Recipes with chicken broth
2,839 recipes
Shrimp Egg Foo Young
Shrimp egg foo young: fluffy Chinese egg patties packed with shrimp, bean sprouts and mushrooms, pan-fried golden and smothered in a savory soy gravy. The takeout classic, made at home.
Chicken in Corn Cream
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.
Avgolemono
Avgolemono, the classic Greek egg-lemon soup with chicken broth and rice. Silky, tangy, and comforting with just four simple ingredients.
Cucumber Soup with Pistou
Silky pureed cucumber soup with a French pistou swirl of basil, garlic, walnuts, Parmesan, and fresh tomato. Light, elegant, and built on leeks and chicken broth.
Lemon Herb Chicken
Grilled lemon herb chicken basted with chicken broth, lemon juice, basil, and thyme. A no-fat marinade keeps the chicken juicy and herb-bright. Works on the grill or under the broiler.
Prudhomme's Lemon Dill Chicken
Lemon dill chicken in the Paul Prudhomme style: boneless chicken breasts seasoned with dill, basil and pepper, then pan-seared and simmered in a tangy apple juice and lemon pan sauce. Low-fat skillet dinner.
Enchilada Sauce
From-scratch enchilada sauce made with roasted dried chiles, pasilla peppers, and a flour-thickened chicken broth base seasoned with Mexican oregano and cumin.
Turkey Shortcakes
Turkey shortcakes with a melted cheese sauce served over biscuits, toast, or cornbread. A quick, creamy way to use up leftover turkey in about 25 minutes.
Iced Cucumber Soup
Iced cucumber yogurt soup: a no-cook chilled soup blended with mint, scallion, lemon, and garlic, then enriched with sour cream and yogurt. The summer starter that cools the room as it cools the palate.
Garlic Soup (Florida Cooking)
Florida-style garlic soup pours boiling chicken broth over toasted French bread and crushed garlic, then poaches a whole egg right in the bowl. A quick Spanish-inspired sopa de ajo ready in 10 minutes.
Chilled Pea Soup
Chilled pea soup with watercress, basil, and potato, pureed silky and finished with cream. Topped with crumbled bacon, sour cream, and whole peas for textural contrast in every spoonful.
Garden Scramble
Low-fat garden vegetable scramble with egg substitute, bell peppers, celery, chives, and nonfat cheddar. A quick, healthy breakfast with no added oil or butter.
Garlic & Shrimp Veggies
Garlic shrimp and vegetables stir-fry with celery cabbage, water chestnuts, peas, and green onions in a soy-cornstarch sauce. A 40-minute Chinese-style dinner served over rice.
Tuscan Bean Topping
Tuscan white bean topping with cannellini beans, rosemary, carrots, and celery simmered in broth. Spooned over baked Idaho potatoes with Parmesan.
Green Peas with Curried Mushrooms
Green peas with curried mushrooms sauteed in chicken broth and finished with creamy low-fat yogurt. A quick, healthy Indian-inspired vegetable side dish ready in 25 minutes.
Chiles Rellenos Sauce
Chiles rellenos sauce simmers tomato, garlic, onion and oregano into a smooth broth-based salsa for poaching stuffed chiles. The classic Mexican caldillo for ladling over rellenos.
Shrimp egg foo young: fluffy Chinese egg patties packed with shrimp, bean sprouts and mushrooms, pan-fried golden and smothered in a savory soy gravy. The takeout classic, made at home.
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.
Avgolemono, the classic Greek egg-lemon soup with chicken broth and rice. Silky, tangy, and comforting with just four simple ingredients.
Silky pureed cucumber soup with a French pistou swirl of basil, garlic, walnuts, Parmesan, and fresh tomato. Light, elegant, and built on leeks and chicken broth.
Grilled lemon herb chicken basted with chicken broth, lemon juice, basil, and thyme. A no-fat marinade keeps the chicken juicy and herb-bright. Works on the grill or under the broiler.
Lemon dill chicken in the Paul Prudhomme style: boneless chicken breasts seasoned with dill, basil and pepper, then pan-seared and simmered in a tangy apple juice and lemon pan sauce. Low-fat skillet dinner.
From-scratch enchilada sauce made with roasted dried chiles, pasilla peppers, and a flour-thickened chicken broth base seasoned with Mexican oregano and cumin.
Turkey shortcakes with a melted cheese sauce served over biscuits, toast, or cornbread. A quick, creamy way to use up leftover turkey in about 25 minutes.
Iced cucumber yogurt soup: a no-cook chilled soup blended with mint, scallion, lemon, and garlic, then enriched with sour cream and yogurt. The summer starter that cools the room as it cools the palate.
Florida-style garlic soup pours boiling chicken broth over toasted French bread and crushed garlic, then poaches a whole egg right in the bowl. A quick Spanish-inspired sopa de ajo ready in 10 minutes.
Chilled pea soup with watercress, basil, and potato, pureed silky and finished with cream. Topped with crumbled bacon, sour cream, and whole peas for textural contrast in every spoonful.
Low-fat garden vegetable scramble with egg substitute, bell peppers, celery, chives, and nonfat cheddar. A quick, healthy breakfast with no added oil or butter.
Garlic shrimp and vegetables stir-fry with celery cabbage, water chestnuts, peas, and green onions in a soy-cornstarch sauce. A 40-minute Chinese-style dinner served over rice.
Tuscan white bean topping with cannellini beans, rosemary, carrots, and celery simmered in broth. Spooned over baked Idaho potatoes with Parmesan.
Green peas with curried mushrooms sauteed in chicken broth and finished with creamy low-fat yogurt. A quick, healthy Indian-inspired vegetable side dish ready in 25 minutes.
Chiles rellenos sauce simmers tomato, garlic, onion and oregano into a smooth broth-based salsa for poaching stuffed chiles. The classic Mexican caldillo for ladling over rellenos.
