573 broth recipes

Grilled veggie burger with pineapple, red onion, Swiss cheese and lettuce on a whole wheat bun. Tropical vegetarian burger ready in 20 minutes.

Chinese-style eggplant stir-fry with spicy ground pork, chile oil, hoisin, soy sauce, and Chinese black vinegar, finished with a cornstarch glaze. Ready in 20 minutes and deeply savory.

White bean chili with five spices: cumin, coriander, oregano, cloves, and cayenne, simmered in chicken broth with green chiles. A quick, light chili ready in 30 minutes.

Quick potato and salmon bisque made in the microwave with canned salmon, instant mashed potatoes, chicken broth, and lemon zest. A creamy, no-fuss soup ready in about 15 minutes.

Pan-seared chicken breasts with sautéed leeks, bright lime zest, and sundried tomatoes served over tender zucchini spaghetti. An elegant low-carb dinner that's on the table in 40 minutes.

Broccoli with Sun-Dried Tomatoes Over Pasta recipe

Green beans with crunchy water chestnuts in a quick and easy Asian inspired sauce.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

These quick Aztec enchiladas wrap scrambled eggs, sweet corn, and a dusting of chili powder inside warm corn tortillas. A light, protein-rich Mexican-inspired breakfast or brunch that's on the table in minutes.

Entertain your friends with this hearty soup by following this simple recipe that is will end up as one of your favorites.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Another easy way to enjoy chicken, chicken breasts are cooked with fresh herb, very great.

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

Sesame your chicken with this scrumptious dish that can be served with rice or noodles.

Warm vegetable salad with julienned carrots, turnips, celery, tomatoes, green beans, and snow peas on mache and radicchio, dressed in shallot vinaigrette and garnished with fresh truffles.

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.