28 Recipes with Chicken Broth

Here's a version of chicken tortilla soup that's both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.

We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving. 

This lemony asparagus soup is spiced with a touch of curry and gets added richness from “lite” coconut milk and creamy red potatoes. Top it with a dollop of crème fraîche or plain yogurt and serve warm or chilled.

This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley. 

Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce. 

This retro dish will please kids and adults alike.

This Turkish soup features a delicious, healthful combination of lentils and whole-grain bulgur. A drizzle of sizzling spiced olive oil gives the soup a final flourish. 

Warm up a chilly evening with this light but satisfying one-pot meal. The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland. Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers. 

Smooth silken tofu replaces the eggs in our version of the classic Greek soup. Add an extra drizzle of olive oil on top of each portion to give it an extra-luxurious taste. 

Fresh and dried cranberries, tomatoes, mustard seeds and fragrant curry spices brighten this zesty Indian-spiced chicken stew. The dish is excellent prepared ahead and reheated, so it is a convenient entree for casual entertaining. Serve with brown basmati rice. 

Our revision of creamy chicken and dumplings uses whole-wheat flour for the dumplings and adds lots of vegetables to the filling. The delicious, satisfying results are packed with beneficial nutrients and dietary fiber, and because we don't use canned soup for the sauce, sodium levels are drastically reduced. To go even lighter, try the recipe with boneless, skinless chicken breasts.

Rosemary has a strong flavor, but offers only a subtle hint in this spinach soup. If you like, any seasonal greens you have on hand can be substituted for the spinach.

Toasted almonds enhance the nutty flavor of wild rice in this simple yet luxurious side dish. You could give it an Asian twist by substituting sesame oil for the butter and adding a drizzle of soy sauce. 

Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish.

For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes, garlic and spinach. Vary what's in the stew according to the weekly bounty. Serve with: Crusty whole-wheat baguette spread with goat cheese.

This quick and easy spicy chicken soup recipe is made with leftover cooked chicken and is spiked with garlic, ginger and hot sauce.

This rich, crunchy stuffing is the perfect side to the Southwestern turkey. Look for pepitas (shelled pumpkin seeds) at health-food stores and in the Southwestern aisle of gourmet markets. If you can't find them, substitute slivered almonds. 

This chicken stew has a bold ginger-flavored broth and provides a whole serving of dark leafy greens in each bowl. We tried it with frozen chopped mustard greens (available in large supermarkets) and it was even quicker to prepare and just as delicious. Serve with brown rice.

Pilaf is usually made with rice plus nuts, fruit, vegetables or even meat. In this version we use couscous instead of rice, so it's nearly instant, and add a sweet accent of orange and currants. 

This cheesy, saucy one-pot pea and chicken stew reminds us of the filling in chicken potpie. While it tastes rich and comforting, it has plenty of peas and cauliflower, too, so you get lots of veggies. Serve this creamy healthy pea and chicken stew recipe with biscuits or over brown rice. 

Our vegetarian version of fideos, a toasted pasta dish served in both Mexico and Spain, is packed with green beans, corn and tomatoes. Omit the cheese to make it vegan. Serve with a crisp romaine, red onion and avocado salad tossed with red-wine vinaigrette.

Traditional gnocchi is made with potatoes, but this easy recipe uses fresh ricotta cheese. For the lightest, most tender gnocchi, use a good-quality ricotta like Bellwether Farms or Calabro and gently but thoroughly pat it dry after draining to remove any extra liquid. Serve as a vegetarian main course or as part of a spring buffet with poached salmon or grilled chicken. 

This healthy chicken soup recipe gets bold Moroccan flavor from sweet potatoes, cumin, cinnamon, cayenne pepper and a touch of fiery harissa. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients.

This corn-flecked rice pilaf has a distinctive Indian flavor, thanks to the addition of cumin seeds, cinnamon and cardamom. It makes a delicious accompaniment to grilled meats and poultry. 

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice. 

This Eastern European soup (called kapusniak in Polish) is traditionally made with sauerkraut. To keep the sodium in check in this healthy recipe, we use fresh cabbage and save the sauerkraut for a deliciously salty-sour garnish.

Here's a one-skillet version of chicken and stuffing made with wholesome ingredients. We use chicken thighs because we love the rich flavor of dark meat, but boneless, skinless breast works too. Serve with Brussels sprouts and mashed potatoes. 

Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good “pantry dish” since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.