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Chicken Soup with Geramin La Brie’s Cunningham Blend and Geramin La Brie’s Garam Masala

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Ingredients

1/4 Cut up with bones Chicken
3 Stalks chopped 1 inch appart Celery
2 Medium peeled and chopped an inch apart Carrots
7-8 Whole peppercorns Peppercorns
1 Teaspoon Geramin La Brie’s Garam Masala
1 Teaspoon Geramin La Brie’s Cunningham Blend

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Chicken Soup with Geramin La Brie’s Cunningham Blend and Geramin La Brie’s Garam Masala

Features:
  • Gluten Free
Cuisine:

Health Benefits
Soups are a great Winter food. Especially, with freezing temps all over the U.S. Since colds are believed to be caused by viral infections in the upper respiratory tract, research has suggested the ingredients in the soup slows white blood cells from gathering in the lungs, therefore slowing the progress of irritating side effects, like coughing, sneezing, and a stuffy, runny nose.

  • Medium

Ingredients

Directions

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In a deep pan add the above add 3 cups of water and slow cook- cook for about 45 minutes. A great soup if cooked and reduced more this can be used as basic stock- You may freeze this by straining it and using it later on when needed.

Knowledge Sutra
In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, and potatoes.
Soups are similar to stews, and in some cases, there may not be a clear distinction between the two; however, soups generally have more liquid than stews.

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