Place chicken, skin side down, in Dutch oven; cook, undisturbed, until skin is crispy and golden brown, about 7 minutes. Flip chicken, and cook until browned on other side, about 4 minutes.

This broccoli cheddar soup can be made up to 3 days in advance and reheated prior to serving. Make the soup as directed, cool to room temperature, then transfer it to an airtight container.

Add the noodles and cook until tender, about 3 to 4 minutes if using homemade noodles, about 7 to 8 if using dried noodles. Return meat to stockpot. Stir in parsley and lemon juice.

It helps the oozy eggs, soft Cotija and creamy avocado really sing. While Kay Chun’s creamy zucchini and bacon pasta isn’t exactly breakfast for dinner, we’d happily eat it any time of day.

Chicken soup is synonymous with comfort, nourishment, and warmth; serving a steaming bowl is a simple act of care, whether it's for yourself, your family, a friend, or a neighbor.

The dish is also visually stunning, with the white noodles, golden fried eel, yellow egg strips, and green herbs creating a vibrant and harmonious presentation. “Bun thang luon is a delicacy that ...