1 cup minced onion
1 tablespoon chopped fresh mushrooms
1 tablespoon parsley
1 1/2 tablespoons dried basil
1 teaspoon dried rosemary
4 chicken thighs or boneless skinless, turkey breast halves
2 carrots, sliced
1 cup water
1 carrot, sliced
2 teaspoons dark sesame oil
1 1/2 teaspoons salt
2 cups chicken broth (or chicken broth)
1 onion, diced
1 green bell pepper, chopped
1 tablespoon Worcestershire sauce
1 (15 ounce) can mushroom soup (optional)
1 head cabbage, shredded
In a medium bowl, combine onions, mushrooms, celery and rosemary; mix well.
Drain mushrooms and basil; reserve 1/2 cup, if possible. Stir celery vinegar into soup and chicken before adding mushrooms.
Stir chicken into celery. (If substituting chicken, fill the cavity with water.)
Stir in carrots, water and brown sugar and water through the stuffing. Reduce heat, and simmer about 20 minutes, stirring occasionally.
Add butter and salt and pepper to chicken broth. Bring to a boil; stir. Reduce heat to medium-low heat and add remaining broth and onion. Slowly saute mixture for one minute.
Add Cabbage and roast, cover and reduce heat to low. Cook one minute, reduce heat to medium and add carrots and bell pepper.
Add noodles, cornbread, broccoli and broccoli broth or chicken broth to marinade mixture.
Provide noodles and vegetables with marinade mixture. Return noodles and vegetables to oven; cook for another minute.
Remove noodles from oven; place in bowls. Simmer for 5 minutes, stirring if needed. Spoon soup mixture over noodles and add with cookware balls or spoon.
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