Let’s Eat This

The majority of shortcut chicken soup recipes use rotisserie chicken. It’s a convenient hack, but cooked chicken doesn’t absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they’ll each absorb a different amount of liquid.

• 5tablespoons extra-virgin olive oil • 1pound ground chicken • Salt and black pepper • 4garlic cloves, roughly chopped • 1½teaspoons ground coriander • ½teaspoon celery seeds (optional) • 2celery stalks, halved lengthwise, then sliced ½-inch thick • 1large carrot, peeled and cut into ½-inch cubes • 1large shallot, finely chopped • 1tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves) • 7 to 8cups chicken stock, plus more as needed • 8ounces dried egg noodles, cavatelli or other small shaped pasta • Crème fraîche, chopped fresh parsley and dill, and lemon zest, for garnish

PREPARATION • Step 1 In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside. • Step 2 Add the celery, carrot, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stewlike soup or up to 8 cups for a brothy soup) and bring to a boil over high. • Step 3 Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.

Boneless, skinless chicken breasts are a popular cut of meat for their versatility, and because they are so lean, knowing how to properly season and cook them is essential. When it comes to baking, a quick brine in a saltwater solution ensures the meat comes out tender, moist and well-seasoned. (Don’t leave the breasts in the brine for longer than 2 hours, or the salt could negatively affect the texture of the meat.) The chicken is delicious as-is, but it can also be diced or shredded and mixed into salads, soups or any recipe that calls for cooked poultry. Feel free to swap the dried herbs and spices here with your favorite seasoning blends — just stick to around 1½ teaspoons seasoning total for each breast and be mindful of the salt if it’s included in the blend.

• 4boneless skinless chicken breasts (10 to 12 ounces each) • 2tablespoons kosher salt (such as Diamond Crystal) • Extra-virgin olive oil, for drizzling • 4teaspoons dried oregano or Italian seasoning • 4teaspoons garlic powder • 4teaspoons sweet paprika (optional) • Black pepper, to taste

• Step 1 In a large bowl, combine 4 cups of room temperature water and the salt. Stir until the salt is dissolved. Add the chicken breasts, making sure they are fully submerged. Brine for at least 30 minutes and up to 2 hours. (Cover and refrigerate if brining for more than 30 minutes.) • Step 2 Heat the oven to 425 degrees and line a sheet pan or large baking dish with parchment paper. While the oven heats, remove the chicken breasts from the brine and pat them dry with paper towels, discarding the brine. Place the chicken breasts on the prepared pan. Drizzle generously with olive oil, flipping chicken so both sides are coated. Sprinkle with the dried oregano, garlic powder, paprika, if using, and some black pepper. • Step 3 Bake for 20 to 25 minutes, until an instant-read thermometer inserted into the thickest part of the breasts reaches 165 degrees. Rest for 10 minutes before slicing into the chicken and serving.

With the help of rotisserie or roast chicken and easy, premade (or canned) enchilada sauce, these American Southwest-inspired enchiladas are ready in about an hour. Make them vegetarian by substituting the chicken with roasted vegetables, such as summer or winter squash, eggplant or mushrooms. For extra flavor and texture, add some fresh cilantro, or chopped raw onion or jalapeño to the filling before you roll up the enchiladas. Pre-shredded cheese (preferably Cheddar or a Mexican blend) will help get this meal on the table even faster.

• ¼cup vegetable oil • 12(6-inch) corn tortillas • ½medium white onion, chopped • 1medium poblano or green bell pepper, stemmed, seeded and chopped • 3garlic cloves, finely chopped • 2large tomatoes, cored and finely chopped • Kosher salt (such as Diamond Crystal) • 2cups cooked shredded chicken (from a roast chicken or rotisserie chicken) • 2½cups enchilada sauce or from 2 (10-ounce) cans • 12ounces (3 cups) sharp Cheddar, shredded • Pico de gallo, for serving (optional)

• Step 1 Heat the oven to 400 degrees. Using 2 tablespoons of the oil, lightly brush both sides of each tortilla. Heat a large skillet or griddle over medium-high and, working in batches, cook tortillas until lightly browned and just starting to crisp but still pliable, 45 seconds to 1 minute per side. (This will prevent the tortillas from completely falling apart while cooking.) Set aside. • Step 2 Heat the remaining 2 tablespoons of oil in a large skillet over medium-high and cook onion, poblano, garlic, tomatoes and juices, and 1 teaspoon salt, stirring and scraping up any browned bits, until most of the liquid has evaporated and tomatoes begin to stick to the skillet, 9 to 11 minutes. Stir in chicken, ½ cup enchilada sauce and ½ teaspoon salt until combined and just warmed through; remove from heat. Taste and season with additional salt, if necessary. • Step 3 Pour ½ cup enchilada sauce into a 9-by-13-inch baking dish, spreading to cover the bottom. Working one at a time, arrange a scant ¼ cup of chicken down the center of the tortilla, roll to secure the filling and place seam side down in the baking dish. Repeat with remaining tortillas and chicken, making sure they’re nestled right up against each other. • Step 4 Pour the remaining enchilada sauce over the tortillas, then scatter cheese on top. Bake until the sauce is bubbling and the cheese is just beginning to brown, 15 to 20 minutes. Serve warm topped with pico de gallo, if desired. For leftovers, divide remaining enchiladas into portions of 2 or 3; wrap each portion tightly in plastic wrap or place in a freezer bag, squeeze out the air, seal and freeze for up to 3 months.

This cozy dish, which went viral on TikTok with claims that if you prepare it for someone, you will end up getting married, features boneless chicken breasts nestled in a creamy, tomato-y sauce. With wedding bells in mind or not, this dish comes together fairly quickly and is just as great for entertaining as it is for a family meal. In this version, the addition of tomato paste adds a bright acidity to the rich cream sauce and complements the sun-dried tomatoes. Serve with crusty bread to sop up all the juices as well as tangy green salad to balance out the sauce’s richness. Or, try it over pasta, rice or polenta.

• 3large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry • Kosher salt (such as Diamond Crystal) and black pepper • ¼cup all-purpose flour • 3tablespoons extra-virgin olive oil, plus more as needed • 3tablespoons unsalted butter • 3garlic cloves, chopped • 1tablespoon tomato paste • ½teaspoon dried oregano • Red-pepper flakes, to taste • 1cup low-sodium chicken stock • ½ to ¾cup heavy cream • ½cup (1½ ounces) grated Parmesan • ⅓cup (2.4 ounces/67 grams) sliced sun-dried tomatoes, packed in oil • Fresh basil, for serving

• Step 1 If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper. • Step 2 Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer. • Step 3 Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan. • Step 4 Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes. • Step 5 Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.

Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here — it's the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes. A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.

INGREDIENTS Yield:4 servings • 1tablespoon unsalted butter • 1head garlic, halved crosswise • 1cup whole milk • 1(15-ounce) can chickpeas, with their liquid • 1(15-ounce) can white beans, such as cannellini or Great Northern, drained and rinsed • 1thyme sprig, 2 sage leaves or 1 bay leaf • ⅛teaspoon ground nutmeg, allspice or garam masala • Kosher salt and black pepper • 4slices crusty bread or thick toast • Extra-virgin olive oil, for serving • Freshly grated Parmesan, for serving • Aleppo pepper or red-pepper flakes, for serving

PREPARATION • Step 1 In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes. • Step 2 Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don’t want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste. • Step 3 Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast. • Step 4 If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.

TIP • You can reheat leftovers the next day over low heat; the sauce will have thickened, but the beans will still be delicious.