What can I Make with CHICKEN BROTH?
During hurricane season last year, I stocked up on chicken broth. Now, I’ve got a garage full of chicken broth. I use it for a few things — that I’ll post below, but could use some more tips.
So, what can I make with chicken broth?
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May 2nd, 2006 at 4:40 pm
Add flavor to rice by cooking it in a chicken broth and rice mixture.
Make chicken noodle, or chicken and rice soup by adding either rice or noodles, cooked chicken (diced) and a few of your favorite veggies.
Heat chicken broth with a piece of ginger and some onion until the broth boils. Take out the onion and ginger, scramble and egg and slowly pour it into the broth while stirring for a quick and easy egg drop soup.
May 2nd, 2006 at 5:28 pm
ooh, Melissa. That egg drop soup sounds wonderful — and such an easy recipe. Thank you!
Nicole
May 12th, 2006 at 12:15 pm
Anytime we make stuffing, rice, noodles etc we add part chicken broth and part water.
When we baste a turkey we also use chicken broth to baste. It’s just a great flavor.
May 31st, 2006 at 8:44 am
I use chicken broth all the time for pot roast in the slow cooker. Just add 2 cans of broth and a can of water to your roast, potatoes, and carrots and slow cook on low for 8-10 hours until roast is tender.
June 10th, 2006 at 1:57 pm
Make some simple chicken and dumplings by adding some cooked chicken breast to chicken broth. Add some onion and chopped celery. Salt and pepper to taste.
Let it simmer until the veggies are soft. Add a little milk and use some bisquick to make dumplings. Add the dumplings to the boiling mixture and cook until the dumplings are done.
August 31st, 2006 at 11:15 am
Creamy Chicken Soup
4 chicken thigh fillets (cut into small chunks)
4 cups chicken broth (homemade, stock cubes, or canned broth)
1 small onion (finely chopped)
1 clove garlic (crushed)
2 medium carrots (roughly chopped)
2 stalks celery (finely chopped)
1 small can corn
1 cup pasta shells (or any small pasta you have)
1 cup cream
Heat oil in large pan. Add onion and garlic and cook for about 2 minutes on low heat (until onions are soft). Add chicken, carrot, corn and stock and bring to a boil. Cover and simmer on low heat for about 20 minutes. Add pasta and simmer uncovered for about 10 minutes or until pasta is tender. Stir in cream and heat through without boiling.
September 18th, 2006 at 4:59 am
You know the old saying, “Chicken soup is good for the soul?” Buy a box of Orzo, a type of pasta; boil orzo until cooked; add chicken broth. Delicious and healthy!
October 4th, 2006 at 6:28 pm
I use 2 cans chicken broth, 1 can pumpkin pie filling and combine in a pan over low heat (salt to taste). In another pan saute some onions in butter until slightly browned. Combine and enjoy some Pumpkin soup!!!
October 20th, 2006 at 5:05 am
I like making chicken and rie soup. All it takes is cooked white rice(can spice it up and use any other kind of rice) and some cooked chicken shredded and some diced carrots,celery,and onion and put in a big soup pot and let it get nice and hot.
February 2nd, 2007 at 6:49 am
Broth can be used to flavor: Meatballs. Spagettie Sauce. Stuffing. Pesto Sauce. Chili.
Any meal your making that calls for water, replace with the broth to use your excess stock.
December 12th, 2007 at 7:27 am
Chicken and Apples in Honey Mustard Sauce Recipe
Preparation time: 30 minutes.
1/2 cup apple cider
1 1/2 teaspoons cornstarch
Salt
Freshly ground black pepper
1 Tbsp honey
1 Tbsp mustard
2 Tbsp seasoned dry breadcrumbs
4 4oz chicken breasts
1 Tbsp olive oil
2 small unpeeled apples, cored and cut into eighths (use Golden delicious, Granny Smith, Jonathan, Pippin, or McIntosh apples, see cooking apples chart)
1/2 cup chicken broth
Fresh parsley
1 Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
2 Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.
3 In a large non-stick skillet, heat the oil and add the chicken breasts. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side.
4 Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.
5 With slotted spoon, remove chicken and apples to serving plates. Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes. Spoon over chicken and apples, sprinkle with parsley.
March 18th, 2008 at 1:13 pm
I know this was mentioned, but I use it to cook up rice. This is the only way I will cook it. My family won’t eat it otherwise–not enough flavor without it.