Boneless Chicken Breast Chicken Soup Recipes

CREAM OF CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish and season to taste.
• Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.

QUICK CHICKEN SOUP

Steps:

• Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
• Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
• Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.

EASY CHICKEN NOODLE SOUP

Steps:

• In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper. Add broth and 4 cups water and bring to a boil. Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper. To serve, stir in chicken and dill.

BONELESS CHICKEN BREASTS WITH STUFFING MIX

Steps:

• Mix cream of chicken soup with water.
• Pour into 13x9x2 baking dish.
• Lay chicken breasts on top.
• Add a slice of Swiss cheese on each chicken breast.
• Pour the dry stuffing mix over the top, covering it completely.
• Bake covered at 350F for 1-1/2 hours.