On Tue, 04 May 2021 18:39:51 -0500, "cshenk"
> wrote:

>Dave Smith wrote:
>
>> On 2021-05-03 7:24 p.m., cshenk wrote:
>> > Dave Smith wrote:
>> uggestion a threw in some small egg noodles. Delicious.
>> >
>> > Thats what we do with the breasts where we load one in the vertcal
>> > rotisserie. Don and I both prefer dark meat so eat that but the
>> > breasts make a nice chicken salad.
>> >
>> > Like the soup too! I've not tried a star anise in one. Left it
>> > whole to simmer in there?
>> >
>>
>> I forgot to mention the hot pepper. I used half a birds eye pepper
>> and that seems to give a nice heat without overdoing it. So...
>> roughly two cups low sodium broth, one star anise, half a pepper, a
>> couple basil leaves, a tsp of low sodium and a squeeze of juice.
>> Simmer it for about 5 minutes. I cooked it longer this time because
>> of the noodles. Remove the pepper and star anise and server.... or
>> leave them in but don't eat them.
>
>Sounds good! I don't have birds eye peppers here but I get the idea of
>it. Probably 3/4 inch anaheim pepper worth would work?

The Scoville Unit of Birds Eye peppers is in the neighborhood of
100,000, An Anaheim pepper is a mild pepper that can vary from maybe
500 to 1200
Watch out for those tiny peppers (birds eye), they're nasty hot
Janet US