Type what you have

Ingredients

• ✓ chicken stock
• butter
• all-purpose flour
• white wine
• mustard
• cayenne pepper
• heavy cream
• fontina cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Whisk in wine, mustard, and cayenne.
2. 2 Mix heavy whipping cream into the flour-butter mixture; cook and stir until thickened, about 5 minutes. Add fontina cheese; stir until melted, about 1 minute. Transfer to a fondue pot.

By PRINCESSCOOK1

Ingredients

• ✓ chicken stock
• onion
• butter
• chicken
• garlic salt
• poultry seasoning
• black pepper
• cream cheese
• all-purpose flour
• salt
• paprika
• butter
• water

Instructions

1. 1 In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
4. 4 On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
5. 5 Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
6. 6 Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

By Amanda Andrews

Ingredients

• ✓ chicken stock
• egg
• chicken liver
• vegetable oil
• onion
• carrot
• onion
• salt
• pepper

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
3. 3 Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
4. 4 Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.

By shaindy

Ingredients

• ✓ chicken stock
• chicken
• napa cabbage
• carrot
• green onion
• green bean
• green bell pepper
• zucchini
• egg
• all-purpose flour
• soy sauce
• vegetable oil
• sesame oil

Instructions

1. 1 In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper, and zucchini. In a separate bowl, beat together eggs, flour, chicken stock, and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
2. 2 Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until the bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

By Sherbg

Ingredients

• ✓ chicken stock
• iceberg lettuce
• green onion
• basil
• cilantro
• vegetable oil
• mustard
• red pepper flakes
• brown sugar
• sesame oil
• soy sauce
• ketchup
• garlic
• rice wine vinegar
• brown sugar
• ginger
• soy sauce
• green onion
• onion
• shiitake mushroom
• water chestnut
• chicken thigh

Instructions

1. 1 Combine chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover bowl with plastic wrap, and refrigerate until ready to use.
2. 2 Whisk chicken stock, vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, pepper flakes, and dry mustard together in a bowl until glaze well-mixed.
3. 3 Heat vegetable oil in a heavy nonstick skillet over high heat. Add chicken mixture; cook and stir until chicken no longer looks raw, about 2 minutes. Add 1/2 the glaze mixture; cook and stir until chicken begins to caramelize and brown, 10 to 15 minutes.
4. 4 Reduce heat to medium-low. Pour remaining glaze into chicken mixture; cook until heated through and slightly reduced, about 3 minutes. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl; serve with lettuce leaves as wrappers.

By John Mitzewich

Ingredients

• ✓ chicken stock
• bacon
• onion
• collard green
• cayenne pepper
• red wine vinegar

Instructions

1. 1 Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
2. 2 Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
3. 3 Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

By Javagoddess

Ingredients

• ✓ chicken stock
• olive oil
• onion
• butternut squash
• great northern bean
• lima bean
• corn
• basil
• banana pepper

Instructions

1. 1 Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
2. 2 Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

By Stefanie N

Ingredients

• ✓ chicken stock
• vegetable oil
• onion
• garlic
• pork tenderloin
• black bean
• water
• chorizo sausage
• bay leaf
• salt
• pepper

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add onion and garlic; cook until onion softens and turns translucent, 3 to 5 minutes. Transfer onion to a saucepan. Pour remaining 1 tablespoon vegetable oil into the skillet; place over medium-high heat. Add cubed pork; cook until well browned.
2. 2 Meanwhile, add ¾ black beans and water to a blender; pulse until finely chopped, but not quite smooth. Transfer bean purée to the saucepan; stir in remaining whole black beans, pork cubes, chorizo, chicken stock, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season with salt and black pepper before serving.

By MICHELLE0011

Ingredients

• ✓ chicken stock
• chicken breast
• sazon seasoning
• chili powder
• black pepper
• olive oil
• sofrito
• tomato paste
• cumin
• cauliflower
• green pea
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat chicken breasts dry with a paper towel. Combine sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with sazon spice mix, making sure to get some seasoning under the skin as well as on the outside.
3. 3 Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and place chicken breasts skin-side down in the skillet. Brown chicken, about 4 minutes. When skin is brown, move chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in riced cauliflower and nestle chicken down into the mixture. Cover.
4. 4 Bake in the preheated oven for 25 minutes. Stir in peas and salt, and bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.

By Bibi

Ingredients

• ✓ chicken stock
• olive oil
• red onion
• salt
• butternut squash
• garlic
• black pepper
• corn
• pea
• white rice
• shrimp
• feta cheese
• milk

Instructions

1. 1 Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
2. 2 Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
3. 3 Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.

By Elise Roedenbeck

Ingredients

• ✓ chicken stock
• olive oil
• green pepper
• yellow onion
• garlic
• tomato
• red wine vinegar
• cumin
• salt
• thyme
• red pepper flakes
• bay leaf
• black bean
• long-grain white rice

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes more.
2. 2 Add black beans, rice, and stock. Bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during cooking.

By jean

Ingredients

• ✓ chicken stock
• pimento pepper
• raisin
• black olive
• green pea
• bay leaf
• black pepper
• oregano
• salt
• rice
• tomato
• garlic
• garlic
• green bell pepper
• onion
• chicken
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
3. 3 Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
4. 4 Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

By RPOVARCHUK

Ingredients

• ✓ chicken stock
• red pepper flakes
• black pepper
• salt
• sugar
• cumin
• red wine vinegar
• paprika
• bay leaf
• picante sauce
• chorizo sausage
• black bean
• garlic
• bell pepper
• onion
• celery
• carrot
• olive oil
• rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat oil in a large pot over medium-high heat. Add carrots, celery, onion, bell pepper, and garlic; cook until tender, about 5 minutes.
3. 3 Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and pepper flakes; bring to a boil. Reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
4. 4 Uncover the pan; continue cooking until mixture reaches desired consistency, about 20 minutes more. Discard bay leaves, taste, adjust seasoning.

By Fancy Nancy

Ingredients

• ✓ chicken stock
• cornstarch
• poultry seasoning

Instructions

1. 1 Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!

By Barbara

Ingredients

• ✓ chicken stock
• milk
• cornstarch

Instructions

1. 1 Gather the ingredients.
2. 2 Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved.
3. 3 Cook over medium heat, stirring constantly, until bubbling, about 5 minutes.
4. 4 Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

By LADYSLEW

Ingredients

• ✓ chicken stock
• napa cabbage
• ginger root

Instructions

1. 1 Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

By Chamomile

Ingredients

• ✓ chicken stock
• salmon
• dill

Instructions

1. 1 Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

By RMNOHE

Ingredients

• ✓ chicken stock
• arborio rice
• parmesan cheese

Instructions

1. 1 Place the rice and heated chicken stock into the rice cooker.
2. 2 Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
3. 3 Sprinkle Parmesan cheese over the rice and stir.

By turtle311

Ingredients

• ✓ chicken stock
• rice
• herbes de provence
• sea salt
• pepper

Instructions

1. 1 Bring chicken stock, rice, herbes de Provence, salt, and black pepper to a boil in a medium saucepan; stir together. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By Jennifer Green

Ingredients

• ✓ chicken stock
• garlic
• butter
• all-purpose flour
• white wine
• swiss cheese

Instructions

1. 1 Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
2. 2 In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
3. 3 Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

By Karena

Ingredients

• ✓ chicken stock
• yukon gold potato
• butter
• garlic
• cream cheese

Instructions

1. 1 Layer potatoes onto a steamer basket set inside a multi-functional electric pressure cooker (such as Instant Pot). Add chicken stock and secure the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Carefully remove sliced potatoes from the steamer basket; drain and reserve remaining stock.
4. 4 Place butter and garlic in the empty pressure cooker; select Saute function. Cook and stir for 90 seconds. Return potatoes to the pot and mash with cream cheese.

By Liam Walshe

Ingredients

• ✓ chicken stock
• chicken breast
• all-purpose flour
• salt
• egg
• water
• black pepper
• salt

Instructions

1. 1 Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
2. 2 Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
3. 3 Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
4. 4 Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.

By Kelly Nagy Cramer

Ingredients

• ✓ chicken stock
• carrot
• garlic
• dill weed
• butter
• salt

Instructions

1. 1 In a medium-sized stockpot, over high heat, combine chicken stock, carrots, garlic, dill weed, salt, and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
2. 2 Puree soup in a blender; return to the stockpot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

By Joan Carney

Ingredients

• ✓ chicken stock
• vegetable oil
• chicken thigh
• celery
• barbecue sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate.
2. 2 Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce.
6. 6 Broil for 5 minutes or until crisp.

By Soup Loving Nicole

Ingredients

• ✓ chicken stock
• short-grain white rice
• coconut milk
• white sugar
• sea salt

Instructions

1. 1 Rinse rice under cold tap water until water runs clear. Soak rice in a bowl of water for 1 hour.
2. 2 Combine coconut milk, chicken stock, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®).
3. 3 Drain rice and stir into the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock lid and open carefully; fluff rice with a fork.

By michele pruett

Ingredients

• ✓ chicken stock
• ancho chile
• new mexico chile
• onion
• garlic

Instructions

1. 1 Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
2. 2 Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.

By pasquale

Ingredients

• ✓ chicken stock
• pan drippings
• dijon mustard
• butter

Instructions

1. 1 Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into the skillet.
2. 2 Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a creamy consistency, 2 to 5 minutes.
3. 3 Remove the skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

By John Mitzewich

Ingredients

• ✓ chicken stock
• butternut squash
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash on a baking sheet, flesh-side up.
2. 2 Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
3. 3 Scoop flesh into a food processor; pulse until smooth. Add stock, 1/4 cup at a time, while continuing to pulse, until smooth or desired consistency. Season puree with salt and pepper.

By ChristinaB

Ingredients

• ✓ chicken stock
• long-grain white rice
• tomato sauce
• olive oil
• salt
• sazon seasoning
• garlic powder
• chicken bouillon

Instructions

1. 1 Place chicken stock, rice, tomato sauce, olive oil, salt, sazon seasoning, garlic powder, and chicken bouillon in the rice cooker; stir to combine. Cover and cook according to manufacturers' instructions for one cycle until rice is tender and fluffy, 20 to 25 minutes.

By jamillet

Ingredients

• ✓ chicken stock
• olive oil
• baby bok choy
• soy sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy; cook, flipping once, until just golden, about 2 minutes.
2. 2 Add stock and soy sauce to the skillet. Cover the skillet, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter; reserve liquid in the skillet.
3. 3 Cook liquid over medium-high heat until reduced by half, 1 to 2 minutes; pour over bok choy to serve.

By Di