Ingredients :
- 1 Rotisserie chicken (plain or garlic)
- 6 quarts Water
- 6 Chicken bullion cubes
- 5 sticks Celery chopped finely
- 1 medium Onion or 1 tbsp of dried onion
- 1 tbsp Minced garlic
- 1 tbsp Salt
- 3/4 tbsp Cumin
- 1/2 tsp Ginger
- to taste Salt and Pepper
Method :
- In an 8 quart pot place water and chicken and bring to a boil. Heat the chicken until the meat falls away from the bone
- Remove the pot from the heat and remove the bones from the broth
- Add the remaining ingredients to the broth and bring back to a boil for 10 min.
- Turn down to a low heat for at least a few more hours.
- Serve plain or over rice or noodles.
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