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chicken broth |
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In fish chowders, she uses a combination of bottled clam juice or liquid from the can of fish along with some chicken broth to add more depth of flavor and reduce the salt. dried sage 3 1/2 cups lower-sodium chicken broth 1 1/2 cups water 2 boneless, skinless chicken breasts, cut into 1/2-inch cubes 2 cups yolk-free egg noodles Heat the oil in a medium stockpot over medium-high heat. I keep a supply of chicken broth in my freezer; it requires little time and almost no effort to prepare; see recipe. |
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