I didn’t grow up watching my mom cook with broth. We had the little cubes that she used often, but this is so much easier and less salty in general. I almost always have some of this boxed-broth in my fridge. (Remember to date everything that goes into your fridge. See my January post save money and space for tips.)
I use it for quick soups (the quickest is just broth, soup noodles and peas. Its a soothing, simple brew for colds or upset tummies-or strep which we all had recently again!) M had two bowls for lunch.
I also use it if I’m sauteing something in a pan, like pork chops or onions with a little olive oil. Rather than adding more oil or water, I add a splash of broth to add flavor and keep things moist. Many recipes call for broth, and I make lots of pan sauces after I fry some protein. Its great for cooking large cuts of meat in the slow-cooker or the Dutch Oven. I also often cook veggies with a small amount of broth and butter. Carrots chopped small, frozen peas, some broth and a pat of butter left to simmer for 20 minutes is a great side dish and finger-food for older infants. Its just always there, and I’m grabbing for it all the time. You can also use beef or vegetable or fish. When I make soups other than chicken, I usually mix equal beef and chicken broth for a richer flavor. Try it! What else do you use broth for?