2,194 broth recipes

Homemade vegetable broth mix with celery salt, garlic powder, savory, thyme, marjoram, and turmeric. A pantry staple that replaces store-bought bouillon cubes.

When you don't have 4 hours or more to make chicken broth use inexpensive chicken legs to make this rich broth along with cooked chicken for use in other recipes.

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

Classic Scotch broth, the hearty Scottish soup of lamb neck, pearl barley and split peas simmered with leeks, carrots and celery. Made in a pressure cooker so this slow-cooked staple is ready fast.

This is a delicious, easy, and healthy fish recipe for a week night. Served with brown rice and spinach.

Clear chicken broth with poached breast, leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A light, herb-scented soup that freezes beautifully.

Clam is a word which can be used for all, some, or only a few species of bivalve mollusks; the word is a common name which has no real taxonomic significance in biology. It is however quite widely used as part of the common names of bivalves, and also has significance in fisheries and cuisine.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

Udon noodle soup with chicken, bok choy, carrots, celery, and green onions in a hot chicken broth. A simple, warming Asian-style noodle bowl.

Hebridean Scotch broth is a traditional two-day mutton and pearl barley soup with turnip, cabbage, carrots, and leeks. The barley soaks overnight in the stock for a thick, hearty Scottish stew.

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.

Homemade vegetable broth simmered 3-4 hours with onions, garlic, carrots, celery, leeks, potatoes, and soy sauce. Freeze in containers for a rich, low-fat base for soups and stews.

Homemade light vegetable broth simmered with white wine, leeks, mushrooms, and fresh herbs. Low-fat, freezer-friendly, and packed with clean veggie flavor for soups, stews, and risottos.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

Chicken breasts poached in herbed broth with leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A nourishing, light soup.