Recipes with chicken broth
2,839 recipes
My Evil Twin Habanero Salsa
Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray
Grilled Tuna with Yellow Pepper Sauce
Grilled tuna steaks with a pureed yellow pepper sauce, served alongside grilled zucchini, red onion, and potatoes splashed with balsamic vinegar. A colorful, restaurant-quality seafood dinner.
Broccoli Bisque
Silky broccoli bisque with a twist of curry powder and lime juice, garnished with sour cream and chives. Serve it hot in winter or chilled on warm summer evenings.
Bok Choy with White Pork
Quick Chinese wok stir-fry with thin-sliced pork and crisp bok choy in a ginger-garlic sauce with dry sherry. From cutting board to table in just 15 minutes. Serves 4.
Spinach & Buttermilk Soup
Silky pureed spinach soup brightened with lemon zest and tangy buttermilk. Light, vibrant, and on the table in 35 minutes with just 7 ingredients.
Cream of Fiddlehead Soup
Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.
Citrus Tomato Chicken
Overnight-marinated chicken broiled and braised in a spiced tomato sauce with apple juice, orange juice, and a 13-spice seasoning blend. Deeply layered Cajun-inspired flavors over rice.
Scrambled Eggs & Bulgur
Nutty bulgur wheat cooked in chicken broth paired with soft scrambled eggs, sauteed onions, red bell pepper, and a finish of grated Parmesan. A hearty, high-fiber breakfast in 25 minutes.
Classic Chicken Pot Pie with Pastry Crust
Golden, flaky pastry tops a bubbling creamy filling loaded with tender chicken, carrots, celery, and onions. This is the chicken pot pie your grandmother made, and it's just as good as you remember.
Lemon Rice with Turkey
Lemon rice with turkey breast strips, scallions, capers, lemon zest, and fresh parsley tossed in a one-skillet meal. Bright, fresh, and on the table in 25 minutes using pre-cooked brown rice.
Cream of Cauliflower Soup
Puréed cauliflower soup with caramelized onions, chicken broth, and milk, finished with white pepper and fresh nutmeg. Light, warming, and naturally creamy without heavy cream.
Pheasant with Cinnamon & Basil
Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.
Souper Celery Soup
Smooth pureed celery soup with potatoes, onion, and herbs, finished with milk and topped with fresh grated carrot and celery for crunch. A light, nourishing bowl ready in about an hour.
Pecan Soup
This is a wonderful fall soup, and only 200 calories per serving.
Stir-Fried Onion-Pepper Asparagus
Crisp asparagus stir-fried with mushrooms, green onions, bell pepper, and water chestnuts in a light soy-broth sauce. A crunchy, vibrant vegetable side dish ready in 30 minutes.
Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray
Grilled tuna steaks with a pureed yellow pepper sauce, served alongside grilled zucchini, red onion, and potatoes splashed with balsamic vinegar. A colorful, restaurant-quality seafood dinner.
Silky broccoli bisque with a twist of curry powder and lime juice, garnished with sour cream and chives. Serve it hot in winter or chilled on warm summer evenings.
Quick Chinese wok stir-fry with thin-sliced pork and crisp bok choy in a ginger-garlic sauce with dry sherry. From cutting board to table in just 15 minutes. Serves 4.
Silky pureed spinach soup brightened with lemon zest and tangy buttermilk. Light, vibrant, and on the table in 35 minutes with just 7 ingredients.
Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.
Overnight-marinated chicken broiled and braised in a spiced tomato sauce with apple juice, orange juice, and a 13-spice seasoning blend. Deeply layered Cajun-inspired flavors over rice.
Nutty bulgur wheat cooked in chicken broth paired with soft scrambled eggs, sauteed onions, red bell pepper, and a finish of grated Parmesan. A hearty, high-fiber breakfast in 25 minutes.
Golden, flaky pastry tops a bubbling creamy filling loaded with tender chicken, carrots, celery, and onions. This is the chicken pot pie your grandmother made, and it's just as good as you remember.
Lemon rice with turkey breast strips, scallions, capers, lemon zest, and fresh parsley tossed in a one-skillet meal. Bright, fresh, and on the table in 25 minutes using pre-cooked brown rice.
Puréed cauliflower soup with caramelized onions, chicken broth, and milk, finished with white pepper and fresh nutmeg. Light, warming, and naturally creamy without heavy cream.
Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.
Smooth pureed celery soup with potatoes, onion, and herbs, finished with milk and topped with fresh grated carrot and celery for crunch. A light, nourishing bowl ready in about an hour.
This is a wonderful fall soup, and only 200 calories per serving.
Crisp asparagus stir-fried with mushrooms, green onions, bell pepper, and water chestnuts in a light soy-broth sauce. A crunchy, vibrant vegetable side dish ready in 30 minutes.
