Recipes with chicken stock

Pureed sweet potato soup with nutmeg and white pepper, served with a dollop of cranberry sauce and sour cream in each bowl. A silky, elegant soup for fall and holiday tables.

Fragrant stir-fried chicken with bruised lemongrass, red chilies, scallions, and roasted peanuts. A quick Vietnamese weeknight dinner ready in under an hour.

Lighter chili with tender turkey, creamy white beans, and green chiles in savory broth. Cumin and oregano spices with melted Monterey Jack on top.

Authentic General Tso's chicken with dark meat deep-fried in cornstarch batter, tossed in a sweet-sour-spicy sauce with dried chili peppers. Restaurant-quality Chinese takeout at home.

Capellini with garlic shrimp in a buttery herb sauce of basil, dill, oregano, and lemon. An elegant yet easy pasta dinner that comes together in under an hour.

Caribbean seafood soup simmers shrimp and crab with zucchini, squash, and potatoes in a creamy, lime-brightened broth. An easy one-pot soup with a Caribbean lean and an optional kick of heat.

Lemon sage red snapper bakes mild fillets with butter, scallions, and crumbled sage in chicken broth, basted with pan juices for a delicate herb-and-citrus finish in 12 minutes.

Very quick and easy. This recipe saves time by using quick crescent rolls instead of traditional pastry.

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

Szechuan cashew chicken with velveted chicken breast, wok-toasted cashews, bell pepper, and bamboo shoots in a glossy hoisin-chili sauce. Better than takeout and on the table in 40 minutes.

Pan-seared chicken breast topped with thin prosciutto and melted fontina cheese in a buttery broth sauce. A classic Northern Italian dish from the Aosta Valley, ready in 40 minutes.

Japanese shabu shabu hot pot dinner with paper-thin rib eye, scallops, shrimp, tofu, and fresh vegetables cooked tableside in kombu broth. An interactive meal that turns dinner into an event.

Szechuan noodles tossed in a spicy tahini-chili sauce with tamari, sesame oil, bean sprouts, and fresh spinach. Ready in 15 minutes, vegetarian option.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Hearty Italian minestrone packed with beans, eggplant, zucchini, spinach, cabbage, and pasta, topped with a bright homemade basil pesto. A one-pot vegetable soup that eats like a meal.

Diced leftover turkey in a creamy mushroom sauce with green peppers and pimiento, served over rice or in patty shells. The best way to use up Thanksgiving leftovers in 35 minutes.

I didn't use the parmesan cheese, but still tastes very well!

Filipino-style sauteed egg noodles (pancit) with pork, shrimp, cabbage, and carrots cooked in chicken broth and soy sauce. Served with fresh lemon slices.

Linguine with garlic shrimp in a Marsala wine and chicken broth sauce thickened with a light roux. Italian parsley, three cloves of garlic, and a pound of shrimp make this a weeknight favorite.

Rotelle with Smoked Turkey, Broccoli and Peppers recipe

A French-Caribbean lamb stew from Martinique and Guadeloupe, simmered with Colombo curry powder, ginger, garlic, boniato or potato, and calabaza squash. Make-ahead friendly and even better the next day.

Veal brisket braised with Marsala wine, button mushrooms, dried porcini, and 8 cloves of garlic until fork-tender. A make-ahead main that improves over 3 days in the fridge.

Traditional Chinese New Year noodles with glass noodles, dried mushrooms, lily buds, and fermented bean curd sauce. Long noodles symbolize longevity and good fortune.

Toasted bulgur wheat pilaf with sauteed mushrooms and green onions, simmered in chicken broth with oregano. A nutty, earthy side dish that comes together in just 30 minutes.

Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.

Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

Quick 30-minute sweet and sour chicken with brown rice, tossed with crisp veggies and a tangy apricot-ginger glaze. A healthy weeknight stir-fry the whole family will love!

Simple celery-rice casserole baked in chicken broth with onion and marjoram. An easy, budget-friendly side dish that practically makes itself in the oven.

Not sure about chicken served with chocolate sauce, but my curiosity wanted me to make it, and I did. It actually came out delicious. All the flavours worked so well. Definitely will be making it again soon!

Ribbons of spinach, carrots, and zucchini stack between lasagna noodles with a nutmeg-spiced cottage cheese sauce for a surprisingly rich vegetarian bake.

Easy turkey soup with elbow macaroni, frozen mixed vegetables, and a surprising splash of orange juice concentrate. A fast weeknight soup ready in 35 minutes.

Chicken scallopini uses pounded chicken breasts with a crispy Italian breadcrumb crust and a quick lemon-caper butter pan sauce. Italian restaurant classic ready in under 20 minutes.

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Crispy fried rice sticks tossed with stir-fried snow peas, bean sprouts, dried mushrooms, and a curry-chicken broth sauce. A crunchy, savory Asian noodle dish served with soy sauce.

Creamy fiddlehead fern soup with chicken stock, milk, and lemon zest. A seasonal spring soup that showcases foraged fiddleheads in a simple, brothy bowl ready in 35 minutes.

Classic herb stuffing with cubed bread, butter-sauteed onion and celery, poultry seasoning, and fresh parsley. Makes 10 cups, enough for a 12-pound turkey.

Grilled Mexican chicken breasts basted in a tangy chili-ketchup glaze with brown sugar, Worcestershire, and hot sauce. Scored deep for flavor and topped with cool yogurt.

Bring in the new season with this scrumptious dish that will have you glad it's not winter yet!

Mexican chicken rice soup with shredded chicken, chayote, leeks, and arborio rice in a lime-bright broth finished with epazote. A homestyle pot-of-soup dinner with bones in the broth for flavor.

Pork loin chops browned and braised with mirepoix, white wine, and tomato paste, then sauced with a strained sour cream, Dijon mustard, and caper finish. Bistro-style elegance in an hour.

Hearty Tuscan bean soup with pancetta, sage, and ditalini pasta simmered in chicken broth. This rustic Italian pasta e fagioli feeds a crowd with creamy cannellini beans and sharp Romano cheese.

Stir-fried pork with red pepper, snow peas, and rice noodles in a soy-lemongrass sauce. A quick Asian-inspired wok dinner with fresh orange slices stirred in at the end.

Shrimp Chippewa: plump shrimp and mushrooms sautéed in garlic butter, then simmered in a rich chicken stock thickened with more butter. Served in a soup plate with crusty French bread.

This recipe can be made with the regular and rapid bake cycles.

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.

Customizable noodle bowls with savory pork sauce, fresh vegetables, and egg strips. This interactive Chinese dish lets everyone build their perfect bowl, served hot or cold.