Recipes with chicken stock

Veal stew braised in sour cream and white wine with mushrooms, onions, and Worcestershire sauce. A rich, old-world Dutch oven stew served over curried rice.

Espresso-braised onions caramelize sliced onions in butter and sugar, then reduce with brewed espresso and chicken stock for a deep, bittersweet onion side dish or steak topping.

Cold pasta salad with smoked turkey, corn, red onion, and a tangy barbecue-tomato dressing. Tossed with rotini and topped with sliced green olives. Great for picnics and potlucks.

Crispy skillet chicken hash with russet potatoes, green chilies, cumin, and fresh cilantro, cooked in schmaltz until golden brown on both sides. A Southwestern spin on a diner classic.

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

June soup is a chunky split pea and summer vegetable soup brightened with lemony sorrel and built on a lemon-scented homemade chicken stock. Rustic, fresh, and left deliberately unblended so every vegetable keeps its bite.

Wok-seared chicken with sweet potatoes, red potatoes, winter squash, and bell peppers tossed with angel hair pasta in a spicy orange-hot sauce glaze. A colorful, high-protein dinner ready in 35 minutes.

Chinese stir-fried pork with straw mushrooms, snow peas, and bamboo shoots in a savory soy-cornstarch sauce. A quick wok dinner with tender, velveted pork slices.

Zuppa di Accia is a rustic Italian celery soup ladled over toasted bread with hard-boiled eggs, dried sausage, and sharp cheeses. A Tuscan bowl that warms the soul.

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.

This is a thai flavor paste, very easy to make, and high fibire, low fat, a healthy and savory recipe.

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.

Chinuku Jushi is a traditional Okinawan mixed rice dish cooked with pork, araimo (Japanese taro), daikon, dried mushrooms, and konbu seaweed in a soy-seasoned chicken broth.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Diaper dump porridge is a gross-out Halloween dumpling soup made with refrigerator biscuits sculpted into questionable shapes and floated in chicken broth. Three ingredients, maximum kid shock value.

Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.

A delicious Chinese stir-fry is perfect for a busy work-day dinner.

A fun, interactive Chinese-style hot pot where guests cook shrimp, chicken, beef, and fresh vegetables in simmering broth right at the table. Dinner and entertainment in one pot.

Pan-seared lamb rib chops rubbed with curry powder, cooked to a golden crust, then drizzled with a quick white wine and tomato pan sauce finished with butter. Elegant enough for date night, ready in 40 minutes.

Handmade pumpkin ravioli filled with ricotta and pumpkin, served in a creamy pumpkin seed sauce with green chiles. A from-scratch fall pasta project.

Chilled creamy avocado soup pureed with chicken broth, heavy cream, cognac, and sherry. A no-cook dinner-party starter served in frozen avocado shells.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

In a hurry? Try this quick and tasty vegetable soup that will satisfy your hunger!

Harvest chicken soup made from scratch with a rich homemade broth, tomatoes, carrots, zucchini, peas, and sliced avocado garnish. A vegetable-loaded fall chicken soup.

Light Swiss enchiladas with ground chicken, green chilies, and tomato puree in corn tortillas topped with a skim milk sauce and melted Swiss cheese.

Cozy white bean chicken chili spiced with ground red chile, basil, and a warm hint of cloves. Simmers for an hour and serves 6 with tortilla chips on the side.

Mexican green mole built on tart tomatillos and toasted pumpkin seeds, with jalapeno, garlic, cumin, and cinnamon. A silky, herb-green sauce that cloaks chicken, pork, or enchiladas in tangy, nutty depth.

Basic gumbo loaded with chicken, andouille sausage, and shrimp in a deep brown roux-thickened broth, simmered with the trinity, tomatoes, and Cajun seasoning. A hearty Louisiana-style one-pot for a hungry crowd.

Roast up that chicken with this tasty recipe that uses chicken broth, garlic cloves and a bit of paprika.

Colorful vegetable soup with fennel, carrots, zucchini, red pepper, and mushrooms in herb-infused chicken broth. Freezes beautifully and feeds a crowd with a Parmesan finish.

Butter-seared shrimp with fennel and lemon, topped with a tangy pineapple-ginger sweet and sour sauce. A 30-minute seafood dinner that bridges Italian scampi and Asian flair.

Black and white bean vegetable chili simmers black beans, great northern beans, corn, potato, and green chiles in a quick cumin broth. A 45-minute meatless chili finished with cilantro and lime.

Baked until bubbly, broccoli and cauliflower casserole makes a nearly complete meal or side for your main protein. Instead of using a can of soup which ends up being too salty you make your own using mushrooms and milk.