Recipes with chicken broth

This elegant chilled tomato consomme blends ripe tomatoes, green peppers, and leek into a crystal-clear broth, served cold with fresh chives and pimiento for a light summer starter.

Potage bonne femme: a classic French vegetable soup with leeks, potatoes, carrots, and onions sauteed in butter and simmered in chicken stock. Creamy without cream.

Try this simple, yet succulent Japanese dish that is made with chicken broth, soy sauce and a bit of sherry.

Golden egg noodles stir-fried with Chinese BBQ pork, bok choy, and mushrooms in savory oyster sauce gravy. This classic Cantonese comfort food is ready in 50 minutes.

Zuni vegetable stew: a Southwestern medley of winter squash, corn, pinto beans, and zucchini simmered with poblano and jalapeno chiles. A hearty, chile-spiced three-sisters stew with real depth.

German meatballs with sauerkraut and apple mixed into the meat, browned in bacon drippings, then simmered with braised red cabbage, apples, and caraway seeds.

Crispy-skinned chicken breasts with oven-roasted portobello mushrooms in a reduced white wine and cream pan sauce. A steakhouse-worthy dinner with just 8 ingredients and 50 minutes.

Roast Goose with Molasses Glaze & Apricot Stuffing recipe

Country rigatoni tosses pasta with cannellini bean broth, chicken, Italian sausage, escarole, broccoli, and Parmesan. A rustic Tuscan-style pasta with soul-warming depth.

Rich and creamy Southwestern chicken con queso soup with jalapeños, cumin, cheddar cheese, and a silky roux-thickened broth. Restaurant-quality comfort in every spoonful.

Vintage British savory egg mousse: hard-boiled eggs, anchovy essence, and Worcestershire folded into gelatin-set whipped cream. Cold appetizer that slices like a chilled terrine.

Classic Quebec-style roast goose stuffed with bread, currants, and apples, slow-roasted with aromatic vegetables and finished with a white wine pan gravy. A showpiece holiday roast.

Kazakh lemon chicken: two whole chickens roasted with ginger, saffron, nutmeg, and paprika, finished with a green olive and lemon zest pan sauce. A Central Asian-inspired feast dish for a crowd.

This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.

Chicken breast stuffed with artichoke hearts, garlic, breadcrumbs, and a touch of cream and nutmeg. Baked at high heat for a fast, elegant dinner.

Pearl barley browned in margarine and baked with cauliflower, mushrooms, shredded carrots, and onion in vegetable broth. A cozy vegetarian casserole with zero cholesterol.