Chicken and vegetable stocks and broths are indispensable in the kitchen, for dishes well beyond soup. Try some of these.
When homemade marinara is this easy and fast (OK, it cooks for about an hour, but after the first five minutes you hardly have to touch it), nobody should ever need the jarred stuff. Chicken broth adds extra flavor in this recipe, and aids in the thickening of the finished sauce. Take the time on a weekend to make a double recipe, and freeze in one-cup portions, perfect for thawing out and topping pasta for two.