I think this is almost as bland as my church elder's recipe for stew base.
His recipe: 20 lbs of chicken and 40 gallons of water, four hours simmering, outside before the fall festival.
Anyway, some herbs would be good too. Dried or fresh, it doesn't really matter too much. I would suggest the basics - thyme, oregano, parsley (Stems only), and a bay leaf.
A few spices wouldn't hurt either. Black pepper, whole or coarsely crushed, and one or two whole cloves.
Finally vegetables would liven up your broth. Carrots, Celery, Onions are traditional, but you could add parsnips, garlic, beets, fennel, chard, just about anything you would like. I probably wouldn't put anything in the brassica family in something to be cooked for a long time, because of the sulfur, but that's just me.
I'll second that. Sometimes basic and bland are the way to go - and not everyone likes spices - or in my house not everyone likes vegetables (*sigh* Trying to remedy that and failing) Thanks for the nice basic recipe.
*grin* Yeah, I had to introduce my husband to an entirely new food group - vegetables. When we met, the only green things in his fridge were "science projects." :-)
I did something like this once for a friend who was in mourning after a sudden loss. Pretty sure I used a stewing hen, white pepper & salt. It's almost like the simplicity itself is a restorative.
This is very timely for me; I've been making chicken noodle soup a lot this winter and planned to try it in the crock today.
I'll probably flavor it the way I do on the stove top, which is to put whole celery, onions and carrots in with the water and chicken. Then I pull the celery and onions out, and slice the carrots and throw them back in. Other than the carrots, it's just broth, chicken and noodles for me, too.
That happens with the stove-top version, too, when allowed to sit for a while. With the other flavors in the pot (i.e. veggies) more water can be added if a soup is what is desired.
Perhaps you should further edit you OP to say that suggestions for variations should not be posted, otherwise people in this community are likely to contribute some.
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I think this is almost as bland as my church elder's recipe for stew base.
His recipe: 20 lbs of chicken and 40 gallons of water, four hours simmering, outside before the fall festival.
Anyway, some herbs would be good too. Dried or fresh, it doesn't really matter too much. I would suggest the basics - thyme, oregano, parsley (Stems only), and a bay leaf.
A few spices wouldn't hurt either. Black pepper, whole or coarsely crushed, and one or two whole cloves.
Finally vegetables would liven up your broth. Carrots, Celery, Onions are traditional, but you could add parsnips, garlic, beets, fennel, chard, just about anything you would like. I probably wouldn't put anything in the brassica family in something to be cooked for a long time, because of the sulfur, but that's just me.
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one of my favorite, favorite, childhood comfort foods, it involves NO VEGETABLES at all in it's pure form.
Ya'll dress it up however you, personally, wish, but awesome basic formula, thank you!
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Sometimes basic and bland are the way to go - and not everyone likes spices - or in my house not everyone likes vegetables (*sigh* Trying to remedy that and failing)
Thanks for the nice basic recipe.
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I'll probably flavor it the way I do on the stove top, which is to put whole celery, onions and carrots in with the water and chicken. Then I pull the celery and onions out, and slice the carrots and throw them back in. Other than the carrots, it's just broth, chicken and noodles for me, too.
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Perhaps you should further edit you OP to say that suggestions for variations should not be posted, otherwise people in this community are likely to contribute some.
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