612 chicken salt recipes

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

White chicken chili with great northern beans, green chiles, and cumin in a creamy Monterey Jack broth. The Tex-Mex alternative to red chili, slow-simmered to silky.

Cream of leek soup builds a butter-flour roux with chicken stock and half and half, then folds in tender steamed leeks. Optional ham and potato additions turn it into a hearty meal.

Curried peanut chicken simmered with onion, bell pepper, and tomato in a spiced peanut butter gravy. A one-pot West African-inspired dish served over rice with bold, savory flavor.

Tzimmes with beef brisket and carrots simmered in a brown sugar broth, thickened with an einbren of browned flour and schmaltz. A traditional Jewish holiday stew that's sweet and savory.

Authentic Pennsylvania Dutch chicken pot pie with homemade egg noodles, tender chicken, and hearty vegetables in rich broth. Lancaster County comfort food tradition.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.

A silky chilled soup with grated cucumber and celery stirred into a potato and white wine base enriched with heavy cream. Cool, elegant, and ideal for warm weather entertaining.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

Pureed sweet potato soup with nutmeg and white pepper, served with a dollop of cranberry sauce and sour cream in each bowl. A silky, elegant soup for fall and holiday tables.

Chicken piccata with mushrooms, lemon, and white wine sauce. Thin-pounded chicken breasts pan-fried golden then simmered in a bright, reduced pan sauce.

Curried chicken simmered with tomatoes, green peppers, and raisins in a savory broth. Served over rice, this weeknight curry comes together with pre-cooked chicken.

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A thick, creamy chowder loaded with chicken breast, rotini pasta, broccoli, carrots, and cauliflower in a milk-based broth topped with Parmesan. Hearty and lighter than it looks.

Chicken sinigang with bone-in pieces sauteed with garlic and tomatoes, then simmered in a tangy tamarind broth with radish and mustard greens. Filipino comfort food in one pot.