Recipes with chicken broth

Steamed mussels in a garlicky white wine sauce with thyme, red pepper flakes, and butter. Breadcrumbs thicken the broth into a rich, scoopable sauce.

Portuguese red bean soup with chorizo sausage, kidney beans, potatoes, tomatoes, and paprika in chicken broth. A hearty, smoky one-pot soup inspired by traditional Portuguese cooking.

One-skillet crab rice with toasted long grain rice, tomatoes, green peas, and a splash of dry sherry. A quick seafood rice dish with Spanish-style flavor.

Florida sweet corn chowder is a creamy Southern soup with rendered bacon, Vidalia onions, red bell pepper, fresh cut corn, and diced russet potatoes simmered in chicken stock and finished with heavy cream.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Grilled whole fish wrapped in banana leaf with a garlic, ginger, coriander root, and peppercorn paste. Served with a fresh chile lime sauce for a traditional Asian grilled seafood dish.

One pan chicken and noodles with cream of chicken soup, mushrooms, and lemon juice. Noodles cook right in the creamy broth with cubed chicken for an easy weeknight dinner in one pot.

Ratatouille soup is the Provencal vegetable stew turned into a light, brothy bowl with eggplant, zucchini, tomatoes, and green pepper. Ready in about 35 minutes for an easy, healthy weeknight dinner.

Skillet chicken paella with boneless chicken breast, long grain rice, saffron, oregano, stewed tomatoes, sweet red pepper, and frozen peas. A weeknight, no-paella-pan version of the Spanish classic. One pan, 40 minutes.

Tuscan skillet chicken with cannellini beans, fresh spinach, tomatoes, garlic, and rosemary. One pan, 30 minutes, healthy weeknight Italian dinner.

Creamy baked orzo simmered in chicken broth with briny kalamata olives and finished with fresh herbs. A Mediterranean-inspired side dish that's ready in 40 minutes.

Bay scallops and linguine in a light garlic white wine sauce with mushrooms, green onions, and shredded carrots. A low-calorie seafood pasta that feels indulgent without the guilt.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.

A succulent chicken dish made with Canadian bacon, mushrooms, pimento-stuffed olives and lightly toasted almonds.

Interactive Chinese hot pot with beef, chicken, shrimp, and fresh vegetables cooked tableside in simmering broth. A fun, social dining experience perfect for gatherings.

Browned chicken thighs simmered in a Cuban-inspired sauce of dark rum, orange juice concentrate, cumin, and oregano, served over lettuce with black beans, pimentos, and citrus garnish.