Ingredients
2 skinless chicken breasts (bone-in is best)
5 ounces water (optional)
10 12 ounces condensed minestrone soup (or "whatever" soup you prefer)
Method
Sources
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Recipe1M+
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Hand blender for emulsifications, purees, soups, sauces
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preferably soak chicken in salted water for 20 minutes, then rinse and pat dry. (if no time, wash chicken under water and pat dry.) remove skin and excess fat from chicken breasts. preheat oven to 350 degrees fahrenheit. place chicken in glass casserole dish, bone side up. pour condensed soup over chicken and, if too thick, add up to 1/2 can of water (4-5 ounces). cover with lid or aluminum foil. cook in preheated oven for 45-55 minutes, until chicken meat is no longer pink. serve over rice, noodles, or halved baked potato.