15 Easy Chicken Broth Recipe Ideas for Delicious Meals

Chicken broth transforms ordinary ingredients into extraordinary comfort food. This liquid gold adds rich, savory depth to everything from hearty soups to creamy casseroles.

These fifteen recipes showcase how versatile chicken broth can be in your kitchen adventures.

01. Garlic Herb Braised Potatoes with Onions

Tender potato slices slowly braised in aromatic chicken broth with fresh herbs. This comforting side dish can easily become a satisfying main course.

Ingredients: 3 pounds Yukon Gold potatoes (sliced thin), 2 large yellow onions (sliced), 3 cups chicken broth, 4 garlic cloves (minced), ¼ cup fresh parsley (chopped), 2 tablespoons olive oil, 1 teaspoon dried thyme, salt and pepper to taste.

How To Make Garlic Herb Braised Potatoes with Onions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with olive oil. Layer half the sliced potatoes in overlapping rows, then add all the onions, and top with remaining potatoes for even cooking.

2. Heat chicken broth in a saucepan with minced garlic, thyme, salt, and pepper until just simmering. Pour this aromatic mixture over the layered potatoes, ensuring liquid reaches about three-quarters up the sides.

3. Cover tightly with foil and bake for 45 minutes, then remove foil and continue baking 20-25 minutes until potatoes are fork-tender and top is golden brown. Sprinkle with fresh parsley before serving hot.

02. Slow Cooker Sweet Teriyaki Pork Tenderloin

Succulent pork tenderloin glazed in homemade teriyaki sauce enriched with chicken broth. This hands-off dinner delivers restaurant-quality flavors with minimal effort.

Ingredients: 2 pounds pork tenderloin, ½ cup soy sauce, ½ cup chicken broth, ⅓ cup brown sugar, 3 garlic cloves (minced), 1 small onion (diced), 1 teaspoon red pepper flakes, 2 tablespoons cornstarch, 2 tablespoons water.

How To Make Slow Cooker Sweet Teriyaki Pork Tenderloin

1. Place pork tenderloin in your slow cooker and season generously with salt and pepper. Whisk together soy sauce, chicken broth, brown sugar, minced garlic, diced onion, and red pepper flakes in a bowl until sugar dissolves completely.

2. Pour the teriyaki mixture over the pork, ensuring it’s well-coated. Cover and cook on low heat for 4-5 hours until pork reaches an internal temperature of 145°F and shreds easily with a fork.

3. Remove pork and let rest 5 minutes before slicing. Mix cornstarch and water, then stir into cooking liquid. Cook on high 10 minutes until sauce thickens beautifully, then pour over sliced pork.

03. White Bean Chicken Chili

Creamy white chili featuring tender chicken and cannellini beans in rich broth. This protein-packed bowl offers a delicious twist on traditional tomato-based chili.

Ingredients: 2 pounds boneless chicken thighs (cubed), 3 cups chicken broth, 2 cans cannellini beans (drained), 1 can diced green chilies, 1 large onion (diced), 2 teaspoons chili powder, 1 teaspoon cumin, 2 tablespoons olive oil.

How To Make White Bean Chicken Chili

1. Heat olive oil in a large pot over medium-high heat. Season cubed chicken with salt and pepper, then brown on all sides for about 6-8 minutes total. The golden color adds incredible depth to your final dish.

2. Add diced onion to the pot and cook until softened, about 4 minutes. Stir in chili powder and cumin, cooking for 30 seconds until fragrant and well-distributed throughout the mixture.

3. Pour in chicken broth, scraping up any browned bits from the bottom. Add green chilies and bring to a boil, then reduce heat and simmer 15 minutes until chicken is fully cooked.

4. Stir in drained beans and continue simmering 10 more minutes until flavors meld together and chili reaches your desired thickness. Taste and adjust seasoning before serving with your favorite toppings.

04. Rich Brown Pizza Sauce

Savory pizza sauce made with chicken broth instead of tomatoes for unique flavor. This versatile sauce works perfectly on pizzas, pasta, sandwiches, and casseroles too.

Ingredients: 2 cups chicken broth, 3 tablespoons butter, 3 tablespoons all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon onion powder, ¼ teaspoon black pepper, salt to taste.

How To Make Rich Brown Pizza Sauce

1. Melt butter in a medium saucepan over medium heat until foaming. Whisk in flour and cook for 2-3 minutes, stirring constantly to create a golden roux that will thicken your sauce beautifully.

2. Gradually whisk in chicken broth, ensuring no lumps form. Add garlic powder, Italian seasoning, onion powder, and black pepper, whisking until completely smooth and well-combined throughout.

3. Bring mixture to a gentle boil, then reduce heat to low and simmer 8-10 minutes, stirring occasionally. The sauce should coat the back of a spoon when ready.

4. Season with salt to taste and let cool slightly before using. Store covered in refrigerator for up to one week, or freeze in portions for future pizza nights.

05. Italian Chicken Milano Pasta

Creamy chicken pasta featuring sun-dried tomatoes and fresh basil in savory broth-based sauce. This restaurant-style dish brings Italian comfort food right to your dinner table.

Ingredients: 1 pound boneless chicken breasts (sliced), 12 ounces penne pasta, 1½ cups chicken broth, ½ cup heavy cream, ½ cup sun-dried tomatoes (chopped), ¼ cup fresh basil (chopped), 3 garlic cloves (minced), 2 tablespoons olive oil.

How To Make Italian Chicken Milano Pasta

1. Cook penne pasta according to package directions until al dente, then drain and set aside. Meanwhile, season sliced chicken with salt and pepper, then heat olive oil in a large skillet over medium-high heat.

2. Cook chicken pieces for 5-6 minutes per side until golden brown and cooked through. Remove chicken to a plate and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.

3. Pour in chicken broth and scrape up any browned bits from the bottom. Add chopped sun-dried tomatoes and simmer 5 minutes until liquid reduces by half and flavors concentrate beautifully.

4. Stir in heavy cream and return chicken to the skillet along with cooked pasta. Toss everything together for 2-3 minutes until heated through, then remove from heat and stir in fresh basil before serving immediately.

06. Classic New Orleans Jambalaya

Authentic one-pot jambalaya loaded with chicken, sausage, and shrimp in seasoned broth. This Creole masterpiece brings the flavors of New Orleans straight to your kitchen.

Ingredients: 1 pound chicken thighs (cubed), ½ pound andouille sausage (sliced), ½ pound shrimp (peeled), 2 cups long-grain rice, 4 cups chicken broth, 1 large onion (diced), 1 bell pepper (diced), 2 celery stalks (diced), 3 garlic cloves (minced), 2 teaspoons Cajun seasoning, 1 bay leaf.

How To Make Classic New Orleans Jambalaya

1. Heat a large, heavy-bottomed pot over medium-high heat. Cook sliced sausage until browned, about 4 minutes, then remove and set aside. Brown cubed chicken in the same pot using the rendered fat for extra flavor.

2. Add diced onion, bell pepper, and celery to the pot, cooking until softened, about 5 minutes. Stir in minced garlic and Cajun seasoning, cooking another minute until aromatic and well-distributed.

3. Add rice and stir constantly for 2-3 minutes until grains are lightly toasted. Pour in chicken broth, add bay leaf, and bring to a boil while stirring occasionally to prevent sticking.

4. Reduce heat to low, cover, and simmer 18-20 minutes until rice is tender. Stir in cooked sausage and raw shrimp during the last 5 minutes of cooking.

5. Remove from heat and let stand 5 minutes before fluffing with a fork. Remove bay leaf, taste for seasoning, and serve hot with your favorite hot sauce on the side.

07. Slow Cooker Bacon Green Beans

Tender green beans slow-cooked with crispy bacon in savory chicken broth. This Southern-style side dish transforms humble vegetables into a crowd-pleasing favorite.

Ingredients: 2 pounds fresh green beans (trimmed), 6 strips bacon (chopped), 2 cups chicken broth, 1 medium onion (sliced), 2 garlic cloves (minced), 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes.

How To Make Slow Cooker Bacon Green Beans

1. Cook chopped bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and transfer to your slow cooker, leaving the rendered fat in the pan.

2. Add sliced onion to the bacon fat and cook until softened and lightly caramelized, about 5 minutes. Stir in minced garlic and cook another 30 seconds until fragrant throughout.

3. Transfer the onion mixture to your slow cooker along with trimmed green beans, chicken broth, salt, pepper, and red pepper flakes. Stir everything together until well-combined and evenly distributed.

4. Cover and cook on low heat for 6-8 hours until green beans are very tender and have absorbed most of the flavorful broth. Serve hot as the perfect accompaniment to any main dish.

08. Pressure Cooker Chicken and Dumplings

Comfort food classic made easy in your pressure cooker with tender chicken and fluffy dumplings. This one-pot meal delivers old-fashioned flavors in a fraction of the time.

Ingredients: 2 pounds chicken thighs, 4 cups chicken broth, 2 cups all-purpose flour, 1 cup buttermilk, 2 teaspoons baking powder, 1 large onion (diced), 2 carrots (diced), 2 celery stalks (diced), 1 cup frozen peas, 2 bay leaves, 1 teaspoon dried thyme, 3 tablespoons butter.

How To Make Pressure Cooker Chicken and Dumplings

1. Season chicken thighs with salt and pepper. Set your pressure cooker to sauté mode and brown chicken on both sides, about 4 minutes per side. Remove chicken and set aside on a plate.

2. Add diced onion, carrots, and celery to the pot, cooking until softened, about 4 minutes. Pour in chicken broth, scraping up any browned bits, then return chicken to the pot with bay leaves and thyme.

3. Secure the lid and cook on high pressure for 15 minutes, then quick-release. Remove chicken, shred with two forks, and return to the pot along with frozen peas.

4. For dumplings, whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Stir in buttermilk until just combined – don’t overmix or dumplings will be tough.

5. Set pressure cooker to sauté mode and bring mixture to a simmer. Drop spoonfuls of dumpling batter into the simmering broth, cover with regular lid, and cook 15 minutes until dumplings are fluffy and cooked through.

09. Easy Microwave Risotto

Creamy arborio rice risotto made effortlessly in your microwave with chicken broth. This foolproof method eliminates constant stirring while delivering perfectly cooked results every time.

Ingredients: 1½ cups arborio rice, 4 cups chicken broth, ½ cup dry white wine, ½ cup grated Parmesan cheese, 3 tablespoons butter, 1 small onion (finely diced), 2 garlic cloves (minced), salt and pepper to taste.

How To Make Easy Microwave Risotto

1. Combine chicken broth, diced onion, and minced garlic in a large microwave-safe bowl. Cover and microwave on high for 5 minutes until broth is hot and onions are softened.

2. Stir in arborio rice and white wine, mixing well to ensure rice is evenly distributed. Cover tightly with microwave-safe plastic wrap, leaving one corner slightly vented for steam to escape.

3. Microwave on high for 6 minutes, then reduce power to 50% and continue cooking for 10 more minutes. Let stand 2 minutes before carefully removing plastic wrap to avoid steam burns.

4. Stir in butter and grated Parmesan cheese until creamy and well-incorporated. Season with salt and pepper to taste, then let rest 2-3 minutes before serving for perfect consistency.

10. Chicken Enchilada Soup

Hearty soup capturing all the flavors of chicken enchiladas in a bowl. This fiesta-worthy meal combines tender chicken, beans, and cheese in rich, spiced broth.

Ingredients: 2 cups cooked chicken (shredded), 4 cups chicken broth, 1 can black beans (drained), 1 can diced tomatoes, 1 cup corn kernels, 1 packet enchilada sauce mix, 1 cup Mexican cheese blend, ½ cup sour cream, 2 tablespoons olive oil, 1 onion (diced).

How To Make Chicken Enchilada Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4 minutes. Stir in enchilada sauce mix and cook 1 minute until fragrant and well-distributed.

2. Pour in chicken broth gradually while whisking to prevent lumps from forming. Add diced tomatoes with juice, drained black beans, and corn kernels, stirring to combine all ingredients evenly.

3. Bring mixture to a boil, then reduce heat and simmer 15 minutes to allow flavors to meld together beautifully. Stir in shredded chicken and cook 5 more minutes until heated through.

4. Remove from heat and stir in half the cheese until melted. Ladle into bowls and top with remaining cheese, sour cream, and your favorite taco toppings like avocado, cilantro, or crushed tortilla chips.

11. Braised Chicken with Artichokes and Lemon

Elegant braised chicken thighs with artichoke hearts in bright lemon-herb broth. This sophisticated dish works perfectly for weeknight dinners or special occasion entertaining.

Ingredients: 8 chicken thighs (bone-in, skin-on), 2 cups chicken broth, 1 jar marinated artichoke hearts (drained), ¼ cup cherry peppers (sliced), 3 lemons (juiced and zested), 3 garlic cloves (minced), 2 tablespoons fresh thyme, 2 tablespoons olive oil.

How To Make Braised Chicken with Artichokes and Lemon

1. Preheat oven to 375°F. Season chicken thighs generously with salt and pepper. Heat olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering.

2. Brown chicken thighs skin-side down for 5-6 minutes until golden and crispy, then flip and brown the other side for 4 minutes. Remove chicken to a plate and drain all but 2 tablespoons fat.

3. Add minced garlic to the pot and cook 30 seconds until fragrant. Pour in chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom for maximum flavor.

4. Return chicken to the pot skin-side up, then scatter artichoke hearts, cherry peppers, and fresh thyme around the chicken. Cover and transfer to the oven.

5. Braise for 35-40 minutes until chicken reaches 165°F internally and is fall-off-the-bone tender. Let rest 5 minutes before serving with the flavorful pan juices spooned over top.

12. Creamy Rosemary Baked Onions

Sweet onions baked in chicken broth and cream with fragrant rosemary. This versatile side dish also makes an excellent topping for sandwiches, grain bowls, or pasta.

Ingredients: 6 large sweet onions (halved), 1½ cups chicken broth, ½ cup heavy cream, 3 tablespoons fresh rosemary (chopped), 3 tablespoons butter, 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper.

How To Make Creamy Rosemary Baked Onions

1. Preheat oven to 400°F and grease a 9×13-inch baking dish with olive oil. Arrange halved onions cut-side down in the prepared dish, ensuring they fit in a single layer for even cooking.

2. Heat chicken broth, heavy cream, chopped rosemary, salt, and pepper in a saucepan until just simmering. Pour this aromatic mixture around the onions, then dot the tops with small pieces of butter.

3. Cover tightly with foil and bake for 45 minutes. Remove foil and continue baking 20-25 minutes until onions are golden brown and fork-tender, and liquid has reduced to a creamy consistency.

4. Let rest 5 minutes before serving. These onions keep well in the refrigerator for up to 5 days and reheat beautifully in the microwave or oven.

13. Italian Tortellini Soup

Comforting soup featuring cheese tortellini floating in seasoned chicken broth with fresh greens. This Italian-inspired bowl delivers all the coziness of chicken noodle soup with elegant flair.

Ingredients: 1 package frozen cheese tortellini, 6 cups chicken broth, 2 cups fresh spinach (chopped), ½ cup grated Parmesan cheese, 3 garlic cloves (minced), 2 tablespoons olive oil, 1 teaspoon Italian seasoning, red pepper flakes to taste.

How To Make Italian Tortellini Soup

1. Heat olive oil in a large pot over medium heat. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it or the soup will taste bitter.

2. Pour in chicken broth and Italian seasoning, bringing the mixture to a rolling boil over high heat. The boiling broth will cook the tortellini perfectly without making them mushy.

3. Add frozen tortellini directly to the boiling broth and cook according to package directions, usually 3-4 minutes until they float to the surface and are heated through completely.

4. Stir in chopped spinach during the last minute of cooking until wilted. Remove from heat, ladle into bowls, and top with grated Parmesan cheese and a pinch of red pepper flakes for extra flavor.

14. Coconut Curry Short Ribs

Rich and tender short ribs braised in coconut curry sauce with chicken broth. This luxurious dish combines Asian flavors with fall-apart meat for an unforgettable dinner experience.

Ingredients: 3 pounds beef short ribs, 1 can coconut milk, 2 cups chicken broth, 3 tablespoons red curry paste, 1 head cauliflower (cut in florets), 1 onion (sliced), 3 garlic cloves (minced), 2 tablespoons brown sugar, 2 tablespoons vegetable oil.

How To Make Coconut Curry Short Ribs

1. Preheat oven to 325°F. Season short ribs generously with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat and brown ribs on all sides, about 8-10 minutes total.

2. Remove ribs and set aside. Add sliced onion to the same pot and cook until softened, about 4 minutes. Stir in minced garlic and curry paste, cooking 1 minute until fragrant.

3. Whisk in coconut milk, chicken broth, and brown sugar, scraping up any browned bits. Return short ribs to the pot, cover tightly, and transfer to the oven.

4. Braise for 2 hours, then add cauliflower florets around the ribs. Continue cooking 45 minutes more until meat is fork-tender and cauliflower is cooked through.

5. Let rest 10 minutes before serving. The sauce should be rich and flavorful, perfect for spooning over rice or noodles alongside the tender meat and vegetables.

15. Toasted Brown Rice Pilaf

Nutty brown rice toasted in butter then simmered in chicken broth with herbs. This flavorful side dish makes an excellent base for grain bowls or accompaniment to any main course.

Ingredients: 1½ cups brown rice, 3 cups chicken broth, 3 tablespoons butter, 2 tablespoons olive oil, 1 small onion (diced), 2 garlic cloves (minced), 1 teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon black pepper.

How To Make Toasted Brown Rice Pilaf

1. Heat butter and olive oil in a large saucepan over medium heat until butter melts and begins to foam. Add brown rice and stir constantly for 3-4 minutes until grains are golden and smell nutty.

2. Add diced onion to the toasted rice and cook 3 minutes until softened. Stir in minced garlic and cook another 30 seconds until fragrant throughout the mixture.

3. Pour in chicken broth carefully as it will bubble vigorously. Add thyme, salt, and pepper, then bring to a boil over high heat while stirring occasionally.

4. Reduce heat to low, cover tightly, and simmer 45-50 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand 10 minutes before fluffing with a fork and serving hot.

Final Thoughts

These chicken broth recipes prove that this simple ingredient can transform everyday cooking into something special. From comforting soups to elegant braises, each dish showcases broth’s incredible versatility.

Keep a few cartons of quality chicken broth in your pantry and you’ll always have the foundation for delicious, satisfying meals.