Broth and Stock Recipes

Looking for broth and stock recipes? Allrecipes has more than 50 trusted broth and stock recipes complete with ratings, reviews and cooking tips.

Staff Picks

Fast Chicken Soup Base

Rating: 4.82 stars
483
It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.

Seafood Gumbo Stock

Rating: 4.78 stars
32
This stock will give your Seafood Gumbo the richest flavor possible. The addition of fish bones and skins or any leftover seafood will further improve the flavor.

Basic Vegetable Stock

Rating: 4.81 stars
167
This is a good basic stock, and is perfect for vegetarians!

Mushroom Broth

Rating: 4.67 stars
3
When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!

Basic Beef Stock

Rating: 4.6 stars
88
Rich, hearty beef stock.

Smoked Turkey Broth

Rating: 5 stars
4
Delicious base for a broth-based soup or a wonderful smoky addition to any recipe calling for chicken, beef, or veal stock. Especially delicious used in mashed potatoes for Thanksgiving!

Instant Pot® Oxtail Broth

The key to most Asian soups is the broth that is used as a base for the dish. This oxtail broth is made quickly in the Instant Pot®, with all the key basic elements expected in a Japanese broth. Simple and luxurious, season it as needed for whatever recipe you use it in.

Shrimp Stock

Rating: 3.86 stars
7
Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.

Konbu Dashi

Rating: 4.5 stars
6
Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic.

Marge's Bone Broth

Rating: 4.5 stars
2
Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.

Roasted-Vegetable Stock

Rating: 4.69 stars
72
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.

Roasted Chicken Broth

Rating: 4.84 stars
80
Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth.
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Inspiration and Ideas

What Is Bouillon?
If convenience were an ingredient, it would be bouillon. But what is bouillon? Let's break down this versatile ingredient. 
Chef John's Homemade Chicken Stock
Rating: Unrated
55
"A high-quality low-sodium broth. I have made it many, many times." – Bill Rich

Basic Vegetable Stock

Rating: 4.81 stars
167

This is a good basic stock, and is perfect for vegetarians!