1/4 cup soy sauce
1/4 cup allspice
2 teaspoons orange zest
2 teaspoons honey
1 teaspoon lemon juice
2 teaspoons apple cider vinegar
1 1/2 teaspoons chicken bouillon granules
1 cup egg noodles, cooked and chopped
1 teaspoon garlic powder
1 (10 ounce) can chicken broth, divided
6 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons margarine, melted
1 cup cherry tomatoes
1 (8 ounce) can sliced mushrooms, drained
In a blender or food processor, blend soy sauce, allspice, orange zest, honey, lemon juice, apple cider vinegar, and chicken bouillon. Remove from blender, and pour into a large stock pot. Heat on low to medium heat, and stir until thoroughly blended.
Filling: -1/2 teaspoon chicken bouillon granules, divided
1 (10 ounce) can whole kernel corn dried beans
2 tablespoons breast milk
1/2 teaspoon dried sage
2 cups chicken broth
3 tablespoons uncooked brown rice
1 (6 ounce) can sliced mushrooms, drained
Preheat oven to 350 degrees F (175 degrees C). Place pasta or rice in a large pot over high heat. Bring almost to a boil, reduce heat, cover, and simmer for 10 minutes, stirring occasionally.
In a small bowl, beat cream cheese, or blend to taste. Stir in cream cheese until well blended. Stir in cream cheese. Season with salt and pepper. Mix until thoroughly blended. Transfer mixture to pan. Sprinkle with chicken broth to cover.
Place chicken pieces on top of soup, bringing the overall height to about 1 inch above the bottom of the pot. Top with mushrooms, then top with rice. Spoon cream sauce over all, then pour 3 tablespoons of mushroom mixture over the cream cheese layer. Set bowl over silver foil absorbent dish.
Bake 10 minutes in the preheated oven, until chicken is meat tender. Hot soup will bubble as it cooks, and it will darken while scooping from oven. Appear browned (recipe follows in the order given) while still hot, remove from pot, and place in pan