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
• 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

Ingredients

• ✓ chicken broth
• potato
• garlic
• heavy cream
• sour cream
• chive
• salt
• butter

Instructions

1. 1 Bring chicken broth to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain, reserving broth.
2. 2 Stir in garlic, cream and 1 to 2 tablespoons broth; mash until creamy. Blend in sour cream, chives, salt and butter. Heat through and serve.

By Sara

Ingredients

• ✓ chicken broth
• cauliflower
• cream cheese
• sour cream
• butter
• ranch dressing mix

Instructions

1. 1 Place cauliflower on a trivet in a multi-functional pressure cooker (such as Instant Pot®). Add chicken broth; 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 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 While pressure is releasing, mix cream cheese, sour cream, butter, and ranch dressing mix together in a small bowl.
4. 4 Transfer cauliflower to a large bowl. Add cream cheese mixture and toss to combine. Puree with an immersion blender until smooth and creamy.

By CHOppingTheCarbs

Ingredients

• ✓ chicken broth
• vegetable oil
• red onion
• long-grain white rice
• black pepper

Instructions

1. 1 Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

By Denyse

Ingredients

• ✓ chicken broth
• oil
• chicken breast
• cream cheese
• pesto

Instructions

1. 1 Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done, 170 degrees F (75 degrees C). Transfer to plate; cover to keep warm.
2. 2 Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

By PHILADELPHIA Cream Cheese

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
• butter
• egg noodle
• long grain white rice
• chicken bouillon

Instructions

1. 1 Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
2. 2 Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

By 5lilblessings

Ingredients

• ✓ chicken broth
• italian seasoning
• spinach
• long-grain white rice
• parmesan cheese

Instructions

1. 1 Heat broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
2. 2 Stir in spinach and rice; reduce heat to low. Cover saucepan; cook until rice is tender, 20 minutes. Stir in ½ cup Parmesan cheese. Serve with additional cheese.

By Campbell's Kitchen

Ingredients

• ✓ chicken broth
• orzo
• butter
• garlic
• spinach
• portobello mushroom
• salt
• black pepper

Instructions

1. 1 Combine chicken broth and orzo in a multi-functional pressure cooker (such as Instant Pot); stir to combine. Close and lock the lid. Select 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. Switch to Sauté function. Stir in butter, garlic, spinach, and mushrooms. Season with salt and pepper.

By thedailygourmet

Ingredients

• ✓ chicken broth
• chicken breast
• spaghetti sauce
• pepperoni
• jalapeno
• spaghetti
• mozzarella cheese

Instructions

1. 1 Pour broth into the bottom of a slow cooker. Add chicken breasts. Pour spaghetti sauce over chicken. Layer pepperoni and jalapeno slices on top.
2. 2 Cook on Low until chicken is cooked through, 4 to 5 hours.
3. 3 Divide spaghetti among 4 serving plates. Lay mozzarella cheese slices over spaghetti. Divide chicken mixture among plates.

By Carla Hudson

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