4,194 broth recipes

Canadian cheddar cheese soup made with sharp cheddar, cream, dry mustard, and nutmeg. Smooth, creamy, and rich with an option to add beer for extra depth.

Potato soup with sweet parsnip and earthy mushroom, browned in butter and thickened with a touch of flour. A chunky, herb-flecked bowl with marjoram and chicken stock at the base.

Country bread sausage stuffing with Italian herbs, celery, onion, and chicken broth. A savory, herbed dressing that fills a 12-14 pound Thanksgiving turkey.

Bright, tangy white chicken chili with tomatillos, jalapeno, green chilies, cannellini beans, and fresh cilantro. A lighter take on chili that comes together in just 20 minutes.

Creamy ham and lima bean soup with red potatoes, bell peppers, and chicken broth. A hearty, smoky one-pot soup that comes together in under 40 minutes.

Red-cooked eggs simmered in dark soy sauce, brown sugar, chicken broth, and sesame oil until deeply colored. A Chinese appetizer served with a hoisin and oyster sauce dip.

Chicken and wild rice casserole with broth-cooked rice blend, sauteed mushrooms, Italian dressing, and sour cream. A 40-minute weeknight dump-and-bake for leftover rotisserie or cooked chicken.

Sweet baby peas and chewy sun-dried tomatoes tossed with spaghetti, fresh basil, and a splash of chicken broth. Light, colorful, and on the table in under an hour.

Oven chicken croquettes bake instead of frying, with cooked chicken bound in thick bechamel, rolled in parmesan breadcrumbs, and drizzled with butter for a golden crust. A lighter take on a retro American classic.

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.

Thai jungle curry (kaeng paa) is the fiery, coconut-free curry, a brothy, herbaceous bowl of pork, eggplant, and long beans simmered with curry paste, kaffir lime, and basil. Light, intense, and ready fast.

Hearty sausage kale soup with potatoes and kidney beans simmered in chicken broth. A one-pot comfort soup that feeds a crowd and gets better the next day.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.

Tuscan-style Italian cabbage soup with cannellini beans, pancetta, sage, and ham or sausage. Thickened with cornmeal for body. Rustic peasant cooking at its best.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

Moroccan chicken with olives, lemon slices, and a spice rub of cumin, paprika, turmeric, ginger, and cilantro. Baked uncovered until golden. Serve over couscous or rice.