4,194 broth recipes

A creamy chicken and wild rice casserole made with dry sherry, sour cream, mushrooms, and water chestnuts, topped with melted cheddar. A smart use for leftover chicken.

Roast turkey with Grand Marnier apricot stuffing featuring pork sausage, slivered almonds, orange juice baste and herb stuffing mix. Elegant holiday centerpiece with bright citrus notes.

Old Ebbitt Grill's white bean chili: tender navy beans simmered with peppers, cumin and chili powder, topped with thinly sliced spice-rubbed roasted chicken, salsa, sour cream and cilantro. A copycat of the DC landmark's signature bowl.

Superb white chicken chili simmers white beans, tender chicken and sweet corn with tomatillos, green chilies and cumin, finished bright with lime and cilantro. A lighter, tangy take on chili with all the toppings.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Creamy sweet potato soup pureed silky smooth, topped with butter-toasted pecans and creme fraiche. Made with leeks, carrots, white wine, and a russet potato for extra body.

Quick Asian-style chicken soup with ginger, green onions, soy sauce, hoisin, and crunchy water chestnuts. A 30-minute leftover-chicken rescue with real flavor depth.

Cream of cauliflower soup with leeks, white wine, tarragon, and heavy cream, pureed silky smooth. Includes a cauliflower cheese soup variation with melted Swiss.

Summer risotto loaded with chicken, prosciutto, mushrooms, peas, sweet peppers, and tomatoes, finished with Romano cheese. A one-pot Italian rice dinner ready in 30 minutes with fresh seasonal flavors.

Seared Cervena Venison with Asian Pan Juice recipe

Grilled Mexican chicken breasts basted in a tangy chili-ketchup glaze with brown sugar, Worcestershire, and hot sauce. Scored deep for flavor and topped with cool yogurt.

Beer, sausage, and cheddar soup melts sharp aged cheddar into a beer-laced broth with sausage chunks and a mirepoix base. Wisconsin pub-style soup served with crusty bread.

Chicken in corn cream sauce layered in a baking dish with Parmesan, nutmeg, and heavy cream, then broiled golden. A from-scratch roux-based casserole with broth-poached chicken.

Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.

Classic veal francaise with egg-dipped cutlets sautéed in butter, then simmered in a bright lemon, white wine, and chicken broth sauce. Italian-American comfort at its finest, ready in 40 minutes.

Cream of beet soup with fresh beets sauteed in butter with marjoram, simmered in broth, pureed smooth, and finished with heavy cream and red wine vinegar. A vibrant magenta soup with velvety texture.