Chicken

Place 2 ½ lbs chicken breasts, 12 cups chicken stock, 4 cloves minced garlic, 1 diced onion, 3 diced carrots, 3 diced celery stalks, 1 tsp salt, ½ tsp pepper, ½ tsp thyme and ½ tsp rosemary into a large stockpot. Cover and cook at 275˚F for 5 hours. Remove chicken from the stockpot and shred. Stir 16 oz egg noodles into the stock pot. Place back into the oven for an additional 30-40 minutes, or until pasta is tender. Stir in 1 tbsp lemon juice. Serve immediately.

Cook 2 ½ lbs boneless chicken breasts, 1 tbsp minced garlic, 2 14.5 oz cans stewed tomatoes, 1 24 oz jar tomato sauce, 1 tsp salt, 1 tsp black pepper, 2 tsp italian seasoning and 4 cups chicken broth in a dutch oven at 275˚F for 4½-5 hours. Shred the chicken. Stir in 1 cup freshly shaved parmesan cheese, 1 cup cream and 8 oz uncooked rotini pasta (optional). Put back in the oven for 30 minutes. Top the individual soup servings with sliced mozzarella.

Preheat oven to 350˚F. Cook 5-6 pieces boneless chicken breast in water. Reserve the broth and cook ½ lb spaghetti in it. Saute 2-3 chopped celery stalks, 1 chopped onion, and 1 chopped green bell pepper in 1 tbsp butter. Add these to a baking dish with shredded chicken. Add 1 10 oz can cream of chicken soup and 1 lb cheddar cheese and heat until warm and cheese is melted.

Place in a dutch oven 2½ lbs chicken breast, 4 garlic cloves, 10 oz can rotel, 4.5 oz can green chiles, 4.5 oz can jalapenos, 1 bag frozen peppers and onions, 4 cups chicken broth, 4 tbsp butter, 2 tsp oregano, 4 rounded tsp cumin, 2 tsp salt and ½ tsp pepper. Cook at 275˚F for 5 hours. Then shred chicken and stir in 8 oz cubed cream cheese, ½ cup heavy cream and 1 bag frozen corn. Return to oven for half an hour or so until cream cheese is melted and soup is warmed through. Serve with bacon, shredded cheese, sour cream, salsa and chives.