Things needed:
oil from olives, 2 teaspoons
Diced onion, one medium-sized
2 stalks of chopped celery
two medium carrots, peeled and chopped; three minced garlic cloves
6 cups of low-sodium chicken broth
Chicken, either shredded or chopped, 2 cups cooked
thyme, dry, 1 teaspoon
dry parsley, measuring 1 teaspoon
With salt and pepper added to taste, sauté one bay leaf half.
For the Pork:
1 cup of AP flour
half a teaspoon of baking soda
1/4 teaspoon of salt
half a cup of cream
2. Melted unsalted butter, 2 teaspoons
Follow these steps:
Get the Soup Ready.
Carrots with Onions: In a big saucepan, warm the olive oil over medium heat. Be sure to include the celery, carrots, and onion. Soften by cooking for around seven to seven minutes. After one minute, add the garlic.
