Whole Story

The Official Whole Foods Market® Blog

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.

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.

1292 comments

Comments

Emi says …

I am always short on time with two little ones so I would make chicken soup. Just use the leftover bones from a deli chicken and a bag of frozen vegetables If I want to give it a strong flavor, I add a leek if I have one on hand.

jolene kauffman says …

I love to saute onions, carrots and celery with dried herbs (parsley, basil, thyme, oregano) in olive oil and then add in one box of chicken broth with a can of cannellini beans and a cup of small pasta for a nice pasta fagioli!

Jenn says …

I use chicken broth in everything! From cooking rice in it to making soups, sauces, stews. I love a good, brothy soup made with a really great chicken broth. Yum!

Sarah says …

I cook with this broth all the time, literally in almost everything! My favorite creation is an asian chicken noodle soup: broth with ginger and green onion, shredded rotisserie chicken, snap peas and soba noodles topped w/ cilantro and red pepper flakes! so easy - yum!

alh1203 says …

Yum! Love to have soup simmering and I'd love to try this broth!!

Jenn B says …

I always use chicken broth to start any recipe. Just added a little miso and risotto to my last batch of chicken soup...so deliscious!!!!

Andrea says …

I made a quick and easy soup. Beefy corn and black bean chili. Broth, corn, black beans, lean beef, tomato sauce and chili powder!

Alice says …

I'd use it to cook wild rice, then make an onion soup, then maybe wedding soup ... so many recipes to try!

Pearl says …

So many ways to use chicken broth..umm, chicken tortilla soup sounds good.

Carolyn says …

I would make a huge pot of homemade chicken vegetable soup! Whenever my son is a little under the weather, I make a big pot of this soup and I always include fresh ginger. I use whatever vegetables I have in the house and I usually have bags of frozen organic veggies. He gets better pretty quick! I also use broths when I cook green beans to give it added flavor. And lets not forget risotto! As you can see, I go through a lot of broth in my house!

Jennifer says …

I'm using this very broth to cook couscous tonight! Would love to have a case of it at home.

Laura Upton says …

I'd make chicken & dumplings, of course! mmmmmm

Mario Choi says …

I use chicken broth for my Chicken Lentil soup with Sofrito. Sofrito is a Puerto Rico spice mixture (Cilantro, Onion, garlic, Anhote, etc) Yummy.

carolyn ammer says …

Winter... seem to use so much more chicken broth - not just in soups, but simmering chicken, pasta and on and on. Yum.

Mac Hughes says …

I use chicken stock in many, many ways: as liquid for rice, quinoa and other grains; in stir-fry sauces; as a sauce base when making a vegetable saute (such as ratatouille); and, of course, when making soups and stews. In fact, chicken stock can be substituting for water in almost any recipe to add a little extra flavor.

Pierre says …

Just made some mulligatawny starting with chicken broth--delish!

David says …

I use organic kosher chicken broth in making mole.

esther says …

I like the Asian-Jewish Mother Chicken Soup Special! Made with rice noodles, garlic, ginger, scallions, and lemongrass!

Stephanie says …

I would definitely use it to make some fabulous organic millet (from Whole Foods, of course!) and a couple spoonfuls at a time to deglaze the pan after cooking fish or chicken for dinner!

VICKIE STERN says …

I would make matzo ball soup! yum!

Eddar J Waenke says …

how can you live in the mid-west and not make wonderful soup's all year long, we have everything at our finger tips, throw corn in them all! soup soothes the soul.

Julie at Elisharose says …

Chicken broth is on of my favorite things to cook with. Count me in!

Gloria Mari Beffa says …

I use it almost in everything: rice, pasta sauces, couscous, and of course in soup!

Holly Fraser says …

What would I make with a case of Chicken Broth? Hard to decide. If it's a warm day, I may use it to make enhance the flavors of a lovely grain or rice salad, filled with roasted vegetables and fresh herbs and a lovely vinaigrette. If it's a cool day, I may use it to help encourage the flavors in a soup that simmers on my stove top, eventually receiving all kinds of good things in it, from shredded roasted chicken to root vegetables and barley. If it's a good weight loss day, I may cheat on my diet a little and make fried (ok maybe grilled) chicken and some really tasty chicken gravy to spill over a [small] pile of mashed potato or yam. If I win a case of Chicken Broth, I will probably get to make them all!

James Z Leshinski says …

GOOD BROTH IS ESSENTIAL FOR GOOD CHICKEN SOUP. WHETHER IT COMS FROM A CAN, A BOX OR FROM SCRATCH. Kosher Chicken Broth NO DOUBT THE BEST. CHICKEN SOUP EXUDES HEAVENLY LOVE FOR GOOD HEALTH.

althea bolden says …

If you cook with this type broth, no one will ever know your culinary "limitations"....I use it as a base for many foods, but primarily my winter weather soup that I have named "Chicken Pants Soup".(the name is derived from watching two of my little friends play basketball in the winter in shorts) Start with 3-4 boxes of broth in a large pot. I use a batch of organic carrots, two turnips, some broccoli crowns, lots of garlic, a little parsley, some swiss chard or fresh torn spinach, and a package or two of chicken backs, along with a whole chicken or package of fresh chicken parts...start this on high for 10 min, add a small handful of any type pasta, cook 20 min on medium, and 10 more on low, and ENJOY with some seeduction or french bread! (Be sure to make a large pot to freeze half to share with friends and family!

Gayle says …

I would use this delicious chicken broth when I make brown rice, in my stir frys, when I make ww noodle dish, and in various soups. It would be wonderful!!!

Thalea Lyras says …

I use a good chicken stock to good just about anything and to reduce sauces- its a staple in my kitchen

Emily says …

I'm doing a lot of Thai and Indian cooking these days. Chicken broth is important in both, and I only use organic. I love Kelly's idea of using it to cook rice and quinoa, too!

Dara Moskowitz says …

I would use this whenever I make soups, rice, potatoes, and even fish-- mixed with some wine, of course! I grew up with the flavor of Kosher Chicken Soup, and had to make it to get that authentic flavor. Thanks!

Erika says …

i make the best chicken with rice soup, would love to use this as a base!!!

jennifer rohs says …

I use organic chicken broth to make casseroles and goo dole fashioned chicken noodle soup :)

Katherine Wheeler says …

Baked Potato Soup!

phyllis ostrofsky says …

Chicken broth is a pantry must, especially during these cold winter days. Soup, braising liquid, foundation for a sauce ... it offers endless possibilities.

Di says …

I love to use the broth in barley chili...and with quinoa also.

Jeremy says …

I use chicken broth in a recipe for chicken piccata and of course chicken soups and chicken and dumplings.

laura says …

Organic chicken broth is a staple in our house! It is great for soups, sauces, rice and veggies!

sharon says …

this broth makes terrific soups and other meals without giving you any more antibotics or hormons in your food as these can cause you all kinds of problems. makes delicious soup

Mountain Girl says …

Since I usually don't eat a meal after about 2 pm, I have a mug of hot broth every night to warm up before bed. I combine veggie or chicken broth with nutritional yeast, amino acids, apple cider vinegar, and olive oil for a savory and satisfying hot drink.

Harrison Cotham says …

Chicken pho........

Athena says …

I would probably use it to make some soup. I'm thinking my Bow Thai Chicken Noodle soup would be perfect! :-)

Barb says …

I use chicken broth every week in so many different ways!Last night-with my couscous.

lo says …

flavor made easy - a good healthy chicken broth

Melissa Henderson says …

My family loves any kind of soup especially after a long afternoon of sledding, snowman building or brisk winter walk. This broth would enhance the flavor of my soups or add to the taste of many wonderful recipes I use all winter long!

Lori says …

I would make soup, and lots of it. Especially brown lentil soup and red lentil soup. My husband cooks brown rice in it for extra flavor, and we also love to cook our quinoa in it. :)

Don Fagnan says …

Using chicken stock, instead of water, makes yummy-yummy rice!

Susan Zuckerman says …

i do keep Kosher so when I make egg drop soup with the kosher Croyden House mix, I like to add Organic Kosher Chicken Broth as the mix is vegetarian and the organic broth adds the true taste of chicken to the egg drop soup. As good as the Chinese restaurant!

Christine Messer says …

Mmmmm...my homemade chicken & barley soup is one of the things I would make with the stock. I would also use it for some fantastic tasting gravy.

denise valdez says …

i love chicken broth in soup,in green chilie,and mostly in homemade gravy!!! and i love whole foods...i would really love to win!!!! thank you!!!!

Wen says …

I use Organic Kosher Chicken Broth on cooked rice noodle then stir fry with shiitake mushroom, taste wonderful,

Pages