We love this lemon chicken meatball soup! Tender lemon chicken meatballs are cooked in a parmesan broth with pasta and veggies. This recipe is satisfying, comforting and easy to make! I’m your soup girl! Little tender and juicy chicken meatballs in parmesan broth with lots of lemon, veggies and pasta. If this isn’t comfort food […]
We love this lemon chicken meatball soup! Tender lemon chicken meatballs are cooked in a parmesan broth with pasta and veggies. This recipe is satisfying, comforting and easy to make!
I’m your soup girl!
Little tender and juicy chicken meatballs in parmesan broth with lots of lemon, veggies and pasta. If this isn’t comfort food I don’t know what is!
I love a good brothy soup. Sure, chicken noodle soup fits the bill, especially if we have some fresh sourdough. Everyone loves that and it’s the ultimate comfort food. But we also like to change things up.
Since I have little kids, I can’t change things up TOO MUCH or else dinner time can become nightmarish. But! Something like this, with familiar flavors, shapes and scents is always a winner. And adorable meatballs help too.
This recipe is a mashup of a few of my favorite soups. First, my lemon chicken soup. It’s an oldie but goodie and if you love bright and refreshing citrus flavors, it is for you. Next, my mini chicken meatball pesto soup! We LOVE this soup. It’s easy but different and unique enough that it feels special and fun to eat. And finally, my chickpea parmesan soup. Simple, to the point, satisfying and cozy.
You guys go crazy for that one.
That’s how we got here!!
There is something about tiny little meatballs in soup that is just so delicious. My kids love it – they think it’s fun to eat. The meatballs don’t HAVE to be tiny, but I love when they can fit on a spoon with some of the other ingredients in the bowl. You can make any size meatballs that you want, as long as they are cooked through in the soup!
I like to add fresh lemon zest, garlic and parmesan right there in the meatball. That way we have a layer of flavor – and then I add that stuff to the soup too. I use a parmesan rind, which is just the hard end cut off of a piece of parmesan cheese. It makes ALL the difference in soup. You won’t believe the richness it imparts in the broth. You remove it before serving, but be sure to let it simmer and cook in the broth with everything else.
Fresh lemon zest goes right into the soup too! You can always add more if you really love lemon. And a touch of lemon juice too. This brightens everything up and makes it taste light and almost spring-like.
When it comes to the pasta, I love to use annellini – the tiny “o” shaped pasta that is reminiscent of spaghettios! I use it in my homemade spaghettios too and not only does it cook quickly, but it cooks nicely in broth too. If you can’t find the annellini, any tiny cut of pasta will work. Ditalini, even farfallini – anything that will cook in a few minutes. I like to keep the pasta smaller than the meatballs, so keep that in mind.
As with most soups, you can add anything you love into this. Make it a clean-out-the-fridge soup, add extra veggies or a few handfuls of spinach. Use ground turkey or beef for the meatballs and spice it up with some crushed red pepper. You really can’t go wrong! (more…)
This fire roasted chicken tortellini soup is so easy and delicious. Fire roasted tomatoes and parmesan come together to create a savory rich broth, filled with tender chicken, kale and cheese tortellini. We love it! I told you that I was soup obsessed this year. What else can I find to put in soup? We […]
This fire roasted chicken tortellini soup is so easy and delicious. Fire roasted tomatoes and parmesan come together to create a savory rich broth, filled with tender chicken, kale and cheese tortellini. We love it!
What else can I find to put in soup? We shall see.
This fire roasted chicken tortellini soup is excellent! Hearty, ever so slightly creamy, filled with tender tortellini, some kale and parmesan and crushed red pepper. It’s a delicious comforting dish that gets rave reviews from our entire family. Add some crusty sourdough bread on the side and you’ll have a winner!
I love this soup for so many reasons!
First, it comes together so fast. It is a great weeknight soup. It’s one of the reasons that I often have a rotisserie chicken on hand. Shredded or chopped rotisserie chicken makes this recipe a BREEZE. Same with the tortellini! It only takes a few minutes to cook, and before you know it a steaming pot of soup is ready for dinner. And everyone is happy!
Second, this is a great way to get in those veggies. I mean, all soups are. But for soups like this, especially when they have somewhat of a tomato base and a touch of cream, stirring in spinach or kale or swiss chard is a great idea. Chop it up, throw it in and it’s much more palatable for those who don’t love greens.
And finally, the flavor is just out of this world. The broth tastes incredible because of the fire roasted tomatoes and parmesan rind. It’s rich and flavorful and savory and makes a huge difference in this pot of soup. Don’t skip either!
Oh and as a bonus, it’s pretty simple and easy and a great clean-out-the-fridge meal. I’m always looking for ways to use up everything in the fridge I have, especially after big recipe testing weeks.
As for the tortellini, you can use any variety that you like! We prefer cheese tortellini for this. You could also do a spinach or vegetable tortellini.
See?! Easiest ever. You can have this on your table tonight in under an hour.
We are obsessed with this chicken with baked lemon pasta! It’s the perfect flavorful, comforting dinner that everyone loves. Add a roasted vegetable on the side and it’s the ideal weeknight meal. Monday dinner is served! This dish is cozy, satisfying and COMPLETE. A full meal right here, and you can throw in some roasted […]
We are obsessed with this chicken with baked lemon pasta! It’s the perfect flavorful, comforting dinner that everyone loves. Add a roasted vegetable on the side and it’s the ideal weeknight meal.
Monday dinner is served!
This dish is cozy, satisfying and COMPLETE. A full meal right here, and you can throw in some roasted vegetables. Creamy, lemony pasta tossed with parmesan and baked until tender. Juicy, flavorful chicken sliced and served with it for a dinner that you will love.
You may even fight over the leftovers.
The biggest request I get from you guys is to share more “full meals”. Whole meals, including the entree and the side dish, that may be different from something in one pot, on one sheet pan, etc. And I love to do that because it’s often what I’m searching for too. Especially when I’m menu planning for the week and trying to simplify.
This pasta and chicken is a meal that we make often, so I am pumped to be sharing with you today.
It sort of feels fancy, but it isn’t at all.
It’s cozy and comforting without being heavy and decadent.
And it’s super versatile! You can swap the cheese in the pasta, throw in some vegetables, change up the seasonings on the chicken and more.
P.S. please see those brown buttery flecks in that pasta above?! I mean… oh my word.
If you have a copy of Everyday Dinners, you know I have a recipe for a cheesy lemon orzo in the book. It’s baked, almost like a light lemon orzo mac and cheese – and it’s divine. I make a version of it often for dinner, and end up using any cut of pasta I have in the house. Sometimes I even mix pastas if I have a few left of each!
I start this the same way I do my parmesan orzo – by toasting the pasta in butter and garlic. Sort of like risotto! This is an extra step, of course, but it makes it SO worth it. It adds a depth of flavor that wouldn’t be there otherwise. This is why we use a tiny cut of pasta. I used farfallini in this recipe, but I have a hard time finding it now. Ditalini and orzo would work too. And when the pasta cooks up, the toasty little bits are just incredible. After that, I add stock and bake it for a bit. Then stir in all the goodness: the fresh lemon zest and parmesan.
While the pasta bakes, I make an easy chicken breast in my cast iron skillet. I love doing chicken this way because it’s simple, but still flavorful. The cast iron results in golden brown crust – this is why I love to use butter here. You get that browned butter, super golden outside on the chicken breast and so.much.flavor. It’s totally worth it. (more…)
The perfect lunch is here: lemon chicken caesar wraps! These soft tortillas are filled with crispy lemon chicken cutlets, fresh, crunchy romaine lettuce, parmesan and lemon caesar dressing. Delicious, satisfying and fun to make at home! I’ve got a lunch or dinner that you need to put on your radar. Say it with me… Lemon […]
The perfect lunch is here: lemon chicken caesar wraps! These soft tortillas are filled with crispy lemon chicken cutlets, fresh, crunchy romaine lettuce, parmesan and lemon caesar dressing. Delicious, satisfying and fun to make at home!
I’ve got a lunch or dinner that you need to put on your radar.
Say it with me…
Lemon
Chicken
Caesar
Wraps
!!!!!
Cue all the exclamation points. These are so delicious, so satisfying, so incredibly wonderful for lunch or dinner.
These soft tortillas are filled with the crunchiest lemon chicken cutlets, topped with crisp romaine lettuce, drizzled with my homemade lemon caesar dressing and sprinkled with parmesan.
They.are.so.good.
If you’re a sandwich or a wrap person, you’re about to lose your mind. These are dreamy. They are wonderful when made fresh and served slightly warm or prepped ahead of time for lunch and enjoyed chilled. They taste like they came from your favorite boutique cafe – and they’re worth making the chicken AND the dressing.
That’s right, we’re making crispy lemon chicken cutlets and a lemon caesar dressing. Both are fantastic, and you can add them to the list for salads, sandwiches, pretty much anything.
You can use any kind of chicken for this. In the summer, I’m always a fan of grilled chicken. I also love to use my crispy chicken cutlets, which is what I show you here in the photos and recipe below. I add some lemon zest to the breadcrumbs and slice the chicken as thin as I can. Like, paper thin! Thin chicken cutlets make for the crispiest, best bite and we adore them like this.
So I use breadcrumbs, a bit of parm and the lemon zest. A quick dip in egg, the breadcrumb mixture and then I cook in a pan in olive oil until super golden and crisp. With thin chicken breasts like this, they easily cook in the pan quickly. If I use thicker chicken breasts, I will brown them until golden and stick in an oven at 350 degrees for 10 minutes or so to ensure they are finished.
Of course, I use our favorite greek yogurt caesar dressing for this. I know I ramble on and on about how delicious this recipe is, but it has been in the rotation over here for over a decade. I make it constantly – almost once a week. It’s easy, simple, can be made in a blender and stored in the fridge for about a week. It’s perfect.
The dressing already calls for lemon juice, so to up the lemon flavor, I add some fresh lemon zest too. Ooooh the lemony zing is so good. I’ve made it a few more times with the lemon zest for caesar salad and I can’t recommend it enough – especially if you’re a crazy lemon fan.
Once the chicken and dressing are made, you need a tortilla or a wrap (I love the lavash wraps, Eddie loves a burrito-sized tortilla), some grated parmesan and a bit of fresh chopped romaine. The crispier the romaine, the better. It adds a refreshing crunch and brings the whole thing together.
I love to use leftover chicken and dressing for salads, or make extra wraps for the next day. We think they are delicious straight from the fridge!
Crunchy, creamy, cheesy and everything you want in a wrap!
Chips or carrots on the side and you’re good to go. YUM.
The perfect lunch is here: lemon chicken caesar wraps! These soft tortillas are filled with crispy lemon chicken cutlets, fresh, crunchy romaine lettuce, parmesan and lemon caesar dressing. Delicious, satisfying and fun to make at home!
Course Main Course
Cuisine American
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
Servings 4people
Author How Sweet Eats
Ingredients
1poundboneless skinless chicken breasts, cut into 6 or 8 cutlets
1 ½cupsseasoned bread crumbs
⅔cupfinely grated parmesan cheese
3teaspoonsfreshly grated lemon zest
1large egg,lightly beaten
2 to 3tablespoonsolive oil
4wraps or large tortillas
4cupschopped romaine lettuce
lemon caesar dressing
4garlic cloves,minced
3tablespoonsgreek yogurt
2tablespoonsfinely grated parmesan cheese
1tablespoondijon mustard
2teaspoonsred wine vinegar
2teaspoonsfreshly grated lemon zest
1teaspoonanchovy paste
½lemon,juiced
kosher salt and pepper
⅓cupextra virgin olive oil
Instructions
Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 4 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs, lemon zest and parmesan in another plate or bowl.
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!
Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.
This reheats great! I store mine in foil in the fridge and reheat in the oven or air fryer until warm.
Now it’s time to build your wrap! Heat the tortilla in the microwave for a few minutes or even the oven for 1 minute. Place a handful of lettuce in the center of the wrap. Top it with a few pieces of chicken. Drizzle on 1 to 2 tablespoons of caesar dressing. Top with parmesan cheese. Fold up the top and the bottom of the tortilla, then roll the sides in tightly to wrap it up.
Serve with extra dressing for dipping.
lemon caesar dressing
To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, lemon zest, and a big pinch of salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
Winner winner chicken dinner: this creamy chicken pasta is sure to become a weeknight dinner staple: quick and easy and packed with glorious garlicky flavor (garlic lovers, rejoice!) With a delightfully creamy sauce made with a surprisingly small amount of cream, this fast, filling, and flavorful pasta recipe is the kind of recipe you’ll want […]
Winner winner chicken dinner: this creamy chicken pasta is sure to become a weeknight dinner staple: quick and easy and packed with glorious garlicky flavor (garlic lovers, rejoice!)
With a delightfully creamy sauce made with a surprisingly small amount of cream, this fast, filling, and flavorful pasta recipe is the kind of recipe you’ll want to make again and again.
If you’re the kind of person who sees 2 garlic cloves called for in a recipe and instead throws in no fewer than 5, this recipe is for you. It’s got garlic galore, both fresh and powder, for a double dose of garlicky flavor.
Let’s just say Dracula wouldn’t dare come anywhere near your house after serving this dish.
Chicken and ricotta dumplings is the coziest winter soup you can make all season. A hearty, winter chicken soup base made with squash and kale, then stuffed with ricotta dumplings. Pure comfort food! We’re supposed to get some actual snow today and I can’t think of anything better than a creamy, satisfying bowl of soup. […]
Chicken and ricotta dumplings is the coziest winter soup you can make all season. A hearty, winter chicken soup base made with squash and kale, then stuffed with ricotta dumplings. Pure comfort food!
We’re supposed to get some actual snow today and I can’t think of anything better than a creamy, satisfying bowl of soup.
You know I always call these a “hug in a bowl” and that could not be more true for this recipe. A super cozy bowl of creamy chicken and vegetable soup, studded with ricotta dumplings.
I mean.
!!!!!!!
My classic chicken and dumplings soup is one of our most favorite meals EVER. It is pure comfort food. It is a dish that we turn to in the colder months – everyone in the house loves it – and it’s super cozy, warming and all around delicious. Personally, I think it’s the best chicken and dumplings I’ve ever had!
So I took that soup and gave it even MORE of a winter twist… if you can imagine. The base of this soup has butternut squash and baby kale. You can add just about any winter veggie – even a diced sweet potato would work. The result is such a hearty, wonderful base that could work as a soup on its own.
But!
Yes, but.
I’ve wanted to make ricotta dumplings for my soup for ages. We love ricotta gnocchi, and over the holidays, Max actually took a cooking class and learned how to make ricotta gnocchi. (It was so fun for him!)
When he came home with a huge container of his ricotta gnocchi, we put it to good use. We ate it with sauce of course, but I also stirred some into a clean-out-the-fridge soup. And that’s how this all began.
I used that classic dumpling recipe and swapped ricotta in for the buttermilk. Oh my gosh. The end result is such a light, cloud-like dumping – you won’t even believe it. And I think it makes the soup even better, because my chicken and dumplings is usually pretty dumpling-heavy, to ensure that everyone gets some dumpling.
The ricotta dumplings are AMAZING. They practically melt in your mouth and they are so easy to make.
I’ve always cooked my dumplings right in my chicken soup and I love it that way. Since the ricotta dumplings are lighter, some pieces of the dumplings do break off. We love that. It makes for a heartier soup that is perfectly filling and feels satisfying.
My chicken and dumpling recipes usually call for a dash of cream. It gives the soup the creaminess it needs without being too heavy or calling for a roux. In this case, you can also stir in a bit of ricotta to add to the creaminess. It won’t be entirely smooth, but it is so delicious and does add some satiety to the soup. So good.
To keep things simple, I use a rotisserie chicken. I almost always do this. If I don’t have leftover chicken in the fridge, I grab a rotisserie chicken and chop or shred it for my soups. It is so simple and makes this recipe an absolute breeze.(more…)
We love these chicken bacon ranch stuffed peppers! Caramelized peppers stuffed with a quinoa filling, loaded with chicken, broccoli, bacon, ranch seasoning and more. So satisfying and delicious! There’s a new stuffed pepper in town. It’s no secret that I’m ALWAYS creating new and exciting dinner ideas and I’m thrilled to tell you that we’ve […]
We love these chicken bacon ranch stuffed peppers! Caramelized peppers stuffed with a quinoa filling, loaded with chicken, broccoli, bacon, ranch seasoning and more. So satisfying and delicious!
There’s a new stuffed pepper in town.
It’s no secret that I’m ALWAYS creating new and exciting dinner ideas and I’m thrilled to tell you that we’ve got a good one. This is amazing!
These peppers are stuffed with a broccoli chicken quinoa filling, made with crispy bacon and drizzled with ranch dressing. They are warm, cozy, incredibly satisfying and taste absolutely wonderful. You don’t want to pass these up!
A million years ago I worked at Quiznos as a part time job. It was when it was a newer chain and I quickly fell in love with the chicken bacon ranch sandwich. I’ve mentioned before that I never really cared for ranch dressing – never really ate anything with ranch, actually (no, not pizza), so this was huge.
And it was so, so good. I’ve really enjoyed that flavor combination ever since, but it’s been years since I made anything close to a sandwich with those flavors.
I do have a chickpea bacon ranch salad that we really enjoy, but I tend to make it as a quick side dish to go with another meal component.
So enter: our chicken bacon ranch stuffed peppers. With broccoli! And quinoa!
The texture is incredible. These are so wildly satisfying, so filling and super delicious. There is something in them for everyone and the kids like them too.
Like most stuffed pepper recipes, this one does have a few steps – but they are so worth it.
I start with the bacon. I cook it until crispy then remove it from the pan – then throw in any other vegetables I want to add. Like onions, garlic and in this case, broccoli. Once those are sauteed a bit, I make the quinoa in the same pan.
You can use another grain here. I like to do a quick cooking one, so quinoa takes about 15 minutes and that’s perfect. I add in the quinoa and stock and cover the pan, cooking it with the vegetables.
While the quinoa cooks, I also pre-roast the peppers. If you’ve made any of my other stuffed pepper recipes, you know this is my secret. It takes 15 extra minutes but it is SO worth it. To do this, I slice the peppers and season them with salt and pepper. Then I roast them by themselves for 10 to 15 minutes.
Pre roasting the peppers gives them that classic roasty, caramely flavor that everyone loves. The peppers are more tender when they are finished too, which is how we prefer them anyway. It’s a few minutes of time and if you start it when you start the recipe, everything is done at the same time!(more…)
