Recipes with chicken broth
2,839 recipes
Sherried Barley Soup
Sherried barley soup is a hearty mushroom and pearl barley soup deepened with a browned roux, a splash of sherry and Worcestershire. Earthy, savory and thick, the kind of cozy bowl that warms you through.
Gingered Soup & Pasta
Ginger chicken broth soup with vermicelli, cilantro, and scallions finished with fresh lemon. A light, aromatic bowl ready in 20 minutes.
Green Chile Yogurt Soup
Green chile yogurt soup blends tangy low-fat yogurt into a tomato and green chile broth with paprika, garlic, and cheddar. A creamy Southwestern bowl with gentle heat.
Wild Herbed Rice
Wild and brown rice pilaf with a full pound of fresh mushrooms, thyme, parsley, and optional pecans, simmered in chicken broth. A nutty, earthy side dish for holiday tables.
Roast Garlic Broad Brean Saffron Soup
Roast garlic and broad bean saffron soup: 20 roasted garlic cloves pureed with fava beans, saffron rice, and chicken stock. A silky golden Mediterranean soup that tastes like sunshine.
Grilled Chicken with Oregano
Grilled chicken with oregano poaches in garlicky broth, then gets coated in a rustic oregano paste and finished over live fire. A two-step Mexican-style technique for juicy, deeply flavored chicken.
Grilled Chicken with Oregano
Grilled chicken with oregano poaches in garlicky broth, then gets coated in a rustic oregano paste and finished over live fire. A two-step Mexican-style technique for juicy, deeply flavored chicken.
Pumpkin Seed Sauce
Pumpkin seed sauce (pipian) blended with chicken broth, green chiles, garlic, and whipping cream for a rich Mexican-style sauce for chicken or vegetables.
Easy Way #2 of Making Couscous
Toasted garlic couscous sauteed in olive oil with chicken broth, cumin, and butter. A pilaf-style method that adds nutty depth in under 15 minutes.
Mushroom Veg Barley Soup
Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.
Braised Chicken with Bacon
Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.
Yummy Tortilla Soup
So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.
North Wood Clam Chowder
Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.
Summer Asparagus Soup
Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.
Shrimp Soup with Caesera Sauce
Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.
Herbed Zucchini-Pea Soup
Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.
Sherried barley soup is a hearty mushroom and pearl barley soup deepened with a browned roux, a splash of sherry and Worcestershire. Earthy, savory and thick, the kind of cozy bowl that warms you through.
Ginger chicken broth soup with vermicelli, cilantro, and scallions finished with fresh lemon. A light, aromatic bowl ready in 20 minutes.
Green chile yogurt soup blends tangy low-fat yogurt into a tomato and green chile broth with paprika, garlic, and cheddar. A creamy Southwestern bowl with gentle heat.
Wild and brown rice pilaf with a full pound of fresh mushrooms, thyme, parsley, and optional pecans, simmered in chicken broth. A nutty, earthy side dish for holiday tables.
Roast garlic and broad bean saffron soup: 20 roasted garlic cloves pureed with fava beans, saffron rice, and chicken stock. A silky golden Mediterranean soup that tastes like sunshine.
Grilled chicken with oregano poaches in garlicky broth, then gets coated in a rustic oregano paste and finished over live fire. A two-step Mexican-style technique for juicy, deeply flavored chicken.
Grilled chicken with oregano poaches in garlicky broth, then gets coated in a rustic oregano paste and finished over live fire. A two-step Mexican-style technique for juicy, deeply flavored chicken.
Pumpkin seed sauce (pipian) blended with chicken broth, green chiles, garlic, and whipping cream for a rich Mexican-style sauce for chicken or vegetables.
Toasted garlic couscous sauteed in olive oil with chicken broth, cumin, and butter. A pilaf-style method that adds nutty depth in under 15 minutes.
Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.
Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.
So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.
Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.
Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.
Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.
Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.
