This is my first time on this site. I've been making chicken gravy and egg noodles - all made from scratch except the noodles. I have a few digestive issues and especially on reheat I find it a bit rich. I've started added some avocado for creaminess and don't want to take that away, so what might take the edge off?
I'm thinking of a vinegary tang but can't think what goes with those ingredients. Sauerkraut might be good, but that might be too much for my digestion. Any suggestions. BTW gravy made with butter and dripping from previous chicken.