This velvety lemony soup with rice and hearty chunks ... you can use cooked leftovers or prepare your own chicken day of. Cook it delicately (poached or sous-vided) so the lemon flavor will ...

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

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

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.

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 ...

Like Salisbury steak and green-bean casserole, the regal midcentury favorite of tender poached ... remembers chicken à la king as diner food: white bread, cream of mushroom soup, maybe some ...

Poach the chicken by placing the chicken breasts side ... When ready to make the soup, cook the noodles as per packet instructions. Drain and divide between four deep soup bowls.