Jalapeño peppers, optional Boil chicken breasts (with bone and skin) in stock pot 25 minutes or until cooked through. Remove chicken; cool. Strain and return 10-12 cups of broth to stock pot.

Creamy, cheesy, and full of flavor, it’s the perfect balance of savory chicken, tender noodles, and just a hint of heat ... Simmer until cooked through, then remove and shred the meat. Reserve 2 cups ...

1 small onion, minced 2 garlic cloves, minced 1 bell pepper, finely chopped 1 carrot, peeled and diced 14 oz can diced fire roasted tomatoes with juice 5 cups chicken broth 1-2 tsp Mexican ...

We're going to add one bay leaf and two sprigs of fresh thyme, a little more salt, just 1/4 teaspoon, Last but definitely not least, 8 cups of store-bought chicken broth.

Cut chicken breasts into chunks and season with onion powder, chili powder, cayenne pepper, and salt and pepper. Drizzle olive oil in a large skillet (12-inch) and sear on both sides, about 4 ...

But unless you have the creativity of the cheesy Pop-Tart guy, we doubt you've eaten them all at once before. Cup Noodle is now giving nugget fans that option with its "Potenage" noodles.