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Win a Case of Organic Kosher Chicken Broth

When it turns chilly outside, my go-to favorites are comforting one-pot dishes that are easy to prepare, can sit on the stove cooking without a lot of attention and also fill the house with a delicious aroma. Chicken is one of my favorite choices for winter warmers, whether I’m cooking up a big pot of soup, a yummy jambalaya or chicken and dumplings. Although I occasionally enjoy cooking projects that take hours, I don’t always have the time so I’ve found a few shortcuts. One of the best: using a high-quality chicken broth that not only adds tremendous flavor but also allows me to use pieces (such as chicken breasts) rather than a whole chicken. Read on to learn how you could win a case of organic kosher chicken broth! One of our featured new products introduced this past fall was Pacific Natural Foods Organic Kosher Chicken Broth. I gave it a try and it’s delicious — the perfect starting point for flavorful recipes. It’s made with organic chicken and organic vegetables, including onion, celery and carrots – just like you would make if you had the time. Our grocery experts worked with Pacific Natural to develop this great broth exclusively for our stores – you won’t find it anywhere else. Oh, and it’s gluten-free if that’s a concern for you. Since I’m not Jewish, I wasn’t up to speed on what it means for the broth to be kosher. Pacific Natural Foods says, “Our Organic Kosher Chicken Broth is made from grain-fed chickens, raised without hormones or antibiotics in an environment where they can roam freely, and processed according to strict kosher standards.” That sounds good to me. But what are kosher standards? Well, Jewish dietary laws require foods to meet a number of requirements to be called kosher. One of the more well-known rules (to laymen, that is!) is that meat and dairy cannot be mixed. To be labeled as Kosher, third-party auditors inspect food manufacturing facilities to ensure that these rules are being followed. I also read this article in The New York Times about the growing interest in kosher products not for religious reasons but for flavor and quality. There’s nothing quicker and easier than using ready-to-go chicken broth as a quick soup base to which you can add pre-made tortellini, egg noodles or a variety of canned beans for a fast, flavorful and warming soup. And, of course, there are those one-pot favorites I mentioned before: These recipes will help take the chill out of winter in a delicious way. Ready to get cooking? You could win a whole case of Pacific Natural Foods Organic Kosher Chicken Broth to help warm you up and make dinner easy. Just enter a comment on this post by February 1st letting us know what you’d cook with this great chicken broth and one lucky commenter will be chosen at random to win.

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1292 comments

Comments

Melissa Phillips says …

We just discovered that my son LOVES homemade chicken noodle soup so we would definitely be able to use the Pacific Natural Foods Organic Kosher Chicken Broth to make some homemade soup for our family and freeze some for these cold winter snow days we have coming our way!

KSS says …

Every dinner and many lunches are just that much better with chicken broth,from grains to veggie, soups and one pot wonders.

Melissa says …

I plan on using Pacific Natural Foods Organic Kosher Chicken Broth for a variety of soups for my roommates and I. Our favorite soup is carrot coriander.

geovanna ramirez says …

mmm that would be a perfect addition to my sancocho de pollo that comes to be a nice hearty chicken sup from scratch containing yucca potatoes conr on the cob a full chicken carrots green plantains and a few colombian choice spices . or a nive chicken rice whick is chicken cut up seasond gently sauted wih green red peppers lime juice olives pited cilantro and rice to make the bet arroz con pollo

Kristin walker says …

Yum! I want to try the chicken and dumplings! One of my all time favorite meals that I'd use chicken broth for would be chicken pot pie!

Teresa says …

I would make chicken soup with Matzo balls. It's so simple! Chicken, carrots, parsley, celery, onions. Cook together in the Organic Kosher Chicken Broth and season to taste. Add Matzo balls made ahead from boxed Matzo mix and TA-DA! It's not only delicious - it will cure whatever ails you.

Cadence says …

I would cook my mom's baked chicken and gravy. It's amazingly delicious and seasoned with Veggie-Salt!

Johanna says …

I would make my sons favorite soup chicken soup w rice!! I love it too!! Sultansmom at gmail dot com

Nana says …

CHILI!!!! I just made my own chili for the first time last week and I ABSOLUTELY LOVE IT! As a college student, I love how easy and healthy chili can be. It's great to be able to cook something healthy ahead of time and just pull it out of the freezer when I'm in a hurry. =]

jackie says …

I use to cook eggs,veggies, chicken, soups...with the eggs can be a little mess, but the result is delicious and I don't add the 150 calories from oils.

Fatima says …

I would use it as a base for soups, to cook rice, and with organic potatoes to make mashed potatoes. I think I'd come up with other creative uses as well.

Gina says …

I would make risotto and lots of soup to stay warm through the rest of this frigid Boston winter!

Randall says …

I would make Cioppino!

Andrea says …

I must go through one broth a week - sauteing, soups, rice .... would LOVE to win this!

Shannon Hart says …

Chicken & dumplings! My husband requested this for his birthday today and it will be the second time I've made them in 3 weeks this year. We used Trader Joe's organic broth before, but can't get to town often enough to keep up.

Jodi Hall says …

Split Pea Soup. WF has the BEST recipe and I make it at least twice a month!

Angelique says …

Mmm...I'm actually making chicken noodle soup tomorrow for dinner! I'd love to restock my chicken broth for the rest of the winter. It's delicious to use in place of water when cooking couscous or in any soup recipe.

Rebecca Buyansky says …

Love, love, love all types of soup. I tend to "invent: my own according to what veggies are on sale that week. Would love to be have the case of broth to make lots of healthy soup for family and friends:)

Heather McDonough says …

I like to add broth when I cook rice.

Nicole says …

I like to cook soups with it and use it to cook rice instead of plain water. YUM!!!

Carol Dendler says …

Since recently diagnosed with PAD I am looking to health-up my diet. This Organic Kosher Chicken broth will help to make my meals healthier. There are lots of options for using this broth. I can't wait to give it a try and begin my healthier eating!

Rita says …

Soup, DUH!!

Nicole says …

I use chicken broth in a lot of my Mexican recipes... caldos (hearty soups), rice, red and green chiles made with chicken. YUM!

David says …

Chicken Noodle soup

Amy Hays says …

I recently used Organic Chicken Broth in my Beef Barley stew. I also use it to make cilantro rice in my rice cooker.

Samantha says …

I'm heading to whole foods tomorrow and will definetly have to try the broth. I think I'll have to work chicken and dumplings into our menu this week. Sounds great! I also like someone's suggestion of using broth when cooking rice for extra flavor!

Cathy says …

I love vegetable soup in the winter so I would use it to prepare different soups using different vegetable combinations.

kettlesmith says …

I like to use chicken broth to make risotto.

Peggy Mazzone says …

I like chicken broth even in vegetarian dishes for an extra flavor boost. And, it's great when you have the sniffles!

jessica mitchell says …

I love using chicken broth, it adds a little sodium and flavor so u dont have to use salt!

Jane says …

Soups, casseroles, risottos, stews, pasta and couscous dishes; we always have some sort of soup as an accompaniment to our dinner so I pretty much use chicken broth on a daily basis.

Linda Milstein says …

I would use the broth for a recipe I recently tried from the January 15th Wall Street Journal, Parmesan broth with swiss chard and white beans: http://online.wsj.com/article/SB10001424052748703779704576074270033185288.html?KEYWORDS=parmesan+broth. Definitely a winner.

Angela says …

My teenage sons & their friends gather to hang out at my house quite often,so I would make a big pot of warming, filling soup for them.

Linske says …

I would cook matzoh ball soup :)

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.

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

Erin says …

Soups! With all this cold weather lately, I love snuggling down with a bowl of soup. Especially my beef and pepperoni soup!

Maddie says …

I'd make lots of fabulous soups and freeze them.

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 !

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!!!!

Nan says …

i would make chicken and spinach soup

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.

rebekah nalepinski says …

I use the chicken broth to add flavor to brown rice. It makes it delicious!

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!

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

jim criner says …

I would use it in a stir fry

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.

Carol Hasselman says …

I use it as a base for soups, sauces, cooking grains etc. I always keeps some on hand.

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.

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! :)

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