A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.
Plenty of garlic, fresh parsley, oregano, and thyme flavor grilled chickens cooked with cans of beer.
This hearty soup won’t leave you hungry! Chicken broth hosts enchilada sauce, processed cheese, onion and garlic for this soup version of a Mexican inspired favorite. Garnish with shredded cheese and crumbled tortilla chips, if desired.
Chicken breast chunks, black beans, and great Northern beans mingle with green, red, and yellow bell pepper in this tomato-based chili recipe.
A dream for families, this creamy chicken dish is a great way to get the kids to eat their spinach.
A whole chicken is rubbed inside and out with herbs, then baked with a drizzle of lemon and olive oil for a light Italian dish.
A delicious twist on a Mexican favorite, Pablito’s Taqueria’s homemade tortillas with chicken and kale filling topped with sorrel sour cream are a delight to eat!
Rivals (a crumb-sized egg noodle) and hard boiled eggs complete this Pennsylvania Dutch recipe for chicken soup with celery and corn fresh off the cob.
This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.
The crunch of pine nuts and the tang of sun-dried tomatoes combine with chicken and pasta in a heavenly pesto cream sauce.