Chicken Enchilada Soup

This super flavorful Chicken Enchilada Soup is made with tender chicken breast, lots of spices, and a simple homemade enchilada sauce.

The post Chicken Enchilada Soup appeared first on Budget Bytes.

We are still in the middle of soup season and if you’re looking for a new soup recipe to make this month, then friend you’re in luck! Today we’re making Chicken Enchilada Soup! It’s made with tender chicken breast and lots of bold flavors. Dare I say, it might just be your new favorite soup this year! And the secret ingredient…our homemade enchilada sauce. Keep on reading to find out just how easy it is to make this hearty and satisfying, chicken enchilada soup!

Overhead view of Chicken Enchilada Soup in a white bowl with a black spoon on the side.

What Is Chicken Enchilada Soup?

Chicken Enchilada Soup is everything you love about regular chicken enchiladas, but it’s conveniently made in one pot! It reminds me of chicken tortilla soup, with tender chicken meat and bold flavors, except it’s made with an easy homemade enchilada sauce. The enchilada sauce is cooked directly in the soup pot with the rest of the ingredients and gives this soup TONS of flavor!

Ingredients For Chicken Enchilada Soup

Here is everything you need to make this chicken enchilada soup recipe:

  • Chicken Breasts: Boneless, skinless chicken breasts are used for this recipe, but you could also substitute with boneless, skinless chicken thighs instead. The cook time may vary slightly when using chicken thighs.
  • Onion, Garlic, and Jalapeño: Sautéed onion, garlic, and jalapeño sets the base foundation and adds great flavor to the soup.
  • Enchilada Sauce: You can certainly use store-bought enchilada sauce, but we used a batch of our Easy Enchilada Sauce recipe for this soup. Instead of making the sauce separately in a different pot, it’s made directly in the same pot that the soup cooks in. The homemade enchilada sauce makes it easy to control the spices and the heat level of this soup and it tastes SO much better than store-bought sauce!
  • Beans & Corn: Beans and corn add more color, flavor, and texture to the soup!
  • Tomatoes: A combination of fire-roasted tomatoes, diced tomatoes with green chiles, and tomato paste adds even more flavor and texture to the soup. The tomato paste is used to make the enchilada sauce and it helps thicken the soup, so I wouldn’t skip it.
  • Chicken Broth: Using a good quality chicken broth will give the soup extra flavor. We use Better than Bouillon to make our broth.

How Spicy Is This SOup?

This chicken enchilada soup definitely has a kick to it. It has jalapeño, chili powder, and cayenne pepper added to it. The brand of chili powder we use is completely mild, but other brands can sometimes carry some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate. I would say the heat level of this soup is medium spicy, like a medium salsa.

What To Serve WIth Chicken Enchilada Soup

The same day we made this soup at the studio, Beth just happened to also be making some Homestyle Cornbread. So we drizzled a little bit of honey on top of the cornbread to eat with the soup, and OMG…a match made in heaven! The combination of the sweetness from the honey with the spicy and smoky flavors of the enchilada soup were perfect and absolutely delicious. In addition to cornbread, you can also pair this soup with Cilantro Lime Rice or even our Sweet Corn Salsa. And don’t forget the toppings! Some cheddar cheese, a little bit of cilantro, sliced avocado, a dollop of sour cream, or a few more sliced jalapeños (if you like the extra heat) would all be great!

Storing Leftovers

This soup stores very well in the fridge and the freezer. We always suggest dividing the soup into single portions just after cooking so it cools down more quickly in the refrigerator, which will give you more longevity with the leftovers. You can store any leftovers in an airtight container in the refrigerator for about 4-5 days, or you can freeze it for longer storage (about 3 months).

Overhead view of chicken enchilada soup in a dutch oven with a ladle scooping some soup out.
Overhead view of Chicken Enchilada Soup in a white bowl with a black spoon on the side.
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Chicken Enchilada Soup

This super flavorful Chicken Enchilada Soup is made with tender chicken breast, lots of spices, and a simple homemade enchilada sauce.
Course Dinner, Lunch
Cuisine American, Southwest
Total Cost $11.52 recipe / $1.92 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 (about 1.5 cups each)
Calories 181kcal

Equipment

Ingredients

  • 3 Tbsp cooking oil, divided $0.12
  • 1 yellow onion, diced $0.32
  • 1 jalapeno, seeded & diced $0.25
  • 2 cloves garlic, minced $0.16
  • 2 Tbsp all-purpose flour $0.04
  • 2 Tbsp chili powder $0.60
  • 1/2 tsp ground cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 3/4 tsp salt $0.05
  • 3 oz. tomato paste $0.50
  • 1 15oz. can black beans, drained $0.89
  • 1 15oz. can fire roasted diced tomatoes $1.33
  • 1 10oz. can diced tomatoes with green chiles $1.00
  • 1 cup frozen corn $0.47
  • 4 cups chicken broth $0.42
  • 2 boneless, skinless chicken breasts (about 1.5 lb. total) $5.25

Instructions

  • Add 1 Tbsp of cooking oil along with the diced onion, finely diced jalapeño and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
  • Next add the all-purpose flour, chili powder, ground cumin, garlic powder, cayenne pepper, salt, and the remaining 2 Tbsp of cooking oil to the pot. Stir well and cook the flour and spices with the vegetables for 2 minutes.
  • Add the tomato paste, drained black beans, fire roasted tomatoes, diced tomatoes with green chiles, frozen corn, and chicken broth to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the bottom of the pot.
  • Now add the chicken breasts directly inside the pot on top of the rest of the ingredients. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender chicken breast meat.
  • After the soup has simmered for 45 minutes, remove the chicken breasts and place them on a clean cutting board. Once cool enough to touch, shred the chicken breasts with a fork.
  • Add the shredded chicken meat back to the soup pot and stir until the chicken is evenly distributed throughout the soup.
  • Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, a dollop of sour cream, or even some more sliced jalapeño. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 16g | Protein: 12g | Fat: 9g | Sodium: 1075mg | Fiber: 3g
Side view of two bowls of chicken enchilada soup with a black spoon inside the soup.

How to Make Chicken Enchilada Soup – Step by Step Photos

Diced onion, jalapeno, and garlic in a dutch oven.

Add 1 Tbsp of cooking oil, one diced onion, one finely diced jalapeño and two minced garlic cloves to a dutch oven or large pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.

Spices added to sautéed vegetables in a dutch oven.

Next add 2 Tbsp all-purpose flour, 2 Tbsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 3/4 tsp salt, and the remaining 2 Tbsp of cooking oil to the pot.

Spices mixed and sautéed in dutch oven.

Stir well and cook the flour and spices with the vegetables for 2 minutes.

Tomatoes, black beans, corn, tomato paste, and chicken broth added to the dutch oven.

Add 3oz. of tomato paste, one 15oz. can of black beans (drained), one 15oz. can of fire roasted tomatoes (with juices), one 10oz. can of diced tomatoes with green chiles (with juices), one cup of frozen corn, and 4 cups of chicken broth to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the bottom of the pot.

Two chicken breasts being placed in the dutch oven on top of the soup ingredients.

Now add two chicken breasts directly inside the pot on top of the rest of the ingredients. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender chicken breast meat.

Cooked chicken breasts being shredded on a clean cutting board.

After the soup has simmered for 45 minutes, remove the chicken breasts and place them on a clean cutting board. Once cool enough to touch, shred the chicken breasts with a fork.

Overhead view of finished Chicken Enchilada Soup with a large silicone spoon inside the soup pot.

Add the shredded chicken meat back to the soup pot and stir until the chicken is evenly distributed throughout the soup.

Overhead view of chicken enchilada soup in a dutch oven with a ladle scooping some soup out.

Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, sour cream, or even some more sliced jalapeño and enjoy!

Overhead view of two bowls of chicken enchilada soup with jalapeno and shredded cheese on top.

The post Chicken Enchilada Soup appeared first on Budget Bytes.

Cilantro Lime Rice

This Cilantro Lime Rice recipe is bright, flavorful, easy to make with just a few ingredients, and will make any meal more delicious!

The post Cilantro Lime Rice appeared first on Budget Bytes.

If you’ve ever been to Chipotle, you know how good cilantro lime rice is and just how much flavor it can add to a meal. Luckily, it’s super easy and budget-friendly to make at home, too, so you take any meal to the next level just by switching out your plain white rice for this Cilantro Lime Rice recipe. It’s bright, flavorful, savory, and absolutely delicious. This Cilantro Lime Rice recipe is so good, in fact, that sometimes I make it a meal simply by adding some black beans and cheese. Done and done!

Overhead view of cilantro lime rice in a bowl garnished with lime wedges.

What Is Cilantro Lime Rice?

Cilantro lime rice is simply white rice flavored with lime and cilantro, but we throw in a couple more tricks to make it even more delicious and crave-worthy. It’s often served as a side dish with Latin or Tex-Mex meals, adding tons of flavor and color to the plate. But, since cilantro IS the main flavor in this rice, you definitely need to be a cilantro lover to like this recipe. If cilantro isn’t your thing, try our tomato rice instead!

Ingredients for Cilantro Lime Rice

The best part about cilantro lime rice is that you only need a few ingredients and it doesn’t take much longer than cooking plain rice, making it a total win. Here’s what you’ll need to make cilantro lime rice:

  • Long Grain White Rice: You can use any long grain white rice for this recipe, conventional, jasmine, or basmati. Conventional is the most budget-friendly, but you’ll get even more flavor with jasmine or basmati. Avoid medium and short grain rices as they tend to be sticky instead of fluffy.
  • Chicken Broth: Cooking the rice in chicken broth instead of plain water adds a LOT of flavor to the rice, including a deliciously savory base. If you want to make this vegetarian, look for a vegetarian version of chicken broth rather than a regular vegetable broth, which will turn the rice a brownish color, obscuring the cilantro’s pretty green color.
  • Cilantro: This recipe is all about the cilantro! Cilantro gives the rice a really bright and fresh flavor and a beautifully vibrant green color. Fresh cilantro is a must for this recipe, not dried.
  • Lime: Fresh lime also adds a bright flavor, and the tanginess of the juice is a nice contrast to the savory chicken broth. We use both the juice and the zest for maximum lime flavor.
  • Olive Oil: A little olive oil helps coat the cooked rice to give it richness and prevent it from getting to gummy as you fold in the fresh ingredients.

How to Serve Cilantro Lime Rice

Cilantro lime rice is a great side dish to go with any Latin or Tex-Mex meal, but it’s also great as a base to bowl meals, as a flavorful filling in burritos, or you could even use it as a base for a casserole. Try serving cilantro lime rice with shrimp tacos, cheese enchiladas, burrito bowls, chicken fajitas, or some saucy black beans.

Tip: Don’t Waste the Stems!

When using fresh cilantro, don’t toss the stems! Cilantro stems are very tender and have just as much flavor as the leaves, so as long as they’re thoroughly washed and finely chopped, they can be used right alongside the leaves in recipes like this. So you don’t have to spend time meticulously pulling the leaves from the stems and you’ll have less waste, too!

Cilantro lime rice in the pot with lime wedges.
Cilantro lime rice in the pot with lime wedges.
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Cilantro Lime Rice

This Cilantro Lime Rice recipe is bright, flavorful, easy to make with just a few ingredients, and will make any meal more delicious!
Course Dinner, Side Dish
Cuisine Southwest
Total Cost $2.50 recipe / $0.42 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (about 1 cup each)
Calories 275kcal

Ingredients

  • 2 cups long grain white rice (uncooked) $0.52
  • 3 cups chicken broth $0.32
  • 1/2 bunch fresh cilantro $0.75
  • 1 lime $0.59
  • 2 Tbsp olive oil $0.32

Instructions

  • Rinse the rice in cool water then let it drain well. Add the rice and chicken broth to a sauce pot, place a lid on top, and bring it to a full boil over high heat without removing the lid or stirring.
  • Once it reaches a full boil, turn the heat down to low, or just above low, and let the rice simmer for 15 minutes (no stirring or removing the lid). After 15 minutes, turn off the heat and let the pot rest for an additional five minutes.
  • While the rice is cooking, zest and juice the lime, and finely chop the cilantro. Add 3 tablespoons of the lime juice, ½ teaspoon of the lime zest, and 1 cup of finely chopped cilantro to a bowl with the olive oil and stir to combine.
  • Once the rice has rested off of the heat for five minutes, remove the lid and fluff with a fork. Drizzle the cilantro lime mixture over the rice, then gently fold to combine. Make sure not to stir the rice vigorously, or that can cause it to become mushy and sticky.
  • Taste the rice and adjust the lime or salt to your liking, then serve with your favorite meal.

See how we calculate recipe costs here.

Nutrition

Serving: 1Cup | Calories: 275kcal | Carbohydrates: 50g | Protein: 5g | Fat: 5g | Sodium: 440mg | Fiber: 1g

How to Make Cilantro Lime Rice – Step By Step Photos

Chicken broth being added to a pot with rinsed rice.

Start by rinsing 2 cups of uncooked long grain white rice. Let it drain well, then add it to a medium pot with 3 cups of chicken broth. Place a lid on the pot and bring the broth to a full boil over high heat. Once it reaches a full boil, immediately turn the heat down to low, or just slightly above low, to keep the broth at a gentle simmer.

Cooked and fluffed rice in the pot.

Let the rice simmer for 15 minutes without stirring or removing the lid, then turn the heat off and allow the pot to rest, without removing the lid, for an additional five minutes. Finally, remove the lid and fluff the rice with a fork.

Chopped cilantro and zested and juiced lime on a cutting board.

While the rice is cooking, zest and juice one lime. Rinse and finely chop about ½ bunch of fresh cilantro, or about one cup once chopped. Add the chopped cilantro, 3 tablespoons of the juice, and ½ teaspoon of zest to a bowl with 2 tablespoons of olive oil and stir to combine.

Cilantro lime mixture being poured into the rice.

Pour the cilantro lime mixture over the cooked rice, then gently fold it to combine. Be careful not to stir vigorously or fold too much as the more the rice is stirred the more it will become sticky. Just fold the ingredients together in a gentle motion.

Finished cilantro lime rice in a pot.

Serve the cilantro lime rice with your favorite meal and enjoy!

Close up overhead view of cilantro lime rice in the pot with lime garnishes.

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Black-Eyed Peas

Black Eyed Peas are a flavorful, budget-friendly, and nutrient packed meal for New Year’s Day or any day of the year!

The post Black-Eyed Peas appeared first on Budget Bytes.

It may be tradition to eat black-eyed peas on New Year’s Day, but I’m here to say that you need to be making these delicious and budget-friendly beans year-round! This big ol’ pot of peas is hearty, delicious, freezer-friendly, and about as budget-friendly as it gets. So try them out this New Year’s Day and then add them to your regular rotation for the coming year. Your wallet and taste buds will thank you. ;)

Overhead view of a pot of black-eyed peas being stirred with a wooden spoon.

What Are Black-Eyed Peas?

Black-eyed peas are a small white legume with a black dot, or “eye”, in the center. They’re traditionally served on New Year’s Day in the United States alongside collard greens (or mustard or turnip greens) to bring wealth in the new year. The black-eyed peas represent coins, while the greens signify paper dollars. Some even believe you must consume 365 black-eyed peas to bring the wealth, so make sure to dish yourself up an extra large bowl!

Ingredients for Black-Eyed Peas

Here’s what you’ll need to make this incredibly delicious pot of black-eyed peas:

  • Black-Eyed Peas: You’ll need one pound of dry black-eyed peas. You can find these near the other dry beans in the grocery store, or on a special display if you’re buying near the New Year!
  • Bacon: Bacon gives the black-eyed peas a deliciously smoky flavor and the fat gives the peas body and a wonderful mouthfeel. You can substitute by adding a ham hock or smoked turkey wing to the peas before simmering and using a bit of oil to sauté the vegetables in the beginning.
  • Vegetables: The black-eyed peas are flavored with a medley of vegetables like onion, garlic, bell pepper, and celery. The vegetables add flavor, color, and texture to the dish.
  • Spices: The pot of peas is seasoned with a savory mix of smoked paprika, oregano, thyme, cayenne pepper, and black pepper.
  • Chicken Broth: The black-eyed peas cook in chicken broth for maximum flavor. Make sure to use a good broth to ensure the peas are very flavorful. We like to use Better Than Bouillon because it’s cost-effective and has great flavor
  • Salt: As with any bean, it’s very important to add salt to taste at the end of cooking. Salt doesn’t just make food “salty” but it amplifies all of the flavors so you can taste each and every ingredient.

Recipe Variations

Vegetarian or Vegan: To make these black-eyed peas vegetarian, simply skip the bacon and use a few tablespoons of coconut oil to sauté the vegetables. The coconut oil has a similar mouthfeel to pork fat, making the peas extra hearty. You’ll also want to increase the smoked paprika slightly to make up for the smokiness of the bacon and swap vegetable broth for chicken broth.

Slow Cooker: To make black-eyed peas in the slow cooker, simply add all of the ingredients (including the pre-soaked peas) to a slow cooker and cook on high for about four hours, or until the peas are tender.

Canned Black-Eyed Peas: If you’re in a rush or forgot to soak your peas, canned black-eyed peas are a great shortcut. Simply follow our recipe for Quickie Black-Eyed Peas with Greens.

The Quick Soak Method

If you don’t have time to soak your beans overnight (or you just forgot), you can use the quick soak method to get the beans ready for cooking in about an hour. Here’s how to quick soak beans:

  1. Rinse the beans with cold water, then add them to a large pot. Add enough fresh water to cover the beans by 2-3 inches.
  2. Place a lid on the pot, turn the heat on to high, and bring the beans up to a boil. Allow the beans to boil for two minutes.
  3. Remove the beans from the heat and let them sit in the hot water, with the lid in place, for one hour.
  4. Rinse the soaked beans and continue to use them in place of the beans soaked overnight.

How to Store Leftover Black-Eyed Peas

This recipe is great for meal prep because the leftovers are amazing. Store the cooked black-eyed peas in the refrigerator for up to five days, or, once they’re chilled, transfer single portions to the freezer for longer storage. They can be kept in the freezer for about three months and easily reheated in the microwave or on the stovetop over medium-low heat, stirring often.

Overhead view of a bowl of black-eyed peas with a piece of cornbread on the side.
Overhead view of a pot of black-eyed peas with a wooden spoon.
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Black-Eyed Peas

Black Eyed Peas are a flavorful, budget-friendly, and nutrient packed meal for New Year's Day or any day of the year!
Course Dinner, Main Course
Cuisine American
Total Cost $6.36 recipe / $1.06 serving
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Soak Time 8 hours
Total Time 9 hours 30 minutes
Servings 6 (1.3 cups each)
Calories 362kcal

Equipment

Ingredients

  • 1 lb. dry black-eyed peas $1.99
  • 4 oz. bacon $1.33
  • 1 yellow onion $0.32
  • 4 cloves garlic $0.32
  • 1 bell pepper $0.99
  • 2 stalks celery $0.45
  • 1 tsp smoked paprika $0.10
  • 1 tsp dried oregano $0.10
  • 1 tsp dried thyme $0.10
  • 1/4 tsp cayenne pepper $0.02
  • 1/4 tsp black pepper $0.02
  • 1 bay leaf $0.15
  • 4 cups chicken broth $0.42
  • 1 tsp salt (or to taste) $0.05

Instructions

  • The day before, rinse the peas with cool water then place them in a large bowl and cover with 2-3 inches of cold water. Soak the peas in the refrigerator for eight hours or overnight.
  • When you're ready to cook the peas, add the bacon to a large pot and cook over medium heat until the bacon is brown and crispy. Remove the bacon, saving it for later, and leave all of the bacon grease in the pot.
  • Dice the onion, bell pepper, and celery, and mince the garlic. Add the onion to the pot with the bacon grease and cook over medium until the onion is tender.
  • Add the bell pepper, celery, and garlic to the pot and continue to cook for about five minutes more.
  • Drain the peas and give them a brief rinse. Add the peas to the pot along with the smoked paprika, oregano, thyme, cayenne pepper, black pepper, bay leaf, and chicken broth. Stir everything to combine, then place a lid on the pot.
  • Turn the heat up to medium-high and allow the pot to come to a boil. Once it reaches a full boil, turn the heat down to medium-low and let the peas simmer for one hour, stirring occasionally, or until the peas are tender.
  • Once the peas have softened, crumble the bacon and stir it back into the pot. Season the peas with salt to taste, starting with ½ tsp and adding more until the flavors of the pot pop.
  • Remove the bay leaf from the pot and serve the peas with a side of collard greens and cornbread, or over a bowl of rice.

See how we calculate recipe costs here.

Nutrition

Serving: 1.3cups | Calories: 362kcal | Carbohydrates: 51g | Protein: 22g | Fat: 9g | Sodium: 1119mg | Fiber: 9g
Close up overhead view of a pot of black eyed peas with a bay leaf.

How to Make Black-Eyed Peas – Step By Step Photos

Soaked black-eyed peas in a bowl.

The night before, begin soaking the black-eyed peas. Rinse the peas well with cool water, then place them in a large bowl and cover with at least three inches of water. Soak the peas for at least eight hours in the refrigerator.

Browned bacon in a Dutch oven.

When you’re ready to cook the peas, add 4oz. bacon to a large pot and cook over medium heat until the bacon is brown and crispy. Remove the bacon and set it aside for later, leaving all of the bacon grease in the pot.

Diced bell pepper and celery added to the pot with sautéed onion and garlic.

Dice one yellow onion, one green bell pepper, and two stalks of celery. Mince four cloves of garlic. Add the diced onion to the pot with the bacon grease and sauté over medium heat until the onions are soft, then add the bell pepper, celery, and garlic. Continue to sauté for about five minutes more.

Beans, spices, and chicken broth added to the pot.

Add the drained black-eyed peas to the pot along with 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ¼ teaspoon cayenne pepper, ¼ tsp black pepper, one bay leaf, and four cups of chicken broth.

Ingredients being stirred in the pot before cooking.

Stir all of the ingredients together, place a lid on the pot, and turn the heat up to medium-high. Allow the pot to come to a boil. Once it reaches a full boil, turn the heat down to medium-low and let the peas simmer, stirring occasionally, for one hour or until the peas are tender.

Salt being added to the pot of beans.

Once the peas are soft, crumble the bacon and stir it into the pot. Season the pot of peas with salt, starting with ½ teaspoon, and then add more to taste. The total amount needed will vary depending on how much salt is in the chicken broth used, but we used one teaspoon total.

Overhead view of a pot of black-eyed peas with a wooden spoon.

Remove the bay leaf then serve with a side of collard greens and cornbread, or over a bed of rice. Enjoy!

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Italian Wedding Soup

This cozy Italian Wedding Soup recipe features tender and flavorful meatballs, vegetables, and pasta in a delicious chicken broth.

The post Italian Wedding Soup appeared first on Budget Bytes.

Chicken noodle soup is great and all, but have you tried Italian Wedding Soup?? This classic soup shares a lot of the same cozy ingredients as chicken noodle soup, but with one huge advantage: tender and flavorful homemade meatballs! The meatballs are packed with herbs and spices that flavor the soup and make this Italian Wedding Soup recipe extra special. So if you want to change up your winter soup game, give this Italian Wedding Soup a try! I think you’re really going to like it.

Overhead view of a bowl full of Italian Wedding Soup with bread on the side.

What Is Italian Wedding Soup?

This hearty soup is a combination of vegetables, greens, meatballs, and pasta all simmered in chicken broth to make an incredibly flavorful and filling soup. And, contrary to how it may sound, Italian Wedding Soup is not named so because it’s typically served at weddings. The name is actually a mistranslation of its Italian name, minestra maritata, which translates directly to “marriage soup,” referring to the marriage of ingredients in the soup.

There’s also some disagreement over whether this dish originated in Italy or Spain, as it is popular in both regions of the world. As with most dishes that have been around for generations, there are many different variations, and today we’re making my interpretation based on what I have available, but if you’d like to make an authentic Italian Wedding Soup, check out this version from The Kitchen Whisperer.

Ingredients for Italian Wedding Soup

Here’s what you’ll need to make a big cozy pot of Italian Wedding Soup:

  • Vegetables: This soup starts with a classic mix of soup vegetables like onion, garlic, carrots, and celery. Later I add in some fresh spinach, although traditional Italian wedding soup usually uses escarole as the green element.
  • Chicken Broth: Chicken broth makes up the bulk of this soup, so make sure you’re using a good quality broth or stock that has a lot of flavor. We like to use Better Than Bouillon to make broth because it’s inexpensive and has tons of flavor.
  • Pasta: You can use any small-shaped pasta here. We had some leftover pearl couscous in the studio that I wanted to use up, so I used that, but you could also use acini de pepe (very similar to large pearl couscous), orzo, ditalini, pastina, or any other tiny-shaped pasta.
  • Italian Sausage: I use Italian sausage as the base for my meatballs because it’s already pre-seasoned and makes every meatball super flavorful.
  • Breadcrumbs: Breadcrumbs help bind the meatballs and keep them moist and tender.
  • Egg: Egg combines with the breadcrumbs to act as a binder for the meatballs.
  • Parmesan: Parmesan gives extra umami and flavor to the meatballs.
  • Seasoning: To keep things simple, we season both the meatballs and soup with a pre-made Italian seasoning blend, plus a little extra salt and pepper as needed!

What Else Can I Add?

If you want to “soup up” your Italian Wedding Soup and take it to the next level, try adding a few Parmesan rinds to the soup as it simmers for extra umami in the broth, or top each bowl with a heaping dose of freshly grated Parmesan. Use homemade chicken stock for the broth to make this soup extra special, or you can also experiment with thickening the broth with a whisked egg. One final twist that I love doing with a lot of soups is adding a squeeze of fresh lemon at the end to brighten it all up!

How to Cook the Meatballs

You have a few options when it comes to cooking the meatballs for this soup. The easiest method, and the method that I think creates the juiciest meatballs, is to simply add the raw meatballs to the simmering soup and allow them to simmer in the liquid until cooked through (about 10-15 min.).

The only drawback to boiling the meatballs in the soup is that this method does not create any pretty browned color on the surface of the meatballs. If the appearance of the meatballs is important to you, you can sauté the meatballs in a hot skillet with some butter until browned on the outside, then add them to the soup and simmer until cooked through.

Overhead view of a pot of Italian Wedding Soup being stirred.
Overhead view of a bowl full of Italian Wedding Soup.
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Italian Wedding Soup

This cozy Italian Wedding Soup recipe features tender and flavorful meatballs, vegetables, and pasta in a delicious chicken broth. 
Course Dinner, Lunch
Cuisine Italian
Total Cost $8.89 Recipe / $1.48 serving
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 (1.5 cups each)
Calories 448kcal

Equipment

Ingredients

Meatballs

  • 1/4 cup plain breadcrumbs $0.30
  • 1/4 cup grated Parmesan $0.44
  • 1/2 tsp Italian seasoning $0.05
  • 1/8 tsp salt $0.01
  • 1/8 tsp black pepper $0.01
  • 1 lb. ground Italian sausage (hot, mild, or sweet) $3.99
  • 1 large egg $0.11

Soup

  • 1 yellow onion $0.32
  • 2 cloves garlic $0.16
  • 3 carrots $0.47
  • 3 stalks celery $0.67
  • 2 Tbsp olive oil $0.32
  • 1 tsp Italian seasoning $0.10
  • 6 cups chicken broth $0.63
  • 1/2 cup small pasta* $0.16
  • 4 cups fresh spinach $1.15

Instructions

  • Begin by making the meatballs. Combine the breadcrumbs, Parmesan, Italian seasoning, salt, and pepper in a bowl.
  • Add the Italian sausage, breadcrumb mixture, and egg to a large bowl and use your hands to mix them together until evenly combined. Divide and shape the mixture into 32 small meatballs, about 1 Tbsp each. Set the meatballs aside.
  • Finely dice the onion, carrots, and celery, and mince the garlic. Add the olive oil to a large soup pot and heat over medium. Add the onion and garlic and sauté until the onion is soft. Add the carrot and celery and continue to sauté for a few minutes more, or until the celery begins to soften.
  • Add the Italian seasoning and chicken broth to the soup, stir to combine, then place a lid on top and bring it up to a boil.
  • Once the soup is boiling, add the meatballs to the soup and continue to boil until the meatballs are cooked through (about 10 minutes). Or, if you prefer browned meatballs, you can cook them in a skillet with butter first over medium heat until browned on the outside, then transfer to the boiling soup to finish cooking.
  • Add the pasta to the soup and continue to boil until the pasta is tender (about 7 minutes).
  • Finally, stir in the fresh spinach until wilted. Give the soup a taste and adjust the seasonings to your liking. Serve hot and enjoy!

See how we calculate recipe costs here.

Notes

*Use any very small-shaped pasta like acini de pepe, pearl couscous, orzo, ditalini, pastina, or any other tiny-shaped pasta. If using a slightly larger pasta, you may want to increase the quantity to one cup. 

Nutrition

Serving: 1.5cups | Calories: 448kcal | Carbohydrates: 23g | Protein: 18g | Fat: 31g | Sodium: 1646mg | Fiber: 3g
Side view of Italian Wedding Soup in a bowl.

How to Make Italian Wedding Soup – Step by Step Photos

Meatball dry ingredients in a bowl.

Prepare the meatballs first. In a bowl, combine ¼ cup plain breadcrumbs, ¼ grated Parmesan cheese, ½ tsp Italian seasoning, ⅛ tsp salt, and ⅛ tsp pepper.

Bowl with meat, breadcrumbs, and egg.

Add one pound of ground Italian sausage (hot, sweet, or mild) to a large bowl along with the breadcrumb mixture, and one large egg. Use your hands to mix these ingredients until evenly combined.

Shaped meatballs on a baking sheet lined with parchment paper.

Divide and shape the mixture into 32 small meatballs, about 1 Tbsp each. Set the meatballs aside.

Chopped Vegetables for Italian Wedding Soup on a cutting board.

Chop one yellow onion, finely dice three stalks of celery and three carrots, and mince two cloves of garlic

Cooked vegetables in the soup pot with Italian seasoning and chicken broth being poured in.

Add the onion and garlic to a large soup pot with 2 Tbsp olive oil. Sauté over medium heat until the onions are soft. Add the carrot and celery and continue to sauté for a few minutes more, or just until the celery begins to soften. Add one tsp of Italian seasoning and six cups of chicken broth, then stir to combine. Place a lid on top and allow the soup to come up to a boil.

Browned meatballs in a skillet.

Add the meatballs to the boiling soup and boil for about 10 minutes, or until cooked through. Or, if you want browned meatballs, melt a tablespoon of butter in a large skillet over medium heat, then add the meatballs and brown them on each side. It’s okay if they’re not cooked through, you can add them to the simmering soup to finish cooking.

Pasta being added to the soup.

Make sure the soup is still boiling, then add ½ cup of a tiny-shaped pasta like acini de pepe, pearled couscous, ditalini, pastina, or orzo. Simmer the pasta in the soup until tender (about 7 minutes).

Spinach added to the soup pot.

Finally, add about 4 cups of fresh spinach to the soup and stir it in until wilted (this should only take about a minute).

Finished Italian Wedding Soup in the pot being stirred.

Give the soup a final taste and adjust the salt or other seasonings to your liking.

Overhead view of Italian Wedding Soup in the pot with a ladle.

Serve hot and enjoy every cozy and hearty spoonful!

The post Italian Wedding Soup appeared first on Budget Bytes.

Chicken Spaghetti

This creamy Chicken Spaghetti recipe is made with a cheesy, luscious, cream sauce and baked to perfection. A pasta lover’s dream!

The post Chicken Spaghetti appeared first on Budget Bytes.

Let me start by saying my husband requested that I make this recipe over my usual chicken pasta recipe that I’ve been making for 10 years!! I was appalled. But honestly I can’t even blame him. This creamy Chicken Spaghetti recipe is a pasta lover’s dream. Tender chicken breast and spaghetti pasta are coated with a luscious cream sauce, then baked to perfection with extra cheese on top! And this casserole is made with simple pantry and refrigerated ingredients. I don’t know about you but I always seem to have a box of spaghetti noodles hanging out in my cabinet. If you do need to make a quick store run, make sure you grab two of whatever item you need, because trust me you’ll want to add this one to your weekly dinner rotation!

Side close up view of chicken spaghetti in a casserole dish with a wooden spoon lifting some out.

What Is Chicken Spaghetti?

When you read the words “Chicken Spaghetti” I’m sure you were thinking how on earth do those two foods go together? Well friend, let me ease your mind. This is not the traditional spaghetti sauce recipe that you’re probably familiar with. Chicken spaghetti is made with a creamy, cheesy, super flavorful cream sauce that coats tender chicken and spaghetti noodles. Tangy Rotel tomatoes are also added to give it an extra pop of flavor and to balance the creaminess of the dish. The mixture is then placed in a casserole dish and baked until it’s gooey and bubbly around the sides. Great, now I’m sitting here drooling just thinking about it again!

Ingredients For Chicken Spaghetti

Whenever it’s possible I like to keep things pretty simple, so you may already have everything you need to make this chicken spaghetti recipe. Here’s a list of ingredients you’ll need:

  • Chicken: I opted for two boneless skinless chicken breasts. But if your budget is tight, you can certainly use boneless skinless chicken thighs instead.
  • Aromatics: Onion and garlic are sautéed in butter to give the casserole a wonderful base layer of flavor.
  • Butter & Flour: Butter is used to sauté the onion and garlic. All-purpose flour then mixes with the butter to create a simple roux, which thickens the creamy sauce.
  • Chicken Broth: Chicken broth combines with the roux to create a rich and thick sauce. And we always recommend using a good quality chicken broth because it adds a lot of flavor to your dish. We use Better than Bouillon to make our broth.
  • Seasoning: A simple mix of Italian seasoning, salt, and pepper is all you’ll need!
  • Cheddar & Mozzarella Cheese: A combination of cheddar cheese and mozzarella cheese adds depth of flavor to the casserole and makes it extra rich and cheesy! And yes I do recommend using both types of cheeses. We first tested this recipe using just cheddar cheese, but adding some mozzarella cheese with it really boosted the level of flavor!
  • Heavy Cream: Heavy cream adds even more richness to the dish and gives the sauce a wonderful creamy texture.
  • Rotel: A can of Rotel tomatoes with green chiles adds a LOT of flavor to the cream sauce and makes this chicken casserole absolutely delish! So don’t skip it!

Serving Suggestions

Serve this chicken casserole with some crusty bread or try our Homemade Garlic Bread. It would also pair well with a simple side salad to keep dinner simple and easy. With that being said, me and my family totally enjoyed this dish by itself…no extra sides needed for us!😉

Side view of Chicken Spaghetti plated with a forklifting some out
Overhead view of chicken spaghetti in a white casserole dish with a wooden spoon placed inside.
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Chicken Spaghetti

This creamy Chicken Spaghetti recipe is made with a cheesy, luscious, cream sauce and baked to perfection. A pasta lover’s dream!
Course Dinner
Cuisine American
Total Cost $11.81 recipe / $1.96 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 572kcal

Ingredients

  • 2 boneless, skinless chicken breasts (about 1.5 lb total) $4.70
  • 1 Tbsp olive oil $0.12
  • 1/2 Tbsp salt (for the pasta water) $0.04
  • 8 oz spaghetti $0.62
  • 1/4 cup salted butter $0.52
  • 1 onion, diced $0.32
  • 2 cloves garlic, minced $0.16
  • 1/4 cup all-purpose flour $0.06
  • 2 cups chicken broth $0.34
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 tsp Italian seasoning $0.05
  • 1 cup shredded cheddar cheese, divided $1.24
  • 1 cup shredded mozzarella cheese, divided $1.24
  • 1 cup heavy cream $1.36
  • 1 10oz. can diced tomatoes with green chiles, drained (Rotel) $1.00

Instructions

  • Preheat the oven to 375°F. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Heat a large deep skillet over medium heat and add the olive oil. Add the four chicken cutlets to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean cutting board, and allow it to rest.
  • While the chicken is cooking, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water then add the spaghetti pasta and boil until the pasta is tender (or al dente). Drain the pasta in a colander.
  • While the pasta is cooking, start making the sauce. In the same skillet that the chicken was cooked in, heat the butter over medium-high heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes or until onion is translucent.
  • Sprinkle the flour into the skillet and stir with the onion and garlic. Cook for 2-3 minutes, stirring occasionally, until flour starts to turn golden brown.
  • Slowly pour the chicken broth into the skillet and stir to fully dissolve the flour from the bottom of the skillet. The flour will start to thicken the sauce when it returns to a simmer. Add 1/2 tsp of salt, black pepper, Italian seasoning, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and the heavy cream to the skillet. Stir until the cheese is melted and the sauce is smooth.
  • After the chicken breasts have rested, chop them into smaller ½ inch pieces.
  • Turn the heat off the skillet and add the drained diced tomatoes with green chiles, the chopped chicken, and the cooked spaghetti to the pan. Mix until combined.
  • Add the chicken spaghetti mixture to a 9×13” casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.
  • Bake the casserole in the preheated oven for 25 minutes or until bubbly around the edges and cheese is melted.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 572kcal | Carbohydrates: 37g | Protein: 24g | Fat: 37g | Sodium: 843mg | Fiber: 2g
Overhead view of chicken spaghetti in a white casserole dish with a wooden spoon placed inside.

How to Make Chicken Spaghetti – Step by Step Photos

Seared chicken breasts in a skillet.

Preheat the oven to 375°F. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Here is a great tutorial on How to Cut Chicken Breasts Into Cutlets by Serious Eats. Heat a large deep skillet over medium heat and add 1 Tbsp olive oil. Add the four chicken cutlets to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean cutting board, and allow it to rest.

Cooked spaghetti noodles in a pot.

While the chicken is cooking, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water, then add 8 oz. of spaghetti pasta, and boil until the pasta is tender (or al dente). Drain the pasta in a colander.

Onion and garlic sauteed in butter

While the pasta is cooking, start making the sauce. In the same skillet that the chicken was cooked in, heat 1/4 cup salted butter over medium-high heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 3-4 minutes or until onion is translucent.

Chicken broth being added to sauteed onions, garlic and cooked flour.

Sprinkle 1/4 cup of flour into the skillet and stir with the onion and garlic. Cook for 2-3 minutes, stirring occasionally, until flour starts to turn golden brown. Slowly pour 2 cups of chicken broth into the skillet and stir to fully dissolve the flour from the bottom of the skillet. The flour will start to thicken the sauce when it returns to a simmer.

Heavy cream, cheese, salt and pepper added to skillet.

Add 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and 1 cup of heavy cream to the skillet. Stir until the cheese is melted and the sauce is smooth.

Chicken breasts chopped on a cutting board.

Now chop the cooked chicken breasts into smaller ½ inch pieces.

Cooked spaghetti, chopped chicken breasts, and rotel being added to skillet.

Turn the heat off the skillet and add 1 can of drained diced tomatoes with green chiles, the chopped chicken, and the cooked spaghetti to the pan. Mix until combined.

Chicken spaghetti mixture added to a white baking dish with the remainder of the cheese sprinkled on top.

Add the chicken spaghetti mixture to a 9×13” casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.

Overhead view of cooked chicken spaghetti in a casserole dish.

Bake the casserole in the preheated oven for 25 minutes or until bubbly around the edges and the cheese is melted on top.

Overhead view of chicken spaghetti in a white casserole dish with a wooden spoon placed inside.

This Chicken Spaghetti casserole is so creamy and delicious, it’ll soon become one of your favorite recipes! Enjoy!

Side view of Chicken Spaghetti plated with a forklifting some out.

The post Chicken Spaghetti appeared first on Budget Bytes.

Slow Cooker Potato Soup

This creamy Slow Cooker Potato Soup is rich, comforting and hearty, plus the slow cooker does all the heavy lifting for you!

The post Slow Cooker Potato Soup appeared first on Budget Bytes.

I could literally eat a bowl of creamy potato soup every single day. There was a time when I would call my favorite lunch spots each week just to see if the “soup of the day” was potato soup! Yes, I was that hooked. But nothing, I mean absolutely nothing, beats the taste of homemade potato soup! Even better when the slow cooker does all the work for you. This Slow Cooker Potato Soup is rich, creamy, comforting, and absolutely delicious!

Overhead photo of slow cooker potato soup in a white bowl with sour cream, green onions, and shredded cheese on top.

If you don’t have a slow cooker you can still enjoy a warm bowl of potato soup by making our stovetop Loaded Potato Soup recipe.

Ingredients For Slow Cooker Potato Soup

Here are the ingredients you need to make this delicious, velvety potato soup recipe!

  • Vegetables: A combination of carrots, celery, onion and garlic were used to add depth, flavor, and texture to the soup.
  • Potatoes: Potatoes are of course the foundation for this soup. We used Yukon gold potatoes because we love their creamy texture and they hold up well in the slow cooker. Russet potatoes are also a great option.
  • Seasoning: A simple combination of Italian seasoning, salt and pepper seasons the soup.
  • Chicken Broth: Make sure to use a very flavorful chicken broth as a LOT of the soup flavor will come from the broth. We use Better than Bouillon to make our broth.
  • Flour: A quick and simple slurry with all-purpose flour and water is needed to thicken the soup. We tested the recipe without the slurry and it makes a BIG difference.
  • Heavy Cream & Sour Cream: Heavy cream also helps thicken the soup and gives it a creamy texture. Sour cream adds even more flavor and creaminess to the soup!
  • Cheddar Cheese & Green Onions: We finished the soup with a final pop of extra flavor and color with some fresh shredded cheddar cheese and sliced green onions.

Topping Options

There are several different toppings you can choose from to finish your creamy potato soup. Try any of these options: shredded cheddar cheese, sliced green onions or chives, sour cream, greek yogurt, chopped bacon, homemade croutons, or extra fresh cracked black pepper.

What To Serve With Potato Soup

Just like many soup recipes, this slow cooker potato soup pairs well with a simple side salad, a Caesar salad, or even a fresh pasta salad like our Broccoli Pasta Salad with Tomato Vinaigrette. Soups and sandwiches are also a great combination. Try serving this potato soup with a Chicken Caesar Wrap or a gourmet Spinach and Feta Grilled Cheese!

Storing Leftovers

Store any leftover potato soup in an airtight container in the refrigerator for up to five days. We would not recommend freezing this potato soup recipe. All the dairy and anything thickened with flour or cornstarch tends to separate upon thawing.

Potato soup in a slow cooker with shredded cheese, sliced green onions and a napkin on the side.
Overhead photo of slow cooker potato soup in a white bowl with sour cream, green onions, and shredded cheese on top.
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Slow Cooker Potato Soup

This creamy Slow Cooker Potato Soup is rich, comforting and hearty, plus the slow cooker does all the heavy lifting for you!
Course Dinner, Lunch
Cuisine American
Total Cost $8.10 recipe / $1.35 serving
Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Servings 6 1.5 cups each
Calories 394kcal

Ingredients

  • 2 stalks celery $0.50
  • 2 carrots $0.30
  • 1 yellow onion $0.32
  • 3 cloves garlic $0.24
  • 3 lbs Yukon gold potatoes $3.29
  • 1 tsp Italian seasoning $0.10
  • 1 1/4 tsp salt $0.05
  • 1/2 tsp freshly cracked black pepper $0.02
  • 3 cups chicken broth $0.51
  • 2 Tbsp all-purpose flour $0.04
  • 2 Tbsp water $0.00
  • 1/2 cup heavy cream $0.68
  • 1/2 cup sour cream $0.53
  • 1 cup shredded cheddar cheese, divided $1.16
  • 3 green onions, sliced & divided $0.36

Instructions

  • Wash and dice the celery stalks, peel and dice the carrots, dice the onion, and mince the garlic. Wash, peel, and chop the potatoes into ½ – ¾ inch chunks.
  • Add the potatoes, carrots, celery, onion, and the garlic to a 5 or 6 quart slow cooker or crock pot. Then add the Italian seasoning, salt, and freshly cracked black pepper to the slow cooker.
  • Pour the chicken broth over the vegetables and spices in the slow cooker. Stir all the ingredients together so that everything is evenly distributed. Place the lid on the slow cooker and cook on high for 3 hours.
  • Once the potatoes are almost finished cooking, make a quick flour slurry by adding the flour and water to a small bowl and whisking together until smooth and there are no lumps.
  • After the potato soup has cooked for 3 hours, check to make sure the potatoes are tender and can be easily pierced with a fork. Now add the slurry, heavy cream, and sour cream to the slow cooker. Stir well to combine, replace the lid, and continue to cook on high for an additional 10 minutes.
  • During the last 10 minutes of cooking, while the slurry and heavy cream are thickening the soup, shred the cheddar cheese and slice the green onions.
  • Remove the slow cooker lid then use a potato masher to mash the potato chunks into smaller pieces. Add ½ cup of the shredded cheese and half of the sliced green onions. Stir until the cheese has melted into the soup.
  • Taste the soup and adjust the salt or black pepper to your liking. Use the remaining shredded cheese and green onions to garnish individual bowls. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 394kcal | Carbohydrates: 49g | Protein: 12g | Fat: 18g | Sodium: 1086mg | Fiber: 6g
A spoonful of soup being lifted from the bowl.

How To Make Slow COoker Potato Soup – Step By Step PHotos

Diced carrots, diced onion, diced celery, and minced garlic on a cutting board.

Wash and dice 2 celery stalks, peel and dice 2 carrots, dice 1 onion, and mince 3 garlic cloves.

Yukon gold potatoes peeled and chopped on a cutting board.

Wash, peel, and chop 3 lbs. of Yukon gold potatoes into roughly ½ – ¾ inch chunks.

Diced vegetables, potatoes, seasoning and chicken broth added to a slow cooker.

Add the potatoes, carrots, celery, onion, and the garlic to a 5 or 6 quart slow cooker or crock pot. Then add 1 tsp of Italian seasoning, 1 1/4 tsp of salt, and 1/2 tsp of freshly cracked black pepper to the slow cooker. Next pour 3 cups of chicken broth over the vegetables and spices in the slow cooker.

Potato soup ingredients added to a slow cooker and mixed.

Stir all the ingredients together so that everything is evenly distributed. Place the lid on the slow cooker and cook on high for 3 hours. Once the potatoes are almost finished cooking, make a quick flour slurry by adding 2 Tbsp of flour and 2 Tbsp of water to a small bowl and whisking together until smooth and there are no lumps.

Heavy cream and sour cream added to potato soup in a slow cooker.

After the potato soup has cooked for 3 hours, check to make sure the potatoes are tender and can be easily pierced with a fork. Now add the flour slurry, 1/2 cup of heavy cream, and 1/2 cup of sour cream to the slow cooker. Stir well to combine, replace the lid, and continue to cook on high for an additional 10 minutes. During the last 10 minutes of cooking, while the slurry and heavy cream are thickening the soup, shred the cheddar cheese and slice 3 green onions.

Potato soup ingredients being mashed with a potato masher in a slow cooker.

Remove the slow cooker lid then use a potato masher to mash the potato chunks into smaller pieces.

Shredded cheese and green onions being added to potato soup in a slow cooker.

Add ½ cup of the shredded cheese and half of the sliced green onions. Stir until the cheese has melted into the soup.

Potato soup in a slow cooker with shredded cheese, sliced green onions and a napkin on the side.

Taste the soup and adjust the salt or black pepper to your liking.

Overhead view of two bowls of slow cooker potato soup.

Use the remaining shredded cheese and green onions to garnish individual bowls. We also topped ours with a little soup cream and some freshly cracked black pepper. Simple, creamy, delicious, and SO GOOD!

The post Slow Cooker Potato Soup appeared first on Budget Bytes.

Chicken Pot Pie Soup

This Chicken Pot Pie Soup is hearty, comforting and perfect for a busy weeknight meal. It’s simply cozy comfort food in a bowl!

The post Chicken Pot Pie Soup appeared first on Budget Bytes.

If chicken soup is good for the soul and chicken pot pie is the ultimate comfort food, then nothing can be more satisfying than a big bowl of this Chicken Pot Pie Soup! It’s cozy, comforting, and it includes all the flavors that I love from a traditional chicken pot pie including tender chicken, creamy potatoes, lots of veggies, and a rich and creamy broth. Seriously, there’s something about this soup that just makes me feel all warm and fuzzy inside. But the best part is there’s no extra hassle of having to make a pie crust, and if you’re using a rotisserie chicken then this soup can be made in half the time that it takes to make a traditional chicken pot pie, making it perfect for a weeknight dinner meal!

Overhead view of a bowl of chicken pot pie soup with crusty bread on the side and a spoon inside the bowl.

What is Chicken Pot Pie Soup?

I think the best way to describe Chicken Pot Pie Soup is simply cozy comfort food in a bowl. It’s the same hearty filling that you would normally get in a chicken pot pie, but served as a soup without the hassle of making a pie crust. Genius!! It’s an easy and more approachable way to enjoy the flavors of a traditional chicken pot pie!

Ingredients For Chicken Pot Pie Soup

Here’s a list of ingredients you’ll need to make this Chicken Pot Pie Soup recipe:

  • Cooked Chicken:  I used boneless, skinless chicken breasts but you can certainly use boneless, skinless chicken thighs instead. This is also a great recipe to use up any leftover rotisserie chicken or leftover turkey from Thanksgiving!
  • Vegetables: Aromatics like onion and garlic sautéed in butter sets the foundation and helps flavor the soup. Creamy Yukon gold potatoes and frozen vegetables are added later to add more color, flavor, and texture to the soup.
  • Butter and Flour: A simple roux is made with butter and flour for extra richness and to help thicken the soup.
  • Chicken Broth: Use a good quality chicken broth to give the soup extra flavor. We use Better than Bouillon to make our broth.
  • Seasoning: A simple mix of Italian seasoning, salt, and pepper is all you’ll need!
  • Heavy Cream: Heavy cream is added towards the end to give the soup extra richness and that classic creamy texture.

What Kind Of Chicken To Use

This recipe uses pre-cooked chicken and is a great way to use a rotisserie chicken or leftover turkey from Thanksgiving. If you don’t have any pre-cooked chicken on hand, here are two different ways to cook the chicken before adding it to the soup:

  • Boiled Chicken: I chose to boil my chicken on a medium-low heat for roughly 1 hour. To do this simply add your chicken breasts to a medium pot, cover them with water, add a few pinches of salt, then bring the pot to a boil. Once the pot starts boiling, immediately turn the heat down to medium-low, cover with a lid, and simmer for 1 hour. I personally like this method because you end up with tender, juicy chicken breasts that’s easy to shred and perfect for soups and casseroles.
  • Pan-Seared Chicken Breasts: For a quicker option you can pan-sear your chicken breasts in about 15 minutes, then just chop the cooked chicken into chunks and it’s ready to add to the soup.

Storing Leftovers

To store any leftovers, first divide the soup into single serving containers, then transfer it to the refrigerator to chill. Store in the fridge for 3-4 days. If the soup thickens a bit in the fridge, don’t worry it will loosen as it’s reheated in the microwave or on the stovetop. Feel free to add a splash of water or milk to the soup before you reheat it.

Overhead view of a pot full of chicken pot pie soup with a ladle scooping some out.
Overhead view of a serving bowl of chicken pot pie soup with one hand holding the bowl and the other hand holding a spoon .
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Chicken Pot Pie Soup

This Chicken Pot Pie Soup is hearty, comforting and perfect for a busy weeknight meal. It’s simply cozy comfort food in a bowl!
Course Dinner
Cuisine American
Total Cost $10.19 recipe / $1.69 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 (1 1/3 cup each)
Calories 353kcal

Equipment

Ingredients

  • 6 Tbsp salted butter $0.80
  • 1 yellow onion $0.32
  • 3 garlic cloves $0.24
  • 1/3 cup all-purpose flour $0.08
  • 1 tsp Italian seasoning $0.10
  • 1 tsp salt $0.05
  • 1/2 tsp Freshly cracked black pepper $0.02
  • 1 lb. Yukon gold potatoes $1.10
  • 5 cups chicken broth $0.85
  • 2 cooked chicken breasts, shredded or diced $4.70
  • 12 oz. bag frozen mixed vegetables $1.25
  • 1/2 cup heavy cream $0.68

Instructions

  • Dice the onion, peel & chop the potatoes into 1 inch chunks, and mince the garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
  • In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
  • Sprinkle the flour into the pot over the onions and garlic. Stir and allow the flour to cook for about 1-2 minutes.
  • Add Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot.
  • Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork tender.
  • Remove the lid and add the cooked chicken, frozen mixed vegetables, and heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
  • Taste to see if any additional seasoning is needed. Garnish with fresh parsley (optional) and enjoy!

See how we calculate recipe costs here.

Notes

*You can also use cooked rotisserie chicken or leftover turkey from Thanksgiving in place of the cooked chicken breasts.

Nutrition

Serving: 1serving | Calories: 353kcal | Carbohydrates: 30g | Protein: 14g | Fat: 20g | Sodium: 1286mg | Fiber: 5g

If that flaky, buttery, pie crust is just calling your name…then feel free to make our traditional Chicken Pot Pie recipe!

Side view of chicken pot pie soup in a large pot with a ladle scooping some out.

How to Make Chicken Pot Pie Soup – Step by Step Photos

Overhead view of shredded chicken on a plate

Shred or dice two cooked chicken breasts and set the chicken to the side.

Overhead view of diced onion, potatoes and garlic on a cutting board.

Dice 1 yellow onion, peel & chop 1 lb. gold potatoes into 1-inch chunks, and mince 3 garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.

Overhead view of sauteed onions and garlic in a large dutch oven pot with flour being sprinkled over the top.

In a Dutch oven or large soup pot, melt 6 Tbsp of salted butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds. Next sprinkle 1/3 cup of all-purpose flour into the pot over the onions and garlic. Stir and allow the flour to cook for 1-2 minutes.

Overhead view of potatoes, spices, and chicken broth being added to the pot.

Add 1 tsp of Italian seasoning, 1 tsp salt, 1/2 tsp freshly cracked black pepper, the chopped potatoes (drained), and 5 cups of chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot. Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until potatoes are fork-tender.

Overhead view of shredded chicken, frozen vegetables, and heavy cream being added to the pot.

Remove the lid and add the shredded chicken, 12 oz. of frozen mixed vegetables, and 1/2 cup heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.

Overhead view of finished chicken pot pie soup in the dutch oven pot with ladle scooping some out.

Now taste to see if any additional seasoning is needed. Feel free to garnish with fresh parsley (optional).

Overhead view of a serving bowl of chicken pot pie soup with one hand holding the bowl and the other hand holding a spoon .

Now all that’s left to do is to grab some crusty bread or biscuits and enjoy a big bowl of this warm and cozy Chicken Pot Pie Soup!

Overhead view of a bowl of chicken pot pie soup with crusty bread on the side and a spoon inside the bowl.

The post Chicken Pot Pie Soup appeared first on Budget Bytes.

Navy Bean Soup

This Navy Bean Soup with ham is hearty, cozy, super flavorful, and perfect on a chilly day. Easy to make and absolutely delicious!

The post Navy Bean Soup appeared first on Budget Bytes.

Y’all, I’m on a roll with these simple, cozy, soup recipes! I had one extra ham hock left over from making Split Pea Soup a few weeks ago, so I decided to test a simple Navy Bean Soup recipe. I used dry, uncooked navy beans because they’re more economical than canned beans and you can infuse a lot of flavor into them. Then I just paired the navy beans with some vegetables, a smoked ham hock, and lots of herbs and spices. The results…a hearty, creamy, and absolutely delicious navy bean soup! Trust me, you’ll be blown away by how flavorful this soup is and just how easy it is to make!

Overhead view of a pot of Navy Bean Soup with a ladle scooping some out.

INGREDIENTS FOR NAVY BEAN SOUP

Here are the ingredients you’ll need to make this comforting & delicious navy bean soup:

  • Navy Beans – We start things off with dry, uncooked navy beans. Navy beans are creamy and break down easily in the soup.
  • Vegetables – A combination of aromatics like onion, celery, carrots, and garlic are sautéed with a little bit of olive oil to add a great base layer of flavor and depth to the soup.
  • Ham Hock – Ham and beans just go together like peanut butter and jelly!😄 The smoked ham hock we used infused a ton of smoky, salty, flavor into the navy beans! We also tested this recipe with just regular diced ham, but it did not provide the same type of rich flavor as a ham bone. However, smoked turkey wings are a great alternative to use if you don’t want to use ham.
  • Spices – A combination of dried spices like thyme, oregano, and smoked paprika adds a rich color and wonderful flavor to the soup.
  • Chicken Broth – Make sure you use a good quality chicken broth as a lot of the soup flavor will come from the broth. We use Better than Bouillon for our broth.

Do I Need To Soak Navy Beans Overnight?

Although it’s not mandatory, we did soak the navy beans overnight to help soften the beans and speed up the cooking process. You could also do a quick soak method if you are pressed for time.

To do the “quick soak method” start by giving the dry beans a quick rinse with cold water in a colander. Remove any stones or debris that you see. Next add the navy beans to a large pot and cover with water. Bring the pot to a boil over high heat. Once boiling, continue to cook, uncovered, for 2 minutes. After 2 minutes, remove the pot from the heat, cover the pot with a lid, and allow the beans to soak in the hot water for 1 hour. Drain and rinse the beans well before cooking!

Storing Leftovers

This navy bean soup recipe makes a big batch, so save the leftovers for lunch the next day or freeze for later. You can store the soup in an airtight container in the refrigerator for up to 4-5 days. Or freeze in freezer-safe containers for up to 3 months.

Side view of a bowl full of navy bean soup with crusty bread on the side of the bowl.
Overhead view of a dutch oven pot full of navy bean soup with a ladle scooping some out.
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Navy Bean Soup

This Navy Bean Soup with ham is hearty, cozy, super flavorful, and perfect on a chilly day. Easy to make and absolutely delicious!
Course Dinner, Lunch
Cuisine American
Total Cost $7.32 recipe / $1.22 serving
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings 6 (1 1/3 cups each)
Calories

Equipment

Ingredients

  • 1 lb. dry navy beans $1.29
  • 2 Tbsp olive oil $0.24
  • 1 yellow onion $0.32
  • 1 carrot $0.15
  • 1 celery stalk $0.25
  • 2 cloves garlic $0.16
  • 1 ham hock $3.65
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp dried rosemary $0.05
  • 1/2 tsp smoked paprika $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 6 cups chicken broth $1.02
  • 1/4 tsp salt (or to taste) $0.02

Instructions

  • Start by soaking the dry navy beans overnight. Place the beans in a bowl, cover them with cold water, and place the bowl in the refrigerator. The next day, drain and rinse the beans.
  • Dice the onion, the carrot, and the celery stalk. Mince the garlic cloves.
  • Sauté the onion, carrot, celery, and garlic in a large soup pot or Dutch oven with olive oil over medium heat, until the onions are soft and translucent.
  • Add the soaked & drained beans, ham hock, dried thyme, dried oregano, dried rosemary, smoked paprika, black pepper, and chicken broth to the pot. Gently stir to combine all the ingredients.
  • Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer, stirring occasionally, until the beans are tender and begin to break down (approximately 1.5 hours). Flip the ham hock over once or twice, while the soup is simmering, so that it gets even exposure to the hot liquid.
  • Once the beans are tender, remove the ham hock and pull the meat from the bone, then add the ham meat back to the soup.
  • Now mash some of the beans against the side of the pot and stir the mashed beans back into the soup. Continue to simmer the soup uncovered for about 30 minutes to reduce some of the liquid and to thicken the soup further.
  • Taste the soup and add salt, if needed. I ended up adding 1/4 tsp of salt after tasting. The amount of salt needed will depend highly on the type of broth used. Serve hot with some crusty bread for dipping and enjoy!

See how we calculate recipe costs here.

Overhead view of a bowl full of Navy bean soup with crusty bread and a black spoon on the side of the bowl.

How to Make Navy Bean Soup – Step by Step Photos

Overhead view of Navy Beans being soaked in water in a bowl.

Start by soaking the navy beans overnight. Place 1 lb. of dry navy beans in a bowl, cover them with cold water, and place the bowl in the refrigerator. The next day, drain and rinse the beans.

Overhead view of chopped vegetables on a cutting board.

Dice one onion, one carrot, and one celery stalk. And mince two garlic cloves.

Overhead view of veggies being sauteed in a dutch oven pot.

Sauté the onion, carrot, celery, and garlic in a large soup pot or dutch oven with 2 Tbsp olive oil over medium heat, until the onions are soft and translucent.

Overhead view of navy beans, hamhock, spices, and chicken broth being added to the pot.

Now add the soaked & drained beans, 1 ham hock, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp dried rosemary, 1/2 tsp smoked paprika, 1/4 tsp freshly ground black pepper, and 6 cups of chicken broth to the pot. Gently stir to combine all the ingredients.

Overhead view of cooked soup.

Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer, stirring occasionally, until the beans are tender and begin to break down (approximately 1.5 hours).

Hamhock meat being removed from the bone on a cutting board.

Once the beans are tender, remove the ham hock and pull the meat from the bone.

Overhead view of hamhock meat being added back to the pot.

Then add the ham meat back to the soup.

Overhead view of a few Navy Beans being smashed on the side of the pot.

Now mash some of the beans against the side of the pot and stir the mashed beans back into the soup. Continue to simmer the soup uncovered for about 30 minutes to reduce some of the liquid and to thicken the soup further.

Overhead view of Navy Bean Soup with parsley sprinkled on top.

Taste the soup and add salt, if needed. I ended up adding 1/4 tsp of salt after tasting. The amount of salt needed will depend highly on the type of broth used. Garnish with some fresh chopped parsley (optional). Now the only thing left to do is enjoy a big bowl of this cozy navy bean soup with some crusty bread for dipping and soaking up all that yumminess! Enjoy!

Overhead view of a bowl full of navy bean soup with crusty bread and a black spoon on the side.

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Split Pea Soup

This cozy Split Pea Soup will fill you up and warm you through on those cold winter days. Super satisfying and oh so delicious!

The post Split Pea Soup appeared first on Budget Bytes.

The cold weather has finally creeped into my neck of the woods and all I’ve been craving lately is a big, warm bowl of soup! Lucky for me this easy Split Pea Soup recipe hits the spot! It has lots of veggies and the added ham gives it sooo much flavor! It’s thick, filling, and like most soup recipes it makes a big batch. Perfect to freeze any leftovers for later! Trust me, I’ll definitely be keeping this soup in rotation this season!

Overhead view of two bowls of split pea soup with parsley and a napkin on the side.

What Are Split Peas?

Split peas are just like they sound, peas that have been dried and split in half. They’re part of the legume family and are often found in both green and yellow varieties. Both can be used to make this easy, comforting split pea soup. We’ll be using green split peas for this recipe. You can find split peas in the dry bean aisle, next to bags of other types of dry beans.

Ingredients for Split Pea Soup

You won’t need much to make this thick and chunky split pea soup recipe. Here’s a quick rundown of the ingredients you’ll need:

  • Split Peas  – Split peas are the star of the show for this simple soup recipe. We’re using dry, uncooked green split peas.
  • Aromatics – Onion, celery, carrots, and garlic provide a wonderful flavor base for the soup.
  • Ham Hock – The ham hock provides lots of smoky, salty flavor to the soup. It also gives you a little bit of meat to enjoy with every other bite :)
  • Bay Leaf – Adds an extra subtle layer of flavor and depth to the soup.
  • Chicken Broth – Make sure you use a good quality chicken broth as a lot of the soup flavor will come from the broth. We use Better than Bouillon to make our broth. It’s economical and has great flavor!
  • Russet Potato – To make this an even more filling and hearty soup, we added one diced russet potato. It also helps to thicken the soup.
  • Salt and Pepper – You’ll be surprised how much salt and flavor comes from the ham hock and chicken broth. So taste the soup towards the end, then add any salt and freshly cracked black pepper to taste.

Do Split Peas Need To Be Soaked Before Cooking?

Nope! That’s what makes this soup so simple to make. Split peas cook quickly without any pre-soaking, and because they’re already split open, they break down well to thicken soups. I like to give the split peas just a quick rinse when I take them out of the package, but other than that you can add the peas directly to your pot (without soaking) with the rest of your ingredients.

How To Store Split Pea Soup

Split pea soup stores very well in the fridge or freezer. You can store any leftovers in an airtight container in the refrigerator for up to 5 days. If you don’t think you can eat all 6 servings in about 5 days, then freeze the rest in freezer-safe containers for up to 3 months.

Side view of two bowls of split pea soup with homemade croutons on top.

Pictured with Homemade Croutons on top!

Overhead view of a single bowl of split pea soup with one hand holding the bowl and another hand spooning some of the soup out.
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Split Pea Soup

This cozy Split Pea Soup will fill you up and warm you through on those cold winter days. Super satisfying and oh so delicious!
Course Dinner, Lunch
Cuisine American
Total Cost $9.51 recipe / $1.58 serving
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 (1 1/3 cups each)
Calories 458kcal

Equipment

Ingredients

  • 2 Tbsp olive oil $0.24
  • 1 yellow onion, diced $0.32
  • 3 stalks of celery, diced $0.75
  • 3 carrots, diced $0.46
  • 2 cloves garlic, minced $0.16
  • 1 smoked ham hock $3.65
  • 1 lb split peas $1.69
  • 6 cups chicken broth 1.02
  • 1 bay leaf $0.10
  • 1 russet potato, peeled & diced $1.12

Instructions

  • Heat a large pot or dutch oven over medium-high heat. Add the olive oil, diced onion, diced celery, and diced carrots. Saute for about 4 minutes or until vegetables have softened. Stir in the minced garlic and saute for an additional 30 seconds.
  • Add the split peas, ham hock, bay leaf, and chicken broth to the pot and gently stir.
  • Add a lid and bring the pot to a gentle boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour. Give the soup a stir periodically and flip the ham hock over once or twice, while the soup is simmering, so that it gets even exposure to the hot liquid.
  • After 1 hour the peas should have completely broken down almost to a mush. If they are still retaining their shape, continue to simmer for 10 more minutes.
  • Next remove the ham hock from the pot and set it aside to cool. Add the diced potato to the soup and stir to combine. Continue to simmer for about 12 more minutes or until potatoes are tender.
  • While the potatoes are simmering, and once the ham hock is cool enough to handle, remove the meat from the bone and shred into small pieces.
  • Add the ham meat back to the pot with the soup and gently stir to combine.
  • Feel free to season the soup with salt and freshly cracked black pepper to taste. Enjoy with crackers, homemade croutons, or crusty bread!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 458kcal | Carbohydrates: 59g | Protein: 29g | Fat: 13g | Sodium: 994mg | Fiber: 21g

More Split Pea Soup Variations

Overhead view of a single bowl of split pea soup with one hand holding the bowl and another hand spooning some of the soup out.

How To Make Split Pea Soup – Step By Step Photos

Overhead view of diced onion, diced carrots, and diced celery in a dutch oven pot.

Heat a large pot or dutch oven over medium-high heat. Add 2 Tbsp olive oil, one diced yellow onion, three diced celery stalks, and three diced carrots. Sauté for about 4 minutes or until vegetables have softened. Stir in two minced garlic cloves and sauté for an additional 30 seconds.

Split peas, ham hock, bay leaf, and chicken broth added to the pot.

Add one pound of split peas, one ham hock, one bay leaf, and 6 cups of chicken broth to the pot and gently stir.

Overhead picture of the soup before it's cooked.

Add a lid and bring the pot to a gentle boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour. Give the soup a stir periodically and flip the ham hock over once or twice, while the soup is simmering, so that it gets even exposure to the hot liquid.

Overhead picture of soup pot with diced potatoes being added and ham hock being removed.

After 1 hour the peas should have completely broken down almost to a mush. If they are still retaining their shape, continue to simmer for 10 more minutes. Next remove the ham hock from the pot and set it aside to cool. Add the diced potato to the soup and stir to combine. Continue to simmer for about 12 more minutes or until potatoes are tender.

Ham hock being pulled off the bone on a cutting board.

While the potatoes are simmering, and once the ham hock is cool enough to handle, remove the meat from the bone and shred into small pieces.

Add ham hock meat back to the soup pot.

Add the ham meat back to the pot with the soup and gently stir to combine.

Overhead view of finished split pea soup with ham.

Season the soup with salt and freshly cracked black pepper to taste.

Overhead view of a dutch oven pot full of split pea soup with homemade croutons on top.

Time to enjoy a warm, satisfying bowl of Split Pea Soup with some homemade croutons, crackers, or crusty bread! Yum!

The post Split Pea Soup appeared first on Budget Bytes.

Crispy Chicken, Rice, & Bean Burritos

No more boring burritos: these are filled with saucy shredded dark-meat chicken, tangy cilantro rice, refried beans and melty cheese all rolled up in a soft flour tortilla and then pan-fried for a crispy, flaky finish. These filling and flavorful chicken, rice, and bean burritos can be served right away or frozen for later (you’ll […]

The post Crispy Chicken, Rice, & Bean Burritos first appeared on Love and Olive Oil.

No more boring burritos: these are filled with saucy shredded dark-meat chicken, tangy cilantro rice, refried beans and melty cheese all rolled up in a soft flour tortilla and then pan-fried for a crispy, flaky finish.

These filling and flavorful chicken, rice, and bean burritos can be served right away or frozen for later (you’ll never be satisfied with a store-bought frozen burrito again!)

Stack of three cut halves of Crispy Chicken, Rice, & Bean Burritos on a green plate, cut to show a cross section of the filling inside.

Frozen burritos are a staple in our house: easy to pull out and heat up when you just can’t bear the thought of cooking (it happens to all of us).

But the problem with most store-bought frozen burritos is that they just aren’t very good. Dry, chewy tortillas and a measly amount of bland filling… they’re just not satisfying in the least.

So we set out to make our own, with an ultra flavorful shredded chicken filling along with cilantro rice, refried beans, and plenty of melty cheese to top it all off.

That alone would make for one satisfying burrito, but we took it one step further and toasted them, resulting in a flaky finish and an almost pastry-like crunch.

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