Brown chicken: Heat olive oil in a large pot. Brown chicken breasts on all sides, then remove and set aside.

Sauté veggies: Add butter, celery, carrots, onion, bell pepper, and garlic to the pot. Cook for a few minutes until softened.

Toast seasonings: Add pepper, Adobo, Italian seasoning, garlic powder, and paprika. Cook ~1 minute until fragrant.

Make roux & add broth: Stir in flour thoroughly, then gradually add chicken broth, stirring constantly.

Cook chicken: Return chicken to the pot and cook ~15 minutes until chicken is cooked through. Remove chicken, chop into bite-sized pieces, and return to pot.

Add noodles & bouillon: Stir in chicken bouillon and noodles. Cook until noodles are tender.

Adjust seasoning to taste and serve hot.

Tip: Leftovers thicken beautifully overnight—just add a splash of broth when reheating if needed.