526 hand chicken recipes

Garden kale dinner with prosciutto, shallots, lemon zest, and chicken stock served over rice with grated Parmesan. A one-skillet weeknight meal that comes together in 35 minutes.

Spinach pasta soup with orzo, tomato paste, and chicken broth, ready in 30 minutes. A light, low-sodium soup loaded with fresh greens and tiny pasta in a savory tomato broth.

Spiced brown basmati rice pilaf cooked with whole cloves, a cinnamon stick, and chicken broth, finished with warm raisins and slivered almonds. A fragrant, diabetic-friendly side.

Salsa chowder cooks entirely in the microwave: chunky salsa, frozen corn, sweet red pepper, and chicken broth come together for a hot lunch in about 6 minutes.

Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.

Cajun-seasoned chicken breasts with a sweet-hot pepper jelly glaze made with vinegar, green onions, and chicken broth. One skillet, 25 minutes, and big bold Cajun flavor.

This sauce is a great sub for run-of-the-mill guacamole. Excellent served with most Mexican dishes, especially chicken chimichangas, and will compliment grilled seafood and chicken.

One-pot white beans and kale sauteed with garlic, red pepper flakes, and chicken stock. Twenty minutes from start to table. The weeknight side dish that does it all.

Slow-cooked beets pureed with fresh watermelon and chicken stock into a stunning chilled soup. Just six ingredients create a silky, naturally sweet cold soup with a vibrant magenta color.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

A vibrant chilled beet and cucumber soup pureed with fresh orange juice, zest, and chicken stock. Earthy, bright, and stunning in color. Garnished with sour cream for an elegant cold soup.

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

Homemade Purim ravioli with a tender spinach and chicken filling, sealed between paper-thin sheets of pasta and boiled, then served with marinara or meat sauce. An Italian-Jewish holiday labor of love.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.