Back from the dead chicken soup
Featured Pinch Tips Video
- 3 Tbsp
- each butter and olive oil
- 2 stick
- celery, diced
- 1/4 c
- diced onions
- boneless skinless chicken breasts
- 6-8 clove
- garlic, sliced
- 8 c
- 1/3 can(s)
- chicken bouillon granules
1Heat dutch oven over medium heat and add olive oil and butter.
2While 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.
3Add chicken breasts to pan, and cook until white on both sides. While chicken is cooking, slice garlic directly into the pan.
4Once chicken is white, add water, and bouillon. turn heat to High, then reduce to a simmer for 30 minutes.
5Remove 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.
6While noodles are cooking, dice the chicken and add back to the pan.
7serve with crusty bread or biscuits.