A word on broth

“I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.”

This week, RecipeRedux is running a contest sponsored by Progresso, featuring a new product of theirs: broth!  I’m always on the lookout for a good broth – with at least a dozen broths and boullions that fill a whole wall in grocery stores, you’d think there would be lots of options, but few make my cut.  Ideally, made with real vegetables (not powders), no preseratives, and without too much sodium added.  That eliminates most of them!  I wasn’t sure what to expect when I got my samples in the mail, but Progresso checks every box – here’s the label for the chicken broth:


And they also have a vegetable broth, which are even more elusive!   Look for it in the soup aisle in a square blue box. (And don’t forget to check out the rest of the recipes by clicking the blue frog at the bottom of this post!)

I wanted to put a spin on a traditional recipe and use broth in a place it isn’t usually found: savory waffles.  So I made a version of chicken & waffles that takes it from indulgent brunch dish to a cozy, healthy dinner meal…a crisp, hearty waffle that’s fiber rich, pulled chicken with mushrooms and onions, and for that crunch – a pretty fried parmesan crisp!  There’s broth in every layer, from the waffle to the chicken to the easy gravy.  This dinner got rave reviews from my [not so objective but still discerning] tasters and is perfect for cold-weather eating.  Make, share, and enjoy!

Savory chicken & waffles


  • 1 lb chicken thighs
  • 8 oz mushrooms, roughly diced
  • 1 small white onion, roughly diced
  • 3 cups Progresso chicken broth, divided
  • 1.5 cups whole wheat pastry flour
  • 1/4 cup flax meal or oat bran
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp sugar
  • 1/2 cup milk
  • 1 egg
  • 1/4 cup canola or olive oil
  • 3 Tbsp shredded parmesan cheese
  • 1 Tbsp butter
  • 2 Tbsp flour
  • 1/4 tsp dried powdered sage


In a pot on the stove, heat 2 cups of broth, chicken thighs, mushrooms, and onion to boil and then reduce to simmer and cover.  Simmer for 15 minutes, or until chicken is cooked and tender.  Preheat your waffle iron.  Meanwhile, combine flour, flax, baking powder, salt, and sugar in a mixing bowl and whisk to combine.  Place the remaining cup of broth, milk, egg and oil in a separate mixing bowl and whisk to blend.  Pour the wet ingredients into the dry, and stir just until mixed; some lumps are ok.  Scoop into your waffle iron (amounts may vary; mine holds ~3/4 cup of batter and makes 3 large waffles) and cook per iron instructions.

When chicken is cooked, use two forks to gently shred it in the broth – you can leave chunks of various sizes.  Strain broth into a separate bowl and add sage.  Heat the butter on medium high until melted in a wide sauce pan, sprinkle in flour and whisk until dissolved and bubbling.  Gently pour broth from the bowl into the sauce pan, stirring continuously.  Adjust heat and continue to stir until the broth thickens.

To make parmesan crisps, heat a non-stick skillet on high and then sprinkle cheese into 4 separate small piles.  Wait for it to sizzle and brown, then gently flip with a non-stick spatula.  Brown the second side and remove to a plate; allow to cool and crisp.

Layer the chicken and mushrooms onto a waffle, drizzle with gravy, and top with a crisp – voila!