Recipes with chicken broth

Deep fried whole turkey injected with a buttery Cajun-style marinade of garlic, onion, Worcestershire, taco sauce, and white wine. Crackling skin, juicy meat, bold Southern flavor in every bite.

Five Lilies Chowder is an allium-lover's soup built from five members of the lily family: onions, shallots, garlic, leeks, and chives. A light, elegant chowder with white wine and sherry in a clear chicken broth base.

Creamy onion soup with Emmentaler cheese, kirsch, and horseradish in a smooth roux-based broth. Not the classic browned French style. Translucent onions, white wine, and a fondue-like finish.

Ginger shrimp stir-fry with zucchini, red peppers, and jalapeño in a bright sauce of white wine, lime, mirin, and chicken stock. A 20-minute Asian-fusion skillet dinner finished with cilantro and scallions.

Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.

Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.

Classic Chinese egg drop soup (don tong) with chicken broth, beaten egg ribbons, and cornstarch for a silky body. A simple, warming soup ready in minutes with just a handful of ingredients.

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

Sweet pea soup with pear, potato, and watercress, finished with a lemon-pepper sour cream drizzle. Serve hot, chilled, or at room temperature for an elegant starter.

Shrimp scampi broiled in a bright white wine, lemon, and herb sauce with shallots, basil, and oregano. A light, fast seafood dinner that is ready in about 20 minutes.

Peanut noodle stir-fry with a lime, soy sauce, and peanut butter sauce over linguine with julienned carrots, cucumber, and scallions. Ready in 30 minutes.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

British-Indian balti curry made from leftover roast chicken, garlic, onion, and balti masala paste. Stir-fried in a karahi and finished with fresh coriander in 15 minutes.

This recipe was exactly what I was looking for when I was searching to try and duplicate what I tasted on a popular cruise line.

Linguine tossed with artichoke hearts, capers, Parmesan, and prosciutto in a buttery lemon-garlic sauce. A 35-minute Italian pasta that feels special.

Chicken with thin noodles in a Asian inspired peanut sauce.