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Recipes Using Chicken Stock

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By 0 found this helpful
August 5, 2008

How else can I make use of chicken stock other than the obvious, chicken soup? Many thanks!

Paula from Niagara Falls, Ontario


August 5, 20080 found this helpful

Here's a favorite recipe of mine that uses chicken broth (but of course you can substitute stock). It comes from


I add a can of diced green chilies for an extra kick.

Turkey Bowtie Skillet

1/2 pound ground turkey breast
1 1/2 teaspoons vegetable oil
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 (14.5 ounce) can chicken broth
2 cups uncooked bow tie pasta
1 (14.5 ounce) can stewed tomatoes
1 tablespoon vinegar
3/4 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic salt (optional)
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley

In a large skillet or Dutch oven, brown turkey in oil.
Add celery, onion, green pepper and garlic; cook until vegetables are tender. Remove the turkey and vegetables with a slotted spoon and keep warm.
Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender.
Reduce heat; stir in the tomatoes, vinegar, sugar, chili powder, garlic salt if desired and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese and parsley.

Reply Was this helpful? Yes
August 5, 20080 found this helpful

I use it to cook rice in when I'm having chicken for dinner. It's also good to cook potatoes for mashed potatoes.


I make very good chicken pot pie and use it for that. I also have a recipe for a chicken & rice casserole that uses it.

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August 6, 20080 found this helpful

Actually chicken stock can be used in place of water for most savoury recipes. I poach fish in stock, cook veggies in stock and I've even been known to use it to make whipped potatoes instead of milk or cream. It's very versatile in casseroles etc too.

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By Judy Bond-Tucker (Guest Post)
August 6, 20080 found this helpful

I use chicken stock or broth to simmer chicken breast. I use a quart of stock, 3 raw garlic cloves, several tablespoons of fresh thyme. Bring to a simmer add boneless, skinless chicken breast and cook at the simmer for 20 minutes. Turn off the heat and let cool in the stock.


I store this in the refrigerator in the stock. It is always ready for a sandwich or chicken salad or added to pasta. Cooked at the simmer, this is always juicy and very tasty.
The stock can be used for gravy or to cook other vegetables or even add to potatoes that are going to be mashed.

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