50+ Quick & Easy Chicken Broth Dinner Recipes for Cozy, Flavorful Meals

When it comes to hearty, comforting meals, chicken broth is one of the most versatile and flavorful ingredients you can use in your kitchen.

From soups and stews to casseroles and pastas, chicken broth adds depth and richness to a variety of dishes.

Whether you’re looking to create a quick weeknight dinner or a slow-cooked masterpiece, there’s no shortage of delicious possibilities.

In this article, we’ll explore over 50 chicken broth dinner recipes that are sure to satisfy your taste buds and keep your family coming back for more.

With options that range from classic comfort food to innovative new dishes, you’ll find something for every palate and occasion.

50+ Quick & Easy Chicken Broth Dinner Recipes for Cozy, Flavorful Meals

Chicken broth is a kitchen staple that brings warmth, flavor, and nourishment to countless dinner options.

From cozy soups and stews to more elaborate casseroles and one-pan wonders, these 50+ recipes are a testament to the versatility of this humble ingredient.

Whether you’re a seasoned cook or just starting out, these dishes will inspire creativity and make mealtime a breeze.

So the next time you’re looking for a comforting and delicious dinner, reach for that chicken broth—your taste buds will thank you.

Creamy Chicken and Rice Soup

This comforting chicken and rice soup combines tender chicken, creamy broth, and hearty rice. It’s perfect for a chilly evening or when you’re craving something soothing and filling. The blend of seasonings enhances the natural flavors of the chicken and broth, creating a meal that’s simple yet satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 cup long-grain white rice
• 6 cups chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup chopped parsley (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned, about 5 minutes. Remove chicken from the pot and set it aside.
2. In the same pot, sauté onions, garlic, carrots, and celery for 5-7 minutes, until the vegetables are softened.
3. Add rice, chicken broth, and thyme. Stir to combine, and bring the soup to a simmer. Cook for 20 minutes or until the rice is tender.
4. Return the cooked chicken to the pot. Stir in the heavy cream and cook for an additional 5 minutes to heat through.
5. Season with salt and pepper to taste. Garnish with fresh parsley if desired.

This creamy chicken and rice soup is a complete meal in a bowl. The rice absorbs the rich flavors of the chicken broth, and the addition of heavy cream makes the soup irresistibly smooth and creamy. The hearty vegetables offer both flavor and nutrition, making this dish perfect for any family dinner or a cozy meal on a cold day.

Chicken Broth and Vegetable Stew

Packed with colorful vegetables and savory chicken broth, this hearty stew is a nutritious and filling meal that’s perfect for those who want a healthy yet flavorful dish. The slow simmering process infuses the broth with the natural flavors of the vegetables, resulting in a warm and delicious stew.

Ingredients:

• 2 tablespoons olive oil
• 1 lb bone-in chicken thighs, skin removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium potatoes, cubed
• 2 cups green beans, cut into 2-inch pieces
• 2 cups corn kernels (fresh or frozen)
• 6 cups chicken broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions:

1. In a large pot, heat olive oil over medium heat. Brown the chicken thighs on both sides, about 5 minutes per side. Remove the chicken and set it aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the potatoes, green beans, corn, chicken broth, rosemary, and oregano. Stir to combine, and bring to a boil.
4. Reduce the heat and add the chicken back to the pot. Simmer for 40 minutes, or until the chicken is fully cooked and the vegetables are tender.
5. Remove the chicken thighs from the pot, shred the meat, and return it to the stew.
6. Season with salt, pepper, and lemon juice. Serve hot.

This chicken broth and vegetable stew is a nourishing dish that offers comfort and sustenance. The combination of tender chicken and fresh vegetables in a flavorful broth creates a rich, satisfying meal. It’s perfect for feeding a crowd or enjoying leftovers the next day. The subtle hint of rosemary and lemon juice adds a refreshing finish, making this stew an all-around winner.

Spicy Chicken Broth Noodle Soup

This spicy chicken broth noodle soup is a fusion of bold flavors and comforting textures. With a kick of heat from chili and ginger, it’s a perfect dish for those who enjoy a little spice in their meals. The chicken broth base brings depth of flavor, while the noodles add a satisfying chew.

Ingredients:

• 2 tablespoons sesame oil
• 1 lb chicken breast, thinly sliced
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1-2 tablespoons chili paste (adjust to heat preference)
• 4 cups chicken broth
• 3 cups water
• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons sugar
• 2 packs of ramen noodles (or any noodle of choice)
• 1/2 cup sliced green onions
• 1/4 cup cilantro leaves
• 1-2 boiled eggs (optional)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the chicken slices and sauté until browned, about 4 minutes. Remove chicken and set it aside.
2. In the same pot, sauté the onion, garlic, and ginger for 3 minutes until softened and fragrant.
3. Stir in chili paste, and then pour in the chicken broth, water, soy sauce, rice vinegar, and sugar. Bring to a boil and let it simmer for 10-15 minutes, allowing the flavors to meld.
4. Add the noodles to the pot and cook according to package instructions, about 4 minutes.
5. Return the cooked chicken to the soup and let it heat through for 2 minutes.
6. Ladle the soup into bowls and top with green onions, cilantro, and a boiled egg if desired.This spicy chicken broth noodle soup is a flavorful and dynamic dish that strikes a perfect balance between heat and umami. The broth is rich with layers of flavor from the chili paste, ginger, and soy sauce, while the noodles and chicken make it a filling and satisfying meal. Whether you’re craving something spicy or just need a bowl of comfort, this soup delivers both warmth and excitement in every spoonful.

Chicken Broth and Potato Chowder

This thick and creamy chicken broth and potato chowder is a filling and heartwarming dish that’s perfect for a cozy night in. The creamy texture of the potatoes blends seamlessly with the savory chicken broth, creating a rich soup. It’s a comforting blend of simple ingredients that will leave you satisfied and warm.

Ingredients:

• 2 tablespoons butter
• 1 lb chicken breast, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups potatoes, peeled and diced
• 6 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley

Instructions:

1. In a large pot, melt butter over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the diced potatoes, chicken broth, and thyme. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes until the potatoes are tender.
4. Use an immersion blender or regular blender to blend the soup to your desired consistency. For a chunky chowder, blend just half the soup and leave some potatoes intact.
5. Stir in the heavy cream, cooked chicken, and shredded cheddar cheese. Cook for an additional 5 minutes, stirring until the cheese is melted and the soup is heated through.
6. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This chicken broth and potato chowder is a rich, creamy soup that feels like a warm hug on a cold day. The blend of potatoes and chicken creates a hearty base, while the cream and cheese add richness and depth. It’s an ideal dish to make ahead and enjoy for several meals, with its comforting texture and satisfying flavors making it a family favorite.

Chicken Broth and Quinoa Soup

This healthy chicken broth and quinoa soup offers a nutritious and delicious alternative to heavier soups. With quinoa as the main grain, it provides a wonderful nutty flavor and a hearty texture. The chicken broth complements the ingredients beautifully, making this a great option for a light yet filling meal.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breast, cooked and shredded
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup quinoa, rinsed
• 6 cups chicken broth
• 2 carrots, chopped
• 1 cup spinach, chopped
• 1 teaspoon cumin
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the quinoa and cumin, allowing it to toast slightly for about 2 minutes.
3. Pour in the chicken broth, carrots, and shredded chicken. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the quinoa is cooked and the carrots are tender.
4. Add the spinach and cook for an additional 2 minutes, just until the spinach wilts.
5. Season with salt, pepper, and lemon juice to taste. Serve hot.

This chicken broth and quinoa soup is a vibrant, nutritious option that’s perfect for anyone seeking a lighter yet satisfying meal. The quinoa offers a hearty texture, while the chicken adds protein, making it a well-rounded dish. The subtle cumin and lemon elevate the flavors, giving the soup a refreshing taste that’s both wholesome and comforting.

Chicken Broth and Bean Chili

This chicken broth and bean chili is a delicious twist on the traditional chili, using chicken broth as the base and a combination of hearty beans for protein. With a touch of spice and a rich, savory broth, this chili will satisfy even the heartiest appetites. It’s perfect for a family dinner or for meal prep.

Ingredients:

• 2 tablespoons olive oil
• 1 lb ground chicken
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 2 cups chicken broth
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup chopped cilantro (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground chicken and cook, breaking it apart with a spoon, until browned, about 7-8 minutes. Remove excess fat if needed.
2. Add the onion, garlic, and bell pepper, cooking until softened, about 5 minutes.
3. Stir in the chicken broth, kidney beans, black beans, diced tomatoes, chili powder, cumin, and smoked paprika. Bring the mixture to a boil.
4. Reduce the heat and simmer for 25-30 minutes, allowing the flavors to meld together.
5. Add the corn and cook for an additional 5 minutes. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

This chicken broth and bean chili is a hearty, flavorful dish that’s perfect for any time of year. The chicken broth provides a savory base that complements the beans and vegetables beautifully, while the chili powder and cumin add depth of flavor. This chili is not only delicious but also versatile enough to be topped with sour cream, cheese, or avocado for extra richness. It’s a great meal for feeding a crowd or preparing in advance for busy days.

Lemon Chicken Broth Pasta Soup

This light and refreshing lemon chicken broth pasta soup is the perfect balance of savory and tangy. The chicken broth forms a flavorful base, while the bright citrus from the lemon adds a zesty kick. The addition of pasta makes it satisfying without being too heavy, making it an ideal dish for a quick, comforting meal.

Ingredients:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breast, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 cup small pasta (like orzo or ditalini)
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup fresh spinach or arugula
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 7-8 minutes. Remove the chicken and set it aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Pour in the chicken broth and bring to a boil. Add the pasta and cook according to the package directions, about 8-10 minutes.
4. Once the pasta is tender, stir in the cooked chicken, lemon juice, lemon zest, oregano, and red pepper flakes (if using). Simmer for another 3-4 minutes to let the flavors meld.
5. Add the spinach or arugula and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This lemon chicken broth pasta soup is a bright, vibrant dish that is as refreshing as it is satisfying. The combination of tangy lemon and savory chicken broth brings a burst of flavor, while the pasta adds a comforting, hearty texture. It’s perfect for a lighter meal that still fills you up, making it a go-to for weeknights or lunch.

Chicken Broth and Sweet Potato Stew

This chicken broth and sweet potato stew is a rich, savory dish that combines the sweetness of the potatoes with the depth of the chicken broth. It’s a hearty and healthy stew, perfect for those looking for a nutrient-packed meal that will keep you warm through the colder months. The mild sweetness of the sweet potatoes pairs beautifully with the savory broth.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken thighs, boneless and skinless, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 large sweet potatoes, peeled and diced
• 6 cups chicken broth
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup kale or spinach, chopped
• 1 tablespoon apple cider vinegar

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chicken thighs and cook until browned, about 7-8 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Stir in the diced sweet potatoes, chicken broth, turmeric, smoked paprika, and thyme. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, until the sweet potatoes are tender.
4. Return the chicken to the pot and simmer for an additional 5-7 minutes to heat the chicken through.
5. Add the chopped kale or spinach and cook until wilted, about 3 minutes. Season with salt, pepper, and apple cider vinegar.
6. Serve hot.

This chicken broth and sweet potato stew is a nourishing and flavorful meal that’s both comforting and healthy. The sweet potatoes add a subtle sweetness, while the turmeric and paprika give the stew a depth of flavor that balances beautifully with the chicken broth. The addition of leafy greens provides extra nutrients, making this stew a complete, satisfying meal.

Spicy Chicken Broth Coconut Soup

This spicy chicken broth coconut soup is an exotic and flavorful dish that combines the richness of coconut milk with the savory depth of chicken broth. The soup is infused with spices like ginger and chili, adding a kick of heat that perfectly complements the creamy coconut flavor. This is a perfect meal for anyone who loves bold, aromatic flavors.

Ingredients:

• 1 tablespoon coconut oil
• 1 lb chicken breast, thinly sliced
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1-2 tablespoons red curry paste (adjust to heat preference)
• 6 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1 red bell pepper, sliced
• 1 cup sliced mushrooms
• 1/4 cup cilantro, chopped
• 1-2 chili peppers, sliced (optional)

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the chicken slices and cook until browned and cooked through, about 7-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until softened, about 3-4 minutes.
3. Stir in the red curry paste and cook for 1-2 minutes to release the flavors.
4. Add the chicken broth, coconut milk, fish sauce, lime juice, and brown sugar. Bring to a simmer and cook for 10 minutes.
5. Add the red bell pepper, mushrooms, and cooked chicken. Simmer for an additional 5 minutes until the vegetables are tender.
6. Season with salt and pepper to taste. Garnish with cilantro and sliced chili peppers (if using) before serving.

This spicy chicken broth coconut soup is an aromatic and hearty dish full of layers of flavor. The creaminess of the coconut milk combines perfectly with the spicy kick from the curry paste and fresh chili, while the chicken broth provides a savory base. It’s an exciting, bold soup that brings a little heat and a lot of flavor, perfect for those who love spicy, tropical-inspired meals.

Chicken Broth and Spinach Ricotta Tortellini Soup

This chicken broth and spinach ricotta tortellini soup is a rich, comforting dish that’s perfect for a quick dinner or a weekend treat. The combination of soft tortellini filled with creamy ricotta and spinach, paired with a savory chicken broth, makes this soup incredibly satisfying. It’s both hearty and light, making it a go-to for any occasion.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breast, cooked and shredded
• 1 medium onion, diced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups baby spinach, chopped
• 1 pack (9 oz) spinach ricotta tortellini
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the chicken broth to the pot and bring to a simmer.
3. Stir in the shredded chicken, chopped spinach, tortellini, oregano, and basil. Cook for 7-8 minutes, or until the tortellini is tender and the spinach is wilted.
4. Season with salt and pepper to taste.
5. Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot.

This chicken broth and spinach ricotta tortellini soup is a perfect meal for when you’re craving something comforting yet simple. The soft, cheesy tortellini and tender chicken combine with the rich broth to create a flavorful, satisfying soup. It’s quick to prepare and full of hearty ingredients, making it an ideal choice for busy evenings or a cozy weekend meal.

Chicken Broth and Zucchini Casserole

This chicken broth and zucchini casserole is a simple yet flavorful dish that combines the mild taste of zucchini with the savory richness of chicken broth. It’s a great way to use up summer vegetables and create a wholesome, low-carb meal. With just the right amount of seasoning, this casserole becomes a delightful addition to your dinner table.

Ingredients:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 2 medium zucchinis, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup breadcrumbs (optional)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned, about 6-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, sauté the zucchini, onion, and garlic for 5 minutes, until softened.
4. Add the chicken broth to the skillet, bringing it to a simmer. Cook for 2-3 minutes until the broth reduces slightly.
5. Stir in the cooked chicken, Parmesan, mozzarella, breadcrumbs (if using), thyme, salt, and pepper. Mix well to combine.
6. Transfer the mixture to a greased baking dish and top with additional mozzarella if desired.
7. Bake for 20-25 minutes, or until the casserole is bubbly and golden brown on top.
8. Garnish with fresh basil and serve.

This chicken broth and zucchini casserole is a versatile, flavorful dish that is both light and satisfying. The combination of zucchini, chicken, and creamy cheese creates a comforting meal, while the chicken broth provides depth of flavor without making the dish too heavy. It’s an excellent choice for a healthy dinner or as a side dish for any occasion.

Chicken Broth and Chickpea Curry Soup

This chicken broth and chickpea curry soup is a flavorful, warming dish that combines the richness of chicken broth with the hearty, nutty texture of chickpeas. The curry spices add a rich, aromatic depth to the broth, creating a cozy and satisfying meal. This soup is great for those who want a quick and easy way to enjoy bold flavors.

Ingredients:

• 2 tablespoons coconut oil
• 1 lb chicken breast, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 6 cups chicken broth
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 7-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the onion, garlic, and ginger for 3-4 minutes until fragrant and softened.
3. Stir in the curry powder and turmeric, cooking for 1 minute to release the spices’ aroma.
4. Add the chicken broth, chickpeas, diced tomatoes, and coconut milk. Bring to a boil and then reduce the heat to simmer for 15 minutes.
5. Return the cooked chicken to the pot and simmer for another 5 minutes to heat through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro if desired.

This chicken broth and chickpea curry soup is a hearty and flavorful dish with layers of warm, aromatic spices. The chickpeas add a satisfying texture, while the coconut milk gives the soup a creamy, rich base. It’s an easy yet impressive dish that brings comfort and bold flavors in every bowl. Whether you enjoy it for lunch or dinner, this soup will surely become a favorite.

Chicken Broth and Mushroom Risotto

This creamy chicken broth and mushroom risotto is a perfect balance of earthy mushrooms and savory chicken broth. The rice is cooked to perfection, absorbing the rich flavors of the broth, creating a luxurious texture. It’s an elegant dish that feels indulgent but is surprisingly easy to prepare, making it a great option for a weeknight dinner or special occasion.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breast, cooked and shredded
• 1 small onion, finely chopped
• 2 cups Arborio rice
• 6 cups chicken broth, warmed
• 1 cup white wine (optional)
• 2 cups mushrooms, sliced (button or cremini)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened.
2. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes.
3. Stir in the Arborio rice and cook for 2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using) and stir until it is absorbed by the rice.
5. Gradually add the warm chicken broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue until the rice is tender and creamy, about 20-25 minutes.
6. Stir in the shredded chicken, Parmesan cheese, and butter. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This chicken broth and mushroom risotto is a comforting and rich dish that combines the savory flavors of chicken and mushrooms with the creamy texture of risotto. The chicken broth helps infuse the rice with flavor, creating a satisfying and filling meal. It’s a great dish to make when you want something both cozy and elegant, perfect for a quiet night in or a dinner with guests.

Chicken Broth and Roasted Vegetable Soup

This chicken broth and roasted vegetable soup is a flavorful and hearty dish that takes advantage of the natural sweetness of roasted vegetables. The chicken broth brings everything together, creating a rich, savory base. With a variety of roasted vegetables and tender chicken, this soup is both nourishing and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breast, cooked and shredded
• 2 large carrots, peeled and chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the chopped carrots, zucchini, bell pepper, and onion on a baking sheet. Drizzle with olive oil and season with salt, pepper, and half the dried thyme and rosemary. Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and lightly browned.
2. In a large pot, sauté the garlic for 1-2 minutes until fragrant.
3. Add the roasted vegetables and chicken broth to the pot, bringing the mixture to a boil.
4. Reduce the heat and let the soup simmer for 10-15 minutes to combine the flavors.
5. Stir in the shredded chicken and remaining thyme and rosemary. Simmer for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This chicken broth and roasted vegetable soup is the perfect blend of flavors and textures. Roasting the vegetables enhances their natural sweetness, while the chicken broth adds depth and richness. The shredded chicken provides protein, making this a complete and satisfying meal. It’s an excellent choice for a nutritious dinner that’s easy to make yet full of comforting flavors.

Chicken Broth and Butternut Squash Soup

This chicken broth and butternut squash soup is a velvety, smooth dish with a hint of sweetness from the squash. The rich chicken broth adds a savory depth to the creamy texture of the squash, while the addition of spices creates a warm, aromatic flavor. It’s perfect for a light yet filling meal that’s comforting and healthy.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash, peeled and cubed
• 6 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for extra creaminess)
• Fresh thyme or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook for 3-4 minutes until softened.
2. Add the cubed butternut squash, chicken broth, cumin, cinnamon, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
3. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
4. Stir in the coconut milk for added creaminess (optional).
5. Adjust seasoning with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme or parsley.

This chicken broth and butternut squash soup is a wonderfully smooth, creamy, and aromatic dish. The sweetness of the butternut squash pairs perfectly with the savory chicken broth, while the warm spices add a comforting depth of flavor. It’s a nutritious, easy-to-make meal that’s perfect for cooler weather or when you want something light yet satisfying.

Note: More recipes are coming soon!