Recipes with chicken broth
2,839 recipes
Spinach-Stuffed Chicken Breasts with Medeira Sauce
Spinach-stuffed chicken breasts with Madeira sauce: skin-on chicken breasts stuffed under the skin with a chicken-cream-spinach mousse, then pan-seared and oven-finished.
Chicken & Pasta Broth
Chicken breasts poached in herbed broth with leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A nourishing, light soup.
Kabocha Squash Chowder
Hearty kabocha squash chowder with smoky bacon, sweet bell pepper, and fresh thyme. Chunks of golden squash thicken the broth as they soften. Topped with smoked almonds for crunch.
Hot & Sour Chinese Soup
A classic Chinese hot and sour soup with shredded pork, dried shiitake mushrooms, bamboo shoots, ribbons of egg, and white pepper for that signature warming heat. Restaurant-quality at home.
Mongolian Beef
Mongolian beef with crispy deep-fried sirloin tossed in a spicy dark soy and chili garlic sauce with ginger and green onions. Authentic wok technique with water chestnut flour coating.
Lamb & Pine Nut Stir-Fry -- Microwave
Microwave lamb stir-fry with toasted pine nuts, bok choy, and mushrooms in a ginger oyster sauce. Tender lamb strips cooked on a browning dish, ready in 30 minutes.
Molded Turkey-Pineapple Salad
Molded turkey pineapple salad sets chopped turkey, crushed pineapple, grapes, and celery in a savory gelatin made with chicken broth and pineapple juice. A retro luncheon classic.
Texoma Tamales
Shortcut tamale casserole with masa harina dough layered over chili and baked until golden. All the corn-and-chili flavor of real tamales without rolling a single corn husk.
Lentil & Yogurt Soup
Lentil and yogurt soup with orange lentils, bacon, mushrooms, and ground coriander, finished with a swirl of low-fat yogurt. Hearty, warming, and lighter than it tastes.
Bell Pepper Bisque
Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.
Blanquette of Veal
Blanquette of veal is a classic French white stew with tender veal, cauliflower, and a silky sour cream and lemon sauce. Bistro comfort served over rice or noodles.
Vegetable-Bulgur Pilaf
Vegetable bulgur pilaf with mushrooms, zucchini, carrots, and red pepper simmered in broth with tarragon. A light, nutty whole grain side dish ready in 30 minutes.
Mad Alice's Wild Rice Soup
Creamy wild rice soup with mushrooms, chicken broth, and a splash of wine, finished in the oven and topped with slivered almonds and grated carrots.
Curried Chicken Wings
Curried chicken wings braised with potatoes, ginger, garlic, oyster sauce, and sherry in a savory curry broth. A one-pot Asian-style chicken wing dinner with tender potato chunks.
Stir Fried Beef with Asparagus
Chinese beef and asparagus stir-fry with dried mushrooms, snow peas, and oyster sauce in a glossy cornstarch-thickened sauce. Restaurant-style wok cooking at home.
Stir Fried Beef with Asparagus
Chinese beef and asparagus stir-fry with dried mushrooms, snow peas, and oyster sauce in a glossy cornstarch-thickened sauce. Restaurant-style wok cooking at home.
Spinach-stuffed chicken breasts with Madeira sauce: skin-on chicken breasts stuffed under the skin with a chicken-cream-spinach mousse, then pan-seared and oven-finished.
Chicken breasts poached in herbed broth with leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A nourishing, light soup.
Hearty kabocha squash chowder with smoky bacon, sweet bell pepper, and fresh thyme. Chunks of golden squash thicken the broth as they soften. Topped with smoked almonds for crunch.
A classic Chinese hot and sour soup with shredded pork, dried shiitake mushrooms, bamboo shoots, ribbons of egg, and white pepper for that signature warming heat. Restaurant-quality at home.
Mongolian beef with crispy deep-fried sirloin tossed in a spicy dark soy and chili garlic sauce with ginger and green onions. Authentic wok technique with water chestnut flour coating.
Microwave lamb stir-fry with toasted pine nuts, bok choy, and mushrooms in a ginger oyster sauce. Tender lamb strips cooked on a browning dish, ready in 30 minutes.
Molded turkey pineapple salad sets chopped turkey, crushed pineapple, grapes, and celery in a savory gelatin made with chicken broth and pineapple juice. A retro luncheon classic.
Shortcut tamale casserole with masa harina dough layered over chili and baked until golden. All the corn-and-chili flavor of real tamales without rolling a single corn husk.
Lentil and yogurt soup with orange lentils, bacon, mushrooms, and ground coriander, finished with a swirl of low-fat yogurt. Hearty, warming, and lighter than it tastes.
Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.
Blanquette of veal is a classic French white stew with tender veal, cauliflower, and a silky sour cream and lemon sauce. Bistro comfort served over rice or noodles.
Vegetable bulgur pilaf with mushrooms, zucchini, carrots, and red pepper simmered in broth with tarragon. A light, nutty whole grain side dish ready in 30 minutes.
Creamy wild rice soup with mushrooms, chicken broth, and a splash of wine, finished in the oven and topped with slivered almonds and grated carrots.
Curried chicken wings braised with potatoes, ginger, garlic, oyster sauce, and sherry in a savory curry broth. A one-pot Asian-style chicken wing dinner with tender potato chunks.
Chinese beef and asparagus stir-fry with dried mushrooms, snow peas, and oyster sauce in a glossy cornstarch-thickened sauce. Restaurant-style wok cooking at home.
Chinese beef and asparagus stir-fry with dried mushrooms, snow peas, and oyster sauce in a glossy cornstarch-thickened sauce. Restaurant-style wok cooking at home.
