Tender crockpot chicken simmered in a creamy, poultry-seasoned gravy, then thickened right in the crockpot for a cozy, no-fuss dinner.
Instructions
In a medium bowl, whisk together evaporated milk, broth, bouillon cube, poultry seasoning, onion powder, garlic powder, and pepper.
Add chicken to a 6-quart slow cooker. Pour the mixture over top.
Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours, or until chicken is tender and cooked through.
Remove chicken from the slow cooker. Whisk the cornstarch with 2 tablespoons cold water. Stir into the slow cooker, and cook on HIGH for 10-15 minutes, or until thickened.
Once thickened, whisk in the butter. Taste and season the gravy with additional salt and pepper if needed.
Shred or slice the chicken and return it to the gravy.
Notes
If desired, add browning sauce for a darker gravy.Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Chicken Saltimbocca feels a little fancy but comes together fast in one skillet, making it perfect for busy weeknights! It’s a reliable go-to when you want dinner to look impressive without adding extra steps.
Flavor: Savory and aromatic with tender chicken, salty prosciutto, fresh sage, and a rich, buttery wine sauce.
Skill Level: I first had this at an Italian restaurant, but once I saw how easy it is to make at home, it quickly became a weeknight favorite. It’s great for cooks of any level!
Recommended Tools: A good quality skillet is a must-have for one-pan dinners like this one, as it helps create the fond (browned bits stuck to the bottom of the pan) for the sauce and evenly distribute heat.
Serving Suggestions: I love serving this for a simple yet special weeknight meal. It pairs perfectly with mashed potatoes, risotto, or pasta.
Ingredient Tips and Smart Swaps
Chicken: Choose breasts that have an even thickness, or use chicken cutlets. If some pieces or sections are thicker than others, slice horizontally and pound with a meat mallet for even thickness.
Prosciutto: Make sure that the prosciutto is sliced thinly. If the pieces are small, you may need to layer two pieces to cover the chicken. Replace it with deli ham, bacon, or pancetta in a pinch, but it will alter the flavor slightly.
Herbs: Use fresh large sage leaves for this chicken recipe. Press the leaves into the chicken so they infuse the meat. Dried sage will not work.
Wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio. If you don’t have wine, replace it with broth and 1-2 teaspoons of lemon juice.
How to Make Chicken Saltimbocca
Prepare and season the chicken (full recipe below).
Top the chicken with sage and prosciutto, and lightly dredge in flour.
Cook chicken until golden and cooked through, then remove and keep warm.
Make sauce in the same skillet, then return chicken and spoon sauce over to heat through.
Pat the chicken dry before seasoning so the prosciutto adheres well.
Don’t skip scraping up the browned bits. These bits and where all the flavor comes from!
Simmer the wine just long enough to cook off the alcohol and deepen the flavor.
If the sauce reduces too much, add a splash of broth to loosen it.
If a piece of prosciutto lifts during cooking, press it gently with a spatula for a few seconds.
Keep cooked cutlets covered while making the sauce so they stay warm and juicy.
Save it For Later
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of broth to keep the chicken tender and juicy.
Freezing isn’t recommended because the prosciutto softens, and the sauce can separate.
Italian-Style Dinner Favorites
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Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Slice each chicken breast in half horizontally to make 4 cutlets. Pound chicken breasts or cutlets to an even ¼-inch thickness if needed. Season both sides with salt and pepper.
Top each cutlet with 2 sage leaves and then lay a slice of prosciutto over each, tucking it around the edges of the chicken.
Place flour in a shallow dish and lightly dredge each cutlet, shaking off the excess.
Heat olive oil in a large skillet over medium-high heat. Add the chicken, proscuitto side down, and cook for 3 to 4 minutes, or until golden (cooking in batches if needed). Flip and cook another 2–4 minutes, or until chicken is cooked through. Transfer to a plate and cover to keep warm.
Reduce heat to medium. Add butter to the same skillet, then whisk in the wine. Simmer 2–3 minutes, scraping up any brown bits.
Add chicken broth and simmer another 4–5 minutes or until slightly reduced.
Return chicken (with any juices) to the pan and spoon sauce over top. Simmer 1-2 minutes to heat through.
*If your slices of prosciutto are small, you may need two slices per piece of chicken. Keep leftovers in an airtight container in the refrigerator for 4 days.
This one-skillet kielbasa and sauerkraut is a warm, hearty meal perfect for busy evenings. After a quick simmer, the flavors blend into a cozy dinner that’s ready in under 30 minutes.
Flavor: Savory, smoky, and buttery with tangy sauerkraut and sweet, caramelized onions.
Skill Level: Simple ingredients and simple steps get this easy dinner on the table quickly with minimal clean-up.
Time-Saving Tip: Buy pre-sliced kielbasa and onions to make prep quick.
Kielbasa: Choose fully cooked kielbasa sausage for the fastest cook time. Swap for any summer sausage, Polish sausage, meatballs, bacon, or diced ham.
Sauerkraut: Drain well so it simmers instead of steams. Replace the sauerkraut with a bag of coleslaw mix in a pinch.
Seasonings: Chicken broth with a little oregano adds depth of flavor to kielbasa and sauerkraut. For a classic flavor, add a pinch of caraway seeds. If you like it a little sweeter, stir in a splash of apple juice or apple cider, or a small spoonful of brown sugar.
Variations: Toss in a bag of frozen diced potatoes in Step 3 or some sliced apples for a traditional Polish flavor. Bump up the nutrition by adding some shredded zucchini or a bag of peas and carrots.
How to Make Kielbasa and Sauerkraut
Brown sliced kielbasa in oil. Transfer to a bowl.
Cook the onion in butter, and add the remaining ingredients (full recipe below), including kielbasa.
Simmer until heated through.
Slice the kielbasa diagonally for more surface area and better browning.
Be sure to let the kielbasa sit undisturbed for a minute or two per side to truly sear and not steam.
For a milder tang, rinse the sauerkraut before adding it to the skillet. For a bolder flavor, leave it un-rinsed.
If doubling the recipe, sear the kielbasa in batches so the pan stays hot and they brown nicely.
Leftovers That Last!
Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze portions in zippered bags for up to a month. Reheat on the stovetop, in a crock pot, or in a casserole dish covered with aluminum foil in the oven.
More Cozy & Comforting Dishes
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Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Heat oil in a large skillet over medium-high heat. Add kielbasa and cook until browned on both sides, about 5 minutes. Transfer to a bowl and set aside.
Reduce the heat to medium and to the same pan, add butter and onions. Cook, stirring occasionally, until tender, about 5 minutes.
Stir in sauerkraut, broth, oregano, and black pepper. Mix well to combine. Add kielbasa.
Cover and simmer over medium-low heat for 10 to 15 minutes, stirring occasionally, until heated through and flavors are blended.
Serve warm with crusty bread or boiled potatoes.
Rinse sauerkraut if you prefer a milder flavor. * Add sliced apples or a splash of apple cider for a touch of sweetness. Keep leftovers in an airtight container in the refrigerator for up to 4 days.
This cabbage and sausage recipe is a one-pan dinner that is simple, satisfying, and perfect for any weeknight. Smoked sausage is fried with chopped cabbage and shredded carrots in a savory broth for a warm, comforting meal.
Flavor: Smoky sausage and caramelized cabbage are a cozy flavor duo.
Skill Level: This one-pot dinner has easy prep to make new cooks feel like pros.
Budget Tip: This recipe is made with budget-friendly ingredients you likely already have. To stretch it even further, toss in any leftover veggies you have in the fridge.
Serving Suggestions: This crowd pleaser can be kept warm in a slow cooker so guests can help themselves. Pair with a side of Irish soda bread, and dinner is served.
Key Ingredients and Easy Variations
Cabbage: Green cabbage works well in this recipe. Choose heavy heads and remove any discolored or limp leaves. For a softer texture, opt for savoy or napa cabbage.
Sausage: Pre-cooked smoked sausage, Polish kielbasa, or summer sausage are big time-savers for this recipe. Cook just long enough to brown the edges.
Seasonings: Pantry basics are all you need for this recipe, but you can spice it up with a dash of red pepper flakes.
Variations: Bulk up the recipe even further by mixing in some cooked egg noodles. Try rotisserie chicken or shrimp in place of the sauce. Or if time is tight, toss in a bag of frozen meatballs in Step 1 (no need to thaw).
How to Make Cabbage and Sausage
Brown sausage in butter, set aside.
Cook the onion and garlic until softened.
Add remaining ingredients (full recipe below). Cover and cook until the cabbage is softened.
Add sausage back to the pan and cook until the cabbage is tender.
Storing Leftovers
Keep leftover sausage and cabbage in a covered container in the refrigerator for up to 3 days and reheat portions in the microwave. Or freeze leftovers in zippered bags for up to 3 months.
Classic Cabbage Favorites
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Cabbage and Sausage
Cabbage and sausage is a hearty, one-pan meal with tender veggies and savory flavor.
Prep Time 20 minutesminutes
Cook Time 28 minutesminutes
Total Time 48 minutesminutes
In a large nonstick skillet, melt butter over medium-high heat. Add the sliced sausage and cook until browned, 4–5 minutes. Transfer to a plate and set aside.
Reduce the heat to medium and in the same skillet, add the onion. Cook until slightly softened, about 3 minutes. Stir in the garlic and cook for 30 seconds more.
Add the chopped cabbage, broth, carrot (if using), vinegar, salt, pepper, and smoked paprika. Cover and cook, stirring occasionally, until the cabbage begins to soften, about 15 minutes.
Uncover, add the sausage to the skillet, and toss to combine. Cook for another 5 to 10 minutes, or until the liquid has evaporated and the cabbage is tender.
Season to taste and serve.
A pinch of red pepper flakes will add a little kick.
This chicken tortilla soup recipe is easy to make with just one pot!
Tender chicken breasts are simmered in seasoned broth with beans and veggies and then topped with fried tortilla strips and avocado slices for an easy anytime meal.
It’s quick to prep in just one pot.
No need for cooked chicken, it simmers in the broth making it easy and flavorful!
It’s packed with veggies and beans (add extra if you’d like) for a hearty soup packed with goodness.
Everyone loves the flavor and it reheats and freezes well.
What You’ll Need To Make Chicken Tortilla Soup
Chicken:I use boneless skinless chicken breasts for this soup—they do not need to be pre-cooked or browned. You can replace it with chicken thighs or leftover rotisserie chicken (see recipe notes). Frozen chicken can also be used; just allow more time for cooking.
Vegetables: Onions, Rotel tomatoes, and corn add flavor to this chicken tortilla soup.
Broth: I prefer chicken broth in this recipe, but you can use beef or vegetable broth. Low-sodium chicken broth works well too.
Tortilla Strips: Homemade tortillas taste best in this recipe and are super easy to make, or you can buy them. Short on time? Crush up some tortilla chips or Fritos.
Stretch the chicken further by adding extra vegetables, like green bell pepper or zucchini, and broth.
Add 2 cups extra broth to the soup and add cooked white rice to the bottom of each bowl to stretch the soup further.
How to Make Chicken Tortilla Soup
Make tortilla strips (recipe below).
Soften onion, garlic, and jalapeno. Add the remaining soup ingredients (including raw chicken breasts) and simmer.
Remove chicken, shred, and return to the soup.
Serve with desired toppings—see my favorites below.
Add Fun Toppings!
Chicken tortilla soup is a fun family recipe—set out your favorite toppings and let everyone dress their own bowl.
Sour cream, salsa, or guacamole.
Cheese: Crumbled cotija cheese, cheddar cheese, or shredded Monterey jack cheese.
Flavor Boosters: Lime wedges, black olives, green onions.
Storing Leftovers Soup
Keep leftover chicken tortilla soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave and add fresh toppings.
Freeze leftover soup in zippered bags for up to 3 months and thaw overnight in the refrigerator before reheating.
More Chicken Favorites
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Chicken Tortilla Soup
This chicken tortilla is hearty and comforting with just the perfect spicy kick.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
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For the tortilla strips, cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.
Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel. While warm, sprinkle with salt to taste.
In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened about 3 to 4 minutes.
Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.
Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.
Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.
Chicken: This recipe uses chicken breasts that are 6oz each. If your chicken is larger or smaller, adjust the cooking time as needed. The chicken is added to the soup raw and simmers in the soup. Toritlla Strips: Tortilla strips can be replaced with tortilla chips or they can be cooked in the air fryer or oven. Toss the strips with 1 ½ tablespoons of oil and salt. Cook in the air fryer at 350°F for 2-4 minutes or until crisp or bake at 350°F for 11-14 minutes. Check the strips early to ensure they don’t burn. Spice: Reduce the spice by replacing jalapeno with green chiles. Serving suggestion: Create a fun meal by serving it with a variety of toppings. Leftovers & Freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. To freeze, cool completely, transfer it to a freezer-safe container or resealable plastic bag for up to 4 months.
Step-by-step, this Thanksgiving turkey recipe is easy to follow and makes a tender juicy turkey with crispy skin.
Whether you’re cooking for a small group or a large crowd, I’ve included my best tips to help you take your turkey from preparation to perfection.
It’s a step-by-step guide that even beginners can use to make a perfect Thanksgiving turkey!
The result will be a centerpiece with golden brown and crispy buttery skin and tender, juicy meat.
No brining is required (although if you’d like to brine the bird, you can—more on that below).
Homemade turkey gravy can be made from the drippings and it’s delicous!
What Size Turkey to Buy?
Servings
6
10
16
Turkey (no leftovers)
7.5 lbs
12.5 lbs
20 lbs
Turkey (with leftovers)
9 lbs
15 lbs
24 lbs
Ingredients for Roasting Turkey
Turkey: Keep a fresh turkey in its original packaging in a rimmed baking dish (to catch any leaks) in the refrigerator until ready to prepare. Thaw a frozen turkey for 1 day for each 4 to 5 pounds in the refrigerator—refer to the chart below.
Seasonings: I use a combination of butter, salt, pepper, and poultry seasoning. You can also use your favorite turkey seasoning blend to lock in savory flavor—reduce the salt if needed.
Variations: Feel free to add sprigs of fresh herbs like sage, rosemary, thyme, and parsley. Onions, carrots, and celery infuse roast turkey and the drippings with flavor; you can also add mushrooms. No rack? No problem! Place the turkey on a raft of veggies and the juices will soak into the veggies as it roasts.
Thawing Times in the Refrigerator
Thaw a turkey for one day for each 4 to 5 lbs.
8 – 12 pounds
2 to 3 days
12 – 16 pounds
3 to 4 days
16 – 20 pounds
4 to 5 days
20 – 24 pounds
5 to 6 days
Thawing Times in Cold Water
For a faster method, keep the frozen turkey submerged (breast side down) in cold water until thawed. Change the water frequently to ensure it stays cold. Thaw for 30 minutes per pound turkey.
8 – 12 pounds
4 to 6 hours
12 – 16 pounds
6 to 8 hours
16 – 20 pounds
8 to 10 hours
20 – 24 pounds
10 to 12 hours
Tuck the wing tips underAdd herbs or stuffing to the cavityDab skin dry with paper towelCombine butter and seasoningsRub the butter on the turkey
A brine can be a wet brine or dry brine. It’s a mixture of salt, sugar, and seasonings that the turkey is soaked in or covered in for a day or so before cooking.
I love a brined turkey because it adds adds lots of flavor and makes the meat extra tender and juicy.
The truth is, although I love brine, I don’t usually brine my turkey. It adds an extra day to the preparation time. If you have time, by all means, use this turkey brine recipe, you won’t regret it.
How to Prepare a Thanksgiving Turkey
Here is an overview of the steps—the full detailed recipe is below.
Remove giblets and neck from the thawed turkey and add them them to the roasting pan (or discard them if you’d prefer).
Tuck the wing tips under. Add herbs/onion or stuffing to the cavity.
Tie the legs with kitchen twine. Dab the skin dry with paper towel.
Combine butter and seasonings and rub over the skin.
How to Cook a Thanksgiving Turkey
Now that the turkey is prepared as above, it’s time to get cooking!
Add carrots, celery, onion, neck, and broth to the pan. Top with a rack if you have one.
Place the turkey on the rack (or directly on the vegetables if you don’t have a rack).
Roast according to the recipe below.
Let the turkey rest on a plate once cooked while you prepare the gravy.
I prefer to cook the turkey unstuffed and cook the stuffing in a casserole dish or in a slow cooker. The turkey cooks more evenly and doesn’t dry out while waiting for the stuffing to reach the correct temperature since the stuffing will need to reach 165°F.
Instead of stuffing, loosely fill the cavity of the bird with ¼ or ½ of an onion and herbs. You can also add cloves of garlic or ½ of a lemon.
How Long to Cook a Turkey
For the best (and safest!) results, always use a meat thermometer inserted into the thickest part of the meat away from the bone (usually the thigh). It should read 160°F before removing it from the oven. The final temperature for roast turkey is 165°F, but it will continue to cook as it rests (this is called carryover cooking). Removing it from the oven ensures it doesn’t overcook and dry out.
Cooking Times
A stuffed turkey will need extra time in the oven. Ensure the stuffing is chilled (not warm) before stuffing a turkey. The stuffing should reach 165°F in the center.
Size
Unstuffed
Stuffed
8-12 pounds
2 ½ to 3 hours
3 to 3 ½ hours
12-14 pounds
3 to 3 ¾ hours
3 ½ to 4 hours
14-18 pounds
3 ½ to 4 hours
4 to 4 ½ hours
18-22 pounds
3 ¾ to 4 ½ hours
4 ½ to 5 hours
22-24 pounds
4 ½ to 5 hours
5 ½ to 6 ¼ hours
Cooking times can vary, use an instant read thermometer to ensure the turkey reaches 165°F in the thickest part of the meat away from the bone. Remove the turkey from the oven at 160°F, as it will continue to cook as it rests.
How to Carve a Turkey
The best way to carve a turkey (or whole-cooked poultry) is to start with a sharp carving knife, a paring knife, a serving fork, and kitchen shears for cutting pieces of turkey skin and the wings. A clean, sturdy cutting board is key for keeping the bird in place while you carve, preferably with grooved edges that catch the drippings. Finally, have a serving platter nearby to place the meat, trimmings, and garnishes. For more tips and tricks, check out this helpful post with videos.
Hold the end of each leg and slice downward through the skin until you hear the joint pop.
Separate the thighs from the drumsticks at the joints using the paring knife.
Serve the drumstick or thighs whole, or hold the drumstick vertically on the cutting board and slice the meat off with the paring knife, rotating as needed.
Repeat for the thighs, feeling for the bone and using the paring knife to shear the meat away.
Following the shape of the breast, use the knife to slice the meat from the bone on each side and lift it away. Cut the turkey breast in even slices, skin on, against the grain.
Use kitchen shears to cut the wings and place them on the serving platter.
Skip the basting: Frequently basting turkey adds to the cooking time as the oven cools each time you open it.
Let it rest: The best way to ensure a juicy turkey is to let it rest before slicing. As the outer part of the turkey cools slightly, the juices circulate back into the meat. This applies to everything from a meatloaf to a pork tenderloin.
Save that turkey carcass! You can freeze it whole or break the bones down and freeze them in zippered bags to make a rich and flavorful homemade stock or broth.
The Best Thanksgiving Side Dishes
Of course I pair the best Thanksgiving turkey recipe with the best side dishes!! Here are our tried and true favorites.
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Thanksgiving Turkey
This is the best Thanksgiving turkey recipe with crisp golden brown skin and juicy and tender meat.
Prep Time 20 minutesminutes
Cook Time 3 hourshours
Rest Time 40 minutesminutes
Total Time 4 hourshours
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Remove the thawed turkey from the fridge 45 to 60 minutes before roasting.
Preheat the oven to 350°F.
Peel each onion and cut into 1-inch wedges.
In a small bowl, combine butter, poultry seasoning, salt, and pepper and mix well. Set aside.
Remove the giblets and neck from inside the turkey cavity (not all turkeys have this) and set aside.
Loosely fill the cavity of the turkey with half of the onion and a handful of herbs if using.
Crisscross the legs and tie them together with kitchen string or tuck under the flap of skin at the tail if your turkey has one to hold them in place. Twist the tips of the wings under the turkey.
Pat the skin of the turkey dry with paper towels and rub with the butter mixture.
Add a rack to a large rimmed roasting pan (optional). Halve the carrots and celery (or keep whole if you aren’t using a rack). Add them and the rest of the onion to the bottom of the pan along with the turkey neck and giblets. Add the broth to the pan.
Place the turkey on the rack, breast side up.
Place the roasting pan in the oven and immediately reduce the heat to 325°F. Roast the turkey uncovered for about 14 to 16 minutes per pound or until the turkey reaches 158 to 160°F in the thickest part of the thigh *see cooking times below. If the skin on the breast starts to brown too much, loosely tent a piece of foil overtop.
Remove the turkey from the oven and transfer it to a rimmed baking sheet or a platter. Loosely tent it with aluminum foil and let it rest for 20 to 30 minutes before carving.
Make gravy from the drippings while the turkey rests if desired.
Prep Tips: – You can find thawing times here. – A larger turkey may need extra butter/seasoning. – If you do not have a rack, the turkey can be cooked directly on the vegetables. – For even cooking, I recommend cooking the stuffing on the side. – Fresh herbs can include parsley, thyme, rosemary and/or sage. Cooking Temperature Place a thermometer in the thickest part of the thigh, ensuring it doesn’t touch the bone. The turkey should reach 165°F—remove it from the oven at 158 to 160°F as it will continue to rise in temperature as it rests. Cooking Times (approximate)
8 to 12 pounds Unstuffed: 2 ¾ to 3 hours, Stuffed: 3 to 3 ½ hours
12 to 14 pounds Unstuffed: 3 to 3 ¾ hours, Stuffed: 3 ½ to 4 hours
14 to 18 pounds Unstuffed: 3 ¾ to 4 ¼ hours, Stuffed: 4 to 4 ¼ hours
18 to 20 poundUnstuffed: 4 ¼ to 4 ½ hours, Stuffed: 4 ¼ to 4 ¾ hours
20 to 24 pounds Unstuffed: 4 ½ to 5 hours, Stuffed: 4 ¾ to 5 ¼ hours
Chicken enchilada soup is a fast and flavorful meal that goes from the stove to the table in minutes.
This savory soup is packed with veggies, beans, and seasoned chicken simmered in tomatoes and enchilada sauce.
Perfect for meal prep—just make a big batch and enjoy leftovers all week long.
Made with pantry staples and simple ingredients you probably already have on hand. Black beans and chicken make it hearty and satisfying.
It has a bold enchilada flavor from enchilada sauce, onion, garlic, and spices.
It’s quick to make, so it’s ideal for busy weeknights.
It’s a fun family meal—set out toppings like shredded cheese, avocado, or tortilla strips.
What’s Inside This Chicken Enchilada Soup
Chicken: I use boneless Chicken breasts and simmer them right in the broth. You can replace them with chicken thighs or use rotisserie chicken in place. If using leftover or cooked chicken, reduce the simmering time to 10 minutes.
Beans: I love using black beans in this recipe, but any beans add flavor and fiber to enchiladas. Try pinto beans, kidney beans, or white beans.
Vegetables: Corn and bell pepper add color, crunch, and a little sweetness to this chicken enchilada soup recipe. Sneak in healthy veggies like finely chopped cauliflower, zucchini, spinach, or squash.
Broth: Chicken broth is the base of this recipe, and enchilada sauce adds a boost of flavor. A can of regular diced tomatoes with some taco seasoning is a good switch from Rotel.
Variations and Toppings
Change up the enchilada sauce and try a different variety or flavor.
Offer a variety of toppings like sour cream, salsa, chopped cilantro, diced avocados, shredded cheese, sliced black olives, jalapenos, green chiles, and tortilla strips for a little crunch!
How to Make Chicken Enchilada Soup
Cook onion, garlic, and seasonings (recipe below).
Stir in broth, sauce, veggies, beans, and Rotel tomatoes.
Add chicken breasts and simmer until chicken is cooked through.
Transfer the chicken to a bowl and shred. Stir the chicken back into the soup.
Storing Chicken Enchilada Soup
Keep leftover chicken enchilada soup in a covered container in the refrigerator for up to 4 days and reheat it on the stove or in the microwave.
Freeze portions in zippered bags laid flat so they can be stored upright (like books) to save freezer space for up to 4 months. Thaw overnight in the refrigerator before reheating.
This Soup Goes Great With…
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Chicken Enchilada Soup
Chicken enchilada soup is a comforting bowl of soup packed with savory, slightly sweet, and spicy flavors.
Prep Time 15 minutesminutes
Cook Time 22 minutesminutes
3 minutesminutes
Total Time 40 minutesminutes
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In a 4qt Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and garlic, and cook for 3 to 4 minutes or until softened. Add the chili powder and cumin and cook for 1 minute more.
Add the broth, enchilada sauce, corn, beans, bell pepper, Rotel tomatoes (with juices) and salt. Stir well to combine.
Gently place the raw chicken breast in the pot and bring to a low simmer. Cook uncovered for 18 to 20 minutes or until the chicken is cooked through.
Transfer the chicken breasts to a bowl and shred them with two forks. Add it back into the soup and stir. Taste and season with salt and black pepper.
Ladle into bowls and serve with your choice of toppings.
Optional Toppings for Serving include tortilla strips, sour cream, cilantro, avocado, shredded cheese and sliced jalapenos. Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for 4 months.
Chicken and dumplingsis the ultimate comfort food.
A whole chicken simmered to tender perfection with veggies and seasonings. Simple dumplings, made with pantry ingredients are simmered in the broth until plump and tender.
Chicken and dumplings is easy to make from scratch and will be requested again and again.
Homemade Chicken and dumplings is good ol’ comfort food at its best.
Making chicken and dumplings from scratch is easy, most of the time is spent simmering.
The broth is so flavorful, the chicken is incredibly tender, and the simple dumplings are made with pantry ingredients.
Ingredients for Chicken and Dumplings
The Broth
This is a simple broth made with a whole chicken and vegetables. Onions and carrots add flavor. Use a large onion and leave the skin on to add extra color to the broth. You can add your favorite herbs, such as bay leaf, a pinch of poultry seasoning, and fresh parsley.
We like to eat the veggies as a side dish, but feel free to chop the carrots & celery and add them back into your broth.
How to Make Dumplings
It’s so easy to make dumplings from scratch with basic ingredients (and doesn’t take much longer than making them with Bisquick). Flour, shortening, milk, baking powder, and salt are combined to make the dumplings.
Don’t worry about making the dumplings perfect; it doesn’t matter how they’re cut as long as the dough is rolled to about 1/8-inch thick. This gives the dumplings the perfect consistency.
Sometimes, I like to thicken the broth with a little bit of cornstarch. Mix an equal amount of water and cornstarch in a small bowl. After the dumplings have cooked add the slurry a little bit at a time until the broth has reached the desired consistency.
How To Make Old Fashioned Chicken and Dumplings
Cut the chicken and add all the broth ingredients to a large pot. Simmer.
Prepare the dumplings (recipe below).
Remove chicken from the broth. Discard the bones and skin and chop the meat.
Add dumplings to broth and simmer.
Add the chicken to the broth. Thicken with optional cornstarch.
This will keep in an airtight container in the refrigerator for 3-4 days. If freezing, it is best to freeze without the dumplings. They will become soggy. It is best to freeze the chicken and the dumplings separately.
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Old Fashioned Chicken and Dumplings
Old fashioned chicken and dumplings is a family favorite meal that is comforting and delicious.
Prep Time 30 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour45 minutesminutes
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In a large soup pot, combine the chicken, onion, carrots, and celery. Add salt to taste (about ½ teaspoon).
Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender and cooked through. While the broth is simmering, prepare dumplings below.
Remove chicken and vegetables from the broth. Discard skin and bones and chop remaining chicken, set aside.
Gently add dumplings to broth. Simmer for 15-20 minutes or until tender.
Stir chicken (and vegetables if desired) into the broth and cook about 2-3 minutes or until heated through.
To Make the Dumplings
Combine flour, baking powder, salt, and shortening with a fork until shortening is mixed in.
Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
Knead a few times on a floured surface until dough is smooth.
Generously flour your surface and roll the dough out to ⅛-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 1-inch x 2-inch strips. Flour generously to avoid sticking.
Cook in broth as directed above.
Carrots and celery can be served on the side or chopped and added to the broth along with the chicken. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
This lemon pepper chicken is as easy as it is delicious.
Juicy chicken breasts are baked on a bed of zucchini and smothered in a tangy lemon sauce.
This Lemon Pepper Chicken recipe is sponsored by McCormick.
Quick to prep, this dish comes together with basic pantry ingredients and a few minutes in the oven!
Lemon pepper chicken is simple to make and packed with flavor from a simple homemade seasoning.
What You’ll Need For Lemon Pepper Chicken
Chicken: I use boneless, skinless chicken breasts in this recipe. You can replace the chicken breasts with boneless chicken thighs—the cooking time will need to be adjusted.
Seasoning: I make homemade lemon pepper seasoning since it has more flavor without being too salty. Ensure the lemon zest is dry if storing leftover seasoning or store it in the freezer.
Sauce: Fresh, whole lemons give this sauce a fresh lemon flavor. It’s slightly thickened with flour and seasoned with a homemade lemon pepper blend.
Stock/Wine: Use extra chicken stock or chicken broth instead of white wine if desired.
Zucchini: Zucchini can be replaced with other colorful summer squashes or sliced mushrooms.
How to Make Lemon Pepper Chicken
Soften the zucchini slightly and transfer to a casserole dish.
Brown the chicken and add it to the dish.
Simmer the sauce in the same skillet and spoon it oveer the chicken.
Bake until the chicken is cooked through (recipe below).
Storage and Reheating
Store leftovers in a covered container in the refrigerator for up to 4 days.
Reheat sauce in a pan, whisking in a little milk to emulsify. Add chicken to the sauce and reheat on low until warmed through.
Freeze chicken and sauce separately in zippered bags for up to 1 month. Thaw overnight in the refrigerator before reheating.
Tasty Chicken Dishes
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Lemon Pepper Chicken
Tender juicy chicken in a tangy lemon sauce, baked to perfection!
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
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Preheat the oven to 350°F
In a bowl, combine zucchini, 1 teaspoon lemon pepper seasoning, and green onions.
In an ovenproof skillet, heat 1 tablespoon olive oil over medium high heat. Add the zucchini mixture and cook for 2 to 3 minutes or until slightly softened. Transfer to a 2-quart casserole dish or Dutch oven.
In a shallow bowl, combine flour and 1 ½ teaspoons of lemon pepper seasoning. Dip the chicken breasts in the flour mixture and shake to remove any excess (reserve the remaining flour to thicken the sauce).
Add the remaining olive oil to the skillet and brown chicken over medium-high heat until golden, about 3 minutes per side. Place on top of zucchini.
Place broth, wine, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine.
Pour into the warm skillet while whisking and bring to a boil. Simmer 1 minute while whisking and scraping up any brown bits in the pan. Season with salt and pepper to taste. Spoon sauce over chicken breasts.
Cover and bake for 20 minutes. Remove cover and bake for an additional 10-15 minutes longer or until the chicken reaches 165°F.
Zucchini can be replaced with 8 oz sliced mushrooms (or a combination of the two). Homemade Lemon Pepper Seasoning
1 tablespoon lemon zest
¾ teaspoon black pepper
½ teaspoon salt (or to taste)
¼ teaspoon onion powder
¼ teaspoon garlic powder
Combine the ingredients in a small bowl. To store leftover lemon pepper, spread the mixture onto a paper towel lined plate and allow it to dry overnight or until the lemon zest is completely dehydrated.
Chicken and dumpling soup is a wholesome and heartwarming hug in a bowl.
This one-pot chicken dumpling soup has tender chunks of chicken and veggies cooked in a seasoned broth with fluffy dumplings for a cozy meal that’s on the table in minutes.
This homemade recipe is a cozy soup with drop dumplings.
It’s easy to make and tastes like it’s been simmering for hours.
Make a double batch and enjoy all week for easy dinners and lunches as the flavors will continue to blend.
Chicken: I use boneless chicken thighs since they stay nice and juicy. You can replace them with chicken breasts or rotisserie chicken. If using cooked chicken, add it to the soup just before adding the dumplings.
Vegetables: Onions, carrots, and celery are known as ‘mirepoix’ in a professional kitchen and create a savory base for soups, stews, and sauces, including this dumpling soup.
Broth: Chicken broth is seasoned with homey flavors and herbs and thickened with a bit of flour.
Dumplings: These easy dumplings come together in minutes and are easy to make with basic ingredients. Feel free to add herbs or cheddar to change them up.
Variations
Wide egg noodles, rice, diced potatoes, bowtie pasta, or frozen tortellini are great alternatives to dumplings and can be added in Step 3.
A frozen bag of mixed veggies saves tons of prep time and can be tossed in you don’t even have to thaw it first!
Make an extra creamy soup by using canned cream of chicken, celery, or mushroom soup if desired.
How to Make Chicken Dumpling Soup
Brown the chicken according to the recipe below.
Soften the onion, add the remaining ingredients, and simmer.
Once the veggies are tender, drop bits of dumpling dough into the simmering soup and cook until cooked through.
Stir in peas, and enjoy!
Holly’s Tips
For a thicker soup, make a slurry, with a 1:1 ratio of cold water and cornstarch. Add to the simmering soup until it reaches the desired thickness.
To keep the dumpling dough from sticking to the spoon, dip the spoon into the boiling soup before scooping the dough.
Storing Chicken Dumpling Soup
Keep leftover chicken and dumpling soup in an airtight container in the refrigerator for up to 4 days. Store the dumplings separately.
Freeze chicken soup and dumplings separately in freezer bags for up to one month. Dumplings should be tossed in a little flour so they don’t stick together as they freeze.
Cozy Chicken Soups and Stews
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Chicken Dumpling Soup
Chicken dumpling soup is a savory and hearty dish made with juicy chicken thighs and plenty of vegetables.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
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In a large pot or Dutch oven, brown the chicken in 1 tablespoon olive oil over medium-high heat—it doesn’t have to be cooked through. Transfer to a bowl and set aside.
Add the butter and onion to the pot and cook for about 3 minutes or until slightly softened. Stir in 3 tablespoons of flour, poultry seasoning, thyme, and ¼ teaspoon each salt & pepper. Cook while stirring for 2 minutes.
Gradually add the broth to the pot, stirring until smooth after each addition. Add the chicken with any juices, carrots, and celery. Bring to a boil, reduce heat and simmer covered for 12 minutes.
Meanwhile, to make the dumplings, in a medium bowl, whisk flour, baking powder, and salt. Use a fork to mix in the cold butter until small crumbs form. Add the milk and combine with a spoon.
Remove the lid from the soup. Stir in peas if using. Scoop small spoonfuls of dough on top of the soup to form 16 dumplings. Cover and cook for an additional 4 to 7 minutes or until the dumplings are cooked through.
Garnish with parsley if desired.
To thicken further, combine 1 tablespoon of cornstarch with 1 tablespoon of broth. Whisk to combine. Transfer the dumplings to a bowl with a slotted spoon and whisk the cornstarch mixture into the simmering soup until thickened.
This creamy chicken noodle soup recipe is comforting goodness in every bowl!
Chicken, fresh veggies, and tender noodles are cooked in a savory creamy broth that goes from the stove top to the tabletop in minutes!
Homemade creamy chicken noodle soup is a creamy classic cure-all for the sniffles or the cold-weather blues.
This easy recipe uses basic ingredients and just one pot.
Budget-friendlysoups are perfect for tossing in leftover chicken and veggies.
Creamy Chicken Noodle Soup
Chicken: Use up leftover chicken, rotisserie chicken, or start from scratch and simmer a whole chicken for both the meat and the broth.
Vegetables: Onions, carrots, and celery add flavor to this base of a classic chicken noodle soup, but you can make this soup with any assortment of fresh, frozen, or canned vegetables.
Noodles: I love linguine or egg noodles in chicken noodle soup, but any variety of pasta will work just fine.
Broth: The base of this creamy chicken soup is chicken broth and heavy cream. If using light cream, the broth can be thickened with an additional mixture of equal parts cornstarch and water. Drizzle the mixture into the boiling soup a little bit at a time until thickened.
How to Make Creamy Chicken Noodle Soup
This creamy chicken noodle soup recipe is comforting goodness in every bowl.
Sauté vegetables in butter until softened. Add broth and seasonings (recipe below).
Whisk cream and cornstarch and add to soup with chicken.
Stir in cooked pasta and serve.
Try your hand at homemade egg noodles; they’re both easy to make and delicious with simple ingredients you likely have on hand!
PRO TIP: Cook the pasta on the side and add to each bowl with soup before serving. This keeps the pasta from getting mushy, especially if you plan on enjoying it all week long.
Storing Leftover Soup
Keep leftover creamy chicken noodle soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Freeze chilled soup without pasta in zippered bags for up to 3 months. Thaw in the refrigerator before reheating with fresh pasta. Add cornstarch to thicken if necessary.
More Creamy Soups to Try
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Creamy Chicken Noodle Soup
This chicken noodle soup has a rich hearty broth and lots of chicken and fresh vegetables.
Prep Time 20 minutesminutes
Cook Time 18 minutesminutes
Total Time 38 minutesminutes
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In a large soup pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery and cook for 3 to 4 minutes or until the onion is softened.
Add broth, poultry seasoning, and bay leaf and cover. Simmer 10 minutes.
While the soup is simmering, cook pasta al dente according to package directions. Drain well.
In a small bowl, whisk cream and corn starch. Add to the soup along with chicken and let simmer 5 minutes more.
Remove bay leaf, stir in pasta, season with salt and pepper to taste.
If extra vegetables are being added, increase the amount of chicken broth to avoid overcrowding the pot.
To use raw chicken: Increase the broth by 2 cups and add two chicken breasts (about 7oz each) in step 2. Simmer the uncooked boneless chicken for 18 to 20 minutes and 30 minutes if bone-in. Remove chicken, shred or chop and add back to the pot.
Keep cooked pasta on the side if you plan to keep leftovers. Then add as you reheat.
For a thicker soup, stir in some potato flakes or extra corn starch in Step 4.
If time permits, make a rich homemade stock with a rotisserie chicken. Remove all the meat and set aside. Then simmer the bones for at least 2-3 hours on the stove top, or all day in a Crock Pot or slow cooker on low.
Pasta: Medium pasta shapes like penne, shells, ziti, bowtie, or rotini are the perfect size for the sauce to cling to.
Ranch: I add a packet of ranch dressing mix to make this recipe quick. If you don’t have ranch seasoning mix, use the seasoning blend in the notes.
Cheesy Sauce: This recipe is all about the cheesy ranch sauce. A little bacon fat adds flavor, while broth keeps it from being too rich.
Bacon: Short on time? Buy a pack of bacon crumbles to sprinkle on top of so many recipes.
Variations
Add-Ins: Try throwing in some veggies like chopped broccoli, green peas, or frozen mixed vegetables, or top with frozen tater tots.
How to Make Chicken Bacon Ranch Casserole
Cook bacon until crisp (recipe below).
Melt cream cheese, broth, cream, and ranch seasoning. Whisk in cheese.
Toss the sauce with pasta and transfer to a baking dish.
Top with cheese and bacon and bake until bubbly.
Storing and Reheating
Chicken bacon ranch casserole can be assembled today and kept in the fridge to be baked tomorrow.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave with a little milk stirred in to loosen the cheese sauce.
Freeze portions in freezer-safe containers for up to a month. Thaw overnight in the refrigerator before reheating.
Sides for Chicken Bacon Ranch Casserole
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Chicken Bacon Ranch Casserole
Penne pasta is drenched in cheesy ranch sauce and topped with bacon and cheddar for a classic comfort meal.
Prep Time 10 minutesminutes
Cook Time 37 minutesminutes
Total Time 47 minutesminutes
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Preheat oven to 375°F. Grease a 9×13 baking dish.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain well and set aside.
Meanwhile, in a large skillet, cook the bacon over medium heat just until crisp. Transfer the cooked bacon to a paper towel lined plate, reserving 2 tablespoons of bacon grease in the pan (add butter if needed).
Turn the heat down to medium-low and stir in the cream cheese. Whisk until smooth and melted. Gradually add in the broth and cream whisking until smooth. Stir in the ranch seasoning.
Remove from the heat and whisk in 1 cup of cheddar cheese and the parmesan cheese. Taste and season with salt & pepper if desired.
Add the drained pasta, chicken, and sauce to the prepared baking dish. Mix everything together and top with the remaining cheddar cheese. Sprinkle with bacon. Bake 20 minutes or until bubbly and cheese is melted.
Replace the ranch seasoning mix with the following:
Set it and forget it—Crock Pot Chicken Alfredo is a mid-week dinner winner.
Seasoned chicken breasts are slow-cooked in an easy, homemade Alfredo sauce with loads of pasta and parmesan cheese.
Slow Cooker Chicken Alfredo is as delicious and simple!
It’s made with raw chicken breasts so it’s easy to prepare.
The crockpot does all of the work, this meal feels effortless.
This crowd-pleasing dish saves time, money, and clean up.
Add some garlic breadsticks and a crisp salad, and let everyone help themselves.
Ingredients for Crock Pot Alfredo
Chicken: I love that the chicken goes in raw so there is no need to precook. Use boneless, skinless breasts about 5 to 6oz each. If they’re larger, cut them in half. Chicken thighs also work in this recipe.
Pasta: Use your favorite noodles; I love medium-sized pasta, so the sauce can cling. Penne, fettuccine, bowtie, ziti, or larger shells are great options.
Sauce: The sauce isn’t a traditional Alfredo sauce, but it is designed to stand up in the slow cooker. Use a block of cream cheese and half and half for a creamy texture, and add chicken broth for flavor and to help cook the pasta.
Seasonings: Basic seasonings like garlic and onion powder add savory flavor to this crockpot Alfredo recipe.
Variations
Add your favorite veggies with the pasta in Step 5—sliced mushrooms, broccoli florets, asparagus, or green peas are great.
If adding fresh spinach or diced tomatoes, add them just before serving as they only need a few minutes.
Switch up the flavor vibe and make a Cajun chicken Alfredo using homemade Cajun seasoning or add Italian seasoning or your favorite herbs.
How to Make Crock Pot Chicken Alfredo
Place seasoned chicken on the bottom of a crock pot.
Top with cubes of cream cheese, half and half, and broth and cook (recipe below).
Transfer chicken to a bowl and whisk sauce. Add pasta and cook until tender.
Shred chicken and return to crock pot with cheese, butter, and nutmeg.
Holly’s Pro Tips
Chicken breasts can range in size from 5oz to 10oz. If they’re really large, cut them in half before adding them to the slow cooker.
Slow cookers can vary so check the chicken early to ensure it doesn’t overcook.
Once you add the pasta, stir it right away so it doesn’t stick together.
Herbs like fresh parsley or basil are a delicious garnish along with freshly grated Parmesan cheese.
Crockpot liners will save on cleanup time.
Storing and Reheating Chicken Alfredo
Keep leftover crock pot chicken Alfredo in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave with a little milk mixed in to loosen the sauce. Freeze without the pasta in zippered bags for up to a month. Thaw and reheat and serve over fresh pasta, rice, or mashed potatoes.
Easy Crockpot Dinners
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Crock Pot Chicken Alfredo
Crock Pot Chicken Alfredo combines tender chicken, cream cheese, and penne pasta in a rich, creamy sauce.
Prep Time 15 minutesminutes
Cook Time 2 hourshours15 minutesminutes
Total Time 2 hourshours30 minutesminutes
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Place the chicken in the bottom of a 6qt slow cooker. Season with garlic powder, onion powder, and salt.
Top with the cubes of cream cheese. In a small bowl, combine cream and broth and pour over the chicken.
Cook on high for 2 hours or on low for 3 to 4 hours or until chicken is cooked through and reaches an internal temperature of 165°F.
Transfer the chicken to a bowl and cover to keep warm. Optional: Use a hand blender to mix the liquid remaining in the slow cooker for a smoother sauce.
Add the penne to the slow cooker, cover, and cook until tender, about 20 to 25 minutes more.
While the penne is cooking, use two forks to shred the chicken. Add the chicken, along with any juices, parmesan cheese, butter, and nutmeg to the slow cooker.
Stir to combine, taste, and season with additional salt and pepper.
*Cook the pasta just until softened (al dente), as it will continue to cook while it rests. To thicken the sauce further, let it rest uncovered for a few minutes. To thin the sauce, add additional broth or water if needed.
Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving, or even Sunday dinner.
In this classic side dish, thinly sliced potatoes and onions are layered in an easy homemade cream sauce and baked until tender, golden, and bubbly.
What are Scalloped Potatoes? Said to have originated in England, the word ‘scallop’ refers to how the potato is sliced. Thin and uniformly cut potatoes are layered in a casserole dish, covered with a seasoned onion cream sauce, and baked. The result is this savory scalloped potato recipe! While traditional scalloped potatoes do not have cheese, we sometimes add a little bit.
Nothing says comfort food like a perfect scalloped potatoes recipe.
Tested and perfected, this recipe has thousands of 5-star reviews!
This recipe is homemade from scratch for the best flavor.
It’s easy to prepare with simple ingredients.
Ingredients for Scalloped Potatoes
Potatoes: Thin-skinned potatoes such as Yukon gold potatoes or red potatoes are my first choice as they don’t require peeling, and they hold their shape well. Russet potatoes or Idaho potatoes can be used and taste great; however, they tend to break apart.
Onions:Onion is a traditional ingredient in a classic scalloped potato recipe like this one. I soften it in butter to bring out the natural sweetness.
Sauce:The sauce for these scalloped potatoes is quick to make. Flour, butter, and milk give it a creamy texture while broth adds a boost of flavor.
Seasonings: Simple seasonings are all that’s needed, including salt, pepper, onion, and garlic.
Variations
Cheese: To add cheese to scalloped potatoes, remove the sauce from the heat and stir in up to 2 cups of shredded cheese. Sharp cheddar cheese is a great option.
Herbs: Add ½ teaspoon of dried thyme, crushed rosemary, or 1 tablespoon fresh parsley or chives.
How to Make Scalloped Potatoes
Making scalloped potatoes from scratch takes time but is relatively easy.
Slice potatoes: Thinly slice the potatoes (a mandoline is helpful if you have one).
Prepare sauce: Prepare the homemade sauce according to the recipe below.
Assemble: Layer the potatoes and sauce in a baking dish.
Bake: Cover and bake. Uncover and bake a bit more; this step creates a delicious golden brown topping on the scalloped potatoes.
Scalloped potatoes will hold their heat for a long time, so they can be prepared early if needed.
Be sure to let them cool for 20 minutes before serving to allow the sauce to thicken.
Tips for Perfect Scalloped Potatoes
Slice the potatoes evenly to ensure the scalloped potatoes cook evenly
To make prep easy, use a mandoline. You can get them for around $25.
If adding cheese to the sauce (which will actually make these into Potatoes Au Gratin), remove the sauce from the stove and stir in up to 2 cups of shredded cheese.
Season the potatoes with salt and pepper between layers.
Cover with foil while the potatoes bake so the steam cooks them a bit faster. Uncover towards the end of cooking for a gold brown top.
To Prepare Scalloped Potatoes Ahead of Time
To prepare this scalloped potato recipe ahead of time, partially bake them as directed below.
Prepare as directed in the recipe below and bake the dish covered for 50-60 minutes.
Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking).
Cover tightly and refrigerate for up to 48 hours. On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered for about 35 to 40 minutes or until heated through.
More Cozy Potato Recipes
This scalloped potato recipe is at the top of our list for holidays (especially paired with ham). Here are more favorites.
Scalloped Potatoes are the perfect potato casserole! Tender potatoes in a creamy onion sauce baked to golden perfection.
Prep Time 25 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Resting time 15 minutesminutes
Total Time 1 hourhour45 minutesminutes
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Preheat the oven to 350˚F. Grease a 9×13-inch baking dish and set aside.
To make the sauce, in a large saucepan, melt the butter over medium-low heat. Add the onion and garlic and cook until the onion begins to soften, about 3 to 4 minutes. Stir in the flour and cook for 2 minutes more.
Combine the milk and broth. Add mixture, a little bit at a time, whisking after each addition. The mixture will be very thick at first, continue addomg in a little bit of liquid at a time, whisking until smooth.
Once all of the liquid has been added, increase the heat to medium and bring to a boil while whisking. Stir in ½ teaspoon salt and ⅛ teaspoon pepper and let it boil for 1 minute.
To assemble the potatoes, layer ⅓ of the potatoes in the prepared dish and season with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce over top.
Repeat the layers, including salt and pepper, ending with sauce over the final layer of potatoes. Cover tightly with aluminum foil and bake for 45 minutes.
Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes if desired.
Allow the potatoes to rest for at least 15 minutes before serving.
Potatoes: Use thin skinned white, yellow, or red skinned potatoes. If using Russets or baking potatoes, they should be peeled. Russets will taste great but are starchy may not hold their shape as well as waxy potatoes. Cheese: If desired, up to 2 cups of shredded cheese can be added to the sauce after it has boiled. Do not boil the cheese, or it may separate.Herbs such as fresh thyme or minced rosemary can be added if desired. Make ahead: This scalloped potato recipe can be prepared up to 48 hours ahead of time.
Prepare the potatoes as directed in the recipe.
Bake the dish covered for 50-60 minutes.
Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking). Cover and refrigerate.
On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered for about 35 to 40 minutes or until heated through.
What is the Difference Between Scalloped and Au Gratin Potatoes?
Potatoes au Gratin are also called cheesy potatoes because the white sauce is actually a cheese sauce (and they often have cheese sprinkled between the layers and/or breadcrumb topping).
This scalloped potato recipe can (of course) be topped with cheese or have cheese added in but sometimes I love the simplicity in this recipe without cheese. The sweetness of the onions and milk is the perfect addition to these sliced potatoes!
Can You Freeze Scalloped Potatoes?
These potatoes will keep in the fridge for about 4 days and reheat well in the microwave, oven or in a frying pan! If you want to freeze them longer, yes, scalloped potatoes can be frozen!
Almost any casserole dish can be frozen perfectly with a little know-how. If making a freezer meal, the best way to freeze scalloped potatoes is to not fully cook them all way, but leave them a little undercooked. Then, once they are cooled in the fridge, portion them out the way you want to and wrap carefully before putting in the freezer. To reheat, simply thaw and finish the cooking until the potatoes are tender again!
While that’s a great option, most often we want to freeze leftovers. In this case, these scalloped potatoes freeze well, although I do find they sometimes break apart a bit when reheated but they still taste great!
This recipe for Chicken Francese is as elegant as it is easy to make.
Chicken cutlets are lightly breaded and fried and then simmered in a savory lemon wine sauce.
What is Chicken Francese?
This classic Italian-American recipe (also known as Chicken Francaise) is made with tender chicken cutlets fried in a crispy breading served with a buttery white wine lemon sauce. If you like chicken piccata, you’ll love this dish too!
It’s an easy one-skillet dish that goes from the stovetop to the table in minutes, including the sauce!
You’ll find it’s surprisingly easy to make and can be served over pasta, rice, or mashed potatoes.
Double up the recipe and enjoy it all week long for dinners and lunches!
What You’ll Need For Chicken Francese…
Chicken: I use chicken cutlets or boneless skinless chicken breasts in this recipe. Chicken thighs are a great option as well.
Breading: This basic breading has lemon juice and parmesan cheese. Feel free to use a gluten-free flour blend or crushed pork rinds for a low-carb coating.
Sauce: For the best flavor, zest and squeeze lemon juice from fresh lemons. Grate parmesan yourself since pre-shredded parmesan has anti-caking agents that prevent it from melting. White wine balances out all the flavors for a perfectly savory sauce.
Variations
Add spinach, sliced mushrooms, capers, or sundried tomatoes to the sauce in Step 9.
Fresh herbs like oregano, thyme, rosemary, or basil will add an aromatic and elegant touch to Chicken Francese.
White wine can be replaced with extra chicken broth if that’s all you have.
How to Make Chicken Francaise
Prepare the lemons and combine zest and flour.
Whisk egg, lemon juice, seasonings, and parmesan.
Dredge chicken pieces in both mixtures, pan fry, (recipe below), and transfer to a plate.
Cook lemon slices and transfer to the plate with chicken.
Cook garlic and flour, whisk in wine, broth, and lemon.
Return chicken and lemon slices to the skillet and simmer.
Freeze cooled chicken separately from the sauce in quart-sized zippered bags for up to one month and thaw overnight in the refrigerator before reheating.
Delicious Italian-Inspired Recipes
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Chicken Francese
Chicken Francese is a one-skillet entree featuring crispy breaded chicken cutlets simmered in a lemon white wine sauce.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
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If using chicken breasts, cut each chicken breast in half crosswise to form 4 thinner breasts. Pound chicken to ¼-inch thickness.
Zest 1 teaspoon of lemon zest. Slice half of one of the lemons into ¼-inch slices. Juice the remaining lemon to make 4 tablespoons lemon juice.
On a shallow plate, whisk lemon zest and flour.
In a medium bowl, whisk the egg, 2 tablespoons of lemon juice, salt and black pepper. Stir in the parmesan cheese.
Dredge the chicken in the flour mixture and then dip into the egg mixture (reserve leftover flour mixture for the sauce).
Heat the olive oil in a medium skillet over medium-high heat. Add the chicken to the skillet, in batches if needed, and brown for 3 minutes per side or until the chicken is cooked through. Transfer to a plate.
For the sauce, add the butter to the skillet and add the lemon slices. Cook over medium-high heat until the slices begin to brown, about 3 minutes. Transfer to the plate with the chicken.
Reduce the heat to medium, add the garlic to the skillet, and cook for 30 seconds. Add 2 tablespoons of the flour mixture and cook for 1 minute more.
Gradually add the wine, broth, and 2 tablespoons lemon juice (more to taste) and let simmer for 4 to 5 minutes or until slightly thickened. Taste and season with salt and pepper.
Add the lemon slices and chicken breasts, along with juices, back to the skillet and let simmer 1 minute more to heat the chicken through.
Store leftovers in a covered container in the fridge for up to 4 days. Reheat chicken and sauce in the microwave or on the stovetop over medium-low heat. Freeze chicken separately from the sauce in zip-top bags for up to one month. Thaw in the fridge overnight before reheating.
This easy corn chowder recipe tastes like it’s been simmering all day, but it’s ready in minutes!
Sweet corn and smoky bacon are simmered in a rich and creamy broth with tender potatoes, onions, and celery for a comforting and cozy chowder.
It combines fresh (or frozen) corn with staple ingredients for a delicious chowder.
Corn chowder is comforting and wholesome for a quick meal anytime.
This versatile recipe is perfect for tossing in leftover chicken or veggies from the fridge.
Double up the recipe, it reheats well for quick meals.
Ingredients for Corn Chowder
Corn: Fresh, canned, or frozen corn can be used and makes this chowder sweet and flavorful along with the celery. If using frozen, add a few minutes to the cooking time.
Potatoes: Potatoes make this chowder thick, creamy, cozy, and filling.
Bacon: Bacon adds a smoky flavor and a little crispy crunch.
Broth: Buy or make your own chicken broth. Broth combined with the milk and cream add a velvety consistency with savory flavor.
Variations
To make a seafood chowder add shrimp or crab, a dash of homemade Old Bay seasoning, and a little Tabasco.
Sweet potatoes add healthy fiber and nutrients, but you can also use a can of drained and rinsed cannellini beans if desired.
Diced ham or slices of summer sausage are great options in place of bacon.
How to Make Corn Chowder
Fry bacon until crisp, remove, and drain. Saute onion and celery until tender.
Simmer potato, seasonings, and broth. Stir in corn, milk, and cream and simmer until thickened.
Blend some of the soup and return it to the pot. Garnish (recipe below) and serve.
Serving Suggestions
Storing Leftover Corn Chowder
Keep leftover corn chowder in a covered container in the refrigerator for up to 3 days. Reheat portions on the stovetop or in the microwave.
To make in advance and freeze, prepare the recipe as indicated, but omit the dairy. Defrost in the refrigerator and reheat on the stovetop. Once the chowder is simmering, stir in the milk and cream.
So Many Savory Soups
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Corn Chowder Recipe
This creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
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In a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.
In a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.
Add potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.
Add corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn.
Whisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard.
Remove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup.
Remove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.
Store leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.
Chicken and Wild Rice Soup is a cozy, one-pot comfort dish with a slow-simmered flavor.
Tender chunks of chicken and wild rice are simmered in a rich and creamy soup loaded with tender veggies.
Creamy Chicken and Wild Rice Soup is cozy, delicious, and will satisfy the heartiest appetites.
It’s easy to make in just one pot.
Wild rice and chicken soup is a heartier version of chicken noodle soup but is just as welcome on rainy days and sick days.
What You’ll Need For Chicken Wild Rice Soup
Chicken: I use rotisserie chicken or leftovers. You can also chop chicken breast, lightly brown it in olive oil, and let it simmer in the soup for the last 15 minutes of cooking time.
Wild Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.
Vegetables: I add carrots, celery, onions, and mushrooms for lots of flavor.
Variations: This chicken wild rice soup recipe is perfect for tossing leftover rice or veggies from the fridge. desired.
How to Make Chicken Wild Rice Soup
Chicken wild rice soup is a cozy comfort dish you can cook and serve from one pot.
Soften veggies: In a Dutch oven or large pot, soften the vegetables. Add flour and cook (recipe below).
Simmer rice: Add broth, wild rice, bouillon, thyme, and pepper and simmer until tender.
Add chicken: Stir in corn, chicken, cream, and parsley, and simmer just long enough to blend the flavors. Season to taste before serving.
Storing Leftovers
The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating.
Keep leftover chicken wild rice soup in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 4 months. Thaw in the fridge overnight.
More Chicken Soups To Love
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Chicken Wild Rice Soup
Chicken Wild Rice Soup is packed with tender chicken, flavorful mushrooms, and a hearty mix of vegetables combined with a wild rice blend.
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
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In a large Dutch oven, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Cook undisturbed until they begin to brown, about 7 or 8 minutes, set aside.
To the same pot, add butter, onion, carrots, celery, and garlic. Cook until onions are softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.
Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.
Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.
Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.
Taste and season with additional salt or pepper if desired.
*Important Note For Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.Vegetables – As with most soup recipes, sauté the aromatic veggies before adding them to the pot. It mellows them out and brings out the sweetness in all of the veggies.Cream- Milk or half and a half can be substituted for heavy cream in this recipe (and will result in a lighter soup). Go for the cream if you don’t have any dietary restrictions!Thickness- This recipe can be a little bit thick, depending on the brand of rice. If needed adjust the consistency with chicken broth or milk if needed.Leftovers: The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating. Refrigerate for up to 4 days or freeze for up to 4 months.
This tomato bisque recipe is a delicious soup with lots of tomato flavor.
In this simple soup, canned crushed tomatoes are transformed into a creamy silky soup to make the perfect first course or light main dish.
The addition of cream to this easy recipe makes it luxuriously creamy.
Using canned crushed tomatoes gives this soup a fresh tomato flavor.
Rice is added to bisque to thicken it and add body; using instant rice makes it quick and easy.
Got Fresh Tomatoes?
If you’re looking for a tomato soup using fresh tomatoes, I recommend my homemade tomato soup—fresh and delicious.
Ingredients for Tomato Bisque
Tomatoes: Choose a good quality brand of canned crushed tomatoes.
Vegetables: Sweet veggies like onions, celery, and carrots balance the acidic tomatoes and make the soup creamy. Other cooked veggies you can add are red bell peppers, spinach, zucchini, or sweet potatoes.
Base: I prefer the flavor of chicken broth over vegetable broth in this recipe however, if you’d like to keep it vegetarian, you can use veggie broth. Heavy cream adds richness.
Rice: Optional, but adds body to the bisque. Feel free to omit entirely or use chopped-up pieces of leftover bread if desired.
Variations
Add mini meatballs, macaroni, shells, or ditalini pasta to the recipe once blended.
Homemade croutons, chopped fresh basil, thyme, parsley, and parmesan cheese are excellent garnishes on top of tomato bisque.
How to Make Tomato Bisque
This tomato bisque soup recipe is the perfect comfort food.
Saute veggies (recipe below).
Add remaining ingredients (except cream) and simmer.
Blend the soup, add cream, and simmer.
Season and garnish before serving.
To blend the ingredients, use an immersion blender. A regular blender can also be used, but the soup will be hot. Remember to vent the lid.
Storing Tomato Bisque
Leftover tomato soup can be kept in an airtight container in the refrigerator for up to 4 days. Reheat on the stove with a little cream if needed. Creamy tomato bisque can be frozen in zippered bags once it’s chilled. Freeze the bags flat on a baking sheet in the freezer and then store them upright to save freezer space. Thaw the bisque overnight in the refrigerator and reheat it on the stove.
Tomato Soup + Grilled Cheese = ❤️
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Tomato Bisque
Tomato bisque is a creamy, rich soup bursting with sweet and tangy flavors of tomatoes.
Prep Time 10 minutesminutes
Cook Time 26 minutesminutes
Total Time 36 minutesminutes
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In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic and cook until tender, about 6 to 7 minutes.
Stir in the broth, crushed tomatoes, rice, dried basil, salt, oregano, and pepper. Bring to a boil over medium-high heat, then reduce to a low simmer. Cook uncovered until the rice and vegetables are tender, about 20 to 25 minutes.
Use an immersion blender or hand blender to blend the soup until smooth. Stir in the cream and simmer for 3 minutes more. Taste and season with additional salt, pepper, and a pinch of sugar if needed.
Garnish with fresh herbs if desired.
For a thinner soup, add additional broth. For a thicker soup, cook uncovered for longer until thickened. To replace instant rice use ¼ cup of white rice and simmer for 30 to 35 minutes or until tender.
If you don’t have an immersion blender, the soup can be blended in a regular blender in batches. When using a regular blender, be sure not to seal the lid or the steam can build up causing it to burst open. Leave the lid open just enough to allow steam to escape.
This recipe makes about 8 cups of soup. Leftovers will keep in the refrigerator for 4 days.
This Marry Me Chicken recipe is a one-pot wonder that is truly worthy of a marriage proposal!
Tender chicken breasts are simmered in a sun-dried tomato cream sauce with Italian seasonings and parmesan cheese.
The sundried tomato sauce is so freaking delicious!
This easy recipe is cooked on just one pan – less mess, less cleanup.
It’s a fast weeknight meal that seems fancy enough for guests.
It can be served over pasta or rice, or next to roasted potatoes.
Ingredients for Marry Me Chicken
Chicken:I use boneless, skinless chicken breasts or cutlets in this recipe. You can also use boneless chicken thighs
Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes – they add a deliciously tangy flavor to this dish. You can purchase them online here or find them near the pesto in the grocery store.
Sauce: Heavy cream is the base of this sauce because it’s rich and thick, while chicken broth or chicken stock adds flavor. This sauce is thickened with a little bit of flour.
Cheese: Use freshly grated parmesan cheese if possible.
Seasonings: The sauce is seasoned with garlic, oregano, and red pepper flakes or you can use Italian herb mix in place.
Variations
Chopped spinach can be added during the last few minutes of cooking.
How to Make Marry Me Chicken
Rich and creamy, this Marry Me Chicken recipe is a keeper!
Brown Chicken: Brown the chicken breasts in a large skillet (recipe below) and set aside.
Simmer Sauce: Cook garlic and herbs until fragrant. Add sauce ingredients and simmer.
Thicken Sauce: Return chicken to the pan and add sundried tomatoes, simmer until thickened.
Stir in parmesan cheese, garnish with basil, and enjoy!
Serving Suggestions
Round the meal out with a side salad and some crusty bread.
Got Leftovers?
Store leftover Marry Me Chicken in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding milk if needed.
Freeze leftovers in a freezer bag for up to 4 months. Thaw overnight in the refrigerator and reheat on low heat in a saucepan, adding milk if needed.
Easy Chicken Skillet Dinners
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Marry Me Chicken
Marry Me Chicken is a flavorful one-pot dish with chicken breasts simmered in a rich creamy sundried tomato and Parmesan cheese sauce.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
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If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets and season with ½ teaspoon salt and pepper. Dredge the chicken lightly in the flour.
In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat.
Add the chicken and cook for 4 minutes, flip and cook for an additional 3 to 4 minutes or until cooked through. Transfer the chicken to a plate to keep warm.
Reduce the temperature to medium and add the remaining oil. Stir in the garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.
Add the broth, heavy cream, tomato paste, and remaining ¼ teaspoon salt and bring to a simmer. Let simmer uncovered until slightly thickened, about 5 to 8 minutes. Add the chicken to the pan along with any juices and sundried tomatoes. Simmer for an additional 3 to 5 minutes or until the chicken is heated through.
Remove from the heat and stir in the Parmesan cheese. Taste and season with additional salt and pepper.
Garnish with fresh basil.
For an extra boost of flavor, use the oil from the sundried tomatoes in place of olive oil. Chicken should reach an internal temperature of 165°F. Leftovers can be stored in the fridge in a covered container for up to 4 days.
A simple soup with few ingredients and lots of flavor.
This asparagus soup recipe is quick to make with fresh asparagus and a bit of tender onion simmered in broth and blended with a splash of cream.
Garnish this soup with parmesan cheese and a squeeze of fresh lemon juice!
Vegetable soups, like tomato or cauliflower soup, are a great way to enjoy fresh farmer’s market veggies or your own garden vegetables. This easy asparagus soup recipe is no exception.
This asparagus soup recipe is really fast and easy.
You’ll need just a handful of ingredients.
No thickeners, starches, or potatoes are needed.
It is naturally low-carb and gluten-free.
Ingredients for Asparagus Soup
Asparagus: My preference is fresh asparagus stalks; however, frozen asparagus or leftover grilled asparagus can be used.
Broth: Chicken broth is the base of this recipe, and it adds flavor. It can be replaced with vegetable broth, which is a bit sweeter.
Seasonings:The flavor in this asparagus soup is simple, I add aromatics like onion, and garlic and season simply. Feel free to stir in your favorite herbs.
Cream:A small amount of heavy cream adds richness and a velvety texture. For a lighter version, replace it with light cream, sour cream, or Greek yogurt (which will add some tang).
To stretch this asparagus soup recipe further, add a peeled and chopped russet or Yukon gold potato.
Other vegetables can be substituted for some of the asparagus if needed; green peas, zucchini, or celery are great options.
How To Make Asparagus Soup
This is no canned cream of asparagus soup – it’s full of fresh ingredients.
Prep: Rinse, trim, and chop the asparagus spears.
Cook: Cook onion & garlic in butter (recipe below). Stir in the remaining ingredients and simmer.
Blend: Puree the soup in the pot using an immersion blender or transfer it to a regular blender. Stir in cream.
Ladle into bowls and garnish with parmesan cheese or a slice of garlic bread to soak up every last drop!
Garnish Tip: After the asparagus has simmered for about 4 minutes, remove a few of the asparagus tips and set aside for garnishing the soup.
Parmesan cheese and a swirl of heavy cream also make a pretty garnish. Top it with parmesan croutons or fresh herbs like dill.
Holly’s Tips
Additional veggies can be added to stretch this asparagus soup further.
If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
If you’d prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
To thicken, allow the soup to simmer uncovered or stir in some potato flakes.
Leftovers, Reheating, & Freezing
Reheating asparagus soup is a snap when using the microwave or stovetop. Make sure it is fully mixed and heat on low to avoid overcooking the cream. Adjust the seasonings!
Because asparagus soup is made with cream and cream-based soups don’t freeze well, it’s best to freeze a portion before adding the cream! Simply defrost, reheat, and add a splash of cream before serving.
More Asparagus Favorites
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Creamy Asparagus Soup
This asparagus soup is fresh, creamy, and full of flavor!
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
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Cut asparagus into ½” pieces.
In a large pot over medium heat, cook onion and garlic in butter until tender. Add asparagus and cook an additional 5 minutes.
Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.
Using a hand blender, puree soup until smooth. Stir in cream and lemon juice.
Taste and season with salt and pepper if needed.
Additional veggies can be added to stretch the soup further. Zucchini or celery are great options.
If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
If you’d prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
To thicken, allow the soup to simmer uncovered or stir in some potato flakes.
Course Chicken
Cuisine American
