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German Rice
Dinner European

German Rice

4.5

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook Bratwurst until browned, breaking it up into chunks as it cooks, about 10 minutes.
  2. 2 Stir in onions and garlic, and cook until onions are translucent, about 5 minutes. Mix in fennel seed and sauerkraut with juice, and allow the mixture to pan-fry for 2 minutes without stirring.
  3. 3 Stir in rice and soup base until incorporated, about 2 minutes. Stir in water, raisins, and black pepper. Bring to a boil and cook, stirring frequently, for 5 minutes.
  4. 4 Reduce heat to a simmer, and cook until rice is tender and almost all the water has been absorbed, about 30 minutes.

By Natdiamond

Easy Instant Pot Honey-Garlic Chicken
Dinner

Easy Instant Pot Honey-Garlic Chicken

4.0

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Melt chicken soup base in hot water.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add avocado oil and butter; heat until butter melts. Add chicken pieces, skin-sides down, and brown for 2 to 3 minutes. Flip chicken and brown the other side.
  3. 3 Turn off pot and remove chicken to a plate. Pour 1/2 of the prepared soup base into the pot, scraping the browned bits off the bottom with a spatula.
  4. 4 Add honey, teriyaki marinade, and garlic to the remaining prepared soup base, stirring until well mixed.
  5. 5 Place the trivet inside the pot. Add chicken in a single layer. Pour honey mixture over chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  6. 6 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid. Enjoy!

By tim plank

Toscana Soup
Dinner

Toscana Soup

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
  3. 3 Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
  4. 4 Stir in broth, water and potatoes; simmer 15 minutes.
  5. 5 Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

By Ken Miller

Restaurant-Style Zuppa Toscana
Italian

Restaurant-Style Zuppa Toscana

4.7

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
  3. 3 Place bacon and onion in a large saucepan and cook over medium heat until onion is almost clear. Remove bacon and crumble. Set aside.
  4. 4 Add garlic into the pan with onion and cook together, about 1 minute. Add water, chicken soup base, and potatoes, simmer 15 minutes.
  5. 5 Add crumbled bacon, sausage, kale, and cream. Simmer, about 5 minutes, and serve.

By Nancy

Chicken and Bok Choy Soup
Lunch

Chicken and Bok Choy Soup

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

By freshfoodie

Garlic Pulled Pork
Dinner

Garlic Pulled Pork

Prep
20 min
Cook
965 min
Total
985 min

Instructions

  1. 1 Remove bone from pork butt. Combine garlic, liquid smoke, salt, and black pepper in a bowl and rub into pork.
  2. 2 Cover the bottom of a slow cooker with green cabbage leaves. Place 1 layer of onion slices on top. Add pork.
  3. 3 Combine water and chicken base in a microwave-safe measuring cup and microwave on high until dissolved, about 45 seconds. Pour over pork. Break up remaining onion slices and place on top. Cover with another layer of cabbage leaves. Cover the lid.
  4. 4 Cook on Low for 8 hours. Turn pork over and, if needed, remove any excess liquid to leave the top 2 inches uncovered. Cover and continue to cook until fork-tender, about 8 hours more.
  5. 5 Transfer pork to a large bowl and shred with 2 forks, adding juices from the slow cooker to moisten. Serve alone or over the cabbage mixture.

By Jade Kreter

Copycat Chicken Noodle-O Soup
Lunch

Copycat Chicken Noodle-O Soup

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Bring broth, water, carrots, soup base, marjoram, thyme, and onion powder to a boil in a large pot. Reduce heat and simmer for 15 minutes.
  2. 2 Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.

By Soup Loving Nicole

Curried Chicken Soup with Chickpeas and Cauliflower
Soup American

Curried Chicken Soup with Chickpeas and Cauliflower

4.1

Prep
Cook
Total

Instructions

  1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
  3. 3 Before removing from heat, stir in: 12 cup chopped fresh cilantro.
  4. 4 Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

By USA WEEKEND columnist Pam Anderson

Tofu and Mushroom Ramen
Lunch

Tofu and Mushroom Ramen

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
  2. 2 Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
  3. 3 Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
  4. 4 Distribute mushrooms and tofu amongst 4 bowls.
  5. 5 Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
  6. 6 Garnish each bowl with green onions and carrots.

By Chef Lomax

Greek-Style Lemon Potatoes
Dinner Greek

Greek-Style Lemon Potatoes

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Spread potatoes evenly in a large casserole dish.
  3. 3 Mix together olive oil, lemon juice, garlic, seasoned salt, chicken soup base, and Greek seasoning in a medium bowl until well combined. Pour over potatoes and stir to coat evenly.
  4. 4 Roast in the preheated oven, uncovered, until just tender, about 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until fork-tender, about 15 minutes.

By Ange

BBQ Turkey
Dinner American

BBQ Turkey

4.9

Prep
40 min
Cook
240 min
Total
300 min

Instructions

  1. 1 Preheat a gas grill for low heat. If using charcoal, arrange coals for indirect heat and maintain low, steady temperature.
  2. 2 Pat turkey dry with paper towels. Rub turkey all over with softened butter, inside and out, Repeat with chicken base.
  3. 3 Toss apples, onions, butter cubes, and garlic together in a large bowl until evenly combined. Stuff turkey with apple mixture and place into a disposable aluminum roasting pan. Fold turkey skin around the neck area to cover the hole. Turn turkey over and pour wine into the opening at the other end until turkey is full or the bottle is empty.
  4. 4 Turn turkey so the breast is facing up. Insert a pop-up timer or heat-safe meat thermometer into the breast. Cover the pan loosely with aluminum foil.
  5. 5 Place the roasting pan on the preheated grill and close the lid. Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill.
  6. 6 Just before turkey reaches the correct temperature, remove the aluminum foil so it can brown during the final minutes of cooking. If it starts to brown too much, replace the foil.
  7. 7 Remove from the grill; tent with foil and let rest 20 to 30 minutes before carving.

By Julie G

Instant Pot® Chicken and Pasta Soup
Lunch

Instant Pot® Chicken and Pasta Soup

Prep
25 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Combine water, chicken, celery, carrots, onion, chicken soup base, oil, garlic, rosemary, thyme, pepper, curry powder, and bay leaves 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 15 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  3. 3 Discard bay leaves. Remove chicken breasts and dice; be careful, it's hot.
  4. 4 Return chicken to the pot with pastina. Select Saute function and boil, uncovered, until pasta is tender, about 4 minutes.

By Jeremy Crockett

Hearty Chicken Vegetable Soup I
Dinner

Hearty Chicken Vegetable Soup I

4.7

Prep
15 min
Cook
100 min
Total
115 min

Instructions

  1. 1 Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
  2. 2 Remove chicken from pot with slotted spoon and set aside for later.
  3. 3 Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
  4. 4 While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy

By Diane H

Bibi's Chicken Pot Pie
Dinner

Bibi's Chicken Pot Pie

Prep
40 min
Cook
75 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Form sausage into mini meatballs and place on a rimmed baking sheet.
  3. 3 Bake in the preheated oven until nicely browned, 15 to 18 minutes. Transfer sausage to a paper towel-lined plate.
  4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Grease a deep-dish pie pan or a 2-quart casserole dish.
  5. 5 Combine boiling water and soup base in a bowl to create a double-strength chicken stock. Set aside.
  6. 6 Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add mushrooms and bell pepper. Cook, stirring occasionally, until mushrooms begin to soften, 5 to 8 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  7. 7 Sprinkle 1/4 cup flour over the vegetables and stir until all are coated. Cook and stir for 2 minutes. Add reserved chicken stock and cream. Cook and stir until thickened, about 5 minutes. Stir in sausage, spinach, and cooked chicken. Pour mixture into the prepared pan.
  8. 8 Combine remaining flour, celery seed, paprika, and salt in a medium mixing bowl. Cut in shortening with a pastry knife or fork until mixture looks like coarse meal. Sprinkle ice water over flour mixture and stir unto a ball.
  9. 9 Transfer dough onto a lightly floured surface. Flour a rolling pin and roll dough into a circle large enough to cover the prepared pie pan or casserole dish. Carefully place dough on top of chicken filling and make several slits in the top.
  10. 10 Bake in the center of the preheated oven until filling is bubbly and crust is golden brown, 40 to 45 minutes. Cook on a rack for 10 minutes before serving.

By Bibi

Cheesy Broccoli and Chicken Casserole
Dinner American

Cheesy Broccoli and Chicken Casserole

4.6

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli.
  3. 3 Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down.
  4. 4 Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.

By Robyn Stone

Whipped Cauliflower, Low-Carb
Dinner American

Whipped Cauliflower, Low-Carb

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a pot of water to a boil. Cook cauliflower florets in the boiling water until they are extremely tender, about 10 minutes; drain in a colander. Put several paper towels on top of the cauliflower and use back of a big bowl to press down and squeeze as much liquid from the cauliflower as you can.
  2. 2 Mix Parmesan cheese, cream cheese, chicken soup base, roasted garlic, and butter in a bowl. Add cauliflower to the cheese mixture; beat with an electric hand mixer until creamy, about 3 minutes. Beat milk into the mixture until you get your desired texture. Season with salt and pepper.

By Deb in Jupiter, Florida

Chicken Soup With Black Beans and Corn
Soup American

Chicken Soup With Black Beans and Corn

4.7

Prep
Cook
Total

Instructions

  1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
  3. 3 Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
  4. 4 Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

By USA WEEKEND columnist Pam Anderson

Spicy and Creamy Vegetable Soup
Italian

Spicy and Creamy Vegetable Soup

4.6

Prep
45 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
  2. 2 Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
  3. 3 Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.

By nuttyflower

Baked Chicken Burgers with Mushrooms and Spinach
Dinner American

Baked Chicken Burgers with Mushrooms and Spinach

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking pan with 1/2 of the avocado oil.
  2. 2 Combine mushrooms, spinach, onion, and garlic in the bowl of a small food processor or blender and pulse several times until chopped into very small pieces, but not pureed.
  3. 3 Place ground chicken in a bowl. Add chopped vegetables, chicken base, salt, and pepper. Mix until vegetable pieces are evenly distributed. Divide mixture into 5 evenly sized portions and shape into patties.
  4. 4 Place patties onto the prepared baking sheet and lightly brush with remaining avocado oil.
  5. 5 Bake in the preheated oven for about 20 minutes. Turn on the broiler and broil each side until browned, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. 6 Place each chicken burger on a bun.

By Bibi

One-Pot Chicken Stew
Soup American

One-Pot Chicken Stew

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat oil in a Dutch oven or large pot over medium heat. Add chicken and onion; cook and stir until browned, 5 to 7 minutes. Add flour; cook and stir until mixture is coated, 2 to 3 minutes.
  2. 2 Add water, potatoes, carrot, soup base, and Herbes de Provence. Cover and simmer, 15 to 20 minutes. Add mushrooms and peppers; simmer until vegetables are tender, 10 to 15 minutes more.

By Gillian

Tarragon Chicken and Rice Soup
Dinner American

Tarragon Chicken and Rice Soup

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Fill a Dutch oven or stockpot about 3/4 full with water; mix chicken base, tarragon, basil, and black pepper into water and bring to a boil. Cook chicken in the boiling broth mixture until no longer pink in the center, 15 to 20 minutes. Remove chicken from broth, leaving broth in Dutch oven to simmer. Dice chicken and add it back to the simmering broth.
  2. 2 Mix rice, onion, carrot, celery, and garlic into simmering broth; cook until rice is tender and soup is thickened, 25 to 30 minutes. Add more water if needed.

By RUBYJEWEL

Thai Yellow Curry Chicken
Dinner Asian

Thai Yellow Curry Chicken

4.5

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
  2. 2 Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
  3. 3 Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
  4. 4 Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
  5. 5 Serve chicken curry over rice. Garnish with cashews just before serving.

By RyWild

Creamy Morel Mushroom Soup
Soup American

Creamy Morel Mushroom Soup

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
  2. 2 Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

By Jennifer F

Instant Pot Minestrone Soup
Dinner Italian

Instant Pot Minestrone Soup

4.5

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 5 minutes. Add water, chicken soup base, beans, zucchini, onion, carrots, and garlic. Stir once.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 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. Add spinach, Italian herbs, and rosemary; stir until spinach has wilted. Ladle minestrone into bowls and top with freshly grated Parmesan cheese.

By thedailygourmet

Basic Chicken Soup
Soup American

Basic Chicken Soup

4.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
  2. 2 Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
  3. 3 Bring to a boil, stirring any browned bits off the bottom with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from the heat and add lemon juice.

By Robyn Stone

Awesome Chicken Noodle Soup
Soup American

Awesome Chicken Noodle Soup

4.7

Prep
20 min
Cook
135 min
Total
155 min

Instructions

  1. 1 Place chicken into a large stockpot and pour in water. Bring to a boil over high heat. Reduce the heat, cover, and simmer, skimming fat as needed, for 30 minutes. Add whole carrots, whole celery, onion half, lemongrass, bay leaves, and peppercorns. Cover and simmer for 1 hour; chicken should no longer be pink at the bone and the juices should run clear. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  2. 2 Transfer chicken to a platter and let sit until cool enough to handle. Strain stock, discarding solids.
  3. 3 Return strained stock to the pot and set over high heat. Stir in sliced carrots, sliced celery (not the leaves), and chicken base. Bring to a boil, then reduce the heat, cover, and simmer until carrots are tender, about 20 minutes.
  4. 4 Meanwhile, remove and discard skin from cooled chicken. Chop meat into bite-sized pieces.
  5. 5 Add noodles and celery leaves to the pot; simmer until noodles are tender yet firm to the bite, about 10 minutes. Stir in chicken and cook until heated through, 3 to 5 minutes.

By ALANK

Sous Vide Carnitas
Dinner Mexican

Sous Vide Carnitas

Prep
15 min
Cook
1440 min
Total
1455 min

Instructions

  1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165 degrees F (74 degrees C) according to manufacturer's directions.
  2. 2 Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
  3. 3 Cut pork butt into 2 chunks and rub with soup base. Sprinkle with spice mixture and rub until evenly distributed. Place pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.
  4. 4 Place bag into the water and set timer for 24 hours, turning bag over halfway through. When done, remove pork to a platter, reserving some or all of the juices.
  5. 5 To crisp up carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add shredded pork and fry until edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternately, you may crisp under an oven broiler for 3 to 4 minutes.

By France Cevallos