Easy and Quick Recipes

Ingredients 1 whole chicken (3 to 4 pounds), giblets and liver discarded 1 pound carrots, sliced 1/2 inch thick 1 pound parsnips, sliced 1/2 inch thick 2 medium onions, cut into thin wedges 4 teaspoons coarse salt Cooked wide egg noodles, for serving Directions In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired. Note To store, pull meat from bones, keeping chicken breasts whole and tearing dark meat into bite-size pieces (discard skin and bones). Refrigerate in separate airtight containers for up to 2 days. Prep Time: 10 minutes Total Time: 55 minutes Serves: 8

Ingredients Coarse salt and ground pepper 8 ounces rice noodles 2 cans (14.5 ounces each) reduced-sodium chicken broth 1 piece fresh lemongrass (3 inches), smashed, or 3 sticks dried lemongrass 1 piece peeled fresh ginger (1 inch), cut into matchsticks 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise 8 ounces snow peas, trimmed and halved 2 tablespoons fresh lime juice, plus lime wedges for serving 1/4 cup fresh mint leaves Asian chile sauce (such as Sriracha), for serving (optional) Directions In a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles. In a saucepan, combine chicken broth, lemongrass, ginger, and 3 cups water. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes. Using a fine-mesh sieve, strain broth and return to saucepan. Add chicken and snow peas and simmer until chicken is cooked through and snow peas are crisp-tender, 2 t...