2,195 broth recipes

Korean chicken soup with ginger, garlic, and gochujang in a sesame-rich broth, finished with toasted sesame seeds and scallions. A warming weeknight bowl with rice cooked right in.

Sopa de ajo, a classic Spanish garlic soup with sauteed garlic, whole wheat breadcrumbs, chicken broth, paprika, and cayenne. Warming, simple, and ready in under an hour.

One-skillet chicken and spinach saute with milk, broth, and a whisper of nutmeg. High-protein, low-fat, and on the table in 40 minutes. Clean eating that actually satisfies.

Steamed mussels in a smoky chipotle-garlic broth with orange juice, topped with a homemade orange mayonnaise and fresh cilantro. An elegant seafood dish ready in 35 minutes.

Simple salmon chowder with russet potatoes, celery, and onion in a creamy evaporated milk broth thickened with cornstarch. Hearty, comforting, and just 7 ingredients.

Creamy Bolivian peanut soup with ground roasted peanuts or peanut butter mashed with potatoes into a thick, satisfying broth. Vegetarian, ready in 30 minutes.

Slow-cooker smoked ham simmered in port wine and broth with plump golden raisins. An easy hands-off holiday main with rich, fruity depth.

Hearty Portuguese soup with smoked chorizo, potatoes, kidney beans, cabbage, and tomatoes simmered in chicken broth. One-pot peasant cooking, big-flavor weekend stew.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Potato soup with green chilies, tomatoes, zucchini, and Monterey Jack cheese stirred in at the end. A chunky, Southwestern-style soup in chicken broth.

Liver dumplings (leberknödel) blend scraped beef liver with lard, breadcrumbs, egg, and parsley, then poach in clear broth. Single-serving Austrian-German soup garnish.

Hot guacamole soup blending ripe avocado, romaine, cilantro, garlic, and chili in chicken broth. A creamy, spicy Mexican-style soup ready in 30 minutes.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.

Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.

Country hearth stew with sauteed beef, egg noodles, and mixed vegetables in a thyme and sage broth, finished with a crunchy cracker crumb topping.