Skip to content

Type what you have

Cook with

chicken bouillon ×
KFC Copycat Gravy
Pantry American

KFC Copycat Gravy

4.2

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Melt 1 1/2 tablespoons butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
  2. 2 Add remaining 1 1/2 tablespoons butter and let melt. Whisk in flour to form a thick paste the consistency of cake frosting.
  3. 3 Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes.
  4. 4 Whisk in water and both bouillons until no lumps remain. Stir in pepper and bring mixture to a boil.
  5. 5 Cook and stir until thickened to gravy consistency, 8 to 10 minutes.

By DecompileCodex

Turkey Stock
Pantry American

Turkey Stock

4.7

Prep
15 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot. Pour in enough water to cover.
  2. 2 Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes.
  3. 3 Strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl; discard solids.

By Julia Monroe

Mushrooms in White Wine Sauce
Pantry American

Mushrooms in White Wine Sauce

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, bouillon cube, basil, salt, and pepper; bring to a boil.
  2. 2 Reduce the heat and simmer, uncovered and stirring occasionally, for 10 minutes. Mix remaining 1/4 cup water and cornstarch together in a small bowl; stir into mushroom mixture and cook until thickened, about 5 minutes.

By LINDAAL

Creamy Chicken Gravy
Pantry American

Creamy Chicken Gravy

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Melt butter in a saucepan over medium-high heat; add red onion. Sauté until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and black pepper.
  2. 2 Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer until flavors meld, about 1 hour.
  3. 3 Combine water and flour in a bowl until thoroughly blended. Slowly stir flour mixture into gravy while continuously stirring. Simmer until thickened, 15 to 30 minutes more.

By Alycia Sanders

Chicken Bouillon Rice
Dinner

Chicken Bouillon Rice

3.6

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 In a saucepan bring water to a boil. Add rice and bouillon and stir. Reduce heat, cover and simmer for 20 minutes. Mix well before serving.

By Jennifer Riggs

Lightning Gravy

Lightning Gravy

4.1

Prep
Cook
5 min
Total
5 min

Instructions

  1. 1 In a microwave safe dish heat water and bouillon on high, stirring occasionally until just boiling.
  2. 2 In a small bowl combine the cornstarch and cold water and mix together; stir into the hot broth and cook on medium for about 1 minute, or until thick, stirring at 30 second intervals.

By Denyse

Old Fashioned Chicken and Dumplings

Old Fashioned Chicken and Dumplings

3.1

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
  2. 2 Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
  3. 3 In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
  4. 4 Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
  5. 5 Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
  6. 6 Add chicken meat, and stir. Serve hot.

By Lana Walker

Easy Homestyle Green Beans
Dinner

Easy Homestyle Green Beans

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat a saucepan over medium heat, and add the bacon pieces. Fry for a few minutes, then add the onions. Cook and stir until the onions are tender, about 5 minutes. Pour in the green beans, and crumble in the bouillon cube. Stir to blend, then simmer for about 15 minutes. If you wish to simmer longer, add more water to keep the beans from scorching.

By Jennifer Bootz Evans

Grilled Onions
Dinner American

Grilled Onions

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter.
  3. 3 Replace the top of the onion, and wrap in aluminum foil.
  4. 4 Place onions on preheated grill over indirect heat, and close the lid. Cook until tender, about 1 hour.
  5. 5 Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

By Linda Smith

Caramelized Turnips
Dinner

Caramelized Turnips

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place turnips, water, and bouillon into a large skillet over medium heat; simmer until water has evaporated and turnips are tender, about 15 minutes.
  2. 2 Stir butter into turnips until melted, then sprinkle with sugar. Gently simmer, stirring occasionally, until butter and sugar cook into a brown, sticky coating on turnips, about 10 minutes. Serve hot.

By Lynn Pennec

Fast and Easy Zucchini Soup
Soup American

Fast and Easy Zucchini Soup

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
  2. 2 Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.

By Jilly Bean

Thighs on Rice
Dinner

Thighs on Rice

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Dissolve bouillon in 1 tablespoon of water.
  2. 2 Combine rice, onion, and butter in a medium bowl. Stir in bouillon mixture and 2 cups water. Mix well and pour into a 9x13-inch baking dish.
  3. 3 Place thighs on top of rice mixture and season with Italian seasoning. Bake in the preheated oven until thighs are no longer pink at the bone and the juices run clear, about 35 to 45 minutes depending on the size of the thighs.

By Carol B

Armenian Rice Pilaf
Dinner

Armenian Rice Pilaf

4.6

Prep
5 min
Cook
30 min
Total
35 min

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

Super Easy Chicken Noodle Soup
Dinner American

Super Easy Chicken Noodle Soup

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Measure water into a large pot. Add chicken and bouillon; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
  2. 2 Remove chicken from broth. Chop into small pieces, then return meat to the pot.
  3. 3 Add egg noodles and cook until tender.

By lori

Garlic Butter Rice Casserole
Dinner

Garlic Butter Rice Casserole

4.3

Prep
5 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an oven-proof dish in the oven while it preheats, about 10 minutes.
  2. 2 Remove dish from the oven and add rice, garlic, and salt. Return to the oven for 5 minutes.
  3. 3 Dissolve bouillon cubes in the boiling water, then add to the rice mixture. Return to the oven and bake, uncovered, until water is absorbed and rice is tender, about 20 minutes.

By Dukey

Moist Garlic Chicken

Moist Garlic Chicken

4.3

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Pour water into a microwave-safe casserole dish and place it in the microwave. Heat until boiling, about 2 minutes. Stir in bouillon cubes, butter, Italian seasoning, dill, and garlic salt.
  2. 2 Pierce chicken breasts with a fork on one side; place pierced-side down in the casserole dish. Chicken should be almost covered by liquid, if not completely covered.
  3. 3 Cover the dish; cook in the microwave for 10 minutes, or until chicken is no longer pink, and juices run clear. If chicken is not done after 10 minutes, continue to cook at 1 1/2 minute intervals.

By MINDERK

Slow Cooker Pork Tenderloin and Potatoes
Dinner

Slow Cooker Pork Tenderloin and Potatoes

2.8

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Place pork in the slow cooker and sprinkle with garlic. Arrange potatoes, carrots, and bouillon cubes around pork. Add water.
  2. 2 Cover and cook on Low until pork is slightly pink in the center and potatoes are tender, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Jenifer Heintskill Kusak

Potatoes and Corn Soup

Potatoes and Corn Soup

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place potatoes, celery and leaves, and onion in a large pot. Pour in enough water to cover. Bring to a boil.
  2. 2 Remove celery leaves, then stir in bouillon cubes until dissolved. Mix in corn. Reduce heat to medium-low; cook until potatoes are tender, about 20 minutes.
  3. 3 Mix chives into soup; continue cooking 5 minutes more. Serve warm.

By Soraya Sanchez

Honey Glazed Brussels Sprouts
Dinner

Honey Glazed Brussels Sprouts

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
  3. 3 Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.

By Abuela Nany

Northwest Steakhouse Steak Marinade
Dinner American

Northwest Steakhouse Steak Marinade

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Stir Greek seasoning, bouillon cube, seasoning salt, and garlic powder into melted butter in a glass measuring cup until bouillon cube is dissolved.
  2. 2 Pour marinade into a wide, shallow dish; add your steak of your choice, turning to coat both sides with marinade. Cook or grill as desired.

By Tammy Prescott Heginger

Regular Chicken Soup
Dinner

Regular Chicken Soup

4.1

Prep
30 min
Cook
150 min
Total
180 min

Instructions

  1. 1 In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
  2. 2 Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.

By Gdolapp

Slow Cooker Potato Soup

Slow Cooker Potato Soup

3.7

Prep
10 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Place potatoes, onion, butter, chicken bouillon cubes, parsley, and water into a slow cooker. Set on Low and let cook for 6 to 8 hours.
  2. 2 At least 1/2 an hour before serving, stir together milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.

By TJACKSON

Cracker Pork Chops
Dinner

Cracker Pork Chops

3.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated.
  2. 2 Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides. Add water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.
  3. 3 To deep fry, skip the water and bouillon cube. Heat frying oil to 350 degrees F (175 degrees C). Fry coated chops for about 10 minutes or until golden brown. Season with salt and pepper immediately after. They come out moist and delicious.

By LMAHONEY

Black-Eyed Pea and Bacon Soup
Dinner

Black-Eyed Pea and Bacon Soup

4.6

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
  2. 2 Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.

By EmpressChristine

Braised Celery
Dinner

Braised Celery

4.1

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
  2. 2 Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.

By Rayna Jordan

Broccoli Cheese Soup VII

Broccoli Cheese Soup VII

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
  2. 2 In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.

By Sara