Serves 1
Directions
- 1Chop the celery, carrots, and onion.
- 2Add butter, celery, carrots, and onion to a large pot on medium heat and stir until vegetables soften.
- 3Prepare a broth by mixing the chicken base with the warm water.
- 4Stir the garlic, salt, pepper, thyme, rosemary, turmeric, and flour into the vegetables until combined.
- 5Pour in the broth, cover, and bring to a simmer.
- 6Season the chicken breasts with salt, pepper, and thyme.
- 7Sear the seasoned 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 broken angel hair noodles.
- 11Continue to simmer, stirring occasionally, until the 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 -6 servings your choice noodles (I used angel hair broken in fourths)
- 1 cup heavy cream
- pepper
Equipment
large potskilletknifecutting boardwooden spoontongsmeasuring cup
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