Recipes with chicken broth
2,839 recipes
Hearty Potato & Leek Chowder
Hearty potato and leek chowder with carrots and onions simmered in chicken broth, finished with milk and fresh parsley. Thick, creamy, and warming.
Chicken Paella#3
A simplified one-skillet chicken paella with rice, tomatoes, green pepper, garlic, and chicken broth. All the Spanish-inspired flavor with none of the fuss.
Spinach-Lentil Soup
Lentils and spinach simmered in chicken broth with popped mustard seeds, coriander, and lemon juice, topped with melted cheddar. A hearty, high-fiber soup with Indian-inspired spicing.
Curried Peanut Soup
Creamy curried peanut soup with rice, carrots, and three tablespoons of curry powder, half-pureed with peanut butter for a thick, nutty broth. Make-ahead friendly and topped with scallions and cilantro.
Crust-less Chicken Pie II
A quick and easy version of chicken pie that uses soft bread crumbs instead of a pastry crust.
"Gotta Go!" Soup
Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.
Confit of Salmon with Roasted Shallots, Garlic & Red Wine
Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.
Spaghettini Aglio-Oglio
Five ingredients, thirty minutes, and pure Italian simplicity. Garlic warmed to pale gold in olive oil, then chicken broth reduced until glossy and drizzled over spaghettini with fresh parsley.
Lorraine Soup
Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.
Master Chef Tortellini in Porcini Broth
Cheese tortellini in deeply savory porcini mushroom broth with mixed wild and fresh mushrooms. An elegant 30-minute Italian primo course on a weeknight.
Asian Stir-Fry Topper
Crunchy topping mix combining crispy noodles, toasted almonds, and sesame seeds with savory seasonings. Sprinkle over stir-fries, salads, or rice bowls for instant texture and Asian-inspired flair.
Lung Fung Shrimps
Lung Fung Shrimps with jumbo shrimp and three kinds of mushrooms deep-fried then wok-tossed in oyster sauce, soy, ginger, and sesame oil. A classic Cantonese banquet-style seafood dish.
Pasta Provencal
Pasta Provencal tosses delicate angel hair with a light, brothy tomato sauce full of summer squash, mushrooms, scallions, and fresh basil. A quick, vegetable-forward weeknight dinner finished with Parmesan.
Brussel Sprouts & Chestnuts
A tasty side dish that includes brussel sprouts and chestnuts topped off with chicken broth.
Chilled Puree of Beet & Watermelon
Slow-cooked beets pureed with fresh watermelon and chicken stock into a stunning chilled soup. Just six ingredients create a silky, naturally sweet cold soup with a vibrant magenta color.
Chinese Chili with Peppers
Ground lamb wok-fried with tri-color bell peppers in a rich sauce of hoisin, oyster sauce, black bean paste, chili sauce, and sesame oil. A Chinese-style chili served over steamed rice or buttered noodles in under 40 minutes.
Hearty potato and leek chowder with carrots and onions simmered in chicken broth, finished with milk and fresh parsley. Thick, creamy, and warming.
A simplified one-skillet chicken paella with rice, tomatoes, green pepper, garlic, and chicken broth. All the Spanish-inspired flavor with none of the fuss.
Lentils and spinach simmered in chicken broth with popped mustard seeds, coriander, and lemon juice, topped with melted cheddar. A hearty, high-fiber soup with Indian-inspired spicing.
Creamy curried peanut soup with rice, carrots, and three tablespoons of curry powder, half-pureed with peanut butter for a thick, nutty broth. Make-ahead friendly and topped with scallions and cilantro.
A quick and easy version of chicken pie that uses soft bread crumbs instead of a pastry crust.
Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.
Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.
Five ingredients, thirty minutes, and pure Italian simplicity. Garlic warmed to pale gold in olive oil, then chicken broth reduced until glossy and drizzled over spaghettini with fresh parsley.
Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.
Cheese tortellini in deeply savory porcini mushroom broth with mixed wild and fresh mushrooms. An elegant 30-minute Italian primo course on a weeknight.
Crunchy topping mix combining crispy noodles, toasted almonds, and sesame seeds with savory seasonings. Sprinkle over stir-fries, salads, or rice bowls for instant texture and Asian-inspired flair.
Lung Fung Shrimps with jumbo shrimp and three kinds of mushrooms deep-fried then wok-tossed in oyster sauce, soy, ginger, and sesame oil. A classic Cantonese banquet-style seafood dish.
Pasta Provencal tosses delicate angel hair with a light, brothy tomato sauce full of summer squash, mushrooms, scallions, and fresh basil. A quick, vegetable-forward weeknight dinner finished with Parmesan.
A tasty side dish that includes brussel sprouts and chestnuts topped off with chicken broth.
Slow-cooked beets pureed with fresh watermelon and chicken stock into a stunning chilled soup. Just six ingredients create a silky, naturally sweet cold soup with a vibrant magenta color.
Ground lamb wok-fried with tri-color bell peppers in a rich sauce of hoisin, oyster sauce, black bean paste, chili sauce, and sesame oil. A Chinese-style chili served over steamed rice or buttered noodles in under 40 minutes.
