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Imagine Organic Broths

Imagine Chicken BrothUPDATE: Thank you to everyone that entered! Congratulations to our random winner, Ana M. from Texas! At Whole Foods Market®, we love sharing good food and drink. Whether it’s peak-of-the-season fruit, a team member creation from our bakery, or a new grocery discovery, we love celebrating great flavors and products. But we don’t just want to tell you about it; we want you to enjoy it too, which is why we’re giving it away!  Read on to find out how you could win some free stuff.                                         

When prepping your kitchen for the holiday season, stock up on pantry staples for stress-free entertaining and cooking. One of the handiest ingredients to have is chicken (or veggie) broth. Broth is the foundation of dozens of holiday recipes! When you don’t have time to make it from scratch, reach for great premade options like Imagine Organic Free-Range Chicken Broth. (They also make tasty vegetarian options.)

Here are some of our favorite fall dishes that feature broth:

You can add quick flavor to a meal by substituting broth for water in any recipe that calls for cooking grains like rice, quinoa, or millet.  Use broth to pull together quick soups – just add veggies and some pasta and voila – instant crowd-pleasing meal. You could go through a case in no time at all! So, if you win this Fall Giveaway, what will you do with your case of Imagine Broth?

Tell us what recipes you’ll make with your case of broth in the comments below by Friday, November 23th.  We’ll pick a winner at random to receive a case of Imagine Organic Free-Range Chicken Broth or Imagine Organic Vegetable Broth (your choice of regular or low-sodium).

The fine print: No purchase necessary. Promotion ends November 23, 2012, 11:59 PM CDT. Must be a legal resident of the US or Canada (except in Quebec, where it is void) age 18 or older to participate. Taxes on prize, if applicable, are the responsibility of the winner. Employees of Whole Foods Market, Inc., are not eligible. Void where prohibited.

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1022 comments

Comments

Barbara Voetsch says …

I use Imagine Organic Broths in my holiday stuffing, gravy & my sauteed brussel sprouts! Would love to win! Thanks

Vicki Woods says …

I will make soups and stew, and stuffing with gluten free bread. All my holiday cooking will be better with this broth.

Tess says …

My favorite fall recipe is roasted butternut squash soup. Roast one squash (cut in half and seeds removed) in a 375 degree oven for 45 minutes, cut side down. Saute one diced onion and two cloves of garlic in large soup pot. Add flesh from butternut squash and one can of pumpkin puree. Add four cups of low sodium vegetable broth. Salt and pepper to taste. Puree with hand blender.

Liz says …

With a case of Imagine Organic Vegetable Broth, I would make some lovely soups this holiday season, like wild mushroom with morels, puree of turnip, carrot ginger, curry cauliflower, and all the awesome new butternut squash and pumpkin soup recipes I've been looking at this year. I would also use it to make indian curries and couscous, and experiment with some cool alternative, ancient grains that I just picked up at Whole Foods, since discovering my gluten allergy. If there is any left in the spring (though I doubt it), I will make my cold vegetarian borscht with it, and my avocado gazpacho with crabmeat. If the case has enough to share, I will definitely give a few containers to friends and family, along with recipes for some of their favorite soups. : )

Nicole French says …

Oh how I love Imagine Vegetable broth - so much so that I used to buy it by the case! It is the magic ingredient in some of my favorite soups, stews, and stoups. I save my Imagine when I want to make my recipe extra special. I would have to make a variety of things to fully enjoy so many quarts of golden goodness - the list would look something like this: Haddock chowder, Mulligitawny stew, Vegetable Biriyani, Sweet potato and leek soup, 'Chicken' and dumplings, and an Israeli Couscous and Vegetable Tagine. Yummy!

Debbie Terry says …

We will be using the organic Chicken Broth in the dressing.

Emily says …

MAKE SOUP!!!! :)

Rebecca says …

I would make a root vegetable ragu with the broth. I've wanted to make it for ages and this would be a great excuse!

Richelle Claiborne says …

My favorite hearty winter soup! Pasta, chicken broth, chicken sausage, tomatoes, herbs and seasonings. Evenn my picky 2-year-old loves it!!

John R. says …

I'd love to use it in classic risotto, chicken and dumplings and chicken pot pie.

Lauren says …

I cook quinoa in chicken broth and add stir fry veggies and sun-dried tomatoes. The broth adds a great flavor to the dish and paired with delicious veggies, it's something even my younger brother will eat!

Tina Daniels says …

Black bean and corn HH soup! Tortilla soup, too.:) HH brown gravy. Yum....

Daphne Lee says …

I'll use the broth to make soups including seaweed soup with miso, tofu and seaweed, potato and leek soup and many others.

Sarah Diaz says …

I'll make my favorite butternut squash soup and wild mushroom risotto! And, I'd love to try a couple of new recipes too!! :)

Carrie says …

This broth is fantastic! I would make one of our favorite soups, a spicy coconut thai soup. Yum! I would use it for rice dishes, soups, stuffing, gravy, pretty much anything that could use that extra depth in flavor and punch.

Bernadine Faulkner says …

I use chicken broth to cook my rice instead of water. I use it liberally in my dressing! I use it to cook peas in the summer. I use it to cook green beans in. And more...

Pete Livingston says …

Mario Batali's Cauliflower Soup. Absolutely the best (few ingredient) soup on the planet. The broth (I prefer veggie) and the scoup of basic tomato pasta sauce are the key. Also using the whole cauliflower (greens and stems) is a must. http://www.ivillage.com/cauliflower-soup/3-r-293229#axzz2C7ida7RH

Bonnie says …

For starters I will make the pumpkin brown rice. And then use the broth as base for a puréed steamed vegetable soup. Of course risotto too. LOVE cooking with broths.

Plantmaven says …

I always use veg broth for my vegan chili, butternut squash soup, barley and pea soup, minestrone soup, and lentils. I use many quarts in a month and would love a case.

Susan G. says …

If I won this case of broth, I would make a bevy of my favorite fall soups: Winter Vegetable, Tuscan White Bean, Black Bean & Jalapeno, Potato Leak, Ginger Green, etc. I'd be a soup making Fool! =)

Cara says …

Oooh! Butternut squash risotto with sage and almonds; sweet potato bisque, vegetarian shepherd's pie with lentils, spinach + cheese pies...

Christy Deines says …

I would make a mountain of fall risotto.

noreen says …

I don't cook for the holidays (besides desserts). I would donate the case of broth to my local soup kitchen!

Trish Lawyer says …

I love adding Imagine Brand Chicken Broth to my Spaghetti Sauce.

Tanis says …

We like using broth in our mashed potatoes, stuffing and in our gravy for Christmas dinner (among many, many other things during the entire year)!

Laura says …

I love using vegetable broth to make my stables of quinoa and millet. However, I also love to make various kinds of soups and stews. This case of broth would be put to good use, especially for pumpkin chili!

Ray Morneau says …

We use the Imagine broths all the time - our shelf is never empty. If we won a case we would donate it to our local Second Harvest food distribution group. Thx. Ray

Jonathan Garcia says …

I would make a family favorite: butternut squash, bacon, and sage risotto. You dice the squash, bacon and onions while the broth is heating up (add a very dry white wine about 1cup along with 4 cups broth.) put a tbsp olive oil in a saucepan and fry the sage, put aside and save the oil. Add the bacon to the saucepan and cook until crispy. Put aside next to sage on a paper towel. Add the onions and cook until tender, then toast 1-2 cups of arborio rice for about 1-2 minutes, ( I have a larger family) and add the squash. After another minute ladle broth in until all ingredients are covered and stir stir stir while adding a ladle of broth when mixture gets homogenous. Keep mixing until rice has an al dente texture. Take off heat: add bacon and sage with as much parmigiano cheese you like.

Rusty M. says …

I would make every kind of soup available with the veggie broth. I love this stuff and it is a great soup base!

Gretchen Mays says …

I use veggie or chicken broth in almost all my recipes instead of water. I am trying out some new recipes this year that I will definitely be using veggie broth so that I can enjoy these dishes on the days my family eats meatless. I plan on making a maple, apple stuffing and a butternut squash risotto that both use veggie broth. I also plan on preparing a homemade miso soup as a starter that I will also be needing veggie broth for along with my gravy. This is my first time preparing the Thanksgiving dinner for my family and I can't wait to see how it all turns out!

Phyllis McCarthy says …

I use the veg broth to make quinoa and other grains. An easy way to add flavor.

Karen Kiess says …

Absolutely will make the Pumpkin Brown Rice dish. Two of our favorite items combined. What could be better?

MK says …

I start every soup or casserole with broth for an extra layer of flavor!

Stephanie Trex says …

We will use our Imagine Organic Vegetable Broth as a key component in out favorite Fall and Winter dishes! It's the perfect ingredient for our delicious holiday favorite - stuffed baked pumpkin. We'll also use it on Thanksgiving in our butternut squash soup and mushroom gravy. Imagine Organic Broth is a pantry essential for cooking throughout the year.

SuegeneTatman says …

I will use the broth in my homemade stuffing which my daughter has requested for the holidays.

Sylvia Galloway says …

I am going to make Turkey a la King!

Ana M. says …

Oh, I would definitely use it to create some mexican dishes with an organic twist!! Aztec Pie, Chicken Pozole, etc!

Janna says …

My Mam-maw's (yes that is how I say it!) FAMOUS Cornbread Stuffing. I wait all year to enjoy how wonderful it is. So many memories, so good and so glad that I can share it with my kids!

Chelsea Mello says …

I use Imagine Organic Broths in all my college girl style soups! This week I made enough minestrone to last me until Thanksgiving! I love taking recipes that I find on Pinterest and modifying them to use organic products and other clean foods.

lyrelia says …

Chicken and dumplings!

veronica hood says …

I would definately make chicken noodle soup for my home daycare-the kids looooooove that soup!! I'd also make delicous simple roasted chicken, which has many uses!

Amy Ayers says …

My husband LOVES risotto. A case would allow me to make him quite a few batches (over time). And I definately prefer the taste of broth when cooking a whole chicken for homemade chicken soup (as opposed to water as some recipes state).

Dan says …

Just had a "Thanksgiving" dinner for friends this weekend, and used Imagine broths in cornbread stuffing, braised carrots, and more. Would love to win a case.

Christopher says …

I will use it for the base of my gravies, and will also use it with a cornbread and sausage stuffing. I'm sure my dogs will get some of the gravy mixed with their kibble, so they will undoubtedly enjoy it as much as my family has.

Tonya says …

With a case of broth, I could make all the recipes!

Emma L Bartlett says …

the stuffing sounds yummy and I think I would use it for some root veggie soups and stews

Rebecca Doty says …

Imagine broth is one of the only store bought broths I can use due to dietary restrictions. I use it in literally everything; favorite soups such as potato leek, homemade gravy with mashed potatoes, stir fry, it is my go to purchase! I would love to get my hands on entire case!

Kristin says …

This will be my first gluten-free turkey day and I will use the Imagine organic broths for gluten-free stuffing and my left-over turkey soup!

maureen robinson says …

I would use the vegetable broth to make lentil soup, pumpkin rice and even pumpkin soup. There so many recipes to use the broth in (garlic mash potatoes just came to mind).

Dena Parmeter says …

Whole wheat pasta with garlic herb broth and chicken and veggies Chicken asparagus risotto Chicken and ricotta meatballs in broth Lemongrass and chicken soup Carrot and lentil soup

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