Melt butter in a Dutch oven over medium heat. Add onion, carrots and celery and saute 4-5 minutes, until just starting to soften. Push veggies aside and add chicken breasts or thighs. Cook 2-3 ...

It's soup season — and Melinda's go-to, most frequently made, most-requested is this Old Fashioned Chicken Noodle Soup. Now you can make it, too.

Discovered in an old recipe book, this chicken soup brings a unique flavor that everyone in the family will love. Quick and easy to make, it’s the perfect dish for any day, especially when time ...

Then the final, but optional, step: Add 1/2 stick of butter. Instant pot method: Add the whole chicken and whole veggies and two boxes of chicken stock to the crockpot if it holds that much liquid ...

Add the shredded chicken, thyme, rosemary, black pepper, and bay leaf. Bring to a simmer, then reduce the heat and let it simmer for at least 15 minutes, or even longer if you have the time.

Mark Bittman-Inspired Chicken with Rice Casserole. 2 tablespoons olive oil. 2 medium onions, about 8 ounces, peeled and sliced. 1 large garlic clove, peeled and chopped fine ...

Instructions: Heat your oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the onion is softened, about 5-7 minutes.