I placed most of this in the blended with a can of College Inn chicken broth. I know, the broth isn't good, but you have to work with what you have. I think I have to go all the way to Whole Foods in Manhattan to get MSG free chicken broth - because when we buy chicken we don't boil it - we roast it or fry it. If you have MSG free or chicken broth that you make on your own though then that's great!
And I saved just a little bit out for texture. There's no scientific measurement here.
The blended portion ended up looking like this.
I poured it into a pot, and added 1/2 of a cup of heavy cream...
two tablespoons of nutritional yeast, (Nutritional yeast is cheesy, and I prefer it to Parmesan cheese lots of times.), a pinch of cayenne pepper, a pinch of paprika, a pinch of turmeric, a dash of curry and a dash of blended herbs,
a a pat of butter (about a tablespoon),
a crushed clove or garlic...
and a heaping teaspoon of flour to thicken it. (I made the mistake and forgot to put the flour in a little water and mix it up before I added it. It actually clumped and I had a hard time getting the clumps disbursed, but it all worked out.)
I brought it to a boil stirring constantly, and then left it covered to cook about another ten minutes. And it was YUMMY! I want more now, but have no broccoli.
This was my bowl...
and this was my husband's. (He had already had chicken gizzards.)
Love,
Kimberly ♥
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