Chicken Bouillon Base (VLCD)


1. 21 oz. of chicken breast
8 c. water
1/4 t. garlic powder
1/4 t. onion salt
1/4 t. celery salt
1/4 t. poultry seasoning
1/4 t. black pepper
1 1/2 t. sea salt
Combine ingredients in soup pot and cook until chicken is done. Remove chicken and refrigerate or freeze to use at a later time. Also freeze bouillon base for future recipes. Put 2 cups in a medium size container to make soups or 4 tablespoons in a small container to sauté vegetables..

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