Chicken Broth Fondue

This chicken broth fondue is simple to make and versatile, allowing you to choose your favorite dippers. It’s a flavorful, savory dish perfect for any occasion, with a delicious base of garlic, ginger, and thyme.

Course Main Dishes

Cuisine Swiss

Cook Time 15

Total Time 15

Servings servings

Calories 30kcal

Author Diane Gail

Ingredients

2 tablespoons extra virgin olive oil
2 garlic cloves minced
1/4 teaspoon grated fresh ginger
1/2 cup white wine
4 cups chicken broth
1/4 teaspoon thyme
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup cornstarch
2 scallions chopped

US Customary - Metric

Instructions

Sauté garlic and ginger: Heat olive oil in a medium-sized saucepan. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
Add white wine: Pour in white wine and bring to a light simmer, letting it cook for a minute or two.
Add chicken broth: Pour in the chicken broth and add thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer.
Make cornstarch slurry: Remove a small amount of broth from the pot and whisk it into the cornstarch in a separate bowl to create a smooth mixture.
Thicken broth: Pour the cornstarch mixture back into the simmering pot and whisk quickly until the broth thickens and becomes smooth.
Transfer to fondue pot: Pour the broth into a fondue pot for serving.
Top with scallions: Garnish the fondue with chopped scallions before serving.

Notes

Preheat pot: Warm the fondue pot first so the broth holds a steady temperature when transferred.
Cut evenly: Slice meats, veggies, and bread into uniform pieces, so they dip easily without slipping from the fork or breaking.
Thicken lightly: Whisk in cornstarch sparingly — enough to develop cling, not heavy gravy.
Taste before serving: Adjust the seasoning just before serving, as people won’t be able to season their own plates.
Roast in stages: Start roasting firm vegetables ahead of softer ones so that they all finish together.

Nutrition