1 tablespoon butter
3 tablespoon packed brown sugar
1/2 teaspoon salt
6 bone-in chicken breast halves
1/2 cup unbleached all-purpose flour
4 1/2 cups water
1 tablespoon butter
1 teaspoon paprika
2 tablespoons brown sugar
1/2 teaspoon salt
4 tablespoons maple syrup
skinny egg noodles
1/2 cup lemon juice
1/8 teaspoon chicken bouillon granules
Melt butter or margarine in large skillet over medium heat. Add brown sugar, salt, chicken, brown sugar and salt; cook, stirring, until chicken is golden brown. Add flour and water and bring to a boil, stirring constantly, until flour is slightly gummy. Stir in chicken broth and thickened cream of chicken soup mix. Reduce heat to low, stirring constantly, and add thyme and saffron.
Return chicken to a larger pot. As it cooks, pour orange juice in several portions over chicken and vegetables; allow to stand about 15 minutes. Add butter mixture while still warm.
Reduce heat to medium/low; add lemon juice and chicken bouillon granules, stirring constantly, and cook, stirring, until chicken is cooked through (no longer pink when tested) and juices run clear.
Rate soup with 1 to 4 tablespoons plain vegetable stock. Stir gently and serve with chicken noodle rolls and rice noodles.