Tender, flavorful chicken; hearty potatoes and carrots; bright, fresh green beans and tomatoes; a thick broth with soft, comforting spices. Yep.
A meal-sized spring salad topped with tender marinated chicken and dressed with a chicken-infused vinaigrette, because why go halfway?
Bright, green-flecked spirals of spicy chicken salad are a party show-stopper, but take almost no time to throw together. Better make two trays.
This soup looks homely, but I look forward to it every year. It’s a lesson in the power of simple ingredients: in mere minutes the chicken and fish sauce make a broth that tastes like it simmered for hours, and the sorrel elevates the whole thing from “basic chicken soup” to “energizing spring tonic.”
This chicken makes a great main dish, but I love it most as an addition to salads, grain bowls, and all manner of brown bag lunches: its bright, rich flavor complements all sorts of dishes.
King Ranch casserole is a Texas classic, creamy and chickeny and just barely spicy. My version keeps all the things that make it great, while also brightening it up a bit for modern tastes.
When I was first pondering how to write about this soup, before I even got to the actual writing part I spent a long, long time dithering about its name. […]