Back from the dead chicken soup
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Family Tested & Approved
each butter and olive oil
boneless skinless chicken breasts
chicken bouillon granules
Heat dutch oven over medium heat and add olive oil and butter.
While butter melts and starts to sizzle, dice the onions and celery. Once butter sizzles, add to the pot, stir and let cook for 3-5 minutes. Stir once or twice.
Add chicken breasts to pan, and cook until white on both sides. While chicken is cooking, slice garlic directly into the pan.
Once chicken is white, add water, and bouillon. turn heat to High, then reduce to a simmer for 30 minutes.
Remove chicken from pot and return heat to high. Once boiling add 2 cups noodles of your choice.
cook noodles until al dente, or a little soft.
While noodles are cooking, dice the chicken and add back to the pan.
serve with crusty bread or biscuits.