Chicken Broth With Bitters

• 4 tablespoons sysco chicken base or 4 chicken bouillon cubes or 2 (14 ounce) cans chicken broth
• 4 -5 cups water
• 14 teaspoon white pepper
• 1 teaspoon dried parsley flakes or 1 teaspoon dried cilantro
• 1 tablespoon dried onion flakes (optional)
• 1 tablespoon dried green pepper flakes (optional)
• 12 teaspoon salt (optional)
• 1 teaspoon margarine (optional) or 1 teaspoon butter (optional)
• 1 12 teaspoons angostura aromatic bitters

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

chicken base, water, white pepper, parsley, onion, green pepper, salt, margarine, bitters

Taken from www.food.com/recipe/chicken-broth-with-bitters-231660 (may not work)