Step 1:

Cut chicken breast into bite size pieces and brown in the oil. Add condensed soups, milk, and enchilada sauce. Heat through.

Step 2:

Put a small handful of tortilla chips in each serving bowl. Fill with hot chicken tortilla soup mixture. Top with a generous sprinkle of shredded cheddar cheese.

Step 1:

Bring water to a boil in medium saucepan. Add noodles; cook 6 to 8 minutes or until tender. Do not drain.

Step 2:

Meanwhile, in medium skillet, cook ground beef and garlic-pepper blend over medium heat for 8 to 10 minutes or until beef is browned and thoroughly cooked. Drain.

Step 3:

To noodles in saucepan, add cooked ground beef, gravy, mushrooms and sour cream; cook until thoroughly heated. If desired, sprinkle individual servings with chopped fresh parsley.

Step 1:Boil water, soup bone, meat (as much as you like), and onion (cut in half). Fill pan (largest pan you have) 3/4 full. Bring to a slow boil and cook for hours After water boils, add vegetables (use frozen or add fresh carrots and celery), parsley flakes, tomatoes, salt and pepper.

Step 2:Cook macaroni separately and add to soup prior to serving.

Step 3:Serve soup in bowl with grated parmasan cheese sprinkled on top.

Step 1:Put vegtables in a large soup pot with a little water and cook for 5 min stirring frequently. Add remaining ingredients and bring to a boil. Cover & reduce heat to low & simmer 1 hour.