140 broth stock recipes

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.

Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.

James Beard's method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.

Diaper dump porridge is a gross-out Halloween dumpling soup made with refrigerator biscuits sculpted into questionable shapes and floated in chicken broth. Three ingredients, maximum kid shock value.

Slow cooker Reuben soup with corned beef, sauerkraut, Swiss cheese, and a tangy creamy broth. The classic deli sandwich turned into a winter crock pot soup, served with rye croutons.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Braised rabbit with prunes in a rich beef and chicken broth, pan-fried in butter until fall-off-the-bone tender. A classic French-inspired one-pot dish served over wild rice.

New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.

Basque lamb stew simmered with carrots, turnips, thyme, and rosemary in a chicken-stock gravy. A make-ahead, freezer-friendly stew with a lamb shoulder base that splits into batches for the week.

Creamy Reuben soup: corned beef, sauerkraut, and Swiss cheese melted into a half-and-half base for everything you love about a Reuben sandwich in a bowl. Serve with rye croutons.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Minestra di riso per Pesach is an Italian-Jewish Passover soup with tiny chicken-matzo meatballs, rice, and a hard-boiled egg yolk in each bowl. Delicate holiday soup with cinnamon-spiced meatballs.

Chicago Italian beef, a garlic-and-herb roasted sirloin sliced paper-thin and dipped in its own seasoned jus, then piled onto French rolls. The real-deal dipped sandwich, made for a crowd.

Cream of shiitake mushroom soup with a dual chicken-beef stock base and crushed toasted sesame seeds for body. A rich, earthy soup garnished with chives.

A Manhattan-style clam chowder made with fresh steamed clams, diced potatoes, tomatoes, and a paprika-spiked vegetable base. Uses homemade clam stock for serious briny depth. Keeps for up to a week.

Seared chicken breasts simmered in a wine-laced sauce with chicken and beef broth, tarragon, fresh tomatoes, and mushrooms. Classic French chasseur made simple for weeknights.