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Cure All Chicken Soup


Whole chicken cut-up
Celery, chopped (leaves too)
Onion chopped
Touch of garlic
1 pkg onion soup mix
instant chicken bouillon (instead of salt)
2 pkgs Lipton cream of chicken cup a soup
1 can cream of potato soup
seasoning salt to taste


Place chicken in dutch oven with enough water to cover. Add chopped vegetables, parsley, dry onion soup mix, garlic, boil for about half hour. If you cook too long, chicken will be stringy. When chicken is done, remove from pan to cool. Taste soup for saltiness; and if needed, add some bouillon and/or seasoning salt. While chicken is cooling, add cup a soup and cream of potato soup, stir and mix well. Turn heat to low, and remove chicken from bones. Cut into bite-size pieces and return to soup. You can add cooked rice or noodles to soup. If you use noodles, cook separate and rinse. They won't gel and stick together. You can also make dumplings from canned biscuits by flattening them out and tearing or cutting in pieces. Add to soup, cover and cook for about 15-20 mins.


Several, freezes well.

Nutritional Information Per Serving

no nutrition information available

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