Type what you have

Ingredients

• ✓ chicken broth
• water
• rolled oat
• soy sauce
• sriracha sauce
• rosemary
• garlic
• butter
• egg
• sriracha sauce

Instructions

1. 1 Combine chicken broth, water, oats, soy sauce, 1 tablespoon Sriracha, rosemary, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Stir well. Close and lock the lid.
2. 2 Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 While oatmeal is cooking, melt butter in a nonstick skillet over medium heat. Add eggs to the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
5. 5 Spoon the oatmeal mixture into 2 bowls, top each with a fried egg and remaining Sriracha sauce.

By lutzflcat

Ingredients

• ✓ chicken broth
• skim milk
• italian seasoning
• salt
• all-purpose flour
• butter
• turkey sausage
• butter
• thyme
• basil
• oregano
• salt
• baking soda
• baking powder
• all-purpose flour
• white vinegar
• skim milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Pour milk into a measuring cup and add vinegar; set aside until milk curdles, 5 to 10 minutes.
3. 3 Whisk together flour, baking powder, baking soda, sea salt, oregano, basil, and thyme in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
4. 4 Make a well in the dry ingredients and stir gently with a wooden spoon while pouring in 1/4 cup curdled milk at a time. Stop adding milk when it resembles a slightly tacky but moldable dough, stirring until just combined. You may not need all of the milk.
5. 5 Turn mixture onto a lightly floured surface, dust the top with a bit of flour, and then very gently turn the dough over on itself 5 to 6 times. Form dough into a 1-inch thick disc, handling as little as possible.
6. 6 Using a 1-inch thick dough cutter, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in 2 rows, making sure they just touch; this will help them rise uniformly. Gently reform the dough and cut out 1 or 2 more biscuits.
7. 7 Bake in the preheated oven until fluffy and slightly golden brown, 10 to 15 minutes.
8. 8 While biscuits are baking, cook sausage in a skillet over medium heat until browned, using a wooden spoon to break it up as it cooks, about 5 minutes.
9. 9 Stir butter in a saucepan until melted. Mix in flour, salt, and seasoning. Cook and stir for 1 minute. Whisk in milk and continue cooking and stirring until gravy has thickened. Cook and stir for 1 minute more. If mixture is too thick, add in enough chicken broth until gravy has desired consistency. Serve gravy immediately over split biscuits.

By thedailygourmet

Ingredients

• ✓ chicken broth
• butter
• olive oil
• hash brown potato
• chicken breast
• onion
• green bell pepper
• montreal steak seasoning
• garlic powder
• seasoned salt
• broccolini
• cheddar cheese

Instructions

1. 1 Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
2. 2 Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini is tender and Cheddar cheese is melted, 2 to 3 more minutes.

By jkohnen

Ingredients

• ✓ chicken broth
• olive oil
• onion
• garlic
• ginger
• chicken wing
• fish sauce
• glutinous sweet rice
• salt
• pepper
• green onion
• lemon
• fish sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes.
3. 3 Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
4. 4 Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot.
5. 5 Season with salt and pepper. Portion soup into bowls and garnish with green onion.
6. 6 Serve with lemon slices and additional fish sauce, if desired.

By lola

Ingredients

• ✓ chicken broth
• butternut squash
• olive oil
• butter
• onion
• apple
• garlic
• milk
• parmesan cheese
• asiago cheese
• romano cheese
• salt
• black pepper

Instructions

1. 1 Place squash in a saucepan, cover with water, bring to a boil, then simmer until very tender, 15 to 20 minutes. Drain. Cooked squash should equal 2 cups.
2. 2 Heat oil and butter in a skillet over medium-low heat. Add onion, apple, and garlic; cook and stir frequently until softened and brown, about 15 minutes. Add butternut squash and chicken broth; bring to a boil over medium heat. Reduce heat to a simmer; stir in milk and cheese until cheese melts and sauce reaches desired thickness, 5 to 10 minutes. Season with salt and black pepper.

By SPEARL20

Ingredients

• ✓ chicken broth
• potato
• onion
• garlic
• green chile pepper
• bacon
• vegetable oil
• onion powder
• salt
• pepper
• flour tortilla
• butter flavored cooking spray
• egg
• cheddar cheese

Instructions

1. 1 Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
2. 2 Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
3. 3 Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
4. 4 Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
5. 5 Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
6. 6 Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
7. 7 Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

By The Jazz Chef

Ingredients

• ✓ chicken broth
• egg
• butter
• onion
• long-grain white rice
• butter
• all-purpose flour
• half-and-half
• salt
• pepper
• green chili
• cheddar cheese
• monterey jack cheese
• paprika

Instructions

1. 1 Place eggs in a large saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
2. 2 In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are limp. Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.
4. 4 In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.
5. 5 Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. Spoon half of the chicken gravy the eggs. Repeat with remaining ingredients.
6. 6 Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired.

By Michele O'Sullivan

Ingredients

• ✓ chicken broth
• mustard
• heavy cream
• butter
• crab
• salad shrimp
• heavy cream
• mustard
• cheddar cheese
• nutmeg
• salt
• black pepper
• cooking spray
• egg
• heavy cream
• salt
• black pepper

Instructions

1. 1 Make filling: Stir together chicken broth and mustard in a saucepan until well combined. Bring to a simmer over medium-high heat, then add cream and butter. Reduce heat to medium and simmer until reduced by half. Stir in crab and shrimp; keep warm over low heat.
2. 2 Make sauce: Stir together cream and mustard in a small pot over medium heat until hot. Whisk in Cheddar cheese until smooth. Season with nutmeg, salt, and pepper; keep warm over low heat.
3. 3 Prepare omelets: Grease an 8-inch nonstick skillet with cooking spray and place over medium heat. Whisk together eggs, cream, salt, and pepper in a medium bowl until smooth.
4. 4 Pour about 1/4 cup egg mixture into the hot pan; swirl to make a thin, even layer of egg. Cook until firm, then flip and cook for a few more seconds to firm the other side. Spoon 1/6 of the seafood filling onto the lower half of omelet, then roll up into a cylinder. Repeat this step with remaining egg mixture.
5. 5 Serve 2 omelets smothered in cheese sauce per person.

By Jennyw

Ingredients

• ✓ chicken broth
• lemon wedge
• parsley
• egg
• pea
• bay leaf
• green olive
• sofrito sauce
• red kidney bean
• saffron
• paprika
• salt
• medium-grain white rice
• garlic
• chorizo
• red bell pepper
• onion
• olive oil

Instructions

1. 1 Heat oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Cook, stirring frequently, until rice is lightly toasted, about 1 minute.
2. 2 Add broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Reduce heat and simmer, covered, shaking pan occasionally (do not stir) until rice is almost done but still toothsome, 12 to 15 minutes. Remove and discard bay leaves.
3. 3 Gently fold in peas, being careful not to disturb the bottom of the skillet. Make 4 indentations in the rice. Add one egg into each indentation. Simmer, covered, until whites are set and yolks are thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using).

By dinehaus

Ingredients

• ✓ chicken broth
• tomato
• green onion
• cilantro
• lime juice
• jalapeno pepper
• garlic
• salt
• canola oil
• garlic
• black bean
• chipotle chile in adobo sauce
• flour tortilla
• monterey jack cheese
• egg

Instructions

1. 1 To make the salsa: Stir tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt together in a bowl until well blended. Cover and refrigerate until needed.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
3. 3 Place 1 teaspoon canola oil in a skillet and heat over medium heat. Stir in garlic and cook 1 minute until light brown. Mix in black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off the heat and keep warm.
4. 4 Place four tortillas on the prepared baking sheet. Sprinkle cheese evenly over tortillas; top with remaining four tortillas. Cover the baking sheet with aluminum foil.
5. 5 Bake tortillas in preheated oven until cheese melts, about 5 minutes.
6. 6 Place remaining 1 teaspoon canola oil in a skillet; heat over medium heat. Crack eggs into skillet and cook to desired firmness.
7. 7 To assemble huevos rancheros: Place cheese-filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.

By ZZ

Ingredients

• ✓ chicken broth
• self-rising flour
• white sugar
• butter
• milk
• butter
• venison steak
• salt
• black pepper
• milk
• maple syrup
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. 2 To make biscuits, mix the self-rising flour and sugar together in a bowl, and stir in the melted butter and 3/4 cup of milk. Knead the dough very lightly for 5 to 7 times, until it barely hangs together, and roll out to 1/2 inch thick on a floured surface. Cut biscuits with a biscuit cutter or the rim of a glass dipped in flour.
3. 3 Bake in the preheated oven for 12 to 14 minutes, until the biscuits are golden brown.
4. 4 Melt 2 tablespoons of butter in a large skillet over medium heat, and place the deer meat into the hot butter. Sprinkle the meat with salt and pepper, and pan-fry until golden brown, about 5 minutes. Remove the meat to a platter.
5. 5 Pour the chicken broth into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the skillet with a wooden spoon. Stir in 1 cup of milk and the maple syrup, and whisk in all-purpose flour until smooth. Bring the gravy back to a simmer, add salt and pepper to taste, and allow to thicken, whisking to avoid lumps. Return the deer meat to the gravy, and simmer until the gravy is thick, 5-10 minutes. Serve over biscuits.

By Kristian

Ingredients

• ✓ chicken broth
• lime
• cotija cheese
• cilantro
• red onion
• corn tortilla
• salt
• garlic
• onion
• olive oil
• chicken thigh
• oregano
• cumin
• bay leaf
• adobo sauce
• chipotle pepper
• date
• white vinegar
• orange juice concentrate
• ancho chili
• pasilla chile

Instructions

1. 1 Lightly toast peppers on the bare surface of a large Dutch oven over medium heat, stirring, until the peppers begin to have a toasted aroma, 2 to 5 minutes. Remove from heat immediately.
2. 2 Add chicken stock, orange juice concentrate, vinegar, dates, and chipotle peppers. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes.
3. 3 Using a stick blender, puree the pepper mixture until smooth.
4. 4 Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
5. 5 Pat chicken dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Add in chicken pieces all at once; allow to cook undisturbed until browned, about 8 minutes. Add browned chicken to the pepper sauce.
6. 6 Cook onion slices in the same skillet until beginning to brown slightly, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.
7. 7 Add skillet contents to the chicken and pepper sauce. Bring to a boil, then reduce heat to simmer. Cover partially with a tilted lid to allow some liquid to evaporate. Simmer, stirring occasionally, until chicken is fall-apart tender, about 1 hour. Season to taste with salt.
8. 8 To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.

By Bibi

Ingredients

• ✓ chicken broth
• bacon
• butter
• mushroom
• butter
• all-purpose flour
• milk
• spinach
• parsley
• parmesan cheese
• salt
• pepper
• egg
• lemon juice
• salt
• pepper

Instructions

1. 1 Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
3. 3 In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
4. 4 In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
5. 5 Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

By SUZAINEE

Ingredients

• ✓ chicken broth
• cheddar cheese
• worcestershire sauce
• all-purpose flour
• butter
• garlic
• onion
• yellow bell pepper
• red bell pepper
• green bell pepper
• bacon
• andouille sausage
• lemon
• cayenne pepper
• salt
• shrimp
• half-and-half
• grit
• salt
• water

Instructions

1. 1 Gather all ingredients. Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.
2. 2 Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
3. 3 Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.
4. 4 Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
5. 5 Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
6. 6 Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
7. 7 Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
8. 8 Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
9. 9 Pour the roux over the sausage, shrimp, and vegetables.
10. 10 Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
11. 11 Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.
12. 12 Spoon grits onto plates and serve shrimp mixture over top.
13. 13 Serve and enjoy!

By berskine

Ingredients

• ✓ chicken broth
• cayenne pepper
• hollandaise sauce
• egg
• white vinegar
• cayenne pepper
• black pepper
• salt
• crabmeat
• lemon zest
• tarragon
• lemon
• egg
• heavy cream
• red bell pepper
• onion
• bacon
• vegetable oil
• bread cube
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
3. 3 Place bread cubes into a large bowl, set aside.
4. 4 Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
5. 5 Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
6. 6 Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
7. 7 Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
8. 8 Stir in 1 egg, lemon juice, tarragon, and lemon zest.
9. 9 Mix in crabmeat, salt, black pepper, and cayenne pepper.
10. 10 Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
11. 11 Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

By John Mitzewich

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