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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

julie says …

I will be making lots of soups during the holidays, vegetable, bean, lentil.

Taryn S. says …

I would make my grandmother's chicken and dumplings.

Heather Clapper says …

I love your broth - it makes my "homemade" chicken noodle soup amazing. No one knows that the broth came from a carton!

Janet Kirtman says …

I make low fat hot and sour soup and I use the broth to make rice instead of water for more flavor.

Lori says …

I warm the chicken broth and drink it for lunch and snacks, all by itself. That's how good it is!!!

Keller says …

Roast, Vegetable soup, and rice!!! Not together, but them again that would be a filling meal.

Rudy says …

I use Imagine Organic Chicken and Vegetable Broth when I make lentil soup with celery, carrots, cabbage, onions, garlic, bay leaves, and then I gingerly add Imagine Broth. My family also loves when I use Imagine Organic Chicken Broth when I prepare chicken and squash. Imagine Chicken broth puts the finishing awesome taste to a very simple meal. Your broth makes all our meals taste gourmet. Thank you for presenting such a healthy product at such a reasonable price. Thanks for opportunity to express our gratitude.

Chris says …

I love using this broth in stuffing, gravy, soup, etc. It makes any dish that uses broth the best!

Hilary says …

I use broth in a lot of cooking. I stick with the low sodium broth. I even put it in omelettes on occasion

Sharon says …

Quinoa; Creamed Cauliflower Soup; Butternut Squash Soup; Veggie Stir Fry - I use veggie broth almost every day!! Please pick me!

terry culloty says …

I use the best broth I can find for a number of "personal creations" in the kitchen. A little broth with pasta and cheese on top is fantastic. I cannot make my excellant pesto sauce without it. My wife brings mole with her on every trip to mexico and uses broth to make her internationally renowned dish. I could go on and on, why even a little broth all by itself is great on a cold autumn afternoon...

Siena says …

With low sodium chicken broth, I would love to make Chicken and Dumplings, Chicken Noodle Soup, gravies, and learn some new recipes!

Tanvi says …

I would use all of that broth to make soups to keep me warm through the winter - cabbage soup, vegetarian chili, tortellini soup, the list goes on!

Colleen says …

I love making rice with imagine chicken broth instead of water for a special treat. . Yum!!

annebelle beemon says …

i'll be making chicken soups to help my pa, who's recovering from open-heart-surgery. he needs all the goodness he can get. thanks.!

Linda Manner says …

I will be using it in just about everything (I use low sodium)! I will use it while basting the "Bird"! I boil the potatoes for my mashed potatoes with garlic and carmelized onion. I also prepare a few dishes popular in New Orleans, Mirlatons and Oyster stuffing - I will use your broth in both. We will have chicken salad sandwiches for during the day - I will boil the chicken in broth. My mother-in-law (90 years old) lives with us and prepares bread dressing - she will use it, as well. On Friday, while I still have a house full of guests, I will use broth in preparing my seafood gumbo and rice! If I could think of something sweet to use it in - I would!!!

Julia says …

Pumpkin-black bean chili!!!

Jamie Wright says …

My favorite recipes to use Imagine Organic chicken broth are Chicken Gnocci soup and rice dishes. It adds so much flavor!

Lisa says …

I make my grandmother's chicken soup recipe with this broth. I use only organic chicken and organic chicken broth and I like the fact that this is not in a can.

Joyce Bargeron says …

Mushroom risotto, gumbo, Italian minestrone, fried rice, pineapple collards, turnip greens, vegetable noodle soup...

Joyce Bargeron says …

Mushroom risotto, gumbo, Italian minestrone, fried rice, pineapple collards, turnip greens, vegetable noodle soup...

Heather Nelson says …

Stuffing is better with broth!

Phyllis Washington says …

I use Imagine Chicken Broth to add wonderful flavor to almost all of my poultry and vegetable dishes.

BARB RYBERG says …

WOULD LOVE TO WIN THIS IS ONE OF MY FAVORITE PRODUCTS

Kathy Klein says …

I use the broth to make lots of different soups, most importantly I use it to make our stuffing muffins we make every Thanksgiving. A tradition started by my 100 year old grandmother.

n says …

...a big ol' pot of vegetable soup - simple and oh so delicious!

geniene pernotto says …

Where to begin?! Acorn squash w/ curry soup, a white bean w/ spinach chicken stock base soup and, most importantly, my family's handed down recipe for Italian Wedding Soup. We make a huge pot of this soup during holidays. Because we live in Ohio, we can place the leftovers in the pot on the back porch (it serves as a refrigerator from the cold temps). Plenty is put in containers and given out to friends and family to enjoy through the winter months.

Kathy Klein says …

I use the broth to make lots of different soups, most importantly I use it to make our stuffing muffins we make every Thanksgiving. A tradition started by my 100 year old grandmother.

Claudia Patrick says …

I love your Veggie broth. Especially the low sodium one! I make all my soups and stews with this. Also rice cooked in the veggie broth is so yummy and gets eaten up so fast.

Veronica Franco says …

Wow, a whole case would last me a good bit so aside from using it in my stuffing and such for Thanksgiving dinner, I'd make some yummy tortilla soup with avocado side, fideos for the family, arroz con pollo, matzoball soups, and some good gravys:)

Gabrielle says …

I make a Thai coconut lemongrass soup with the veggie broth

Amy says …

Soup is my favorite comfort food! Now that it's winter, it's time to bring back this NyTimes recipes for cabbage, potato and leek soup. http://www.nytimes.com/2012/03/14/dining/cabbage-potato-and-leek-soup-recipe.html

Natalie Hardy says …

I will use the broth for fat free cooking stir fries,; for wonderful winter soups and for cooking the wide variety of grains. Wild love a case.

Natalie Hardy says …

I will use the broth for fat free cooking stir fries,; for wonderful winter soups and for cooking the wide variety of grains. Wild love a case.

Debb says …

I will use the broth to make stuffing & gravey.

Ana says …

I would use it in Navy Bean soup, chicken rice soup, beef vegetable soup and my weekly batch of quinoa. I would also use it to cook my black rice in. Almost anything you can cook with water you can substitute Imagine Organic broth in.

crystal h. says …

I will make vegetable soup, chicken fricassee, and turkey chili.

Elizabeth Sahli says …

I would make my quick and easy chicken pot pie

Beth Rhodes says …

I like to make soup with my broth... Either chicken noodle or brocolli are great

Lynette Cruz says …

There are so many things to do with broth,I would use them for my homemade mashed potatoes, sauteed chicken breast with veggies,soups,stews, gravy,stir frys!! Nice giveaway!! Thanks!

glenn koebe says …

gonna make an awesome stuffing !! image organic free range.. !! wow the only way to cook

Melissa says …

I'll be making pasta fagioloi and lts of other soups with the case of organic broth!

Teresa says …

I use chicken broth for almost everything - starting with straight from the box for cold and flu season to enriching risotto dishes. Yummy!

Tonya Croissant says …

We use it in our mash potatoes, dressing and gravy.

Lee Reese says …

Dressing and gravy

Jan Hartzfeld says …

I love using Imagine broths to make creamy soups and casseroles.

Amy says …

I love fall soups!!! Butternut Squash, Pumpkin, Sweet potato, Vegetable, Chicken - You name it!! They're all 'Souper'!! :)

Amy says …

I love fall soups!!! Butternut Squash, Pumpkin, Sweet potato, Vegetable, Chicken - You name it!! They're all 'Souper'!! :)

Kathy says …

I'd like to try the classic cornbread stuffing and I'd still have plenty of broth left over for some homemade soups.

Najah says …

I love Imagine chicken broth. It's one of the few broth options allowed for those on an Anti-Candida diet. Many other organic broths have great ingredients but have sugars or other ingredients that prevent them from being an option so I'm always looking for an opportunity to add flavor to my meals without worrying about my condition. I've made many different dishes with the broth such as quinoa pilaf (with brown and wild rices, almonds and spices), turkey chili, roasted elephant garlic mashed turnips, and to make a modified gravy recipe featuring arrowroot starch or xanthan gum as thickeners.

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