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@learnspanish.with.amz: bad bunny > sad bunny any day 🥹 learning the translation on the @LyricFluentApp 🎶 #learnalanguage #spanish #speakingspanish #spanishlessons #spanishforbeginners

Spanish With Amz
Spanish With Amz
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Wednesday 09 September 2026 13:55:28 GMT
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When the hubs is sick, you gotta give him some noods! 🤗 For the Chicken 1 lb Boneless, skinless chicken breasts or thighs 1-2 tsp Dash Garlic and Herb Seasoning 1/2-1 tsp Smoked Paprika 1/2 tsp (approximately) Salt and Pepper For the Soup 1 tbsp Olive Oil 4 tbsp Salted Butter divided 2 Carrots, diced 2 Celery Stalks, diced 1 Yellow Onion, Diced 3-4 Garlic Cloves, minced 1 tsp Kinders Roast Chicken Seasoning 1 tsp Kinders Buttery Garlic and Herb Seasoning 1 tsp Herbs De Provence 2 tbsp Knorr Chicken Bouillon 1/2 Cup All Purpose Flour 6 Cups Water *Note-Use water only if you are using the chicken bouillon!!! If not, use 6 cups of chicken broth! 2 Cups Heavy Cream 12 oz Bag of Dried Egg Noodles or 16 oz frozen egg noodles Juice of One Lemon 2 tbsp Chopped Fresh Parsley optional Salt and Pepper to taste Instructions Season the chicken with the spices listed above. I do not measure, so those are just estimates. Just make sure the chicken is well coated! Heat the olive oil and 1 tbsp of the butter in a skillet over medium heat. Cook the chicken for about 4-5 minutes per side. Remove it and set it aside. After it has rested for about 5 minutes, give it a rough chop or shred it if you prefer. After removing the chicken, add 3 more tbsp of butter, then add the celery, onions and carrots to the pan. Season with a small amount of salt and pepper. Cook for 5 minutes. Add the garlic and cook for 1 more minute. Stir in the seasonings listed above. If you cannot find these, just use your favorite chicken seasoning blend. Now stir in the flour and cook it down for a couple minutes. It will be very thick and that is just fine! Slowly stir in the water (or chicken broth *see note above), and the heavy cream. Stir in the chopped or shredded chicken and let it come to a boil Add in the egg noodles and give everything a good stir. Put the lid on, reduce the heat to a simmer and cook for about 12-15 minutes or until the noodles are cooked through. Stir in the lemon juice and fresh parsley. Salt and pepper to taste if needed. Serve hot and enjoy! Full detailed recipe on my website WHATSMOMCOOKIN.COM #chickennoodles #soup #fall #EasyRecipe #DinnerIdeas @Grandmas Noodles
When the hubs is sick, you gotta give him some noods! 🤗 For the Chicken 1 lb Boneless, skinless chicken breasts or thighs 1-2 tsp Dash Garlic and Herb Seasoning 1/2-1 tsp Smoked Paprika 1/2 tsp (approximately) Salt and Pepper For the Soup 1 tbsp Olive Oil 4 tbsp Salted Butter divided 2 Carrots, diced 2 Celery Stalks, diced 1 Yellow Onion, Diced 3-4 Garlic Cloves, minced 1 tsp Kinders Roast Chicken Seasoning 1 tsp Kinders Buttery Garlic and Herb Seasoning 1 tsp Herbs De Provence 2 tbsp Knorr Chicken Bouillon 1/2 Cup All Purpose Flour 6 Cups Water *Note-Use water only if you are using the chicken bouillon!!! If not, use 6 cups of chicken broth! 2 Cups Heavy Cream 12 oz Bag of Dried Egg Noodles or 16 oz frozen egg noodles Juice of One Lemon 2 tbsp Chopped Fresh Parsley optional Salt and Pepper to taste Instructions Season the chicken with the spices listed above. I do not measure, so those are just estimates. Just make sure the chicken is well coated! Heat the olive oil and 1 tbsp of the butter in a skillet over medium heat. Cook the chicken for about 4-5 minutes per side. Remove it and set it aside. After it has rested for about 5 minutes, give it a rough chop or shred it if you prefer. After removing the chicken, add 3 more tbsp of butter, then add the celery, onions and carrots to the pan. Season with a small amount of salt and pepper. Cook for 5 minutes. Add the garlic and cook for 1 more minute. Stir in the seasonings listed above. If you cannot find these, just use your favorite chicken seasoning blend. Now stir in the flour and cook it down for a couple minutes. It will be very thick and that is just fine! Slowly stir in the water (or chicken broth *see note above), and the heavy cream. Stir in the chopped or shredded chicken and let it come to a boil Add in the egg noodles and give everything a good stir. Put the lid on, reduce the heat to a simmer and cook for about 12-15 minutes or until the noodles are cooked through. Stir in the lemon juice and fresh parsley. Salt and pepper to taste if needed. Serve hot and enjoy! Full detailed recipe on my website WHATSMOMCOOKIN.COM #chickennoodles #soup #fall #EasyRecipe #DinnerIdeas @Grandmas Noodles
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