Type what you have

Ingredients

• ✓ chicken broth
• vegetable oil
• pork
• garlic
• soy sauce
• apple cider vinegar
• bay leaf
• coconut milk
• all-purpose flour

Instructions

1. 1 Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
2. 2 Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
3. 3 Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.

By METALMOMMY

Ingredients

• ✓ chicken broth
• garlic
• cornstarch
• vegetable oil
• black pepper
• sirloin tip
• vegetable oil
• onion
• green bean
• soy sauce

Instructions

1. 1 Combine garlic, cornstarch, 1 teaspoon oil, and black pepper in a large mixing bowl. Add sirloin tips; mix well.
2. 2 Heat 2 tablespoons oil in a wok over high heat for 1 minute. Add sirloin mixture; cook and stir until beef begins to brown, about 2 minutes. Transfer to a large bowl and set aside.
3. 3 Heat remaining 1 tablespoon oil in the same wok. Add onion; cook and stir until tender. Mix in green beans, then pour in broth. Cover, reduce heat to medium, and simmer until beans are tender-crisp, 4 to 5 minutes.
4. 4 Stir in beef and soy sauce. Cook, stirring constantly, until heated through, 1 to 2 minutes.

By Maryellen

Ingredients

• ✓ chicken broth
• vegetable oil
• onion
• jalapeno pepper
• garlic
• turmeric
• cinnamon
• long-grain white rice
• water
• bay leaf
• green onion

Instructions

1. 1 Heat oil in a large, heavy pan over medium heat. Stir in onion, jalapeños, and garlic. Sauté until onion is translucent; about 6 to 8 minutes.
2. 2 Stir in turmeric and cinnamon. Add rice; cook and stir for 2 minutes. Mix in chicken broth, water, and bay leaf; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
3. 3 Turn off the heat and let sit for 5 minutes. Garnish with chopped green onion.

By Andi

Ingredients

• ✓ chicken broth
• long grain white rice
• water
• green bean
• olive oil
• chicken breast
• peanut butter
• honey
• soy sauce
• red chile paste
• lemon juice
• green onion
• peanut

Instructions

1. 1 Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
3. 3 Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
4. 4 Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

By ERINPETERSON

Ingredients

• ✓ chicken broth
• garlic
• green onion
• ginger root
• peanut
• lemon juice
• honey
• soy sauce
• coriander seed
• red pepper flake
• butter
• pork tenderloin
• skewer

Instructions

1. 1 In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
2. 2 Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
3. 3 Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
4. 4 Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

By Debbie

Ingredients

• ✓ chicken broth
• duck leg
• salt
• black pepper
• vegetable oil
• onion
• garlic
• rice vinegar
• soy sauce
• sambal chili paste
• hot pepper sauce
• bay leaf

Instructions

1. 1 Season duck legs with salt and black pepper.
2. 2 Heat oil in a large, deep skillet over medium-high heat. Add duck legs, skin-side down, and cook until browned, 3 to 4 minutes per side. Transfer to a plate; drain all but 1 tablespoon fat from the skillet.
3. 3 Cook onion in reserved duck fat over medium heat until it begins to turn translucent, 3 to 4 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in broth, vinegar, soy sauce, chili paste, and bay leaves; bring to a simmer.
4. 4 Return duck legs to the skillet, loosely cover, and simmer until duck legs are tender and easily pierced with a fork, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Uncover, increase the heat to high, and cook until the sauce is thick, about 5 minutes; season with salt and black pepper to taste. Discard bay leaves before serving.

By John Mitzewich

Ingredients

• ✓ chicken broth
• olive oil
• onion
• garlic
• ginger
• chicken wing
• fish sauce
• glutinous sweet rice
• salt
• pepper
• green onion
• lemon
• fish sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes.
3. 3 Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
4. 4 Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot.
5. 5 Season with salt and pepper. Portion soup into bowls and garnish with green onion.
6. 6 Serve with lemon slices and additional fish sauce, if desired.

By lola

Ingredients

• ✓ chicken broth
• water
• mung bean
• olive oil
• onion
• garlic
• pork loin
• salt
• black pepper
• prawn
• tomato
• spinach

Instructions

1. 1 Bring water and mung beans to a boil in a pot; boil until beans are soft, about 40 minutes. Mash beans; set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, 5 to 7 minutes. Add pork; season with salt and black pepper. Cook and stir 3 minutes. Gently stir in prawns; cook 2 minutes. Add tomatoes; cook 3 minutes more. Reduce heat. Add chicken broth; simmer and stir for 5 minutes.
3. 3 Add mashed beans; mix well. Cook 5 minutes, stirring frequently to prevent soup from sticking to the bottom of the pot. Add more chicken broth or water if soup is too thick. Stir spinach leaves into soup; cook 2 minutes more. Serve hot.

By lola

Ingredients

• ✓ chicken broth
• rice noodle
• vegetable oil
• shrimp
• pork
• onion
• garlic
• ginger
• bok choy
• oyster sauce
• red pepper flakes
• green onion

Instructions

1. 1 Soak rice noodles in warm water in a bowl for 20 minutes; drain.
2. 2 Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Sauté noodles for 1 minute; transfer to a serving dish. Keep warm. Add remaining 2 tablespoons oil to wok; sauté shrimp, pork, onion, garlic, and ginger for 1 minute.
3. 3 Stir in bok choy, chicken broth, and oyster sauce; season with pepper flakes. Cover; cook until bok choy is wilted, about 1 minute. Serve over noodles; garnish with green onion.

By Allrecipes Member

Ingredients

• ✓ chicken broth
• ground pork
• shrimp
• water chestnut
• salt
• black pepper
• wonton wrapper
• olive oil
• onion
• garlic
• chicken breast
• bok choy
• green onion

Instructions

1. 1 Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for soup. Wrap about 1 tablespoon of remaining filling in a wonton wrapper. Repeat until all filling is used up.
2. 2 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Stir in chicken and reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop filled wontons into soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minutes more. Garnish with green onions.

By lola

Ingredients

• ✓ chicken broth
• water
• salt
• chicken leg
• shiitake mushroom
• bean thread noodle
• olive oil
• onion
• garlic
• achiote powder
• fish sauce
• salt
• pepper
• green onion

Instructions

1. 1 Bring water and 1 teaspoon salt to a boil in a large pot. Add chicken legs and simmer until no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove chicken and allow to cool, then remove meat from the bones and shred with two forks. Discard the skin and bones.
2. 2 Meanwhile, place shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove mushrooms, reserving water; slice, and set aside. Place noodles in reserved water, adding more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain and cut noodles if desired.
3. 3 Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add achiote powder and continue to cook and stir until the mixture is well coated. Stir in shredded chicken meat, sliced shiitake mushrooms, and fish sauce; season with salt and pepper.
4. 4 Stir in chicken broth and reserved cooking liquid from chicken. Bring to a boil for 5 minutes. Add noodles and cook 5 minutes more. Garnish with green onions.

By lola

Ingredients

• ✓ chicken broth
• ✓ chicken broth
• white sugar
• soy sauce
• white wine
• tofu
• salt
• pepper
• cornstarch
• oil
• onion
• tomato
• green bean
• bamboo shoot
• cornstarch
• water

Instructions

1. 1 In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
2. 2 Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
3. 3 Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
4. 4 In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
5. 5 Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
6. 6 Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.

By SHARONLIN

Ingredients

• ✓ chicken broth
• water
• chicken bone
• chicken
• onion
• ginger
• rock sugar
• fish sauce
• pho ga soup seasoning
• salt
• rice stick noodle
• bean sprout
• green onion
• cilantro
• thai basil
• lime

Instructions

1. 1 Bring water to a boil in a stockpot. Meanwhile, rinse chicken bones under hot water to get rid of impurities.
2. 2 Place bones in the pot of boiling water. Reduce heat and simmer until starting to soften, skimming any fat off the surface of the broth, about 60 minutes. Discard parboiled bones.
3. 3 Place whole chicken into the pot and simmer until no longer pink in the center, 30 to 40 minutes. Remove chicken from broth and set aside to cool. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Combine onion and ginger in a skillet over medium-high heat. Cook and stir until nicely browned and fragrant, about 7 minutes. Smash ginger with the backside of a knife onto a cutting board. Place onion and ginger into the broth. Add chicken broth, rock sugar, fish sauce, pho ga seasoning, and salt.
5. 5 Bring a large pot of water to a boil. Add rice noodles and boil until tender yet firm to the bite, 2 to 3 minutes. Drain.
6. 6 Peel skin off of the cooled chicken; discard skin and bones, reserving the meat.
7. 7 Serve noodles in bowls topped with chicken meat and broth. Garnish with bean sprouts, green onion, cilantro, and Thai basil. Squeeze a wedge of lime into each bowl.

By Chef Tran

Ingredients

• ✓ chicken broth
• cilantro
• coconut milk
• potato
• red pepper flake
• bay leaf
• makrut lime leaf
• fish sauce
• water
• carrot
• green bell pepper
• curry powder
• lemongrass
• ginger root
• garlic
• shallot
• onion
• chicken
• vegetable oil

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Cook and stir chicken and onion in hot oil until chicken is lightly browned and onion is soft and translucent; remove onion and chicken from the pot and set aside.
2. 2 Sauté shallots in drippings in the pot for about 1 minute, then stir in garlic, ginger, lemongrass, and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to the pot and stir in chicken broth, water, and fish sauce. Season with lime leaves, bay leaf, and red pepper flakes.
3. 3 Bring to a boil and add potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer until potatoes are tender and chicken is no longer pink in the center and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
4. 4 Portion soup into bowls. Garnish each dish with a cilantro sprig.

By Emily B

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