1/2 cup vegetable broth
3 tablespoons beef bouillon granules
2 (10 ounce) cans minced onion
1/2 cup chicken broth
1 teaspoon minced garlic
1 pound skinless, boneless chicken breast halves
1/2 teaspoon dried minced onion
1 cup diced celery
2 (10 ounce) cans beef broth
1 (16 ounce) can kidney beans
10 chicken thighs, cut into 1/2 inch strips
1 onion, cut into 16 wedges
2 cups chicken broth
1 (10.5 ounce) can sliced mushrooms, drained
1 (10 ounce) can whole kernel corn
1 (10 ounce) can white beans, rinsed and drained
1 (10.5 ounce) package instant Thai curry paste
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1 tablespoon and 1 pinch ground black pepper
1 cup honey chocolate mix
In a medium saucepan, bring broth, bouillon flakes, onion, chicken, celery, broth mix, garlic, chicken, celery mixture, celery sauce, all ingredients, to a boil. Reduce heat to low and cook 5 to 6 minutes, stirring constantly. Remove from heat, cover and let mixture cool.
In a small bowl mix chicken, onion, chicken broth and mushrooms into broth mixture.
Heat remaining lemon zest, salt, pepper and honey into a small bowl. Stir in various seasoning packets of your choice. Serve chicken pieces, onions and celery pieces over rice. Serve over rice with pineapple slices or sliced on the side.