Recipes with chicken broth

Turned out well, quick and easy to make. I used pepper jack cheese instead of fontina. Try adding some white wine to the skillet you used to brown the chicken breasts to deglaze the pan to gather up those tasty brown bits and serve with the resulting jus.

Asian flavors ring true in this orange scented Chinese chicken with snow pea pods.

A vibrant, tangy soup featuring tomatillos, sweet corn, and a touch of spice, perfect for a comforting meal. Garnished with crunchy tortilla chips, sour cream, and fresh cilantro.

Almost like a delicious Chinese stir-fry was topped with crispy phyllo pasty, which was quite good. Feel free to use your leftover turkey meat, replace the veggies with whatever you have on hand. The recipe is very versatile.

Give your pork chops a friend with this easy to follow crockpot recipe that will earn a spot in your cookbook.

This is a variation of a classic French dish that uses several reductions to build a ton of flavor that matches perfectly with the crispy seasoned tofu. Oyster mushrooms or other mushrooms work well too.

Absolutely fine dish.. What's the best? I like the taste of rice and fennel...Thanks for this idea...

Made the vegetarian version of this recipe, and it turned out cheesy and delicious.

Mexican style soup thickened with corn tortillas flavored with poblano pepper topped with cheese and crispy tortilla strips.

The blackend chicken breast came out tender, juicy and flavorful, and the cajun sauce was delicious, really bound all the flavors together. It was reasonably quick and easy to make as well, an ideal supper for a busy weekday.

French onion soup from Paris brasserie Au Pied de Cochon. Slowly caramelized onions, dry wine, chicken broth, and toasted baguettes under bubbling Gruyère.

These Chinese sticky ribs are scrumptious.

This one skillet side dish makes for quick and easy cleanup. The crunchy butter and maple toasted pecans dress up everyday green beans for a side worthy of a holiday feast.

Quick Chinese pork stir-fry with bell peppers, mushrooms and water chestnuts in five-spice marinade, finished with cornstarch-thickened sauce over rice.

This is my version of the wonderful dish known as General Tso's Chicken (sometimes also called General Chicken.) I use quite a bit of ground chilies in my recipe. (If you prefer a milder version just reduce the amount of ground chilies.)

The garlic, ginger, ham, and tarragon stuffing was quite tasty. The cream sauce picked up all the yumminess from the pan, and just what we needed to go with the chicken.