I use mushrooms. Also, to make the broth I get a pot of the water, put in the spare chicken bones and a chicken bouillon cube and let that simmer. If you want to thicken that up a bit, use a bit of flour.What's your recipe for the perfect homemade chicken soup?
4 cups chicken stock
1/4 cup white rice
1 cup heavy cream
1/4 tsp. white pepper
1/4 tsp. nutmeg
1 Tbs. parsley, chopped
Bring stock to a simmer in a saucepan over low heat. Add rice and cream. Season with salt, pepper, and nutmeg to taste. Cover and cook 20 minutes, until rice is tender. Serve hot sprinkled with parsley.
Fresh herbs: oregano, sage and a sprig of fresh rosemary. I'd add a little garlic too (obviously salt %26amp; pepper too)
a can of cream of chicken soup.
No comments:
Post a Comment