Type what you have

Ingredients

• ✓ chicken bouillon
• margarine
• butternut squash
• onion
• water
• marjoram
• black pepper
• cayenne pepper
• cream cheese

Instructions

1. 1 Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
2. 2 Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.
3. 3 Purée squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just heated through.

By Mary

Ingredients

• ✓ chicken bouillon
• water
• butter
• onion
• garlic
• red pepper flakes
• chayote squash
• cilantro
• salt
• black pepper

Instructions

1. 1 Dissolve bouillon in hot water; set aside.
2. 2 Melt butter in a large saucepan over medium heat. Add onion, garlic, and pepper flakes; cook and stir until onion soft. Add squash, 2 tablespoons cilantro, salt, and black pepper; stir continually for 5 minutes.
3. 3 Stir in bouillon mixture and remaining 1 tablespoon cilantro; cover. Simmer about 20 minutes.
4. 4 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until smooth. Pour into a pot. Repeat with remaining soup.
5. 5 Pour into bowls and garnish with a sprig of cilantro to serve.

By modestalmond

Ingredients

• ✓ chicken bouillon
• water
• chicken broth
• chicken breast
• carrot
• celery
• onion
• white rice
• salt
• pepper

Instructions

1. 1 Combine 4 cups water and chicken broth in a large saucepan over high heat; bring to a boil. Add chicken, carrots, celery, onion, and bouillon cubes. Reduce the heat to low, cover, and simmer until vegetables are tender, about 15 minutes.
2. 2 Add rice and up to 1 cup water if necessary; simmer until rice is tender, about 15 minutes. Season with salt and pepper.

By Gary Coveney

Ingredients

• ✓ chicken bouillon
• olive oil
• onion
• garlic
• broccoli
• water
• quinoa
• evaporated milk
• flour
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
2. 2 Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.

By mrsembee

Ingredients

• ✓ chicken bouillon
• shiitake mushroom
• water
• shrimp
• sunflower oil
• winter melon
• bamboo shoot
• cooking sake
• ginger
• lemon
• cilantro
• salt
• white pepper

Instructions

1. 1 Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
2. 2 Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
3. 3 Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
4. 4 Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
5. 5 Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.

By nukuien

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large stockpot over medium-high heat. Sauté celery and onion in hot butter until slightly softened.
3. 3 Add water, chicken, bouillon, carrots, parsley, marjoram, pepper, and bay leaf. Simmer for 30 minutes.
4. 4 Stir in noodles and simmer until pasta is tender, about 10 more minutes.
5. 5 Season to taste. Enjoy!

By Sherry

Ingredients

• ✓ chicken bouillon
• water
• turkey breast meat
• onion
• garlic
• red pepper flakes
• salt
• broccoli
• cream of mushroom soup
• asparagus
• red bell pepper
• lentil soup mix
• bean sprout

Instructions

1. 1 Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes.
2. 2 Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.

By Jaymee

Ingredients

• ✓ chicken bouillon
• water
• chicken thigh
• carrot
• celery
• onion
• pearl barley
• bay leaf
• poultry seasoning
• sage
• salt
• black pepper
• lemon juice

Instructions

1. 1 Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.
2. 2 Transfer chicken thighs to a cutting board to cool. Remove and discard bones, skin, and fat; cut the remaining chicken into bite-sized pieces and add to broth.
3. 3 Cool broth until the fat congeals on the surface; skim and discard fat.
4. 4 Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is cooked and vegetables are tender, 60 to 90 minutes. Stir lemon juice into soup just before serving.

By Carolyn LaLumiere Miller

Ingredients

• ✓ chicken bouillon
• water
• chicken thigh
• carrot
• celery
• onion
• green pepper
• garlic
• spinach
• egg noodle
• meat tortellini
• salt
• pepper

Instructions

1. 1 Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer until meat falls from the bone, about 45 minutes. Remove chicken, cut up meat, and return meat to the pot.
2. 2 Stir carrots, celery, onion, bell pepper, chicken bouillon, and garlic into the pot; simmer until vegetables are tender, 10 to 15 minutes.
3. 3 Stir in frozen spinach and cook until tender, 5 to 10 minutes.
4. 4 Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and set aside.
5. 5 Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in cooked egg noodles, salt, and pepper. Heat through and serve.

By Roz

Ingredients

• ✓ chicken bouillon
• onion
• celery
• garlic
• margarine
• all-purpose flour
• water
• carrot
• potato
• chive
• salt
• black pepper
• cheddar cheese
• milk

Instructions

1. 1 In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.
2. 2 Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.
3. 3 Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.

By Stacey A

Ingredients

• ✓ chicken bouillon
• butter
• carrot
• celery
• onion
• thyme
• oregano
• salt
• black pepper
• chicken broth
• water
• bay leaf
• chicken breast
• egg noodle
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Sauté function, and add butter. Add carrots, celery, and onion to the melted butter; sauté until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Sauté function.
2. 2 Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
5. 5 Select Sauté function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

By Tim

Ingredients

• ✓ chicken bouillon
• tomato
• carrot
• ground cinnamon
• salt
• red onion
• garlic
• jalapeno pepper
• sriracha hot chile sauce
• cinnamon
• vegetable oil
• water
• chicken
• black bean
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
2. 2 Roast tomatoes in preheated oven on the prepared baking sheet until completely softened, about 25 minutes. Transfer tomatoes to a cutting board to cool.
3. 3 Spread chopped carrot onto the prepared baking sheet; season with a pinch of cinnamon and salt.
4. 4 Roast carrots in preheated oven until tender, about 25 minutes.
5. 5 Heat a large skillet over medium-high heat. Toast onion slices, garlic cloves, and jalapeno pepper in the skillet until beginning to char, 5 to 7 minutes.
6. 6 Peel cooled tomatoes and put in a blender bowl; add onion, garlic, jalapeno pepper, Sriracha chile sauce, and 1 1/2 teaspoons cinnamon and puree until smooth.
7. 7 Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat. Stir pureed tomato mixture into the oil; cook and stir until the mixture thickens, about 5 minutes.
8. 8 Pour water into the pot; add chicken bouillon and stir. Bring liquid to a simmer, reduce heat to medium-low, and cook mixture, stirring occasionally, until the liquid reduces slightly, about 15 minutes.
9. 9 Stir chicken and black beans into the soup; bring again to a simmer and cook until beans are softened, about 15 minutes. Add carrots and cook to reheat the carrots, 2 to 3 minutes. Season soup with salt and pepper.

By ChelsEats

Ingredients

• ✓ chicken bouillon
• water
• tomato
• kidney bean
• ham bone
• ham
• potato
• onion
• ham
• elbow macaroni

Instructions

1. 1 Combine 8 cups water and bouillon cubes in a slow cooker; stir until bouillon is dissolved. Add tomatoes, beans, ham bone, potatoes, onion, and leftover ham. Cook on Low until ham is coming off the bone, about 8 hours. Taste and add another cup of water if too salty.
2. 2 When the soup is almost done, 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.
3. 3 Drain macaroni and add desired amount to the soup.
4. 4 Remove ham bone. Shred meat and discard bone. Return meat to the soup, stir to combine, and serve.

By Casey O'Connor

Ingredients

• ✓ chicken bouillon
• celery
• onion
• potato
• mixed vegetable
• water
• processed cheese food
• milk
• margarine

Instructions

1. 1 In a large pot boil the chopped celery, chopped onion, potatoes, mixed vegetables, bouillon cubes and water until all the vegetables are tender.
2. 2 Add the Velveeta® milk and butter or margarine. Heat until hot and serve.

By Shirley M

Ingredients

• ✓ chicken bouillon
• olive oil
• lemon juice
• garlic
• carrot
• onion
• celery
• water
• split pea
• italian seasoning
• cumin
• salt
• black pepper
• cayenne pepper
• curry powder

Instructions

1. 1 In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
2. 2 Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

By Emily P

Ingredients

• ✓ chicken bouillon
• half-and-half
• wild rice
• curry powder
• marjoram
• thyme
• black pepper
• onion powder
• garlic powder
• bay leaf
• garlic
• carrot
• celery
• celery
• onion
• water
• turkey leg

Instructions

1. 1 Place turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
2. 2 Stir in wild rice. Simmer soup for at least 1 hour. Remove turkey legs; strip meat from the bones and tendons. Chop meat and return it to soup.
3. 3 Pour in half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.

By MAERYON74

Ingredients

• ✓ chicken bouillon
• sour cream
• chili bean
• corn
• chili powder
• tomato soup
• tomato
• tomato
• salsa
• garlic
• onion
• olive oil
• onion powder
• parsley
• garlic powder
• black pepper
• salt
• chicken breast
• water

Instructions

1. 1 In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. 2 In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

By AUNTTAF

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
• zucchini
• cream cheese

Instructions

1. 1 Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
2. 2 Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.

By Jilly Bean

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
• butter
• all-purpose flour
• milk
• black pepper

Instructions

1. 1 Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.

By Nell Marsh

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
• butter
• black rice
• onion
• almond
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes.
3. 3 Add water and bouillon; bring to a boil.
4. 4 Reduce the heat to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.

By Love2cook32

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
• bacon
• hash brown potato
• hash brown potato
• celery seed
• black pepper
• cream of chicken soup
• milk

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving drippings in the skillet. Chop bacon into small pieces; set aside.
2. 2 Combine hash brown potatoes, O'Brien hash brown potatoes, prepared bouillon, celery seed, and black pepper in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 20 to 30 minutes.
3. 3 Purée potatoes in the pot with an immersion blender until smooth. Stir in condensed soup, milk, and reserved drippings. Simmer until heated through, about 10 minutes. Sprinkle bacon on top.

By MICSHELLIE

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
• butter
• onion
• all-purpose flour
• water
• beef bouillon
• black pepper

Instructions

1. 1 Melt 1 1/2 tablespoons butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
2. 2 Add remaining 1 1/2 tablespoons butter and let melt. Whisk in flour to form a thick paste the consistency of cake frosting.
3. 3 Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes.
4. 4 Whisk in water and both bouillons until no lumps remain. Stir in pepper and bring mixture to a boil.
5. 5 Cook and stir until thickened to gravy consistency, 8 to 10 minutes.

By DecompileCodex