203 chicken pot recipes

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

Twenty cloves of garlic and earthy mushrooms sautéed with toasted breadcrumbs and fresh parsley, simmered in chicken broth for bold, soul-warming soup.

Creamy sweet potato soup with hot pepper relish and chicken broth, pureed smooth and topped with sour cream. Just five ingredients for a warming, spiced bowl.

Classic buttermilk fried chicken with paprika and black pepper, fried in a cast-iron skillet until deep golden and crispy. A Southern-style recipe with an overnight buttermilk brine.

From-scratch enchilada sauce made with roasted dried chiles, pasilla peppers, and a flour-thickened chicken broth base seasoned with Mexican oregano and cumin.

Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.

Clear chicken broth infused with ginger and white wine, loaded with sauteed shiitake mushrooms, napa cabbage, and wilted spinach finished with sesame oil.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Smoky eggplant soup with fire-charred eggplant, tomatoes, onion, garlic, fresh basil and oregano, simmered with chicken stock and finished with grated Parmesan. Deep Mediterranean flavor, rustic elegance.

Cold buttermilk beet soup with julienned beets, celery, dill, and a splash of hot sauce simmered in chicken broth then chilled. A tangy, vibrant pink summer soup similar to cold borscht.

Chilled zucchini basil soup pureed smooth with lemon juice and a touch of hot sauce. A light, creamy cold soup for summer that uses up garden zucchini.

Classic leek and potato soup that pulls double duty: hot with croutons or chilled with milk, chives, and Tabasco for homemade vichyssoise. French bistro basics, two ways.

Southern black-eyed peas simmered low and slow with smoky ham, balsamic vinegar, garlic, and a bay leaf. A one-pot comfort dish with just the right kick of crushed red pepper.

Mexican red rice with roasted red bell pepper, jalapeno, and chicken broth. The roasted pepper puree gives it a smoky, vibrant red color and natural sweetness.

Vietnamese peanut sauce (nuoc leo) with chicken livers, crunchy peanut butter, tahini, and dark soy sauce. A rich, savory dipping sauce for spring rolls, grilled meats, and rice paper wraps.