Type what you have

Ingredients

• ✓ chicken broth
• butter
• celery
• onion
• herb seasoned stuffing

Instructions

1. 1 Heat the oven to 350 degrees F (175 degrees C).
2. 2 Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.
3. 3 Add Swanson® Chicken Broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.
4. 4 Bake for 30 minutes or until the stuffing mixture is hot.

Ingredients

• ✓ chicken broth
• olive oil
• red bell pepper
• shallot
• white wine
• sour cream

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
2. 2 When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

By Skapino

Ingredients

• ✓ chicken broth
• polenta
• parmesan cheese
• black pepper
• paprika

Instructions

1. 1 Combine polenta and chicken broth in a saucepan over medium heat. Cook, stirring continuously, until polenta has broken down completely in broth, about 5 minutes.
2. 2 Remove from the heat. Stir in Parmesan cheese, pepper, and paprika.

By Keith Haney

Ingredients

• ✓ chicken broth
• oil
• onion
• white rice
• picante sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large, heavy skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Add rice; cook and stir until rice begins to turn golden brown.
4. 4 Stir in chicken broth and picante sauce.
5. 5 Reduce heat, cover, and simmer until liquid has been absorbed, about 15 to 20 minutes.

By Angela Sims

Ingredients

• ✓ chicken broth
• sherry
• soy sauce
• cider vinegar
• cornstarch
• sugar
• mustard
• salt
• vegetable oil
• asparagus

Instructions

1. 1 In a bowl, mix the broth, sherry, soy sauce, cider vinegar, cornstarch, sugar, dry mustard, and salt.
2. 2 Heat the oil in a skillet over medium heat. Mix the asparagus into the skillet, coating with the oil. Cook and stir 5 minutes, until tender but firm. Pour the broth mixture over the asparagus, and continue cooking 5 minutes, until thickened and heated through.

By LEXJAM

Ingredients

• ✓ chicken broth
• olive oil
• long-grain white rice
• onion
• garlic salt

Instructions

1. 1 Heat oil in a nonstick saucepan over medium-high heat until almost smoking. Add rice; cook and stir quickly to toast, 2 to 3 minutes. Add onions and sauté for 1 minute.
2. 2 Stir in broth and garlic salt; bring to a boil. Reduce the heat to low, cover, and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from the heat and allow to rest for 5 minutes. Uncover and fluff with a fork.

By Mark S

Ingredients

• ✓ chicken broth
• ginger root
• garlic
• zucchini
• chicken
• cellophane noodle
• spinach

Instructions

1. 1 Bring chicken broth, ginger, and garlic to a boil in a large saucepan. Reduce the heat to medium and cook for 10 minutes. Add zucchini and cook until tender, about 10 minutes more.
2. 2 Stir in cooked chicken and cellophane noodles. Cook until chicken is hot and noodles are soft and transparent, about 3 minutes. Add spinach and stir until wilted.

By miskyn

Ingredients

• ✓ chicken broth
• spinach
• cheese tortellini
• basil
• garlic powder
• salt
• pepper

Instructions

1. 1 Combine chicken broth and spinach in a large pot over high heat; bring to a boil.
2. 2 Reduce heat to medium-low and stir in tortellini; cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 to 5 minutes. Season with basil, garlic powder, salt, and pepper.

By Nicole

Ingredients

• ✓ chicken broth
• yukon gold potato
• half and half
• butter
• salt
• black pepper

Instructions

1. 1 Place potatoes and Swanson® Chicken Broth in a 3-quart saucepan. Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
2. 2 Drain the potatoes, reserving the broth.
3. 3 Mash the potatoes with the cream, butter and about 1/2 cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth- see ingredient note). Season with salt and freshly ground black pepper.

Ingredients

• ✓ chicken broth
• quinoa
• basil pesto
• tomato
• salt
• pepper

Instructions

1. 1 Bring quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until liquid is completely absorbed, about 15 minutes.
2. 2 Remove the saucepan from heat; stir pesto into quinoa. Fold tomato into mixture. Season with salt and pepper.

By Sarah

Ingredients

• ✓ chicken broth
• carrot
• cranberry
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Place carrots and cranberries into a microwave-safe dish. Combine chicken broth, butter, and brown sugar in a bowl; drizzle over carrot mixture and stir to coat.
2. 2 Microwave at high power for 4 minutes; continue microwaving until carrots are tender, about 8 minutes more.
3. 3 Cool at room temperature for 5 minutes; sprinkle with cinnamon.

By myvallie

Ingredients

• ✓ chicken broth
• olive oil
• basmati rice
• garlic
• lime juice
• salt
• cilantro
• corn
• green onion
• lime

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir rice and garlic in hot oil until fragrant, about 2 minutes. Stir chicken broth, lime juice, and salt into rice; bring to a boil, reduce heat to medium-low, cover the saucepan with a lid, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
2. 2 Stir cilantro, corn, green onions, and lime zest into rice until well-mixed.

By Leanne Kramer Chesshir

Ingredients

• ✓ chicken broth
• vegetable oil
• onion
• green bell pepper
• yellow bell pepper
• black bean
• kidney bean
• pinto bean
• tomato
• green chile pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and bell peppers; cook and stir until softened, about 5 minutes.
2. 2 Stir in chicken broth, black beans, kidney beans, pinto beans, and diced tomatoes. Cook until heated through, 10 to 15 minutes.

By Debbie F.

Ingredients

• ✓ chicken broth
• bacon
• brussels sprout
• olive oil
• garlic
• shallot
• thyme
• black pepper
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Pre-heat oven to 400 degrees F. Lightly oil a rimmed baking sheet.
2. 2 Place bacon in a skillet. Cook over medium heat until crisp. Drain on paper towels; crumble.
3. 3 Toss Brussels sprouts with olive oil, garlic, shallots, thyme, pepper, red pepper flakes, and crumbled bacon in a bowl. Transfer to prepared baking sheet.
4. 4 Slowly pour Swanson® Unsalted Chicken Broth over the Brussels sprouts.
5. 5 Roast in preheated oven for 10 minutes. Gently stir sprouts. Continue roasting until sprouts are crisp tender, about 10 minutes more.
6. 6 Top with grated Parmesan cheese.

By tcsangel

Ingredients

• ✓ chicken broth
• cream-style corn
• chicken
• white pepper
• salt
• cornstarch
• water
• sesame oil
• egg white

Instructions

1. 1 In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
2. 2 In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
3. 3 Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
4. 4 Add chopped scallion to garnish, and serve hot.

By Sana S

Ingredients

• ✓ chicken broth
• olive oil
• onion
• milk
• grits
• salt
• black pepper
• cumin
• chipotle pepper
• adobo sauce
• green chili
• cheddar cheese

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
3. 3 Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.

By Robin B

Ingredients

• ✓ chicken broth
• collard green
• ham hock
• water
• white vinegar
• salt
• pepper

Instructions

1. 1 Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.

By SOUTHERNGIRL3

Ingredients

• ✓ chicken broth
• canola oil
• basmati rice
• ginger
• lemon
• salt
• black pepper

Instructions

1. 1 Heat oil in a pot over medium heat; add rice, ginger, and lemon zest and cook about 1 minute. Add lemon juice and chicken broth; bring to a boil. Cover the pot; simmer until liquid absorbed and rice tender, 18 to 20 minutes. Season with salt and pepper.

By Ainsley_

Ingredients

• ✓ chicken broth
• lemon zest
• lemon juice
• butter
• salt
• couscous
• pimento pepper
• pine nut
• parsley

Instructions

1. 1 Combine chicken broth, lemon zest, lemon juice, butter, and salt together in a saucepan; bring to a boil. Stir in couscous until completely coated. Cover the saucepan, remove from the heat, and soak couscous until hot liquid is mostly absorbed, about 5 minutes.
2. 2 Fluff couscous with a fork. Stir in pimentos, pine nuts, and parsley.

By redveeder

Ingredients

• ✓ chicken broth
• olive oil
• red bell pepper
• cauliflower
• green bean
• yellow squash
• garlic

Instructions

1. 1 Heat the oil in a 12-inch skillet over high heat. Add the red pepper, cauliflower, green beans, and squash and cook for 4 minutes or until lightly browned, stirring occasionally.
2. 2 Add the garlic to the skillet and cook and stir for 1 minute. Add Swanson Chicken Broth and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Reduce the heat to medium-high. Cook for 3 minutes or until the vegetables are tender, stirring occasionally. Season to taste.

Ingredients

• ✓ chicken broth
• olive oil
• garlic
• cannellini bean
• salt
• cherry tomato
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.
2. 2 Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.

By bfr610

Ingredients

• ✓ chicken broth
• olive oil
• spaghetti
• garlic
• red pepper flakes
• salt
• parmigiano-reggiano cheese
• parsley

Instructions

1. 1 Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
2. 2 Stir garlic into spaghetti pieces and cook for 30 seconds.
3. 3 Pour in 1/2 cup broth and increase heat to medium-high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
4. 4 Reduce heat to low. Season spaghetti with red pepper flakes and salt to taste. Remove from heat.
5. 5 Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.

By John Mitzewich

Ingredients

• ✓ chicken broth
• cabbage
• onion
• butter
• bacon
• seasoned salt
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir cabbage, chicken broth, onion, butter, bacon, seasoned salt, salt, and black pepper together in a 9x13-inch baking dish. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven until cabbage is tender, 1 ½ to 2 hours.

By Erin L Hale

Ingredients

• ✓ chicken broth
• bacon
• olive oil
• escarole
• garlic
• cannellini bean
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, 7 to 8 minutes. Drain on paper towels; crumble when cool. Reserve drippings in the skillet.
2. 2 Heat olive oil in drippings, 1 minute. Add escarole; cook and stir, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Add beans and chicken broth; season with red pepper flakes. Simmer for 5 to 7 minutes. Serve in bowls; top with crumbled bacon and Parmesan cheese.

By MissyPorkChop

Ingredients

• ✓ chicken broth
• butter
• chicken breast
• green bell pepper
• salsa verde
• cauliflower rice
• salt
• black pepper

Instructions

1. 1 Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
2. 2 Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
3. 3 Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.

By Kristen Walker Maenke

Ingredients

• ✓ chicken broth
• potato
• olive oil
• lemon
• salt
• oregano
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Put potato wedges in a large bowl. Drizzle with olive oil and lemon juice and toss to coat. Season with salt, oregano, and black pepper; toss again to coat.
3. 3 Spread potato wedges in a single layer in a 2-inch-deep pan. Pour chicken broth over potatoes.
4. 4 Roast potatoes in the preheated oven until tender, crispy, and golden, about 1 hour.
5. 5 Enjoy!

By koko

Ingredients

• ✓ chicken broth
• long grain white rice
• sour cream
• green chile pepper
• monterey jack cheese
• corn
• cilantro
• salt
• black pepper

Instructions

1. 1 In a large pot, bring rice and chicken broth to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
3. 3 Stir sour cream, green chile peppers, 1/2 cup of Monterey Jack cheese, corn, and cilantro into cooked rice. Season with salt and pepper. Transfer to the prepared casserole dish and top with remaining cheese.
4. 4 Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.

By Ms Baker

Ingredients

• ✓ chicken broth
• red bell pepper
• onion
• garlic
• olive oil
• cannellini bean
• salt
• pepper

Instructions

1. 1 Preheat oven to broil.
2. 2 Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
3. 3 In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
4. 4 Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

By skaught

Ingredients

• ✓ chicken broth
• garlic clove
• olive oil
• white wine
• milk
• heavy cream
• potato
• salt
• pepper

Instructions

1. 1 Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
2. 2 Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
3. 3 Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
4. 4 Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

By MARBALET

Ingredients

• ✓ chicken broth
• butter
• olive oil
• onion
• arborio rice
• parmesan cheese
• black pepper
• salt

Instructions

1. 1 Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
2. 2 Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.

By USA WEEKEND columnist Pam Anderson