| chicken broth | 13.03 | Add the chicken broth. | ||
| hot broth | 1.58 | Pour the hot broth over all. | ||
| remaining broth | 1.05 | Ladle the remaining broth into the bowls. | ||
| canned broth | 0.92 | Canned broth, preferably reduced-sodium. | ||
| vegetable broth | 0.86 | Always have a good vegetable broth handy. | ||
| cooking broth | 0.46 | Strain and freeze the cooking broth. | ||
| rich broth | 0.46 | A claw might float in a rich broth, or the tail might be served as an entree. | ||
| boiling broth | 0.39 | Return chicken to boiling broth. | ||
| clear broth | 0.39 | With clear broth soup, the classic companion is dry sherry. | ||
| additional broth | 0.33 | For a less chunky soup, add additional broth. | ||
| mushroom broth | 0.33 | Sour-spicy shimeji mushroom broth. | ||
| reserved broth | 0.33 | Add a little of the reserved broth if necessary. | ||
| warm broth | 0.33 | Warm chicken broth in a saucepan. | ||
| simmering broth | 0.26 | Add the simmering broth, and salt to taste. |