Type what you have

Ingredients

• ✓ chicken bouillon
• water
• cheese ravioli
• spinach
• mushroom
• carrot
• pea
• carrot
• olive oil
• soy sauce
• salt
• black pepper

Instructions

1. 1 In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.

By RAFTERMANIA

Ingredients

• ✓ chicken bouillon
• olive oil
• onion
• garlic
• parsley
• tomato paste
• hot pepper sauce
• paprika
• ale
• shrimp
• salt

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in 1/2 the ale; simmer until flavors combine, about 5 minutes.
2. 2 Pour remaining 1/2 ale into skillet; add shrimp. Season with salt. Cook until shrimp absorbs liquid and turns pink, 15 to 20 minutes.

By Dave

Ingredients

• ✓ chicken bouillon
• egg noodle
• water
• cream of mushroom soup
• onion
• worcestershire sauce
• poppy seed
• garlic powder
• hot pepper sauce
• cottage cheese
• sour cream
• parmesan cheese
• paprika

Instructions

1. 1 Cook egg noodles in a large pot with boiling salted water. Drain well.
2. 2 In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
3. 3 Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
4. 4 Cover and cook on high for 3 to 4 hours. Serve immediately.

By CORWYNN DARKHOLME

Ingredients

• ✓ chicken bouillon
• olive oil
• sweet sausage
• chicken breast
• onion
• green bell pepper
• water
• salt
• thyme
• garlic powder
• green pea
• instant rice
• tomato

Instructions

1. 1 Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
2. 2 Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
3. 3 Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

By QueenCampbell

Ingredients

• ✓ chicken bouillon
• mild sausage
• kielbasa smoked sausage
• potato
• water
• chicken broth
• heavy cream
• celery
• garlic
• salt
• black pepper
• garlic powder
• crushed red pepper

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot pot until browned, 5 to 7 minutes. Drain grease.
2. 2 Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 hour 30 minutes.

By Lori

Ingredients

• ✓ chicken bouillon
• butter
• baking potato
• onion
• black pepper
• whole milk
• water
• all-purpose flour
• milk
• egg
• dill weed
• parsley
• black pepper
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Make soup: Melt butter in a large skillet over medium heat. Sauté potatoes, onion, and pepper in hot butter until just tender, about 20 minutes. Stir in milk and heat until almost boiling, about 5 minutes. Remove the skillet from heat.
3. 3 Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
4. 4 Make knoephla: Mix together flour, milk, beaten egg, dill weed, parsley, pepper, and salt in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed.
5. 5 Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop them into boiling broth.
6. 6 Reduce heat, cover the Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
7. 7 Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.

By Angi

Ingredients

• ✓ chicken bouillon
• pepper
• green cabbage
• butter
• onion
• sauerkraut
• pepper
• salt
• cheddar cheese
• butter
• onion
• potato
• water
• evaporated milk
• butter
• salt
• all-purpose flour

Instructions

1. 1 To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
2. 2 To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
3. 3 To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
4. 4 Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
5. 5 Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.

By Olga D

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ chicken bouillon
• celery
• salt
• pepper
• butter
• margarine
• water
• parsley

Instructions

1. 1 Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
2. 2 Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.

By Rayna Jordan

Ingredients

• ✓ chicken bouillon
• olive oil
• butter
• onion
• basil
• black pepper
• water
• pasta

Instructions

1. 1 In a large skillet place oil, butter and onions and cook until golden brown.
2. 2 Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.
3. 3 Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.

By Jackie

Ingredients

• ✓ chicken bouillon
• green bean
• water
• fatback
• onion powder
• garlic powder
• seasoned salt
• black pepper

Instructions

1. 1 Empty canned green beans with liquid into a large saucepan. Add enough water to just cover beans. Stir in fatback, bouillon, onion powder, garlic powder, seasoned salt, and pepper until well combined; bring to a boil.
2. 2 Boil for 10 minutes, then reduce heat to low and simmer for 30 more minutes.

By SunnyDaysNora

Ingredients

• ✓ chicken bouillon
• butternut squash
• olive oil
• salt
• black pepper
• bacon
• elbow macaroni
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Lightly oil butternut squash and season with salt and pepper. Set butternut squash, cut-side down, on the lined baking sheet.
3. 3 Roast in the preheated oven until butternut squash can easily be pierced with a fork, 45 to 60 minutes.
4. 4 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
5. 5 At the same time, 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.
6. 6 Remove 2 cups hot pasta water to a liquid measure; add bouillon cube and stir to dissolve. Drain pasta.
7. 7 Pour 1 cup broth from the liquid measure into a large pot. Scoop roasted butternut squash flesh into the pot and blend with an immersion blender, adding more broth as needed to achieve a light creamy texture.
8. 8 Place the pot over medium heat and mix in Cheddar cheese. Cook until cheese is melted and sauce is thick. Add drained pasta and mix to combine. Adjust seasoning to your liking.
9. 9 Serve topped with crumbled bacon.

By Kita

Ingredients

• ✓ chicken bouillon
• chicken stock
• long-grain white rice
• tomato sauce
• olive oil
• salt
• sazon seasoning
• garlic powder

Instructions

1. 1 Place chicken stock, rice, tomato sauce, olive oil, salt, sazon seasoning, garlic powder, and chicken bouillon in the rice cooker; stir to combine. Cover and cook according to manufacturers' instructions for one cycle until rice is tender and fluffy, 20 to 25 minutes.

By jamillet

Ingredients

• ✓ chicken bouillon
• water
• tahini
• soy sauce
• honey
• garlic
• ginger
• butter
• chicken breast
• all-purpose flour
• sesame seed

Instructions

1. 1 Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
2. 2 Heat butter in a separate skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
3. 3 Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.

By Elaine Geiger

Ingredients

• ✓ chicken bouillon
• chicken breast
• lemon
• salt
• black pepper
• garlic powder
• onion powder
• paprika
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts, skin-side up, in baking dish. Season chicken with 1/2 the salt, 1/2 the pepper, 1/2 the garlic powder, 1/2 the onion powder, and 1/2 the paprika, respectively. Turn the chicken over and season with remaining salt, pepper, garlic powder, onion powder, the paprika, respectively. Squeeze lemons over the chicken; discard lemons and add 1 cup water to the baking dish.
3. 3 Bake chicken in the preheated oven for 30 minutes.
4. 4 Stir remaining 1 1/2 cups water and chicken bouillon together in a saucepan; bring to a boil. Pour bouillon mixture over chicken. Flip chicken skin-side up. Continue baking chicken in the oven until skin is golden and crispy, and the chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By LoveActually