The soup is an hearty, mouthwatering weeknight ... Or, follow this super easy method for poached chicken. It only takes a few ...

Don't let fake spring fool you — it's still soup season, and these Philly restaurants serve up decadent bowls for whatever mood you're in.

This will result in plain poached chicken that you can always enhance with condiments and sauces after cooking, or just keep ...

seasons them throughout and ensures the chicken soup broth remains beautifully clear ... The just-seasoned legs go in halfway through to poach until their meat is tender without becoming overcooked.

Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips.

Succulent, gently poached chicken, soothing soup, fragrant rice and a sparkly ginger-scallion sauce. What’s not to love? By Mia Leimkuhler Kevin Pang’s Hainan chicken rice.Credit...Christopher ...

Add the chicken strips to the soup and ladle into individual bowls. Add a reheated poached egg to each serving and sprinkle with a pinch of cayenne pepper.

But if you like, use the satay soup as my friend did - poach hotpot ingredients in it ... use vegetable stock instead of chicken stock, and substitute bean curd puffs (or pan-fried firm bean ...