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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

Shelley Cook says …

Chicken Tetrazini, butternut soup, risotto, brown rice...

Aubrey Guilbault says …

I'd definitely like to use this broth to make some delicious noodle soup!

C K says …

I love to use the broth as a base for a potato root vegetable soup. I use potatoes, parsnips, sweet potatoes and a yam or sweet potato. Saute some celery then add the cut up vegetables add the broth, simmer and puree. Yum. Add a little soy milk if you want it creameier. Salt and pepper to taste.

Kathryn says …

Yummy chicken and dumplings in the slow cooker with organic kosher chicken broth is perfect for this snowy evenings meal!

Melissa says …

I make the best (according to everyone that has tried it) chicke and rice soup...it has spinach and spices in it that really make it great...and it takes organic chicken broth!

debbie hoglund says …

Love chicken broth. Use it almost everything, rice, soup, tortillini, cooking veggies. It one of the most versitle ingredients I know.

Elaine says …

Nothing better than lentils and chicken rice on a cold winter's day!!

Donna L. says …

Warm, comforting, frangrant soup for the cold Winter days! I would put organic veggies in it from the Farmer's market or add some chicken bones from deboning the chicken breasts myself. Yummy!

john carrabino says …

Soup,soup,and more soup

Dawn Smith says …

I would make my fave, Chicken & Dumplings!! Woohoo! Gosh just talking about it makes my mouth water!

Carole says …

I like to use chicken broth whenever cooking rice or noodles. The wonderful flavor is absorbed into the pasta as well as the rice.

Camille says …

Yes, I need to eat more slow cooked at a low temp bean dishes. I have a pantry of many different beans. A case of organic, kosher chicken broth would be a lovely match and a great motivator for me to start creative fabulous, soups and stews to warm my heart and soul during this global-wide harsh winter. Thank you for your inspiration. I am very grateful to all of you at Whole Foods for making healthy lifestyles and healthy lives more possible by your setting foot in more neighborhoods, downtowns and campuses nationwide. Many people still don't have access to you other than online. I hope you bring many more Whole Foods to many more cities and towns in 2011.

Rachel says …

I would love to use the chicken broth to flavor some quinoa, rice, and simple grain dishes. Also it would be a great base for a hearty soup in the winter!

Maria says …

How about more diversified Spanish foods and products

Danielle says …

With this weather, I plan on making a ton of soup with Pacific Natural Foods Organic Kosher Chicken Broth. Sounds delicious!

Susan Cindric says …

I would make some good, old-fashioned, chicken noodle soup to keep my family warm this winter!

Jackie says …

Well soup of course; too many to name! But my favorite non-soup use of chicken broth is to braise fresh brussel sprouts...simply amazing! I've made many brussel sprout fans with this recipe. :-)

Gayle Mckearin says …

Just made chicken with feta tomato sauce

Karen says …

I use chicken broth all the time, but currently I am on a quest to find a turkey chili that my family loves.

Jen says …

I make a great chicken soup, recipe passed down from my mom of oourse. So it's really her great chicken soup...I also use broth to cook most grains. My kids seem more willing to eat whole grains cooked in broth.

Florence says …

Since chicken broth can be used in so many different dishes, I would have a hard time deciding, but I lean towards an "Italian root vegetable stew" recipe that I found on my HMO website. It calls for chicken, root vegetables and of course, chicken broth! De-lish!

Barbara Garmisa says …

I have made many dinners with this broth.however, one of my favorites is the beef stroganoff last week.I use chicken broth to boil noodles for casseroles and rice instead of water... Delicious !! Pacific Natural is one of the best when I am not in the mood to make chicken stock..

Sandy says …

I usually make my broth from scratch but this would make life simpler. Thanks for the dream

Patrice Perry says …

I would use it to add flavor to vegetables.

Carol Fagen says …

Began a whole new approach to healthier lifestyle. I start the morning with a shake made with almond milk and protein powder. Rest of day, mostly vegetables and grains. Managing to keep weight off, lost 20 pounds in about six months. Eating this way is fun and delicious. Find most of my organic produce at Whole Foods. Love your new store in Lake Grove.

Greg Skomp says …

So many good dishes use chicken stock, it is difficult to choose. Potato Leek Soup comes to mind as a dish that highlights the stock. Squash soup does the same (Butternut of course). I believe my favorite however, since I made it three nights ago is the Masala sauce for Chicken Tikka Masala. It is simply scrumptious.

Larry Carli says …

I would make a wonderful Italian Chicken Noodle Soup.

Erika says …

Putting some in the pan keeps sauteed-fresh-herbs-and-lemon chicken breasts moist.

Lotus Flower says …

Chicken broth is an absolute staple in my pantry! I use it for everything--- soups and stews, braised dishes, roasts, rice dishes, even some pasta dishes! I recently tried an amazing recipe (from my Whole Foods store!) for Chicken & Brown Rice soup, that has now become a go-to in my recipe book! I could eat this all year round and not get the least bit tired of it, it's delicious, super easy to make, and rather inexpensive too since I usually have everything but the greens (and a case of chicken broth ;-) ) on hand anyhow.

Paula says …

I love to make chicken and dumplings.

Ruth says …

I'd start with the recipies above. Last night I tried the wildrice chicken soup - great! Probably better with the Organic Kosher brand...

Sharon Poe says …

Mmm...I would make lots of soup!! I love soup!! It's so easy and so wonderful.

Tammy McNair says …

I would make a big pot of chicken & dumplings with this broth! :0) I bet it would also make a great chicken & rice soup! :0) And....I am wanting to start making my dogs food from scratch and this might be a key ingredient!

Julie says …

For a 5-minute, super healthy, and CHEAP meal I like to make "Random Vegetable soup" in my crock pot. 1) Random frozen veggies 2) Can of chicken broth 3) Spices- Italian theme, Southwestern theme, etc... Basically, I just clear the leftover frozen veggies from my freezer and dump them into a crock pot with chicken broth and spices, simmer until hot. I make it before I go to bed and it's ready to be packed for lunch the next morning. Turn the crock pot to warm and I'll have a great smell and a hearty warm bowl of soup waiting for me when I get home from work. I used to use water but I found the resulting soup too utilitarian (i.e. bland). Then I discovered the difference a can of chicken broth makes! Delicious and just as easy. I use the low-sodium variety to keep the recipe heart-healthy and add minced garlic, chili powder, pepper, onion powder and whatever fresh herbs I happen to have around. For protein I add beans, either a can of black or kidney beans or even (cheaper and less sodium) some pre-soaked dried beans. I like to add spinach or kale too, either fresh or frozen. This recipe is super (haha SOUPer!!) versatile, working well with any leftover frozen veggies and costs less than $5 a pot!

Laraine Deutsch says …

I'm thrilled to have this Kosher soup that is low sodium for the veggie soup I made this weekend. Whole Foods filled my life long quest with this KOSHER soup. I added onion, butternut squash, celery, carrots, potato and herbs with organic red vino. We used the hand immerser for a great texture ! Made it by the vat for the freezer. We sure appreciate it in frozen Michigan.

Carolyn Medley says …

Where do I enter the contest for Chicken Broth. I have clicked on several links and I can't find where to enter! Help!

Anne says …

Organic chicken broth is a staple especially in the winter months of Chicago. My soups are so good it's better than eating out. There's nothing like homemade soup on a cold day.I always make enough so there is always some in the freezer.

Melissa says …

I would definitely make this great turkey soup with sage that I made recently. Would love to see if this broth made it even more flavorful.

cmw says …

I would use it for quick and tasty soup with frozen pot stickers, ginger, sesame oil and garlic.

Linda Grothe says …

I am going to make 'real' chicken soup and make my own noodles just like my mother made when I was growing up.

Janice says …

I use chicken broth to flavor many of my sauces, especially in stir fries with soy, ginger, garlic and rice vinegar.

Ellen Schwartz says …

I love to use chicken broth for all my broth needs. My favorite recipe which really allows the broth to shine through is Chicken Tortilla soup. It has very few ingredients so the quality of broth is very important. I use one box of broth, 2 cooked chicken breasts shredded, 1 can tomatoes with lime and cilantro and a dash of cumin. We top it with fresh cilantro, a sprinkling of sliced green onion and strips of tortillas. YUM!

Elise says …

I would make chicken noodle soup! With carrots, corn, sweet potatoes and shredded chicken pieces. Can't go wrong with a classic spin-off!

Jordan Zeldin says …

I'd use Pacific Natural Foods Organic Kosher Chicken Broth as a base to make various whole grain pilafs.

Melissa Kaplan says …

Pacific Organic Chicken Broth has been my go-to broth since I had to go gluten-free a couple of years ago. Quick tasty soups include diced cooked chicken, sliced green onion and a can of diced tomatoes. Also great for winter squash risotto!

Sara Woodward says …

I like using broth to help give extra flavor to my veggies. Kale and swiss chard are my favorites- add broth to help soften and cook them.

helen says …

With the chicken broth, I would cook kreplach. Kreplach is a traditional Jewish dish that resemble wontons. yummmmmm

Sharon Jones says …

Chicken Soup from my mom's recipes (that was HER mom's recipe!) thanks for entry

Kay says …

I use this product 3-4 times a week. We use it in curries, soups, seasoning for grains, etc. This product is a complete and total staple in our home.

Elle Hyson says …

I'd use the organic Kosher chicken broth for Israeli couscous, vegetable soup, matzo ball soup, pot pies and for just a cuppa on a cold day.

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