stocks and stove top

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Recipes

Spring Vegetable Soup With Pesto

Posted by Bec  

One bowl of this hearty soup provides three of the recommended five daily servings of vegetables! MORE»

Recipe #130426

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Kittencal's Best Chicken Stock/Broth (Crock Pot Option)

(42 reviews) Posted by KITTENCAL  

Plan ahead this method takes 2 days to create the best most richest flavorful stock, far better and cheaper than any canned broth, once you try this you will never purchase cans of broth again! --- this can be done either on a stove top or in a... MORE»

Recipe #118258

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Erõleves (hungarian Consommé)

Posted by littleturtle  

Pronounced E-ru-le-vesh. After trying this you may never again get away with opening a can of condensed broth and pretending it's the real thing. MORE»

Recipe #117008

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Chicken in a Pot Plus Stock or Dumplings

Posted by Yamakawa  

This is quite different from the Chicken in a Pot recipe already posted (#7202), which calls for tomato and very little liquid. I like this alternative because it provides you with a whole, cooked chicken and stock for use in soup or whatever you... MORE»

Recipe #115070

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Black Bean Soup

Posted by Chef #201369  

Started making this soup from a recipe off the back of a black bean soup mix by Barzi. Have added items and perfected it to our family's taste over the years. I've been told that it's the best they've ever tasted. MORE»

Recipe #113202

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Stock, Chicken

(1 reviews) Posted by Netgirl's Healthy Cookbook  

I would rather not use chicken to make stock for soups, but I haven't been able to find another way to make a tasty lower-sodium soup. I got this recipe from The Headache Prevention Cookbook but decreased the amount of salt significantly since... MORE»

Recipe #99489

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Grandma's Chicken 'n' Dumpling Soup

(16 reviews) Posted by Margo59  

This came from a Taste of Home recipe collection from several years ago. It is requested by my family several time a year. Great during cold weather and when you are feeling under the weather. Takes a little time to prepare, but well worth it. MORE»

Recipe #97590

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Creole Crab Meat Soup

Posted by Nolita_Food  

From the NY Times. I tried it tonight, wonderful stuff! The herbs can be tied in a cheese cloth, making it easier to remove them later. MORE»

Recipe #91406

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Mushroom And Carrot Chicken Soup

Posted by Charishma Ramchandani  

Try this 3 mushroom combo and you won't be disspointed. This is from the Foodcourt column of the Weekend magazine(Jan 2nd'04 issue) by Anjali Vellody. Please note: You can substitute the mushrooms for 1/2 cup steamed and shredded chicken, 1/2 cup... MORE»

Recipe #89623

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Basic Fish Stock

(1 reviews) Posted by tessamami  

I dunno where I originally got this from, but I like the amount I can make (12 cups). My local fish store will keep bones for me, for no charge! MORE»

Recipe #88720

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Cracker Barrel Chicken & Dumplings

(9 reviews) Posted by Shaye  

This takes a long time, but it is worth the work. If you decide to use canned broth, cut the salt in the dumplings. (I'm guesstimating on the prep/cook time.) MORE»

Recipe #83701

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Betty Crocker's Classic Chicken Broth

(6 reviews) Posted by Julesong  

Posted by request, here is the recipe for chicken broth from the 1950s version of "Betty Crocker's Picture Cook Book." MORE»

Recipe #82385

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Rich Brown Vegetable Stock

(2 reviews) Posted by EdsGirlAngie  

This is a satisfying vegetable stock made rich and delicious with lentils, leeks, and potato. It's suitable for vegan meals, and makes an excellent stock in which to cook rice. And it's my vegetable stock of choice for my own Five Lily Soup! MORE»

Recipe #81356

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Beef Consomme

(1 reviews) Posted by "Pink Eyed" Jim Cortina  

Posted in response to a technique request. This creates a crystal clear broth. You can also substitute ground chicken and chicken broth to make a chicken consomme. This recipe is from "On Cooking" by Labensky and Hause. You can add anything you... MORE»

Recipe #81043

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Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy

(1 reviews) Posted by ~Rita~  

You can use this recipe for chicken or turkey stock for soup or gravy. I like the extra wing added to my stock. But it's not necessary.Cook time between 1 1/2 -2 hours. If cooked down less then 3 cups add water.I like to leave the skin on the... MORE»

Recipe #77787

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Vegetable Stock 101

Posted by DiB's  

Recipe posted by request-basic but good! MORE»

Recipe #75840

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Seafood Stock

Posted by Hey Jude  

This is a good, basic seafood stock that can be used in recipes such as jambalayas, etouffees, gumbos, etc. Vary it according to the ingredients that are available. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen. MORE»

Recipe #74734

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Tarragon Vegetable Broth

Posted by sugarpea  

An incredibly good, pale salmon-colored vegetable broth originally used to poach halibut. It has many uses though; in any recipe that calls for broth, as a clear soup with crusty bread, as the liquid to cook rice in, as a soup base, etc. If you... MORE»

Recipe #72791

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Pressure cooker chicken stock

(9 reviews) Posted by Hey Jude  

I save chicken parts in a plastic zip-loc bag in the freezer and when I have enough, I make this stock. This is a really easy, fast way to make good homemade chicken stock. I freeze the stock in a variety of amounts; ice cube sized, one cup and 2... MORE»

Recipe #71349

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Italian Vegetable Soup

(2 reviews) Posted by William (Uncle Bill) Anatooskin  

This is a hearty, meatless vegetarian soup. MORE»

Recipe #71259

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