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- Broth is usually thinner and made from chicken meat, while chicken stock is made from simmering bones for a long time.
- This essential chicken stock recipe adds depth and herby qualities to any stew or soup.
1. Chicken Noodle Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken stock
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender (about 5-7 minutes).
- Add minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken stock and bring to a boil.
- Stir in the cooked chicken, egg noodles, thyme, salt, and pepper. Reduce heat and simmer for 10-12 minutes until the noodles are cooked.
- Taste and adjust seasonings if needed. Serve hot, garnished with fresh parsley.
2. Risotto with Mushrooms
Ingredients:
- 1 cup Arborio rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups vegetable or chicken stock, warmed
- ½ cup white wine (optional)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
- Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender (about 5-7 minutes).
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- If using, pour in the white wine and cook until mostly absorbed.
- Gradually add the warm stock, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente (about 18-20 minutes).
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
3. Beef Stew
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef stock
- 3 carrots, sliced
- 3 potatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a large pot, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches, removing and setting aside.
- In the same pot, add chopped onion and garlic, sautéing until softened (about 5 minutes).
- Return the browned beef to the pot. Stir in the beef stock, carrots, potatoes, tomato paste, thyme, and rosemary.
- Bring the mixture to a boil, then reduce heat and cover. Simmer for 1.5 to 2 hours until the beef is tender.
- Taste and adjust seasonings if needed. Serve hot, garnished with fresh parsley.