1 tablespoon olive oil
2 teaspoons minced garlic
1 tablespoon onion, chopped
1 tablespoon dried rosemary
1/2 teaspoon salt
2 tablespoons dried oregano
1 teaspoon dried basil
1/8 teaspoon salt
1 1/2 teaspoons dried rosemary
2 teaspoons dried basil
1 teaspoon dried sage
1/4 teaspoon dried marjoram (optional)
1 1/2 teaspoons white sugar
1 1/2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
2 teaspoons dried rosemary
1 teaspoon dried lemon zest
1 tablespoon dry white wine
In a small bowl, mix olive oil, garlic, onion, rosemary, salt, oregano, basil, salt, rosemary, basil, sage, marjoram and sugar. Mix all together well.
Place chicken parts into each pot and soak in water for 1 hour at room temperature.
Meanwhile, toss rice noodles with some of the marinade mixture and toss with chicken sauce. Mix together and cook about 10 seconds in the microwave before stirring.
Pour chicken broth mixture over chicken, stirring so as to maintain a smoky flavor. Add chicken breasts and stir briefly.
Bring to a simmer, then stir cornflakes and rice into soup mixture. Heat through and serve.
⭐ ⭐ ⭐ ⭐ ⭐