Cento All Purpose Chicken Broth, 46 fl oz

Cento All Purpose Chicken Broth, 46 fl oz

Recipe

Recipes from Our Family
Lemon Chicken Orzo Soup

Ingredients:
2 tbsp Cento Classic Olive Oil
1 lb boneless, skinless chicken thighs, cubed
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
1 1/2 tsp Bellino® Minced Garlic
1 white onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 tsp dried thyme
5 cups Cento Chicken Broth
2 Cento Bay Leaves
1 cup water
3/4 cup Anna® Orzo
1 sprig rosemary
1 lemon, juiced
2 tbsp fresh parsley, chopped

Directions:
Heat oil in a large stockpot over medium heat. Season chicken thighs with salt and pepper, to taste, then cook until golden, about 2-3 minutes. Set aside. To the pot, add the garlic, onion, carrots and celery, cooking until tender, about 3-4 minutes. Stir in thyme until fragrant. Add chicken stock, bay leaves and 1 cup water; bring to a boil. Once boiling, stir in orzo, rosemary and chicken. Reduce heat and simmer until orzo is tender, about 10 minutes. Stir in lemon juice, parsley and season with salt and pepper, to taste. Serves 6.

Shrimp & Artichoke Risotto
Ingredients:
1 can Cento Lower Sodium Chicken Broth (46 oz)
1 1/2 lb shrimp, peeled and deveined
1/2 cup Cento Extra Virgin Olive Oil, plus 3 tbsp
2 tsp Cento Anchovy Paste in a Tube
1 jar Cento Natural Clam Juice (8 oz)
1/2 cup shallots, diced
1 can Cento Quartered Artichokes (14 oz), drained
1 lb Bellino® Arborio Rice
1/4 cup butter, cubed
1/3 cup parmesan cheese, grated

Directions:
In a stock pot over medium heat, add broth and shrimp shells and bring to a boil; remove shells. In a separate stock pot, heat 3 tablespoons oil and sauté shrimp for 2 minutes per side. Transfer shrimp to a cutting board, chop and set aside. In the same pot, heat 1/4 cup oil; sauté 1/4 cup shallots and artichokes for 4 minutes. Mix in anchovy paste and sauté for 1 minute, then add clam juice and stir. Pour contents of pot into a blender and pulse until smooth; set aside. In the same pot, add remaining oil and shallots, sautéing for 1 minute, then add rice and sauté for 2-3 minutes constantly stirring to avoid sticking. Add 1 cup of broth and stir until broth is fully absorbed, then add broth in 1/4 cup increments until all broth is gone or desired consistency is reached. Add artichoke puree and shrimp, stir for 2 minutes. Remove from heat, add butter and cheese, and stir until risotto is creamy. Serves 4-6.

Store in a Cool, Dry Place.
Refrigerate in a Sealed Container After Opening.

Serving size: 241 gram

Ingredients: Chicken Broth, Contains less than 1% of the following: Salt, Chicken Fat, Dextrose, Mono & Diglycerides

May Contain: Soy

Calories: 20 calorie
Total fat: 1 gram (2%)
Saturated fat: 0 gram (0%)
Trans fat: 0 gram
Cholesterol: 0 milligram (0%)
Sodium: 1000 milligram (43%)
Total carbohydrate: 1 gram (0%)
Dietary fiber: 0 gram (0%)
Total sugars: 1 gram
Added sugars: 0 gram (0%)
Protein: 1 gram
Vitamin d: 0 microgram (0%)
Calcium: 0 milligram (0%)
Iron: 0 milligram (0%)
Potassium: 26 milligram (0%)