Spinach artichoke dip is a classic appetizer that is popular at parties and potlucks. If you are a fan, you will LOVE this Spinach Artichoke Chicken recipe. Juicy, tender chicken breasts are nestled in a rich and creamy spinach artichoke sauce. This ea…
Spinach artichoke dip is a classic appetizer that is popular at parties and potlucks. If you are a fan, you will LOVE this Spinach Artichoke Chicken recipe. Juicy, tender chicken breasts are nestled in a rich and creamy spinach artichoke sauce. This easy chicken dinner is easy to make and a family favorite! Serve with…
Every now and then you come across one of those recipes that just leaves you speechless. Well, today I’m introducing you to one of those recipes. This Creamy Garlic Chicken is so delicious, so flavorful, and so easy to make for a quick weeknight meal! It starts with tender, pan-seared chicken breasts that are then covered with a creamy, garlic-infused sauce. The moment my family tried this recipe, they instantly loved it! It honestly took everyone’s breath away. If you love simple recipes that are packed with flavor and made with a luscious cream sauce, then make sure to add this one to your weekly rotation!
Ingredients For Creamy Garlic Chicken
Here’s everything you need to make this creamy garlic chicken recipe:
Chicken: If you’ve seen a couple of my recipes, then by now you probably know I love using chicken breasts. So I opted for two boneless, skinless chicken breasts that I cut in half. But you can certainly use boneless, skinless chicken thighs instead.
All-purpose flour: A little bit of flour adds a light breading to the chicken breasts and the perfect compliment to the creamy garlic sauce.
Garlic: Garlic is the star of the show for this dish, so we’re using lots of it. One whole head of garlic to be exact. The garlic cooks down and infuses the sauce without overpowering the dish.
Olive Oil and Butter: Both are used to cook the chicken breasts and a little more butter is used to sauté the garlic cloves.
Chicken Broth and Heavy Cream: The rich garlic sauce is made with a combination of chicken broth and heavy cream. Both of them simmer together, along with the garlic cloves, until a creamy, flavorful sauce is formed.
Seasoning: The chicken breasts are seasoned with a little salt, pepper and Italian seasoning; and the sauce is seasoned with garlic powder plus a little salt & pepper to taste.
Can you eat the garlic cloves?
You may be curious if you can eat the whole garlic cloves with your chicken. The answer is YES! Sautéing the garlic cloves in the butter, then simmering them in the sauce, removes any overpowering, strong garlic taste and leaves a very subtle, delicious flavor. I love to spoon the garlic over the chicken along with the creamy sauce right before serving.
Recipe Tips!
After all the garlic cloves are peeled, I like to carefully smash them with the side of a large chef’s knife by pressing down on the side of the knife with the heel of my hand. Smashing the cloves releases more of their flavorful oils and gives the sauce a stronger garlic flavor.
Make sure you stir the garlic cloves frequently when sautéing them in the skillet with the butter. You don’t want the garlic to burn. As soon as it starts to turn a light brown color, add in the liquids and stir.
What To Serve With Creamy Garlic Chicken?
Creamy sauce recipes like this creamy garlic chicken are perfect to serve with Mashed Potatoes, so the potatoes can soak up all of that extra sauce. You can also serve the chicken and sauce over a bed of pasta or rice, or serve it with a simple side salad or in our case a Caesar salad. You really can’t go wrong with any side that you choose!
Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts).
Season each breast with Italian seasoning, salt, and black pepper. Then sprinkle the flour over both sides of the chicken breasts and rub it in until the chicken is evenly coated.
Heat a large skillet over medium heat and add the olive oil and 1 Tbsp of butter. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
While the chicken is cooking, peel the garlic cloves and then carefully smash them with the side of a large chef's knife by pressing down on the side of the knife with the heel of your hand.
Once the chicken is removed, to the same skillet add the remaining 1 Tbsp of butter, then add the garlic cloves. Turn the heat down to medium-low and sauté the garlic for 3 minutes or until lightly browned and fragrant. Make sure to stir the garlic frequently to prevent it from burning.
Next pour the chicken broth and heavy cream into the skillet, then add the garlic powder. Stir and scrape up any brown bits from the bottom of the skillet. Allow the sauce to simmer in the skillet for 8-10 minutes, or until it has reduced and thickened by about 50%. Taste the sauce at this point and add salt and pepper if needed (I added about ⅛ tsp of salt and ⅛ tsp of black pepper).
Finally, return the cooked chicken breasts to the skillet and spoon the creamy sauce over top. Allow the chicken to heat through. Serve with fresh chopped parsley (optional), and enjoy!
How to Make Creamy Garlic Chicken – Step by Step Photos
Using a sharp knife, carefully fillet 2 chicken breast into two thinner cutlets (or use thin-cut chicken breasts). Season each breast with 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp freshly cracked black pepper. Then sprinkle 1/4 cup all-purpose flour over both sides of the chicken breasts and rub it in until the chicken is evenly coated.
Heat a large skillet over medium heat and add 2 Tbsp olive oil and 1 Tbsp of butter. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
While the chicken is cooking, peel the garlic cloves from 1 whole head of garlic. Then carefully smash them with the side of a large chef’s knife by pressing down on the side of the knife with the heel of your hand.
Once the chicken is removed, to the same skillet add the remaining 1 Tbsp of butter, then add the garlic cloves. Turn the heat down to medium-low and sauté the garlic for 3 minutes or until lightly browned and fragrant. Make sure to stir the garlic frequently to prevent it from burning.
Next pour 1 cup chicken broth and 3/4 cup heavy cream into the skillet, then add 1/2 tsp garlic powder. Stir and scrape up any brown bits from the bottom of the skillet. Allow the sauce to simmer in the skillet for 8-10 minutes, or until it has reduced and thickened by about 50%.
Taste the sauce at this point and add salt and pepper if needed (I added about ⅛ tsp of salt and ⅛ tsp of black pepper). Return the cooked chicken breasts to the skillet and spoon the creamy sauce over top. Allow the chicken to heat through.
Serve with fresh chopped parsley (optional) and enjoy this creamy, flavorful sauce with mashed potatoes, pasta, or any of your favorite sides.
I’m all about the creamy soups during the cold winter months, and this incredibly creamy Mushroom Soup is one of the best. This mushroom soup recipe is so easy to make and is as cozy as it gets. You’ll want to serve this soup with some crusty bread or crackers to soak up every drop of that savory creamy broth because it is just to die for. And the best part? Because this mushroom soup is so simple and uncomplicated, it’s also very inexpensive, even when the cost of mushrooms is on the higher side!
Ingredients for Mushroom Soup
I love this Creamy Mushroom Soup for its simplicity. It’s just sautéed mushrooms, a creamy broth, and a few simple seasonings. Here’s what you’ll need to make this mushroom soup:
Mushrooms: I highly suggest using baby bella mushrooms for this soup because they have a nice deep color and rich flavor. White button mushrooms will not add as much color or flavor to the soup. You could also chop up some larger portobello mushroom caps to use in place of the Baby Bellas.
Olive Oil: Olive oil is used to sauté the mushrooms so they get a nice deep brown color, which adds both flavor and color to the soup.
Garlic: Garlic adds depth to the flavor and Pairs just perfectly with the flavor of the mushrooms.
Butter: Butter adds richness to the soup and combines with the flour to create a roux, which thickens the broth.
Flour: All-purpose flour combines with the butter to create a roux, which thickens the broth. Without the flour, the broth will be very thin.
Vegetable Broth: Vegetable broth is the base for this soup and it provides complexity to the flavor, as well as a nice brown color. You can use mushroom broth instead if you have it.
Heavy Cream: Heavy cream adds a deliciously rich and creamy flavor to the soup.
Seasonings: This mushroom soup is seasoned simply with salt, pepper, thyme, and soy sauce. The soy sauce adds a wonderfully earthy umami flavor that enhances the mushrooms.
What Else Can I Add?
If you want to put your own spin on this mushroom soup recipe, here are a few other ingredients you can add:
Paprika: Add sweet paprika to make it closer to a Hungarian Mushroom Soup.
Onion: If you want even more savory vegetable flavor, sauté a finely diced onion with the mushrooms.
Sour Cream: To make the soup even richer and to add a slight tang, stir a few dollops of sour cream into the broth at the end.
Homemade Croutons: Top your soup with homemade croutons for a delicious garlicky crunch!
Make it Vegan
It’s very easy to convert this recipe to a vegan mushroom soup. Simply use coconut oil in place of the butter to make the roux, and then use full-fat coconut milk in place of the heavy cream. Coconut milk tastes really good in savory recipes like this and actually pairs very well with mushrooms! Check out our Vegan Creamy Mushroom Ramen for another example of these flavors together.
What to Serve with mushroom Soup
The broth in this soup is extremely rich and creamy and you’re going to want to sop up every drop, so I highly suggest serving it with some crusty bread like our No-Knead Bread, Focaccia Rolls, or Soda Bread. Or, if you don’t want to make homemade bread, at least make sure you have some crackers on hand!
Using really good, full-flavored broth is key to making mushroom soup taste its best. We suggest using Better Than Bouillon to make the broth used in this soup because it has tons of flavor, is budget-friendly, and reduces waste compared to boxed and canned broths. We used their vegetable-flavored bouillon, but you could certainly use their mushroom flavor if you have it.
Wash the mushrooms to remove any dirt or debris. Slice the mushrooms and mince the garlic.
Add the olive oil, mushrooms, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown. Add the minced garlic and continue to sauté for one minute more.
Add the butter and flour to the pot. Stir and cook for about two minutes more, or until the butter coats the bottom of the pot and turns deep golden brown.
Once the flour mixture is a bit browned, add the vegetable broth, soy sauce, and thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
Finally, stir the cream into the soup. Give the soup a taste and adjust the salt or pepper to your liking. Serve with crusty bread and enjoy!
How to Make Creamy Mushroom Soup – Step by Step Photos
Begin by rinsing and slicing one pound of baby Bella mushrooms.
Add the mushrooms to a soup pot with 1 Tbsp olive oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until they release all of their water, the water evaporates, and the mushrooms begin to brown. Add three cloves of minced garlic and sauté for about one minute more.
Add 3 Tbsp of salted butter and 4 Tbsp all-purpose flour to the pot. Continue to stir and cook over medium heat, allowing the butter to melt and create a paste with the flour that coats the mushrooms.
The butter and flour will begin to coat the bottom of the pot. When it becomes medium brown, it’s time to add the liquid to the pot.
Add three cups of vegetable broth, ⅛ tsp thyme, and 1 tsp soy sauce to the soup pot and stir to dissolve all of the browned bits off the bottom of the pot. Allow the broth to come up to a boil, at which point it will thicken slightly from the flour and butter roux.
Once the soup has reached a boil, turn the heat down to medium-low and add ½ cup heavy cream. Allow the soup to heat through and begin to simmer gently.
Taste the soup and adjust the salt or other seasonings if desired. The soup may need additional salt depending on the salt content of the broth used. We used Better Than Bouillon, which tends to be on the salty side, so we did not need any additional salt.
Serve the creamy mushroom soup with your favorite crusty bread and enjoy!
Our classic Chicken Pot Pie recipe with a traditional pie crust is the BEST and one of our most popular recipes. If you haven’t tried it, add it to your dinner plans ASAP. We also like to make this Chicken Pot Pie with Biscuits because it is SO e…
Our classic Chicken Pot Pie recipe with a traditional pie crust is the BEST and one of our most popular recipes. If you haven’t tried it, add it to your dinner plans ASAP. We also like to make this Chicken Pot Pie with Biscuits because it is SO easy. The filling is loaded with chicken,…
The Olive Garden restaurant made Zuppa Toscana (Tuscan soup) extremely popular. It is a creamy soup made with Italian sausage, bacon, tender potatoes, garlic, and kale. It is rich, hearty, and flavorful. No wonder it is so popular. Well, good news, you…
The Olive Garden restaurant made Zuppa Toscana (Tuscan soup) extremely popular. It is a creamy soup made with Italian sausage, bacon, tender potatoes, garlic, and kale. It is rich, hearty, and flavorful. No wonder it is so popular. Well, good news, you don’t have to go to the Olive Garden to enjoy this soup. You…
Fast and easy meals are the only thing helping me survive this time of year (…or any time of year for that matter), and this super quick and creamy pasta with peas and ham was a total winner for me. It’s inspired by a classic Italian dish, Pasta alla Papalina, and follows my favorite “formula” for easy meals: pasta + butter + Parmesan + vegetable. This variation on that formula has a few extra ingredients to give it a rich finish, but it’s still just as fast and easy (hello, one pot)!
What is Pasta with Peas and Ham?
This super simple dish is based on a classic Italian dish, Pasta alla Papalina, which features fettuccine, cured ham, peas, and onions in a rich sauce made with cream and either Pecorino Romano or Parmesan cheese. For this budget interpretation, I used a diced ham steak, heavy cream, and grated Parmesan. It may not be as fancy, but it’s EASY (read no chopping!) and still super delicious.
Ingredients for Pasta with Peas and Ham
This recipe is super flexible, so here’s what I used to make my pasta with peas and ham with some possible substitutions listed for each item:
Pasta: I used ditalini (small short tubes) because we had it on hand and I thought the shape would be a good match for the green peas, but you can make this dish with literally any type of pasta you might have in your kitchen. It’s a great way to use up the odds and ends of boxes of pasta!
Sweet Peas: I used frozen sweet peas, but you can use fresh peas if you have them. Simply add the fresh peas to the boiling pasta water a few minutes earlier so they can cook with the pasta. You can also substitute the peas with another green vegetable like broccoli or spinach.
Ham: I used a simple ham steak from the grocery store that I diced up and browned in the pot for extra flavor. Ham steaks can usually be found in the refrigerated packaged meat section of the grocery store, near bacon. You could also use bacon, pancetta, or even a cured sausage for this dish.
Butter and Heavy Cream: Full-fat dairy is what makes this dish so scrumptious. I’ve made plenty of pasta dishes similar to this one with just butter, so that is an option if you don’t have the heavy cream, but I love the rich sauce that the cream creates.
Parmesan: Parmesan coats the pasta for a nice boost of nutty umami flavor. You can also use Pecorino Romano or another hard-aged cheese.
Salt and Pepper: I love the way salt and pepper sprinkled over the pasta at the end adds small pops of flavor to every bite. You can also add a pinch of red pepper flakes if you want a little kick.
How Are the Leftovers?
Quick pasta dishes like this are definitely best when made fresh, and luckily they are easy enough to whip up even when you’re short on time. The creamy sauce will tend to absorb into the pasta as it refrigerated, so if you do reheat your leftovers you might want to add an extra splash of cream or milk to add some moisture back in.
Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and cook just until tender. Add the frozen peas and continue to cook for one minute, then drain the pasta and peas in a colander.
While the pasta is cooking, dice the ham into small pieces. After draining the pasta and peas, add the diced ham and butter to the pot. Cook over medium, stirring often, until the ham has browned.
Add the drained pasta and peas back to the pot along with the heavy cream. Stir and heat over medium until the cream is hot, dissolving the browned bits off the bottom of the pot as you stir.
Remove the pot from the heat, sprinkle the grated Parmesan over the pasta, and stir to combine. Season to taste with salt and pepper, then serve.
How to Make Pasta with Peas and Ham – Step by Step Photos
Bring a large pot of water to a boil, then add 2 cups of ditalini pasta (or 8oz. of your favorite pasta shape) to the water and boil just until tender. Add 1 cup of frozen sweet peas to the water and continue to cook for one minute. Drain the pasta and peas in a colander.
While the pasta is cooking, dice one 8oz. ham steak into small pieces. After draining the pasta and peas, add the diced ham to the pot along with 1 Tbsp butter. Cook the ham over medium heat until it is browned (3-5 minutes).
Add the drained pasta and peas to the pot with the ham, along with ½ cup heavy cream. Stir and heat the pasta and cream over medium, dissolving the browned bits off the bottom of the pot as you stir. Heat and stir just until the cream is hot.
Remove the pot from the heat and sprinkle ¼ cup grated Parmesan over top. Stir to combine.
Season the pasta with salt and pepper to taste (I used about ¼ tsp of each).
And that’s it! Super easy peasy (pun intended) and delicious! Enjoy!
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!
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!😉
110oz.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.
How to Make Chicken Spaghetti – Step by Step Photos
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.
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.
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.
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.
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.
Now chop the cooked chicken breasts into smaller ½ inch pieces.
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.
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 the cheese is melted on top.
This Chicken Spaghetti casserole is so creamy and delicious, it’ll soon become one of your favorite recipes! Enjoy!
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!
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.
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.
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!
How To Make Slow COoker Potato Soup – Step By Step PHotos
Wash and dice 2 celery stalks, peel and dice 2 carrots, dice 1 onion, and mince 3 garlic cloves.
Wash, peel, and chop 3 lbs. of Yukon gold potatoes into roughly 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 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.
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.
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.
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. We also topped ours with a little soup cream and some freshly cracked black pepper. Simple, creamy, delicious, and SO GOOD!
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!
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.
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!
If that flaky, buttery, pie crust is just calling your name…then feel free to make our traditional Chicken Pot Pie recipe!
How to Make Chicken Pot Pie Soup – Step by Step Photos
Shred or dice two cooked chicken breasts and set the chicken to the side.
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.
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.
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.
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.
Now taste to see if any additional seasoning is needed. Feel free to garnish with fresh parsley (optional).
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!
If you’re looking for an easy-to-make dessert that’s crazy delicious with an absolute knock-out wow factor—this creamy, citrusy Puerto Rican-style flan is where it’s at! You can make it up to a week ahead, and it’s ridiculously budget-friendly. Are you ready for a new family favorite?
What Is Flan?
Puerto Rican-style flan is a chilled custard made with eggs, milk, sugar, and vanilla extract. The custard base is poured over a layer of caramelized sugar, and then baked in a water bath, ensuring even cooking and preventing the flan from cracking. Once the flan is baked, it’s cooled completely before being inverted onto a serving plate. The caramel sauce flows over the flan, creating a gorgeous, glossy presentation.
Ingredients for Flan
I love how truly simple this recipe is. You probably have everything you need right in your pantry! Here’s what you need to make my easy recipe for Puerto Rican-style flan:
White Sugar: Creates the caramel sauce for our flan.
Orange: The juice and zest of this fruit help flavor the custard.
Sweetened Condensed Milk and Evaporated Milk: Create the base of our custard. You can substitute with Sweetened Condensed Coconut Milk and Evaporated Coconut milk.
Heavy Cream: Adds a velvety mouthfeel to the custard. You can substitute it with unsweetened coconut cream.
Bay Leaf: Adds an earthy note to the custard to balance the sweetness. If you don’t have a bay leaf, skip it.
Eggs: Thicken the custard and give it a buttery yellow hue. You need eggs to make this an authentic flan. But if you are trying to make this a plant-based dessert, mix 1/2 cup of cornstarch in 3/4 cup of water and add it to the milk mixture.
Vanilla Extract: Adds a floral note to the custard and helps balance the sweetness.
What To Serve With Flan
In Puerto Rico, flan is usually served plain, but you can top yours with Homemade Whipped Cream or shaved chocolate. Citrus zest is also lovely with this recipe, as are sliced fresh berries. If you want to lean in on the fruit angle, Strawberry Sauce or Cherry Sauce are fantastic with it as well.
How To Store Flan
Flan shouldn’t be left at room temperature for more than two hours. Store leftovers in an airtight container with a sheet of plastic or parchment directly on the surface. It will keep for up to 2 days in the fridge. To freeze flan for up to 2 months, slice leftovers and wrap well, then place in an airtight container. Thaw overnight in the fridge.
Preheat the oven to 450°F. Find a baking sheet large enough to accommodate a 9-inch pie dish or cake round with a flat top. It must lay flat for the flan to come out of it and onto a serving dish without breaking.
Set a light-colored sauce pot over medium heat and add the sugar and 1/4 cup of orange juice. (If the orange didn’t release a ¼ cup of juice, make up the difference with water.) Heat the sugar and melt it until it turns light golden brown, then take the pot off the heat. The sugar will continue to brown off the heat. Do not stir the sugar, which can cause it to recrystallize and get grainy. Instead, swirl the pan.
Pour the hot sugar syrup into the 9-inch pie dish or cake round, coating the bottom in an even layer. Set aside.
Add the sweetened condensed milk, evaporated milk, heavy cream, bay leaf, strips of orange zest, and a pinch of salt to a medium pot. Heat until steaming, then take off the heat, cover, and steep for 20 minutes.
When the milk mixture has finished steeping, beat 4 eggs with 1 tablespoon of vanilla in a large bowl. Pour the steeped milk mixture through a fine mesh sieve into the egg mixture and mix. Do not whip; you don't want to incorporate air into the liquid.
Meanwhile, bring 2 quarts of water to a boil for the water bath. Pour the milk and egg mixture into the prepared 9-inch pie dish or cake round, then place the pie dish or cake round onto the baking pan. Place the baking pan in the oven and fill halfway with boiling water to surround the pie dish or cake round, creating a water bath.
Lower the temperature of the oven to 350°F. Bake the flan for 60 to 70 minutes until the custard has set but still jiggles like thick lava in the middle. Let the flan cool completely. Then, place it in the fridge to set for at least 8 hours.
To serve the flan, run a knife around the edges of the pan. Then, top the 9-inch pie dish or cake round with the serving plate and carefully flip it over. Tap the baking dish gently to help the flan release. When you hear the flan release from the pie dish, remove the pie dish carefully and let caramel sauce flow over the flan.
Preheat the oven to 450°F. Find a baking pan large enough to accommodate a 9-inch pie dish or cake round with a flat top. It must lay flat for the flan to come out of it and onto a serving dish without breaking.
Set a light-colored pot or skillet over medium heat and add ¾ cup of sugar and 1/4 cup of orange juice. (If the orange didn’t release a ¼ cup of juice, make up the difference with water.) Heat the sugar and melt it until it turns light golden brown, then take the pot off the heat. The sugar will continue to brown off the heat. Do not stir the sugar, which can cause it to recrystallize and get grainy. Instead, swirl the pan.
Pour the hot sugar syrup into the 9-inch pie dish or cake round, coating the bottom in an even layer. Set aside.
Add one 14oz. can of sweetened condensed milk, one 12oz. can of evaporated milk, one cup heavy cream, one bay leaf, strips of zest of one orange, and one pinch of salt to a medium pot. Heat until steaming, then take off the heat, cover, and steep for 20 minutes.
When the milk mixture has finished steeping, beat 4 eggs with 1 tablespoon of vanilla in a large bowl. Pour the steeped milk mixture through a fine mesh sieve into the egg mixture and mix. Do not whip; you don’t want to incorporate air into the liquid.
Pour the milk and egg mixture into the prepared 9-inch pie dish or cake round. Place the pie dish or cake round into the baking pan.
Boil 2 quarts of water. Place the baking pan in the oven and fill halfway with boiling water to create a water bath around the pie pan. Lower the temperature of the oven to 350°F.
Bake the flan for 60 to 70 minutes until the custard has set but still jiggles like thick lava in the middle. Let the flan cool completely. Then, place it in the fridge to set for at least 8 hours.
To serve the flan, run a knife around the edges of the pan. Then, top the 9-inch pie dish or cake round with the serving plate and carefully flip it over. Tap the baking dish gently to help the flan release. When you hear the flan release from the pie dish, remove the pie dish carefully and let caramel sauce flow over the flan.
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