Type what you have

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
• 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
• 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
• turkey
• water
• butter
• seasoned salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill to 400 degrees F (200 degrees C). Place turkey into a roasting pan with the breast facing up.
3. 3 Bring water to a boil in a large pot. Stir in butter, seasoned salt, pepper, and bouillon cubes until butter melts and bouillon dissolves.
4. 4 Draw 30 milliliters liquid into a marinade injector; inject all over turkey. Pour remaining liquid into the bottom of the roasting pan. Cover the pan with aluminum foil.
5. 5 Bake on the preheated grill, basting every 30 minutes, until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165 degrees F (74 degrees C).
6. 6 Remove turkey from the grill, cover, and let rest in a warm area for 10 to 15 minutes before slicing.

By scoobyj45

Ingredients

• ✓ chicken bouillon granules
• chicken breast
• dijon mustard mayonnaise blend
• olive oil
• lemon juice
• lemon pepper
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13-inch baking dish.
3. 3 Mix mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon in a bowl; pour over chicken in the baking dish.
4. 4 Bake in the preheated oven until chicken is no longer pink and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Teri

Ingredients

• ✓ chicken bouillon granules
• water
• chicken breast
• green bell pepper
• yellow rice
• olive oil
• black pepper
• poultry seasoning

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
3. 3 Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast on top of rice; season with black pepper and poultry seasoning.
4. 4 Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

By Noty661

Ingredients

• ✓ chicken bouillon granules
• water
• lemon juice
• salmon
• butter
• caper
• black pepper
• parsley

Instructions

1. 1 Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
2. 2 Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

By Christine L

Ingredients

• ✓ chicken bouillon granules
• hatch chile pepper
• butter
• onion
• corn
• black pepper
• rotisserie chicken
• crema

Instructions

1. 1 Place Hatch chiles directly on grates of a gas stove; cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place blackened chiles in a resealable plastic bag, seal, and cool for 7 to 8 minutes. Remove and discard skins and seeds; cut flesh into 1-inch squares.
2. 2 Melt butter in a large sauté pan over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in corn, chiles, bouillon granules, and black pepper until well combined. Stir in chicken and crema; simmer until heated through, about 5 minutes.

By Yoly

Ingredients

• ✓ chicken bouillon granules
• hot sausage
• bell pepper
• zucchini
• tomato
• grapeseed oil
• salt
• black pepper

Instructions

1. 1 Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

By Jessica Chrysam Wood

Ingredients

• ✓ chicken bouillon granules
• chicken
• salt
• pepper
• honey
• garlic powder
• all-purpose flour
• vegetable oil

Instructions

1. 1 Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.
2. 2 In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules, and flour. Dredge honey-coated chicken pieces in flour mixture, coating completely.
3. 3 Fill a large, heavy skillet with oil to a depth of 1 inch. Heat over medium-high heat.
4. 4 Fry until chicken is no longer pink at the bone and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By SmKat

Ingredients

• ✓ chicken bouillon granules
• pork chop
• salt
• pepper
• wild rice
• water
• mushroom
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
3. 3 Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.

By Starbuck

Ingredients

• ✓ chicken bouillon granules
• rice
• stir-fry vegetable
• cheddar cheese
• butter
• lemon juice
• paprika
• black pepper
• tilapia fillet

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine cooked rice, thawed vegetables, and Cheddar cheese in a large bowl.
3. 3 Melt butter in a small saucepan over low heat; stir in lemon juice, bouillon granules, paprika, and black pepper.
4. 4 Add ½ butter mixture to rice mixture; stir to combine. Transfer rice mixture to the prepared baking dish. Place tilapia fillets in a single layer on top of rice; pour remaining butter mixture over top.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, 35 to 40 minutes.

By KATHYP100

Ingredients

• ✓ chicken bouillon granules
• vegetable oil
• russet potato
• all-purpose flour
• chili powder
• paprika
• black pepper
• cayenne pepper
• milk

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Slice potatoes into 16 wedges.
3. 3 Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag.
4. 4 Dip potato wedges in milk, then shake them in the flour mixture. Fry in the hot oil until golden brown, 5 to 6 minutes per batch. Let drain on paper towels.

By pooda

Ingredients

• ✓ chicken bouillon granules
• green bean
• ham hock
• onion
• potato
• garlic powder
• onion powder
• seasoning salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Halve green beans if they are large; place in a slow cooker with water to barely cover. Add ham hocks and onion. Cover and cook on High until simmering. Reduce heat to Low; cook until beans are crisp but not done, 2 to 3 hours.
3. 3 Remove ham hocks from the slow cooker. Add potatoes to the slow cooker; cook on Low for 45 minutes.
4. 4 Meanwhile, remove ham meat from the bones, then chop or shred meat and return to the slow cooker. Season with bouillon, garlic powder, onion powder, seasoning salt, and pepper.
5. 5 Use a slotted spoon to transfer green beans, potatoes, and ham into a serving dish with a bit of broth.

By Sharon

Ingredients

• ✓ chicken bouillon granules
• olive oil
• onion
• garlic
• water
• salt
• black pepper
• cabbage
• tomato

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat. Stir in onion and garlic; cook until onion has softened, about 5 minutes.
2. 2 Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3. 3 Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
4. 4 Serve hot and enjoy!

By JGCASE

Ingredients

• ✓ chicken bouillon granules
• ground beef
• onion
• milk
• butter
• margarine
• sage
• salt
• pepper
• all-purpose flour

Instructions

1. 1 Crumble the ground beef into a large deep skillet over medium-high heat. Cook and stir until evenly browned. Drain most of the grease, leaving just enough to coat the pan. Add the onions, and cook for a few more minutes.
2. 2 Pour 4 cups of the milk into the pan, and stir to scrape up any bits of food that could burn on the bottom of the pan. Mix in the bouillon, butter, sage, salt and pepper. Bring to a boil, and cook for 5 minutes, stirring frequently.
3. 3 Mix the flour into the last cup of milk until smooth. Slowly pour into the skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin with a little bit of milk. If it is too thin, simmer longer, or add more flour. Taste and adjust seasonings before serving.

By RHONDA35

Ingredients

• ✓ chicken bouillon granules
• spinach
• water
• onion
• garlic powder
• butter
• all-purpose flour
• half-and-half
• salt
• pepper

Instructions

1. 1 Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat; bring to a boil. Reduce heat to medium-low; simmer until onion is tender.
2. 2 Meanwhile, melt butter in a small saucepan; whisk in flour until smooth and cook for 2 minutes. Slowly whisk in half-and-half until smooth; add to soup. Simmer until thickened, about 10 minutes. Season with salt and black pepper.

By Donna L Whitaker

Ingredients

• ✓ chicken bouillon granules
• cannellini bean
• chicken stock
• chicken
• sweet corn
• green chile
• chicken chili seasoning mix
• onion powder
• black pepper
• sour cream
• cilantro

Instructions

1. 1 Combine cannellini beans, chicken stock, rotisserie chicken, corn, chiles, chili seasoning, bouillon granules, onion powder, and black pepper in a pot; bring to boil.
2. 2 Reduce heat; simmer at least 1 hour. Add sour cream during the last 15 minutes of cooking; stir to combine. Garnish with cilantro.

By Rob

Ingredients

• ✓ chicken bouillon granules
• butter
• mushroom
• green pepper
• onion
• water
• white rice
• salt
• garlic powder
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add mushrooms, bell pepper, and onion; cook and stir until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

By Karen V

Ingredients

• ✓ chicken bouillon granules
• water
• great northern bean
• carrot
• onion
• celery
• garlic
• bay leaf
• black pepper
• ham
• salt

Instructions

1. 1 Bring water to a boil in a pot; add chicken bouillon and stir until dissolved.
2. 2 Drain and rinse 1 can Great Northern beans. Reduce heat to low; stir drained beans and remaining can of undrained beans into bouillon mixture. Add carrots, onion, celery, garlic, bay leaf, and black pepper; bring soup to a boil.
3. 3 Stir ham into soup, reduce heat to low, and simmer until vegetables are tender, about 30 minutes. Season with salt.

By HARRYMARTINII

Ingredients

• ✓ chicken bouillon granules
• water
• brown lentil
• olive oil
• onion
• long grain white rice
• texturized vegetable protein
• parsley flakes
• curry powder
• cumin
• black pepper

Instructions

1. 1 Combine 3 cups water and lentils in a large saucepan; bring to a boil. Reduce heat to medium-low and simmer uncovered for 10 minutes.
2. 2 Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Set aside.
3. 3 Once lentils have simmered for 10 minutes, stir in remaining 2 1/2 cups water, cooked onion, rice, TVP, parsley, bouillon, curry powder, and cumin. Return to a boil over high heat, then remove from heat, cover, and let stand undisturbed for 20 minutes.
4. 4 Season with pepper and stir before serving.

By Lily9753

Ingredients

• ✓ chicken bouillon granules
• oregano
• salt
• black pepper
• butter
• chicken breast
• water
• lemon juice
• garlic
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together oregano, salt, and pepper in a small bowl. Rub spice mixture all over chicken breasts. Melt butter in a skillet over medium heat.
3. 3 Cook chicken in butter until lightly browned, 3 to 5 minutes per side.
4. 4 Place chicken in a slow cooker.
5. 5 Mix water, lemon juice, garlic, and bouillon in the same skillet; bring to boil.
6. 6 Pour mixture over chicken in the slow cooker.
7. 7 Cover and cook on Low for 6 hours or High for 3 hours. Add parsley to the slow cooker 15 to 30 minutes before the end of cook time.
8. 8 Serve hot and enjoy!

By Carla Joy

Ingredients

• ✓ chicken bouillon granules
• chicken breast
• water
• rosemary
• sage
• garlic salt
• black pepper
• butter
• all-purpose flour
• chicken broth
• salt

Instructions

1. 1 Combine chicken, water, bouillon, rosemary, sage, garlic salt, and 1/2 teaspoon pepper in a slow cooker.
2. 2 Cook on Low until chicken is no longer pink in the center and the juices run clear, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Shred chicken with 2 forks and leave in the slow cooker on Low.
4. 4 Melt butter in a medium saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk chicken broth into the flour mixture, and bring to a simmer over medium-high heat. Add salt and remaining 1/2 teaspoon pepper and cook until gravy thickens, 15 to 20 minutes.
5. 5 Combine gravy and shredded chicken and serve.

By Jmama

Ingredients

• ✓ chicken bouillon granules
• butter
• onion
• black pepper
• hash brown potato
• cream of chicken soup
• sour cream
• cheddar cheese
• monterey jack cheese
• cheddar cheese
• cornflake cereal
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Melt butter in a skillet over medium heat; stir in onion. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat and add bouillon granules and pepper; stir until dissolved.
3. 3 Transfer to a large bowl and add potatoes, condensed soup, sour cream, and both cheeses. Stir until well combined and spread into the prepared pan.
4. 4 Combine cornflakes and melted butter for topping in a bowl. Stir until butter is well distributed. Sprinkle on top of potato mixture.
5. 5 Bake in the preheated oven until bubble, about 45 minutes.

By BRENZ64

Ingredients

• ✓ chicken bouillon granules
• chicken breast
• water
• quinoa
• butter
• pecan
• butternut squash
• cranberry
• goat cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Place chicken breasts in a saucepan; add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water.
2. 2 Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon; return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes.
3. 3 Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet; cook and stir until just tender, adding more water if needed, 4 to 5 minutes.
4. 4 Chop chicken breasts into 1/2-inch pieces.
5. 5 Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.

By Karen Shay-Kubiak

Ingredients

• ✓ chicken bouillon granules
• olive oil
• onion
• garlic
• celery
• kohlrabi
• bay leaf
• water
• milk
• salt
• black pepper

Instructions

1. 1 Heat oil in a pot over medium heat. Add onion and cook until just soft, 3 to 5 minutes. Add garlic and celery and cook another 2 minutes. Stir in kohlrabi and bay leaf and cook for 4 minutes. Slowly add water and milk and stir to combine. Mix in chicken bouillon granules.
2. 2 Bring soup to a boil over medium heat, stirring frequently to prevent milk from frothing too much. Reduce heat and partially cover pot. Simmer until kohlrabi is very soft, about 30 minutes. Remove soup from heat; remove and discard bay leaf.
3. 3 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. Season with additional salt and pepper to taste.
4. 4 Return soup to stove and heat until hot.

By Vanessa Gross Brooks

Ingredients

• ✓ chicken bouillon granules
• chicken breast
• bacon
• mushroom
• garlic
• apple ale
• cornstarch
• milk
• butter
• egg
• bread crumb
• swiss cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place chicken in the freezer until slightly frozen, about 15 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and cut in half when cool.
3. 3 Add mushrooms and garlic to the bacon fat and cook over medium-high heat, stirring occasionally, for about 2 minutes.
4. 4 Mix 1/2 of the ale with 1 tablespoon cornstarch in a small bowl. Add to the mushroom mixture; cook and stir until slightly thickened, 2 to 3 minutes. Remove from the heat and set aside.
5. 5 Combine milk and butter in a saucepan over medium heat; cook until butter melts and mixture is warm. Mix remaining beer with remaining cornstarch in a small bowl; add to the milk mixture along with chicken bouillon. Cook and stir until slightly thickened, 3 to 5 minutes. Remove from the heat and combine with mushroom mixture.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Line a casserole dish with parchment paper.
7. 7 Place eggs in a pie plate and mix with a fork until beaten. Place bread crumbs in a separate pie plate.
8. 8 Remove chicken from the freezer. Cut a small pocket into each breast; do not cut in half or cheese will melt out during baking. Divide bacon and Swiss cheese evenly and stuff in chicken breasts. Immediately dip in beaten egg mixture, then dredge in bread crumbs. Place in the prepared casserole dish.
9. 9 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
10. 10 Just before the chicken is ready, warm the cream sauce on the stove.
11. 11 Plate chicken and ladle warm sauce over each portion.

By Margaret Parrish

Ingredients

• ✓ chicken bouillon granules
• rapini
• olive oil
• red onion
• garlic
• red pepper flakes
• white wine
• penne pasta
• rotisserie chicken
• salt
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Trim thick stems off rapini and coarsely chop.
2. 2 Bring a large pot of salted water to a boil. Add rapini, return to a boil, and cook until stems are crisp-tender, 2 to 3 minutes. Remove from the water with a slotted spoon and allow to drain completely. Save the pot of water to cook the penne in.
3. 3 Heat olive oil in a large frying pan over medium heat. Add red onion and cook for 2 minutes. Add garlic and red pepper flakes; cook for 30 seconds. Add rapini and white wine; cook until the wine is reduced by half.
4. 4 Meanwhile, return the pot of water to a boil. Add penne and cook until almost tender, about 10 minutes. Drain penne, reserving 1/2 cup of the starchy cooking water.
5. 5 Add the penne to the pan with the rapini. Add chicken, reserved cooking water, and chicken bouillon. Continue to cook until penne is tender yet firm to the bite, 2 to 3 minutes. Season with salt and pepper. Stir in 1/4 cup Parmigiano-Reggiano cheese. Divide among serving bowls and serve with remaining cheese.

By Kim's Cooking Now

Ingredients

• ✓ chicken bouillon granules
• olive oil
• onion
• water
• carrot
• cauliflower floret
• garlic
• baby clam
• mushroom
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes.
2. 2 Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot.
3. 3 Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.

By Betty Cracka

Ingredients

• ✓ chicken bouillon granules
• olive oil
• onion
• curry powder
• caribbean jerk seasoning
• garlic
• chicken breast
• butternut squash
• button mushroom
• green onion
• tomato
• coconut milk
• sugar

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add onion, curry powder, jerk seasoning, bouillon granules, and garlic; cook and stir for 2 minutes. Reduce heat to medium.
2. 2 Add chicken; cook and stir for 6 to 8 minutes. Stir in butternut squash and mushrooms. Reserve 1 tablespoon green onions for garnish; stir in remaining green onions. Cook and stir for 2 minutes. Add tomatoes, ½ cup reserved tomato juice, coconut milk, and sugar. Reduce heat to low; simmer for 35 to 40 minutes, stirring occasionally. Garnish servings with remaining 1 tablespoon green onions.

By Doodle