Equipment
- Soup Pot (Tucci)
Ingredients
- 1 lb. chicken thighs or breasts
- 4 Tbsp. butter
- 2 Tbsp. oil
- 1 onion diced
- 2 stalks of celery sliced
- 2 large carrots sliced
- 2 cloves garlic minced
- 4 cups chicken broth or more
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- ½ tsp. red pepper flakes
- Lots of salt and pepper
- 2 bay leaves
- Noodles!
Instructions
- Season the chicken with salt and pepper.
- Add oil to a soup pot and add the chicken.
- Brown both sides of the chicken for 2 minutes and remove.
- While that cooks, slice the carrots, celery, and onion, and mince the garlic.
- Add the butter and cook the veggies.
- After about 5 minutes, add the garlic.
- 1 minute more and stir in the seasonings.
- Pour in the broth, add back the chicken and bay leaves, cover, and simmer for a few hours.
- As you near dinner time, boil your favorite pasta til al dente!
- Shred the chicken, add it back, and season with salt and pepper as needed. Serve over your favorite cooked noodles!
- Enjoy!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. The only thing to worry about here is noodles. We used gluten-free pasta (Fussilli), but you can pick any shape and brand you prefer!
Tried this recipe?Mention @KirksCookingAndCocktails or tag #kirkscookingandcocktails!