1 - 2 cups
Broth is a liquid food preparation, typically consisting of either water or an already flavoured stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley or oats, it is then generally called soup. Work on 1 cup of main ingredient and 2 cups stock per person. Depends on the variety prepared.
1 - 2 cups
Prep Time
Cook | Chill | Freeze
20 mins
Oven Settings
Oven Temperature
Cook Time
20 mins


  1. 1 cup of main ingredient – seafood, chicken, beef, lamb, game, fish, pork or vegetables – peeled (if necessary) shredded or sliced.
  2. 2 cups of master stock made from the same main ingredient above.
  3. Seasonings and complementary vegetables (see variations)


  1. Place the vegetables and the stock into a saucepan, add the seasonings, and bring to the boil, then simmer till vegetables are almost tender.
  2. Add the protein ingredient and simmer gently until it is cooked through, but not boiled otherwise it can become overdone and stringy.
  3. Some main protein ingredients especially seafood and fish will either already be cooked or will take barely a few minutes to heat through so be careful when cooking with them.
  4. Meats can be sautéed or roasted before adding to a broth.
  5. Game and pork should definitely be precooked.
  6. Serve soup with appropriate garnishes.
Adapted from N/A
Adapted from N/A
Victoria Hansen Food http://www.victoriahansenfood.com/


  • Asian Broth – Use chicken or fish stock and corresponding protein ingredient.
  • Seasonings and vegetables – diagonally sliced lemongrass, fresh chillies and asparagus spears, fresh chopped coriander, shredded kaffir lime leaves, julienne baby carrots, fish sauce, lime juice and salt and pepper to taste.
  • Country Broth – Use chicken or beef stock – soaked barley (cover with water and soak overnight) then drain and add to the stock.
  • Seasonings and vegetableschopped vegetables (choose from carrots, peas, asparagus, zucchini, shallots, beans, or any others that will hold their shape when boiled) chopped parsley to garnish and salt and pepper to taste.
  • Vegetable Broth (minestrone)Minestrone is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock). The word ‘minestrone’ has become a synonym for ‘hodgepodge’. Minestrone is one of the cornerstones of Italian cuisine, and is probably more widely dispersed and eaten throughout Italy than pasta. Use vegetable or chicken stock. Minestrone doesn’t have any protein in the broth apart from what the stock is made from.
  • Seasonings and vegetables – chopped vegetables (choose from carrots, peas, asparagus, zucchini, shallots, beans, or any others that will hold their shape when boiled), tomato puree, tomato paste, chopped fresh basil, flat leaf parsley, grated Parmesan, elbow pasta. Sprinkle with Parmesan and parsley to serve.
  • Ginger Chicken Broth – incredibly inexpensive to make and keeps well in the fridge for about a week. You can use any part of the chicken you wish, but thighs or chicken Maryland’s the best. There’s a little fat on them from the skin which gives the stock tons of flavour and the combination of white and dark meat is delicious. You’ll need 2 cups chicken stock, 125g chicken (choose parts with skin on), Thumbnail piece of freshly grated ginger, 1 crushed garlic clove, 2 Tbsp sliced eschallots, rice bran oil and freshly ground black pepper, and flaked salt to taste.
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