4,194 broth recipes

Layered chicken nest platter with breaded chicken cutlets, sun-dried tomato rice, beans, and steamed asparagus, peppers, and snow peas over lettuce. A colorful all-in-one dinner.

White chicken chili with tomatillos, Ro-Tel, green chilies, and cannellini beans. A lighter twist on classic red chili with a bright lime finish.

Southwest corn chowder blends fresh sweet corn with poblanos, serranos, and cream into a smooth base, then folds in crisp blanched potato, jicama, and bell peppers for texture.

Chicken tagine with pine nut couscous braises chicken thighs in a fragrant Moroccan spice blend with dried apricots and prunes, served over couscous scented with lemon zest and toasted pine nuts. A dinner-party-worthy North African main.

Moroccan fish couscous: halibut poached in a golden onion t'faya sweetened with raisins and deeply spiced with saffron, ginger, turmeric, and cinnamon. Served over whole wheat couscous with toasted almonds.

Lemongrass chicken stir-fry marinated in fish sauce, rice vinegar, and scallions then wok-fried with chili peppers. Topped with peanuts, bean sprouts, and fresh cilantro for an authentic Thai flavor.

Indonesian Chicken and Rice is a 20-minute stir-fry with curry, ginger, soy sauce, and chopped peanuts - a nasi goreng-inspired weeknight dinner built on leftover cooked rice.

Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.

Southwest black bean soup simmers dried beans with smoky ham, chipotle, and cumin, then purees half for a velvety body. Topped with creme fraiche and red bell pepper for a smoky, hearty bowl.

Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.

Herbed chicken with spring vegetables: thyme, parsley, and fennel-seed butter stuffed under crispy chicken skin, served with cipollini onions, baby carrots, snap peas, and morels. A restaurant-style one-skillet dinner.

Lemon pineapple chicken with broiled chicken breasts finished in a bright sweet-sour sauce with pineapple chunks, carrots, and green pepper. Light, easy weeknight dinner.

Meatless black bean and bulgur chili with red and green peppers, carrots, cumin, and coriander. A hearty vegetarian chili that's thick, spiced, and loaded with fiber.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!

Chinese crab combination soup with crabmeat, scallops, dried mushrooms, bamboo shoots, ginger, and silky egg ribbons in a savory broth. A restaurant-style starter.

Hot and sour soup with shredded pork, chicken, tofu, cloud ears, and golden needles in a rice vinegar broth thickened with cornstarch and finished with egg ribbons.