add a pinch
Make ahead and freezer friendly. While quick and easy to make, it is also great to make ahead and to freeze to serve later.
– butter – olive oil – carrots – celery – thyme – stone house seasoning – chicken stock or broth – water
Add butter and olive oil to a Dutch oven or 6-quart stock pot. Sauté the carrots and celery in the butter and olive oil until tender, about 3 minutes.
Pour in the chicken stock or broth and water and add the chicken.
Cook until the chicken reaches an internal temperature of 165º F when checked with a meat thermometer. Remove the chicken from the pot, shred and return it to the pot.
Add the noodles to the pot and cook according to the package directions.
Add seasonings and serve.
add a pinch