Our Kitchen

Rustic Chicken Soup Recipe

• 24 oz Cauldron chicken broth
• 1 cup Carrots, chopped
• 1 cup Onions, chopped
• 1 cup Celery, chopped
• ½ cup Fennel, chopped
• 2 TB Garlic, chopped
• 2 cups Roasted Chicken, pulled
• 2 TB Parsley, minced
• 1 TB Rosemary, minced
• 1 cup White wine
• 2 cups water
• Salt and black pepper to taste
• 2 TB Olive Oil

1. Heat olive oil over medium heat in soup pot
2. Sauté vegetables until soft
3. Add white wine, broth and water
4. Add pulled chicken, parsley, rosemary, salt and black pepper
5. Simmer for 30 min and serve

Risotto Recipe

• 48 oz Cauldron Chicken Broth
• 1 ½ cups Arborio Rice
• 4 TB Butter
• ¼ cup Shallots, minced
• Salt and Black Pepper
• ½ cup Parmesan Cheese

1. Heat chicken broth in pot and reserve
2. Heat skillet on medium heat. Add 2 TB of butter. Add shallots and cook until soft
3. Add rice, stir and toast
4. Add salt and black pepper
5. Add broth in stages, stirring rice consistently. Letting moisture evaporate each time. Repeat 3 or 4 times until rice is soft and cooked through. 30 min.
6. Add 2 TB of butter and parmesan cheese. Stir and Serve

French Onion Soup Recipe

• 2 TB Butter
• 4 Large Onions, sliced
• 2 TB garlic, minced
• 48 oz Cauldron Roasted Beef Broth
• 1 Cup Sherry
• Salt and Black pepper to taste
• 8 slices Crusty bread
• 1 Cup Guyere cheese, grated

1. Over medium heat, melt butter. Add onions
2. Stirring often, caramelize onions until dark brown. 30-45 min
3. Add garlic and sherry
4. Add beef broth
5. Simmer for 15 min
6. Ladle into bowls. Top with bread and cheese. Broil until bubbly and cheese has melted

Pho Recipe

• 24 oz Cauldron Roasted Beef Broth
• 24 oz Cauldron Homestyle Chicken Broth
• 1 cup Onion, chopped
• ½ cup Celery, chopped
• ¼ cup Ginger, chopped
• 1 stalk Lemongrass, chopped
• 4 portions Rice Noodles, pre cooked
• 2 Cups Tofu, cooked sliced pork, pulled roasted chicken
• Garish: Cilantro, green onion, lime wedges, chili paste

1. Saute onion, celery, ginger and lemongrass over medium heat until soft
2. Add protein, and broth
3. Simmer for 20 min
4. Add rice noodles to bowl. Ladle over flavored broth
5. Garnish with fresh herbs, chili paste and lime wedges as desired

THE BANGOCK, sipping mug

• 8 oz Cauldron chicken broth
• 1 TB coconut milk
• 1 tsp curry paste
• ½ tsp fish sauce
• 1 lime wedge

THE OAXACA, sipping mug

• 8 oz Cauldron chicken broth
• 1 tsp ancho chile powder
• Pinch of salt
• 1 lime wedge