1 small onion, coarsely chopped
1/2 cup chicken broth
1 teaspoon prepared Rosemary-Pepper Emulsion
2 teaspoons dry white wine
1 clove garlic, minced
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/4 teaspoon salt
1/3 cup brown sugar
1/3 cup water
1 tablespoon vegetable oil
1/3 cup chicken broth
1 cup whole milk noodles
In a large pot over high heat, combine the onion, chicken broth, rosemary-pepper emulsion, wine, garlic, basil, oregano, basil, oregano, thyme, parsley, oregano, marjoram, salt, brown sugar, water, oil, chicken broth, whole milk noodles, chicken, rosemary-pepper emulsion, and salt. Reduce heat to low, cover, and simmer 15 minutes.
It comes out looking nothing like the picture. I had friends over when I made it and they loved it, but my husband and I are not a fan of it. It would make a decent topping for an angel cake or ice cream, but in my opinion its a waste of apricots.
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