Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer …

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil.

Add the chicken back to the soup along with the kale, sun-dried tomatoes and Parmesan. Cook the soup for another 10 to 15 minutes, stirring occasionally. Season to taste.

Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces liberally with salt and pepper. Place chicken skin side down in pot and brown, about 5 minutes.

Preheat the oven to 400 degrees F. To a sheet tray, add the broccoli, carrots and parsnips. Drizzle with 3 tablespoons oil and sprinkle with 2 teaspoons salt and 1 teaspoon black pepper.

Add the milk, half-and-half, chicken broth, ranch seasoning, broccoli, some salt and a generous amount of pepper. Stir to combine. Cover and reduce the heat to low, then simmer until the …

Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 ...

Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side.

Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 …

Use the meat from a roast chicken and 3 1/2 quarts stock; for the diced vegetables, heat 2 tablespoons olive oil in a pot and saute the vegetables with salt and pepper until softened …