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Uses for chicken broth

Forgive me if this posts twice, but the first did not seem to take. I have about 8 quarts of homemade chicken broth in my freezer that I'd like to use before it turns. I'm interested in any suggestions for recipes/dishes, including soup. I always get a good, varied response from CH posters. TIA!

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  1. There is a butternut squash soup recipe where a Fuji apple is one ingredient that uses a lot of chicken broth. It is delicious.

    1. Risotto comes to mind, especially if you have a good quality homemade stock to use. recipies are readily available depending on what variation you prefer. a quick pan sauce or reduction can finish a sauteed meat nicely. one thing to consider when using a stock/broth for a reduction, if it has salt in it the salt will strengthen significantly upon reducing. care should be taken.

      1. Along the soup idea, I roast seasoned root vegetables, last time it was sweet potatoes, butternut squash, onions. Pureed them and added chicken stock to make a nice soup. Top w/ creme fraiche.

        1. From Molto Italiano, an Emilian onion soup/stew that is easy and fantastic, with eggs and Parmesan and about 10 large onions... This dish has earned regular rotation in my house. I don't use the lard or fatback but use goose/duck fat instead:


          1 Reply
          1. re: erica

            That sounds great! Do you add the milk too? Would it change it a lot if you left it out, do you think?

          2. http://www.foodnetwork.com/food/recip...

            I was going to suggest risotto, too! But other ideas that come to mind are stuffed grape leaves or coq au vin (I use Julia Child's recipe, but posted Alton Brown's above)

            1. Rice Pilaf or Hot and Sour Soup.

              1. You can use it to make bread. Just instead of water. Works great! Adds a nice richness to bread.

                1 Reply
                1. re: scuzzo

                  Huh. Never would have thought of that one, scuzzo.

                  Thanks for the suggestions everyone. I'm getting some good ideas :)

                2. polenta - a quart of stock, a cup of corn meal, and at the end, a tiny bit of good butter - heaven with so many things!

                  1. Dredge a cut-up chicken in flour and brown it. Braise in broth. You can do a proper chicken Marsala, or make up your own thing. Reduce the leftover liquid and to make sauce.

                    1. Avgolemeno soup

                      Use the stock as your base. I like chunks of chicken meat in mine as we usually eat it as a meal not as a starter so I'll toss that in. Toss in either some orzo or rice and let that cook(orzo is preferred by my husband so I usually use that, though I actually prefer rice myself).

                      For about a half gallon of stock I'll use 3 egg whites and one egg yolk with the juice of one lemon. I like it light and foamy. You can use whole eggs or egg yolks depending on your preference. I run that in a blender and then temper with some stock. Add back into soup. season with salt and pepper.

                      I like to garnish with dill before serving.

                      1 Reply
                      1. re: ziggylu

                        Ha! I was going to suggest the same thing, ziggy! I use orzo in mine, too. I par-boil it first though so it doesn't soak up all my stock while cooking. I make mine more lemony though. Nothing like using homegrown lemons.

                      2. Definitely Risotto, any kind of soup, especially Chicken Noodle. Something I made recently with my homemade chicken stock and was really good was a curry chicken naan sandwich. I recreated it a few weeks later with boxed stock because I was out of my homemade stuff and wanted to use up what I had in the pantry. Big mistake as the sauce was not nearly as good as with the homemade stock.

                        Season about 1 - 1 1/2 lbs of chicken tenders with salt and pepper. Heat a large skillet over medium to medium high heat. Saute a few minced garlic cloves in olive oil. Add about 1/2 to 3/4 cup coconut milk and 1 cup of your stock. Bring to a simmer and add some hot curry powder (I use the Penzey's version) to taste. We like it hot so I add about 2 Tablespoons. Once the sauce is where you'd like it (taste it) add the chicken and cook for a couple minutes. Turn the tenders over and continue to cook on a simmer until chicken is cooked through. I serve this over warmed whole wheat naan (TJ's has a good version) with some greens all piled on together with the chicken and the curry sauce drizzled on top. My fiance adds some sriracha at the end. Really delicious and a quick week night meal. The sauce should be pretty thick with the homemade stock. When I used the store bought it was so thin and runny and just didn't have the same rich flavor.

                        1. I always have alot of home made stock in the freezer as well. I'm partial to risotto, but I have made a variation of the french dip sandwich by substituting left over roast chicken for the beef and making a jus from the leftover stock, making it in the same manner as the jus from beef. When I am over flowing with stock, about twice a year, I make a large pot of Italian "wedding soup", simmering meat balls in the stock and then stirring in beaten eggs and grated Parmigiano Reggiano. Roasted garlic soup is my wife's favorite when she isn't feeling well. Shallots sauteed in olive oil until translucent, add couple dozen roasted garlic cloves and fresh chopped thyme, salt and pepper to taste, deglaze with white wine and add chicken stock,add some homemade bread crumbs, simmer for 20 minutes and macerate with an immersion blender or in a blender and serve.

                          1. I immediately think 'pho ga' - Vietnamese chicken noodle soup.

                            Here's a good recipe link: http://vietworldkitchen.typepad.com/b...

                            Most of your work is done since you have the stock made. Most recipes I've seen don't use five spice powder, but you might consider adding a little as a 'disguise' (to mask non-traditional flavors e.g. bay leaf, carrot, celery).

                            Get a few chicken thighs, poach them in the stock, strip the meat off and return to the stock. Boil the rice sticks in water until soft then add to the stock along with some thinly sliced onions.

                            Serve very hot with the usual condiments: bean sprouts, Asian basil, fresh jalapeno or serrano strips, lime wedges, cilantro, culantro, fish sauce, sriracha, hoisin sauce. One quart of stock makes two - three servings.

                            A good excuse to buy those large, cheap, sturdy plastic Asian soup bowls and spoons.