The Art of Cooking Chicken Breasts in Minestrone Soup

Just put the chicken on a flat surface clean it's cooked piping hot and you can actually eat hold the hot meat with the tongs and just slice it up you don't need to cut the meat super small. I'll tell you why when you add the meat back into the soup and it kind of hangs out a little bit the chicken breasts will fall apart a little bit more in a good way on their own. And actually, I find if you cut up the meat too small you know it can get a little bit like baby food. We want a little bit of texture for the chicken in the minestrone because it's an unusual thing to find in what is traditionally just a vegetable soup but it makes it more like a meal. I think.

This trick of using a pair of tongs just to hold something down that's hot while we slice it piping hot is a game-changer. You can obviously check and make sure the chicken is cooked through, but here's the other great thing about this even if your chicken isn't fully cooked or a little under, drop it back in the soup and it'll finish cooking. And you can just bring it back up to a nice steady boil until you're confident all of it is fully cooked. Mine happens to be fully cooked, but even if it weren't and then we just literally dropped that chicken right back in the soup. The soup has been simmering with the chicken in it right now, we're kind of letting it cool a little bit so it's actually a surprising little thing. We often talk about letting meat have a minute before we eat it you know to rest, but it's nice also for things like soups and sauces to have a few minutes to get just that little bit cooler.

Dropping that back in here anything that's left over from the bowl put it right back in don't be afraid your board clean. Okay, serving Bowl now you see the heat is off soup kind of stops simmering stirred that chicken back in just mix it back into the liquid and just before you serve it because here we are take a tiny taste of the broth just to make sure the seasoning is on point and then we're ready to serve it up. Got a bowl traditional for a soup and a couple little things that make it extra tasty at the very last minute, just some stemmed basil leaves and some grated Parmigiana Reggiano cheese.

You know the cheese in soups like this is about the saltiness about adding a little bit of creaminess from the dairy of the cheese but it also thickens the texture of the soup itself. So this cheese has a lot of purposes, you know it's doing some heavy lifting. Okay, get a ladle get a nice Ladle full of the pasta and the vegetables. Hmm, it's making me hungry now you have four whole chicken breasts cooked in this soup and you'll really see the benefit of cooking the meat right in the broth with the stock. It just makes a quickie soup that tastes like it cooked for a lot longer than it did.

And no one needs to know by the way, you have this you cook this and you invite your friends over and you say oh my God, this took me all afternoon to make this I'm exhausted right so there's our soup. Sprinkle of Parmesan especially makes sure the Parm falls in the broth so it gives it a little body makes it look all that more inviting okay, you can tear the basil or I'm not a big Chopper of Basil because it just gets discolored from the metal of the knife fold a few, you can also stir all the cheese and basil right into the pot of soup and just put it right on the table if you like that better.

Or you can get a little chefy and fancy with yourself and do it bit by bit. Here we are, looks so good right? Let's taste. You know my whole childhood when my mom would eat something good she would say if it was good and I, I thought that's so annoying and here I am as an adult doing the exact same thing. We're our parents in the best way.

The broth in this is is gone beyond broth and just to stratospheric soup because it's got the starch from the elbow macaroni thickening it it's got the salt from the parmesan cheese and the beautiful flavor of the chicken that we poached inside here. And the chicken, skinless boneless, this is such a great way to reimagine chicken breasts which we cook so often right. This can be a great really tasty hearty weeknight dinner you can make this ahead and let it get cold and just heat it up you can serve it with a giant loaf of garlic bread or even put like a bowl of rice on this side I mean, I know there's pasta in here but it's just so tasty. It's just the sum of its parts.

"WEBVTTKind: captionsLanguage: enhi everyone I'm Alex barnicelli and Welcome to our kitchen I'm so excited you've joined to cook along with me today we're going to make quickie chicken minestrone soup this is a super easy soup to make it's hearty it's got lots of flavors minestrone doesn't normally have chicken in it but we're going to add a little bit and we're using chicken breasts which actually cook more quickly you can also use thighs if you want but it'll just take a little bit longer to cook and sometimes if I want to bump up this soup even a little bit more I'll add some cooked beans or chickpeas for added protein so let's get cooking the first thing we're going to do is get all our vegetables together and cooking now minestrone in Italian means a big soup right so this is a big soup filled with lots of different vegetables I'm going to start with some carrots I just feel like every minestrone I've ever had has had carrots as part of the ingredient list right you've got that natural sweetness from them we've got great texture we're definitely peeling them we're going a little bit fancy here right and here's the thing about peeling them I love a little square peeler and I like this one it's pretty cheap which I like you just want to peel straight down in a single motion notice how I'm peeling away from myself and I'm just holding the carrot on the end okay so those are peeled always have a little scrap Bowl when you're cooking so you can keep your work surface right in front of you totally clear clear cutting board clear head good cooking okay take the little ends off right and just with a chef's knife you'll notice I'm just holding the two carrots together we're going to cut them at the same time and I'm holding them down and I'm squeezing them so that they actually Stay Together I'm just going to cut thin rounds between a quarter and an eighth of an inch and you notice I'm cutting with this part of the knife right close to the heel I guess and just cutting these rounds of carrots I really think the texture of the carrots is essential for the minestrone I want to go all the way up to the top so I've got a medium-sized heavy bottom pot we're just going to cook this Stove Top and we're going to start with three tablespoons of olive oil and as we cut the vegetables we'll drop them in so we start with our carrots two carrots cut into rounds add a pinch of salt to soften them get them to start giving up their water next up scallions I've got six scallions here and we're going to use the whole thing right because we don't have any onions or shallots in this those are longer cooking and this is a quickie minestrone so you'll notice all our vegetables don't take long to cook cut off that little end off the scallion we don't want that and again similar to the carrots just cut into rounds aim for a quarter inch doesn't matter if they're a little bit crooked or uneven or some parts are a little bigger than others don't stress it but we're going to use all of the scallion all the way from the white part up to the dark green cut it into thin rounds as thin as you can get you notice again I'm squeezing all these bits of scallion together notice how I keep my thumb hidden behind my other fingers right you don't want your thumb on the front line okay your chef's knife you've got a blade and then you've got the edge that isn't sharp I like to use the unsharp edge to gather up almost like a a broom sweeping the board and dropping those scallions right in with those carrots and you'll notice also that by dragging the unsharp knife along the board we don't dull our blade more quickly right cut sweet okay next up three large cloves of garlic and you know this is sort of a rustic soup so where I might normally mince or grade or dice the garlic I'm just going to cut it into thin rounds you don't want too too thick with the garlic get as thin as you can also use a mandolin slicer with a guard to cut the garlic Into Thin rounds if you prefer that to a chef's knife totally up to you again I cut with this side and I'm going to sweep right up into the pot with the garlic I'm add another pinch of salt salt helps the vegetables to give up their water make some soften more quickly makes them taste good stir and smell this start to come together and I love this because we kind of build it as we go right there's not a dull moment here scrape down the sides to make sure the vegetables aren't sticking too much the Heat's kind of medium-ish medium low nice and easy we've got a half a pound of white mushrooms that have been wiped clean of their dirt with a damp towel um I get a lot of questions about should I wash mushrooms or not if your mushrooms are really dirty yes by all means wash them don't tell anybody I told you this is our special Food Network kitchen secret just run them under water to wash off any serious excess dirt and do that right before you cook them and that way they're not sitting around and sponging up that water with nowhere to go the water will cook back out when you cook the mushrooms so here we're just going to quarter the mushrooms the mushrooms are kind of meaty in this recipe we don't want to slice them kind of thin you want to bite into kind of a wedge of mushroom and it's nice that all the vegetables are cut differently so when you're eating the soup it feels like a lot of different things because it is right in there look at that smells so good to that we're going to add one teaspoon of dry oregano now you can also use fresh oregano if you like but if you are going to use fresh oregano use a little bit less give this a nice stir once all the vegetables are in here together you can turn up the heat a little bit you'll see that as the mushrooms cook they're really watery and they're going to release a good amount of liquid we want to get that out of there as fast as possible smells good right another tiny pinch of salt okay so at this point we're going to let these vegetables cook another eight to ten minutes until they're nice and tender and delicious and when we come back we're going to add the chicken stock okay so once our vegetables have cooked a little bit more and they're getting nice and tender they're giving up all that water and they're super tasty we're ready to add our chicken stock we're gonna add three cups of stock right to the pot now I have often made a minestrone by the way with water but since we're not cooking this soup very long we want to give ourselves a little Ace in the Hole and start with stock that way there's some built-in flavor to bring us to the Finish Line more quickly once you put the stock in turn the heat up a little bit right you always want to boil stock when we use it and we're also going to add 14 ounces of crushed tomato smells good so you see we have a little balance here between the chicken stock and the chicken meat that we're going to introduce on one side of the ring and then on the other side the Tomato the crushed tomato and all those vegetables it's kind of nice it's a sort of meaty Riff on a minestrone okay now we're about to start adding our chicken we're just going to cook this for a few minutes bring it up to a boil let those flavors get together and hang out a little bit I've got here four chicken breasts skinless boneless about six ounces each and essentially we're going to poach the chicken in the soup that's going to give it tons of flavor then we're going to just pull the meat out pull it apart and put it back in at the end I'm gonna add a tiny pinch of salt to the soup and more importantly we are also going to season our chicken before we add it to the soup so spread them out so they're all in a single layer and just salt them a little bit it's nice to Salt the meat before we add it to the broth so that the chicken is already set to be super flavorful and do this with the tongs instead of your hands so you don't have to do so much breaking for hand washing and whatever else salt on both sides mm-hmm and we have three quarter cups of raw elbow macaroni um I love cooking the pasta right in the soup the beautiful starches from the pasta as it cooks are also going to add body to our soup so this soup is really the sum of its parts right it gets the benefit of the flavor of the chicken being poached right in the liquid and the pasta cooking in the liquid too it's it's like a one pot situation that I love and fun and easy so once our soup has come back up to a little bit of a simmer we're just going to drop those chicken breasts right in there you see now we're not high heat boiling this it's nice and easy right we don't want to boil the meat right because there's no fat on a chicken breast there's no skin there's nowhere to hide this is like a piece of meat that just has to be very carefully cooked right so we put those four chicken breasts submerged completely in the liquid and our three-quarter cup of elbow macaroni right in there raw so this has just become our vessel for cooking our chicken and cooking our pasta and we don't have five pots and pans on the stove and it's all going to happen pretty quickly that's the quickie chicken minestrone so this is going to cook for eight to ten minutes then we'll meet back here slice our chicken and eat our soup Okay so this soup kind of comes with its own built-in markers for when it's done you can just look around and find a piece of that elbow macaroni that we added in and see if it's cooked and also most importantly that the chicken is cooked once it's cooked through you can just take those chicken breasts back out you see this is kind of simmering it's not boiling but it's on a nice simmer and that chicken is piping hot don't worry about if there's a few little bits of vegetable when you take the chicken out we can put that back in the soup this is easiest with a slotted spoon though so you don't take too much with you we're actually going to shut this soup off and break up the chicken so the soup has a minute to rest while we're breaking the chicken meat and just putting it back in I mean it's kind of you know a bit daunting to have a full chicken breast inside your soup so we're just going to break up that meat and put it back in super easy and then serve it up just put the chicken on a flat surface clean it's cooked piping hot and you can actually eat hold the hot meat with the tongs and just slice it up you don't need to cut the meat super small I'll tell you why when you add the meat back into the soup and it kind of hangs out a little bit the chicken breasts will fall apart a little bit more in a good way on their own and actually I find if you cut up the meat too small you know it can get a little bit like baby food we want a little bit of the texture for the chicken in the minestrone because it's it's an unusual thing to find in what is traditionally just a vegetable soup but it makes it more like a meal I think and I love this trick of using a pair of tongs just to hold something down that's hot while we slice it piping hot you can obviously check and make sure the chicken is cooked through but here's the other great thing about this even if your chicken isn't fully cooked or a little under drop it back in the soup and it'll finish cooking and you can just bring it back up to a nice steady boil until you're confident all of it is fully cooked mine is happens to be fully cooked but even if it weren't and then we just literally dropped that chicken right back in the soup the soup has been simmering with the chicken in it right now we're kind of letting it cool a little bit so it's actually a surprising little thing we often talk about letting meat have a minute before we eat it you know to rest but it's nice also for things like soups and sauces to have a few minutes to get just that little bit cooler right and a little bit more kind of buttoned up and just dropping that back in here anything that's left over from the bowl put it right back in don't be afraid your board clean okay serving Bowl now you see the heat is off soup kind of stops simmering stirred that chicken back in just mix it back into the liquid and just before you serve it because here we are take a tiny taste of the broth just to make sure the seasoning is on point and then we're ready to serve it up got a bowl traditional for a soup and a couple little things that make it extra tasty at the very last minute just some stemmed basil leaves and some grated parmigiana Reggiano cheese you know the cheese in soups like this is about the saltiness about adding a little bit of creaminess from the dairy of the cheese but it also thickens the texture of the soup itself so this cheese has a lot of purposes you know it's doing some heavy lifting okay get a ladle get a nice Ladle full of the pasta the vegetables hmm it's making me hungry now you have four whole chicken breasts cooked in this soup and you'll really see the benefit of cooking the meat right in the broth with the stock it just makes a a quickie soup that tastes like it cooked for a lot longer than it did and no one needs to know by the way you have this you cook this and you invite your friends over and you say oh my God this took me all afternoon to make this I'm exhausted right so there's our soup sprinkle of parm especially make sure the Palm falls in the broth so it gives it a little body makes it look all that more inviting okay you can tear the basil I'm not a big Chopper of Basil because it just you know it gets discolored from the metal of the knife fold a few you can also stir all the cheese and basil right into the pot of soup and just put it right on the table if you like that better or you can get a little chefy and fancy with yourself and do it bit by bit so here we are looks so good right let's taste you know my whole childhood when my mom would eat something good she would say if it was good and I and I thought that's so annoying and here I am as an adult doing the exact same thing we are our parents in the best way so the broth in this is is gone beyond broth and just to stratospheric soup because it's got the starch from the elbow macaroni thickening it it's got the salt from the parmesan cheese and the Beautiful flavor of the chicken that we poached inside here and the chicken skinless boneless this is such a great way to reimagine chicken breasts which we cook so often right this can be a great really tasty hearty weeknight dinner you can make this ahead and let it get cold and just heat it up you can serve it with a giant loaf of garlic bread you could even put like a bowl of rice on this side I mean I know there's pasta in here but it's just so tasty it's just the sum of its partshi everyone I'm Alex barnicelli and Welcome to our kitchen I'm so excited you've joined to cook along with me today we're going to make quickie chicken minestrone soup this is a super easy soup to make it's hearty it's got lots of flavors minestrone doesn't normally have chicken in it but we're going to add a little bit and we're using chicken breasts which actually cook more quickly you can also use thighs if you want but it'll just take a little bit longer to cook and sometimes if I want to bump up this soup even a little bit more I'll add some cooked beans or chickpeas for added protein so let's get cooking the first thing we're going to do is get all our vegetables together and cooking now minestrone in Italian means a big soup right so this is a big soup filled with lots of different vegetables I'm going to start with some carrots I just feel like every minestrone I've ever had has had carrots as part of the ingredient list right you've got that natural sweetness from them we've got great texture we're definitely peeling them we're going a little bit fancy here right and here's the thing about peeling them I love a little square peeler and I like this one it's pretty cheap which I like you just want to peel straight down in a single motion notice how I'm peeling away from myself and I'm just holding the carrot on the end okay so those are peeled always have a little scrap Bowl when you're cooking so you can keep your work surface right in front of you totally clear clear cutting board clear head good cooking okay take the little ends off right and just with a chef's knife you'll notice I'm just holding the two carrots together we're going to cut them at the same time and I'm holding them down and I'm squeezing them so that they actually Stay Together I'm just going to cut thin rounds between a quarter and an eighth of an inch and you notice I'm cutting with this part of the knife right close to the heel I guess and just cutting these rounds of carrots I really think the texture of the carrots is essential for the minestrone I want to go all the way up to the top so I've got a medium-sized heavy bottom pot we're just going to cook this Stove Top and we're going to start with three tablespoons of olive oil and as we cut the vegetables we'll drop them in so we start with our carrots two carrots cut into rounds add a pinch of salt to soften them get them to start giving up their water next up scallions I've got six scallions here and we're going to use the whole thing right because we don't have any onions or shallots in this those are longer cooking and this is a quickie minestrone so you'll notice all our vegetables don't take long to cook cut off that little end off the scallion we don't want that and again similar to the carrots just cut into rounds aim for a quarter inch doesn't matter if they're a little bit crooked or uneven or some parts are a little bigger than others don't stress it but we're going to use all of the scallion all the way from the white part up to the dark green cut it into thin rounds as thin as you can get you notice again I'm squeezing all these bits of scallion together notice how I keep my thumb hidden behind my other fingers right you don't want your thumb on the front line okay your chef's knife you've got a blade and then you've got the edge that isn't sharp I like to use the unsharp edge to gather up almost like a a broom sweeping the board and dropping those scallions right in with those carrots and you'll notice also that by dragging the unsharp knife along the board we don't dull our blade more quickly right cut sweet okay next up three large cloves of garlic and you know this is sort of a rustic soup so where I might normally mince or grade or dice the garlic I'm just going to cut it into thin rounds you don't want too too thick with the garlic get as thin as you can also use a mandolin slicer with a guard to cut the garlic Into Thin rounds if you prefer that to a chef's knife totally up to you again I cut with this side and I'm going to sweep right up into the pot with the garlic I'm add another pinch of salt salt helps the vegetables to give up their water make some soften more quickly makes them taste good stir and smell this start to come together and I love this because we kind of build it as we go right there's not a dull moment here scrape down the sides to make sure the vegetables aren't sticking too much the Heat's kind of medium-ish medium low nice and easy we've got a half a pound of white mushrooms that have been wiped clean of their dirt with a damp towel um I get a lot of questions about should I wash mushrooms or not if your mushrooms are really dirty yes by all means wash them don't tell anybody I told you this is our special Food Network kitchen secret just run them under water to wash off any serious excess dirt and do that right before you cook them and that way they're not sitting around and sponging up that water with nowhere to go the water will cook back out when you cook the mushrooms so here we're just going to quarter the mushrooms the mushrooms are kind of meaty in this recipe we don't want to slice them kind of thin you want to bite into kind of a wedge of mushroom and it's nice that all the vegetables are cut differently so when you're eating the soup it feels like a lot of different things because it is right in there look at that smells so good to that we're going to add one teaspoon of dry oregano now you can also use fresh oregano if you like but if you are going to use fresh oregano use a little bit less give this a nice stir once all the vegetables are in here together you can turn up the heat a little bit you'll see that as the mushrooms cook they're really watery and they're going to release a good amount of liquid we want to get that out of there as fast as possible smells good right another tiny pinch of salt okay so at this point we're going to let these vegetables cook another eight to ten minutes until they're nice and tender and delicious and when we come back we're going to add the chicken stock okay so once our vegetables have cooked a little bit more and they're getting nice and tender they're giving up all that water and they're super tasty we're ready to add our chicken stock we're gonna add three cups of stock right to the pot now I have often made a minestrone by the way with water but since we're not cooking this soup very long we want to give ourselves a little Ace in the Hole and start with stock that way there's some built-in flavor to bring us to the Finish Line more quickly once you put the stock in turn the heat up a little bit right you always want to boil stock when we use it and we're also going to add 14 ounces of crushed tomato smells good so you see we have a little balance here between the chicken stock and the chicken meat that we're going to introduce on one side of the ring and then on the other side the Tomato the crushed tomato and all those vegetables it's kind of nice it's a sort of meaty Riff on a minestrone okay now we're about to start adding our chicken we're just going to cook this for a few minutes bring it up to a boil let those flavors get together and hang out a little bit I've got here four chicken breasts skinless boneless about six ounces each and essentially we're going to poach the chicken in the soup that's going to give it tons of flavor then we're going to just pull the meat out pull it apart and put it back in at the end I'm gonna add a tiny pinch of salt to the soup and more importantly we are also going to season our chicken before we add it to the soup so spread them out so they're all in a single layer and just salt them a little bit it's nice to Salt the meat before we add it to the broth so that the chicken is already set to be super flavorful and do this with the tongs instead of your hands so you don't have to do so much breaking for hand washing and whatever else salt on both sides mm-hmm and we have three quarter cups of raw elbow macaroni um I love cooking the pasta right in the soup the beautiful starches from the pasta as it cooks are also going to add body to our soup so this soup is really the sum of its parts right it gets the benefit of the flavor of the chicken being poached right in the liquid and the pasta cooking in the liquid too it's it's like a one pot situation that I love and fun and easy so once our soup has come back up to a little bit of a simmer we're just going to drop those chicken breasts right in there you see now we're not high heat boiling this it's nice and easy right we don't want to boil the meat right because there's no fat on a chicken breast there's no skin there's nowhere to hide this is like a piece of meat that just has to be very carefully cooked right so we put those four chicken breasts submerged completely in the liquid and our three-quarter cup of elbow macaroni right in there raw so this has just become our vessel for cooking our chicken and cooking our pasta and we don't have five pots and pans on the stove and it's all going to happen pretty quickly that's the quickie chicken minestrone so this is going to cook for eight to ten minutes then we'll meet back here slice our chicken and eat our soup Okay so this soup kind of comes with its own built-in markers for when it's done you can just look around and find a piece of that elbow macaroni that we added in and see if it's cooked and also most importantly that the chicken is cooked once it's cooked through you can just take those chicken breasts back out you see this is kind of simmering it's not boiling but it's on a nice simmer and that chicken is piping hot don't worry about if there's a few little bits of vegetable when you take the chicken out we can put that back in the soup this is easiest with a slotted spoon though so you don't take too much with you we're actually going to shut this soup off and break up the chicken so the soup has a minute to rest while we're breaking the chicken meat and just putting it back in I mean it's kind of you know a bit daunting to have a full chicken breast inside your soup so we're just going to break up that meat and put it back in super easy and then serve it up just put the chicken on a flat surface clean it's cooked piping hot and you can actually eat hold the hot meat with the tongs and just slice it up you don't need to cut the meat super small I'll tell you why when you add the meat back into the soup and it kind of hangs out a little bit the chicken breasts will fall apart a little bit more in a good way on their own and actually I find if you cut up the meat too small you know it can get a little bit like baby food we want a little bit of the texture for the chicken in the minestrone because it's it's an unusual thing to find in what is traditionally just a vegetable soup but it makes it more like a meal I think and I love this trick of using a pair of tongs just to hold something down that's hot while we slice it piping hot you can obviously check and make sure the chicken is cooked through but here's the other great thing about this even if your chicken isn't fully cooked or a little under drop it back in the soup and it'll finish cooking and you can just bring it back up to a nice steady boil until you're confident all of it is fully cooked mine is happens to be fully cooked but even if it weren't and then we just literally dropped that chicken right back in the soup the soup has been simmering with the chicken in it right now we're kind of letting it cool a little bit so it's actually a surprising little thing we often talk about letting meat have a minute before we eat it you know to rest but it's nice also for things like soups and sauces to have a few minutes to get just that little bit cooler right and a little bit more kind of buttoned up and just dropping that back in here anything that's left over from the bowl put it right back in don't be afraid your board clean okay serving Bowl now you see the heat is off soup kind of stops simmering stirred that chicken back in just mix it back into the liquid and just before you serve it because here we are take a tiny taste of the broth just to make sure the seasoning is on point and then we're ready to serve it up got a bowl traditional for a soup and a couple little things that make it extra tasty at the very last minute just some stemmed basil leaves and some grated parmigiana Reggiano cheese you know the cheese in soups like this is about the saltiness about adding a little bit of creaminess from the dairy of the cheese but it also thickens the texture of the soup itself so this cheese has a lot of purposes you know it's doing some heavy lifting okay get a ladle get a nice Ladle full of the pasta the vegetables hmm it's making me hungry now you have four whole chicken breasts cooked in this soup and you'll really see the benefit of cooking the meat right in the broth with the stock it just makes a a quickie soup that tastes like it cooked for a lot longer than it did and no one needs to know by the way you have this you cook this and you invite your friends over and you say oh my God this took me all afternoon to make this I'm exhausted right so there's our soup sprinkle of parm especially make sure the Palm falls in the broth so it gives it a little body makes it look all that more inviting okay you can tear the basil I'm not a big Chopper of Basil because it just you know it gets discolored from the metal of the knife fold a few you can also stir all the cheese and basil right into the pot of soup and just put it right on the table if you like that better or you can get a little chefy and fancy with yourself and do it bit by bit so here we are looks so good right let's taste you know my whole childhood when my mom would eat something good she would say if it was good and I and I thought that's so annoying and here I am as an adult doing the exact same thing we are our parents in the best way so the broth in this is is gone beyond broth and just to stratospheric soup because it's got the starch from the elbow macaroni thickening it it's got the salt from the parmesan cheese and the Beautiful flavor of the chicken that we poached inside here and the chicken skinless boneless this is such a great way to reimagine chicken breasts which we cook so often right this can be a great really tasty hearty weeknight dinner you can make this ahead and let it get cold and just heat it up you can serve it with a giant loaf of garlic bread you could even put like a bowl of rice on this side I mean I know there's pasta in here but it's just so tasty it's just the sum of its parts\n"