How I Use Broth All Week (Not Just for Soup)
Simple ways to stretch your broth into every corner of your kitchen
I used to think broth was just for soup.
That was before I started making it myself—before I realized how bone broth and meat broth could be more than just a base for chicken noodle. Once I got into the rhythm of making broth each week (from scraps, leftovers, or Sunday roasts), I had more than I knew what to do with.
That’s when I started using it everywhere.
In our home, broth is no longer a once-in-a-while thing. It’s a constant presence—a quiet helper in nearly every meal. It stretches flavors. It boosts nutrition. It ties my small city kitchen to generations of cooks who saw broth not as a side task, but a cornerstone of nourishing home life.
Here’s how I use broth all week long—and how you can too.
1. Morning Mug for Gut & Skin
Try this:
Warm 1 cup broth + 1 tsp coconut oil + dash of turmeric + sea salt
I start most mornings with a warm mug of broth, especially in fall and winter. I add a pinch of sea salt, black pepper, and sometimes turmeric or a splash of coconut aminos. It’s rich in collagen, glycine, and glutamine—great for your gut lining, skin, and joints.
It’s also just plain comforting.
2. Cook Grains and Rice with Broth
Homesteader’s Hack:
Mix 50/50 broth and water if you’re low on broth but want the flavor.
Instead of water, I use broth whenever I cook:
Rice
Quinoa
Barley
Couscous
Farro
It adds umami, depth, and that slow-cooked taste—without needing much else.
3. Deglaze Your Skillet After Cooking
It’s a simple chef’s trick that adds richness to everyday meals.
After searing meat or sautéing vegetables, I pour in a splash of broth to lift the browned bits from the bottom. This creates an instant sauce or gravy, using no thickeners and no waste.
4. Quick Simmer Bowls
Favorite combo:
Rice + shredded chicken + kale + bone broth + lemon juice
When I’m short on time, I grab leftovers and broth, then:
Simmer a few veggies
Add a scoop of cooked meat or beans
Pour broth over it all
Toss in fresh herbs or a fried egg
It’s comfort food, ten minutes flat.
5. Braising Greens & Veggies
The nutrients soak in, and the veggies come out melt-in-your-mouth tender.
Broth makes a beautiful braising liquid for:
Cabbage
Kale
Chard
Carrots
Potatoes
6. Thin Cream Sauces Without Milk
It adds flavor without the heaviness—and keeps everything digestible.
When I don’t want to use heavy cream, I thin sauces with broth:
In a roux (butter + flour + broth = light gravy)
In creamy pasta dishes
In white sauces for casseroles
7. Freeze in Cubes for Quick Flavor
Perfect for sautéing vegetables, reheating grains, or building flavor in a pinch.
Leftover broth? Freeze it in:
Ice cube trays (1 Tbsp portions)
Muffin tins (1/4 cup portions)
Wide-mouth jars (2–3 cups)
Why This Matters
When you use broth like this, you stop seeing it as “extra.” It becomes part of your rhythm—another way to be resourceful, traditional, and intentional.
It’s nourishment, economy, and stewardship all in one.
Even here in the city, even with no chickens of my own, I know I’m living out something rooted and real every time I ladle broth into a pan.
Related Posts to Explore
Want the Quick-Use Broth Chart?
Includes pantry notes + space to jot your own favorites.