Type what you have

Ingredients

• ✓ chicken stock
• arborio rice
• parmesan cheese

Instructions

1. 1 Place the rice and heated chicken stock into the rice cooker.
2. 2 Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
3. 3 Sprinkle Parmesan cheese over the rice and stir.

By turtle311

Ingredients

• ✓ chicken stock
• butternut squash
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash on a baking sheet, flesh-side up.
2. 2 Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
3. 3 Scoop flesh into a food processor; pulse until smooth. Add stock, 1/4 cup at a time, while continuing to pulse, until smooth or desired consistency. Season puree with salt and pepper.

By ChristinaB

Ingredients

• ✓ chicken stock
• baking potato
• garlic
• salt
• black pepper
• parsley

Instructions

1. 1 Cut each potato into quarters. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let dry.
2. 2 Return potatoes to the same pot. Add chicken stock and garlic and mash potatoes with a potato masher. Add more stock if needed for desired consistency. Season with salt and pepper. Garnish with parsley.

By MichelleO

Ingredients

• ✓ chicken stock
• vegetable oil
• onion
• bay leaf
• basmati rice
• salt
• butter

Instructions

1. 1 Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
2. 2 Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
3. 3 Stir basmati rice into onion mixture until rice is coated with oil.
4. 4 Pour hot chicken stock into the rice mixture. Season with salt; stir.
5. 5 Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
6. 6 Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

By Carol Castellucci Miller

Ingredients

• ✓ chicken stock
• vegetable oil
• sea salt
• rice
• mixed vegetable
• cheddar cheese

Instructions

1. 1 Heat oil in medium sauce pan over medium-high heat.
2. 2 Add remaining ingredients, except for cheese.
3. 3 Bring to a boil for 1 minute.
4. 4 Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
5. 5 Add cheese and stir until melted and serve immediately.

By Morton

Ingredients

• ✓ chicken stock
• collard green
• bacon
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 Place collard greens in a large pot; cover with salted water and bring to a boil. Reduce heat to medium-low; simmer until just tender, about 10 minutes. Drain and transfer greens to a slow cooker.
2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Crumble bacon; reserve drippings.
3. 3 Add chicken stock, bacon, drippings, and jalapeño slices to slow cooker; season with salt and black pepper. Cover slow cooker. Cook on Low for 8 hours or overnight.

By 3D's Mom

Ingredients

• ✓ chicken stock
• butter
• all-purpose flour
• milk
• salt
• black pepper

Instructions

1. 1 Melt butter in a small saucepan over medium heat. Rapidly whisk in flour until thick, about 2 minutes.
2. 2 Whisk in chicken stock until smooth. Whisk in milk; bring to a simmer. Simmer, stirring occasionally, until thickened, 3 to 5 minutes.
3. 3 Off heat, season with salt and black pepper.

By mrjonesv2

Ingredients

• ✓ chicken stock
• kosher salt
• rosemary
• thyme
• savory
• sage
• turkey
• brining bag

Instructions

1. 1 Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl; stir until salt is dissolved.
2. 2 Place turkey in a brining bag and pour brine over it, making sure to fill the cavity. Seal the bag, squeezing out as much air as possible to prevent floating.
3. 3 Submerge the sealed turkey in a 5-gallon pot filled with water. Attach a sous vide cooker to the side of the pot. Wrap the pot with a dish towel for insulation and cover with plastic wrap to minimize evaporation.
4. 4 Set the sous vide cooker to 150 degrees F (65 degrees C) and cook for 18 to 24 hours. (Maintain water level as needed during cooking.)
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
7. 7 Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By marc007

Ingredients

• ✓ chicken stock
• sugar pumpkin
• heavy cream
• nutmeg
• sage
• salt
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
2. 2 Add chicken stock to pumpkin and purée. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage, and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream.

By Kathy

Ingredients

• ✓ chicken stock
• all-purpose flour
• salt
• milk
• egg
• butter

Instructions

1. 1 Stir together flour and salt in a large bowl until combined. Add milk, beaten eggs, and butter. Knead dough until smooth, about 5 minutes. Cover and let rest for 10 minutes.
2. 2 Roll dough out on a floured surface to 1/8- or 1/4-inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking, at least 1 hour.
3. 3 Bring chicken stock to a boil in a large pot. Add noodles; cook at a boil until noodles are soft with no bite and broth has thickened, about 15 minutes.

By James Noble

Ingredients

• ✓ chicken stock
• sweet potato
• baby spinach
• chicken
• garlic
• salt
• black pepper

Instructions

1. 1 Cook sweet potato in chicken stock in a stockpot over high heat until sweet potato is soft enough to pierce with a fork, about 10 minutes. Stir in spinach, chicken, and garlic; simmer until spinach is wilted and broth is reduced slightly, 10 to 15 minutes more. Season with salt and black pepper.

By tellinglaurel

Ingredients

• ✓ chicken stock
• yellow onion
• olive oil
• salt
• pepper
• rosemary
• heavy cream

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
3. 3 Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.

By rowdy

Ingredients

• ✓ chicken stock
• beef sausage
• onion
• black-eyed pea
• water
• cayenne pepper
• instant rice

Instructions

1. 1 Place sausage and onion into a large saucepan over medium heat; cook and stir until sausage begins to brown, about 10 minutes.
2. 2 Stir in black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. Stir in rice; cover and cook, stirring occasionally, until rice is tender, 20 to 25 minutes.

By DONIGL

Ingredients

• ✓ chicken stock
• spring onion
• butter
• spring garlic
• steel-cut oat
• sea salt
• black pepper
• white wine
• parmigiano-reggiano cheese

Instructions

1. 1 Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
2. 2 Measure out 2 tablespoons spring onion tops and reserve.
3. 3 Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
4. 4 Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
5. 5 Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
6. 6 Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.

By Leslie Kelly

Ingredients

• ✓ chicken stock
• potato
• garlic
• saffron
• milk
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes.
2. 2 Drain potatoes and return to the pot; reserve cooking stock for another use. Add milk, olive oil, salt, and black pepper; mash potatoes with a potato masher until smooth.

By nmschalk

Ingredients

• ✓ chicken stock
• sweet potato
• butter
• leek
• coconut milk
• black pepper
• cayenne pepper

Instructions

1. 1 Melt butter in a pan over medium-high heat. Add leeks and saute in the hot butter until translucent, 5 to 7 minutes. Add sweet potatoes and saute, 3 to 5 minutes. Pour in coconut milk. Stir in chicken stock, ground black pepper, and cayenne. Let simmer, stirring occasionally, until potatoes are tender, about 30 minutes.
2. 2 Blend soup with an immersion blender; serve.

By Trey Rightnowar

Ingredients

• ✓ chicken stock
• olive oil
• leek
• garlic
• kumquat
• salt
• quinoa

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir leek, garlic, and kumquats until brown, 5 to 10 minutes. Season with salt.
2. 2 Cook and stir quinoa into kumquat mixture until quinoa is toasted, about 1 minute; add chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until quinoa has absorbed the chicken stock, about 20 minutes.

By JCL

Ingredients

• ✓ chicken stock
• soy sauce
• cornstarch
• garlic
• salt
• black pepper
• sesame oil
• stir-fry vegetable
• shrimp

Instructions

1. 1 Gather all ingredients.
2. 2 Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.
3. 3 Heat sesame oil in a large skillet over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes.
4. 4 Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes.
5. 5 Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.

By damialyon

Ingredients

• ✓ chicken stock
• ✓ chicken stock
• balsamic vinegar
• orange juice
• honey
• cornstarch
• blueberry
• chive
• salmon steak
• olive oil
• salt
• pepper

Instructions

1. 1 Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.
2. 2 Preheat grill to medium high-heat.
3. 3 Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

By JAYDA

Ingredients

• ✓ chicken stock
• olive oil
• garlic
• turkey drumstick
• collard green
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Heat oil in a large pot over medium heat. Add garlic; gently sauté until fragrant and golden brown, about 1 minute. Pour in chicken stock and add turkey leg; cover and simmer for 30 minutes.
2. 2 Add collard greens and increase heat to medium-high. Cover and cook, stirring occasionally, until greens have cooked down, about 45 minutes.
3. 3 Reduce heat to medium. Season with salt and pepper to taste; cover and continue to cook until greens are tender and dark green, 45 to 60 minutes.
4. 4 Drain greens, reserving cooking liquid. Mix in red pepper flakes if desired. Use reserved cooking liquid to reheat leftovers.

By ANADRI

Ingredients

• ✓ chicken stock
• panko bread crumb
• butter
• halibut fillet
• lemon juice
• salt
• black pepper
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir together panko bread crumbs and melted butter in a bowl until well combined. Set aside.
3. 3 Pour enough chicken stock into an oven-proof skillet to cover the bottom; arrange halibut fillets in the skillet.
4. 4 Drizzle lemon juice over fillets; season with salt and pepper. Spread a thin layer of Dijon mustard over each fillet; press bread crumb mixture into mustard.
5. 5 Bake fish in the skillet in the preheated oven until fillets flake easily with a fork and topping is browned, about 20 minutes.

By Lindsey

Ingredients

• ✓ chicken stock
• butternut squash
• olive oil
• salt
• black pepper
• nutmeg
• ginger
• hazelnut coffee creamer

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.
3. 3 Bake in the preheated oven until tender, about 1 hour.
4. 4 Transfer baked squash to a 4-quart pot and add chicken stock until level with squash. Add ginger and nutmeg and bring to a simmer, about 15 minutes.
5. 5 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add creamer and stir to combine.

By Chris B 47

Ingredients

• ✓ chicken stock
• butternut squash
• water
• turmeric
• ginger
• coconut milk
• salt
• black pepper

Instructions

1. 1 Combine butternut squash, water, turmeric, and ginger 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 8 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. Pour in coconut milk. Using an immersion blender, blend soup until smooth.
3. 3 Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.

By Cindi Bond

Ingredients

• ✓ chicken stock
• chicken breast
• horseradish
• chive
• compound butter
• yellow onion
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Using 2 fingers, loosen the skin on each chicken breast. Thinly slice compound butter and stuff under skin to cover as much of the chicken as possible.
3. 3 Layer onion slices on the bottom of a glass baking dish. Pour in chicken stock. Place chicken breasts on top of the onions, skin-side up. Season with salt and pepper.
4. 4 Bake in the preheated oven for 30 minutes. Start basting chicken with its juices and rotate if skin is not crisping evenly. Continue baking until chicken is no longer pink in the center and the juices run clear, about 25 more minutes, depending on the size of the chicken breasts. Baste chicken every 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Amy Campbell

Ingredients

• ✓ chicken stock
• bacon
• brussels sprout
• garlic
• butter
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Cook bacon in a large cast iron skillet over medium heat until just crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate, reserving bacon grease in the skillet.
2. 2 Place Brussels sprouts in the skillet with the cut-sides down. Increase heat to medium-high and saute in the bacon grease until lightly browned, 2 to 3 minutes.
3. 3 Add garlic and saute until fragrant, about 30 seconds.
4. 4 Pour in chicken stock and cover skillet with a lid; simmer until Brussels sprouts are bright green, 3 to 5 minutes. Remove the lid and continue simmering, until liquid is evaporated and sprouts are at desired tenderness, 3 to 5 more minutes.
5. 5 Remove skillet from the heat. Add bacon, butter, balsamic vinegar, salt, and pepper; stir until butter is melted.

By kyle

Ingredients

• ✓ chicken stock
• whole-wheat noodle
• orange marmalade
• tamari sauce
• ginger root
• black pepper
• lemon
• peanut oil
• chicken breast
• stir-fry vegetable

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil.
2. 2 Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
3. 3 Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
4. 4 Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
5. 5 Remove sauce from heat. Stir in lemon juice and set aside.
6. 6 Heat peanut oil in a large skillet over medium-high heat.
7. 7 Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
8. 8 Remove chicken from skillet and set aside, leaving oil in the pan.
9. 9 Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
10. 10 Remove ginger root piece from sauce and discard.
11. 11 Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
12. 12 Serve over whole-wheat noodles.

By cookied

Ingredients

• ✓ chicken stock
• water
• salt
• soba noodle
• ginger
• luncheon meat
• green onion
• soy sauce
• egg

Instructions

1. 1 Bring water and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, add soba noodles, stirring occasionally, until firm yet tender to the bite, 3 minutes. Drain and rinse until warm water. Set aside.
2. 2 Bring stock and ginger to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low, stir in luncheon meat, green onions, and soy sauce; cook, stirring once, until heated through, about 5 minutes.
3. 3 Meanwhile, fill a pot with 1 inch of water and bring to a boil. Add eggs; cover and let boil for 6 minutes. Remove eggs immediately to an ice bath to cool. Halve lengthwise.
4. 4 Divide soba noodles among 4 bowls; spoon broth and toppings over noodles. Top with soft-cooked eggs and serve immediately.

By thymeforpineapple

Ingredients

• ✓ chicken stock
• butternut squash
• red onion
• cranberry
• butter
• olive oil
• brown sugar
• almond
• parmesan cheese
• salt

Instructions

1. 1 Bring chicken stock, butternut squash, red onion, and cranberries to a boil in a saucepan, reduce heat to low, and simmer until squash is tender when pierced with a fork, about 15 minutes. Drain.
2. 2 Heat butter and olive oil together in a large skillet over medium heat. Gently stir butternut squash mixture into hot butter and oil; sprinkle with brown sugar. Gently flip vegetables when browned, about 5 minutes per side. Sprinkle with almonds, Parmesan cheese, and salt.

By LCjynx

Ingredients

• ✓ chicken stock
• water
• yellow onion
• celery
• carrot
• tomato paste
• salt
• black peppercorn
• bay leaf
• chicken breast

Instructions

1. 1 Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
2. 2 Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in center, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).

By Ace

Ingredients

• ✓ chicken stock
• red onion
• bacon
• apple cider vinegar
• brown sugar
• red pepper flakes
• collard green
• salt
• black pepper

Instructions

1. 1 Cook onion and bacon in a large pot over medium-high heat until onion is soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes; cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
2. 2 Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.

By Marviboy