In my recipe, I achieve the same deep flavor and golden broth in a fraction of the time by starting with skin-on, bone-in ...

Chicken soup ... you up on a cold night, it is like a best friend that is always there for you. And for a dish with that much ...

Buying bone-in chicken is ... connecting the two parts. You can break up the wing even more into the drum and the flat. Keep the wing tips to use in soups and stocks. Cut the dark meat.

Sick or not, you can whip up this quick chicken soup in about an hour, and it beats anything from a can or box. A couple of things about soup. Cut the vegetables and chicken into small pieces.

"[Sancocho is made with] young hens (gallina) cut up into parts ... of wood that adds a smoky flavour to the soup, and it's the fat of chicken skin that can make the stock thick and hearty.

Characterized by a generous dousing of fresh lemon, it’s born from a stock of thoughtfully sourced chicken parts that are gently ... Chef and owner Jeff Kohn grew up on his Austrian Jewish grandmother ...

Andy Baraghani’s chicken soup with red lentils and lemony yogurt ... given that egg prices are (still) up. There’s no perfect swap for them, she says, but there are ways to get pretty close ...