Type what you have

Ingredients

• ✓ chicken broth
• puff pastry
• butter
• onion
• celery
• flour
• salt
• black pepper
• celery seed
• milk
• chicken breast
• mixed vegetable

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
3. 3 Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
4. 4 Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
5. 5 Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
6. 6 Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
7. 7 Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

By Yoly

Ingredients

• ✓ chicken broth
• puff pastry
• chicken
• plum
• mace
• cinnamon
• clove
• salt
• black pepper
• plum
• butter
• brown sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Press the puff pastry sheet into an 8-inch round or square pan.
2. 2 Bake in the preheated oven until the bottom of the pastry is very lightly browned, about 10 minutes.
3. 3 Mix together the chicken, 4 chopped plums, chicken broth, mace, cinnamon, and cloves in a bowl, and season to taste with salt and pepper. Spoon the mixture over the partially-baked crust, and arrange slices of 2 plums over the top. Drizzle the pie with melted butter, and sprinkle with brown sugar.
4. 4 Bake the pie in the oven until the crust is golden brown and the plum slices have caramelized, about 40 minutes.

By HongKongCV

Ingredients

• ✓ chicken broth
• whole wheat pie crust
• chicken breast
• carrot
• green pea
• celery
• butter
• onion
• all-purpose flour
• salt
• black pepper
• celery seed
• low-fat milk
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press 1 pastry crust into a 9-inch pie plate; refrigerate along with second pastry crust.
2. 2 Combine chicken, carrots, green peas, and celery in a medium saucepan; cover with water. Boil until chicken is no longer pink in centers and vegetables are fork-tender, about 15 minutes. Remove from heat, drain, and set aside.
3. 3 Melt butter in a separate medium saucepan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir in flour, salt, black pepper, and celery seeds; slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley. Remove from heat and set aside.
4. 4 Transfer chicken mixture to crust in pie plate; pour broth mixture over top.
5. 5 Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape.
6. 6 Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool before serving for 10 minutes.

By MakeItHealthy

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
• 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
• 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
• 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
• butter
• chicken bouillon granules
• egg noodle

Instructions

1. 1 Melt butter in a medium saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
2. 2 Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

By Carol Castellucci Miller

Ingredients

• ✓ chicken broth
• teriyaki sauce
• brown sugar
• garlic
• chicken

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk chicken broth, teriyaki sauce, brown sugar, and garlic together in a large bowl.
3. 3 Add chicken and toss until well coated. Transfer mixture to a slow cooker.
4. 4 Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 4 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Serve and enjoy!

By Maria Labrador Harper

Ingredients

• ✓ chicken broth
• asparagus
• prosciutto
• butter

Instructions

1. 1 Bundle together 3 asparagus spears, or 5 spears if they are slender. Wrap 1 prosciutto slice around each asparagus bundle, catching the beginning edge of the prosciutto around one spear of asparagus.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Place prosciutto-wrapped asparagus bundles seam-side down into the Instant Pot and saute until prosciutto is lightly browned, about 2 minutes. Turn bundles over and cook until prosciutto is browned, 2 more minutes. Turn bundles over the rest, seam-side down. Pour chicken broth into pot. Select steam pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 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. Serve immediately.

By thedailygourmet

Ingredients

• ✓ chicken broth
• butter
• garlic
• quinoa

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Cook and stir garlic in melted butter until just browned, about 5 minutes. Pour chicken broth into the saucepan; add quinoa and stir. Bring to a boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
2. 2 Remove the saucepan from heat and let sit for 5 minutes before fluffing quinoa with a fork.

By sjflick

Ingredients

• ✓ chicken broth
• onion
• butter
• all-purpose flour
• milk
• salt
• lobster meat
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes.
2. 2 In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
3. 3 Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.

By Wilma Scott

Ingredients

• ✓ chicken broth
• potato
• bacon
• leek
• heavy cream

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes and chicken broth in a large saucepan or stockpot; bring to a boil. Cook until potatoes are tender.
3. 3 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Drain on paper towels. Reserve 3 tablespoons drippings in skillet; discard remaining drippings.
4. 4 Add leeks to skillet over medium-high heat; sauté 8 to 10 minutes.
5. 5 When potatoes are tender, stir in heavy cream, bacon, and leeks until combined. Remove from heat. Serve hot.
6. 6 Enjoy!

By ANABANANA

Ingredients

• ✓ chicken broth
• potato
• leek
• margarine
• heavy cream

Instructions

1. 1 In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
2. 2 In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

By Michele Hodge

Ingredients

• ✓ chicken broth
• fennel bulb
• gorgonzola cheese
• bread crumb
• salt

Instructions

1. 1 Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
2. 2 Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
3. 3 Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
4. 4 Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
5. 5 Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.

By Christine L

Ingredients

• ✓ chicken broth
• vidalia onion
• butter
• all-purpose flour
• heavy cream
• milk
• parsley

Instructions

1. 1 Slice onions thinly. Place half of the onions in a skillet with half of the butter; cook, covered, over medium-high heat until soft, about 10 minutes. Remove to a platter, and cook remaining onions with butter. Return two-thirds of the reserved onions to the skillet. (Reserve the rest for garnish.)
2. 2 Stir in flour until well combined with onions. Slowly stir in chicken broth. Remove from heat, and let cool about 10 minutes. Stir in cream and milk.
3. 3 Pour into a blender, and blend until smooth and creamy. Return to stovetop, and heat through over medium-low heat. Pour into bowls, and garnish with reserved onions and chopped parsley.

By A_RAVEN_FAN

Ingredients

• ✓ chicken broth
• potato
• water
• instant potato mix
• heavy cream

Instructions

1. 1 Combine potatoes, water, broth, and au gratin potato mix together in a large pot. Add more water to cover potatoes, if needed.
2. 2 Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream until heated through.

By Raymond Cooper

Ingredients

• ✓ chicken broth
• green bean
• golden mushroom soup
• french-fried onion
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut green beans in half. Mix beans with soup in a casserole dish. Add chicken broth, 1 cup french-fried onions, and pepper.
3. 3 Bake in the preheated oven until beans are tender, about 20 minutes. Top with remaining onions and bake for 5 minutes more.

By Bake4fun

Ingredients

• ✓ chicken broth
• lentil
• onion
• tomato paste
• garlic
• cumin

Instructions

1. 1 Bring chicken broth, lentils, onion, tomato paste, garlic, and cumin to a boil in a large saucepan over medium heat. Reduce the heat, cover, and simmer until lentils are soft, 30 to 45 minutes.

By Molly

Ingredients

• ✓ chicken broth
• butter
• zucchini
• salt
• curry powder

Instructions

1. 1 Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder; cook until zucchini is soft, about 15 minutes.
2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into a pot. Repeat with remaining soup.

By Julia L

Ingredients

• ✓ chicken broth
• cooking spray
• onion
• baby lima bean
• water

Instructions

1. 1 Spray a large saucepan with cooking spray and heat over medium heat. Add onion to the hot pan and sauté until translucent, about 5 minutes. Pour in chicken broth and bring to a boil.
2. 2 Add lima beans and enough water just to cover. Return to a boil, then reduce the heat to low, cover, and simmer until beans are tender, about 30 minutes.

By SharonB13

Ingredients

• ✓ chicken broth
• chicken
• all-purpose flour
• baking powder
• egg

Instructions

1. 1 Cover chicken with salted water in a large stockpot or Dutch oven; simmer until cooked through and tender, remove chicken from pot and remove meat from bones. Keep chicken warm while making the dumplings.
2. 2 To make the dumplings: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
3. 3 Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared chicken.

By Lillian

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
• egg yolk
• egg white
• lemon
• salt
• pepper
• orzo pasta

Instructions

1. 1 Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
2. 2 In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

By PHAMBABE

Ingredients

• ✓ chicken broth
• butter
• onion
• potato
• milk

Instructions

1. 1 In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.

By HEDDO

Ingredients

• ✓ chicken broth
• pinto bean
• salt
• ham hock
• black pepper

Instructions

1. 1 Sort beans, discarding any stones or damaged beans, rinse, then place in a large bowl with 1/2 teaspoon salt and enough water to cover by 3 or 4 inches. Soak beans 8 hours to overnight.
2. 2 Drain and rinse beans; place in a large pot. Add chicken broth, ham hock, black pepper, and salt; bring to a boil over medium heat.
3. 3 Reduce the heat to low; simmer beans for 4 hours, adding water occasionally if needed to keep a soupy consistency. Remove ham hock before serving.

By Kerry

Ingredients

• ✓ chicken broth
• vegetable oil
• long-grain white rice
• green chili
• black pepper

Instructions

1. 1 Heat vegetable oil in a saucepan over medium heat. Stir rice in hot oil until coated; add green chiles and continue cooking until rice begins to brown lightly, 2 to 3 minutes. Season rice with pepper. Pour broth into the saucepan; bring to a boil. Reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed and the rice tender, about 20 minutes.

By cburkholder

Ingredients

• ✓ chicken broth
• turkey drumstick
• salt
• butter
• black pepper

Instructions

1. 1 Put drumsticks in a large bowl with enough water to cover. Stir salt into water to dissolve. Brine drumsticks in the refrigerator for 2 hours; drain. Rinse drumsticks with clean water and pat dry.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Pour broth into a roasting pan. Brush melted butter over drumsticks to coat; season with black pepper. Lay drumsticks in broth. Cover the roasting pan with a lid.
4. 4 Bake in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour 45 minutes to 2 hours. An instant-read thermometer inserted into the thickest part of the drumstick near the bone should read 165 degrees F (74 degrees C).

By GINGERPET

Ingredients

• ✓ chicken broth
• turkey drippings
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Separate oil from liquid in turkey drippings by pouring drippings into a clear 4-cup measuring cup; allow drippings to settle and separate into oil on top and juices on the bottom.
2. 2 Transfer ¼ cup oil to a saucepan using a kitchen syringe or baster.
3. 3 Stir flour into oil in the saucepan; cook and stir over medium-low heat until color changes to a light brown, about 5 minutes.
4. 4 Stir 1 cup juice from drippings in the measuring cup into flour mixture (roux); cook and stir, adding more drippings for a thinner gravy, until gravy is heated through and smooth, about 5 minutes. Stir chicken broth into gravy; cook and stir until heated through, adding more broth for a thinner gravy, about 5 minutes.

By Travis Strean

Ingredients

• ✓ chicken broth
• chicken breast
• olive oil
• sea salt
• creole seasoning

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
3. 3 Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Remove chicken to a plate. Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery.
5. 5 To serve, drizzle the pan sauce over the chicken.

By Always Cooking Up Something