Elevate Your Cooking: Delicious Recipes Featuring the Best Store-Bought Chicken Broth
Chicken broth is a kitchen staple. It’s the unsung hero of countless dishes, adding depth, richness, and comforting flavor. While homemade chicken broth is undoubtedly rewarding, let’s face it, time isn’t always on our side. That’s where store-bought chicken broth steps in as a convenient and versatile alternative. But with so many brands and varieties lining supermarket shelves, how do you choose the best one? And more importantly, how do you use it to create truly exceptional meals? This guide will not only help you navigate the world of store-bought chicken broth but will also provide you with delectable recipes that showcase its potential.
## Choosing the Right Store-Bought Chicken Broth
Before we dive into recipes, let’s talk about selecting the best store-bought chicken broth for your needs. Not all broths are created equal, and understanding the differences can significantly impact the final flavor of your dishes.
**Factors to Consider:**
* **Sodium Content:** This is arguably the most crucial factor. Many store-bought broths are loaded with sodium, which can easily overpower your dishes and make them taste overly salty. Look for low-sodium or no-salt-added varieties. You can always add salt to taste, but you can’t remove it. I always err on the side of low sodium, as you can always add more to your liking. Broths labeled “reduced sodium” still often contain a considerable amount. Compare labels carefully.
* **Ingredients:** Scrutinize the ingredient list. A good quality broth should have simple, recognizable ingredients like chicken bones, vegetables (onions, carrots, celery), herbs, and spices. Avoid broths with artificial flavors, preservatives, and excessive additives. Look for ingredients you would use if you were making it at home!
* **Flavor Profile:** Broths vary in their flavor profiles. Some are mild and subtle, while others are more robust and chicken-forward. Consider what you’ll be using the broth for. A milder broth might be better for delicate sauces, while a bolder broth is ideal for soups and stews.
* **Organic vs. Conventional:** Organic chicken broth is made with chicken raised without antibiotics or hormones and using organic feed. If you prioritize organic ingredients, this is a good option. Keep in mind that organic broths often come with a higher price tag.
* **Type of Broth:** You’ll find various types of chicken broth, including: Broth, stock, and bone broth. While often used interchangeably, there are subtle differences. Broth is typically made by simmering meat and vegetables, resulting in a lighter flavor. Stock is made by simmering bones for a longer period, yielding a richer, more gelatinous liquid. Bone broth is simmered for an even longer time, often 24 hours or more, to extract maximum nutrients and collagen. I generally look for stock as it offers the best balance of flavor and body.
* **Packaging:** Store-bought chicken broth comes in cartons, cans, and concentrated bases. Cartons are generally preferred because they avoid the metallic taste that can sometimes come from cans. Concentrated bases require dilution with water and are a cost-effective option if you use broth frequently.
**Recommended Brands (Based on General Availability and Reviews):**
* **Swanson Unsalted Chicken Broth:** A widely available and affordable option with low sodium.
* **Imagine Organic Free Range Chicken Broth:** A good organic choice with a clean flavor.
* **Pacific Foods Organic Chicken Broth:** Another solid organic option known for its richness.
* **Kitchen Basics Original Chicken Stock:** A bit more expensive, but known for its high quality and rich flavor. Consider the unsalted version.
* **Better Than Bouillon Reduced Sodium Chicken Base:** This concentrated base is a pantry staple for many. It’s convenient, flavorful, and allows you to control the sodium level.
**Tips for Tasting Broth:**
Before using any store-bought broth in a recipe, it’s a good idea to taste it on its own. This will give you a sense of its flavor profile and saltiness. Heat a small amount of the broth in a saucepan and taste it plain. If it tastes bland, you can add a pinch of salt or other seasonings to enhance its flavor.
## Delicious Recipes Using Store-Bought Chicken Broth
Now that you know how to choose the right broth, let’s get cooking! Here are several recipes that use store-bought chicken broth to create flavorful and satisfying meals.
### 1. Creamy Tomato Soup with Grilled Cheese Croutons
This classic comfort food is elevated with the use of good-quality chicken broth.
**Ingredients:**
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 (28-ounce) cans crushed tomatoes
* 4 cups store-bought chicken broth (low-sodium)
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* Salt and pepper to taste
* 1/2 cup heavy cream (optional)
* 4 slices bread
* 2 tablespoons butter, softened
* 1/2 cup shredded cheddar cheese
**Instructions:**
1. **Sauté the aromatics:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. **Add tomatoes and broth:** Pour in the crushed tomatoes and chicken broth. Stir in the oregano and basil. Season with salt and pepper to taste.
3. **Simmer the soup:** Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour for a deeper flavor. Simmering allows the flavors to meld together beautifully. The longer it simmers, the better the flavor.
4. **Blend the soup (optional):** For a smoother soup, use an immersion blender to blend the soup until creamy. Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be careful when blending hot liquids!
5. **Add cream (optional):** If desired, stir in the heavy cream to enrich the soup. Heat through gently.
6. **Prepare the grilled cheese croutons:** While the soup is simmering, prepare the grilled cheese croutons. Spread butter on one side of each slice of bread. Sprinkle cheddar cheese on the unbuttered side of two slices of bread. Top with the remaining slices of bread, butter-side up. I like to use sourdough bread for extra flavor.
7. **Grill the croutons:** Heat a skillet or griddle over medium heat. Cook the sandwiches until golden brown and the cheese is melted, about 2-3 minutes per side.
8. **Cut into croutons:** Cut the grilled cheese sandwiches into small squares or triangles to create croutons.
9. **Serve:** Ladle the soup into bowls and top with the grilled cheese croutons. Enjoy!
**Tips and Variations:**
* **Add vegetables:** For a heartier soup, add diced carrots, celery, or bell peppers along with the onion.
* **Spice it up:** Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
* **Garnish:** Top the soup with fresh basil, parsley, or a dollop of sour cream or yogurt.
* **Vegan variation:** Use vegetable broth instead of chicken broth and omit the heavy cream or substitute with coconut cream.
### 2. One-Pot Chicken and Rice
This is a simple and satisfying weeknight meal that comes together in one pot, minimizing cleanup.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* 1 cup long-grain rice
* 4 cups store-bought chicken broth (low-sodium)
* 1 cup frozen peas (optional)
* Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Sauté the vegetables:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. **Brown the chicken:** Add the chicken pieces to the pot and cook until browned on all sides. Don’t overcrowd the pot; work in batches if necessary.
3. **Season and add rice:** Stir in the thyme, rosemary, salt, and pepper. Add the rice and stir to coat with the oil and spices.
4. **Add broth and simmer:** Pour in the chicken broth and bring to a boil. Then, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Avoid lifting the lid during simmering to ensure even cooking.
5. **Add peas (optional):** Stir in the frozen peas during the last 5 minutes of cooking. This will heat them through without making them mushy.
6. **Rest and fluff:** Remove the pot from the heat and let it rest for 5-10 minutes. Fluff the rice with a fork before serving.
7. **Garnish and serve:** Garnish with fresh parsley and serve immediately.
**Tips and Variations:**
* **Use different vegetables:** Add mushrooms, bell peppers, or zucchini along with the carrots and celery.
* **Add beans:** Stir in a can of drained and rinsed cannellini beans or chickpeas for extra protein and fiber.
* **Spice it up:** Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
* **Use different protein:** Substitute the chicken thighs with chicken breasts, sausage, or shrimp.
* **Add lemon:** Stir in a tablespoon of lemon juice at the end for a bright and fresh flavor.
### 3. Chicken Noodle Soup (Classic and Comforting)
No list of chicken broth recipes would be complete without the ultimate comfort food: chicken noodle soup.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 8 cups store-bought chicken broth (low-sodium)
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* 1 pound boneless, skinless chicken breasts, cooked and shredded (you can use rotisserie chicken for convenience)
* 8 ounces egg noodles
* Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Sauté the vegetables:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. **Add broth and seasonings:** Pour in the chicken broth. Stir in the thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to low.
3. **Simmer:** Simmer for at least 15 minutes to develop the flavors. The longer it simmers, the more flavorful the soup will be.
4. **Add chicken and noodles:** Add the shredded chicken and egg noodles to the pot. Cook until the noodles are tender, about 8-10 minutes.
5. **Adjust seasoning:** Taste and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking.
6. **Garnish and serve:** Garnish with fresh parsley and serve hot.
**Tips and Variations:**
* **Use homemade noodles:** For an extra special touch, make your own egg noodles.
* **Add vegetables:** Add other vegetables like zucchini, peas, or corn.
* **Spice it up:** Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
* **Make it creamy:** Stir in a splash of heavy cream or half-and-half at the end for a richer soup.
* **Add a squeeze of lemon:** A squeeze of lemon juice brightens the flavor of the soup.
### 4. Chicken Pot Pie (Comfort in a Crust)
This classic dish is a hearty and comforting way to use store-bought chicken broth.
**Ingredients:**
* 1 tablespoon butter
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 1/4 cup all-purpose flour
* 3 cups store-bought chicken broth (low-sodium)
* 1 cup frozen peas
* 1 cup frozen corn
* 1 pound cooked chicken, shredded
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* 1 box (14.1 ounces) refrigerated pie crusts
* 1 egg, beaten (for egg wash)
**Instructions:**
1. **Prepare the filling:** Preheat oven to 400°F (200°C). In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. **Make the roux:** Stir in the flour and cook for 1-2 minutes, stirring constantly, until a paste forms. This is called a roux and it will help thicken the filling.
3. **Add broth and vegetables:** Gradually whisk in the chicken broth until smooth. Add the frozen peas and corn. Bring to a simmer, then reduce the heat and cook until the vegetables are tender, about 5-7 minutes. Stir constantly to prevent scorching.
4. **Add chicken and seasonings:** Stir in the shredded chicken, thyme, rosemary, salt, and pepper. Taste and adjust seasoning as needed.
5. **Assemble the pot pie:** Pour the chicken mixture into a 9-inch pie dish. Top with one of the pie crusts, crimping the edges to seal. Cut slits in the top crust to allow steam to escape.
6. **Brush with egg wash:** Brush the top crust with the beaten egg for a golden brown finish.
7. **Bake:** Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
8. **Cool slightly:** Let the pot pie cool for 10-15 minutes before serving.
**Tips and Variations:**
* **Use puff pastry:** Substitute the pie crust with puff pastry for a flakier topping.
* **Add potatoes:** Add diced potatoes to the filling for a heartier pot pie.
* **Use different vegetables:** Add mushrooms, green beans, or Brussels sprouts to the filling.
* **Make individual pot pies:** Divide the chicken mixture among individual ramekins and top with pie crust or puff pastry.
* **Add a splash of sherry:** A tablespoon of dry sherry adds depth and complexity to the flavor of the filling.
### 5. Risotto with Saffron and Parmesan
Risotto is a creamy and comforting Italian rice dish that relies heavily on good-quality broth.
**Ingredients:**
* 6 cups store-bought chicken broth (low-sodium), warmed
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine (optional)
* 1/4 teaspoon saffron threads, crushed
* 1/2 cup grated Parmesan cheese, plus more for serving
* 2 tablespoons butter
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Warm the broth:** In a saucepan, warm the chicken broth over low heat. Keep it simmering gently throughout the cooking process. This is crucial for achieving the creamy texture of risotto.
2. **Sauté the onion:** In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
3. **Toast the rice:** Add the Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes, until the grains are translucent. This toasting process helps the rice release its starch and contributes to the creamy texture.
4. **Deglaze with wine (optional):** If using, pour in the white wine and cook, stirring constantly, until it is absorbed, about 1-2 minutes. The wine adds acidity and depth of flavor.
5. **Add saffron:** Stir in the crushed saffron threads. The saffron will infuse the rice with its characteristic color and flavor.
6. **Add broth gradually:** Add 1 cup of the warm chicken broth to the rice. Cook, stirring constantly, until the broth is almost completely absorbed. Continue adding the broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process takes about 20-25 minutes, or until the rice is creamy and al dente (slightly firm to the bite).
7. **Stir in cheese and butter:** Remove the pot from the heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
8. **Serve:** Serve immediately, garnished with fresh parsley and additional Parmesan cheese.
**Tips and Variations:**
* **Use different cheeses:** Substitute the Parmesan cheese with Pecorino Romano or Asiago cheese.
* **Add vegetables:** Add sautéed mushrooms, asparagus, or peas to the risotto.
* **Add seafood:** Add shrimp, scallops, or clams to the risotto.
* **Add lemon zest:** A teaspoon of lemon zest brightens the flavor of the risotto.
* **Use vegetable broth:** For a vegetarian risotto, use vegetable broth instead of chicken broth.
### 6. Quick Chicken Tortilla Soup
This recipe is a speedy version of the classic, perfect for a weeknight meal.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 1 bell pepper (any color), chopped
* 2 cloves garlic, minced
* 6 cups store-bought chicken broth (low-sodium)
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can corn, drained
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* Salt and pepper to taste
* 1 pound cooked chicken, shredded (rotisserie chicken works great)
* Tortilla chips, for serving
* Toppings: avocado, sour cream, shredded cheese, cilantro, lime wedges
**Instructions:**
1. **Sauté vegetables:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. **Add remaining ingredients:** Stir in the chicken broth, diced tomatoes, black beans, corn, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce the heat to low.
3. **Simmer:** Simmer for 15-20 minutes to allow the flavors to meld. The longer it simmers, the better the flavor will be.
4. **Add chicken:** Stir in the shredded chicken and heat through.
5. **Serve:** Serve hot with tortilla chips and your favorite toppings, such as avocado, sour cream, shredded cheese, cilantro, and lime wedges.
**Tips and Variations:**
* **Spice it up:** Add a chopped jalapeño pepper or a pinch of red pepper flakes for extra heat.
* **Add a can of diced green chilies:** Adds a nice Southwestern flavor.
* **Use different beans:** Substitute the black beans with pinto beans or kidney beans.
* **Thicken the soup:** For a thicker soup, remove 1 cup of the soup and blend it in a blender until smooth. Then, return it to the pot and stir to combine.
* **Add a squeeze of lime juice:** A squeeze of lime juice brightens the flavor of the soup.
### 7. Chicken and Dumplings
Another quintessential comfort food, chicken and dumplings is perfect for a chilly day.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 6 cups store-bought chicken broth (low-sodium)
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* 1 pound cooked chicken, shredded
* **For the Dumplings:**
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 3/4 cup milk
* 2 tablespoons melted butter
**Instructions:**
1. **Sauté the vegetables:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. **Add broth and seasonings:** Pour in the chicken broth. Stir in the thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to low.
3. **Simmer:** Simmer for at least 15 minutes to develop the flavors.
4. **Add chicken:** Stir in the shredded chicken and heat through.
5. **Prepare the dumplings:** In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the milk and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. The batter should be slightly lumpy.
6. **Drop the dumplings:** Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through. Avoid lifting the lid during cooking to ensure the dumplings cook properly.
7. **Serve:** Serve hot.
**Tips and Variations:**
* **Add vegetables:** Add peas, corn, or green beans to the soup.
* **Use bisquick:** For easier dumplings, use bisquick baking mix instead of making them from scratch. Follow the instructions on the box.
* **Add herbs:** Add fresh parsley, chives, or dill to the dumplings for extra flavor.
* **Thicken the soup:** If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the mixture into the soup during the last few minutes of cooking.
## Beyond Recipes: Other Uses for Store-Bought Chicken Broth
Store-bought chicken broth isn’t just for soups and stews. Here are some other ways to use it in your cooking:
* **Deglazing a pan:** After searing meat or vegetables, use chicken broth to deglaze the pan. Scrape up the browned bits from the bottom of the pan, which are packed with flavor, and create a delicious pan sauce.
* **Cooking grains:** Use chicken broth instead of water to cook rice, quinoa, or other grains for a richer, more flavorful side dish.
* **Making sauces:** Chicken broth is a key ingredient in many sauces, such as gravy, béchamel, and velouté.
* **Braising:** Use chicken broth as the braising liquid for meats and vegetables. The broth will help to keep the food moist and flavorful during the long cooking process.
* **Adding moisture to stuffing or dressing:** Chicken broth adds flavor and moisture to stuffing or dressing.
* **Rehydrating dried foods:** Use chicken broth to rehydrate dried mushrooms, tomatoes, or other ingredients.
## Storing Leftover Chicken Broth
Once opened, store-bought chicken broth should be refrigerated in an airtight container for up to 5-7 days. You can also freeze chicken broth for longer storage. Pour the broth into freezer-safe containers or ice cube trays. Frozen chicken broth can be stored for up to 2-3 months.
## Conclusion
Store-bought chicken broth is a valuable tool in any home cook’s arsenal. By choosing the right broth and using it creatively, you can elevate your cooking and create delicious and satisfying meals. Don’t be afraid to experiment with different recipes and variations to find your favorites. Happy cooking!