Ingredient

Chicken broth Recipes

18 recipes with chicken broth for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

18 recipes

Chicken and Broccoli Stir-Fry with chicken breast, broccoli and soy sauce — China recipe

🇨🇳ChinaMedium

Meat Dishes

Chicken and Broccoli Stir-Fry

Thin strips of chicken and broccoli florets cooked fast in a hot pan, then coated in a glossy brown sauce built on soy, oyster sauce, ginger, and garlic. Ready in 25 minutes, high in protein.

25 min320 kcal4 serves

💪High protein⚡Quick

Chicken and Mushroom in Creamy Sauce with chicken breasts, mushrooms and heavy cream — France recipe

🇫🇷FranceAdvanced

Meat Dishes

Chicken and Mushroom in Creamy Sauce

Chicken cutlets seared until golden, then a pan sauce built in the same skillet — mushrooms, garlic, a splash of white wine, chicken broth, heavy cream, parmesan. The sauce is what this is really about. Chicken breast is lean and mild on its own; the sauce is where all the flavor lives. Thirty-five minutes, one pan.

35 min450 kcal4 serves

💪High protein

One-Pot Lemon Asparagus Pasta with Shrimp with large shrimp, asparagus and linguine — Mediterranean recipe

🌊MediterraneanAdvanced

Fish and Seafood Dishes

One-Pot Lemon Asparagus Pasta with Shrimp

Pasta cooked directly in broth with lemon, garlic and white wine, so the starch that normally washes down the drain becomes the sauce. Asparagus and shrimp go in at the very end — two minutes, no more — so they stay bright and barely cooked. The whole thing comes together in one pan in half an hour. Works just as well with salmon or scallops if shrimp isn't your thing.

30 min520 kcal4 serves

⚡Quick🌶️Spicy💪High protein

Lemon Marry Me Chicken with chicken thighs, heavy cream and sun dried tomatoes in oil — USA recipe

🇺🇸USAAdvanced

Meat Dishes

Lemon Marry Me Chicken

The original Marry Me Chicken gets a lemon treatment — zest and juice cut through the cream sauce and make the whole thing taste lighter than it has any right to. Sun-dried tomatoes, parmesan, garlic, a splash of white wine, fresh thyme. One skillet, one sauce, chicken thighs that stay juicy because they finish in the oven. Serve it over pasta, rice, or just with bread to drag through the sauce.

35 min550 kcal4 serves

💪High protein🌾Gluten-free🌶️Spicy

Stracciatella alla Romana (Roman Egg Drop Soup) with chicken broth, eggs and parmesan — Italy recipe

🇮🇹ItalyEasy

Soups

Stracciatella alla Romana (Roman Egg Drop Soup)

Stracciatella alla romana is a Roman egg drop soup: hot chicken or meat broth into which a mixture of beaten eggs and grated Parmigiano-Reggiano is streamed, forming delicate little 'rags' of egg. It is the Italian version of egg drop soup, but unlike the Chinese one, which is often thickened with cornstarch, the Italian stays clear and brothy — the richness comes from the egg and cheese themselves. The name comes from straccetti or stracce, meaning 'little rags,' an apt description of how the beaten egg looks when it hits the simmering broth and breaks into tiny clouds. It is a first course (primo) of the Roman tradition and of central Italy more broadly, especially Marche and Abruzzo. Despite humble peasant origins, today stracciatella often opens holiday banquets at Easter and Christmas, and it is the classic comfort food many Italians remember their grandmother making at the first sign of a cold. The single technical key is heat: the broth must be at a gentle simmer, never a rolling boil, or the egg scrambles into clumps instead of forming silky rags. Stream the egg-and-cheese mixture slowly into the swirling broth, stirring in one direction. Authentic alla romana contains zero semolina — that is a northern variation that turns the delicate rags into porridge. Salt goes in at the very end because Parmigiano already brings its own. Four ingredients, ready in about 15 minutes, served immediately with olive oil, pepper, and parsley.

15 min150 kcal4 serves

⚡Quick🌾Gluten-free

Vichyssoise (Cold Leek and Potato Cream Soup) with leeks, potatoes and heavy cream — France recipe

🇫🇷FranceMedium

Soups

Vichyssoise (Cold Leek and Potato Cream Soup)

Vichyssoise is a cold, velvety cream soup of leeks, potatoes, and cream, served ice-cold and garnished with chopped chives. It is essentially a chilled, cream-enriched version of the French classic potage parmentier (leek and potato soup). The paradox of its origin: despite the French name and French roots, the cold version was created in America. Vichyssoise was invented in 1917 by French chef Louis Diat for the guests of the Ritz-Carlton in New York. Diat drew on the leek and potato soup his mother and grandmother had made near the town of Vichy, a spa town in central France; as a boy he and his brother would cool the hot soup with cold milk. Building a summer menu, he recreated that memory, enriched it with cream, served it ice-cold, and named it creme vichyssoise glacee. It became his most famous dish, mentioned even in his 1957 New York Times obituary, and was Julia Child's favorite soup. Two things define quality: a pale, ivory color and a silky texture. The leeks are sweated, never browned, so the soup stays cream-white; only the white and pale-green parts are used; starchy potatoes give creaminess without any flour; and the soup is puréed until silky, classically passed through a fine sieve. Because cold dulls the palate, vichyssoise must be seasoned boldly. Serve it well chilled after at least four hours in the fridge, with chives on top. About 45 minutes of active work, then chilling.

45 min320 kcal6 serves

🌾Gluten-free🌶️Spicy

Ingredients

Goes well with

Other ingredients that appear most often alongside chicken broth across the archive. Pick one to drill deeper.

chicken garlic rice parmesan tomato onion heavy cream shrimp chicken thighs lemons basil saffron