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!
Quick and easy soups made with canned beans have become my favorite go-to easy meal when I’m too tired to cook and too broke to eat out. I’ve made several variations of this soup over the years, including the viral Rosemary Garlic White Bean Soup, but this week I made a Mediterranean-inspired Lemony Chickpea Soup. It’s fast, easy, has bright flavors, and pairs perfectly with some crusty bread for a simple no-fuss meal.
This incredibly simple Lemony Chickpea soup combines puréed chickpeas, broth, and some seasoning to create a perfectly comforting and flavorful bowl of soup. And since most of these ingredients are shelf-stable, this is a pantry meal you can make any time with no planning head.
Ingredients for Lemony Chickpea Soup
Here’s all you’ll need to make this deliciously easy chickpea soup:
Garlic: A hefty dose of garlic gives this soup a deep savory flavor and perfectly balances the bright lemon.
Olive Oil: Olive oil is used to sauté the garlic and give the soup a little bit of richness in the mouthfeel.
Chickpeas: This recipe uses canned chickpeas to make the entire preparation fast and easy. If you prefer to use chickpeas cooked from dry, you’ll need about 4-5 cups of cooked chickpeas.
Chicken Broth: Broth adds a lot of savory depth to the soup as well as the salt needed to make each flavor pop.
Lemon: A splash of lemon juice brightens up the flavors in the soup, provides a nice contrast to the savory garlic flavor, and gives the soup a fresh Mediterranean flavor.
Seasoning: The seasoning profile for the soup is fairly simple with just a little bit of thyme, oregano, red pepper, and black pepper. Keeping the seasoning light gives the soup a bright and fresh flavor.
What to Serve with Lemony Chickpea Soup
This chickpea soup is just begging for some crusty bread for dipping, so I highly suggest making a loaf of our easy no-knead bread or focaccia rolls. Or, if you need something a little faster, homemade garlic bread would also be amazing with this soup. And, if you want some veggies on the side, a simple side salad would be awesome, or you could go with something a little heftier, like tortellini salad.
Tips for Smooth Chickpea Soup
Canned chickpeas can often be a bit on the firm side, so to make sure your chickpea soup is extra smooth you may need to pre-boil the chickpeas, but it depends largely on the brand of chickpeas. Some canned chickpeas are quite soft, while others are very firm or borderline undercooked.
If your chickpeas are very firm, simply empty the can and liquid into a small saucepot and simmer them for about 10 minutes. Let the chickpeas cool before transferring to the blender to purée.
Add 2 of the cans of chickpeas to a blender with the liquid in the can and purée until smooth.* Drain the third can of chickpeas and set aside.
Mince the garlic and add it to a saucepot with the olive oil. Sauté the garlic over medium heat for about one minute, or just until the garlic becomes very fragrant.
Add the puréed chickpeas, drained chickpeas, chicken broth, thyme, oregano, red pepper, salt, and pepper to the soup pot with the garlic. Stir to combine.
Allow the soup to come up to a simmer, then simmer for 10 minutes, stirring occasionally.
While the soup simmers, zest and juice half of the lemon (you'll need about 2 Tbsp juice and ½ tsp zest). Slice the remaining lemon for garnish.
After the soup has simmered, add 2 Tbsp juice and a pinch of lemon zest, then stir to combine.
Taste the soup and adjust the salt, lemon juice, pepper, or other herbs to your liking. The amount of salt needed to properly flavor the soup will depend on the salt content of your broth, so make sure to salt to taste at the end.
Garnish the soup with the remaining lemon slices and zest, a drizzle of olive oil, and more pepper if desired, then serve with crusty bread and enjoy!
*Some brands of canned chickpeas are quite firm. To make the soup really smooth you may need to pre-simmer the beans for about 10 minutes to make them softer before blending.
How to Make Lemony Chickpea Soup – Step by Step Photos
Add two 15oz. cans of chickpeas to a blender, with the liquid in the can, and purée until smooth. If the brand of chickpeas you’re using are extra firm, you may want to simmer the chickpeas in the liquid for about 10 minutes before blending to soften them more. Let the simmered chickpeas cool slightly before blending, as blending hot liquids can be dangerous.
Mince four cloves of garlic (or more, if you’d like!) and add them to a saucepot with 2 Tbsp olive oil. Sauté the minced garlic over medium heat for about one minute, or just until the garlic becomes very fragrant.
Add the puréed beans, one can of drained chickpeas, 2 cups of chicken broth, ½ tsp dried thyme, ½ tsp dried oregano, 1 pinch of crushed red pepper, ¼ tsp salt, and ¼ tsp pepper to the pot. Stir to combine and bring the soup up to a simmer over medium heat.
Let the soup simmer for about 10 minutes, stirring occasionally. Meanwhile, zest and juice half of a lemon (you’ll need 2 Tbsp juice and about ½ tsp zest). Slice the other half of the lemon to use as a garnish.
After the soup has simmered for about 10 minutes, add 2 Tbsp lemon juice to the soup along with a pinch of lemon zest.
Taste the soup and adjust the salt, lemon juice, zest, or other herbs to your liking. The amount of salt needed will depend on the salt content of the broth used and it can really help the flavors pop, so make sure to salt to taste at the end.
Garnish the soup with the remaining slices of lemon and lemon zest, extra pepper, and a drizzle of olive oil. We also had some parsley in the fridge, so we added some of that for color.
This Tomato Florentine Soup is hearty, comforting, and packed with flavor from savory tomatoes and fresh spinach. And it’s 100% vegetarian friendly too! There’s something undeniably comforting about a bowl of warm, rich tomato soup. Add to that t…
This Tomato Florentine Soup is hearty, comforting, and packed with flavor from savory tomatoes and fresh spinach. And it's 100% vegetarian friendly too! There's something undeniably comforting about a bowl of warm, rich tomato soup. Add to that the earthy goodness of wilted spinach and the playful bite of mini pasta, and you've got yourself...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Tomato Florentine Soup.
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!
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).
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!
How to Make Chicken Enchilada Soup – Step by Step Photos
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.
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.
Stir well and cook the flour and spices with the vegetables for 2 minutes.
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.
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.
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, sour cream, or even some more sliced jalapeño and enjoy!
At the Indianapolis 500 race in 1970, Texas and New Mexico were pitted against each other, both on the track and off. In the lineup of drivers was Lloyd Ruby…
Source
At the Indianapolis 500 race in 1970, Texas and New Mexico were pitted against each other, both on the track and off. In the lineup of drivers was Lloyd Ruby...
One of the best ways to reduce food costs is to reduce food waste, and my favorite way to do this is to cook freezer-friendly recipes. Being able to stash my leftovers in the freezer means not having to eat the same thing for five days in a row and I love being able to reach into my freezer for an easy-to-reheat meal when I’m too tired to cook. Having a freezer full of pre-cooked single-portion leftovers makes life so much easier and keeps me from wasting money on take-out or delivery. If you also love this type of meal prep, we’ve got a massive list of our favorite freezer-friendly recipes for you, including breakfast recipes, soups & stews, main dish recipes, and dessert recipes. Enjoy!
Breakfast Recipes
If mornings are difficult for you, I highly suggest meal prepping some breakfast items to stash in your freezer. Then, when you’re scrambling in the morning with your eyes half-closed you can just grab something out of the freezer, reheat it in the microwave while waiting for the coffee to brew, and breakfast is done! Here are our favorite freezer-friendly breakfast recipes:
Make ahead breakfast burritos are an easy reheatable and portable breakfast meal prep idea. Including options for vegetarian or other add-ins! BudgetBytes.com
Don’t waste time in the drive-through line, just pop one of these hearty breakfast burritos into the microwave and go! They’re customizable, totally filling, and perfect if you have a big appetite in the morning.
Oatmeal lovers unite! This Apple Cinnamon Baked Oatmeal is so hearty and delicious! You can eat this hot or cold, alone or with milk poured over top. It’s definitely a step above your usual bowl of goopy oats!
If you love a savory breakfast, you’ll love these Country Breakfast Bowls. Full of roasted potatoes, scrambled eggs, cheese, and salsa, it’s like a big diner breakfast but homemade!
Skip the coffee shop muffins and make these incredible homemade Blueberry Muffins instead! You can make a whole batch for about the price of one muffin at a cafe and they freeze beautifully so you can enjoy one every day without them getting stale!
If you like a sweet treat with your morning coffee, these Strawberry White Chocolate Scones are to die for. Not to mention, they’re incredibly easy to make!
If you love banana bread but want something with a little less sugar and a little more balanced for breakfast, you have to try this Banana Bread Baked Oatmeal. It’s perfect to portion and freeze for a quick reheatable breakfast!
Who doesn’t want fresh homemade biscuits on demand? These freezer-friendly biscuits are a breeze to make and then you can bake one, two, or however many you need at a time, straight from the freezer!
Love egg mcmuffins but wish they had more vegetables? These freezer breakfast sandwiches are for you. It’s so easy to make a big batch that can feed you for weeks!
Soups & Stews
Soups and stews are made for meal prepping! They’re so easy to make, you get a lot of portions in one batch, and they freeze great. Just make sure to divide them into single portion containers before freezing so you can take one out at a time without having to thaw the whole pot.
If you want to get all of your daily veggies in one easy and delicious bowl, this cabbage soup is IT! It’s incredibly delicious, packed with nutrients, and will warm you up even on the coldest days.
Let your slow cooker do all the work with this zesty Chicken Tortilla Soup! Freeze this one without the toppings, then just add them to your bowl after reheating.
Lentils are my go-to low cost source of protein. They’re easy to cook, filling, and go with so many different flavors. This hearty tomato lentil soup is packed with vegetables and will not leave you wanting!
Taco Soup is such a classic comfort food, which makes it perfect to stash in your freezer. You’ll be so happy to find it waiting for you on days when you’re cold, tired, and hungry!
Chicken Stew is the ultimate comfort food and it’s definitely one that I’m always in the mood for. Having some of this stew stashed in the freezer means I will never go hungry!
This Vegan Lentil Stew is just as hearty and comforting as beef stew, but 100% plant-based. If you want to keep your freezer stashed with cozy comfort meals, this one is it!
Soups and stews are a great way to pack extra vegetables into your daily routine and this chunky lentil and vegetable soup is one of the best. It’s so colorful, flavorful, and full of delicious textures! Keep this one in your freezer for any time you need to add a little variety to your diet.
This Smoky Potato Chickpea Stew is truly a meal in a bowl because it’s packed with greens, starchy potatoes, and protein-filled beans, all in a delicious and flavorful tomato broth. This soup will sat-is-fy!
Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew packed with flavor that's easy to make and ready to devour in under an hour.
If you want F-L-A-V-O-R then you need to keep this Puerto Rican Chicken Stew on hand in your freezer. It’s lip-licking good and will keep you full and satisfied!
Main Dish Recipes
If brothy soups and stews aren’t your thing, here are some classic main dish recipes that will fill you up and keep you satisfied! You can freeze them alone, or pair with some easy freezable sides to make an entire quick reheatable meal!
Stuffed Bell Peppers were made for meal prepping! They’re like an entire meal in one delicious little bundle, already pre-portioned and ready for stashing in the freezer!
Lasagna roll ups are like perfectly portioned lasagna that is just waiting to be frozen for later! I’ve actually done a happy dance when finding some lasagna roll ups in the back of my freezer before. 😅
I’m always in the mood for chili, so it makes sense to whip up a big pot of this and stash bowls of it in my freezer for later. Hearty, delicious, and filling. You can’t go wrong!
Those little bean burritos you buy in the freezer aisle are so sad. Make your own bean and cheese burritos and stuff them with whatever your heart desires! Make them simple or stuff them to the brim, either way I promise they’ll be better than store-bought frozen burritos. ;)
Cabbage rolls are the OG comfort food and they’re already perfectly portioned for freezing! And don’t forget to spoon some of that delicious sauce onto the cabbage rolls before freezing. ;)
You’ll never be left with nothing for dinner if you keep these homemade meatballs in your freezer! You can pop them straight from the freezer into a pot of sauce to reheat so you can have dinner DONE with no planning ahead. 🙌
Okay, look. If you’re still buying frozen Stouffer’s lasagna you need to try making and freezing your own. This homemade lasagna is packed with so much more meat, cheese, and flavor than the kind you’d buy in the freezer aisle. Once you make it yourself you’ll never go back.
If you have some of this crock pot salsa chicken in your freezer you can use it later to make burrito bowls, tacos, nachos, or more! It’s the ultimate flex ingredient to keep stashed in the freezer.
If lasagna feels like too much work, this baked ravioli is what you need. It’s SO easy to make and has all the same great flavors as lasagna, and is just as perfect for portioning and freezing!
Like a quickie version of jambalaya, this Cajun Sausage and Rice Skillet delivers on the flavor without a ton of work! Talk about stocking your freezer without a lot of effort!
I will never not want Baked Ziti for dinner, so it makes sense to keep portions of this stocked in my freezer at all times. I just can’t pass up that saucy, cheesy, meaty goodness!
Take your typical rice beans and salsa meal up a notch with spicy chorizo and subtly sweet sweet potatoes! This one-pot Chorizo Sweet Potato Skillet is made for freezing and will always be ready and waiting when you need a hearty meal.
I will never tire of different variations of pasta, cheese, and sauce, and something about these big Pesto Stuffed Shells just makes it extra delicious. I love how the shells make it super easy to portion and freeze for later, too.
Pulled BBQ chicken sandwiches are only minutes away when you have some of this Slow Cooker BBQ Chicken stashed in the freezer! Just reheat the chicken in the microwave then pile it onto a soft bun for the easiest, most delicious meal ever!
If having more than one type of chili stashed in my freezer is wrong, I don’t want to be right! This black bean chili is slightly lighter and zestier than a traditional chili, but every bit as freezer-friendly!
Pulled pork goes with everything, so keeping some stored in your freezer is definitely a good move. Use it for burritos, nachos, tacos, soups, sandwiches, and more!
Beans and rice, but make it better. Beans and rice is always a freezer-friendly meal, but for this Southwest Chicken Skillet, we add pulled chicken, tons of spices, salsa, and melty cheese on top.
Dessert Recipes
And you can’t forget about dessert! So many baked goods and desserts freeze beautifully, which is perfect if you live in a small household and don’t want to eat an entire batch of cookies or cake within a week. Just freeze the dessert in single portions so you can enjoy a little at a time for weeks to come!
Cranberry Orange Bread is one that I look forward to all year long and since it freezes great I can enjoy this sweet and tangy dessert bread for months after cranberry season!
We have some of this insanely good Texas Sheet Cake in the freezer at the Budget Bytes studio right now and let me tell you, I LOVE sneaking a little bite of it out of the freezer whenever that sweet tooth hits. I like to cut it into smaller bite-sized squares before freezing so I can have a little nibble here and there.
Lemon Pound Cake is such a classic and the perfect treat to enjoy with a cup of coffee, but it’ll cost you a few dollars per slice at a cafe! But you can make this simple dessert at home for pennies on the dollar.
Cookies freeze great and these classic Chocolate Chip Cookies are no exception! Make a big batch, stash them in your freezer, then you can pop one in your lunch bag every day for weeks. It will be perfectly thawed by lunchtime!
These Homemade Fudge Brownies are another dessert that I love to cut into small bite-sized squares before freezing. They don’t freeze rock hard, so they’re great for grabbing a little nibble straight out of the freezer at any time.
These soft and fluffy two-bite Orange Cranberry Cream Scones are the perfect little tread to enjoy with coffee. It’s so convenient to keep them stashed in a freezer bag so you can just warm one up in the microwave whenever you need a special little treat. :)
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.
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.
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!
*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.
How to Make Italian Wedding Soup – Step by Step Photos
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.
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.
Divide and shape the mixture into 32 small meatballs, about 1 Tbsp each. Set the meatballs aside.
Chop one yellow onion, finely dice three stalks of celery and three carrots, and mince two cloves of garlic
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.
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.
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).
Finally, add about 4 cups of fresh spinach to the soup and stir it in until wilted (this should only take about a minute).
Give the soup a final taste and adjust the salt or other seasonings to your liking.
Serve hot and enjoy every cozy and hearty spoonful!
My hairdresser asked me why I lived in Dallas. “You’re not like most of the Dallasites I know,” he said. “In fact, when I first met you, I figured you’d…
Source
My hairdresser asked me why I lived in Dallas. “You’re not like most of the Dallasites I know,” he said. “In fact, when I first met you, I figured you’d...
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!