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Ingredients

• ✓ chicken bone broth
• olive oil
• carrot
• onion
• garlic
• coriander
• cumin
• parsley
• greek yogurt
• salt
• black pepper
• cilantro

Instructions

1. 1 Heat oil in a large soup pot over medium-high heat. Add carrots and onion; cook until slightly softened, about 5 minutes. Add garlic, coriander, and cumin; cook until fragrant, 1 to 2 minutes.
2. 2 Add bone broth and bring to a boil. Lower heat and simmer until the carrots are tender, 5 to 7 minutes. Add parsley; cook for 1 minute more.
3. 3 Puree with an immersion blender or in a blender until smooth. Add yogurt; blend until thoroughly mixed. Season with salt and pepper. Ladle into bowls and garnish with cilantro.

By Crystal Russell Gates

Ingredients

• ✓ chicken bone broth
• olive oil
• onion
• carrot
• leek
• garlic
• celery
• baby yellow potato
• parsley
• thyme
• salt-free seasoning blend
• salt
• black pepper

Instructions

1. 1 Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
2. 2 Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.
3. 3 Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.
4. 4 Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
5. 5 Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.

By Jeannie Turicik

Ingredients

• ✓ chicken bone broth
• avocado oil
• butter
• chicken breast
• sweet vermouth
• fennel
• parsley
• lemon
• black pepper
• baby bella mushroom
• buttermilk
• heavy cream
• red pepper flakes
• himalayan salt
• black pepper

Instructions

1. 1 Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
2. 2 Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
3. 3 Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
4. 4 When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.

By christyH

Ingredients

• ✓ chicken bone broth
• butter
• avocado oil
• chicken thigh
• basil
• garlic powder
• garlic
• cajun seasoning
• paprika
• cayenne pepper
• all-purpose flour
• heavy cream
• red pepper
• parmesan cheese
• basil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add 1 tablespoon butter and avocado oil to coat the bottom of the pot. Leave remaining 3 tablespoons butter out to soften.
2. 2 Place chicken thighs in the pot and sprinkle with basil and garlic powder. Brown for 3 minutes on each side. Temporarily remove chicken to a plate.
3. 3 Pour broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Stir in garlic, Cajun seasoning, paprika, and cayenne. Return chicken to the pot and cancel the Saute setting.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid and remove chicken thighs to a plate.
6. 6 Mix softened butter and flour together in a small bowl. Select Saute function and when the sauce begins to simmer, whisk in the butter-flour mixture until sauce has thickened. Cancel Saute function.
7. 7 Stir in heavy cream and roasted red peppers. Slice chicken thighs and return to the pot. Garnish with Parmesan cheese and basil leaves.

By duckman

Ingredients

• ✓ chicken bone broth
• olive oil
• celery
• onion
• garlic
• chicken broth
• chicken thigh
• chicken breast
• baby carrot
• herbes de provence
• chicken broth base
• red pepper flake
• salt
• black pepper
• bay leaf

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil, celery, onion, and garlic. Cook until slightly softened, 3 to 5 minutes.
2. 2 Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, allow 10 to 40 minutes. Remove bay leaves before serving.

By Shelly Exel-Miles

Ingredients

• ✓ chicken bone broth
• olive oil
• garlic
• cabbage
• kale
• sweet onion
• salt
• red pepper flakes

Instructions

1. 1 Heat olive oil in a deep frying pan or wok over medium-high heat. Add garlic and cook, stirring occasionally, until browned, about 1 minute. Remove to a plate; chop and set aside.
2. 2 Place cabbage into the pan and stir-fry for 1 to 2 minutes; add kale and onions. Stir-fry until kale is bright green and tender, about 5 minutes. Add chicken broth, salt, and red pepper flakes. Cover and let steam, 2 to 3 minutes. Remove from heat, add chopped garlic, and serve.

By bdmccarthy

Ingredients

• ✓ chicken bone broth
• butter
• sweet onion
• asparagus
• heavy cream
• marsala wine
• lemon zest
• salt
• aleppo pepper
• black pepper
• sour cream
• crouton

Instructions

1. 1 Melt butter in a stockpot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add asparagus and bone broth; cover and simmer until asparagus is tender, about 20 minutes.
2. 2 Remove from the heat and puree with an immersion blender until smooth.
3. 3 Stir in cream, Marsala wine, lemon zest, salt, Aleppo pepper, and black pepper until well blended. Return to low heat and simmer (do not boil) until flavors are mixed and soup is hot, about 5 minutes.
4. 4 Ladle into bowls. Garnish with sour cream and croutons.

By Dan Toomey

Ingredients

• ✓ chicken bone broth
• butter
• sweet onion
• clam juice
• mushroom
• celery
• carrot
• red bell pepper
• aleppo pepper
• salt
• black pepper
• langostino
• heavy cream
• marsala wine
• crouton

Instructions

1. 1 Melt butter in a soup pot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add bone broth, clam juice, mushrooms, celery, carrots, bell pepper, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon salt, and black pepper. Stir in 1/3 of the langostino tails; bring to a boil.
2. 2 Reduce heat and simmer for 20 minutes. Remove from the heat and use an immersion blender to puree until smooth. Add cream, Marsala wine, and remaining langostino tails.
3. 3 Return to the stove over low and heat until flavors have blended, about 5 minutes; do not boil.
4. 4 Taste and season as needed with salt and Aleppo pepper.
5. 5 Ladle into bowls and garnish with croutons.

By Dan Toomey

Ingredients

• ✓ chicken bone broth
• butter
• all-purpose flour
• parmesan cheese
• herbes de provence
• garlic salt
• chicken breast
• black pepper
• lemon juice
• caper
• white wine
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Add butter to a large cast iron skillet and place into the oven to allow butter to melt — careful not to burn the butter.
2. 2 Combine flour, Parmesan cheese, herbs, and 1/2 teaspoon garlic salt in a shallow dish; mix to combine.
3. 3 Season chicken with remaining 1/2 teaspoon garlic salt and black pepper. Dredge in the flour mixture to coat evenly.
4. 4 Carefully remove the skillet from the oven using oven mitts and mix bone broth and lemon juice into the melted butter. Place the flour-seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted butter mixture over the chicken.
5. 5 Return skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. If the skillet liquid evaporates too quickly, add additional bone broth and lemon juice.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully pour wine into the bottom of the skillet. Broil chicken until lightly browned on top. Spoon the sauce over the chicken. Garnish with lemon slices.

By thedailygourmet

Ingredients

• ✓ chicken bone broth
• poblano pepper
• cream cheese
• cheddar cheese
• monterey jack cheese
• salsa verde
• butter
• onion
• garlic
• cumin
• chicken breast
• salt
• black pepper

Instructions

1. 1 Roast poblano peppers over an open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
2. 2 Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
3. 3 Peel cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
4. 4 Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and sauté for 2 to 3 minutes. Add chicken and sauté for 2 minutes more.
5. 5 Pour cheese mixture into a stockpot over low heat. Add chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

By BracksFour

Ingredients

• ✓ chicken bone broth
• basil
• parmesan cheese
• kosher salt
• ditalini pasta
• red kidney bean
• tomato
• tomato
• black pepper
• basil
• oregano
• garlic
• carrot
• celery
• green bean
• onion
• beef stew meat
• olive oil

Instructions

1. 1 Heat oil in a multi-functional pressure cooker (such as Instant Pot) on Sauté mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add green beans, celery, carrot, garlic, oregano, dried basil, and black pepper to the Pot; stir to combine.
2. 2 Add broth, diced tomatoes, and crushed tomatoes to the Pot; stir to combine. Select Soup setting; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 35 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. Stir in kidney beans and pasta. Turn on Slow Cook mode; cook according manufacturer's instructions until vegetables and pasta are tender, about 10 minutes. Season with salt. Top servings with Parmesan cheese and fresh basil.

By FestivelySouthern