Type what you have

Ingredients

• ✓ chicken broth
• egg
• butter
• margarine
• matzo meal
• water
• flat-leaf parsley
• salt
• white pepper
• carrot

Instructions

1. 1 Combine eggs and melted butter in a small bowl; stir in matzo meal, water, parsley, salt, and white pepper until a soft dough forms. Cover the bowl; refrigerate at least 30 minutes.
2. 2 Bring chicken broth and carrots to a boil in a large pot; reduce heat to a simmer.
3. 3 Meanwhile, shape matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time.) Drop matzo balls into simmering broth; cover the pot and cook 30 to 40 minutes.

By hillrockra

Ingredients

• ✓ chicken broth
• cooking spray
• jalapeno pepper
• bacon
• onion
• jalapeno pepper
• all-purpose flour
• milk
• neufchatel cheese
• salt
• black pepper
• pepper jack cheese
• cheddar cheese
• farfalle pasta
• rotisserie chicken

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
2. 2 Slice 1 jalapeño lengthwise into slivers; slice remaining jalapeño into rounds. Set aside.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.
4. 4 Heat bacon grease in the same skillet over medium-high heat. Sauté onion and 1/2 cup chopped jalapeño in hot grease until onion is soft and translucent, 5 to 6 minutes. Add flour and cook for 2 minutes. Stir in milk and chicken broth until well combined. Stir in Neufchâtel cheese until completely melted. Season with salt and pepper. Turn off heat and stir in 1/2 cup pepper Jack cheese and 1/2 cup Cheddar cheese until melted. Add cooked pasta, chicken, and 1/2 of the bacon.
5. 5 Pour 1/2 of the pasta mixture into the prepared dish and top with jalapeño slivers. Cover with remaining pasta mixture and top with remaining pepper Jack and Cheddar cheese. Cover the dish with aluminum foil.
6. 6 Bake in the preheated oven for 30 minutes. Remove aluminum foil and add jalapeño slices and remaining bacon on top. Bake uncovered for 10 minutes more.

By Yoly

Ingredients

• ✓ chicken broth
• matzo meal
• sugar
• salt
• black pepper
• poultry seasoning
• canola oil
• canola oil
• butter
• margarine
• onion
• green onion
• mushroom
• celery
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine matzo meal, sugar, salt, black pepper, and poultry seasoning in a large bowl; set aside.
3. 3 Boil 2 cups broth and 1/2 cup canola oil in a large saucepan; stir in matzo meal mixture. Set aside to cool.
4. 4 Meanwhile, heat 2 tablespoons canola oil and butter in a large cast-iron skillet over medium heat. Add onions and green onions; cook until onions soften and become translucent, about 7 minutes. Stir in mushrooms and celery; cook until celery begins to soften, about 10 minutes.
5. 5 Whisk remaining 1 1/2 cups chicken broth and eggs together in a bowl; stir into matzo meal mixture. Fold in cooked vegetables; return mixture to the cast-iron skillet.
6. 6 Bake in the preheated oven until brown, about 50 minutes, stirring once to ensure even cooking.

By JBLEVY

Ingredients

• ✓ chicken broth
• chicken
• carrot
• celery
• turnip
• parsnip
• onion
• leek
• dill
• salt
• black pepper
• matzo ball mix
• water
• vegetable oil
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 To make the chicken soup: Place chicken into a large pot and cover with water; bring to a boil. Reduce the heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 ½ hours.
3. 3 Remove chicken from the pot and place on a cutting board until cool enough to handle, about 10 minutes. Pull chicken meat from the bones, and shred. Discard skin and bones.
4. 4 Bring chicken broth to a boil in a large soup pot. Stir in shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill. Reduce the heat to low and simmer until vegetables are tender, about 20 minutes. Season with salt and pepper.
5. 5 Meanwhile, make the matzo balls: Stir matzo ball mix, water, oil, and eggs together in a bowl. Use wet hands (to prevent sticking) and form the mixture into 1-inch balls.
6. 6 Return the broth to a boil. Gently drop matzo balls into the boiling broth. Reduce the heat again and simmer until matzo balls have increased in size and are cooked through, about 20 more minutes.

By becky

Ingredients

• ✓ chicken broth
• pepper
• salt
• flat leaf parsley
• paprika
• sherry vinegar
• creme fraiche
• tomato sauce
• olive oil
• cayenne pepper
• oregano
• black pepper
• cumin
• paprika
• kosher salt
• egg
• flat leaf parsley
• garlic
• white long grain rice
• ground turkey thigh

Instructions

1. 1 Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
2. 2 Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
3. 3 Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.

By John Mitzewich

Ingredients

• ✓ chicken broth
• water
• salt
• cilantro
• mint
• green onion
• garlic
• yogurt
• salt
• olive oil
• basmati rice
• salt
• butter
• saffron
• chicken
• allspice
• cinnamon
• cardamom
• white pepper
• cayenne pepper
• coriander
• cumin
• paprika
• kosher salt
• lime
• yogurt

Instructions

1. 1 Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
2. 2 Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
4. 4 Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
5. 5 Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
6. 6 While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
7. 7 Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
8. 8 While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

By John Mitzewich

Ingredients

• ✓ chicken broth
• green pea
• egg

Instructions

1. 1 Bring chicken broth and peas to a boil in a large saucepan.
2. 2 Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

By akhowell

Ingredients

• ✓ chicken broth
• mustard
• heavy cream

Instructions

1. 1 Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ chicken broth
• ham

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place ham in a large baking dish with the fatty side facing up; pour chicken broth over top.
3. 3 Bake in the preheated oven, basting with broth every 20 to 30 minutes, until heated through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Discard broth before slicing and serving ham.

By rachelbshepard

Ingredients

• ✓ chicken broth
• potato
• ranch dressing mix

Instructions

1. 1 Bring chicken broth to a boil in a large pot. Add potatoes, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain.
2. 2 Beat potatoes with an electric mixer until smooth. Mix in dressing mix.

By Christina Vance

Ingredients

• ✓ chicken broth
• cornstarch
• egg
• green onion

Instructions

1. 1 In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
2. 2 Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.

By Patsy

Ingredients

• ✓ chicken broth
• taco seasoning mix
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chicken broth and taco seasoning mix in a bowl.
3. 3 Place chicken in a slow cooker. Pour chicken broth mixture over chicken.
4. 4 Cover slow cooker. Cook on Low for 6 to 8 hours. Shred chicken with two forks.

By Ashlie Boucher

Ingredients

• ✓ chicken broth
• chicken breast
• seasoned salt

Instructions

1. 1 Place chicken breasts in the bottom of a slow cooker. Pour in chicken broth and seasoned salt. Cover and cook on High until no longer pink in the center and the juices run clear, 3 to 4 hours, or on Low for 6 to 8 hours. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken and shred with 2 forks.

By Mindy Vogl

Ingredients

• ✓ chicken broth
• hot dog
• chive

Instructions

1. 1 With a sharp knife, cut the hot dogs in half the short way. Slice each piece in half vertically, cutting about 3/4 of the way up towards the rounded end. Leave about 1 inch of the rounded end as the head of the octopus. Rotate the dog 90 degrees, and make another vertical cut. Cut the 4 legs in half again, to make 8 legs and a head. The hot dogs should look like tassels with rounded heads.
2. 2 Bring the chicken broth and chives to a boil in a soup pot. Place the octopus hot dogs into the boiling soup, and simmer for about 5 minutes. The legs will curl to make the octopus shape. Serve in bowls with an octopus or 2 in each bowl.

By nikkimarlise

Ingredients

• ✓ chicken broth
• tomato soup
• eggplant

Instructions

1. 1 Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
2. 2 Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.

By MARTHAK

Ingredients

• ✓ chicken broth
• water
• chicken soup base
• kluski noodle

Instructions

1. 1 Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.

By Amy Kleinert

Ingredients

• ✓ chicken broth
• taco seasoning mix
• chicken breast

Instructions

1. 1 Mix chicken broth and taco seasoning in a bowl.
2. 2 Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken.
3. 3 Cover and cook on Low for 6 to 8 hours.
4. 4 Shred chicken to serve.

By Dianna Brown-Brenny

Ingredients

• ✓ chicken broth
• cream cheese
• grainy dijon mustard
• salmon fillet

Instructions

1. 1 Heat greased barbecue to medium heat.
2. 2 Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.
3. 3 Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.

By PHILADELPHIA Cooking Creme

Ingredients

• ✓ chicken broth
• celery
• onion
• garlic salt
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
2. 2 Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
3. 3 Stir in jalapenos and heat through. Serve.

By Sara

Ingredients

• ✓ chicken broth
• orange
• soy sauce
• orange zest

Instructions

1. 1 Bring orange juice, soy sauce, chicken stock, and orange zest to a boil in a saucepan. Reduce heat to medium-low and simmer until sauce has reduced to half of its original volume, about 30 minutes.

By Chef HamDog

Ingredients

• ✓ chicken broth
• white pepper
• sesame oil
• egg
• pea
• green onion

Instructions

1. 1 Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

By Whitney L

Ingredients

• ✓ chicken broth
• biscuit baking mix
• milk
• chunk chicken

Instructions

1. 1 Stir together biscuit mix and milk in a medium bowl until dough comes together; set aside.
2. 2 Pour cans of chicken broth into a saucepan along with chicken; bring to a boil.
3. 3 Take a handful of biscuit dough and flatten it in your hand. Tear off 1- to 2-inch pieces and drop them into boiling broth. Make sure they are fully immersed, at least for a moment. Repeat this step with remaining biscuit dough, then carefully stir soup, so dumplings are covered by broth.
4. 4 Cover and simmer, stirring occasionally, over medium heat until dumplings are cooked through, about 10 minutes.

By Kristi Durough Parker

Ingredients

• ✓ chicken broth
• cucumber
• tomato
• lime juice
• cayenne pepper

Instructions

1. 1 Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
2. 2 Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

By JRELERJR

Ingredients

• ✓ chicken broth
• grit
• cheddar cheese
• cream cheese
• butter
• truffle salt

Instructions

1. 1 Combine 1 3/4 cups chicken broth and grits in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Porridge setting and high pressure according to manufacturer's instructions; set timer for 5 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. Stir in remaining chicken broth. Mix in Cheddar cheese, cream cheese, butter, and truffle salt.

By thedailygourmet

Ingredients

• ✓ chicken broth
• chicken chunk
• white rice
• cream of chicken soup
• lemon juice

Instructions

1. 1 Combine broth and chicken chunks in a large pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes.
2. 2 Stir in condensed soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 minutes.

By kaylahess

Ingredients

• ✓ chicken broth
• chicken breast
• cream of chicken soup
• stuffing mix
• water

Instructions

1. 1 Place chicken into the bottom of a slow cooker. Pour broth over chicken.
2. 2 Mix soup, stuffing mix, and water in a bowl; spoon on top of chicken.
3. 3 Cook in the slow cooker on Low for 7 hours.

By Beth Charnock

Ingredients

• ✓ chicken broth
• quinoa
• walnut
• cranberry
• feta cheese

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
2. 2 Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

By Laura Manos Emms

Ingredients

• ✓ chicken broth
• cream of chicken soup
• chicken
• biscuit dough

Instructions

1. 1 Gather all ingredients.
2. 2 Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer.
3. 3 Cut each biscuit into quarters, and gently stir into the simmering soup.
4. 4 Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes.
5. 5 Serve and enjoy!

By ALLIE101

Ingredients

• ✓ chicken broth
• pork shoulder
• honey barbeque sauce
• onion
• pineapple

Instructions

1. 1 Place pork shoulder and chicken broth in a slow cooker.
2. 2 Cook on Low for 5 to 7 hours. Drain all the liquid from the slow cooker and shred pork with fork. Mix barbeque sauce, onion, and pineapple into shredded pork. Continue cooking 1 to 1 1/2 hours more.

By Lea Speer

Ingredients

• ✓ chicken broth
• butter
• white rice
• lemon juice
• thyme

Instructions

1. 1 Melt butter in a medium saucepan over medium-high heat; stir in rice. Cook rice, stirring frequently, until browned, about 5 minutes.
2. 2 Mix chicken broth, lemon juice, and thyme into rice. Cover and reduce heat to low. Cook until liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By LASUG