“I have made this recipe for years. I guess it is my "best kept secret" for flavor but since my kids have convinced me to put all my family recipes on zaar here it is.”

Ingredients Nutrition


  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.

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