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Bite-sized pieces of chicken breast are simmered in chicken stock with carrots, celery, and white rice.
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Get Braised Chicken with Mushrooms, Almonds and Sauteed Haricots Verts Recipe from Food Network
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This one-step method needs to simmer for 8 to 10 hours, and yields approximately one quart of rich chicken stock to use in soups and sauces.
Ingredients: chicken, water, celery, carrots, onion, basil
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Use a packaged stock if you dont have the real thing.
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This almost-homemade soup gets a little help from store-bought chicken stock and chicken bouillon cubes, but with fresh veggies and tender chicken breasts, this noodle soup is sure to please.
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This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness.
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Get Sweet Corn Risotto with Herbes de Provence Recipe from Food Network
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This easy potato soup is made with chicken stock, bacon, onion, celery, and herbs, then finished with a little cream for extra richness.
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Potatoes, celery root, and chicken stock are pureed with broccoli to give this quick and easy soup a creamy consistency and rich mouth feel.
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A lemony sauce coats rice, clams, and cod in this delicious version of a traditional Greek favorite. If the rice soaks up all of the sauce, add a little more chicken stock.
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This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This speedy skillet dish features browned boneless pork chops and rice simmered in a sweet and sour sauce made with Swanson® Chicken Stock, Dijon-style mustard and apricot preserves.