Directions
- 1Chop the celery, carrots, and onion.
- 2In a large pot on medium heat, stir the celery, carrots, onion, and butter together until the vegetables soften.
- 3Prepare a broth by mixing the chicken base with warm water and set aside.
- 4To the vegetables, stir in the garlic, salt, pepper, thyme, rosemary, turmeric, and flour until combined.
- 5Pour in the broth, cover, and bring to a simmer.
- 6While that heats, season the chicken breasts with salt, pepper, and thyme.
- 7Sear the chicken breasts in a skillet on high heat until lightly browned on both sides.
- 8Add the chicken to the pot, cover, and let simmer for 10-15 minutes.
- 9Remove the chicken when fully cooked.
- 10Pour in the cream and noodles.
- 11Continue to simmer, stirring occasionally, until pasta is tender.
- 12Chop the cooked chicken.
- 13Stir the chopped chicken into the pasta.
Ingredients
- 6 celery stalks, chopped
- 6 medium carrots, chopped
- 1 onion, chopped
- 0.5 cup unsalted butter
- 2 tbsp Better Than Bouillon roasted chicken base
- 8 cups warm water
- 3 garlic cloves, minced
- 1 tsp salt
- 1 tsp thyme
- 1 tsp rosemary
- 0.5 tsp turmeric
- 0.25 cup flour
- 2 chicken breasts
- 4 servings your choice noodles (I used angel hair broken in fourths)
- 1 cup heavy cream
Equipment
large potskilletknifecutting boardwooden spoontongs
Tips
- For a chance to win $5,000 and Better Than Bouillon products, share your own warm and cozy meals on Instagram using the hashtag #WarmAndCozyMeals and tag @betterthanbouillon
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup