919 broth recipes

Herbed tomato soup microwaves a tomato sauce base with sauteed onion, basil, and thyme into a 15-minute single-serve soup. Low fat, low calorie, served with Parmesan croutons.

An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.

Quick braising creates a nice texture and flavor. Not mushy or overcooked with simple flavors make it a quick and economical side.

Plump shrimp and tender scallops coated in a tangy garlic sauce. What's not to love?

A quick and tasty weeknight dinner. Sole with a quick pan mushroom sauce.

Quick and easy. Cooking the salmon on one side over a higher heat creates an incredibly crispy coating to the salmon with or without the skin. In this recipe a flavorful mushroom broth is quickly made. Any kind of mushrooms can be used but if you can find them try Enoki straw mushrooms for a unique treat.

Granny Smith Apple-Onion Soup with Celery Root recipe

Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.

Miniature pumpkin soup served in hollowed roasted pumpkin shells with sage, onion, and Parmesan. Dramatic individual-portion fall starter that doubles as edible tableware.

Bitter winter greens made incredibly tasty. The collards are quickly braised to tame any bitterness then mixed with crispy prosciutto, garlic and cayenne pepper for a bit of kick and lemon for a bit of brightness. Healthy winter greens for a solid deep south down-home flair.

Turned out well, quick and easy to make. I used pepper jack cheese instead of fontina. Try adding some white wine to the skillet you used to brown the chicken breasts to deglaze the pan to gather up those tasty brown bits and serve with the resulting jus.

A cheesy and scrumptious side dish that goes perfect with mashed potatoes or any pasta dish.

The garlic, ginger, ham, and tarragon stuffing was quite tasty. The cream sauce picked up all the yumminess from the pan, and just what we needed to go with the chicken.

Crockpot chicken with mushrooms and onions in a creamy soup-and-broth sauce, slow-cooked until fall-apart tender, then finished with crisp crumbled bacon on top. Dump it in and walk away.

Cheesy juicy stuffed chicken breasts filled with bacon, ricotta and swiss cheese, pan fried until golden and served with a lemony white wine sauce.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.