434 chicken stock recipes

One-pan baked chicken breasts with red potatoes, onions, garlic, and oregano simmered in chicken stock with sweet peas. No-nonsense comfort food, Joe Dogs style.

Tagliatelle tossed with crispy hot Italian sausage, wilted kale, chicken stock, and sharp pecorino cheese. A rustic Italian pasta that comes together in 40 minutes flat.

Sopa de chiles poblanos is a creamy green chile soup made with pureed poblano peppers, chicken stock, and light cream thickened with a butter-flour roux. Rich, smoky, and velvety.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.

Silky chicken mousse folded with chopped hazelnuts, shaped into elegant quenelles, and poached in chicken stock. A classic French technique with just 8 ingredients and stunning results.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Honey-glazed carrots and parsnips simmered in butter and chicken stock, then oven-roasted with a honey-lemon-curry glaze. Make-ahead friendly holiday side dish.

Sauteed shrimp with a curried banana sauce made from pureed bananas, apple, curry powder, cardamom, and ginger simmered in chicken stock. An elegant fusion dish.

Yukon Gold potatoes melt into sharp cheddar for a silky, creamy soup topped with nutmeg that rivals any restaurant version but costs a fraction of the price.

Roasted corn soup with oven-roasted cobs, garlic, potato, red capsicum, and cream. Smoky, sweet, and velvety with whole kernels stirred through for texture.

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.

Albondigas-style Mexican meatball soup with rice-studded beef meatballs, fresh mint, cumin, and a tomato broth packed with carrots and zucchini. Topped with salsa and a swirl of sour cream.

Cream of leek soup builds a butter-flour roux with chicken stock and half and half, then folds in tender steamed leeks. Optional ham and potato additions turn it into a hearty meal.

Italian-style bread stuffing layered with bacon, prosciutto, giblets, and parmesan, bound with egg and soaked in stock. A rich, savory holiday dressing for turkey or chicken.

Veal scallops pounded thin and sauteed in olive oil, topped with wilted spinach, capers, and lemon in a reduced chicken stock sauce. Six ingredients, 30 minutes, light and elegant.