Place the whole chicken in a Dutch oven before covering it with stock and water, according to Lagasse's recipe. Then, add the six veggies and herbs he uses to make stock: onions, carrots, celery ...

Pat chicken dry with paper towels and season the side without the skin with the salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Add half of the chicken, skin side down, and ...

For this unique take on chicken noodle soup, you start by blasting chicken wings in a 500°F oven until browned, pour off and reserve the rendered fat, then simmer the wings (and their deglazed ...

This homemade creamy chicken noodle soup is a family favorite– it's rich, hearty, comforting, and satisfying. Made with tender rotisserie chicken, egg noodles, and a blend of flavorful spices. Comes ...

Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a saucepan. If necessary, add ...

1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 teaspoon Chinese five spice 1 tablespoon ground turmeric 2 3-ounce packages ramen noodles (spice packets discarded) 3 cups shredded cooked ...

4. Divide the noodles between large serving bowls. Sprinkle an even amount of scallions and cilantro over the noodles. Ladle the soup into the bowls. Serve with the garnishes.