3,226 chicken broth recipes

Low-fat pasta sauce with Italian white beans, tomatoes, ham, and fresh herbs simmered in reduced chicken broth. Spooned over your favorite pasta shape.

Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.

Beach Bar Chicken and Cashew Salad layers poached chicken, fresh fruit, mandarin oranges, and cashews over greens with a coconut-yogurt honey dressing. A tropical, make-ahead summer salad.

Braised duck breast in a peach-orange cream sauce with mushrooms, honey, and guava jelly. An elegant French-inspired dish finished under the broiler.

Chicken and stuffing bread machine loaf with cooked chicken, stuffing mix, mushrooms, celery, and poultry seasoning. Savory yeast bread that tastes like Thanksgiving in slice form.

Creamy green olive soup with pureed olives, sauteed onion and garlic, chicken broth, sherry, and a hit of Tabasco. A briny, elegant first-course soup with garlic crouton garnish.

Creamy cauliflower leek soup gets its silky body from pureed cauliflower, not heavy cream, with slowly cooked sweet leeks, a touch of Dijon, and lemon thyme. A velvety, light soup finished with chives and crisp garlic croutons.

Portuguese fisherman's stew with white beans, whitefish, stewed tomatoes, and thyme. The fish poaches separately in lemon water to stay tender, then joins the hearty bean broth.

Pork shoulder chops braised with golden hominy and carrots in chicken broth, finished with pink pickled onions. A one-pan riff on pozole that lets the pork do the talking.

Pan-seared lamb rib chops rubbed with curry powder, cooked to a golden crust, then drizzled with a quick white wine and tomato pan sauce finished with butter. Elegant enough for date night, ready in 40 minutes.

Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.

Traditional British raised meat pie with pork, veal, and ham surrounding a line of hard-boiled eggs, sealed in pastry and set with savory gelatin. Served cold in slices.

Braised pork stew with olives, green beans, white wine, and plum tomatoes simmered low and slow until fork-tender. A rustic Mediterranean one-pot dinner.

Herb-marinated braised lamb shanks: shanks rubbed with cumin, coriander, curry, and rosemary, then oven-braised fall-off-the-bone tender with carrots, potatoes, and zucchini in a rich gravy. A one-pot showpiece dinner.

Cold cucumber beet soup with a rosy pink color from pickled beets, blended with sour cream and chicken broth. No cooking required, just chill and serve.

Split pea and ham soup simmered with a meaty ham bone, leek, carrots, celery, tarragon, and a finishing splash of dry sherry. The thrifty, deeply savory soup that turns leftover holiday ham into dinner.