31 Flavorful Boiled Chicken Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Italian Style Chicken Soup

Homemade Authentic Italian Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT105M · Total: PT110M · Yield: [’12’]

A light, delicate brothy soup that is an authentic way Italian chicken soup is made.

Ingredients

• 1 whole organic chicken ((2 ½ to 3 lbs/ 1 to 1 ½ kg, or some necks and backs))
• 4 quarts water
• 2 tsp Kosher salt ((or sea salt, to taste))
• ½ cup pastina ((such as acini de pepe, or orzo))

Instructions

1. Wash the chicken, remove and wash the giblets and neck, if included, and place everything in a large pot. Fill about ¾ full of water, add salt, place over medium high heat, and bring to a boil.
2. When scum starts to appear, remove it with a spoon, and discard. Lower the temperature, so that the soup is simmering gently.
3. Let the soup simmer for an hour to an hour and a half, then remove from heat.
4. Using a flat metal strainer, lift the chicken out of the pot and place on a plate. Remove the giblets and neck, if they are also in the soup.
5. Strain the broth into another pot, taste for salt, adding more to taste (I can guarantee that it will need more salt at this point) then place half of the broth into a container to freeze for another time. (Use the chicken to make chicken pot pie (recipe coming soon), chicken salad, or any way you like. You may also add some pieces of chicken to the soup.)
6. About 10 minutes before you want to serve the soup, cook the pastina in a separate pot until al dente (you can cook the pasta directly in the broth, but it will make the soup cloudy. If you don’t mind it not being clear, and you don’t want to wash another pot, just cook the pastina right in the broth.)
7. When the pastina is ready, drain the water and add it to the simmering broth. Add the stracciatella, if using. (Stracciatella recipe below.)
8. Taste for salt again, and add some black pepper if desired, and serve.

2. Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’]

Enjoy a cozy bowl of Lemon Chicken Orzo Soup on a cold winter day. It is bright, comforting and made with everyday ingredients.

Ingredients

• 1 large onion (finely chopped)
• 3 large garlic cloves (minced)
• 2 large carrots (finely chopped)
• 2 large celery (finely chopped)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1.5 pounds boneless skinless chicken breasts
• 10 cups chicken broth (low sodium)
• 1 cup orzo pasta (dry)
• 1/2 lemon (juice of)
• 3 tablespoons fresh parsley (finely chopped)
• 2 tablespoons heavy cream (optional)

Instructions

1. Preheat large pot on medium-high heat and add butter and olive oil. Add onion, garlic, carrots, celery and saute for 5 minutes, stirring occasionally. Add Italian seasoning, salt, pepper and saute for another 30 seconds, stirring few times.
2. Add chicken breasts and chicken broth, cover the pot and bring to a boil. Reduce heat to low and simmer for 15 minutes.
3. Add orzo pasta, stir and simmer for another 10 minutes, stirring a few times to prevent pasta from sticking.
4. After remove chicken breasts on a plate and shred with 2 forks. Return shredded chicken to the pot along with lemon juice, parsley and cream, if desired. Stir and adjust any seasonings to taste.
5. Serve soup hot with a slice of crusty bread.

3. Boiled Chicken Tenders

Boiled Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT12M · Total: PT14M · Yield: [‘4’]

Learn to boil either fresh or frozen chicken tenderloins to use in recipes that call for pre-cooked chicken like salads, pasta, or casserole. Great to keep on hand for weekly meal prep!

Ingredients

• 1 lb uncooked chicken tenders (boneless skinless)
• water or chicken broth

Instructions

1. Place 1 lb raw chicken tenders (tenderloins) in a pot. Cover with cold water until the water covers the chicken about 1/2-1″. Cover the pot with a lid.
2. Bring the water to a boil on high heat. As soon as the water starts to bubble, turn the stovetop temperature down to medium-low. With the lid on, continue to cook the chicken tenders for 2-3 more minutes until the chicken is through and the internal temperature is at least 160-162 F.
3. Use the chicken in recipes calling for pre-cooked chicken whether it’s shredded chicken or sliced chicken like salads, soups, or casseroles. Enjoy!

4. Paleo Chicken Salad

Paleo Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M

This Paleo Chicken salad combines shredded chicken breast with grapes, green apples, celery, onion, pecans and tarragon for a delicious meal.

Ingredients

• 1 – 1.5 lb boneless, skinless chicken breasts
• bay leaf, black peppercorns (optional)
• 1/2 cup chicken broth or poaching liquid
• 1.5 cups seedless red grapes, halved (or quartered if especially large)
• 1/2 cup white onion, finely diced
• 1/2 cup pecans
• 1/2 cup celery, diced
• 1 green apple, peeled and diced
• 2 tablespoon fresh tarragon, chopped
• 1/2 cup mayonnaise
• salt & pepper

Instructions

1. Add chicken breasts to a medium sized pot filled with water. Season the water with salt and, if desired, add 1 bay leaf and about a teaspoon of black peppercorns. Heat the pot over medium-high heat until the water begins to boil. Turn the heat down to medium and continue to boil the chicken for about 10-12 minutes or until it reaches an internal temperature of 165 degrees F.
2. Remove the chicken to the bowl of a stand mixer or a medium sized mixing bowl. Using the paddle attachment, turn to medium speed and beat until the chicken is finely shredded. You can use the same process with a hand mixer in a mixing bowl. Or you have shred the chicken by hand using 2 forks. Add in 1/2 cup of the poaching liquid or chicken broth and give another stir. Set aside and allow the chicken to cool completely before adding the mix-ins.
3. Preheat the oven to 350 degrees F. Place pecans on a small baking sheet and toast for 5-8 minutes until fragrant but not burned. Remove from the baking sheet onto a cutting board and roughly chop. Allow to cool before mixing into the chicken salad.
4. When the chicken is cooled, add in white onion, celery, grapes, green apple, tarragon and pecans plus 1/2 cup of mayonnaise. Stir until well combined and then add a pinch of salt & pepper to taste. If on Whole30/Paleo diet serve with cucumbers, celery, bell peppers or on a salad. It’s also wonderful in a croissant or on crackers. Enjoy!

5. Buffalo Chicken Dip

Buffalo Chicken Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’12’, ’12 servings’]

This Buffalo Chicken Dip is everyone’s favorite game day or party appetizer! Made with simple ingredients, make this awesome recipe for your next party or gathering.

Ingredients

• 3 large boneless skinless chicken breasts (boiled and shredded)
• 8 ounces cream cheese (cubed)
• 1 cup ranch dressing (homemade or store-bought)
• 1 cup hot sauce ((I used Frank’s RedHot), plus more as needed)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 cup green onion (chopped)
• 1.5 cups mozzarella cheese (shredded, divided)
• 1.5 cups cheddar cheese (shredded, divided)

Instructions

1. Cook the chicken. If your chicken is not yet cooked, bring a large pot of water to a boil over high heat. Add the chicken breasts to the pot and return to a boil. Remove from heat and cover with a tight-fitting lid. Allow your chicken to poach, covered, for approximately 25 minutes. When fully cooked, remove from the pot and allow to rest until cool enough to handle (note- the cooking time for the chicken is not included in the total cooking time for this dish).
2. Prep. Preheat your oven to 350 degrees F. and spray a 9×9-inch baking pan (or approximate size) with non-stick cooking spray.
3. Warm the sauce. To a medium saucepot over medium-low heat add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until the cream cheese has dissolved in the ranch and hot sauce. Remove from heat.
4. Combine. Add the cooked and shredded chicken, green onion, 1 cup of the shredded mozzarella cheese, and one cup of the shredded cheddar cheese to the sauce pot. Mix well to combine. Transfer to your prepared baking pan and top with remain mozzarella and cheddar cheese.
5. Bake. Bake for approximately 20-30 minutes, or until the cheese has melted and the sides are starting to bubble. Set oven to BROIL. Allow your buffalo chicken dip to cook for an additional 2-3 minutes, or until the top is golden brown. Remove it immediately.
6. Serve. Serve with tortilla chips, vegetable sticks, crackers, or enjoy leftovers wrapped in a tortilla with all your favorite greens. 

6. Scottish Chicken Leek and Rice Soup

Cock-a-Leekie Soup for Burns Night is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [‘8’]

A traditional Scottish chicken, leek and rice soup. Often served for Burns Night supper.

Ingredients

• 64 oz organic chicken with giblets ((weight is unimportant))
• 2 tsp sea salt ((or Kosher salt))
• 16 oz leeks ((organic, sliced into rounds and washed thoroughly))
• 3 Tbsp rice
• 1 tsp black pepper ((as needed))
• 1 cup prunes ((optional))
• 1 tsp bouillon ((optional chicken- low sodium, as needed Better than Bouillon is my choice))

Instructions

1. Boil the chicken and giblets in 8 cups (2 liters) of water or more, as needed, with the salt for about 1 ½ hours, skimming as needed.
2. Remove the chicken and strain the broth. (Add some shredded chicken into the soup, if desired, or use the chicken for another recipe.) Put the broth back into the pot, add the rice and simmer for about 15 minutes.
3. Add the leeks and simmer until the rice and leeks are ready. Check for seasoning and add salt, bouillon and pepper as needed.

7. White Chicken Chili

White Chicken Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [’12’, ’12 cups’]

This White Chicken Chili recipe is easy to make on the Stove Top or in the Crock Pot! The broth has the BEST creamy white broth with cream cheese, green chilies, corn, shredded chicken, and simple seasonings.

Ingredients

• 1 teaspoon chili powder
• ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
• 1/4 teaspoon each: black pepper, cayenne pepper
• 1 pinch red pepper flakes
• 3 tablespoons butter
• 1 yellow onion (diced)
• 1 large jalapeno pepper (seeded and diced)
• 4 cloves garlic (minced)
• 3 tablespoons flour
• 6 cups chicken broth
• 1/3 cup half and half ((half milk, half cream))
• 2 (15.5 oz.) cans cannellini beans (drained)
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 2 (4 oz.) cans mild green chilies (undrained)
• 1 ½ lbs. bone-in skinless chicken breast (see notes)
• Salt/Pepper
• 1 (15.25 oz.) can whole kernel sweet corn (drained. Can sub frozen corn.)
• 8 oz. cream cheese (softened)
• Lime wedges, Diced Avocado, Sour cream, Tortilla Strips, Fritos, Monterey or Pepper Jack cheese.

Instructions

1. Combine the seasonings and set aside.
2. Melt the butter in a 4 1/2-quart pot over medium heat. Add the diced onions and jalapeno pepper and cook for 5 minutes. Add the garlic and cook for 1 minute.
3. Add the flour and toss to coat. Cook for 2 minutes, until raw flour smell is gone.
4. Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
5. Optional: Reserve 1 heaping cup of drained beans and combine it with ½ cup broth. Blend in a food processor, blender, or immersion blender. Add it to the soup along with the remaining whole beans. (This helps to thicken the broth.) Otherwise, all beans can be added whole.
6. Add the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil. Let it boil gently for 15 minutes, uncovered, then reduce to a simmer.
7. Season each side of the chicken with salt/pepper. Add the chicken and the corn to the pot and let it simmer gently for 15-20 minutes, uncovered. (Cooking too rapidly will make the chicken tough.) Stir throughout cooking to lift any beans that may have settled to the bottom.
8. Remove the chicken and shred it once cooked through. Return it to the pot.
9. Reduce heat to low and stir in the softened cream cheese. Stir continuously until the cheese is fully melted into the chili.
10. Taste and adjust seasonings as needed. Serve with cornbread!

8. Boiled Chicken Thighs

How to Boil Chicken Thighs (Fresh or Frozen) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT30M · Yield: [‘6’]

If you’re looking for tender, juicy, easy-to-shred chicken thighs then you’ll want to follow my step-by-step instructions on how to boil chicken thighs. This mess-free, simple, and quick cooking method will quickly become one of your favorite ways to make bone-in chicken thighs!

Ingredients

• 6 bone-in chicken thighs (fresh, with skin)
• 2 tablespoons chicken bouillon (optional)

Instructions

1. Place your chicken thighs in the bottom of a large stockpot.  They can overlap and stack on top of each other.
2. Add cold water to your stockpot to fully submerge the chicken in the water.  I like to fill the pot to within a couple of inches from the top.
3. Bring the water to a boil over high heat.  Once boiling, reduce the heat to medium, add the chicken bouillon, and continue cooking the chicken thighs at a gentle boil for 20-30 minutes.  Check for doneness using a digital instant-read thermometer.
4. When fully cooked, use a slotted spoon or kitchen tongs to remove the thighs from the water.  I like to press the thighs against the side of the pot to squeeze as much water out of them as possible.  Place the chicken thighs on a rimmed baking sheet skin side up.
5. Broil the thighs in your oven on high until the skin is golden brown and crisp.  This usually takes about 5-8 minutes.
6. Remove the boiled chicken from the oven and serve immediately!

9. Chicken Noodle Soup

Homemade Chicken Noodle Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [’12’, ’12 Servings’]

This is the best homemade Chicken Noodle Soup Recipe ever! This easy chicken noodle soup is flavorful, hearty, healthy and it’s made in one pot in under an hour! Follow our step-by-step instructions & watch the video to learn how to make chicken noodle soup!

Ingredients

• 2 Tablespoons olive oil
• 1 cup onion ((diced))
• 1 cup carrots ((peeled & diced))
• 1 cup celery ((finely diced))
• 1 teaspoon minced garlic
• 2 quarts chicken broth ((8 cups))
• 1 Tablespoon chicken base ((better than bouillon recommended))
• 2 Pounds boneless skinless chicken breasts
• 2 sprigs fresh thyme
• 2 bay leaves
• ½ teaspoon fine sea salt ((or to taste))
• ¼ teaspoon black pepper
• 1 Tablespoon fresh parsley
• 4 cups egg noodles

Instructions

1. In a large stockpot, combine olive oil, onion, carrots, celery and garlic. Cook over medium-high heat until onions are translucent (about 5-7 minutes).
2. Add chicken broth and better than bouillon to the stockpot and whisk to combine.
3. Add chicken breasts, parsley, thyme sprigs, bay leaves salt, pepper and stir to combine.
4. Bring mixture to a boil.
5. After it reaches a boil reduce heat to simmer and simmer for 45 minutes, or until chicken is fork-tender.
6. Remove and discard bay leaves and thyme sprigs.
7. Remove chicken from pot and shred, return it back to the pot.
8. Bring mixture to a boil and add noodles.
9. Boil for 10 minutes or until noodles are cooked.
10. Serve warm.

10. Boiled Whole Chicken

How to Boil a Whole Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Yield: [‘6’, ‘6 servings’]

Learn how to boil a whole chicken, a skill that will make meal prep easy. You can use the shredded or sliced meat to make countless other dishes, from simple sandwiches to soups and salads.

Ingredients

• 1 whole chicken (medium 3-3 ½ lbs/1.3-1 ½ kg, Note 1)
• 2 celery sticks (or 1 piece of peeled celeriac)
• 2 carrots ( medium)
• 1 onion (unpeeled)
• 5 garlic cloves ( unpeeled)
• 2 teaspoons coarse sea salt (Note 2)
• 10 peppercorns (Note 3)
• 1 small bunch of parsley stalks (optional)

Instructions

1. Preparations: Remove the giblets from inside the chicken (Note 4). Place the bird in a large pot that has a lid.1 whole chicken
2. Prepare vegetables: Roughly chop the celery and the carrots and halve the unpeeled onion. Add them and the unpeeled garlic cloves to the pot.2 celery sticks + 2 carrots + 1 onion + 5 garlic cloves
3. Fill pot: Add salt, peppercorns, parsley stalks, and all the spices you want to use. Cover everything with cold water, about 1 inch/ 2.5 cm above the chicken, and place the lid on top.2 teaspoons coarse sea salt + 10 peppercorns + 1 small bunch of parsley stalks + water
4. Bring to a boil on medium-high heat but don’t let the water come to a rolling boil.
5. Skim the foam over the surface of the broth with a spoon or a skimmer.
6. Simmer: Once it starts to boil gently, turn down the heat, remove the lid, and simmer the chicken until cooked but not overcooked. The internal temperature should reach 165°F/74°C (Note 5 – Cooking times). Always check that the chicken is cooked through!
7. Remove the chicken from the pot using a slotted spoon and another large spoon or tongs.
8. Strain the broth and fill it into jars to use for other recipes.
9. Remove the skin and the bones of the bird. Shred or slice the meat and use it as needed.

11. Chicken Soup

Why Chicken Soup Avgolemono is good when you have a cold? is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT1H30M · Total: PT2H · Yield: 6

This recipe I made is not the classic Greek Chicken Soup Avgolemono as I have enriched it with more vitamins and nutrients by adding some carrots, celery, a potato and an onion.

Ingredients

• 2 eggs
• 1/3 cup lemon juice
• 1 cup broth from the soup
• 1/2 whole chicken*
• 2 carrots, finely chopped
• 1 cup celery stalks, finely chopped
• 1 large onion, finely chopped
• 1 potato, finely chopped
• 1 tablespoon salt
• Water to cover (about 1 ½ litres)
• 1/2 cup soup rice (carolina)
• Pepper (optional)

Instructions

1. Put the chicken in a large pot and fill with water to cover the chicken.
2. Bring to a boil and skim off the froth which will rise on top.
3. Add the vegetables and salt.
4. Cook for half an hour and remove the chicken.
5. Continue cooking the vegetables until they are almost soft.
6. When you can handle the chicken, remove skin and bones and cut into small pieces.
7. Add the rice and cook for twenty minutes. When cooked add the chicken.
8. Beat the eggs lightly and add the lemon juice (See Video). Pour some of the hot broth while beating the eggs. Empty it in the pot stirring continuously for a few seconds, so as not to cook the eggs.
9. Serve with black pepper on top.

12. Shredded Chicken Tacos

Shredded Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

These shredded chicken tacos are made with tender stovetop chicken, salsa, onion, garlic, and warm taco spices. The chicken is shredded while warm, then simmered in the salsa mixture so it stays juicy and flavorful. Ready in about 25 minutes, this is an easy chicken taco recipe for busy weeknights.

Ingredients

• 1½ pounds chicken breasts (skinless boneless)
• Water (as needed to cover the chicken)
• 2 teaspoons vegetable oil
• ½ medium yellow onion (finely diced)
• 2 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ cup salsa
• Warm tortillas or taco shells (for serving)
• Toppings of choice (for serving)

Instructions

1. Place the chicken breasts in a medium saucepan and cover with water.
2. Bring to a boil, then reduce the heat and simmer for 10 to 12 minutes, or until the chicken reaches 165°F (74°C) in the thickest part.
3. Transfer the chicken to a cutting board or bowl. Shred it while warm using two forks.
4. Heat the vegetable oil in a skillet over medium heat. Add the onion and cook for 3 minutes, or until soft and translucent.
5. Add the garlic and cook for 30 seconds.
6. Add the cumin, oregano, chili powder, and salt. Cook for 1 minute, stirring often.
7. Add the salsa and stir until warmed through. Add a splash of the chicken cooking liquid if the mixture looks too thick.
8. Add the shredded chicken and stir to coat it in the sauce.
9. Simmer for 2 to 3 minutes, or until the chicken is warm and juicy.
10. Serve in warm tortillas or taco shells with your favorite toppings.

13. Chicken Salad

Copycat Chicken Salad Chick Sassy Scotty is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

If you love the sassy scotty from Chicken Salad Chick then you have to try this copycat recipe. It goes great on toast, with crackers, or on a salad.

Ingredients

• 1 pound chicken tenderloins (this yields about 2 cups of shredded chicken if subbing rotisserie chicken)
• 1 large rib of celery (finely diced)
• 3/4 cup mayonnaise (I recommend Duke’s for the closest taste to the original )
• 3 tablespoons ranch (use your favorite bottled ranch)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8 teaspoon salt (or to taste)
• 1/8 teaspoon pepper (or to taste)
• 3 tablespoons sliced green onions
• 1/2 cup bacon bits
• 1/2 cup shredded cheddar (I recommend grating it yourself )

Instructions

1. Begin by adding water to a large pot. Add the chicken tenderloins into the water. Bring the water to a boil.
2. Once the water has come to boiling, reduce the heat to low and cover the pot. Cook for 8 to 10 minutes. Do not overcook or the chicken can become rubbery. The chicken should register at 165 degrees with a meat thermometer. You will also be able to tell it is done when you shred it.
3. Once the chicken is done, remove it from the water and let it cool. Use two forks or use a stand or hand mixer to shred the chicken in a large bowl. I find that using a mixer is best because it is quicker and it helps get the chicken very fine.
4. Next, use your food processor to dice your celery into fine pieces.
5. Add the mayonnaise, ranch, and seasonings to the shredded chicken. Stir well.
6. Stir in the celery, cheddar, bacon bits, and green onions.
7. Serve with bread, crackers, or on a salad.

14. Chicken Taco Soup

Chicken Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’]

This chicken taco soup recipe has a flavorful Rotel tomato cream cheese broth, black beans, corn, and plenty of tender chicken. It’s fast and easy to make in just 35 minutes!

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion (chopped)
• 3 cups chicken broth
• 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies (with juices)
• 1 (14 ounce) can black beans (drained & rinsed)
• 1 (12 ounce) can corn (drained)
• 1/2 red bell pepper (chopped)
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 8 ounces cream cheese (I used Philly) (softened, see note)
• 2 cups cooked/rotisserie chicken (shredded)
• Salt & pepper (to taste)
• Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Instructions

1. Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
2. Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
3. Increase the heat to high and bring the soup to a boil. Turn down the heat so it’s simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings.
4. Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it’s fully incorporated).
5. Stir in the chicken and cook for another 5-7 minutes or so until it’s warmed through.
6. Season the soup with salt & pepper and serve with toppings as desired.

15. Boiled Rice and Chicken

Boiled Rice and Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT80M · Yield: [‘6’]

Traditional boiled rice and chicken is one of the most comforting, reliable dinners you could make: just a few ingredients, yet so much flavor.

Ingredients

• 1 chicken (medium Note 1)
• 2 celery sticks
• 2 carrots
• 1 onion ( medium)
• 2 garlic cloves
• 3 bay leaves
• 1 tablespoon coarse sea salt (less if using fine salt)
• 10 black peppercorns
• 2 cups long-grain rice
• 5 cups chicken stock (more if required)
• 1 chicken stock cube (optional)
• ¼ – ½ teaspoon fine sea salt (or Kosher, Note 2)
• freshly ground black pepper (generously)
• 2 tablespoons butter (salted or unsalted)
• a squeeze of fresh lemon juice
• 2 tablespoons chopped parsley

Instructions Boil chicken:

1. Prepare: Place the chicken in a large pot. Add the roughly chopped celery sticks, carrots, and halved onion, the whole garlic cloves, bay leaves, salt, and peppercorns. Cover it with plenty of cold water, about 1 inch/ 2 ½ cm above the chicken, and place the lid on top
2. Boil: Bring to a gentle boil on medium-high heat but don’t let the water come to a rolling boil.
3. Remove the foam.
4. Simmer: Turn down the heat and remove the lid. Simmer on low heat until cooked through but not overcooked, it should take about 45 minutes, but make sure to check that the chicken is cooked through. Carefully remove the chicken from the broth.
5. Strain the poaching liquid and discard the solids.
6. Remove the skin and the bones of the bird once it’s cool enough to handle. Shred the meat.

Chicken and rice

1. Wash the rice and place it in a large saucepan.
2. Add the shredded meat, about 5 cups of the broth, the crumbled chicken stock cube, ¼ – ½ salt (Note 2), and black pepper.
3. Cook rice: Bring to a boil, turn the heat down and simmer for about 15 minutes until the rice is soft but not mushy (check the rice packet’s instructions regarding the cooking time as well).
4. Check the liquid stand from time to time and add a little more of the broth if the dish seems dry.
5. Once the rice is cooked, stir in the butter.
6. Rest for 10-15 minutes, covered.
7. Adjust the taste with salt, plenty of freshly ground black pepper, and a squeeze of lemon juice.
8. Sprinkle with parsley and serve.

16. Chicken Tortellini Soup

Chicken Tortellini Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT80M · Total: PT105M · Yield: [‘8’]

Chicken Tortellini Soup is so loaded with chicken, vegetables and tortellini that it is a meal in a bowl. Tortellini, pieces of tender chicken and a medley of diced vegetables create a soup that is so hearty and satisfying that it is sure to fill you up!

Ingredients

• 2 tbsp Olive Oil
• 2½ lbs Chicken Thighs (skinless, bone in, about 8 thighs)
• 1 tsp Kosher Salt
• ½ tsp Black Pepper (ground)
• 1½ cups Onion (diced)
• 1½ cups Celery (diced)
• 1½ cups Carrots (diced)
• 2 tsp Italian Seasoning
• 8 cups Chicken Stock (or broth)
• 1 tbsp Chicken bouillon (1 cube)
• 1½ cups Tomatoes (canned and crushed by hand with juice or puree)
• 1 tsp Salt
• ¼ tsp Black Pepper (ground)
• 1 lb Tortellini (frozen or fresh)

Instructions

1. Heat olive oil in a large sauce pan. Salt and pepper the chicken on both sides. Working in batches, brown the chicken on both sides. About 3 minutes per side. Transfer the chicken to a plate and repeat with the remaining chicken.
2. Reduce the heat to medium and add the onion, carrots and celery to the pan. Stir in the salt, pepper and Italian seasoning. Sauté the vegetables until the onion is tender, about 2-3 minutes. Stir often and scrape up any of the brown bits stuck to the bottom of the pan.
3. Stir in the chicken stock, tomatoes and bouillon to the pan. Return the chicken and any juices to the soup. Bring the soup to a boil then lower the heat to medium low and allow the soup to cook for 30 minutes.
4. Remove the chicken from the pan and allow to cool enough so that you can handle it with burning yourself. Then remove the meat from the bones and shred or cut it into bite size pieces. Then return the chicken to the pan.
5. Bring the soup to a boil once again, then stir in the tortellini and cook until they float up to the top of the soup. Follow the cooking instructions for the tortellini. This may take 3-5 minutes. Salt and pepper the soup to taste and serve.

17. Old Fashioned Chicken Soup

Old Fashioned Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup egg noodles (optional)

Instructions

1. 1. In a large pot, heat olive oil over medium heat and soften the onion, carrot, and celery.
2. 2. Add garlic and cook 1 minute more.
3. 3. Pour in chicken broth, add bay leaf and thyme; bring to a gentle simmer for 15–20 minutes.
4. 4. Add chicken and simmer until cooked through, about 8–10 minutes; add noodles if using and cook until tender.
5. 5. Season with salt and pepper; remove bay leaf and serve.

18. Turmeric Chicken Soup

Turmeric Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘2’, ‘2 servings’]

This turmeric chicken soup combines delicious spices, leafy greens and vegetables, and makes a lovely lunch or light dinner for the colder months. Serves 2 people, fairly generously.

Ingredients

• 1 tbsp olive oil
• 1/2 white onion (diced)
• 1 garlic clove (minced or diced)
• 1 chicken breast ((if larger cut into two strips))
• 1 celery stick (diced)
• 2 medium carrots (diced)
• 1/2 zucchini (diced)
• 2 cups kale (stems removed and diced)
• 4 cups chicken or vegetable broth
• 1 tsp turmeric
• 1/2 tsp sweet paprika
• 1 cm fresh ginger (grated)
• small handful parsley (for garnish)
• pinch salt
• pinch black pepper (optional)

Instructions

1. Fry the onion and garlic in olive oil and cook until softened, for 5-6 minutes. Add the grated ginger, turmeric and sweet paprika and fry for a further minute or so.
2. Add the celery, carrot and zucchini and cook for a further 2-3 minutes. Use tongs to add the chicken breast to the pot, as well as the chicken or vegetable broth. Bring to a boil and then reduce the heat to a light simmer. Cook for 30 minutes.
3. Take out the chicken breast and shred. Place back in the pot, along with the kale. Add salt and pepper (if using). Cook on a light simmer for a further 2-3 minutes.
4. Ladle into your bowls and enjoy!

19. Immune Boosting Chicken Soup

Immune Boosting Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘4’]

Comforting and nourishing! This Immune Boosting Chicken Soup is the ultimate meal for Fall and Winter. It is made with nutrient-dense vegetables and anti-inflammatory spices to get you through the cold and flu season.

Ingredients

• 2 chicken thighs
• 1 large leek (or 2 small ones)
• 4 garlic cloves
• 150 g celery root (1 cup chopped)
• 4 carrots
• 4 fresh parsley stalks
• 10 g fresh ginger (thumb-piece)
• 1 tsp ground turmeric
• 1 tsp dried lovage
• 2 dried bay leaves
• 1 tbsp vegetable oil
• 1 tsp salt

Instructions

1. Peel and roughly chop celery, carrots, leek, garlic, and ginger. Pluck the parsley leaves out of the stalks and set them aside.
2. Heat 1,5 l (1 1/3 cups) water in a water boiler or on the stove. It seems like a lot of water, but some of it will evaporate during the cooking process.
3. In a large pot, heat vegetable oil on medium to high heat. Put in chicken thighs, garlic, and ginger. Roast for about a minute, stirring occasionally.
4. Pour in hot water and bring to a boil. Add ginger, turmeric, bay leaves, parsley stalks, salt and pepper. Stir and cover with a lid. Cook on low to medium heat for about 30 minutes.
5. Add chopped carrot and celery and cook for another 30 minutes, until the vegetables are tender.
6. Remove chicken thighs, celery stacks, ginger, garlic and bay leaves from the soup. Separate the meat from the bone, roughly chop and put it back into the soup.
7. Serve with soup noodles, the low-carb alternative zoodles, barley, or rice for a complete lunch or dinner.
8. Store in the fridge for up to 3 days or freeze for up to 3 months.

20. Caldo de Pollo

Caldo de Pollo Recipe (Mexican Chicken Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT105M · Yield: [‘8’, ‘8 servings’]

Caldo de Pollo, or Mexican Chicken Soup, is a light and flavorful soup made with homemade chicken broth, juicy shredded chicken thighs, and fresh vegetables including cabbage, carrots, and zucchini. Gluten-free, dairy-free, and guaranteed to warm you from the inside out.

Ingredients

• 4-5 lbs chicken pieces (I added a mix of bone-in skinless and skin-on chicken)
• 6 cloves garlic (peeled and smashed)
• 2 bay leaves
• 1 tablespoon salt
• 10 cups water
• 1 tablespoon olive oil
• 1 large onion (diced)
• 3 ribs celery (chopped)
• 5 carrots (peeled and chopped into 1-inch pieces)
• 3-4 Yukon gold potatoes (chopped into equal-sized segments)
• 4 ears corn (cut into 2-3 inch pieces)
• 2 limes (juiced )
• 4 small zucchini (halved and chopped)
• 1 small green cabbage (cored and chopped)
• salt and pepper (to taste)
• ¼ cup fresh cilantro (chopped)
• Optional toppings/garnishes (avocado, Jalapeño or serrano peppers, chopped cilantro, fresh lime juice, shredded cheese)

Instructions For the Chicken and Broth

1. Transfer the chicken, garlic, bay leaves, salt, and water to a large heavy-bottomed stockpot or Dutch oven. Bring to a boil over high heat. Once boiling, cover and reduce heat to low. Simmer for at least 45-60 minutes, until the chicken is tender.
2. Skim off any foam that may have formed on the top of the broth and use kitchen tongs to carefully remove the chicken from the pot. Transfer to a clean bowl or plate and set aside until cool enough to handle.
3. Meanwhile, strain your homemade chicken broth through a fine-mesh strainer. Discard any solids or impurities left behind in the strainer and reserve the chicken broth for later.
4. When chicken is cool enough to handle, shred or chop into small pieces. Set aside.

For the Caldo de Pollo

1. Return your large, heavy-bottomed stockpot or Dutch oven to medium heat. Add the olive oil and diced onions. Cook, stirring frequently, for 3-4 minutes.
2. Add the celery, carrots, potatoes, corn, and lime juice. Add the homemade chicken broth to the pot and increase heat to high. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes, or until carrots are tender.
3. Add the chicken back to the pot and mix in the zucchini, cabbage, cilantro. Season with salt and pepper, to taste and simmer for 5-10 minutes, or until zucchini is tender.
4. Serve garnished with all your favorite toppings including avocado, sliced jalapeño or serrano peppers, cilantro, lime wedges, or shredded cheese.

21. Poached Chicken Breast

Poached Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts
• 4 cups water or low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 sprigs fresh dill or parsley
• 1 lemon slice (for aroma, optional)

Instructions

1. 1. In a wide skillet, bring water or broth to a gentle simmer and season with salt.
2. 2. Add chicken breasts, reducing heat to maintain a simmer; cook until the internal temperature reaches 165°F (about 10–15 minutes).
3. 3. Remove chicken; let rest 5 minutes, then slice or shred as desired.
4. 4. Optional: reduce the liquid slightly to create a light sauce and serve with the chicken.

22. Boiled Chicken Breasts

How To Boil Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT20M · Total: PT21M · Yield: [‘2’]

Learn how to boil chicken breasts the easy way. It is so easy to make and is excellent for meal prep. Weeknight dinners will be a breeze!

Ingredients

• 2 boneless chicken breasts
• 1 tsp bouillon powder
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt ( or to taste)

Instructions

1. Place the boneless chicken breasts in a large pot and pour enough chicken broth or water to cover the chicken completely.
2. Add the bouillon powder, garlic powder, black pepper, and salt.
3. Bring the liquid to a boil over high heat, then reduce to medium heat and simmer for about 15-20 minutes.
4. Insert a meat thermometer into the thickest part of the chicken breast. When it reads 165 degrees Fahrenheit, the chicken is done.
5. Let the chicken breasts rest for 5 minutes before serving.
6. For shredded chicken, place the boiled chicken on a cutting board and use two forks to shred it.

23. Boiled Chicken Drumsticks

Boiled Chicken Drumsticks Recipe (Chicken Legs) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘6’]

With this boiled chicken drumsticks recipe, you get tender, packed full of flavor, juicy chicken legs that can be served with side dishes, baked, grilled, or fried. This is an easy, quick recipe that is ready in under 30 minutes. Let me show you how to boil chicken drumsticks in easy, quick steps.

Ingredients

• 6 pieces Chicken drumsticks or leg quarters
• 1 medium Onion
• 1 tablespoon Dried thyme
• 1 teaspoon Pepper (black pepper or cayenne pepper)
• 1-2 Bay leaves
• 1 Bouillion (optional)
• Salt (to taste)
• 1 tablespoon curry powder (optional)

Instructions

1. Clean and pat the chicken dry then add them to a pot.Add in chopped onion, thyme, pepper, curry powder, bayleaf and salt.
2. Add water to cover the chicken. Let it be an inch above the chicken.Season the water with salt well so the chicken doesn’t taste bland. The water should taste salty.
3. Cover the pot, put on the stove, and boil drumsticks on medium heat for 20 minutes.
4. After this time, check if the chicken is cooked through.You can use an instant thermometer to check. The temperature should be at least over 165F/75C as that is when it is safe to eat.
5. If it is, remove the chicken legs from the broth.Serve or proceed to fry, grill, broil or bake in the oven.

How To Bake After Boiling

1. To bake after boiling, preheat the oven at a temperature of 220C.
2. Put the boiled chicken drumsticks on a baking paper-lined baking tray then put the baking tray in the oven and bake each side for 6 minutes making a total baking time of 12 minutes or till it’s golden and crispy. Serve and enjoy.

24. Boiled Chicken Legs

How to Boil Chicken Legs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

Follow this detailed guide on how to boil chicken legs for juicy and flavorful meat with only a few ingredients and minimal effort. Enjoy them as a main dish or repurpose the meat for other recipes.

Ingredients

• 6 ea (about 2 pounds) fresh chicken legs (*see notes below for frozen)
• 1 large carrot
• ½ yellow
• 1 teaspoon salt, adjust to taste
• 2-3 bay leaves

Instructions

1. In large pot add chicken legs, roughly chopped carrots and 1/2 of onion, bay leaves and salt.
2. Pour enough water to fully cover the chicken.
3. Place the pot on the stove over medium-high heat and bring it to a gentle boil.
4. Reduce the heat to low-medium and let the chicken boil covered for about 20-35 minutes. The meat is cooked when the juices run clear and the internal temperature reaches 165°F.
5. Turn off the heat and let the chicken legs sit in hot broth for about 10 minutes to absorb even more flavor. Using tongs, remove the legs from hot broth and serve as main dish or use for other recipes.
6. You can strain the broth and store it in the fridge for up to 3 days to make some soup.

25. Chicken Pot Pie

Chicken Pot Pie with Biscuits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

Chicken Pot Pie with Biscuits is an easy comfort food dinner recipe that your family will love! Make it with homemade or refrigerated biscuits!

Ingredients

• 2 small boneless skinless chicken breasts (see notes)
• Salt/pepper (to taste)
• 3 cups chicken broth
• 4 Tablespoons butter
• ½ cup onions (finely diced)
• ½ cup celery (finely diced)
• ½ cup carrots (finely diced)
• 2 cloves garlic (minced)
• ½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
• ¼ teaspoon ground sage
• 1/3 cup flour
• ½ cup half and half
• 1 chicken bouillon cube
• 1 teaspoon low sodium soy sauce (can sub Worcestershire sauce)
• 1 cup frozen peas

Instructions For the Biscuits

1. Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
2. You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!

For the Chicken Pot Pie

1. Season each side of the chicken with salt and pepper. Add it to a medium saucepan along with the chicken broth and bring it to a very gentle bubble with the lid cracked for 15 minutes, until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
2. Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute.
3. Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
4. Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner.
5. Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.
6. If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
7. Optional: Add any of the remaining 1/3 chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.
8. Add the frozen peas and stir to combine and heat through. Remove from heat.
9. Transfer filling to a lightly greased 8 x 8-inch baking dish if your skillet isn’t oven safe.
10. Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.
11. Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.

26. Chicken Potato Soup

Chicken Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’, ‘6 people’]

Poaching chicken in broth instead of water makes this creamy, chunky, vegetable loaded soup deeply savory.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 8 cups chicken broth (or chicken stock)
• 3 medium leeks (white and light green parts, halved and sliced into 1/8-inch thick half rounds)
• 3 carrots (sliced 1/8-inch thick)
• 3 ribs celery (sliced 1/8-inch thick)
• 1 1/2 pounds Yukon Gold potatoes (diced small, ~1/2-inch (no need to peel))
• 2 teaspoons dried thyme leaves
• 1/2 cup half and half
• kosher salt and freshly ground black pepper
• finely chopped fresh parsley (for garnish, optional)

Instructions

1. Poach the Chicken: Place the chicken breasts in a large soup pot or Dutch oven (5-1/2 to 7-quart). Add broth to cover chicken by 1-inch (add water if needed) and bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Transfer chicken to plate and let cool slightly. When cool enough to handle, shred into bite size pieces.
2. Simmer the Vegetables: Meanwhile, add leeks, carrots, celery, potato, and thyme to broth and bring to boil; reduce heat and simmer 10 minutes, or until vegetables are tender.
3. Finish the Soup: Add cooked chicken and half and half and season to taste with salt and freshly ground black pepper; cook and stir until heated through. Ladle into soup bowls and serve.

27. Slow Cooker Chinese White Cut Chicken

Slow Cooker Chinese White Cut Chicken “Bok Cheet Gai” is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Total: PT100M · Yield: [‘8’]

This is a modern adaptation of a traditional Chinese tender chicken gently boiled in a slow cooker instead of a stove top.

Ingredients

• 1 large whole chicken (approximately 5 pounds)
• 2 inch piece of ginger (peeled and sliced (for the slow cooker))
• 4 cloves of garlic (peeled)
• 2 teaspoons salt
• 1 inch piece of ginger (peeled, grated or smashed and finely minced (for the sauce))
• 4 stalks scallions (trimmed and chopped)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Additional fresh sliced scallion or cilantro for garnish. (optional)

Instructions

1. Fill slow cooker halfway with about 4 quarts of boiling hot water (do not use hot water from the tap, boil water in a pot, use an electric kettle, etc.) and turn the slow cooker on high for 20-30 minutes.
2. Note the weight of the chicken, clean and rinse it, pay attention to removing all the innards from the cavity, trim off any excess fat, and use kitchen tweezers to pluck off any bits of feather.
3. Drain the chicken in a colander in the sink while you wait for the water in the slow cooker to finish heating up and prepare the ginger and garlic.
4. When the water is ready, add the chicken breast side up, add the ginger, garlic, and salt.
5. The chicken should be mostly covered with water, add more boiling water as necessary.
6. Cover, cook on high, and set a timer for 90 minutes but add more time if your chicken 5.5 pounds or larger or came right out of the refrigerator, reduce the time if your chicken is closer to 4.5 pounds or less.
7. When the chicken is ready, take the chicken out with couple of large slotted spoons or strainers and let it rest in a large bowl.
8. If you want to serve the chicken right away, allow it to rest at room temperature for 30 minutes (or until safe enough to touch) and then cut into serving size pieces.
9. If you are making the chicken in advance, allow it to rest at room temperature for 30 minutes, then wrap and refrigerate for up to 1 day.
10. Save the juices that run out of the chicken that are in the bowl and the slow cooker for stock or other purposes.
11. To serve the chicken, you can either carve the chicken (especially a good idea when serving to young children or people at risk of choking on bone fragments) or use a cleaver to cut the chicken and serve with a traditional presentation.
12. Remove the wings, cut each wing into two pieces, place them at the sides of the platter.
13. Remove the drumsticks and thighs, you can serve them as whole pieces or cut each part into 2-3 pieces and arrange on the other end of the platter.
14. Cut the torso down the middle through the breastbone and the back.
15. Separate the breast from the back through the ribs and cut the back pieces into 3-4 pieces, lay them down the center of the plate in between the wings.
16. Cut the breasts into 1.5 inch sections and arrange them down the center of the plate on top of the back pieces. Garnish with scallions or cilantro (optional).
17. To make the sauce: heat up a small frying pan or sauce pan at medium high heat, add the minced ginger and saute until fragrant (30-60 seconds), add chopped scallions and saute until wilted, stir in 1/2 teaspoon salt and transfer to a small bowl.

28. Chicken Enchilada Soup

Chicken Enchilada Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’11’, ’11 cups’]

This EASY Chicken Enchilada Soup recipe can be made on the stove top or in the Crock Pot! Use chicken breast, chicken thighs, or leftover chicken along with simple pantry ingredients.

Ingredients

• ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
• ¼ teaspoon cumin
• 1 pinch EACH: cinnamon, cayenne pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion (diced)
• 1 jalapeno pepper (diced with seeds removed)
• 3 cloves garlic (minced)
• 10 oz. red enchilada sauce
• 10 oz. diced tomatoes with green chilies (undrained)
• 15 oz. black beans (drained and rinsed)
• 15 oz. canned whole kernel corn (drained)
• 1 teaspoon hot sauce (optional)
• 4 cups chicken broth
• 1 large boneless skinless chicken breast (or 2 small.) (see notes if using cooked chicken)
• 4 oz. cream cheese (cubed and softened)
• 1 cup cheddar cheese (shredded)
• ½ cup Monterey Jack cheese (shredded. (Can also use more cheddar.))

Instructions

1. Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) Shred cheddar and Monterey jack cheese from a block and set aside.
2. Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
3. Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese
4. Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
5. Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
6. Taste and add any additional seasonings as needed, then serve!

29. Chicken and Vegetable Soup

Chicken Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘6’]

This chicken vegetable soup is full of shredded chicken, vegetables and potatoes, all in a savory tomato broth. An easy and healthy dinner option that the whole family will love!

Ingredients

• 1 tablespoon butter
• 1/2 cup onion (finely diced)
• 2 carrots (peeled, halved lengthwise and sliced)
• 2 stalks celery (thinly sliced)
• 2 teaspoons minced garlic
• 3 cups cooked chicken (shredded or cubed)
• salt and pepper to taste
• 15 ounce can diced tomatoes (do not drain)
• 8 ounce can tomato sauce
• 1 teaspoon Italian seasoning
• 6 cups chicken broth
• 1 large Russet potato (peeled and cut into 1/2 inch cubes)
• 1/2 cup frozen corn
• 1/2 cup diced green beans (fresh or frozen)
• 2 tablespoons chopped fresh parsley

Instructions

1. Melt the butter in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
2. Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
3. Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot; bring to a simmer.
4. Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
5. Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.

30. Chicken and Sweetcorn Soup

Chinese Chicken And Sweetcorn Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 People’]

Here’s how to make Chinese takeaway chicken and sweetcorn soup. This recipe is easy, creamy and incredibly tasty.

Ingredients

• 900 ml Chicken Stock
• 150 g Chicken
• 150 g Sweetcorn
• 2 Garlic Cloves
• 2 Eggs
• 2 tbsp Cornflour (Mixed With 4 tbsp Water)
• 1 tsp Sesame Oil
• ¼ tsp Salt
• ½ tsp White Pepper
• 2 Spring Onions

Instructions

1. On a medium heat add a teaspoon of oil to a pot and fry the diced garlic for 30 seconds. Stir well to avoid burning the pieces of garlic.
2. Pour chicken stock into the pot, stir well, and leave to simmer for 2 minutes.
3. Add diced chicken to the pot. Leave the chicken to simmer for 2 minutes and stir occasionally.
4. After 2 minutes, add sweetcorn then leave to simmer for 5 minutes.
5. Mix water and cornflour together and add this mixture slowly to the stock. Stir constantly for a few minutes or until the sauce has thickened.
6. Pour the whisked egg slowly into the pot. Then, gently stir to create ribbons of egg.
7. Add salt, white pepper and sesame oil to the soup and mix until evenly distributed. Pour the soup into bowls and garnish with spring onions.

31. Boiled Chicken Wings

Boiled Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT15M · Yield: [‘4’, ‘4 servings’]

Learn how to boil chicken wings, it’s fast and easy, and you can use the wings in many ways. Tender, juicy wings ready to serve as they are or for grilling, baking, deep-frying.

Ingredients

• 8 whole chicken wings (or 16 split wings)
• 1 chicken stock cube (or 1 teaspoon stock powder or paste, Notes 1, 2)

Instructions

1. Bring a large pot of water to a boil. Dissolve the chicken stock cube in the boiling water.
2. Add the chicken wings carefully.
3. Boil for 10-15 minutes until cooked through. Remove with a slotted spoon.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.