Recipes with chicken broth
2,839 recipes
Rigatoni with a Sauce of Lamb & Pine Nuts
Rigatoni with ground lamb, pine nuts, feta, and fresh mint in a light tomato-broth sauce. A Mediterranean pasta dish with bold Greek-inspired flavors ready in 45 minutes.
Pilaf with Sour Cherries & Lentils
Persian-style pilaf with basmati rice, red lentils and sour cherries perfumed with turmeric and cumin, finished with a buttery golden crust. A sweet-tart, aromatic side or vegetarian main with real character.
Prawns in Black Bean Sauce
Prawns in Chinese black bean sauce with ginger, garlic, and green pepper, stir-fried in a wok for quick weeknight takeout at home. Authentic Cantonese stir-fry with deeply savory fermented black bean paste.
Mel's Mexican Rice
Mexican rice toasted golden brown in oil with garlic, then simmered in chicken broth. A versatile base recipe with endless add-in possibilities.
Chili-Broiled Steak with Asparagus & Potatoes
Chili-Broiled Steak with Asparagus & Potatoes recipe
Rustic Italian Pasta & Bean Soup
Rustic Italian pasta and bean soup doubles up cannellini and red kidney beans with crushed tomatoes, Italian herbs, and pasta. A hearty 45-minute dinner topped with fresh Parmesan.
Pork Chops Stuffed with Caraway Rye
Thick-cut pork chops stuffed with a caraway rye bread and mushroom filling, pan-seared golden then finished with a tangy vinegar pan sauce.
Chiles Rellenos Con Queso
Chiles rellenos con queso stuffs roasted green chiles with Monterey Jack, dips them in fluffy egg batter, and fries to golden puffs. Topped with a spiced cinnamon-clove tomato sauce.
Kathie's Wild Rice Soup
Hearty wild rice soup with chicken, mushrooms, slivered almonds, and three kinds of onion in a dill-seasoned egg yolk-enriched broth. A Minnesota-style comfort bowl.
Italian: Risotto with Crabmeat & Basil
Crabmeat risotto with fresh goat cheese, basil, and cream stirred into arborio rice. A luxurious Italian main dish with sweet crab folded in at the end.
Snails Cauderan / Escargots a la Cauderan
Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.
Shrimp & Vodka Linguine
Shrimp and vodka linguine: tender shrimp tossed with silky linguine in a light tomato-vodka cream sauce with fresh basil and parmesan. A lighter spin on penne alla vodka that comes together in 30 minutes.
Shrimp & Vodka Linguine
Shrimp and vodka linguine: tender shrimp tossed with silky linguine in a light tomato-vodka cream sauce with fresh basil and parmesan. A lighter spin on penne alla vodka that comes together in 30 minutes.
Veal Ragout with Red Pepper
Veal ragout with red pepper braises cubed veal in white wine, plum tomatoes, and herbs, then finishes with sweet bell pepper and a bright lemon-garlic gremolata over fresh fettuccine.
Turkey Stuffing
Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.
Creole Bouillabaisse
Creole bouillabaisse layers fish, shrimp, and oysters into a roux-thickened broth with tomatoes, white wine, and cayenne. A New Orleans take on the French seafood classic.
Rigatoni with ground lamb, pine nuts, feta, and fresh mint in a light tomato-broth sauce. A Mediterranean pasta dish with bold Greek-inspired flavors ready in 45 minutes.
Persian-style pilaf with basmati rice, red lentils and sour cherries perfumed with turmeric and cumin, finished with a buttery golden crust. A sweet-tart, aromatic side or vegetarian main with real character.
Prawns in Chinese black bean sauce with ginger, garlic, and green pepper, stir-fried in a wok for quick weeknight takeout at home. Authentic Cantonese stir-fry with deeply savory fermented black bean paste.
Mexican rice toasted golden brown in oil with garlic, then simmered in chicken broth. A versatile base recipe with endless add-in possibilities.
Chili-Broiled Steak with Asparagus & Potatoes recipe
Rustic Italian pasta and bean soup doubles up cannellini and red kidney beans with crushed tomatoes, Italian herbs, and pasta. A hearty 45-minute dinner topped with fresh Parmesan.
Thick-cut pork chops stuffed with a caraway rye bread and mushroom filling, pan-seared golden then finished with a tangy vinegar pan sauce.
Chiles rellenos con queso stuffs roasted green chiles with Monterey Jack, dips them in fluffy egg batter, and fries to golden puffs. Topped with a spiced cinnamon-clove tomato sauce.
Hearty wild rice soup with chicken, mushrooms, slivered almonds, and three kinds of onion in a dill-seasoned egg yolk-enriched broth. A Minnesota-style comfort bowl.
Crabmeat risotto with fresh goat cheese, basil, and cream stirred into arborio rice. A luxurious Italian main dish with sweet crab folded in at the end.
Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.
Shrimp and vodka linguine: tender shrimp tossed with silky linguine in a light tomato-vodka cream sauce with fresh basil and parmesan. A lighter spin on penne alla vodka that comes together in 30 minutes.
Shrimp and vodka linguine: tender shrimp tossed with silky linguine in a light tomato-vodka cream sauce with fresh basil and parmesan. A lighter spin on penne alla vodka that comes together in 30 minutes.
Veal ragout with red pepper braises cubed veal in white wine, plum tomatoes, and herbs, then finishes with sweet bell pepper and a bright lemon-garlic gremolata over fresh fettuccine.
Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.
Creole bouillabaisse layers fish, shrimp, and oysters into a roux-thickened broth with tomatoes, white wine, and cayenne. A New Orleans take on the French seafood classic.
