![]() ![]() Boil approximately 5 minutes for a thin syrup or 10 minutes for a thicker syrup. Bring to a full rolling boil, continue to boil and stir often until the syrup is to your desired consistency. There's nothing better for you, especially when ONLY chicken soup will do! It's not ambrosia (nectar of the gods), but it's as close as I can get! I appreciate your feedback and input. In a small saucepan, whisk together brown sugar, white sugar and water until sugar dissolves. (It may crystallize a little if the container is not completely airtight. Store in a sealed container in the refrigerator. Whisk in baking soda cook for 10 seconds before removing from heat. ![]() Stir in maple extract and vanilla, and remove form the heat. 1 tablespoon vanilla extract 1 tablespoon corn syrup teaspoon ground cinnamon teaspoon baking soda Directions Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Bring to a boil, and cook for about 3 minutes. This is (a) an improvement on Corner Bakery Cafe's Mom's Chicken Noodle Soup (b) a large pot of vitamin-rich, naturally sweet, nutritious, chicken soup that (c) is very easy to make, (d) freezes well, (e) feeds about a dozen hungry people, and (f) I make throughout the year after having and making many different variations on a theme for many yearsĪlthough it can take a little time to get the chicken off the bones, it's SO worth it! Also, if you don't want to use a whole chicken or shredding it just isn't your thing, you can use chicken parts or whole breasts instead, cut off the big chunks, and dice or shred them. In a saucepan, combine white sugar, brown sugar, and water. (34 ratings) Nancy's Ol' Fashioned, Easy, Simple Chicken Soup.Un-Chained Recipe Contest! ![]()
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