Recipes with chicken broth
2,839 recipes
Microwave Seafood Paella
Microwave seafood paella with shrimp, mussels, and orange roughy over tomato rice. Ready in about 25 minutes of microwave time with no stovetop or oven required.
Potato Soup with Kale & Bacon
Potato soup with kale, bacon, and cream, finished with balsamic vinegar. Chunky mashed potatoes, crispy bacon cooked in its own fat, kale braised in cream, and a vinegar hit to balance the richness.
Holiday Turkey & Biscuits
A cozy turkey and biscuit bake: leftover turkey in a creamy sauce with peppers, mushrooms and spinach, ringed with homemade garlic biscuits and baked golden. A holiday leftover rescue.
Chicken with Spanish Rice
Paprika-rubbed chicken breasts seared golden and simmered with toasted rice, tomatoes, green beans, and turmeric in one skillet. A complete Spanish-style one-pan dinner in 45 minutes.
Potted Chicken
Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.
Javanese Peanut Pasta
Javanese peanut pasta with fettuccine tossed in a spicy peanut sauce made from chunky peanut butter, soy sauce, ginger, and rice vinegar. Topped with coconut and cucumber.
Split Pea Soup with Sorrel
Refined split pea soup with fresh sorrel, ham hock, lemon, and cream, puréed silky smooth and strained. Serve it piping hot in winter or well chilled as an elegant summer starter.
Shepherd's Turkey Pie
Leftover turkey shepherd's pie with carrots, tomatoes, thyme, and rosemary in a whole wheat flour gravy, topped with mashed potatoes and baked golden. The best way to use holiday turkey leftovers.
Chicken Habanero
Prefer chicken instead? Well, let's do Chicken Habanero
Lentil Soup with Liver Dumplings
Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.
Celery Soup with Anise Seed(Pressure Cooked)
Pressure cooker celery soup with anise seed, leeks, and orzo. Partially pureed for a silky-chunky texture, this light soup is on the table in under 40 minutes.
Creamy Artichoke Hazelnut Soup
Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.
Santa Fe Salmon Chowder
Santa Fe salmon chowder with potatoes, corn, green chilies, and chili powder in a creamy lowfat milk base. A Southwestern-style fish chowder with a gentle kick of heat.
Favourite Avocado Soup
Chilled avocado soup blends ripe avocados with a lime-and-serrano-spiked stock into a silky, no-cream base, topped with cilantro cream and crisp julienned radishes. A cool, elegant Mexican-inspired starter.
Pollo Con Mole Verde
Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.
Curry Lobster Risotto
Curry lobster risotto: arborio rice cooked the classic risotto way with West Indian curry powder, ginger, and shallots, finished with sweet papaya, mango, banana, and chunks of cooked lobster.
Microwave seafood paella with shrimp, mussels, and orange roughy over tomato rice. Ready in about 25 minutes of microwave time with no stovetop or oven required.
Potato soup with kale, bacon, and cream, finished with balsamic vinegar. Chunky mashed potatoes, crispy bacon cooked in its own fat, kale braised in cream, and a vinegar hit to balance the richness.
A cozy turkey and biscuit bake: leftover turkey in a creamy sauce with peppers, mushrooms and spinach, ringed with homemade garlic biscuits and baked golden. A holiday leftover rescue.
Paprika-rubbed chicken breasts seared golden and simmered with toasted rice, tomatoes, green beans, and turmeric in one skillet. A complete Spanish-style one-pan dinner in 45 minutes.
Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.
Javanese peanut pasta with fettuccine tossed in a spicy peanut sauce made from chunky peanut butter, soy sauce, ginger, and rice vinegar. Topped with coconut and cucumber.
Refined split pea soup with fresh sorrel, ham hock, lemon, and cream, puréed silky smooth and strained. Serve it piping hot in winter or well chilled as an elegant summer starter.
Leftover turkey shepherd's pie with carrots, tomatoes, thyme, and rosemary in a whole wheat flour gravy, topped with mashed potatoes and baked golden. The best way to use holiday turkey leftovers.
Prefer chicken instead? Well, let's do Chicken Habanero
Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.
Pressure cooker celery soup with anise seed, leeks, and orzo. Partially pureed for a silky-chunky texture, this light soup is on the table in under 40 minutes.
Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.
Santa Fe salmon chowder with potatoes, corn, green chilies, and chili powder in a creamy lowfat milk base. A Southwestern-style fish chowder with a gentle kick of heat.
Chilled avocado soup blends ripe avocados with a lime-and-serrano-spiked stock into a silky, no-cream base, topped with cilantro cream and crisp julienned radishes. A cool, elegant Mexican-inspired starter.
Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.
Curry lobster risotto: arborio rice cooked the classic risotto way with West Indian curry powder, ginger, and shallots, finished with sweet papaya, mango, banana, and chunks of cooked lobster.
