Type what you have

Ingredients

• ✓ chicken broth
• quinoa
• olive oil
• garlic scape
• onion
• chicken breast
• zucchini
• tomato
• feta cheese
• basil
• lime juice

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to a simmer, cover, and cook until broth is absorbed, quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a skillet. Cook and stir garlic scapes and onion in hot oil until onion is translucent, about 5 minutes. Stir in chicken breast strips and cook until chicken is still slightly pink in the middle, about 5 more minutes. Remove chicken to a plate and set aside.
3. 3 Pour remaining 2 tablespoons olive oil in the skillet. Cook and stir zucchini and tomato in hot oil until zucchini is tender, 5 to 8 minutes. Return chicken to the skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

By kmo1070

Ingredients

• ✓ chicken broth
• pine nut
• butter
• spaghetti
• onion
• garlic
• jasmine rice
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a baking sheet.
2. 2 Toast in the preheated oven until golden brown, about 12 minutes.
3. 3 Melt butter in a saucepan over medium-low heat. Increase heat to medium and stir in spaghetti; cook until coated with melted butter and lightly browned, 3 to 5 minutes. Add onion and garlic; cook until tender, about 2 minutes. Stir in rice; cook for 5 minutes.
4. 4 Pour broth into the saucepan. Bring to a boil; cover and cook until rice is tender until liquid has been absorbed, about 20 minutes. Season with salt and pepper.
5. 5 Mix toasted pine nuts and parsley into the rice mixture.

By ebrinx

Ingredients

• ✓ chicken broth
• turkey breast
• onion
• kalamata olive
• sun dried tomato
• oil
• lemon juice
• greek seasoning
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Place turkey breast, onion, kalamata olives, sun-dried tomatoes, 1/4 cup chicken broth, lemon juice, Greek seasoning, salt, and pepper in the crock of a slow cooker.
2. 2 Cover and cook on Low for 7 hours.
3. 3 Combine remaining 1/4 cup chicken broth and flour in a small bowl; whisk until smooth. Stir into the slow cooker.
4. 4 Cover and cook on Low for 30 more minutes.

By Chris Dede

Ingredients

• ✓ chicken broth
• turkey sausage
• bacon
• onion
• garlic
• water
• chicken bouillon
• black pepper
• cauliflower
• kale
• half-and-half
• parmesan cheese

Instructions

1. 1 Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
2. 2 Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
3. 3 Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

By Jessica Grantham

Ingredients

• ✓ chicken broth
• tomato
• green bell pepper
• red bell pepper
• cubanelle pepper
• onion
• garlic
• cilantro
• olive oil
• chicken thigh
• adobo seasoning
• cumin

Instructions

1. 1 Make sofrito: Combine tomatoes, green bell pepper, red bell pepper, Cubanelle pepper, onion, garlic, and cilantro in the bowl of a food processor; pulse until finely chopped. Set aside 1 cup sofrito; store remaining in the refrigerator for another use.
2. 2 Make chicken: Heat olive oil in a large skillet over medium heat. Season chicken with adobo and cumin. Add chicken to hot oil in the skillet and sear until golden brown, 5 to 6 minutes per side. Reduce heat to low, then add chicken broth and 1 cup sofrito. Cover and simmer until chicken is fall-apart tender, about 1 hour.

By My Hot Southern Mess

Ingredients

• ✓ chicken broth
• chicken thigh
• salt
• black pepper
• italian seasoning
• olive oil
• onion
• mushroom
• garlic
• tomato
• spinach
• heavy cream
• balsamic vinegar
• parmesan cheese

Instructions

1. 1 Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
2. 2 Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
3. 3 Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
4. 4 Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
5. 5 Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
6. 6 Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

By Bibi

Ingredients

• ✓ chicken broth
• cornstarch
• water
• mushroom
• oregano
• basil
• mustard
• cumin
• black pepper
• salt
• curry powder
• garam masala
• apple cider vinegar
• garlic
• tomato
• yellow bell pepper
• red bell pepper
• onion
• pork tenderloin

Instructions

1. 1 Heat a large skillet over medium-high heat. Add pork; saute until golden brown, 6 to 7 minutes. Remove to a plate. Add onions and peppers to the skillet and saute until browned, 6 to 8 minutes. Stir in pork, diced tomatoes, chicken broth, and garlic. Add vinegar, garam masala, curry, salt, black pepper, cumin, mustard, basil, and oregano. Simmer for 10 minutes.
2. 2 Add mushrooms and simmer for 10 minutes more. Stir water and cornstarch together in a small bowl and pour into the skillet. Cook and stir until thickened, 2 to 3 minutes. Season to taste.

By Robert M

Ingredients

• ✓ chicken broth
• green pea
• egg

Instructions

1. 1 Bring chicken broth and peas to a boil in a large saucepan.
2. 2 Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

By akhowell

Ingredients

• ✓ chicken broth
• mustard
• heavy cream

Instructions

1. 1 Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

By USA WEEKEND columnist Pam Anderson

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
• cornstarch
• egg
• green onion

Instructions

1. 1 In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
2. 2 Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.

By Patsy

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
• hot dog
• chive

Instructions

1. 1 With a sharp knife, cut the hot dogs in half the short way. Slice each piece in half vertically, cutting about 3/4 of the way up towards the rounded end. Leave about 1 inch of the rounded end as the head of the octopus. Rotate the dog 90 degrees, and make another vertical cut. Cut the 4 legs in half again, to make 8 legs and a head. The hot dogs should look like tassels with rounded heads.
2. 2 Bring the chicken broth and chives to a boil in a soup pot. Place the octopus hot dogs into the boiling soup, and simmer for about 5 minutes. The legs will curl to make the octopus shape. Serve in bowls with an octopus or 2 in each bowl.

By nikkimarlise

Ingredients

• ✓ chicken broth
• tomato soup
• eggplant

Instructions

1. 1 Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
2. 2 Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.

By MARTHAK

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
• celery
• onion
• garlic salt
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
2. 2 Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
3. 3 Stir in jalapenos and heat through. Serve.

By Sara

Ingredients

• ✓ chicken broth
• orange
• soy sauce
• orange zest

Instructions

1. 1 Bring orange juice, soy sauce, chicken stock, and orange zest to a boil in a saucepan. Reduce heat to medium-low and simmer until sauce has reduced to half of its original volume, about 30 minutes.

By Chef HamDog

Ingredients

• ✓ chicken broth
• white pepper
• sesame oil
• egg
• pea
• green onion

Instructions

1. 1 Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

By Whitney L

Ingredients

• ✓ chicken broth
• biscuit baking mix
• milk
• chunk chicken

Instructions

1. 1 Stir together biscuit mix and milk in a medium bowl until dough comes together; set aside.
2. 2 Pour cans of chicken broth into a saucepan along with chicken; bring to a boil.
3. 3 Take a handful of biscuit dough and flatten it in your hand. Tear off 1- to 2-inch pieces and drop them into boiling broth. Make sure they are fully immersed, at least for a moment. Repeat this step with remaining biscuit dough, then carefully stir soup, so dumplings are covered by broth.
4. 4 Cover and simmer, stirring occasionally, over medium heat until dumplings are cooked through, about 10 minutes.

By Kristi Durough Parker

Ingredients

• ✓ chicken broth
• cucumber
• tomato
• lime juice
• cayenne pepper

Instructions

1. 1 Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
2. 2 Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

By JRELERJR

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 chunk
• white rice
• cream of chicken soup
• lemon juice

Instructions

1. 1 Combine broth and chicken chunks in a large pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes.
2. 2 Stir in condensed soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 minutes.

By kaylahess

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