Add 2 tablespoons chicken broth and onions and cook over medium heat for 4 - 5 minutes until slightly tender adding a
little more chicken broth if needed.
You can make it with rice or orzo and you can add
more chicken broth as needed since the second day the starch will absorb a lot of the liquid.
I did add some extra sweet potato and had to add
more chicken broth for the sauce along with the Trader Joe grainy mustard.
Added a
bit more chicken broth and a Bay Leaf to it, steamed it for about 18 minutes on medium and VOILA, Chicken soup!
I also added 1/4
cup more chicken broth because it reduced IMMEDIATELY when I added the arrowroot powder and became a sticky glob, so the chicken broth helped thin it a little.
If the sauce cooled down and thickened too much, reheat until hot again, adding a
little more chicken broth to thin it out if necessary.
If necessary,
more chicken broth can be added.
Just a note, the leftovers can get thick as the ingredients soak up the liquid, so when you reheat it if you find this has happened just stir in a little
more chicken broth and it'll be perfect
Pour into a large, clean pot and repeat with the remaining sauce and
more chicken broth.
Transfer about half of the sauce to a blender jar, add 1 1/2 cups chicken broth and blend until smooth, adding
more chicken broth or water if needed.
Although she says she does «eyeball» the recipe — if it seems too thick she'll add
some more chicken broth.
Mash the beans coarsely with the back of a wooden spoon, adding
more chicken broth to moisten, if needed.
If you find the sauce to be too thick, add up 4 tablespoons of water (or
more chicken broth).
I don't really know why but I needed to add
more chicken broth to make it the right consistency.
Alternatively, you could just use
more chicken broth and it would be more of a bisque - type soup.