2,195 broth recipes

Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.

Hearty vegetable beef soup packed with potatoes, barley, winter squash, carrots, celery, peppers, and green beans in a tomato-thyme broth. A big-batch fridge-clearer that feeds 12 and improves overnight.

Italian-style stuffing with crispy pancetta, lentils, arborio rice, and fresh sage simmered in broth. Built for breast of veal but works beautifully in chicken, pork, or as a hearty side dish.

Country-style braised chicken: flour-dredged chicken breasts browned, then simmered in a marjoram-scented broth and white wine that turns into a silky pan gravy. Spoon it over biscuits or rice.

Vegan garbanzo squash stew with chickpeas, winter squash, tomatoes, and fresh spinach simmered in spicy tomato broth. A high-fiber plant-based one-pot stew that comes together in under an hour.

Perogy cilantro soup with frozen perogies simmered in a cilantro-tomato broth with garlic, onion, and a dash of hot sauce. A quick, creative comfort soup that turns perogies into a meal.

Fresh Chinese noodles nestle in coconut curry broth loaded with tender chicken, red curry paste, turmeric, and fish sauce for a Thai-inspired soup that's rich, spicy, and ready in 20 minutes.

Northwest fish veggie cioppino simmers tomatoes, white wine, and chicken broth with peppers, carrots, celery, and garlic before folding in flaky fish fillets. Hearty Pacific-style stew, ready in under an hour.

Sticky monster beef ribs marinated overnight, hickory-smoked low over a beef broth drip pan, then basted with mesquite BBQ sauce until the bark turns glossy black. Backyard beef ribs done right.

Tender-crisp asparagus blanched in chicken broth and drizzled with a glossy oyster sauce glaze made with rendered chicken fat, sherry, and sesame oil. A 20-minute Chinese-style vegetable side dish.

Mexican vegetable stew simmers red and sweet potatoes, peppers, zucchini, black beans, and corn in a cumin-spiked broth, finished with lime and cilantro for a brothy, plant-packed one-pot meal.

Shaker herb soup with chives, chervil, sorrel, and tarragon simmered in chicken broth, ladled over toast, and topped with nutmeg and grated cheddar. A garden-fresh 40-minute bowl of pure simplicity.

Classic French onion soup with slowly caramelized onions in beef broth, a splash of port wine, and broiled Swiss and Parmesan cheese on toasted baguette. Make ahead and finish under the broiler.

Paprika-browned turkey simmered with tomatoes, potatoes, green peas, mushrooms, and bell pepper in a herb-seasoned broth. Serve over hot rice for a hearty island-inspired stew that feeds the soul.

Kentucky-style burgoo soup made with mixed cooked meats, okra, lima beans, corn, and garden vegetables in a rich beef-and-chicken broth. A lighter take on the legendary Bluegrass State stew.

Finnish summer soup (kesäkeitto): a creamy Nordic vegetable soup with new potatoes, baby carrots, peas, and green beans in a light half-and-half broth. Built to showcase the season's first harvest.