WEBAdd flour and stir to coat the veggies. Slowly add chicken broth while stirring the veggies. Bring to a boil and then reduce to a low simmer. Add chicken, thyme, salt, pepper, and …
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WEBAdd the minced garlic (2 cloves), stir, and sauté until fragrant (about 15-30 seconds). Add the flour (1/4 cup) and stir to coat the veggies. Cook for about 1 minute, stirring …
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WEBAdd broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender and chicken reaches an …
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WEBTo the pot with the veggies, stir in the Italian seasoning, thyme, celery salt, pepper, and garlic. Let cook 30 seconds, until the garlic is fragrant. Add the cornstarch slurry, …
WEBInstructions. In a large dutch oven or soup pot, melt the butter and olive oil over a medium heat. Next, add the garlic, onion, and celery. Stir that together and let it simmer for a few …
WEBSet a large 6-8 quart soup pot (or Dutch oven) over medium heat. Add the olive oil to the pot. Once hot, stir in the onions, celery, carrots, and garlic. Stir and sauté for 2 to 3 …
WEBSaute onion soft and translucent; add the garlic and cook 1-2 minutes more, until garlic is fragrant. Add carrots and celery; saute 2-3 minutes longer. Add chicken broth, thyme, …
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WEBStep #1. In a large pot, sauté the white onion, celery, and Italian seasoning in a bit of olive oil. Step #2. Once the vegetables have softened, add the chicken broth, chicken, and …
WEBInstructions. Heat oil in a 4 to 5 quart Dutch oven or stock pot over medium until shimmering, then add the bacon. Cook until the fat begins to render and the meaty parts …
WEBIn a large soup pot or Dutch oven set over medium heat add 2 tablespoons of olive oil. Once the oil begins to shimmer, add chicken thighs and cover with a lid. Cook on one …
WEBHeat oil in a large pot over medium heat. Add onion, carrot and celery; cook, stirring, until the onion is translucent, about 3 minutes. Add garlic, thyme, salt and pepper; cook, …
WEBIn a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the celery, onion, and carrots. Saute for 2-3 minutes or until veggies start to soften. Add the garlic …
WEBAdd the chicken broth and scrape the bottom of the pan to loosen the browned bits, bring to a boil, reduce the heat to a simmer and continue cooking for another 8 minutes. In a …
WEBWhisk in chicken broth. Add shredded chicken and a Parmesan rind (if using). Simmer for 10-15 minutes. Add gnocchi, spinach, and milk, and serve. Carefully lower the potato …
WEBGrab a large dutch oven or soup pot and melt the butter over medium heat. Add the carrots, celery, and onion. Season with a pinch of salt and cook for about 5 minutes, or until the …
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WEBAdd in flour and mix together until flour begins to dissolve. Pour in chicken broth, while stirring continuously, then add in half and half. Lastly, add in shredded chicken, stir …
WEBBring to a boil. Once it reaches a boil, reduce the heat to medium-low and simmer for 20 minutes or until the vegetables are tender. Stir in the cooked chicken, gnocchi, half and …