Whole Story

The Official Whole Foods Market® Blog

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.

Leave a reply

To provide feedback or ask a question about our company, a store or a product, please visit our Customer Service page.

For more information about posting comments to our blog, please see our Comment Posting Guidelines.

1022 comments

Comments

Jeff says …

My wife uses Organic Imagine Broth (low sodium Chicken + Vegetable) for a lot of dishes. These make a great "base" for casseroles year round, and soups in the winter. I always thought soups had to come complete in a can, but she has proven the healthiest is homemade in our crock pot or slow cooker. Imagine Broths are great start to some wonderful cookin'.

Carmela Congdon says …

I'll use the low sodium vegetable broth in all of my favorite Fall and Winter soups and stews, especially red lentil soup, butternut squash and kale soup, chick pea stew, and vegetarian chili. I also use the free-range chicken broth to add to my chicken soup to get a much richer flavor. Imagine broths are the best! They are the only packaged broths I use because they have all natural ingredients and no added sugar.

Karen Gonyea says …

I use it in my stuffing :)

Mardy J. Maehara says …

I will make rice pilaf and stuffing. I may also make chicken tortilla soup and if I have an open box of broth leftover I will use it instead of water in other recipes.

Deb C says …

Actually, I just bought a couple of boxes today. I will use them for gravy and to moisten dressing for Thanksgiving.

DL says …

I would make a yummy stir fry with broth and veggies that come with our bi-weekly produce box

Sarah P. says …

Gravy, of course; mexican turkey soup, enchilada casserole, roasted acorn squash with pine nuts and wild rice

Hesper Fry says …

Soups and chicken pot pie

Lily Kwan says …

I would make stew.

Rose says …

For a classy dish, I have a recipe from Saveur Magazine, Schweineschmorbraten mit Rubengemuse - braised roast pork with root veggies & juniper berries and quite a bit of chicken broth - Dec '12! For more colloquial dishes, I would make many casseroles of stuffing! Forget the turkey, the bird is an accessory to the stuffing!! I LUV stuffing! With excellent broth, you can have stuffing to your heart's content. I also like to make a dish called "wine, bread, cheese and thou," but use broth instead of wine. Mmmmmm!!!! Homey & fun comfort food at its best.

Chrissy Nestor says …

I'd make the •Hearth Bread Stuffing

Patrice says …

I would use the Imagine Organic Vegetable Broth when I make soups and stews and dishes such as rice pilaf. I used it yesterday for my cornbread dressing and veggie gravy.

Joyce says …

Winter weather makes me want to head to the kitchen and make hearty soups and stews. Imagine Organic Broth is a must-have for healthy and flavorful results!

Karen says …

The low-sodium chicken broth is a flavorful pantry staple in our home! I would use it when I make Wild Rice Pilaf with walnuts and dried cranberries, Yellow Split Pea Soup with Andouille Sausage, Creamy Carrot Soup with Ginger, Seasoned Buckwheat Groats with fresh rosemary and sage, Green Split Pea Soup, and Cassoulet with vegies and pork shoulder steak. These dishes are among our fall favorites.

lexee says …

i would use this for so many things! homemade fall squash soups, cooking potatoes for homemade mashed potatoes... sauces, etc. yum!

Lynde Foy says …

Oh my...Chicken Noodle Soup, of course. & Veggie Primavera, Chicken Marsala, Chicken Picatta, Eggplant Ratatouille, Risotto, Tom Ka Gai, Pot Pie, etc...-great prize!!

carol lewis says …

chicken pie homemade!

Sand says …

I would use them in my soups!

DONNA S NEARY says …

I will make "home made" matzah ball soup for the holidays.

Casey Eggleston says …

I would make yummy warm winter staples like potato soup, cream of chicken soup, and simmered kale/collard greens.

Katherine Poppy says …

I make my own soups and can them myself. My favorite is a Tuscan Bean Soup called Ribollita 2 Cups black beans 2 Cups pinto beans 2 Cups of tiger beans (or anything that looks good) 2 large onions 1 large head of garlic 1/2 Cup Olive Oil 1 head organic cabbage 3 large Organic Imagine Chicken Broth 1 bottle of inexpensive white wine Saute the onion and garlic in the olive oil. wash the all the beans and set aside add chicken broth and wine bring to a boil add beans and add enough water to cover them generously bring to boil then lower to a soft boil allow them to cook for several hours stirring every 1/2 hour making sure to add water and or more broth so that there is always a generous amount in the pot when the beans are completely cooked, roughly chop the cabbage and add to the soup at this point add salt and pepper to taste and cook for 1/2 hour serve in big bowls with a hunk of whole grain bread and a dollop of sour cream in the middle of the soup. Accept smiles and thanks

Charlie G says …

I use the 'low sodium' Imagine stocks just about everyday. When I don't have time to make Chicken/Beef Soup (Caldo here in San Antonio) I'll pickup a to go order at my favorite restaurant, chill the soup and skim off the fat, add some extra vegetables, add a quart of Imagine stock and have a delicious, low fat, low sodium soup dinner (four big servings). I've tried all the other store 'stocks' and Imagine is my favorite. I also add this stock to my McDougalls soup mixes... the Imagine stocks make them super tasty.

Pages