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White Wine. If your recipe calls for ½ cup chicken broth or less, dry white wine is an easy and flavorful substitute. It will add a slightly acidic flavor and it's great for when you need to ...
“It’s not a super common pantry ingredient,” she says, “but it should be.” Pros. tastes as good as store-bought chicken broth. 1:1 swap. Cons. not a common pantry ingredient. 3 ...
Nutrition (Per 1-cup serving): Calories: 10 Fat: 0 g (Saturated fat: 0 g) Sodium: 860 mg Carbs: 1 g (Fiber: 0 g, Sugar: 1 g) Protein: 1 g. This chicken broth is enriched with added chicken fat and ...
A yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āsh. Iran, Afghanistan, Turkey, Caucasus. Potage. A variety of thick soups, served hot - with many different types of recipes and regional differences. Avgolemono. Greece. Potage.
Egg drop soup. Egg drop soup, also known as egg flower soup, ( Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling ...
Chicken soup. Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley.
Imagine Free Range Chicken Broth. Imagine chicken broth. PER SERVING (1 cup): 20 cal, 1 g fat (0 g saturated fat), 740 mg sodium, 2 g carbs (0 g fiber, 1 g sugar), 1 g protein. This broth is quite ...
Tomato soup. Tomato soup is a soup with tomatoes as the primary ingredient. It can be served hot or cold, and may be made in a variety of ways. [ 1] It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs.