Or serve it with both for a true weeknight feast. Easiest Chicken Noodle Soup Tchicha (Barley and Tomato Soup) Kielbasa-Barley Soup Roasted Cauliflower and Garlic Soup Sopa de Fideo y Frijoles con Chorizo. You can pile it on rice or buttered noodles, or add something green and fresh, like a big, fluffy salad. It has the deep umami flavors of French onion soup, translated into a one-pan chicken dinner that’s zipped up with mustard, chile flakes and sherry vinegar. Remove from the stove and let cool to room temperature, if possible. Reduce to a brisk simmer and cook until carrots are completely tender, 10 to 15 minutes. Turn heat to high, add 6 cups broth and bring mixture to a boil.

It’s the speedier technique that anchors Yasmin Fahr’s excellent recipe for skillet chicken with mushrooms and caramelized onions. Add carrots, jalapeño and sliced ginger, and stir to coat. One of the most personal recipes in the book is a classic Jewish dish, matzo ball soup. The quicker onions aren’t as sweet as the long-simmered ones, but I like their savoriness and slightly charred, smoky taste, and it’s handy to have both methods up your sleeve. Then add oil and sauté until tender and golden. Years later, I learned a faster way: Lay the onions in a dry, wide skillet over medium-high heat and let them turn dark brown at the edges without adding any fat. He would put the onions in a Dutch oven with butter, a pinch of sugar and a branch of thyme, then let it bubble slowly for about an hour until the onions turned the color of butterscotch. Flip chicken and continue to cook until it is browned on. I learned how to caramelize onions from my father, who was patient and careful. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes.

Cooking nytimes chicken soup