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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In medium sauce pan add chicken base and water. If boullion cubes add the water. | 2. If canned chicken broth, add the 1/2 tsp salt and add a little more water to make 4-5 cups of broth. | 3. Low heat and stirl until dissolved. Add white pepper, cilantro or parsley flakes, onion or pepper flakes, margarine if desired also. | 4. Cook for about 7 minutes on low heat. Stir in bitters the last two minutes of cooking. | 5. Serve as a first course for a meal. | 6. Pour broth over partially cooked wide egg noodles and cook until noodles ala dente. e | 7. Meal Additions: Add cooked rice. | 8. Add cooked cubed chicken. | 9. Add minced raw celery | 10. Add water chesnut strips. | 11. Add Roasted Red Peppers. | 12. Any and all of these can be used. | 13. To thicken, stir 1 tblsp cornstarch to 1/2 cup water and add to broth and stir until thickened. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken bouillon cube	2	4		-	-	-	-
water	4 -5	cups		0.0	0.0	0.0	0.0
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
parsley flake	1	teaspoon	dried	-	-	-	-
onion flake	1	tablespoon		17.45	4.164	0.4475	0.023
green pepper flake	1	tablespoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
margarine	1	teaspoon		33.793	0.0423	0.0423	3.7835
angostura aromatic bitter	1 1/2	1/2		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.