3,226 chicken broth recipes

Golden-seared chicken simmered in raspberry vinegar and chicken stock, finished with a velvety cream reduction. A French nouvelle cuisine classic that balances fruity tartness with rich, savory depth.

Cajun chicken etouffee with singed onions, the holy trinity, and a dry roux simmered into a thin, flavorful gravy. Served over rice, this Louisiana classic brings bayou flavor home in about an hour.

Mexican omelet filled with chopped chicken in a blended chili-tomato sauce. A protein-packed breakfast or dinner with smoky spice and a from-scratch filling.

Fast chicken fricassee in a creamy white wine and mushroom sauce thickened with cornstarch and heavy cream. A German-style chicken stew ready in 30 minutes, served over rice.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Provencal-style braised chicken with salt pork, tomatoes, white wine, garlic, thyme, and olives. A rustic French Sunday-supper dish that feeds a crowd from one Dutch oven.

Italian lentils with sausage simmers fresh sausage in broth while earthy lentils cook with sage, soffritto, and tomato paste. A rustic Umbrian-style main or New Year lucky dish.

Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.

Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.

Creamy baked orzo simmered in chicken broth with briny kalamata olives and finished with fresh herbs. A Mediterranean-inspired side dish that's ready in 40 minutes.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Veal scaloppine Modena-style: thin cutlets dredged in flour, pan-seared in butter and olive oil, then finished in a balsamic vinegar and chicken broth pan sauce. The Emilia-Romagna classic ready in 30 minutes.

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.

This is a wonderful fall soup, and only 200 calories per serving.

Tender carrot slices sauté in butter then simmer in sweet Marsala wine until glazed and glossy, creating an elegant Italian-inspired side dish that's ready in under 25 minutes.

Orzo simmers in chicken stock with briny kalamata olives, then bakes until creamy and tender. Fresh herbs stirred in at the end add a burst of color and bright flavor.