Combine asparagus spears, chopped onion and 1/2
cup of the chicken broth in a soup pot.
Put olive oil and
a cup of chicken broth in a shallow pan.
At the end of cooking, there will be just over 2
cups of chicken broth in the bottom of the slow cooker — some of this is rendered fat, which we prefer to remove.
Not exact matches
Return the pancetta to the pan, stir
in the tomatoes, tomato paste and 1/2
cup of the
chicken broth.
Ingredients for
broth: 1 uncooked whole turkey leg or large turkey thigh / 4
cups chicken or turkey
broth plus a
cup or two
of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks
of celery, cut
in half / several sprigs
of thyme / 1 bay leaf / 1 T black peppercorns / a couple
of leeks, halved, if you have them.
Pour
in 4
cups of chicken broth and let the soup simmer for about 10 minutes.
Slowly whisk
in 1
cup of chicken broth, scraping up any brown bits from skillet, then transfer to slow cooker.
She made it with rotel tomatoes and cut okra with a wonderful
chicken broth and bite size pieces
of chicken in a bowl with 1/2
cup rice drop
in the middle
of bowl....
* I like to put my
chicken in the crock pot with about 1
cup of water or homemade
chicken broth and a little salt and pepper.
Most tetra packs
of chicken broth come
in volumes
of 4
cups.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used
in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4
cups low sodium
chicken broth, used
in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4
cup water Croutons or parmesan cheese for serving
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups Onion, chopped 1
Cup Celery, chopped 1/4
Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch
of cayenne pepper 6 Cups
Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1
Cup diced or leftover ham 1
Cup heavy cream (I have used 1/2 and 1/2 with good results) 1
Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon
in skillet.
Stir
in 2
cups water, the
chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2
cup to 3/4
cup of the chile sauce (depending on your taste).
frozen spinach, didn't bother to wring out, instead stuck
in a 1
cup packet
of chicken broth concentrate (gross, but it's from trader joe's so it can't be THAT bad... right?)
Use cooked cut up
chicken, warmed it
in a skillet with a 1/4
cup of the
broth, the spices and 3 tablespoons
of salsa.
I added an extra
cup of chicken broth to this recipe,
in part because I do make and portion this out for a week's worth
of lunches.
In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the
chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a
cup of the
broth, heavy cream and cilanro, let it simmer for about 10 minutes.
Stir
in 3
cups of the
chicken broth along with the undrained tomatoes and bring the soup to a slow simmer.
i keep following the recipe, and low and behold, i only put
in 1
cup of chicken broth.
I did have some problems with it saucing up, but it was my fault because I added extra
chicken broth instead
of saving the 1/4
cup that was left
in the can.
What's
in it: 1 lb hot turkey (or
chicken) italian sausage 1 small sweet onion (or 1/2 large), finely chopped 1
cup carrots, chopped 1 tablespoon italian herbs 2 cloves
of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3
cups low sodium
chicken broth (more or less according to desired thickness) 6
cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends
of my parmesan to use
in soups.
What's
in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3
cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4
cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4
cups) 1/2 small onion, chopped 2
cups chopped kale 1 1/2 -2
cups chicken or vegetable
broth 2 large eggs 1/2
cup dried cranberries 4 fresh sage leaeves 3 sprigs
of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2
cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
I used two
cups of water and two
chicken bouillon cubes instead
of the
broth, and threw it all
in the crock pot on low for almost four hours.
My usual method is to pour 2
cups of water and 2
cups chicken or vegetable
broth in a pot (or 4
cups water and 2 teaspoons bouillon powder to save time and $).
Add a bit more
broth, and you can add
in a
cup of cooked orzo, brown rice, some shredded rotisserie
chicken or what not to bulk it up.
I am obsessed with all things / meals having turmeric, I sprinkle it on my eggs for breakfast, cook
chicken breast
in it and add to a
cup of bone
broth.
Ingredients: About a lb, give or take,
of salmon or any other fish you might have,
in chunks, skin removed (clams are an obvious choice too) / 3
cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2
cups milk / 1
cup half & half / 2 T sherry vinegar / Dash
of Worcestershire sauce (optional) / Salt & pepper to taste.
In a separate bowl, combine cream
of chicken soup, reserved spinach
broth, milk, green chilies, sour cream, 1 teaspoon salt, and 1 1/2
cups of the shredded Monterey Jack cheese.
for the polenta: 6
cups of stock (vegetable or
chicken, preferably homemade) 1
cup of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your
broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some
in the za'atar, but I like a little extra)
It's already started, but I'm not sure I'll be able to fit the rabe, and I also couldn't squeeze
in about 3/4
cup of chicken broth unless it reduces.
Added 3 more
cups of chicken broth and made a sub for white miso paste cuz I couldn't find any
in a regular grocery and had no time to go to an Asian one.
In the jar
of an electric blender combine the avocado and lemon juice, the remaining
cup of chicken broth, and half - and - half and process until smooth.
In a large liquid measuring
cup, combine the white wine,
chicken broth, dijon mustard and reserved tablespoon
of flour; whisk until smooth.
Pour
in 1
cup of chicken broth, bring to a boil, and scrape the bottom
of the pot to remove the browned bits stuck to the bottom.
Charlie's Chili adds one 8 - ounce
cup of coffee
in lieu
of chicken or beef
broth... 2 pounds beef
in lieu
of 1 pound beef and 1 pound pork mixture, 2 tablespoons cumin
in lieu
of 3 tablespoons
of cumin, and they add 1 teaspoon chili seeds which I have omitted altogether.
In three batches in a blender, add a third of the chiles and prunes, a third of the sautéed vegetables, a third of the toasted pecans, and about 1 cup of chicken brot
In three batches
in a blender, add a third of the chiles and prunes, a third of the sautéed vegetables, a third of the toasted pecans, and about 1 cup of chicken brot
in a blender, add a third
of the chiles and prunes, a third
of the sautéed vegetables, a third
of the toasted pecans, and about 1
cup of chicken broth.
Heat 2 tbs
of olive oil
in a deep stove pot, and add the sauce + 1
cup of the
chicken broth.
2 Tablespoons olive oil 1
cup finely chopped onion 1/2
cup finely chopped carrot 1/2
cup finely chopped carrot 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1
cup peeled and chopped tomatoes (I used canned tomatoes) 2 quarts
chicken or vegetable
broth (I used boxed
chicken and beef
broth) 1/2 teaspoon freshly ground coriander (used prepared ground coriander) 1/2 teaspoon freshly toasted cumin (I toasted cumin seeds
in small saucepan then processed) 1/2 teaspoon freshly ground grains
of paradise (I used ground black pepper)
Ingredients: Whole butternut squash, peeled and cut up into smaller cubes 1 Gala apple, peeled and cut up (if you don't have gala, any kind
of cooking apple should work) Ginger powder or pureed ginger (I like the ginger that comes
in the tube from the supermarket) 4
cups chicken broth or vegetable
broth Olive oil to taste
Ingredients 1 tablespoon olive oil 1 1/2
cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons
of chopped fresh thyme can be used 3 teaspoons garlic, minced 4
cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2
cups celery, sliced 2
cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8
cups low sodium
chicken broth, vegetable
broth can be substituted 3
cups potato, diced, 1 / 2 - inch pieces 1/2
cup basil, chopped fresh 3
cups zucchini, half - slices, cut zucchini
in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil
in large, nonstick saucepan over medium heat.
In large stockpot, begin dissolving mole in 1/4 cup of chicken brot
In large stockpot, begin dissolving mole
in 1/4 cup of chicken brot
in 1/4
cup of chicken broth.
For a vegetarian - friendly option, replace the
chicken with 3
cups sliced mushrooms (or omit it altogether), and use veggie
broth in place
of chicken broth.
Stir
in 2
cups chicken broth and continue to cook the sauce, stirring and scraping the bottom
of the pot often, until the sauce thickens and turns a rich mahogany brown, 20 to 30 minutes.
Once the wine is absorbed, add
in 1 1/2
cups of the
chicken broth, stirring until the rice absorbs the liquid like it did with the wine.
In a small bowl, combine 1 1/2
cups of the
chicken broth with the wine and pour this over the
chicken.
After 25 minutes, remove the casserole dish from the oven and stir
in the rest
of the
chicken broth (1 1/2
cups).
Vegetables 4 teaspoons minced garlic 4 teaspoons minced fresh ginger 2 Tbsp vegetable oil 1 lb
of cremini or button mushrooms, quartered 1
cup onion 4 oz extra-firm tofu 1
cup broccoli, roughly chopped 1
cup carrots,
in 1 / 2 - inch dice 1/2
cup chicken broth 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 1b bok choy stems,
in 1 / 2 - inch dice 1 Tbsp toasted sesame seeds
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears
of corn on the cob, shucked 1/4
cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1
cup half - and - half or whole milk 1/2
cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes
of hot sauce 3/4
cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut
in a chiffonade
In a bowl, dissolve the rest of the tapioca starch in 1 cup of chicken brot
In a bowl, dissolve the rest
of the tapioca starch
in 1 cup of chicken brot
in 1
cup of chicken broth.
Here is what I did: Threw all this
in the crockpot on high for 3 - 4 hours (to cook
chicken) then lowered until ready to serve a couple hours later) Chopped up 2
chicken breasts, red and orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4
cup)
of frozen corn, 1 can ortega chiles, 2 cans cream
of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2 tsp granulated
chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.