chicken broth

Mushroom lovers, rejoice! This hearty and robust ragout gets its deep flavor from a variety of mushrooms. Serve it over orzo for a filling and delicious dinner.

Get ready to get messy, because these saucy tacos are meant to be dipped again and again.

Inspired by the traditional Greek soup known as avgolemono, our version of this warming dish uses brown rice rather than the typical orzo. We’ve also added kale for a boost of color and added fiber.

This turkey is a labor of love, but the juicy results are totally worth the effort. Here, we use deboned meat, which cooks through faster than a whole bird, and the finished roll is easier to slice at the table. Ask your butcher to prepare it for you in advance, and request that they reserve about half of the bones as you’ll need them to make the gravy. A cranberry glaze is brushed on the turkey while roasting, while a homemade gravy gets drizzled on after serving.

Rich and creamy — and dairy-free — this curried butternut squash soup is seriously comforting and delicious.

Most chicken piccata recipes use white flour to dredge the chicken, but in this Whole30-friendly version, we’ve used a combination of arrowroot and almond flour instead. A quick sauce of broth, coconut cream and mustard powder adds big flavor to this easy dinner.

It might seem strange at first, but wrapping your turkey in cheesecloth as it roasts locks in the moisture for extra-juicy meat. A simple glaze made from orange marmalade and a jus made with arrowroot round out the dish without any wheat flour, which most gravies would use.

Not only is clean-up minimal with this one-pot chicken dish, but you can freeze it and simply reheat and eat so you spend less time in the kitchen and more time doing the things you love.

This creamy takeout favorite is easily made at home and freezes beautifully. Remember to stir in the cream (or Greek yogurt) at the last minute, just before serving.

Our version of coconut shrimp has a crunchy coating of fiber-rich coconut flour with unsweetened coconut flakes and toasty whole-wheat panko bread crumbs. Breading and freezing the shrimp raw ensures they will be perfectly cooked inside with a crispy crust. Omit the sriracha in the pineapple dipping sauce if you prefer less heat.

Thanksgiving dinner in an electric pressure cooker? Yes, you can! This recipe makes beautifully moist turkey with savory stuffing at the same time, and all those tasty turkey juices make up a quick herb gravy at the end. Broiling the stuffing briefly after it comes out of the pressure cooker makes it deliciously crisp on top, but this is entirely optional.

Make peas the star of this bright dish by adding them to this classic ravioli.

This Thai-inspired soup is hot and cool! Ginger brings some heat to the smooth broth while coconut milk cools things down. Chunky chicken and veggies round out this robust soup.

The colorful and hearty blend of black beans, corn, tomatoes, lime and cilantro enveloping the meatballs fills out this 20-minutes dish.

This chicken quinoa soup is loaded with energizing bites of chicken breast, protein-packed quinoa, and plenty of fresh vegetables, cooked in a rich chicken broth seasoned with red pepper flakes.

This big-batch meal comes together in an hour and tastes even better throughout the week as those classic chili flavors meld together. This version is bean-free for a change.

Pinto beans lend body while also adding a dose of satiating protein and fiber to this spicy soup. Adapt the toppings to your taste — we love it with tangy pickled onions, but they are completely optional. Avocado, cilantro, jalapeños and radishes all make great toppers as well.

Creamy, nutty and loaded with fresh veggies, this vegan meal is one you'll want to eat again and again.

This slow-cooker version of the Middle Eastern classic is given a twist with ras el hanout, a North African spice blend that can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, nigella, mace, galangal, turmeric and dried flowers such as lavender and rose.

Chicken noodle soup is the ultimate comfort food­. This makeover uses zucchini noodles (aka zoodles) instead of wheat noodles and a variety of herbs to amp up the flavor. Make sure to look for a broth that’s made with Whole30-compliant ingredients.

Made with cashews instead of cream, this isn't your mama's mushroom soup! But this rich and velvety soup is soup-er versatile!

You can use this gluten-free, high-protein stew in tortillas or lettuce wraps, or use it as the base for fajitas or quesadillas

Infusing pork loin with zesty garlic-sage rub and wrapping it in prosciutto makes for a showstopping entrée that’s super-easy to make.

Grilled chicken breast is marinated in salty, earthy, and funky miso for a delicious probiotic punch.

Why bother stuffing your chicken when you can simply cook the chicken in the stuffing? In this recipe, the chicken is nestled in vegetables and chunks of whole-grain bread, for a stuffing-like mixture that’s deliciously infused with the chicken’s natural juices.

Bone-in chicken is simmered with fragrant spices, tomatoes and chipotle chiles for a deeply flavorful taco filling. Both the filling and the salsa hold up well in the refrigerator and make great leftovers for lunch the next day.

Artichokes take a bit of prep work, but their smooth texture and delicate flavor make them well worth the effort. Need more convincing? These edible relatives of the thistle are rich in antioxidants. To reap maximum benefit, be sure to eat the tender parts of the leaves as well as the heart.

Savory soy sauce, sweet honey and fiery ginger give this stir-fry personality, but the chunks of juicy mango are really what take this dish up a notch. Serve with brown rice or quinoa to round out the meal.

Instead of starchy refined carbs, this risotto uses cauliflower transformed into rice-size pieces in the food processor. Parmesan cheese and butter help give it the creamy texture of a classic risotto.

Addictive tahini and lime sauce becomes a marinade for irresistible baked wings.

Soup is great for holiday entertaining because it can be prepared days or even weeks in advance then simply reheated before serving. This one, featuring sweet, nutty parsnips, has rich fall flavors and is especially easy to make.

Leftover roasted cauliflower turns into a simple, creamy side dish that's perfect for this company-worthy crusted fish.

This hearty bean soup is brimming with veggies like celery, onion, carrot and zucchini.

Coconut milk and fresh basil lend Thai-inspired taste to this all-American classic.

The ginger shiitake noodle foil packs with eggs make an ideal lunch or light dinner. The quick clean up makes for an easy Asian flare summer meal.

Saucy chicken and vegetables are drizzled with a simple but flavorful olive and basil purée for a stunning dish that looks like it came out of a high-end restaurant – your family will never know that it’s actually quite straightforward to make!

This dish combines tender chicken breasts with a zest of lemon and juicy tomatoes. The green beans provide a crunchy side to this flavorful meal.

A double dose of apple flavor – in the form of fresh fruit and juice – adds sweetness to this quick weeknight curry. For added color, stir in chopped cilantro to the couscous.

Nothing says cozy like a hot bowl of chicken vegetable stew, and we kick the comforting classic into shape with clean ingredients that pack a whole lot of flavor on a cold winter's night.