4,194 broth recipes

This hearty Cajun chicken and andouille gumbo starts with a deep chestnut roux, the holy trinity, and smoky sausage simmered into a rich, soul-warming bowl. Serve over rice with a splash of sherry.

One-skillet chicken legs and Italian sausage browned and simmered with toasted rice, mushrooms, green peppers, and tomatoes in red wine. A rustic Italian rice dish that feeds eight.

Creamy carrot-orange soup pureed with fresh orange juice, tomato paste, honey, and rice for body, topped with toasted cashews. A velvety blended soup with bright citrus flavor.

Roast chicken rubbed with cinnamon, cumin, and coriander served with a spiced mushroom, parsnip, carrot, and hazelnut stuffing plus a sherry pan gravy.

Mesquite-grilled chicken breasts marinated in garlic, fresh herbs, and oil, served with a triple-citrus Grand Marnier sauce. A restaurant-quality grilled chicken with serious flavor.

Chinese ginger beef stir-fries thin-sliced flank steak with julienned fresh ginger, garlic, oyster sauce, and silky ribbons of egg. A fast wok dinner with bold ginger punch.

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.

Quick chicken and walnut stir-fry with mushrooms, red bell pepper, and a glossy oyster-soy sauce. Light, fast, and full of crunch.

Punchy black bean soup simmered with bacon, the holy trinity, and chili powder, then blended silky smooth. A smoky, chunky-or-creamy crowd-feeding pot with salsa and cream garnish.

Fall corn chowder with bacon, potatoes, fresh corn, milk, and cream finished with thyme and parsley. Hearty harvest soup ready in 40 minutes.

Spinach fettuccine with bay scallops, broccoli, red pepper, and mushrooms in a light white wine sauce. Quick seafood pasta with sweet scallops, ready in 45 minutes.

Loaded vegetable chicken soup with three tomato styles, carrots, celery, zucchini, onion, and shredded chicken. Hearty Dutch-oven soup that feeds a crowd and freezes beautifully.

A cozy turkey and biscuit bake: leftover turkey in a creamy sauce with peppers, mushrooms and spinach, ringed with homemade garlic biscuits and baked golden. A holiday leftover rescue.

June soup is a chunky split pea and summer vegetable soup brightened with lemony sorrel and built on a lemon-scented homemade chicken stock. Rustic, fresh, and left deliberately unblended so every vegetable keeps its bite.

Stir-fried chicken breast with orange bell pepper and scallions in a savory marsala-soy sauce, served over spaghetti. A quick 45-minute dinner for two.

Creamy blue cheese soup with cheddar, white wine, and a mirepoix base thickened with flour and cornstarch. Rich, velvety, and ready in 30 minutes.