Our Pantry - Recipes Using Reduced Chicken Stock
A velvety cheddar soup with tender broccoli and fine noodles: Aunt Barb, a team member at More Than Gourmet, serves this up when the call is for tasty and easy comfort food.
A great alternative to standing at the stove stirring risotto: start at the stove, then let the oven do the work for you. The result? Perfect, creamy risotto to enjoy as a side or main dish. This is our basic version; it's great as is, but you can also feel free to embellish it as you like. Maybe some sautéed mushrooms, chopped tomatoes, or chunks of roasted butternut squash stirred in at the end? Or maybe substitute blue cheese and rosemary for the Parmesan and parsley? The possibilities are deliciously endless!
Fresh corn, tomatoes, and cucumber combine beautifully with the nutty flavor of barley in this warm weather salad perfumed with aromatic basil. Serve it as a side with grilled fish, poultry, or meat, or make it a main dish by adding black beans, crumbled goat or feta cheese, cooked chicken--or even lobster for a superlative summer salad.
This simple, unadorned polenta is perfect for serving with all manner of stews and braises.
Chewy wild rice studded with yellow and red peppers and dressed with balsamic vinegar and olive oil makes a stunning salad. Serve it with grilled steak or chicken and a glass of your favorite summer wine.
Spiced with cumin and flavored with tomatoes and zesty green chiles, this black bean soup is sure to become a family favorite.
This simple bowtie pasta highlights spring asparagus with mushrooms, cream, and Parmesan cheese. It comes together quickly and works will as a main or side dish. Add cooked chicken or shrimp if you like!
Savor tender chicken cooked gently in white wine and our flavorful stock with garlic, bay leaves, and herbs. Combined with tomatoes and hearty red lentils, it's the perfect dish for a chilly spring or fall evening.
Fennel's subtle, delicate anise flavor combines beautifully here with the earthy sweetness of figs for an exceptional side dish to go with roast pork, chicken or beef.
Braising is a great alternative to roasting fingerling potatoes. They're simmered in a savory broth with sage and garlic until they're meltingly tender; then the braising liquid is reduced to make a delicious glaze. Serve this tasty side dish with roast chicken or grilled pork tenderloin.
The tanginess of the cheddar is a perfect foil for the sweetness of the butternut squash in this warming soup. Serve it as a starter or as a main course with hearty whole-grain bread and a salad of fresh spinach, apples, red onion, gold raisins, and toasted walnuts.
Smooth and rich, with the complex, hearty flavors of sharp cheddar and good ale, a little tang from mustard and Worcestershire, and a kick of horseradish, this soup is perhaps the ultimate comfort food. Topped with crumbled bacon and snipped chives, it will warm you even on the coldest, grayest winter day.
A classic comfort food that's simple to prepare with our Fond de Poulet Gold. This recipe comes to us from the kitchen of Chef Michelangelo (Mick) Rosacci of Tony's Market in Denver. Dish it up in warm bowls, add a dusting of grated Parmesan, sit back, and enjoy.
On a chilly day, this flavorful, nourishing soup is sure to satisfy. Tender chunks of chicken and delicate pasta with escarole in a savory broth will warm you from the inside out.
This savory stew of tender white beans and chunks of chicken is accented with spices and green chiles and served with a topping of grated pepper jack cheese. It's a cold-weather staple at MTG and sure to become a favorite at your house, too.
Savor chunks of tender chicken and wild mushrooms bathed in a creamy sauce and served up in crisp puff pastry. With some fresh chives sprinkled over the top, you have a gourmet dish for an intimate dinner ready in short order.
This nourishing stew with tender chunks of chicken and nutty barley, livened up with the subtle tang of dill and feta, makes a delicious one-pot meal.
"In January it's so nice while slipping on the sliding ice to sip hot chicken soup with rice. Sipping once, sipping twice, sipping chicken soup with rice."
--Maurice Sendak, Chicken Soup with Rice: A Book of MonthsIn Maurice Sendak's classic children's book, our hero enjoys his monthly bowl of chicken soup with rice in a silly assortment of situations that are guaranteed to make kids of all ages smile. The book is also a testament to this classic comfort food: tender morsels of chicken and rice in fragrant, savory broth--we add a handful of fresh spinach and some tangy tomatoes to our version. It's so good we want to have some every month, too.
This lush, velvety summer soup comes together quickly (and requires no time at the stove!). The smoky heat of the chipotle cream adds nice little kick, along with the flavors of cilantro and lime. Garnish with a sprinkling of chili powder and some fresh corn kernels, or add some crab meat or chilled cooked shrimp to make it a meal.
The gorgeous pink color and light texture of this soup make it perfect for summer, when bundles of fresh beets appear at farm stands and markets.
Roasting brings out the full flavor of sweet yellow bell peppers in this sunshine-colored soup. It makes a refreshing and delicious starter for a summer meal or can be promoted to a main dish with the addition of some grilled shrimp or chicken.
An elegant way to enjoy summer sweet corn, this delicious soup can be served as is for a first course. To make it a main dish, add a mound of crab or lobster meat in the center of the bowl and garnish with finely diced tomatoes and a little fresh basil.
This smooth and creamy cold soup is perfect for a warm summer day. Garnish it with a swirl of basil pesto or a dollop of sour cream and a sprinkling of chives. Toss in some cold cooked chicken or shrimp to make it a main dish.
This simple, traditional sauce made with chicken stock is one of the five "mother sauces," from which many other sauces can be made by adding a variety of differenct ingredients. It's delicious on its own with roasted, poached, or sautéed chicken or with egg dishes--just add a little cream if you like.
Cool, smooth, and rich, this chilled soup was invented by a French chef, Louis Diat, in New York in 1917 to celebrate the opening of the Ritz-Carlton Hotel. He made it simply with leeks, onion, potatoes, cream, and rich chicken stock, and he named it after the city of Vichy, France, where he grew up. Garnished lavishly with snipped fresh chives, this elegant and satisfying soup makes the perfect lunch with a slice of French bread and a simple salad--or serve it as a first course for a special dinner.
A simple purée of corn simmered in our Fond de Poulet Gold--with a little white wine, thyme, and cream. It's superb spooned over sautéed sea scallops or trout, or as an accompaniment to grilled chicken or salmon.
These buttery grits made with sharp Cheddar and light cream are the perfect side for grilled pork or sausage. You can also ladle beef stew or chili over them for a hearty dinner.
A beautiful soup infused with the warm spice of curry and the hearty flavors of cauliflower and garbanzo beans, puréed to silky smoothness and topped with browned onions.
This smooth, spicy sauce is the traditional French version of curry, based on Classic Velouté, rich coconut milk, and fragrant curry powder. Ladle this versatile sauce over poultry, meat, fish, eggs, or vegetables for a delightful—and different—flavor addition.
Also known as Egg Flower Soup, this Chinese-American favorite is simple, tasty, and comforting on a chilly day. The most basic version is made from just stock and eggs, with a little cornstarch and a handful of green onions for a garnish. We've dolled ours up a bit, flavoring it with garlic, onion, and ginger, and adding carrots, shiitake mushrooms, and thin slices of chicken. The result--delicious!
The peppery flavor of arugula complements shrimp, garlic, and shallots in this simple pasta dish.
This very simple, cool and creamy soup comes from an old favorite cookbook published by the Kansas City Junior League in the '80's. The "secret ingredient" is a touch of curry powder, and the soup is just as delicious served warm. It's a perfect way to enjoy summer's bumper crop of zucchini!
Next time you grill chicken, make some extra to use in this terrific risotto. The smoky, grilled flavor of the chicken is highlighted by smoked Gouda cheese and the piquant, earthy taste of sun-dried tomatoes and olives. Add a crisp green salad and a glass of good Chardonnay and you have a simply elegant summer meal.
Need a great dish for a crowd? Try this hearty soup with savory meatballs, pasta shells, and vegetables in a savory broth topped with crisp croutons and Parmesan cheese.
Fluffy couscous flavored with lemon and fresh herbs makes a quick and delicious side dish for grlled fish or chicken.
A very simple, yet elegant side dish--fragrant jasmine rice lightly flavored with lemon and cooked in our savory chicken stock. It's the perfect complement for chicken, fish, or vegetables.
Love baked potatoes loaded with sour cream, cheese, and bacon? Here's the soup for you. This hearty, yet easy to make soup makes a great starter for a steak dinner or a satisfying cold weather meal paired with a green salad.
The savory sweetness of butternut squash is highlighted by tart dried cherries, fresh sage, and crunchy toasted pine nuts in this delicious cold-weather rice dish. It's a perfect side for roast chicken or lamb with rosemary.
Tender new potatoes cooked in our savory stock and tossed with scallions and bright green parsley, this is a great side dish for spring. Serve it with poached salmon or roast chicken, or add some white beans and goat cheese for a delicious main dish.
This soup will transport you to Asia. The delicate flavor of soba noodles and the subtle nuttiness of tofu and edemame are surrounded by a light, savory broth and plenty of crisp vegetables. Serve it garnished with a spicy sauce, lime wedges, a generous sprinkling of cilantro and mint, and a scattering of bean sprouts for a gorgeous and flavorful presentation.
A piece of rind from Parmesan cheese adds a great layer of flavor to our Fond de Poulet Gold. Use this umami-rich broth to simmer tortellini and asparagus or spinach for a light soup, or pour some around a serving of your favorite risotto to bring out its flavors.
Fresh or frozen peas and oniony chives combine beatifully in this creamy sauce. It's the perfect complement to salmon, sea scallops, or chicken--or try it tossed with pasta, some sautéed mushrooms, and crumbled bacon.
This fresh, bright green soup is delicious chilled or warm. Serve it with a swirl of sour cream and garnish it with a mint leaf.
Sweet pears are balanced by tangy goat cheese and savory pancetta in this creamy risotto. It makes the perfect side for roasted meats or poultry, as well as a satisfying yet light main dish.
Chicken and rice translate into a savory one-dish meal in many countries. This version was inspired by a Portuguese friend living in Paris. In place of chorizo used in the original, we use turkey kielbasa. The choice is yours. Cooking rice in rich, saffron-scented broth adds color and flavor to this not-so-basic yet homey dish.
There are many variations of this traditional Mexican stew based on pork or chicken and hominy. Ours is a quick version perfect for a weeknight dinner and delicious enough to serve as part of a celebration with a spread of flavorful garnishes as they do in Mexico.
This recipe was shared with us by our friend Diana Baur, innkeeper of the Baur Bed and Breakfast located in the idyllic, rolling hills and vineyards just outside Acqui Terme in the Piemonte region of Italy. This region is a cooks’ treasure: terrific wines, black truffles, hazelnuts and of course risotto. Folks here have a real passion for cooking. We love this recipe and hope you will too. Thanks, Diana!
A beautiful golden orange soup filled with the flavors of fall: pumpkin and spices with a hint of orange zest, and a savory note from the Gruyére. Cream makes it rich and smooth, and a garnish of chives and pumpkin seeds add color and crunch.
Rabbit braised in red wine is a classic. Here we add the subtle flavor of rosé and balsamic vinegar to the gently simmering liquid. Fond de Poulet seamlessly melts into all of the liquids to impart a rich, perfectly balanced taste to complement the rabbit. A final flourish of crème fraîche creates a deliciously complex sauce with pearl onions, mushrooms, and dried currants.
This Italian-inspired pilaf is perfect with roast chicken or pork.