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Clam Chowder Recipe (Red Lobster)

  Ingredients

  • 1 Quart Clam Juice
  • 1 Cup Non-Fat Dry Milk Powder
  • 2/3 Cup Flour
  • 1 14 Oz. Can Chicken Broth
  • 2 Ribs Celery — chop fine
  • 1 Tablespoon Dry Minced Onion
  • 1 10 Oz. Can Clams — minced well
  • Pn Dry Parsley Flakes
  • 2 Baked Potatoes — peeled and crumbled

Directions

  1.   In blender put clam juice, milk powder and flour, blending smooth.
  2. Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth.
  3. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes.
  4. Keep on low heat up to an  hour and season with salt and pepper.
  5. Freezes well.

The Ultimate Roast Thanksgiving Turkey Recipe

Ingredients

  • 2 tbsp (30 mL) salted butter, softened
  • 1 shallot, minced
  • 2 cloves garlic
  • 1 tbsp (15 mL) each pulled and chopped fresh savory, sage and thyme leaves, stems reserved
  • 2 tbsp (30 mL) chicken broth – 35% Less Sodium
  • 1 – 9 lb (4 kg) unstuffed Butter Basted, Young, Grain Fed Turkey, thawed

The Ultimate Roast Thanksgiving Turkey Recipe

Directions

  1. Preheat oven to 350°F (180°C). In a small bowl, mix together butter, shallots, garlic, herbs and broth, to create a compound butter. Place the turkey in a roasting pan just big enough to hold it.
  2. Carefully separate the skin from the breast meat, using your fingers. Place a spoonful of the compound butter under the skin of each breast. Massage on skin side to distribute evenly. Separate the turkey’s leg skin from the flesh and massage butter into each side. Place herb stems in the turkey’s cavity and pat the surface of the skin dry before putting the turkey in the oven.
  3. Roast for 3 hours, or 20 min. per pound. Using the drippings from the turkey, baste every hour. If the skin starts to get too dark, lightly cover with foil creased in the middle like a tent. To test for doneness, insert a digital thermometer into the thigh without touching the bone. Remove turkey from oven at 175°F (80°C) and let it rest, tented with foil, on a platter while you make the gravy. (Monitor turkey’s internal temperature while resting to ensure that it reaches 180°F/82°C.) Serve and carve tableside.

Tip: For easy carving, remove the entire breast, place it on a carving board and cut the meat across the grain. The sliced turkey looks appealing on the platter and better yet, everyone gets a bite of the flavour-enhanced skin

Quick and Easy Noodle Bowl Recipe

Ingredients

  • 2 boxes  Chicken Broth
  • 1 1/2 tbsp reduced sodium soy sauce
  • 12 coriander seeds
  • 12 cumin seeds
  • 4 whole cloves
  • 3 sprigs mint
  • 2 cinnamon sticks
  • 1 lime wedge, cut into 8 wedges
  • 1/2 lb boneless, skinless chicken breasts
  • 6 oz thin rice noodles (rice vermicelli)
  • 6 oz  matchstick-cut uncooked snow peas (2 cups/500 mL)
  • 1 cup matchstick-cut uncooked carrots

Directions

  1. Combine broth,soy sauce,coriander,cumin,cloves,2 mint sprigs,cinnamon,4 lime wedges and chicken,in large saucepan. Heat to a boil. Reduce heat to low.
  2. Cover and simmer until chicken is fully cooked – about 15 minutes,stirring occasionally. Remove chicken,slice and keep warm.
  3. Strain broth to remove seasoning pieces and return broth to saucepan. Heat to a boil. Cook noodles in broth for 2 minutes,to soften and loosen.
  4. Divide noodles among 4 noodle or soup bowls and top each with portion of chicken and vegetables. Pour hot broth immediately over each bowlful. Garnish with lime wedge and mint leaf.

Recipe tips

  • For a great alternative to chicken,replace it with shrimp or firm tofu. Since shrimp cooks quickly,add it later on in the simmer time so that it will be just cooked at the end of the 15 minute simmer.
  • An equal amount of other fresh,thinly-cut vegetables works well here,too. Be creative and let the season guide you. If using bean sprouts,precook them well.

One-Pot Sesame Chicken Noodles Recipe

This is a great and quick dinner that is ready in no time flat.  We aren’t a big fan of cilantro so I leave that out but I left it in as the original recipe called for it.

Ingredients

  • 1 carton (32 oz) chicken broth
  • 6 boneless skinless chicken thighs, thinly sliced in 1/2-inch strips (about 20 oz)
  • 12 oz uncooked spaghetti, broken in half (from 1-lb box)
  • 1 medium red bell pepper, cut in thin strips
  • 3 green onions, thinly sliced on the bias, white and green parts separated
  • 1 package (3 1/2 oz) shiitake mushrooms, stemmed and thinly sliced
  • 4 tablespoons butter
  • 2 tablespoons hoisin sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons chile garlic sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon sesame seed

One-Pot Sesame Chicken Noodles Recipe

Directions

  1. In 5-quart Dutch oven, mix broth, chicken, spaghetti, bell pepper, green onion whites, mushrooms, butter, hoisin sauce, sesame oil, soy sauce and chile garlic sauce. Heat to boiling over high heat, stirring occasionally.

  2. Reduce heat to medium-low; cook 11 to 15 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut (at least 165°F), pasta is cooked and most of liquid is absorbed. Top with green onion greens, cilantro and sesame seed. Serve with additional soy sauce and chile garlic sauce, as desired.

Udon Bowl with Veggies Recipe

Ingredients

  • 10 oz udon noodles
  • 8 cups unsalted chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 2 bunches scallions, cut diagonally, white and green parts divided
  • 1 bag (10 oz) frozen organic Chinese-style stirfry vegetable blend
  • 1/4 cup white miso
  • 3 tablespoons water
  • 1 cup chopped Thai basil leaves

Udon Bowl with Veggies Recipe

Directions

    1. Cook udon noodles as directed on package; drain and rinse well under cold water.
    2. Meanwhile, in 4-quart saucepan, heat broth and soy sauce to gentle boil. Add whites of scallions, then frozen stirfry blend. Cook about 3 minutes or until vegetables are cooked through.
    3. In small bowl, beat miso and water with whisk; add to saucepan. Reduce heat to low, and add cooked noodles. Simmer about 3 minutes, just to rewarm noodles. Divide soup among 8 serving bowls; top with basil leaves

    Baked Potato Soup Recipe

    Ingredients

    • 1 med bulb garlic, 1/4 inch cut off top
    • 6 lg baking potatoes — rinsed and pierced
    • 4 1/2  c chicken broth
    • 1/2 tsp freshly ground pepper
    • crumbled cooked turkey bacon – optional
    • shredded lowfat cheddar cheese – optional
    • lowfat sour cream – optional
    • minced scallions – optional

    Directions

    1. Heat oven to 400.  Wrap whole garlic bulb tightly in foil.  Put garlic and potatoes in oven.  Bake garlic 45 minutes or until soft when squeezed.  Remove and let cool.  Continue baking potatoes until tender when pierced, about 15 minutes.
    2. Unwrap garlic and squeeze pulp from bulb into a 4-qt pot.  Peel 3 of the hot potatoes, add to garlic in pot and mash until nearly smooth.  Gradually stir in chicken broth and pepper until blended.  Place over medium heat and cook until hot, stirring occasionally.  Meanwhile, cut remaining potatoes (with skin) in 3/4-inch pieces.  Stir into soup and cook until heated through.  Serve with some or all accompaniments.

    Beer Cheese Soup Recipe

    Ingredients

    • 6 cups milk
    • 2 12-oz. cans beer – divided
    • 40 ounces process cheese spread
    • 1 10-oz. can chicken broth
    • 1 teaspoon Worcestershire sauce
    • 3 dashes hot sauce — or to taste
    • 1/4 cup plus 2 tablespoons cornstarch
    • Garlic/onion croutons — for garnish

    Directions

    1. Combine milk and 2 1/2 beer in large (min. 5-qt.) Dutch oven.  Cook over low heat until thoroughly heated, stirring constantly.  Add cheese spread, broth, Worcestershire sauce, and hot sauce.  Cook over low heat until thoroughly heated, stirring constantly.
    2. In small bowl, combine cornstarch and remaining beer.  Add to cheese mixture; simmer, stirring constantly, until thickened (do not boil).

    Yield:  4 quarts.

    Broccoli Bisque Recipe

    Ingredients

    • 1 1/4 lb Broccoli (fresh), trimmed and cut up (okay to use more)
    • 4 cups Chicken broth
    • 1 medium onion
    • 2 tablespoons of  Butter
    • 1 teaspoon of Salt
    • 2 teaspoons of Curry powder (or less)
    • 1 dash of Pepper
    • 2 tablespoons of Lime juice
    • 8 Lemon slices, (optional)
    • 1/2 cups of Sour cream
    • 1 tablespoons of chives, snipped

    Directions

    1. Place the cut broccoli in a large saucepan along with the broth, onion, butter, salt, curry powder and pepper.  Bring to a boil.  Reduce heat and simmer, covered, for 8 to 12 minutes or until broccoli is just tender.
    2. Place about 1 1/2 to 2 cups of the mixture at a time into a blender container. Cover and blend until  smooth. Pour into bowl or another large pan.  Repeat with remaining mixture.
    3. Stir in the lime juice.
    4. Once ladled out, you can garnish with a thin slice of lemon, a small dollop or sour cream, and a sprinkling of chives.

    Slow Cooker Perogy and Sausage Casserole Recipe

    I have made this a few times now and the family loves it.  There is nothing better than coming home from a long cold day and smelling this and knowing that dinner is ready to go.

    Ingredients

    • 36 Cheddar Perogies
    • 4 cups chicken broth
    • 1 8 oz. block cream cheese
    • 1 cup shredded cheddar cheese
    • 1 pound farmers sausage – sliced
    • salt & pepper to taste

    Directions

    1. Combine all ingredients in your crockpot. Cook on high 3-4 hours, or on low 6 hours.
    2. Serve with a fresh green salad and crusty bread.

    Red Curry Thai Soup Recipe

    Ingredients

    • 1 package Rice Noodles, cooked or 6 cups of cooked rice
    • 6 boneless, skinless chicken thighs, cubed
    • 1/2 lb of shrimp, deveined and peeled 
    • 1 large onion, chopped
    • 4 cloves garlic, minced
    • 1 large red pepper, chopped
    • 2 teaspoons fresh ginger, grated
    • 1 head cauliflower, chopped 
    • 2 cups broccoli, chopped
    • 3 carrots, sliced
    • 2 tablespoon red curry paste
    • 8 cups of chicken broth
    • 2 cans of unsweetened light coconut milk
    • 1/4 cup cilantro, chopped
    • fresh bean sprouts

    Directions

    1. Sauté the cubed chicken in a tablespoon of oil. 
    2. Add onion, garlic and red pepper and sauté a 3 or 4 minutes
    3. Add the ginger and curry paste and stir fry that for another minute. 
    4. Add remaining ingredients except the shrimp and cilantro, simmer until the vegetable as barely tender but still have a bit of bit to them. 
    5. Add shrimp and cook until the shrimp is pink. Now add the cilantro.

    When serving add the rice noodles to your individual bowl, add the soup, top with fresh bean sprouts for that added crunch.