Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ chicken broth
• butter-flavored cooking spray
• almond
• coconut
• cranberry
• couscous

Instructions

1. 1 Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
2. 2 Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

By TawandaY

Ingredients

• ✓ chicken broth
• yukon gold potato
• light cream
• butter
• salt
• black pepper

Instructions

1. 1 Combine potatoes and chicken broth in a 3-quart saucepan over medium-high heat; bring to a boil. Reduce the heat to medium, cover, and cook until potatoes are tender, about 10 minutes. Drain potatoes well in a colander, reserving the broth.
2. 2 Transfer potatoes back to the pan. Add reserved broth, cream, and butter. Mash until smooth and season with salt and pepper.

By Campbell's Kitchen

Ingredients

• ✓ chicken broth
• chicken breast
• cajun seasoning
• salt
• black pepper

Instructions

1. 1 Sprinkle chicken breasts with Cajun seasoning, salt, and pepper.
2. 2 Place a trivet in a multi-functional pressure cooker (such as Instant Pot). Pour in chicken broth and add chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Place cooked chicken breasts on a baking sheet and broil until skin is nicely browned, about 4 minutes.

By Tammy Lynn

Ingredients

• ✓ chicken broth
• oil
• egg
• stir-fry vegetable
• soy sauce
• white rice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook beaten eggs in hot oil until set, stirring occasionally. Remove scrambled eggs to a plate; set aside.
2. 2 Add vegetables, broth, and soy sauce to the same skillet; bring to a boil. Stir in rice; cover. Remove from heat and let stand for 5 minutes.
3. 3 Stir scrambled eggs into rice mixture. Serve hot.

By Minute Rice

Ingredients

• ✓ chicken broth
• rutabaga
• evaporated milk
• butter
• salt
• black pepper

Instructions

1. 1 Place rutabaga in a medium saucepan; add broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes. Drain.
2. 2 Transfer to a large bowl. Mix in evaporated milk and butter with an immersion blender a little at a time, until desired consistency is reached. Season with salt and pepper.

By Beth Wand Sidell

Ingredients

• ✓ chicken broth
• pork butt
• teriyaki marinade
• salt
• black pepper
• sesame seed

Instructions

1. 1 Place pork shoulder in slow cooker and pour teriyaki sauce and chicken broth over pork. Cook on Low until pork is fall-apart tender, 5 to 6 hours.
2. 2 Remove pork from the slow cooker, shred, and season with salt and pepper. Garnish with sesame seeds.

By Yoly

Ingredients

• ✓ chicken broth
• rotisserie chicken
• long grain rice
• egg
• parmesan cheese
• black pepper
• parsley

Instructions

1. 1 Combine chicken broth, chicken, and rice in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Meanwhile, whisk eggs and Parmigiano-Reggiano cheese together in a small bowl. Season with black pepper. Set aside.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Change the pressure cooker setting to Saute. Pour egg mixture into the broth in a slow steady stream while whisking. Cook for 1 minute. Serve immediately and garnish with parsley.

By Kim's Cooking Now

Ingredients

• ✓ chicken broth
• butter
• all-purpose flour
• milk
• light cream
• chicken

Instructions

1. 1 Melt butter in a pot over medium-high heat. Whisk in flour until a smooth paste formed, about 1 minute.
2. 2 Whisk in chicken broth, milk, and light cream; cook and stir until thickens and comes to a boil, 5 to 10 minutes. Reduce heat to medium; stir in cooked chicken. Return soup to a boil; cook until chicken heated through, 5 to 10 minutes.

By SCHSmom

Ingredients

• ✓ chicken broth
• water
• sour cherry
• butter
• salt
• black pepper
• couscous

Instructions

1. 1 In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
2. 2 Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.

By STEPHNDON

Ingredients

• ✓ chicken broth
• asparagus
• milk
• butter
• salt
• pepper

Instructions

1. 1 Blend asparagus and liquid in a blender until completely smooth.
2. 2 Pour blended asparagus into a medium saucepan. Stir in broth and milk and bring to a low simmer over medium heat. Stir in butter and season with salt and pepper.

By big surprise

Ingredients

• ✓ chicken broth
• chicken
• bread stuffing mix
• cream of chicken soup
• cream of celery soup
• evaporated milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
3. 3 In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

By Crystal Williams

Ingredients

• ✓ chicken broth
• carrot
• celery
• black pepper
• turkey
• chicken
• egg noodle

Instructions

1. 1 Heat broth, carrot, celery, and black pepper in a 3-quart saucepan over medium-high heat until mixture is boiling.
2. 2 Stir in turkey and noodles; reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

By Campbell's Kitchen