Classic Chicken With A Twist

This recipe takes a classic chicken dish and adds a flavorful twist, making it perfect for weeknight dinners or when you want to elevate a familiar meal.

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Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings: 6 people

Course: Dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Chicken

2 tablespoons unsalted butter
1 onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
8 cups chicken stock
2 bay leaves
2.5 pounds bone-in, skinless chicken breasts

For Serving

2.5 cups wide egg noodles
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh dill
1 tablespoon freshly squeezed lemon juice or more, to taste
Kosher salt to taste
freshly ground black pepper to taste

Equipment

Dutch Oven
Stockpot

Method

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic until fragrant, about 1 minute.
Stir in chicken stock and bay leaves; season with salt and pepper, to taste.
Add chicken and bring to a boil. Reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
Stir in chicken and pasta and cook until tender, about 6-7 minutes.
Remove from heat; stir in parsley, dill, and lemon juice; season with salt and pepper, to taste.
Serve immediately.

Notes

This recipe is a foundation for creativity. Feel free to add other vegetables like peas or corn, or experiment with different herbs and spices to create your own unique twist.

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