprinkle with cheese and top with crackers.
3. 3 Bake in the preheated oven until lightly browned, about 20 minutes.

By Patty Ruth Hand Pirko

Ingredients

• ✓ chicken bouillon
• olive oil
• red onion
• garlic
• russet potato
• celery
• water
• garlic salt
• black pepper

Instructions

1. 1 Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.

By DarrahBoop

Ingredients

• ✓ chicken bouillon
• cranberry sauce
• apple jelly
• mustard
• horseradish
• garlic powder
• thyme
• pork loin roast
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C).
2. 2 Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
3. 3 Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
4. 4 Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

By goodfood4ursoul

Ingredients

• ✓ chicken bouillon
• red potato
• chicken breast
• cream of chicken soup
• baby carrot
• celery
• black pepper
• garlic salt
• celery salt
• mixed vegetable

Instructions

1. 1 Combine potatoes, chicken, condensed soup, carrots, celery, bouillon, pepper, garlic salt, and celery salt in a slow cooker; cover and cook on High for 5 hours.
2. 2 Stir in frozen mixed vegetables; continue to cook on High for 1 hour more.
3. 3 Serve hot with biscuits. Enjoy!

By GourmetSoy

Ingredients

• ✓ chicken bouillon
• turkey sausage
• red pepper flake
• onion
• bacon
• garlic
• water
• russet potato
• heavy cream
• kale

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbly, 7 to 10 minutes. Drain excess fat; transfer sausage to a bowl and set aside.
3. 3 Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes. Set aside.
4. 4 Combine water and chicken bouillon in a large pot; bring to a boil. Stir in potatoes; cook until soft, about 15 minutes.
5. 5 Pour in cream; simmer until heated through, about 2 minutes. Add sausage, onion mixture, and kale; cook and stir until flavors combine, about 10 minutes.

By fire1676

Ingredients

• ✓ chicken bouillon
• butter
• onion
• chicken thigh
• chicken breast
• water
• cream of chicken soup
• poultry seasoning
• milk
• baking mix

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onions; cook and stir until they begin to soften, about 3 minutes. Add chicken; cook and stir until no longer pink in the center, about 10 minutes. Add water, condensed soup, bouillon cubes, and poultry seasoning; stir to combine. Increase the heat to medium-high and bring to a simmer.
2. 2 Meanwhile, pour milk into a mixing bowl. Add baking mix and stir until a dough forms.
3. 3 Drop spoonfuls of dumpling mix into simmering soup. Reduce the heat to medium-low, cover, and simmer for 10 minutes. Turn dumplings over and continue to simmer until no longer doughy in the center, about 10 more minutes.

By heatherg