#savorybroth

This classic recipe for old-fashioned chicken and dumplings is comforting and hearty, perfect for a cozy family dinner. Tender chicken, savory broth, and fluffy dumplings come together to create a delicious dish that will warm you up from the inside out.

Ingredients: 1 whole chicken, cut into pieces. 6 cups chicken broth. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1 teaspoon salt. 3 tablespoons shortening. 3/4 cup milk. 2 large carrots, sliced. 2 stalks celery, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1/2 cup frozen peas. Salt and pepper to taste.

Instructions: Bring chicken broth to a boil in a large pot. Put the chicken pieces in the pot and let it cook on low heat for 25 to 30 minutes, or until it's fully cooked. Take the chicken out of the pot and shred the meat, then throw away the bones. Put flour, baking powder, and salt in a bowl and mix them together. Cut in the shortening until the mixture looks like big crumbs. Add milk and mix until a dough forms. On a floured surface, roll out the dough until it is 1/8 inch thick. Cut the dough into squares that are 1 inch thick. Bring the broth back to a low boil, then add the onion, garlic, carrots, and celery. For about 10 minutes, cook until the vegetables are soft. Put in frozen peas and chicken that has been shred. Add pepper and salt to taste. Carefully add a few dumplings at a time to the broth that is already simmering. It will take about 10 to 15 minutes of cooking until the dumplings are fully cooked. Enjoy while hot!

Prep Time: 30 minutes

Cook Time: 50 minutes

Enjoy the deep flavors of this homemade ramen recipe that is just as good as the ramen at your favorite local restaurant. The bowl of comfort and satisfaction has savory broth, perfectly cooked noodles, and bright toppings.

Ingredients: 4 packs of ramen noodles. 8 cups of chicken broth. 1 cup of soy sauce. 1/2 cup of mirin. 1/4 cup of sesame oil. 4 cloves of garlic, minced. 1 tablespoon of grated ginger. 2 tablespoons of miso paste. 1 cup of sliced shiitake mushrooms. 2 cups of baby spinach. 4 soft-boiled eggs, peeled and halved. 1 cup of sliced green onions. 1 cup of shredded nori seaweed. Chili oil and sesame seeds for garnish.

Instructions: Boil the ramen noodles according to package instructions, then drain and set aside. In a large pot, combine chicken broth, soy sauce, mirin, sesame oil, garlic, ginger, and miso paste. Bring to a simmer over medium heat. Add sliced shiitake mushrooms to the broth and cook for 5 minutes until softened. Divide the cooked ramen noodles among serving bowls. Ladle the hot broth over the noodles, ensuring even distribution of mushrooms. Top each bowl with baby spinach, soft-boiled eggs, green onions, and shredded nori. Drizzle with chili oil and sprinkle sesame seeds for extra flavor. Serve immediately and enjoy your homemade ramen!

Prep Time: 15 minutes

Cook Time: 20 minutes

A classic slow cooker recipe for French Dip sandwiches featuring tender beef, savory broth, and melted cheese, all served on toasted French rolls.

Ingredients: 3 lbs beef chuck roast. 1 onion, sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 1 tablespoon dijon mustard. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 6 French rolls. 12 slices provolone cheese.

Instructions: Put the beef chuck roast in the crock pot. On top of the roast, put sliced onion and minced garlic. Put beef broth, soy sauce, Worcestershire sauce, Dijon mustard, dried thyme and rosemary, salt, and pepper in a bowl. Put it on top of the roast and vegetables. For 8 hours, or until the beef is soft, cover and cook on low heat. Take the beef out of the slow cooker and use two forks to shred it. Remove the solids from the cooking liquid by straining it. Keep the liquid aside to dip things in. Warm up the oven's broiler. Put the French rolls on a baking sheet after they have been cut in half. Toast it a little under the broiler. Shred the beef and put two slices of provolone cheese on top of each roll. Put the sandwiches back under the broiler and cook them until the cheese melts and bubbles. Serve the sandwiches with the cooking liquid that you saved to dip them in.

Prep Time: 20 minutes

Cook Time: 480 minutes

French Dip Sandwiches in the Slow Cooker are tasty and simple to make. The beef is cooked slowly and tenderly in a tasty broth, which makes for a juicy and filling sandwich.

Ingredients: 1 3-4 pound beef chuck roast. 1 onion, sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 2 tablespoons dijon mustard. 1 tablespoon dried rosemary. 1 tablespoon dried thyme. Salt and pepper to taste. 6-8 hoagie rolls. Sliced provolone cheese for topping optional.

Instructions: Place beef chuck roast in the slow cooker. Add sliced onion and minced garlic on top. In a bowl, mix together beef broth, soy sauce, Worcestershire sauce, dijon mustard, rosemary, thyme, salt, and pepper. Pour the mixture over the roast. Cover and cook on low for 8-10 hours or until the beef is tender and falls apart easily. Remove the beef from the slow cooker and shred using two forks. Strain the liquid from the slow cooker into a bowl and discard the solids. Serve the shredded beef on hoagie rolls, optionally topped with sliced provolone cheese. Use the reserved liquid for dipping.

Prep Time: 15 minutes

Cook Time: 480 minutes

Soft ravioli stuffed with tasty chicken, fragrant tarragon, and an egg yolk that runs in the middle, all cooked in a tasty broth.

Ingredients: 1 lb chicken breast, diced. 2 cloves garlic, minced. 1 tbsp fresh tarragon, chopped. Salt and pepper to taste. 24 wonton wrappers. 4 egg yolks. 1/4 cup grated Parmesan cheese. 2 tbsp butter. 1/4 cup chicken broth.

Instructions: In a skillet, cook diced chicken until browned and cooked through. Add minced garlic and chopped tarragon. Season with salt and pepper. Place a spoonful of the chicken mixture onto half of the wonton wrappers. Make a well in the center of each mound and carefully place an egg yolk into each well. Sprinkle Parmesan cheese over the egg yolks, then place another wonton wrapper on top of each, pressing down to seal the edges tightly. In a separate skillet, melt butter. Add chicken broth and bring to a simmer. Carefully transfer the stuffed ravioli into the skillet with the simmering broth. Cook for 3-4 minutes, until the ravioli are cooked through and the egg yolks are still runny. Serve immediately, garnished with additional chopped tarragon and Parmesan cheese.

Prep Time: 30 minutes

Cook Time: 10 minutes

A nutritious and flavorful one-pot soup featuring a medley of vegetables, beans, and whole wheat pasta in a savory broth.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, chopped. 1 zucchini, diced. 1 cup green beans, chopped. 1 can 15 oz cannellini beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp dried thyme. Salt and pepper to taste. 1 cup whole wheat pasta, cooked. 2 cups spinach, chopped. Grated Parmesan cheese for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add onion and garlic, saut until softened. Add carrots, celery, zucchini, and green beans. Cook for 5 minutes. Stir in cannellini beans, diced tomatoes, vegetable broth, oregano, basil, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes. Add cooked pasta and spinach, cook for an additional 5 minutes until spinach wilts. Adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese. Enjoy your healthy Tuscan Minestrone Soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

You can eat this Slow Cooker Pot Roast Sandwich any day of the week because it is tasty and comforting. The chuck roast is perfect for sandwich filling because it gets very tender and flavorful after being slow-cooked in a savory broth. This sandwich is sure to please with its melted provolone cheese and thick dipping sauce.

Ingredients: 1 3 to 4 pound chuck roast. 1 onion, sliced. 3 cloves garlic, minced. 2 cups beef broth. 1/4 cup soy sauce. 1 tablespoon Worcestershire sauce. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 1/4 cup cornstarch. 1/4 cup cold water. 8 sandwich rolls. 8 slices provolone cheese.

Instructions: Put the chuck roast in the crock pot. On top, put sliced onion and minced garlic. Soy sauce, Worcestershire sauce, rosemary, thyme, and black pepper should all be mixed together in a bowl. Put it on top of the roast. For 8 hours, or until the meat is soft, cover and cook on low heat. Take the roast out of the slow cooker and use two forks to shred the meat. Put cold water and cornstarch in a small bowl and stir them together until the mixture is smooth. Add the spices to the slow cooker's cooking juices. Put the slow cooker on high heat and cook the sauce until it gets thick. Cut the sandwich rolls in half and put a lot of shredded meat on each one. A slice of provolone cheese should be put on top. Serve hot with the sauce that has thickened on the side to dip.

Prep Time: 20 minutes

Cook Time: 480 minutes

Enjoy the rich flavors of home-cooked ramen without all the work. With soft-boiled eggs and a touch of chili oil for a comforting yet fiery kick, this slow cooker recipe makes a savory broth with tender pork belly.

Ingredients: 6 cups chicken broth. 1 onion, sliced. 4 cloves garlic, minced. 1 inch piece of ginger, sliced. 2 tablespoons soy sauce. 1 teaspoon salt. 1 teaspoon sugar. 1 tablespoon sesame oil. 1 pound pork belly, sliced. 4 eggs. 8 ounces ramen noodles. Green onions, thinly sliced for garnish. Chili oil for garnish.

Instructions: In a slow cooker, combine chicken broth, onion, garlic, ginger, soy sauce, salt, sugar, and sesame oil. Add sliced pork belly to the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. During the last 30 minutes of cooking, carefully add eggs to the slow cooker. Cover and continue cooking until eggs are soft-boiled. Remove eggs and set aside. Cook ramen noodles according to package instructions. To serve, divide cooked noodles among bowls. Ladle broth and pork belly over noodles. Top each bowl with a soft-boiled egg, sliced green onions, and a drizzle of chili oil. Enjoy hot!

Prep Time: 20 minutes

Cook Time: 360 minutes