Ingredients : 10 cups water 10 chicken bouillon cubes (or chicken base) 6 large carrots, peeled and sliced 4 celery stalks, diced small 1 (16 ounce) bag wide egg noodles 2 (10 ounce) cans cream of chicken soup 1 pint sour cream 2½ cups cooked & shredded chicken (about 2 breasts) salt & pepper Directions
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Ingredients : 2 tbs Bertolli olive oil 2 cups onions diced 4 garlic cloves minced 6 cups chopped Hatch Green Chili’s (see note) 1 28 oz can diced tomatoes drained 2 cups Green Giant frozen corn 2 cups peeled and diced potatoes 1 rotisserie chicken chopped 8 cups College Inn chicken broth 2 tbs McCormick
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☆ Please Don’t Forget To Hit Facebook & Pinterest Buttons To Share Below. Appreciate your Help ☆ You’ll Need : 2 tablespoons olive oil 2 pounds cubed beef stew meat 2 tablespoons all-purpose flour 4 cups water 2 cups beef broth 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 cups cubed potatoes 2 cups
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What You’ll Need FOR THE STEW: 2 lbs top round steak or lean stew beef, in 1-inch pieces 2 celery ribs, sliced 4 carrots in ½ inch slices 2 onions, sliced ¼ cup water ¼ cup all-purpose flour ¼ teaspoon black pepper 1 teaspoon dried thyme 1 teaspoon dry mustard 1 ½ teaspoons salt ¾
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