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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

Peggy says …

I have been craving Chicken and Dumplings! A good chicken base takes it to another level.

Kathy says …

I love this stuff. I use it in all my recipes. Great for skinless chicken baking recipes. Keeps it moiste.

Heather says …

I would love to cook some good old fashion chicken noodle soup with the organic kosher chicken broth!

Pam Yi says …

I would use the chicken broth for many things, including a delicious tofu, baby bella mushroom, and bean sprout soup that I make spicy with Korean red pepper and garlic.

Laurie says …

I keep kosher and use a lot of chicken broth. I was thrilled when I saw this product in my local Whole Foods before Thanksgiving. I bought a few boxes to keep in my pantry. I used one box for my turkey gravy. Delicious! I think I'll use my extra box to make soup--kale, white beans,red potatoes,garlic, rosemary and some kosher chicken sausage. Yum! Thanks for making this product available Whole Foods!

Susan says …

I'd use this organic chicken broth to saute boneless chicken breasts so I have a healthy, lowfat protein to go with healthy organic vegetables.

Julie says …

This broth will be delicious in my kosher italian wedding soup!

Jill Haerle says …

I use this very chicken broth as the base for a southwest black bean soup I make each year before New Year's Eve. I have served on New Year's Day and have made pots of it and given it as gifts to service providers in the past. This is just one example of what I would do with it, although this is my go-to brand for any recipe calling for chicken broth. If I have some broth left over, but not too much, I freeze it in ice cube trays, bag it and date it.

Diane says …

My mon

rachel rusin says …

I use chicken broth to flavor mashed potatoes and to make avgolemono with orzo. yum!

Tim Reade says …

It's great to have on hand for winter-related ickiness and blahs

JUDITH says …

I would make green chicken chili stew or chicken soup which is great in this cold weather.

Joyce Dzincioloski says …

Chicken stock is a base for most all of my cooking from scratch. My favorite is home made chicken soup with lots of vegtables and noodles. Yum!

Kerry says …

I use chicken broth for everything. Deglazing a pan to cooking potatos or pasta, I never use water!!!

Marcia Goss says …

I would use this chicken broth in my chicken soup with homemade noodles, chicken breast chunks, onions, and carrots.

Arlene P says …

I love the chicken broth as a base for soups, stews, mashed potatoes, vegetables, etc. To make the food taste better and heartier. Thanks

Elizabeth L says …

I use Chicken Broth in so much more than soup and what could be better than Organic Kosher that is Gluten Free. Saute vegetable, make a wonderful chicken stock and just a great things for a quick lunch with brown rice and vegetables. Thanks Whole Foods!!

Julia says …

I'll put that case of Organic Kosher Chicken Broth to great use, starting with Grandma's recipe for Chicken Paprikash on a bowl of homemade Nokedli. I believe Grandma's serving it in heaven right now--it's that good.

Cheryl T says …

I'll make heart healthy soups and stews for my Mom who's trying to lose weight and eat healthier.

Julie says …

chicken enchiladas have great flavor when you cook the chicken breasts in broth!

Nilsa Sweetser says …

Organic kosher chicken broth ... oooh ... I'd certainly make lots of soup and maybe a scrumptious brisket!!!

Jessica says …

I use kosher chicken broth to make many kosher items in my house. Chicken soup, chicken stew, white chili with chicken and beans, rice or quinoa to serve with meat, gravy to eat with roasted chicken.

Diane says …

My mon would make what I called Italian Egg Drop Soup with chicken broth and pastina. When the pastina was cooked she would scramble an egg and slowly drizel the egg into the soup while stirring,yummy, thats what I'd make along with soooo many other things. I LOVE CHICKRN BROTH!!!!

Teri says …

I would use it as a base for my spaghetti sauce/chili recipe, for rice, for noodle soup, chicken and dumplings, for cooking dried beans. So, for everything! YUM!

Rosann Effron says …

I would love to make wonton soup with the chicken broth. I would use a lot of vegetables and seaweeds in the soup. Probably, bok choy, bean sprouts, mushrooms, water chestnuts,green onions, carrots and celery. The seaweeds would be whole, unprocessed nori and dulse along with the wontons. Yum, yum!

PAMELA says …

I always cook rice, quinoa, and mashed potatoes with organic chicken broth (or org. beef broth) instead of water. Adds oodles of flavor!

Miriam says …

I have tried this broth and like it. I would use it to make my favorite deluxe matzah ball soup.

Theresa Bombard says …

I use chicken broth to prepare garlic mashed potatoes instead of milk. It results in a great taste and consistency. If I have leftover noodles or rice, I use the chicken broth to make soup and top it with some grated parmesan for a quick and easy lunch.

Desiree says …

I would totally make North African Chorba (lamb, beef or chicken, lots of veggies, chickpeas and yummy spices! I use kosher/halal meats anyway, so a kosher chicken broth would be AWESOME!

liberty says …

Bean soup would be great with this broth

Tracy M. says …

I use chicken broth to make rice, couscous and quinoa. If I don't have time to defrost frozen chicken breasts, I will boil chicken broth and cook the chicken in it. Makes for a tasty and moist piece of meat.

Kathryn says …

It seems like everything I make in the winter requires chicken broth- gumbo, jumbalaya, taco soup, chicken soup ...everything!

Leanne Sturgeon says …

I'd make organic chicken, broccoli & leek pasta bake. Yum!

Susan says …

With the snow falling, it was a good day to get a head start on my chicken soup for Friday night Shabbat dinner. The Organic Chicken broth ramps up the flavor nicely.

Jennifer says …

I love cornbread dressing whether it's Thanksgiving or not! It's still cold out, so I'd definitely whip up a batch.

Heather says …

A very good chicken broth, like Pacific Natural Foods, adds an element and depth to my prepared dishes. 40 clove garlic chicken is a perfect example of the need for a top shelf chicken broth. Tender chicken, falling off the bone cradled in warm Pacific organic kosher chicken broth sweetly scented with roasted garlic is perfect on a cold winter evening. I think I know what we are having for Sunday dinner.

Melinda R says …

I use chicken broth for EVERYTHING! I love to add to rice (in place of water), cook with potatoes for a wonderful flavor, cook quinoa and other grains and beans, and of course soups. I would love to win a free case of chicken broth!

robin says …

I use chicken broth in a lot of cooking, roasting veges, roasting chicken, heating up veges, heating up chicken, in those quick noodles dishes that say add water, i add broth, same with rice, just gives everything a better flavor and more nutrition.

Debbie says …

Mmmm. A good quality chicken broth would be excellent with a homemade chicken noodle soup. I can smell it already!

Sharon says …

I use organic kosher chicken broth for my matzah ball soup or with Thai dumplings or to add some oomph to couscous, rice or quinoa. One can't have enough for the winter months. Yummo!

Caroline B says …

Just about anything that requires water and sometimes milk can be substituted with chicken broth for a flavor boost and it has less fat than milk or cream.

Bernie says …

I agree with Kelly.

ginny murray says …

chicken broth is the best for so many recipes to use other then water. Flavor is excellent with chicken broth. Can't wait to win and share some with friends and neighbors.

Rebekah Thomas says …

I would cook a ton of chicken and dumplings and host a new job party!

Suzanne says …

I use Pacific chicken broth in so many things - I try to always keep a box or two in my pantry. I think my most favorite thing is to roast a whole chicken with fingerling potatoes, carrots and cipollini onions underneath with enough broth to just cover the veggies. We have the chicken and vegetables for dinner the first night. Then I use the leftover chicken, vegetables and drippings/broth along with more Pacific broth, white wine and a bay leaf in a dutch oven the next night. I add whole wheat pastry flour dumplings made with organic sour cream and a bit of parsley and it stretches for two nights - that's three dinners for three people from one chicken! :-)

Peggy Gay says …

I love Chicken Vegetable soup the best!

Maureen says …

I'd make green spaghetti, chicken vegetable soup, slow cook a roast and lots of other good things.

Emily says …

Whole Foods' Hearty Sausage and Lentil soup...it's to die for! I've made it at least 4 times in the past year and for my daughter's birthday party; everyone loved it! I also make a bunch of dishes that call for chicken broth, but feel so unhealthy using bouillon:(

Tanya says …

If I had a case of Pacific Natural Foods Organic Kosher Chicken Broth I would make lots of pumpkin soup. It is so yummy!!!

John Berson says …

Great base for(French) Onion Soup. Cook down the fresh onions, and you are almost smelling French Provincial Soup the realway.

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