Type what you have

Ingredients

• ✓ chicken bouillon granules
• vegetable oil
• chicken
• leek
• onion
• celery
• salt
• water
• nutmeg
• flour
• lemon juice
• heavy cream
• egg yolk
• parsley

Instructions

1. 1 Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
2. 2 In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
3. 3 In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
4. 4 Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.

By Rayna Jordan

Ingredients

• ✓ chicken bouillon granules
• thyme
• all-purpose flour
• water
• lemon juice
• rosemary
• bay leaf
• black peppercorn
• currant jelly
• water
• red wine
• garlic
• shallot
• all-purpose flour
• salt
• rabbit meat
• bacon

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes.
3. 3 Use a slotted spoon to transfer bacon to a paper towel-lined plate; set aside.
4. 4 Sprinkle rabbit with salt and coat with flour, shaking off excess.
5. 5 Cook rabbit in bacon fat in the skillet over medium heat until browned. Transfer rabbit to a plate and set aside. Drain excess grease, leaving 2 tablespoons fat in the skillet.
6. 6 Sauté shallots and garlic in fat in the skillet until tender, about 4 minutes.
7. 7 Add wine, water, and bouillon. Bring to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.
8. 8 Return rabbit and bacon to the skillet. Bring to a boil, then reduce heat to low. Cover and let simmer until rabbit is tender, about 1 1/2 hours.
9. 9 Remove bay leaf and discard. Place rabbit on a warm platter; cover to keep warm while preparing gravy.
10. 10 Make gravy: Stir lemon juice into cooking liquid in the skillet. Mix together water and flour in a small bowl; stir mixture into the skillet over low heat and simmer until thickened. Stir in thyme.
11. 11 Pour gravy over rabbit or serve in a gravy boat on the side.

By Lovesmurfs

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• potato
• celery
• sweet onion
• cheddar cheese
• green chile
• black pepper
• water
• evaporated milk
• butter
• cheddar cheese

Instructions

1. 1 Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed.
2. 2 Pour into serving bowls and top with remaining Cheddar cheese.

By Shelby Breckenridge

Ingredients

• ✓ chicken bouillon granules
• potato
• carrot
• green bean
• celery
• onion
• ham
• water
• white pepper
• butter
• all-purpose flour
• milk

Instructions

1. 1 Combine potatoes, carrots, green beans, celery, onion, ham, and water in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon and pepper.
2. 2 Melt butter in a separate saucepan over medium-low heat. Whisk in flour with a fork and cook, stirring constantly, until thick, about 1 minute. Slowly stir in milk so lumps do not form until all of the milk has been added. Continue stirring until thick, 4 to 5 minutes.
3. 3 Pour milk mixture into the stockpot and cook soup until heated through, about 5 minutes. Serve immediately.

By MakeItHealthy

Ingredients

• ✓ chicken bouillon granules
• pasta shell
• grapeseed oil
• spinach
• corn kernel
• salt
• black pepper
• tomato
• basil
• tomato paste
• water
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
2. 2 Meanwhile, heat grapeseed oil in a deep skillet over medium heat. Add spinach, corn, chicken bouillon, salt, and pepper. Cook until spinach and corn are tender, about 5 minutes.
3. 3 Drain pasta shells. Fill with corn-spinach mixture. Place shells back into the same deep skillet and cover with diced tomatoes. Mix tomato paste and warm water together and pour onto shells.
4. 4 Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.

By creativelife247

Ingredients

• ✓ chicken bouillon granules
• butter
• onion
• celery
• water
• chicken
• carrot
• marjoram
• black pepper
• bay leaf
• egg noodle
• parsley

Instructions

1. 1 Melt butter in a large Dutch oven over medium heat. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, chicken, carrots, bouillon, marjoram, pepper and bay leaf and bring to a boil. Reduce heat and simmer until vegetables are tender, about 25 minutes. Remove bay leaf.
2. 2 Stir in egg noodles and parsley, increase heat, and bring to a boil. Reduce heat and simmer until noodles are tender, about 10 minutes.

By KayKay

Ingredients

• ✓ chicken bouillon granules
• ✓ chicken bouillon granules
• water
• white rice
• baby bok choy
• green onion
• carrot
• mushroom
• water
• black pepper

Instructions

1. 1 Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
2. 2 Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
3. 3 Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
4. 4 Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
5. 5 Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
6. 6 Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
7. 7 Season with black pepper.

By Ali

Ingredients

• ✓ chicken bouillon granules
• butter
• green onion
• long-grain rice
• water
• black pepper
• parmesan cheese

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Cook and stir green onion in hot butter briefly, then add rice. Cook and stir until rice is toasted, 2 to 3 minutes. Pour in water; season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes.
2. 2 Remove from heat. Let stand, covered, for 5 minutes. Stir in Parmesan cheese.

By Kim Sanchez

Ingredients

• ✓ chicken bouillon granules
• sesame oil
• onion
• snow pea
• asparagus
• carrot
• cauliflower
• bean sprout
• scallion
• parsley
• rice wine vinegar

Instructions

1. 1 Heat sesame oil in a skillet over medium heat. Stir in onion, snow peas, asparagus, and carrot. Cook, stirring occasionally, until tender, about 5 minutes.
2. 2 Increase heat to medium-high. Add grated cauliflower, bean sprouts, scallions, and chicken bouillon. Cook until heated through, about 6 minutes. Stir in parsley and rice wine vinegar.

By lyndahugs

Ingredients

• ✓ chicken bouillon granules
• broccoli
• carrot
• water
• cornstarch
• salt
• peanut oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
2. 2 Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
3. 3 Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
4. 4 Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.

By Chelsea

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
• potato
• cauliflower
• corn
• ham
• onion
• celery
• garlic
• water
• salt
• white pepper
• butter
• all-purpose flour
• milk

Instructions

1. 1 Combine potatoes, cauliflower, corn, cooked ham, onion, celery, and garlic in a large soup pot and cover with water. Bring to a boil, reduce heat to medium, and cook until potatoes are tender, 10 to 15 minutes. Stir chicken bouillon, salt, and white pepper into mixture.
2. 2 Melt butter in a saucepan over medium-low heat; whisk in flour to make a paste. Cook for 1 minute and gradually whisk milk into flour mixture until smooth. Continue cooking until thick, 4 to 5 minutes, whisking often.
3. 3 Stir milk mixture into soup and cook until heated through, 5 to 10 minutes.

By cara burtis

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
• vegetable oil
• onion
• oregano
• cayenne pepper
• corn kernel
• tomato
• pinto bean
• kidney bean
• tomato sauce
• water
• tomato paste
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in oregano and cayenne pepper; cook until fragrant, about 1 minute.
2. 2 Add corn, stewed tomatoes, pinto beans, kidney beans, tomato sauce, water, tomato paste, bouillon, salt, and pepper; stir to combine. Cook until heated through and slightly thickened, 10 to 15 minutes.

By BECCAM

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
• poblano pepper
• vegetable oil
• corn
• butter
• onion
• manchego cheese
• heavy cream

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place poblano peppers on the prepared baking sheet; brush with 1 tablespoon vegetable oil.
3. 3 Roast in the preheated oven for 20 minutes; flip and continue roasting until skins charred and flesh soft, about 20 minutes more.
4. 4 Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.
5. 5 Bring a saucepan of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.
6. 6 Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.
7. 7 Heat butter and remaining 1 tablespoon vegetable oil in a saucepan over medium heat. Add onion; cook and stir until soft, 5 to 10 minutes. Add pepper strips, corn, and bouillon granules; cook for 3 minutes. Reduce heat to medium-low; stir in Manchego cheese and cream and simmer until cheese melts, about 5 minutes.

By Ainé