Type what you have

Ingredients

• ✓ chicken broth
• garlic
• cornstarch
• vegetable oil
• black pepper
• sirloin tip
• vegetable oil
• onion
• green bean
• soy sauce

Instructions

1. 1 Combine garlic, cornstarch, 1 teaspoon oil, and black pepper in a large mixing bowl. Add sirloin tips; mix well.
2. 2 Heat 2 tablespoons oil in a wok over high heat for 1 minute. Add sirloin mixture; cook and stir until beef begins to brown, about 2 minutes. Transfer to a large bowl and set aside.
3. 3 Heat remaining 1 tablespoon oil in the same wok. Add onion; cook and stir until tender. Mix in green beans, then pour in broth. Cover, reduce heat to medium, and simmer until beans are tender-crisp, 4 to 5 minutes.
4. 4 Stir in beef and soy sauce. Cook, stirring constantly, until heated through, 1 to 2 minutes.

By Maryellen

Ingredients

• ✓ chicken broth
• vegetable oil
• onion
• jalapeno pepper
• garlic
• turmeric
• cinnamon
• long-grain white rice
• water
• bay leaf
• green onion

Instructions

1. 1 Heat oil in a large, heavy pan over medium heat. Stir in onion, jalapeños, and garlic. Sauté until onion is translucent; about 6 to 8 minutes.
2. 2 Stir in turmeric and cinnamon. Add rice; cook and stir for 2 minutes. Mix in chicken broth, water, and bay leaf; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
3. 3 Turn off the heat and let sit for 5 minutes. Garnish with chopped green onion.

By Andi

Ingredients

• ✓ chicken broth
• long grain white rice
• water
• green bean
• olive oil
• chicken breast
• peanut butter
• honey
• soy sauce
• red chile paste
• lemon juice
• green onion
• peanut

Instructions

1. 1 Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
3. 3 Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
4. 4 Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

By ERINPETERSON

Ingredients

• ✓ chicken broth
• garlic
• green onion
• ginger root
• peanut
• lemon juice
• honey
• soy sauce
• coriander seed
• red pepper flake
• butter
• pork tenderloin
• skewer

Instructions

1. 1 In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
2. 2 Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
3. 3 Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
4. 4 Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

By Debbie

Ingredients

• ✓ chicken broth
• duck leg
• salt
• black pepper
• vegetable oil
• onion
• garlic
• rice vinegar
• soy sauce
• sambal chili paste
• hot pepper sauce
• bay leaf

Instructions

1. 1 Season duck legs with salt and black pepper.
2. 2 Heat oil in a large, deep skillet over medium-high heat. Add duck legs, skin-side down, and cook until browned, 3 to 4 minutes per side. Transfer to a plate; drain all but 1 tablespoon fat from the skillet.
3. 3 Cook onion in reserved duck fat over medium heat until it begins to turn translucent, 3 to 4 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in broth, vinegar, soy sauce, chili paste, and bay leaves; bring to a simmer.
4. 4 Return duck legs to the skillet, loosely cover, and simmer until duck legs are tender and easily pierced with a fork, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Uncover, increase the heat to high, and cook until the sauce is thick, about 5 minutes; season with salt and black pepper to taste. Discard bay leaves before serving.

By John Mitzewich

Ingredients

• ✓ chicken broth
• water
• mung bean
• olive oil
• onion
• garlic
• pork loin
• salt
• black pepper
• prawn
• tomato
• spinach

Instructions

1. 1 Bring water and mung beans to a boil in a pot; boil until beans are soft, about 40 minutes. Mash beans; set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, 5 to 7 minutes. Add pork; season with salt and black pepper. Cook and stir 3 minutes. Gently stir in prawns; cook 2 minutes. Add tomatoes; cook 3 minutes more. Reduce heat. Add chicken broth; simmer and stir for 5 minutes.
3. 3 Add mashed beans; mix well. Cook 5 minutes, stirring frequently to prevent soup from sticking to the bottom of the pot. Add more chicken broth or water if soup is too thick. Stir spinach leaves into soup; cook 2 minutes more. Serve hot.

By lola

Ingredients

• ✓ chicken broth
• rice noodle
• vegetable oil
• shrimp
• pork
• onion
• garlic
• ginger
• bok choy
• oyster sauce
• red pepper flakes
• green onion

Instructions

1. 1 Soak rice noodles in warm water in a bowl for 20 minutes; drain.
2. 2 Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Sauté noodles for 1 minute; transfer to a serving dish. Keep warm. Add remaining 2 tablespoons oil to wok; sauté shrimp, pork, onion, garlic, and ginger for 1 minute.
3. 3 Stir in bok choy, chicken broth, and oyster sauce; season with pepper flakes. Cover; cook until bok choy is wilted, about 1 minute. Serve over noodles; garnish with green onion.

By Allrecipes Member

Ingredients

• ✓ chicken broth
• ground pork
• shrimp
• water chestnut
• salt
• black pepper
• wonton wrapper
• olive oil
• onion
• garlic
• chicken breast
• bok choy
• green onion

Instructions

1. 1 Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for soup. Wrap about 1 tablespoon of remaining filling in a wonton wrapper. Repeat until all filling is used up.
2. 2 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Stir in chicken and reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop filled wontons into soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minutes more. Garnish with green onions.

By lola

Ingredients

• ✓ chicken broth
• water
• salt
• chicken leg
• shiitake mushroom
• bean thread noodle
• olive oil
• onion
• garlic
• achiote powder
• fish sauce
• salt
• pepper
• green onion

Instructions

1. 1 Bring water and 1 teaspoon salt to a boil in a large pot. Add chicken legs and simmer until no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove chicken and allow to cool, then remove meat from the bones and shred with two forks. Discard the skin and bones.
2. 2 Meanwhile, place shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove mushrooms, reserving water; slice, and set aside. Place noodles in reserved water, adding more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain and cut noodles if desired.
3. 3 Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add achiote powder and continue to cook and stir until the mixture is well coated. Stir in shredded chicken meat, sliced shiitake mushrooms, and fish sauce; season with salt and pepper.
4. 4 Stir in chicken broth and reserved cooking liquid from chicken. Bring to a boil for 5 minutes. Add noodles and cook 5 minutes more. Garnish with green onions.

By lola

Ingredients

• ✓ chicken broth
• water
• chicken bone
• chicken
• onion
• ginger
• rock sugar
• fish sauce
• pho ga soup seasoning
• salt
• rice stick noodle
• bean sprout
• green onion
• cilantro
• thai basil
• lime

Instructions

1. 1 Bring water to a boil in a stockpot. Meanwhile, rinse chicken bones under hot water to get rid of impurities.
2. 2 Place bones in the pot of boiling water. Reduce heat and simmer until starting to soften, skimming any fat off the surface of the broth, about 60 minutes. Discard parboiled bones.
3. 3 Place whole chicken into the pot and simmer until no longer pink in the center, 30 to 40 minutes. Remove chicken from broth and set aside to cool. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Combine onion and ginger in a skillet over medium-high heat. Cook and stir until nicely browned and fragrant, about 7 minutes. Smash ginger with the backside of a knife onto a cutting board. Place onion and ginger into the broth. Add chicken broth, rock sugar, fish sauce, pho ga seasoning, and salt.
5. 5 Bring a large pot of water to a boil. Add rice noodles and boil until tender yet firm to the bite, 2 to 3 minutes. Drain.
6. 6 Peel skin off of the cooled chicken; discard skin and bones, reserving the meat.
7. 7 Serve noodles in bowls topped with chicken meat and broth. Garnish with bean sprouts, green onion, cilantro, and Thai basil. Squeeze a wedge of lime into each bowl.

By Chef Tran

Ingredients

• ✓ chicken broth
• cilantro
• coconut milk
• potato
• red pepper flake
• bay leaf
• makrut lime leaf
• fish sauce
• water
• carrot
• green bell pepper
• curry powder
• lemongrass
• ginger root
• garlic
• shallot
• onion
• chicken
• vegetable oil

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Cook and stir chicken and onion in hot oil until chicken is lightly browned and onion is soft and translucent; remove onion and chicken from the pot and set aside.
2. 2 Sauté shallots in drippings in the pot for about 1 minute, then stir in garlic, ginger, lemongrass, and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to the pot and stir in chicken broth, water, and fish sauce. Season with lime leaves, bay leaf, and red pepper flakes.
3. 3 Bring to a boil and add potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer until potatoes are tender and chicken is no longer pink in the center and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
4. 4 Portion soup into bowls. Garnish each dish with a cilantro sprig.

By Emily B

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
• 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
• 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
• 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 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

Ingredients

• ✓ chicken broth
• wild rice
• water chestnut
• butter
• salt
• mushroom
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring chicken broth to a boil in a medium saucepan.
3. 3 Mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter, and salt in a 1 1/2-quart baking dish.
4. 4 Cover and bake in the preheated oven for 30 minutes.
5. 5 While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in the skillet; slowly cook and stir until tender. Stir mushrooms and onion into wild rice mixture.
6. 6 Cover and continue baking until liquid has been absorbed, about 30 more minutes.

By CORWYNN DARKHOLME

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
• long-grain white rice
• corn
• pea
• carrot
• onion
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
3. 3 Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.

By Julie T

Ingredients

• ✓ chicken broth
• olive oil
• onion
• arborio rice
• parmesan cheese

Instructions

1. 1 Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook for 3 minutes, stirring occasionally.
2. 2 Stir the rice in the saucepan. Add 1/2 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the cheese before serving.

By Campbell's Kitchen

Ingredients

• ✓ chicken broth
• chicken breast
• apricot preserves
• soy sauce
• cornstarch
• water

Instructions

1. 1 Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
2. 2 Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
3. 3 Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

By M. Burton

Ingredients

• ✓ chicken broth
• rice
• mushroom stem
• mushroom piece
• water
• green onion
• butter

Instructions

1. 1 Combine broth, rice, mushrooms, water, green onions, and butter in a large pot or Dutch oven over medium-high heat. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 20 minutes. Remove from heat and let stand until liquid is absorbed, about 5 minutes.

By Sharol