923 broth recipes

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

This succulent dish is easy to make and tastes wonderful with rice, toast or buttered noodles.

Let your kitchen smell wonderful with this scrumptious dish made of succotash, chicken and a variety of spices.

Minted couscous with currants, toasted pine nuts, green onions, and fresh dill. A fragrant Mediterranean side dish that comes together in just 5 minutes of active cooking.

Creamy cheese vegetable soup with Velveeta, diced tomatoes, carrots, celery, and milk thickened with a flour slurry. A rich, velvety comfort soup that melts into pure smoothness with every spoonful.

Lemon soup with garbanzo beans, turmeric, cumin, and a silky egg-lemon base topped with fresh mint. A Middle Eastern-inspired comfort soup ready in 45 minutes.

Quick Bavarian sausage skillet with chicken apple sausage, sauerkraut, Granny Smith apples, caraway seeds, and sherry served over egg noodles. A cozy German-inspired dinner in under 30 minutes.

Individual chicken pot pies with rosemary-infused cream sauce, sugar snap peas, carrots, and pearl onions under a puffed golden pastry lid. Dinner party-worthy comfort food.

Easy chicken broccoli casserole with Rice-a-Roni, creamy chicken soup, and melted cheddar. A hint of curry powder gives this cozy weeknight bake a warm, unexpected twist.

Shrimp and vegetable risotto with dried porcini mushrooms, broccoli, tomatoes, and white wine. Arborio rice cooked the classic way with ladled broth for a creamy, one-pot Italian dinner.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Chicken pieces steamed with zucchini, carrots, potatoes, and fresh tarragon, served in soup bowls with a reduced white wine and shallot sauce. A light, elegant French-style one-pot dinner.

Mexican chicken and barley chili with pearl barley, corn, green chiles, tomatoes, and cumin in a hearty, stew-like broth. A filling twist on traditional chili that uses barley instead of beans.

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.

Thai-style shrimp and asparagus stir-fry with garlic, straw mushrooms, fish sauce, and oyster sauce. Wok-fast: shrimp turn bright orange and the sauce sets in under a minute.

Quick chicken mole sauce with peanut butter, unsweetened chocolate, raisins, chili powder, and cinnamon blended smooth. Brush over roasted chicken or duck for bold Mexican flavor.