Swanson has some coupons easy to print. Here is the Swanson link. I've been wanting to find some morerecipes that utilize broth for flavor. Here are three I tried with my coupon stock. These original recipes compliments of Swanson, approved by my family. Sauted Chicken and vegetables
2 tablespoons all-purpose flour, Look for King Arthur coupons for $.75 on 1 inside packages
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
4 bone-in chicken breast halves (about 2 pounds)
2 tablespoons olive oil Save $1 on 1 Bertoli Olive Oil
2 small red onions, cut in quarters
1 pound new potatoes, cut in quarters
8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long, Use Penny Pincher for $.88 each
1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
3 tablespoons lemon juice In a pinch, you can use Minute Maid frozen Lemon Juice
1 tablespoon chopped fresh oregano leaves
Chopped fresh thyme leaves
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
4 bone-in chicken breast halves (about 2 pounds)
2 tablespoons olive oil Save $1 on 1 Bertoli Olive Oil
2 small red onions, cut in quarters
1 pound new potatoes, cut in quarters
8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long, Use Penny Pincher for $.88 each
1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
3 tablespoons lemon juice In a pinch, you can use Minute Maid frozen Lemon Juice
1 tablespoon chopped fresh oregano leaves
Chopped fresh thyme leaves
How to Make It
- 1 Heat the oven to 350°F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
- 2 Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- 3 Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, broth, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- 4 Bake for 20 minutes. Uncover the skillet.
- 5 Bake, uncovered, for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
5 large potatoes (about 2 1/2 pounds), peeled and cut into 1-inch pieces (about 7 1/2 cups)
1/2 cup light cream
2 tablespoons butter Use Newspaper coupon to save $.50 on 1 Land O Lakes
Generous dash ground black pepper
5 large potatoes (about 2 1/2 pounds), peeled and cut into 1-inch pieces (about 7 1/2 cups)
1/2 cup light cream
2 tablespoons butter Use Newspaper coupon to save $.50 on 1 Land O Lakes
Generous dash ground black pepper
How to Make It
- 1 Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
- 2 Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
2 1/2 pounds lb. skinless, boneless chicken breasts and/or thighs, cut into 1-inch pieces
5 medium carrots, peeled and cut into 1-inch pieces (about 2 1/2 cups) Use Penny Pincher, $.88
4 stalks celery, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn Use Newspaper coupon to save $.50 on 1 on Birdseye brands
3 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/2 cup water
2 cups biscuit baking mix Use Newspaper coupon to save $1 on 2 Bisquick brand
2/3 cup milk
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
5 medium carrots, peeled and cut into 1-inch pieces (about 2 1/2 cups) Use Penny Pincher, $.88
4 stalks celery, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn Use Newspaper coupon to save $.50 on 1 on Birdseye brands
3 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/2 cup water
2 cups biscuit baking mix Use Newspaper coupon to save $1 on 2 Bisquick brand
2/3 cup milk
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
How to Make It
- 1 Stir the chicken, carrots, celery, corn, broth and black pepper in a 6-quart slow cooker.
- 2 Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
- 3 Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
- 4 Stir the baking mix, milk and rosemary in a medium bowl. Drop the batter by rounded tablespoonfuls over the chicken mixture. Tilt the lid to vent and cook on HIGH for 40 minutes or until the dumplings are cooked in the center.
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