Whole Story

The Official Whole Foods Market® Blog

 

1 Comment

Comments

Linske says ...
I would cook matzoh ball soup :)
01/25/2011 1:08:41 AM CST
renee says ...
I cook a lot of chinese food and always use chicken broth as a base for sauteed veggies. Add some soy sauce, a little cornstarch and a pinch of sugar - instant brown sauce! I love the versatility of chicken broth.
01/25/2011 11:47:52 AM CST
Ruth Everetts says ...
I love using the organic kosher chicken broth, it gives such a wonderful distinguish flavor to my recipes of couscous, rice, quinoa, and soups, & gravies. In fact, when visiting your Whole foods store, we stopped to eat from the gourmet buffet, and that's how I learned about how to incorporate it to many of my recipes. Thanks
01/25/2011 1:25:13 PM CST
Erin says ...
Soups! With all this cold weather lately, I love snuggling down with a bowl of soup. Especially my beef and pepperoni soup!
01/25/2011 3:20:46 PM CST
Maddie says ...
I'd make lots of fabulous soups and freeze them.
01/25/2011 3:30:28 PM CST
Gavra says ...
What wouldn't I cook with this chicken broth?? Chicken broth is a staple in my house and I use it in just about anything. White bean chili, quinoa pilaf, and chicken and wild rice soup to name a few.
01/25/2011 4:01:22 PM CST
Lisa Roberts says ...
Since I am a Florida Cracker #1 on my list is Chicken and Dumplings. Then I would have to try it for Chicken and Yellow Rice with Black Beans, then on to my oven version with Chicken, lots of veggies and topped with Cornbread batter and baked.....Oh the many ways I could use this.....;p
01/25/2011 5:16:41 PM CST
Izabela says ...
I would use it to my sorrel soup with hard boiled egg and a bit of sour creme. on a side roasted nutty flavour potatoes with melted butter and dry garlic. it's amazing !
01/25/2011 5:43:29 PM CST
Raq says ...
Ooooh, this is a no-brainer! I would start-up with Chicken Tortilla Soup, then on to Mole, Fideo con Pollo...YUM-O!!!!
01/25/2011 11:49:48 PM CST
Nan says ...
i would make chicken and spinach soup
01/26/2011 1:33:23 AM CST
Barbara Loyd says ...
Gluten-free, Kosher, organic chicken broth would be my "go to" item for preparing soups, for drinking as a warming pick-me-up in the afternoon, as well as using it for sauteing veggies instead of using oils or butter. I learned the latter tip from Eat Right America recipes by Dr. Fuhrman. Also, I never cook most grains in anything but chicken broth; it enhances flavor big time.
01/26/2011 9:14:00 AM CST
Mandy G. says ...
I will make some white chicken chili with this yummy broth. Hope to win!
01/26/2011 11:37:28 AM CST
rebekah nalepinski says ...
I use the chicken broth to add flavor to brown rice. It makes it delicious!
01/26/2011 11:51:48 AM CST
Karen Krugman says ...
In our attempts to eat a more healthy diet we've switched to eating chicken, turkey, fish or meatless many nights a week and eating beef only once a week. So we use lots of chicken broth in sauces & soups. Buying organic has also become a real focus for us. Switching to a healthier diet means living longer to enjoy our three grandsons! Enjoyed the article! K
01/26/2011 12:55:59 PM CST
Alison says ...
With a case, I could make so many things. Soup mostly comes to mind, but adding broth to mashed potatoes also adds flavor. With all of this cold weather, I'd use it to cook comfort food!
01/26/2011 2:11:59 PM CST
Patrick says ...
I'd love a whole case so I can re-do my first attempt at making risotto! It may take a whole case to finally perfect it.
01/26/2011 4:19:11 PM CST
Emily says ...
I love to use it for Lemon Chicken Orzo soup. Mmmmm
01/26/2011 4:30:45 PM CST
Chika Chukudebelu says ...
I would make the most delicious pot of chicken soup with garlic, ginger, mushrooms, bamboo shoots and a dash of habaneros for some heat! LOVE!
01/26/2011 5:02:23 PM CST
Megan McKemey says ...
I absolutely love to make soup on a cold day like we've been having for the past couple of weeks. One of my family's favorite soups is french onion. I can't spill on the whole recipe as it is a family one that was passed down to me, but I will tell some... Instead of using the traditional beef broth, I swap in chicken broth for a lighter flavor. Also, upon completing the soup on top of the stove, it is an absolute must that it is served with toasted bread in the bottom of the soup bowl and a slice of Swiss cheese broiled on top. Mmmmmmm!!!!!! That hits the spot!
01/26/2011 5:11:39 PM CST
Kim says ...
I'd boil the chicken broth and then add in frozen potstickers, cook for five minutes and enjoy a quick dumpling soup. Yum! :P
01/26/2011 5:21:23 PM CST
jim criner says ...
I would use it in a stir fry
01/26/2011 5:57:58 PM CST
anne says ...
I would cook a chicken stew with vegetables. Nutritious and tasty. What a great thing for winter. Also chicken soup since I am Jewish.
01/26/2011 6:06:33 PM CST
Carol Hasselman says ...
I use it as a base for soups, sauces, cooking grains etc. I always keeps some on hand.
01/26/2011 6:09:46 PM CST
Cindy says ...
My favorite is to cook a chicken in chicken broth for an even more intense flavor and then make a quick, homemade chicken noodle soup. It is perfect for any time of year when I'm coming home late, tired and hungry.
01/26/2011 6:10:37 PM CST
NL says ...
Baked chicken and rice. The chicken comes out so moist and there's always enough for leftovers. Rice pilaf. Mulligatawny. Time to start dinner, I think! :)
01/26/2011 6:10:51 PM CST

Pages