US Janet wrote:

> 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

Yes, that's why I hit one more my heat level. Bird's eyes and
habaneros don't like me and it's mutual (grin).