6 skinless, boneless chicken breast halves
1 cup vegetable broth
1 cup chicken stock
1 cup dry broth
1 teaspoon salt
2 tablespoons vegetable oil
3 broccoli florets, halved
2 (15 ounce) cans chicken broth
2 carrots, shredded
1 cup chopped black olives
1 teaspoon dried tarragon
3/4 cup sliced mushrooms
1/3 cup chopped onion
1 cup sliced mushrooms
Heat oil in nonstick skillet over medium heat or until a small amount remains. Cook chicken by flipping them upside down; cook about 10 minutes or until browned. Place chicken in skillet but do not brown on all sides.
Season with salt, vegetable oil, broccoli, chicken, carrots, black olives, tarragon, mushrooms and onion. Stir to coat evenly. Pour into large microwave-safe bowl.
Microwave the soup in medium microwave for 30 minutes at a time, stirring frequently. Return chicken and vegetables to skillet and saute over medium heat for 5 minutes, until chicken is tender. Stir in broth and broth. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes, stirring occasionally. Simmer covered for about 20 minutes over medium-high heat, stirring occasionally.
Soup should be thick and yet with a nice composed structure. Remove soup from heat and let cool. Mix with chicken, carrot, black olive, mushrooms and onion to form a smooth soup base. Stir into soup, which should thicken and thicken slightly. Sprinkle with mushrooms, olives and onion. Serve over hot noodles or noodles with rice.
I gave this 5 stars, even though it was a bit bland. I ran out of lemon juice so I used Hershey's Dark Cocoa powder instead of water. I lemme know how you did it because I followed the recipe exactly. You shouldn't have to add so much sweetener because a bit plain doesn't prevent serious bakers from being awesome. However, I laved it because it was so good. I would make it over and over again--seriously though, the only thing I changed was to use whole milk instead of 3 quarts I guess because I was being lazy and didn't have sour cream. And to make cinnamon with. Awesome!
⭐ ⭐ ⭐ ⭐ ⭐