Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It’s made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Cozy up with more comforting chicken soup recipes like Chicken Dumpling Soup, Crockpot Chicken Noodle Soup and Chicken Rice Soup.

This Chicken Pot Pie Soup recipe was an instant family favorite the first time I whipped it up, and for a few reasons!

The kids really love how thick and creamy it is. I love how easy it is to make and that it’s loaded with vegetables.

The best part? There’s only one pot to wash!

It stores perfectly in the fridge for a few days, so it’s perfect for making a big batch on the weekend to enjoy through the week — or make a double batch right away and pack up the rest for school lunches!

Essentially, it’s a deconstructed chicken pot pie that’s served in a soup form. It’s one of my favorite winter recipes. See how it’s made down below!

Why we love this Chicken Pot Pie Soup:

• One Pot: One pot soup recipes really help me get through the cold months. They’re so easy to make, even easier to clean, and comforting as can be.
• Kid Friendly: My kids gobble this soup up! I love serving it to them because it’s loaded with protein and veggies that even the pickiest of eaters don’t mind.
• Make Ahead: This is a wonderful make ahead soup recipe. Scroll down a little bit to see more detailed info on how to store this chicken pot pie soup for later.

Chicken Pot Pie Soup Ingredients Needed:

• Chicken Breast – Any boneless, skinless chicken will work great! Cooking them whole in the soup keeps them moist.
• Veggies – This recipe features the classic blend of vegetables you’d traditionally find in a pot pie – peas, carrots, celery and corn. Feel free to add to this list as you like.
• Onion – Use a white or yellow onion.
• Potatoes – Yukon gold potatoes work best as they are deliciously tender and buttery.
• Milk – Feel free to use any kind of milk you like best.
• Flour – All-purpose flour is used to create the roux that thickens the soup to the very best rich consistency.
• Butter – Unsalted butter is preferred.
• Chicken Broth – Just like with the butter, it’s best to use unsalted (or low-sodium) chicken broth. If you want more salt, you can always sprinkle some more in later.
• Garlic – Feel free to add a little extra if you’re a garlic lover!
• Seasonings – Create the very best flavor with parsley, thyme, and just a little salt and black pepper.

How to make Chicken Pot Pie Soup

Here’s a quick look at how to make the BEST chicken pot pie soup recipe! Scroll to the bottom of this page to see more detailed steps and ingredients.

• Sauté the carrots, celery and onions in a little bit of oil until softened.
• Stir in the garlic, salt, pepper, thyme and parsley.

• Add the broth. Scrape the bottom of the pot to make sure all of the brown bits are mixed in.
• Add the potatoes and chicken. Bring to a boil, then lower the heat, cover, and cook until the potatoes are tender.

• Whisk together flour and melted butter. Then, whisk in the milk and thicken in the microwave.
• Stir the veggies and roux into the pot. Shred the chicken and stir it all together.

Variations and Substitutions

• Use chicken thighs: You can use thighs instead of breasts, and there’s no need to change any other part of the recipe.
• Use leftover chicken or turkey: Simply skip the sautéing of the chicken and go right to the vegetables. Add your leftover cooked chicken or turkey in. This is perfect if you have leftovers from this Perfect Roast Chicken or you made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken that you have stashed in the fridge.
• Add other vegetables: Feel free to add other vegetables you need to get out of the fridge, or substitute the ones I use for other favorites. Keep in mind that some quick cooking vegetables should be added at the end (spinach, broccoli, green beans, etc), and others (peppers, cauliflower, mushrooms, root vegetables) take longer, so plan accordingly.
• Make it dairy free: Feel free to swap the milk with dairy free milk or cream for a creamy soup, or additional chicken broth.

How to Store Chicken Pot Pie Soup

Chicken pot pie soup will stay fresh in an airtight container in the fridge for 3-4 days. To reheat, just pop it in the microwave and zap it for 30 seconds at a time. Stir every time it stops to evenly distribute the heat.

Can I freeze chicken pot pie soup?

Yes, sort of! Just allow it to fully cool to room temperature prior to storing.

The texture of low fat dairy as well as potatoes does change when they are frozen, and it may not be appetizing to some people. For that reason, this is not my favorite soup to freeze.

If you’re not picky about food textures, then you can absolutely freeze this soup!

Once cooled, pour the soup into a large zip-top bag. Lay it flat on a baking sheet and let freeze for at least 1 hour – this will make it flat and easy to store in the freezer.

Chicken pot pie soup will keep well in the freezer for up to 3 months. Let it defrost in the fridge for a few hours prior to reheating.

Can I make it in the Crockpot?

Absolutely!

Most likely, I would add the carrots through to the chicken breast into the Crockpot and skip the sautéeing. You could also follow the original instructions to saute the vegetables before adding to the slow cooker.

Let cook on low for 4-6 hours, until the vegetables are tender, then shred the chicken, add in the frozen vegetables and the thickened milk.

Serving Suggestions:

You can always enjoy this soup just the way it is… Or, you could go the extra mile and serve it with some amazing toppings!

Here are just a few delicious options:

• Homemade biscuits (like my favorite Cheddar Bay Biscuits).
• These homemade Drop Dumplings for Soup.
• Crackers
• Pie Pastry (homemade or store bought) rolled out into rounds and baked flat on a baking sheet.
• Puff pastry rounds: cut refrigerated puff pastry into rounds or other shapes, and bake them off on a baking sheet until golden. If you have any leftover puff pastry, use it to make an actual Chicken Pot Pie!

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Chicken Pot Pie Soup

Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It's made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Calories 423cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 2 large carrots (peeled and diced)
• 1 rib celery (finely chopped)
• ½ medium onion (finely diced)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups low sodium chicken broth
• ¾ lb yukon gold potatoes (about 3 medium potatoes — cut into ½ inch pieces)
• 1 boneless skinless chicken breast
• ½ cup frozen corn
• ½ cup frozen peas

Roux:

• ¼ cup unsalted butter
• 3 tablespoons all purpose flour
• 1 ½ cups milk (any kind)

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot over medium heat. Add carrots, celery and onion and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
• Stir in garlic, salt, parsley, thyme and pepper and cook 1 minute.
• Add broth and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
• Stir in potatoes and nestle chicken breast down in the liquid. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender.
• Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high, 30-45 seconds at a time.
• Stir in the flour until completely absorbed.
• Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
• Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
• When potatoes are tender and chicken is cooked through (about 10-15 minutes), remove chicken breast and shred. Stir in the frozen peans, frozen corn and the thickened milk along with the shredded chicken.
• Let soup simmer on medium-low heat until heated through, then serve with biscuits or any of the options listed in the post above.

Video

Nutrition

Serving: 457grams | Calories: 423cal | Carbohydrates: 38g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 745mg | Potassium: 984mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5782IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 2mg

The post Chicken Pot Pie Soup appeared first on The Recipe Rebel.

This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, and spinach in a creamy, flavorful broth, it’s made in 30 minutes!

See the step by step recipe video down in the recipe card.

Looking for more chicken soup recipes? Try this Ramen Noodle Soup, this Lemon Chicken Orzo Soup or this Chicken Dumpling Soup!

Everyone loves Olive Garden, right?

There is just something so comforting about rich, creamy pastas, fresh-from-the-oven breadsticks (although I think my Homemade Breadsticks are better!) and a cozy bowl of soup!

Now, I love them all: the Zuppa Toscana (see my Slow Cooker Zuppa Toscana here), the Minestrone (see my Minestrone soup here), the Pasta e Fagioli — but a good chunky, creamy Chicken Gnocchi Soup will always have my heart.

The thing is, the last couple times I’ve been there I’ve just been so disappointed in what Olive Garden is calling “Chicken Gnocchi Soup” these days — I feel like a more accurate name would be “Thin Creamy Broth with One Carrot, One Piece of Spinach and Two Gnocchi’.

It doesn’t have the same ring, does it?

Love gnocchi? You might also like this Italian Sausage Gnocchi Soup, this Three Cheese Gnocchi Bake and this Baked Gnocchi with Sausage!

What is Gnocchi?

Gnocchi is a small, oval-shaped potato dumpling that is similar in texture to pasta (maybe a little softer).

Gnocchi is used in many pasta-type recipes, and pairs well in soups and with lots of different sauces due to its neutral flavor. It is comfort food to the max!

Why my Chicken Gnocchi Soup recipe is better than Olive Garden:

Instead of the thin, disappointing Olive Garden Chicken Gnocchi Soup, in this soup you’ll get plenty of:

• flavor! All those veggies add a ton of it
• tender shredded chicken — that cooks right in the soup, making it tender and lending more flavor to the broth! (If you’ve got some of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken kicking around, feel free to use that instead!)
• pillowy soft gnocchi
• and enough creamy broth to soak up with some crusty No Knead Artisan Bread

Chicken Gnocchi Soup Ingredients:

This easy chicken soup requires just a few ingredients and most you probably already have on hand! See my full list below.

• Oil: ay neutral flavored oil with a high smoke point will work.
• Onion, celery and carrot: this trio forms a classic mirepoix which is the base for many soup recipes, adding lots of flavor and nutrients!
• Parsley, garlic, thyme, salt and pepper: simple seasonings that go a long way! For best flavor, mince your own garlic cloves before adding to the soup.
• Boneless, skinless chicken breasts: I use chicken breasts because that’s what we prefer, however boneless skinless chicken thighs also work perfectly! Instead of 2 breasts, use 4 thighs. If you have leftover Perfect Roast Chicken or Baked Chicken Breasts, this is a great time to use them!
• Low sodium chicken broth: I prefer to add salt to our tastes rather than start with a salted broth. For that reason, I recommend tasting the soup before serving and adjusting the seasonings as you desire.
• Heavy cream and corn starch: will give this Chicken Gnocchi Soup a rich and creamy texture without being overly thick.
• Potato gnocchi: I use shelf-stable potato gnocchi found in the pasta aisle — feel free to experiment with different types of gnocchi!
• Fresh spinach: fresh spinach adds color and nutrients! You can omit if needed, or swap in frozen spinach or kale instead.
• Parmesan cheese: adds a bunch of salty, cheesy flavor!

How to make Chicken Gnocchi Soup:

This soup is so simple to make, and I’ve got a few tricks up my sleeve to make it even easier. Find the complete recipe in the recipe card below!

1. Saute your onion, celery and carrots in a great big dutch oven or soup pot
2. Add your spices and seasonings — cooking them first in the dry pot wakes up their flavor!
3. Add your broth, raw chicken breasts or thighs (you read that right!), and other vegetables — I use a bag of matchstick carrots to make this even easier.
4. Cook it until the chicken and vegetables are tender, then remove the chicken to shread and stir in some cream, gnocchi, spinach and a big sprinkling of Parmesan — let it cook just until the gnocchi is tender. Taste and serve!

How to make Crockpot Chicken and Gnocchi Soup:

This Chicken Gnocchi Soup is also easy to make in the slow cooker if you need to plan ahead!

See my Slow Cooker Chicken Gnocchi Soup recipe here for all the tips and tricks you need.

Chicken Gnocchi Soup storage:

One of the great things about this soup is it makes great leftovers! The flavor continues to develop as it sits so it’s perfect for making ahead.

In the refrigerator:

You can store this soup in the refrigerator up to 4 days in an airtight container.

In the freezer:

You can freeze this soup in freezer safe containers (I prefer to freeze mine in large freezer bags, frozen flat, so that it thaws quickly!), leaving an inch or two of space in the container at the top.

Freeze up to 3 months.

To serve, thaw in the refrigerator overnight or in a pot on the stovetop on low.

Serving Suggestions:

While I don’t actually need to serve anything alongside this Chicken Gnocchi Soup, I sure do love to have some Homemade Dinner Rolls or a piece of Garlic Bread for dunking (bonus points if it’s Cheesy Garlic Bread!).

More hearty soup recipes you’ll love!

• Cheeseburger Soup
• Crockpot Potato Soup
• Beef and Barley Soup
• Chicken Rice Soup: Stove Top or Slow Cooker

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Chicken Gnocchi Soup

This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, spinach in a creamy, flavorful broth – don't forget the crusty bread!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 444.68cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• ½ medium onion finely chopped
• 2 ribs celery finely chopped
• 1 cup carrot matchsticks (or finely chopped carrots)
• 1 teaspoon dried parsley
• 1 teaspoon minced garlic
• ½ teaspoon dried thyme
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 2 boneless skinless chicken breasts
• 4 cups low sodium chicken broth
• ¾ cup heavy cream
• 1 tablespoon corn starch
• 3 cups small gnocchi (500g)
• 1 ½ cups fresh spinach roughly chopped
• ¼ cup grated Parmesan cheese

Instructions

• In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
• Add parsley, garlic, thyme, salt and pepper and stir.
• Add broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender and chicken reaches an internal temperature of 165 degrees F, about 12-15 minutes.
• Remove chicken breasts to a cutting board to shred. Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.
• Stir in shredded chicken, spinach and Parmesan. Adjust seasonings to taste. Serve.

Video

Notes

Ingredients and Substitutions:

Chicken Breasts: I use chicken breasts because that’s what we prefer, however boneless skinless chicken thighs also work perfectly! Instead of 2 breasts, use 4 thighs. If you have leftover Roast Chicken, Baked Chicken Breasts, or Shredded Chicken, this is a great time to use them!

Low sodium chicken broth: I prefer to add salt to our tastes rather than start with a salted broth. For that reason, I recommend tasting the soup before serving and adjusting the seasonings as you desire.

Vegetables: I start most soups with a classic mirepoix (carrots, celery and onion) and I would try not to stray from that, but feel free to add in additional vegetables that you need to get out of the fridge!

Nutrition

Serving: 310grams | Calories: 444.68cal | Carbohydrates: 50.02g | Protein: 18.69g | Fat: 19.83g | Saturated Fat: 8.9g | Cholesterol: 68.53mg | Sodium: 792.79mg | Potassium: 455.15mg | Fiber: 3.86g | Sugar: 1.96g | Vitamin A: 4811.76IU | Vitamin C: 5.35mg | Calcium: 119.29mg | Iron: 5.14mg

The post Chicken Gnocchi Soup appeared first on The Recipe Rebel.

Pasta Fagioli is an Italian soup that always satisfies! It’s a pasta and bean soup that’s bursting with savory flavor from pancetta, garlic, tomato paste, parmesan and more. You can call it pasta fazool if you want – I just call it delicious!

Stir up more of the best soup recipes like White Bean Soup with Bacon, Italian Meatball Soup and Sausage Orzo Soup.

I’m such a sucker for a good bowl of Pasta e Fagioli. It’s smoky, cheesy, hearty… It’s really got so much to offer in every spoonful!

While there is a pretty lengthy list of ingredients that go into this classic Italian soup, have no fear. It’s still incredibly easy to make and everything listed is inexpensive.

Plus, you can change things up in this soup as you see fit! This versatile soup varies all over Italy as well as New York depending on where you buy it, so you can easily add or take away ingredients as needed.

Why we love it:

• One pot: This pasta fagioli recipe is made in just one pot! That means it’s easy to make and clean up is a breeze.
• Hearty: With bacon (or pancetta), white beans and pasta, this soup is sure to fill you up.
• Veggies: Pasta fazool might just be the recipe you need to sneak some veggies into your little one’s tummy! Carrots, celery, tomatoes and spinach create a great medley of fresh flavors and offer some nutrients to the soup.

Pasta Fagioli Ingredients:

• Vegetables – You’ll need fresh spinach, sliced carrots, sliced celery and a can of diced tomatoes for this pasta e fagioli recipe. Feel free to change these up a little as needed!
• Beans – White kidney beans are my bean of choice. Be sure to thoroughly drain and rinse them before adding them to the soup.
• Pancetta – is traditionally used but bacon is a great swap too! We often use bacon because it’s less expensive and easily available.
• Chicken Broth – Use low-sodium broth if possible! There’s already salty meat in the mix, and you can always sprinkle in as much salt at the end if you’d like.
• Garlic – Measure with your heart, garlic lovers!
• Parmesan – You’ll want to use a block of parmesan for this recipe. Freshly grated parm is always preferred, plus you get to use that rind for even more flavor.
• Tomato Paste – This does a fantastic job at creating the best rich tomato flavor.
• Pasta – Use a small pasta like ditalini.
• Salt and Pepper – Adjust to taste!
• Italian Seasoning – This really solidifies that classic herbaceous Italian flavor we all know and love.

How to make Pasta Fagioli

Check out how quick and easy it is to make pasta fazool! Scroll to the bottom of this page for more detail information.

• Cook the pancetta or bacon (keep the fat! We’ll use that to cook our vegetables).
• Stir in the onions, carrots and celery.

• Stir in the seasonings, garlic and tomato paste.
• Pour in the broth. Then, add the diced tomatoes, beans, bay leaf and parmesan rind. Bring to a simmer before reducing the heat, covering, and cooking for 10 minutes.

• Stir in the pasta and cook until al dente.
• Finish it off with spinach and freshly grated parmesan.

Variations and Substitutions

• Use your favorite pasta. Ditalini is the most common pasta to use in pasta fazool. However, you can really use any small pasta you prefer. Orzo would work perfectly as well!
• Swap the greens. Not a spinach fan? Replace it with chopped kale.
• Use the white beans of your choice. Cannellini beans or great northern beans both work well. Just make sure that no matter what, they’re drained and rinsed well.
• Add some spice. If you’d like to heat things up a bit, add a sprinkle of crushed red pepper flakes along with the other seasonings.

How to Store Pasta Fagioli

Pasta e fagioli will stay fresh in an airtight container in the fridge for 2-3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

If you prefer your pasta perfectly al dente, you may want to cook it separately in a pot of boiling, salted water and just add some to every bowl when serving. This way it does not become bloated when it is stored.

Can I freeze pasta fagioli?

Yes! Let the soup fully cool to room temperature, then transfer it to a zip-top storage bag. Lay it flat on a baking sheet and freeze for about an hour so it’s nice and flat. This makes it easier to store in your freezer! Date, label, and keep frozen for up to 3 months. Allow it to slowly thaw in the fridge prior to reheating.

Again, for perfectly al dente pasta, cook it separately and do not freeze it with the soup.

What to serve with Pasta e Fagioli:

Bread with soup is a must have over here! We love to serve this Pasta Fagioli with Homemade Breadsticks, No Knead Artisan Bread, or Mom’s Homemade Buns slathered in Garlic Butter (speaking of Garlic Butter, this Garlic Bread is another solid option!).

More Soup Recipes To Try…

Cozy up with more of my favorite filling soups that require no side dishes! Here are just a few recipes that my family can’t get enough of:

• Slow Cooker Zuppa Toscana — with the perfect amount of spice!
• Sausage Tortellini Soup — soup that eats like a meal.
• Italian Wedding Soup — those homemade meatballs are everything!
• Chicken Wild Rice Soup — creamy and satisfying.

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EASY Pasta Fagioli recipe (Pasta Fazool)

Pasta Fagioli is an Italian soup that always satisfies! It's a pasta and bean soup that's bursting with savory flavor from pancetta, garlic, tomato paste, parmesan and more. You can call it pasta fazool if you want – I just call it delicious!

Course Main Course, Soup

Cuisine American, Italian

Diet Low Calorie

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 470cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oilive oil
• 100 grams pancetta, chopped (or about 4 slices thick cut bacon)
• 3 large carrots (peeled and chopped)
• 2 ribs celery (finely diced)
• 1 medium onion (finely diced)
• 4 cloves garlic (minced)
• 1 tablespoon tomato paste
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 5 cups low sodium chicken broth (vegetable for vegetarian)
• 1 can diced tomatoes (14 oz or 398 ml) or crushed
• 2 cans white kidney beans (19 oz or 540 ml) drained and rinsed
• 1 bay leaf
• 1 parm rind
• 1 cup ditalini or other small pasta (uncooked) about 130 grams
• 2 cups freshly chopped spinach or kale
• ¼ cup grated Parmesan cheese

US Customary – Metric

Instructions

• In a large dutch oven or soup pot, heat oil over medium-high heat and add chopped bacon or pancetta. Cook until lightly browned.
• Add carrots, celery and onion and cook until translucent.
• Stir in garlic, tomato paste, Italian seasoning, salt and pepper and cook 1-2 minutes.
• Add broth, diced tomatoes, beans, bay leaf and Parmesan rind. Bring to a simmer over medium-high heat, then reduce heat to medium and cover. Cook for 10 minutes or until vegetables are nearly tender.
• Stir in uncooked pasta, cover and cook until al dente.
• Just before serving, stir in spinach and Parmesan. Taste and adjust seasonings as desired.

Video

Notes

Ingredients and Substitutions:

• Pancetta or Bacon: either works well, and you can omit for a meatless version of this soup.
• Vegetables: There are lots and lots of variations of Pasta e Fagioli, which means that you can make your own rules and no one can tell you it’s wrong! Feel free to add in extra vegetables that you need to get out of the fridge, or ones your guests enjoy. 
• Broth: I always start with low sodium or no salt added broth so that I can control how salty the soup is in the end.
• Pasta: we love ditalini in soup, but any small pasta shape will do. If you are going to be serving it later, you may want to cook the pasta to al dente in a pot of boiling water and just add when serving. This way it won’t get mushy if it sits in the fridge too long.
• Tomatoes: use diced or crushed, or you can swap this for tomato sauce for a thicker soup.
• Beans: I prefer white beans but any kind of beans, even black or red kidney beans will work just as well in here.

 

Nutrition

Serving: 457grams | Calories: 470cal | Carbohydrates: 65g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 556mg | Potassium: 1233mg | Fiber: 12g | Sugar: 6g | Vitamin A: 6275IU | Vitamin C: 16mg | Calcium: 169mg | Iron: 5mg

The post Pasta Fagioli (Pasta Fazool) appeared first on The Recipe Rebel.

Lemon Chicken Orzo Soup is made with chicken broth, savory vegetables, tender chicken, Orzo pasta, herbs and fresh lemon for a zesty kick! It’s a healthy soup recipe that is comforting and flavorful!

I admit, at first I was hesitant to try this Lemon Chicken Orzo Soup (maybe it’s because of my love of Lemon Desserts??), but once I did I was completely hooked.

The dish has a great balance between the tangy freshness of lemon and the savory flavor of the vegetables and tender chicken. Don’t worry — the lemon doesn’t make it overly lemony, but it adds a lovely burst of flavor when the soup has finished cooking.

Ready in under an hour, it’s quick to whip up using simple ingredients you may already have in your pantry!

It’s a great recipe for any occasion, from busy weekdays to special occasion family get-togethers, or just when you need a dose of pure comfort. 

For more easy one-pot dinner recipes with Orzo pasta, try my Sun Dried Tomato and Spinach Orzo recipe, One Pan Tuscan Orzo with Chicken, Garlic Parmesan Orzo Pasta, and my One Pan Chicken Meatballs with Orzo!

Ingredients Needed:

• Oil: I use canola oil to sauté the vegetables, but olive oil or vegetable oil is a good substitute if you have it on hand instead.
• Vegetables: use the classic trio of carrots, celery, and onions for a classic savory flavor base for the soup.
• Garlic: freshly minced garlic will give the soup an aromatic and robust taste. You can use garlic powder in a pinch, but you won’t need as much.
• Seasoning: use salt and black pepper to enhance the flavor of the soup, while dried herbs pack in a ton of flavor. Use parsley, thyme, and basil for a delicious flavor.
• Broth: I tend to use a low-sodium chicken broth for the liquid base of soups, as it gives a great depth of flavor and the low-sodium versions allow me to better control the saltiness of the meal.
• Chicken: Skinless, boneless chicken breasts work well to give you tender chicken pieces in every bite. You can use skinless, boneless chicken thighs for a richer flavor if you prefer.
• Orzo: I love using orzo pasta in soup because it soaks up the delicious flavors of the soup and isn’t a heavy pasta.
• Lemon: The zest and juice from a fresh lemon provide the characteristic tangy note, elevating the soup’s fresh flavor.
• Garnish: use some fresh parsley to brighten up the dish at the end, adding color and extra nutrients.

How to Make Lemon Chicken Orzo Soup

This recipe is easy to make and is ready in just 40 minutes. Full instructions are included in the recipe card below.

1. Sauté vegetables: Sauté the onion, carrots, and celery in oil until the onions begin to brown.
2. Add seasonings: Add the garlic, salt, parsley, thyme, basil, and pepper. Cook and stir.

3. Pour in broth and add chicken: Add the broth, deglaze the pot, add in the chicken breasts, and cook.
4. Shred chicken: Remove and shred the chicken breasts.

5. Add orzo and chicken and cook: Stir in the orzo and cook until al dente. Stir the shredded chicken back into the soup.
6. Add lemon juice and parsley: Squeeze the lemon juice into the pot, then add in the parsley. Taste, and adjust seasonings, and serve hot.

Lemon Chicken Soup with Orzo FAQs

Lemon Chicken Orzo Soup Recipe Variations

• Use other garnishes: Add some freshly grated parmesan cheese, a sprinkle of red pepper flakes for a touch of heat, lemon zest, or some lemon wedges for extra citrus flavor.
• Chicken broth substitutions: Opt for homemade chicken stock or homemade chicken broth if you have it, or use bouillon cubes dissolved in water in a pinch. Use vegetable broth for a slightly different flavor.
• Change the seasonings: Change up the flavors by using an Italian Seasoning mix, or by adding in some spice with cajun seasoning or red pepper flakes.
• Make it creamy: Add in some heavy cream or Greek yogurt before adding the parsley to give your soup a creamy flavor and texture.

Serving Suggestions

Lemon Chicken Orzo Soup is a great one-pot meal that can be served on its own, or you can add some side dishes to make it into a complete meal, or to make it go a bit further. 

Try it with my Cheesy Baked Asparagus or Honey Glazed Carrots for even more comforting flavors, or some Roasted Vegetables, Air Fryer Green Beans, or Green Beans with Bacon to add nutrients and color to the table!

We always have a side of bread on the table too, so try this classic Garlic Bread or my No Knead Artisan Bread with some butter.

More Delicious Soup Recipes To Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup is made with chicken broth, savory vegetables, tender chicken, Orzo pasta, herbs and fresh lemon for a zesty kick! It's a healthy soup recipe that is comforting and flavorful!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 323cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• ½ medium onion finely diced
• 4 cloves garlic minced
• 2 teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ⅛ teaspoon black pepper
• 6 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about ¾lb or 340g)
• 1 cup orzo pasta uncooked (170 grams) (use ¾ cup for a thinner soup)
• 1 lemon
• fresh parsley
• salt and pepper to taste

US Customary – Metric

Instructions

• Add oil to a 4-quart Dutch oven or soup pot and heat over medium-high heat.
• Add carrots, celery, and onion and cook, stirring occasionally, until onions are beginning to brown, about 3–4 minutes.
• Add garlic, salt, parsley, thyme, basil, and pepper. Cook and stir for 1 minute.
• Add broth and chicken breasts and bring back to a simmer over medium-high heat.
• Reduce heat to medium-low, cover, and cook for 10 minutes until the chicken is cooked through. Remove the chicken breasts and shred with two forks.
• Stir in orzo and simmer for 8–10 minutes, or until al dente. When the noodles are cooked, stir the shredded chicken back into the soup and add the juice of the lemon (you can add it gradually and taste as you go to get it just as you like it).
• Stir in fresh chopped parsley, taste, and adjust seasonings. Serve hot.

Video

Notes

Ingredients and Substitutions:

• Vegetables: I don’t recommend skipping any of the classic mirepoix combo, but feel free to add in more vegetables if you prefer! Green beans, peas, fresh spinach, baby spinach, or other leafy greens can be added at the end of the cook time for more color and nutrients.
• Chicken breasts: you can use pre-cooked Shredded Chicken or leftover chopped Baked Chicken Breast if you have any. Boneless, skinless chicken thighs or other dark meat from chicken also work great!
• Lemon: if you aren’t sure about the lemon, you can leave it out, but I recommend adding it slowly, and you might be surprised at how much you enjoy the flavor! It adds delicious freshness and acidity.
• Orzo: whole wheat orzo would work well too, or you can use any other kind of small pasta. If you want to store your soup and serve it later, you may want to cook the pasta separately and add it just before serving so that it doesn’t become mushy.

Storage

• Store: Store your leftover lemon orzo soup in an airtight container in the refrigerator for 3-4 days. Allow it to cool completely to room temperature before putting it in the fridge. Reheat in the microwave or on the stovetop with a little bit of extra broth if needed.
• Freeze: Lemon Chicken Orzo Soup freezes so well, so it’s great for prepping ahead of time! If you’re planning to do this, cook the soup without the orzo or garnishes, and let it cool. Once cooled, store it in a freezer-safe container and freeze it for up to 1 month. Defrost and reheat on the stovetop. Add in cooked orzo, stir and season, then garnish and serve hot.

Nutrition

Serving: 458grams | Calories: 323cal | Carbohydrates: 40g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 1361mg | Potassium: 776mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5135IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 2mg

The post Lemon Chicken Orzo Soup appeared first on The Recipe Rebel.

Creamy Nacho Potato Soup is packed with flavor – it’s the perfect hearty comfort food! Made with Yukon gold potatoes, classic savory veggies, and yummy chicken broth, it’s seasoned with cumin and chili powder for a classic Mexican flavor, with sweet corn and cheddar cheese!

This spicy, creamy soup recipe was inspired by a Nacho Potato Chowder recipe I was trying to make but realized I didn’t have all the ingredients I needed. 

Sometimes the best meals come about through serendipity, and I’m so glad I rolled with it!

With the creaminess of traditional potato soup and the bold flavors of beloved Mexican recipes, this new soup offering is now one of our favorites.

Nacho Potato Soup is perfect for winter months or any occasion when you want something warm and satisfying without much work.

With only 15 minutes of prep time, it’s ready to eat in about 35 minutes!

This cheesy soup uses simple ingredients you may already have in your pantry, so give it a go!

For more amazing potato soup recipes, try my Ham and Potato Soup, Instant Pot Potato Soup Recipe, Sausage Potato Soup with Kale, Potato Leek Soup, and my Slow Cooker Cheeseburger Soup!

Ingredients Needed:

• Oil: use a neutral-flavored oil for sautéing the vegetables, like canola oil or vegetable oil. Coconut oil and olive oil are also good but will add a bit of their own flavors to the dish too.
• Chicken Broth: a low-sodium chicken broth will provide the liquid base for the soup and add a depth of flavor. If you use a salted broth, you may want to omit the added salt and season to taste before serving.
• Vegetables: use a classic savory trio of onion, celery, and carrots for this soup to add nutrients, color, and a fantastic flavor base.
• Garlic: use fresh garlic cloves for the best aromatic flavor.
• Seasoning: use a combination of chili powder, salt, cumin, and black pepper to elevate the soup’s taste, giving it that delightful spicy kick.
• Yukon Gold Potatoes: they have a great buttery texture and flavor, making the soup creamy without needing too much cream. Other potato varieties can be used, but the texture may vary.
• Salted Butter: to make the roux to help thicken the soup. Salted butter is best as it helps enhance the flavor of the soup as well.
• Flour: use all-purpose flour for the roux to thicken the soup. For a gluten-free soup, you can use a cornstarch slurry instead.
• Milk: to enhance the soup’s creaminess. If you’re lactose intolerant, almond or coconut milk can be used, though it might slightly alter the flavor.
• Frozen Corn: This adds sweetness, texture, and color to the dish. Fresh corn can also be used when in season.
• Toppings: try sharp shredded cheddar cheese and freshly chopped green onions for optional toppings to add extra flavor and texture to the soup.

How to Make Nacho Potato Soup Recipe

This recipe is quick and easy to make, and it’s so delicious! Full instructions are included in the recipe card below.

1. Sauté vegetables: Sauté onion, carrots, and celery in a Dutch oven with hot oil.
2. Add seasonings: Then add the garlic, chili powder, salt, cumin, and black pepper, and cook.

3. Add broth and potatoes: Pour in the broth, deglaze the pot, and stir in the potatoes. Cover and cook.
4. Make thickened milk: Melt the butter, whisk in the flour, then add the milk. Heat and whisk until smooth.

5. Thicken soup and add remaining ingredients: Stir in the thickened milk, corn, and cheddar cheese.
6. Garnish and serve: Garnish with additional cheese and green onions, if desired.

Easy Nacho Potato Soup FAQs

Nacho Cheese Potato Soup Recipe Variations

• Spice it up. Make this soup spicier by adding in some of your favorite hot sauce, more chili powder, chopped chilis, or red pepper flakes! 
• Garnish. Use your favorite Mexican garnishes to enhance the flavors of your meal. Try adding some fresh herbs like chopped fresh parsley, cilantro, or thyme for more flavor.
• Use other cheeses. Cheddar cheese works great in this soup, but you could use other cheeses for a different flavor. Use cheeses that melt smoothly, like Velveeta or American cheese, for that true nacho flavor. Alternatively, Monterey Jack cheese, Pepper Jack cheese, or some Parmesan cheese would work well too.
• Change up the veggies. There are lots of other veggies that would work great in this soup! Try sautéed mushrooms, peppers, zucchini, parsnips or see what’s lying around in your fridge that needs to be used.
• Make it vegetarian: swap the chicken broth for vegetable broth and you’re good to go!

Serving Suggestions

This yummy soup calls for some bread on the side to soak up the delicious soupiness at the bottom of the bowl!

Try these Buttery (Whole Wheat) Bread Machine Rolls, my No Knead Artisan Bread, or some slices of this Whole Wheat Bread with butter. 

You could also serve it with some corn chips or tortilla chips on the side for an added crunch!

Serve this creamy potato soup with some veggies on the side to add nutrients and make it a fuller meal. My Air Fryer Green Beans, Roasted Carrots, or this Cheesy Baked Asparagus would all work well!

More Delicious Soup Recipes with Potatoes

Dinner

Chicken Pot Pie Soup

Dinner

Crockpot Zuppa Toscana

Dinner

Creamy Nacho Potato Soup

Dinner

Chicken Dumpling Soup

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Creamy Nacho Potato Soup

Creamy Nacho Potato Soup is packed with flavor – it's the perfect hearty comfort food! Made with Yukon gold potatoes, classic savory veggies, and yummy chicken broth, it's seasoned with cumin and chili powder for a classic Mexican flavor, with sweet corn and cheddar cheese!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 408cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 3½ cups low sodium chicken broth
• 3 large carrots (halved and sliced)
• 2 ribs celery (chopped)
• ½ medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon cumin
• ⅛ teaspoon black pepper
• 6 medium Yukon gold potatoes (cut into ½" pieces)
• ¼ cup salted butter
• ¼ cup flour
• 1½ cups milk
• 2 cups frozen corn
• 1 ½ cups shredded cheddar cheese
• green onions for garnish

US Customary – Metric

Instructions

• Heat a large soup pot or Dutch oven over medium-high heat and add the oil.
• Add the carrots, celery, and onion and cook until starting to soften, about 5 minutes, stirring often.
• Add the garlic, chili powder, salt, cumin, and black pepper, and cook for 1 minute.
• Add the broth and deglaze the pot if necessary. Stir in potatoes.
• Cover and bring to a boil, then reduce heat to medium and simmer until potatoes and carrots are tender, about 10 minutes.
• Meanwhile, prepare your roux. In a large bowl (make sure it’s big enough; you don’t want it to boil over), melt butter in the microwave. Whisk in flour first, then milk.
• Heat in the microwave at 1 minute intervals (no longer), whisking each time, until thickened (it bubbles up quickly once it gets thick, so keep an eye on it in the microwave!).
• When the vegetables are tender, stir in the thickened milk, corn, and cheddar cheese.
• Garnish with additional cheese and green onions, if desired.

Video

Notes

Storage

Store: Store your Nacho Potato Soup in an airtight container, or covered in plastic wrap, in the refrigerator for 3-4 days. Allow it to cool to room temperature before storing it.

Freeze: I wouldn’t recommend freezing potato soup as potatoes can have a different texture once you defrost them. If you need to, you can store it in a freezer-safe container and freeze it for up to 2 months, but you may want to add more butter, milk, or cream to help with the texture and flavor when reheating it.

Nutrition

Calories: 408cal | Carbohydrates: 56g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 727mg | Potassium: 1245mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5619IU | Vitamin C: 40mg | Calcium: 240mg | Iron: 3mg

The post Creamy Nacho Potato Soup appeared first on The Recipe Rebel.

White Bean Soup with Bacon is a warm and comforting dish that is loaded with vegetables and creamy white beans with the smoky flavor of bacon! It’s easy to make and freezer friendly.

Love hearty soups? Check out this easy Pasta Fazool recipe, this Tuscan White Bean Soup, or this Italian Meatball Soup!

Bacon White Bean Soup is a family favorite of ours, and I know you’ll love it as part of your dinner rotation, too!

White Bean Soup is the perfect comfort food that’s also healthy. It’ll bring warmth to any dinner table, but we especially love it in cold weather with a side of Mom’s Homemade Buns.

Like most soups, this easy recipe is incredibly versatile. You can add in seasonal veggies or use your favorite hard cheeses to make it your own. I’ve also included tips for making it vegetarian down in the recipe card!

It’s a quick, protein-loaded dinner option, and the leftovers store well, ensuring you have a tasty meal ready whenever you need it.

For more hearty soup recipes, check out my One Pot Turkey Tetrazzini Soup Recipe, Quick Chicken Bacon Rice Soup, and this Instant Pot Potato Soup Recipe!

Below I’ll show you everything you need to whip up this cozy soup!

Ingredients Needed:

• Bacon: The ingredient that brings the much-loved smoky flavor to the soup.
• Vegetables: A classic combination of onion, carrot, and celery makes a perfect savory, hearty base for this delicious soup, with essential nutrients too.
• Seasoning: fresh garlic is the best choice for an aromatic infusion, along with dried Italian herbs like thyme, oregano, and parsley, with some paprika, black pepper, and red pepper flakes for a bit of a kick!
• Broth: low-sodium chicken broth forms the liquid base of the soup, but homemade chicken stock can be used for even more flavor. If your broth already includes salt, you can omit the salt and add to taste before serving.
• White kidney beans: blended white kidney beans add to the creamy texture of the soup. Cannellini beans, Great Northern beans, or Navy beans can be used as alternatives.
• Half and Half: to give the soup a creamy texture, but heavy cream can be used for a richer consistency.
• Cheese: parmesan cheese will melt to add a salty, nutty flavor to the soup.
• Green leaves: use fresh parsley or spinach leaves for added color and nutrients.

How to Make Bacon White Bean Soup

This recipe is surprisingly easy to make! Full instructions are included in the recipe card below.

1. Cook bacon: Cook the bacon until crispy. Remove it and set it aside.
2. Sauté vegetables: Sauté the onion, carrots, and celery in the bacon fat.

3. Add seasonings: Add the garlic, salt, thyme, oregano, parsley, paprika, pepper, and red pepper flakes, and cook.
4. Mix in broth: Add the broth and deglaze the pot.

5. Blend beans: Rinse and strain the beans, then blend them with the cream.
6. Add remaining ingredients: Add the beans, bacon, and bean puree to the pot, and cook. Stir in parmesan and leaves, and serve.

Bacon White Bean Soup FAQs

Tips and Notes

• Using dry beans. If you’re using dry beans instead of canned, ensure they are cooked before adding them to the soup.
• Bacon fat. We’ll be saving the bacon fat after cooking the bacon. This will add extra flavor to the soup when you sauté the vegetables. If you omitted the bacon or don’t have much fat left over, you can use butter or olive oil instead.
• Adjusting the thickness. If your soup is too thick, you can easily adjust the consistency by adding more chicken broth or water until it reaches your desired consistency. For a thicker soup, allow it to simmer a bit longer, or use a potato masher or immersion blender to break down some of the veggies.

Bacon White Bean Soup Variations

• Use other kinds of bacon: Turkey bacon can be used as a leaner option while still providing a smoky flavor. You can also omit the bacon for a meatless version.
• Make it vegetarian: Choose vegetable broth, omit the cream and choose a vegetarian cheese.
• Choose a lighter cream: Heavy cream will give a richer texture, but you can use whole milk for a lighter version if you prefer.
• Use another cheese: Feel free to experiment with different types of hard, aged cheeses for a unique flavor profile.
• Additional vegetables: Adding kale, spinach, or other leafy greens can boost nutrients and add different textures to the soup.

Serving Suggestions

One of the best ways to enjoy this soup is with a side of crusty bread, like my No Knead Artisan Bread. It adds a delightful texture contrast and is perfect for soaking up the flavorful broth. Homemade Breadsticks or these Buttery (Whole Wheat) Bread Machine Rolls are also great choices for soaking up soupy goodness!

A light, fresh salad like Easy Broccoli Salad would make a great accompaniment to this rich, creamy soup, balancing the meal and adding a variety of textures and flavors.

More Comforting Soup Recipes To Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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White Bean Soup with Bacon

White Bean Soup with Bacon is a warm and comforting dish that is loaded with vegetables and creamy white beans with the smoky flavor of bacon! It's easy to make and freezer friendly.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 5 servings

Calories 491cal

Author Ashley Fehr

Ingredients

• 6 slices bacon (or 4 thick cut) chopped
• 3 large carrots (peeled and sliced)
• 2 ribs celery (sliced)
• 1 medium onion (finely chopped)
• 4 cloves garlic (finely minced)
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 5 cups low sodium chicken broth
• 2 cans white kidney beans (540 ml or 19 oz each)
• ¾ cup half and half
• ¼ cup freshly grated Parmesan
• fresh chopped parsley or spinach (optional)

US Customary – Metric

Instructions

• Heat a large Dutch oven or soup pot over medium-high heat.
• Add the bacon and cook, stirring often, until crisp. Remove the bacon from the pot, but leave the fat in the pot.
• Add carrots, celery, and onion to the pot and cook over medium-high heat until the onion is softened and beginning to brown, about 4-5 minutes. (if there’s still a lot of excess fat after this point, you can dab some up with a paper towel if you prefer.)
• Add the garlic, salt, thyme, oregano, parsley, paprika, pepper, and red pepper flakes, and cook for 1 minute.
• Add broth and scrape the bottom of the pan to release any stuck-on bits.
• Place the beans in a fine mesh sieve and rinse well. Place ¾ cup of beans in the blender with cream and blend until smooth.
• Add the beans, bacon, and bean puree to the pot. Bring to a simmer, cover, and reduce heat to medium-low. Simmer until vegetables are tender, about 10–15 minutes.
• Stir in parmesan and optional parsley or spinach as desired. Taste and serve.
• *Optional: if you prefer a thicker soup, you can dissolve 1 tablespoon of corn starch in 2 tablespoons of cream or water and add it to the soup while it is simmering.

Video

Notes

Ingredients and Substitutions:

• Bacon: you can skip the bacon for a vegetarian soup option (with vegetarian cheese and vegetable broth), but I recommend it if you can have it because it adds loads of flavor! Italian sausage would also be great here.
• Carrots, celery, and onion: a mirepoix is the most traditional flavor base for a soup, and I don’t recommend skipping any of these ingredients unless absolutely necessary.
• Herbs and spices: yes, there are a lot. Beans don’t add a lot of flavor so I wanted a soup that is full of flavor. This is the one! If you need to adjust some, feel free. This soup has a little kick — if you can’t handle spice you can omit the red pepper flakes. 
• Broth: I always start with low-sodium broth and adjust as needed. If you’re starting with salted broth, you may want to reduce the salt and adjust as needed.
• Pureeing the beans: you don’t need to puree the beans, but I like to do so because it makes the soup thick and creamy. If you don’t have a blender, you can achieve a similar effect by mixing 1 tablespoon of cornstarch with the cream before adding it to the soup.

To create a thicker soup: Another way to thicken the soup is by adding 1-2 tablespoons of flour to the vegetables after the spices have been added. Then simply continue with the recipe.

Storage

• Store: Store any leftover Bacon White Bean Soup once it has fully cooled in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. Simmer on the stovetop or reheat in the microwave to enjoy it again.
• Freeze: ​This recipe freezes so well! Store it in a freezer-safe container and freeze it for up to 1 month. Put portions in freezer-safe containers or freezer bags and freeze for 2-3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in a microwave until piping hot.

Nutrition

Serving: 466grams | Calories: 491cal | Carbohydrates: 49g | Protein: 25g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 848mg | Potassium: 1167mg | Fiber: 13g | Sugar: 4g | Vitamin A: 6684IU | Vitamin C: 7mg | Calcium: 168mg | Iron: 5mg

The post White Bean Soup with Bacon appeared first on The Recipe Rebel.

This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!

This Italian Meatball Soup recipe combines the savory goodness of homemade Italian-style meatballs with a flavorful broth and a variety of vegetables.

Soup can be a hard sell to my kids, but a soup that’s loaded with meatballs and pasta is always a win around here!

It’s a nutritious and balanced meal in one pot, perfect for busy weeknights for the whole family.

Whether it’s a cold winter evening or a breezy summer night, this soup is a versatile dish that fits all seasons and occasions.

The combination of beef and pork in these homemade meatballs gives them a depth of flavor and the addition of Parmesan cheese adds a hit of saltiness.

This easy soup recipe is easy to adapt, whether you prefer using leaner meat or want to add a spicy kick to it!

With ingredients like Italian seasoning, marinara sauce, and Parmesan cheese, this soup will bring the flavors of an Italian kitchen to your dining table.

It’s like a little Italian holiday, but without leaving the comfort of your home!

For more hearty soup inspiration, check out my Italian Sausage Gnocchi Soup, Italian Wedding Soup, this Chicken Rice Soup, and my Tomato Tortellini Soup.

Below you’ll find all the tips and tricks you need to make the best meatball soup!

Ingredients Needed:

Homemade Meatballs

• Bread: use a slice of soft bread to make fluffy bread crumbs to give the ground meat mixture more substance when making it into meatballs.
• Meat: I’ve used a combination of lean, ground beef and lean, ground pork for these meatballs.
• Cheese: freshly shredded parmesan cheese is best to add a great salty, umami flavor.
• Egg: helps to bind the meatball ingredients. 
• Seasoning: use Italian seasoning with salt and black pepper to bring classic Italian flavors to this dish.

Meatball Soup

• Vegetables: use a classic trio of onion, carrot, and celery to make a great savory base for the soup that’s also packed with essential nutrients.
• Tomatoes: use diced (or crushed) tomatoes as well as tomato paste for a tomato base in this soup that works well with the meatballs.
• Seasoning: fresh garlic cloves, Italian seasoning, salt, red pepper flakes, and a bay leaf will pack a ton of classic Italian flavor into this soup, with a bit of a kick too!
• Broth: I use low-sodium chicken broth to add a great depth of savory flavor, and also to better control the saltiness of the dish.
• Cheese: use a parmesan rind if you can, as it melts wonderfully into the soup, giving it a deep, rich, umami, cheesy flavor. Simply pull it out before serving.
• Pasta: I’ve used uncooked ditalini pasta here as I think it works well with the meatballs. You can use any small pasta that you have!
• Spinach: fresh spinach leaves add color, a fresh flavor, and nutrients to this soup. You can also swap with fresh kale if you have it on hand.
• Marinara Sauce: use your favorite brand of marinara sauce to add even more tomato flavor to the soup.

How to Make Italian Meatball Soup

This recipe takes a bit of time but is worth it all! Full instructions are included in the recipe card below.

Meatballs

1. Make meatball mixture: Combine the bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, and pepper, then let the mixture sit.
2. Make meatballs and sear: Make meatballs, then brown them on both sides. Remove them from the pot and set them aside.

Meatball Soup

1. Sauté veggies: Sauté the onion, carrots, and celery.
2. Add other ingredients: Add the tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf, and cook.

3. Deglaze and add broth, tomatoes, and cheese: Stir the chicken broth, diced tomatoes, and Parmesan rind, then deglaze the pot and cook.
4. Add pasta and meatballs: Stir in the pasta and meatballs, then cover and cook. Stir in spinach and marinara sauce before serving.

Italian Meatball Soup FAQs

Tips and Notes

• Don’t overmix the meatballs. Achieving tender and juicy meatballs is the first step to a successful meatball soup. When combining the meat mixture, avoid overmixing as it can result in dense meatballs. A gentle stir is all you need to bring the ingredients together. 
• Let the flavors meld. Letting the meatball mixture sit for 10-20 minutes before rolling it out into balls allows the flavors to meld, resulting in more flavorful meatballs.
• Adjusting the consistency. You might want your soup to be thicker or thinner. If the soup is too thick, adding a bit more broth can easily make it thinner. If you want it thicker, remove some of the soup, blend it with an immersion blender, and add it back in. Alternatively, use a cornstarch slurry to thicken it.
• Freshen the soup when reheating it. Add a splash of lemon juice, broth or a handful of fresh parsley to rejuvenate the flavors and bring back the vibrancy of this delicious meatball soup when reheating it.

Italian Meatball Soup Variations

• Add some garnishes. Add an extra sprinkle of freshly shredded Parmesan cheese on top of the soup before serving can elevate the dish with a creamy texture and a salty kick. You can also sprinkle some fresh herbs like parsley or basil on top to add a burst of freshness and color to the dish.
• Use a different broth. Chicken, beef, or vegetable broth can be used interchangeably, depending on your preference or dietary restrictions.
• Add more veggies. This recipe is so versatile; you can add almost any of your favorite vegetables to enhance the nutritional value and flavor. Try mushrooms, zucchini, chopped bell peppers, sweetcorn, peas, or whatever seasonal vegetables you have a surplus of!
• Use other kinds of pasta. Small pastas like orzo or mini shells are excellent substitutes for ditalini, while brown rice or quinoa are great gluten-free options.
• Add extra flavor. Add a splash of lemon juice, a dollop of sour cream, some Worcestershire sauce, or additional herbs to add an extra layer of flavor to this already delicious soup.

Serving Suggestions

We always have bread on our dinner table, but it’s a perfect side to any soup. Try my Homemade Breadsticks, a slice of my No Knead Artisan Bread, some classic Garlic Bread, or these Cheddar Bay Biscuits for dipping!

More Easy Meatball Recipes To Try

Dinner

Sweet and Sour Crockpot Meatballs + VIDEO

Dinner

Instant Pot Swedish Meatballs and Noodles

Dinner

Instant Pot Meatballs and Mashed Potatoes + VIDEO

Dinner

Slow Cooker Cranberry Meatballs Recipe + VIDEO

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Meatball Soup

This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 428cal

Author Ashley Fehr

Ingredients

Meatballs

• 1 slice soft bread (about ¾ cup fluffed bread crumbs)
• ½ lb ground beef
• ½ lb ground pork
• ½ cup shredded parmesan cheese (fresh if possible)
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

Meatball Soup

• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 1 small onion (finely chopped)
• 2 tablespoons tomato paste
• 3 cloves garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 bay leaf
• 4 cups low sodium chicken broth
• 1 can diced or crushed tomatoes (28oz/798 ml)
• 1 parmesan rind
• 1 cup ditalini pasta (uncooked)
• 2 cups spinach (roughly chopped)
• ½ cup marinara sauce

US Customary – Metric

Instructions

Meatballs

• Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs.
• In a large bowl, combine bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, pepper — don’t overmix. Let sit for 10-20 minutes.
• Shape into 1″ balls (I get about 30-35) and place on a plate.
• Heat 2 tablespoons of oil in a large soup pot or large Dutch oven over medium-high heat. Brown meatballs on both sides, about 2 minutes per side. They do not have to be cooked through. Remove from the pot and set aside. (*OPTIONAL: you can also bake the meatballs if you do not want the juices in the soup — see instructions below)

Meatball Soup

• Add the carrots, celery, and onion (no need to clean out the pot!) and cook in the leftover fat from the meatballs for about 5 minutes or until crisp-tender.
• Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf. Cook for 1 minute.
• Stir in chicken broth, diced tomatoes, and Parmesan rind and use a wooden spoon to scrape the bottom of the pot to remove any browned bits. Bring to a simmer over medium-high heat.
• Cook for 5 minutes, until the vegetables are almost tender.
• Stir in the uncooked pasta and meatballs. Cover and reduce the heat to medium, then cook for 10 minutes or until pasta is al dente.
• Stir in spinach and marinara sauce. Taste and adjust seasonings as desired. Serve.

Video

Notes

• To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400 degrees for about 8-10 minutes or until browned on the outside.

Ingredients and Substitutions:

• Meatballs: you can use store-bought meatballs to save yourself some time if necessary. Simply throw them in with the pasta near the end of the recipe — no need to brown them first. 
• Ground beef and pork: you can use almost any ground meat for these meatballs — ground chicken or ground turkey would be good, leaner options as well. You can also substitute some or all of the meat for ground Italian sausage for more flavor. 
• Bread crumbs: fresh bread crumbs make meatballs so moist, but you can use dried bread crumbs in a pinch. Use about ⅓ cup dried bread crumbs in place of fresh.
• Egg: a flax egg will work just fine if you would like to make this recipe egg-free.
• Pasta: you can use any kind of short pasta here, or even broken spaghetti noodles. Keep in mind that they may require a different cooking time or absorb more moisture. 

Prep ahead: 

• You can make and bake the meatballs in advance and store them in the fridge for up to 4 days or the freezer for up to 3 months. 
• You can chop all of the vegetables and store them in the fridge for several days before preparing this soup. 
• You can prepare the soup up until the pasta is added, then store it (without the pasta and spinach) for up to 4 days in the fridge. Simply cook the pasta and stir into the soup with the spinach to serve. If you refrigerate with the pasta, it may become bloated and will not have an al dente texture.

Storage

• Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. As it sits, the flavors will meld together, so the leftovers are delicious too! Make sure to allow it to cool to room temperature before putting it in the fridge.
• Freeze: This soup freezes well. Pour the soup once it has cooled to room temperature into airtight containers or freezer bags, and freeze for up to 3 months. Thaw the soup overnight in the refrigerator, then reheat it gently on the stove over medium heat, stirring occasionally. If the soup is too thick, add a little bit of broth or water to reach your desired consistency.

 

Nutrition

Serving: 426grams | Calories: 428cal | Carbohydrates: 36g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 933mg | Potassium: 883mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4797IU | Vitamin C: 16mg | Calcium: 174mg | Iron: 4mg

The post Italian Meatball Soup appeared first on The Recipe Rebel.

Easy Leftover Turkey Soup is warm and comforting. With tender turkey, loads of vegetables, and a great mix of savory seasonings, it’s the perfect way to feed the whole family during the busy holidays!

This homemade Turkey Soup recipe is the perfect answer to what feels like a mountain of leftover turkey meat after Thanksgiving!

It’s quick, easy, and perfect for the chilly time of year during the holidays.

This turkey soup recipe includes a variety of vegetables, making it as healthy as it is delicious.

It’s a broth-based soup, thickened with a roux for a filling and satisfying meal.

So if you roasted up a Dry Brine Turkey or took the easy way and cooked up this Crockpot Turkey, this is one of the best ways to use up those leftovers!

​If you need some other ways of using up leftover turkey, try my Creamy Turkey Shepherd’s Pie, One Pot Turkey Tetrazzini Recipe, Turkey Pot Pie, or this Baked Tortellini with Turkey and Vegetables!

Ingredients Needed:

• Oil: I like using canola oil, but olive oil or another kind of neutral-flavored oil will also work to sauté the vegetables.
• Vegetables: I use a classic mirepoix of carrots, celery, and onion for a great flavor base.
• Seasonings: salt, dried parsley, freshly minced garlic, dried thyme, paprika, and black pepper give an aromatic flavor to the soup.
• Turkey Stock: make my homemade turkey stock for the best flavor (this is a great way to use that carcass!). You can use chicken stock, chicken broth, or vegetable broth instead if you prefer.
• Potatoes: Yukon gold potatoes are my favorite for this soup, but Russet potatoes and Red potatoes would work well too.
• Turkey: any kind of cooked turkey will work well, but this is the perfect recipe for using up all your leftover turkey from your Thanksgiving dinner! If you don’t have leftover turkey, you can easily use leftover Shredded Chicken instead.
• Salted Butter: melted salted butter will be the base of your roux for a sauce to thicken the soup. Salted butter will enhance the flavor of the soup better than unsalted butter.
• Flour: use all-purpose flour to make a roux with melted butter for thickening the soup.
• Milk: any kind of milk will work well here to make your roux into a thick sauce. You can also use cream for a richer flavor.

How to Make Delicious Turkey Soup

This recipe is easy and so hearty! Full instructions are included in the recipe card below.

1. Sauté the vegetables: Sauté the onion, carrots, and celery just until beginning to soften.
2. Add seasonings: Stir in the garlic, salt, parsley, thyme, pepper, and paprika and cook.

3. Add stock: Add the stock and deglaze the pot.
4. Stir in potatoes: Add the potatoes and simmer until the potatoes are tender.

5. Make thickened milk: Make the roux, add the milk and thicken in the microwave (it’s easy to do!)
6. Add turkey and thicken the soup: When the potatoes are tender, stir in the cooked turkey and the thickened milk. Serve.

Turkey Soup FAQs

Turkey Vegetable Soup Variations

• Mix up the seasonings. Feel free to adjust the spices and seasonings according to your liking. Add a bay leaf or some fresh herbs to infuse even more flavor into the dish.
• Use rice instead of potatoes. Swap the potatoes for ½ -¾ cup white rice or a hearty wild rice blend to make a turkey rice soup. If you use instant rice, you only need to add it to the pot for the last 5-10 minutes of cooking. If you’re using long-grain rice, you will likely want to add it at the beginning of the cooking time, and you may need to add additional liquid.

Serving Suggestions

This leftover Turkey Soup recipe is filling all on its own, but you can add some sides to make it a fuller meal if you like!

We love having homemade bread with all our meals. Try a buttery Brioche Bun, Homemade Crescent Rolls, No Knead Artisan Bread, or these Homemade Breadsticks.

This meal would also work well with Air Fryer Broccoli, Green Beans with Bacon, or some Roasted Green Beans on the side for extra nutrition!

More Easy Soup Recipes to Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Leftover Turkey Soup

Easy Leftover Turkey Soup is warm and comforting. With tender turkey, loads of vegetables, and a great mix of savory seasonings, it's the perfect way to feed the whole family during the busy holidays!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 452cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 2 large carrots (peeled and diced)
• 2 ribs celery (finely chopped)
• 1 medium onion (finely diced)
• 3 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 3 cups homemade turkey stock (you can substitute with chicken broth as well)
• 1 ½ lbs Yukon gold potatoes (cut into 3/4" pieces)
• 2 cups leftover cooked turkey (chopped)

Thickened Milk

• ¼ cup salted butter
• 3 tablespoons all purpose flour
• 1 ½ cups milk (any kind)

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot over medium heat. Add carrots, celery and onion and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
• Stir in garlic, salt, parsley, thyme, pepper and paprika and cook 1 minute.
• Add stock and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
• Stir in potatoes. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 10 minutes.
• Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high, 30-45 seconds at a time.
• Stir in the flour until completely absorbed.
• Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
• Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
• When potatoes are tender, stir in the cooked turkey and the thickened milk. Heat through, adjust seasonings to taste and serve.

Video

Notes

Prep ahead:

This is a great soup to make ahead as it just gets better with time and the potatoes don’t get mushy. You can make ahead and refrigerate up to 4 days, but I do not recommend freezing as the dairy and the potatoes can have a funny texture after freezing.

Ingredients and Substitutions:

Vegetables: carrots, celery and onion form the flavor base for many soup recipes and I don’t recommend leaving them out. You can, however, add lots of vegetables in! Mushrooms, kale, spinach, peppers, green beans, frozen peas or corn — whatever you need to use up.

Homemade Turkey Stock (recipe here): this will have the best flavor and is perfect after a holiday meal. If you do not have homemade stock, you can substitute with homemade chicken stock or chicken broth.

Make it gluten free: using a roux to thicken milk to thicken soup is one of my favorite ways, but you can also mix 2-3 tablespoons of corn starch with milk or cream and stir it into the soup at the end to thicken, making it gluten-free.

Potatoes v. Noodles: you can also make this a turkey noodle soup if you prefer, leaving out the potatoes but adding in 1-1.5 cups of uncooked pasta where you would add the potatoes.

Storage

• Store: Store this dish in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: This recipe freezes well, so your turkey leftovers can keep on giving all through the holidays! The potatoes may have a slightly different texture after thawing, but the soup will still taste delicious. Store leftover soup once it has completely cooled to room temperature in a freezer-safe container and freeze it for up to a month.

Nutrition

Serving: 513grams | Calories: 452cal | Carbohydrates: 45g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 798mg | Potassium: 1137mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5737IU | Vitamin C: 38mg | Calcium: 169mg | Iron: 3mg

The post Leftover Turkey Soup appeared first on The Recipe Rebel.

This Chicken Dumpling Soup recipe is made with sautéed vegetables, creamy potatoes, and tender chicken in a rich and flavorful broth. Homemade dumplings are simmered on top for the ultimate comfort food!

You’ll also love this Chicken Pot Pie Soup, this Crockpot Chicken Noodle Soup and this Chicken Rice Soup (Stove Top or Slow Cooker)!

Soup is one of my favorite dishes to make, especially on a cool day!

I love that I can load them up with vegetables, protein and grains for a complete one-pot meal (perfect for dunking some Garlic Bread or Homemade Breadsticks!).

This Chicken Dumpling Soup is the ultimate comfort food, and it’s an easy recipe to bring together during the holidays or on a busy weeknight.

This recipe takes soups like my Chicken Wild Rice Soup and Instant Pot Potato Soup recipe to the next level with homemade dumplings! These dumplings are stirred together with just a few ingredients but add a really special touch to this chicken soup.

This Chicken and Dumpling Soup is also perfect for using leftover chicken or turkey!

There’s so much flavor in this dish from the savory vegetable base, rich chicken broth, and aromatic seasonings, it’s a family favorite for sure!

For more comforting chicken soup recipes, check out my Slow Cooker Chicken Gnocchi Soup, Instant Pot Chicken Tortellini Soup, Creamy Italian Slow Cooker Chicken Noodle Soup, or Chicken Pot Pie Soup!

Ingredients Needed:

• Flour: all-purpose flour or whole wheat flour works well for these dumplings.
• Baking Powder: helps to get perfectly fluffy dumplings.
• Dumpling Seasonings: a combination of salt and Italian seasoning is all you need for the homemade dumplings to add a bit of extra flavor.
• Oil: use a neutral-flavored cooking oil like canola oil, vegetable oil, or olive oil to bind the dumpling ingredients and to sauté the vegetables for the soup.
• Vegetables: use the classic trio of carrots, celery, and onion for the savory soup base, and add in some frozen peas later on for extra color and nutrients.
• Soup Seasonings: use freshly minced garlic, dried parsley, dried thyme, freshly cracked black pepper, and salt to add flavor to the soup. Feel free to mix up the herbs according to your preferences!
• Broth: I always use a low-sodium chicken broth in my recipes, as it allows me to better control the salt content in dishes. If you’re using salted broth, you may want to omit the salt and add to taste before serving.
• Chicken: boneless skinless chicken breasts are the most ideal for this recipe, but boneless skinless chicken thighs will work well, too.
• Potatoes: I love using Yukon gold or red potatoes, but any kind of potato will work well.
• Cream: use full-fat cream to give the soup the best creamy flavor and texture.
• Cornstarch: you can thicken the soup easily and quickly with a cornstarch slurry.

How to Make Chicken and Dumpling Soup

This recipe is easy to make, and it’s quick enough for a weeknight meal. Full instructions are included in the printable recipe card below.

1. Make dumpling batter: Stir together flour, baking powder, salt, and Italian seasoning. Add milk and canola oil and stir just until combined. Cover and set aside.
2. Sauté: Sauté onion, carrots, and celery.

3. Add seasonings: Add garlic, salt, parsley, thyme, and pepper. Stir and cook.
4. Deglaze pot and add broth: Stir in the broth and scrape off any bits that might be stuck on the bottom of the pot.

5. Add chicken and potatoes: Add the chicken and potatoes and cook through.
6. Shred chicken: Remove the chicken and shred it, then add it back to the pot.

7. Make cornstarch mixture: Whisk together the cream and cornstarch.
8. Thicken soup and add peas: Stir the cornstarch mixture into the pot along with the peas.

9. Add dumplings: Using a tablespoon and a spatula, spoon dumpling batter on top of the soup.
10. Cover and cook: Cover and cook until the dumplings are puffed and cooked through. Serve hot.

Chicken Dumpling Soup FAQs

Tips and Notes

• Make the dumplings ahead. Make the dumpling dough, then cover it with plastic wrap, and store it in the refrigerator to use the next day.
• Soup will thicken as it cools. You might want to add in some extra broth if you need to before serving, or after reheating it from being in the fridge.

Chicken and Dumplings Soup Variations

• Add more veggies. You can add in pretty much any vegetables you have on hand, but it’s important to add them at the right time. Vegetables that require a longer cooking time, such as parsnips, potatoes, sweet potatoes, and carrots, should be added at the beginning. Those that take less time, like peas, green beans, and sweetcorn, can be added towards the end.
• Add more flavor. Add an extra pop of flavor to the soup with some Worcestershire sauce, Dijon mustard, or a bay leaf. 
• Use different seasonings. Mix up the seasonings in your soup or in the dumplings to suit your preferences. Try swapping the dried herbs for fresh herbs if you have them, or increasing the seasonings to your taste.

Serving Suggestions

This Chicken Dumpling Soup is hearty and filling all on its own, but you can add some side dishes to make it go a bit further if you need it to.

Try some bread sides like my No Knead Artisan Bread, Homemade Crescent Rolls, or these Homemade Breadsticks.

If you’re looking for an extra dose of veggies, and don’t want to add any more to the soup, you could serve some on the side as well! Try my Air Fryer Green Beans, Roasted Carrots, Air Fryer Broccoli, or Roasted Green Beans. 

More Chicken Soup Recipes to Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Breads

Easy Bisquick Dumplings

Dinner

Crockpot Chicken Taco Soup

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Chicken Dumpling Soup

This Chicken Dumpling Soup recipe is made with sautéed vegetables, creamy potatoes, and tender chicken in a rich and flavorful broth. Homemade dumplings are simmered on top for the ultimate comfort food!

Course Main Course, Soup

Cuisine American

Diet Low Fat

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 379cal

Author Ashley Fehr

Ingredients

Dumplings

• 1 cup all purpose flour (or sub whole wheat)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon Italian seasoning
• ½ cup milk
• 2 tablespoons canola oil

Chicken Soup

• 2 tablespoons canola oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 1 medium onion (finely chopped)
• 4 cloves garlic minced
• 2 teaspoons salt
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• ¼ teaspoon black pepper
• 4 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about 1 lb)
• 1 ½ lbs Yukon gold or red potatoes washed and cut into 1/2″ pieces
• ¾ cup frozen peas
• ½ cup cream
• 1 tablespoon corn starch

US Customary – Metric

Instructions

Dumpling Batter:

• In a medium bowl, stir together flour, baking powder, salt, and Italian seasoning.
• Add milk and canola oil and stir just until combined. Cover and set aside.

Chicken Soup:

• Add oil to a large soup pot or dutch oven and heat over medium-high heat.
• Add the carrots, celery and onion. Cook and stir for 3-4 minutes, until onion has softened.
• Add garlic, salt, parsley, thyme and pepper and cook 1 minute.
• Stir in the broth and scrape off any bits that might be stuck on the bottom of the pot. Add the chicken and potatoes and gently press down into the liquid.
• Cover and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 8-10 minutes, until vegetables are tender and chicken is cooked through.
• Remove chicken and shred. Add chicken back into the pot.
• Whisk together the cream and corn starch and stir into the pot along with the peas.
• Using a tablespoon and a spatula, spoon dumpling batter onto the top of the vegetables (keep in mind they will increase in size as they cook). Cover and cook 8-10 minutes, until puffed and cooked through (you can poke with a toothpick to make sure there is no batter that comes out).
• Taste and serve.

Video

Notes

Ingredients and Substitutions:

• Dumplings: if you need a shortcut, you can make these Easy Bisquick Dumplings instead of homemade.
• Broth: If using salted broth, I recommend reducing the added salt and adjusting seasonings at the end. This is a pretty thick and chunky soup! For a thinner soup, add up to 1 cup additional broth.
• Use pre-cooked chicken: if you have leftover Crockpot Shredded Chicken, Baked Chicken Breast, or shredded rotisserie chicken, you can simply make sure it’s in small pieces and stir it in with the cream and peas.
• Vegetables: feel free to add in even more vegetables if you prefer! You can even swap the broth for vegetables and skip the chicken, making it a hearty vegetarian meal.
•  

Storage

• Store: Store your leftover chicken dumpling soup in an airtight container in the refrigerator for 3-4 days. It’s best to store the dumplings seperately, so they don’t get too soggy. Let it cool completely to room temperature before putting it in the fridge.
• Freeze: You can freeze this soup, but I would recommend freezing it before adding in the dumpling balls. The potatoes may also have a bit of a different texture to them once they defrost, but it will taste fine! Store it in a freezer-safe container or portioned in freezer bags and freeze it for up to 3 months. Defrost in the refrigerator and reheat on the stovetop until piping hot. Add fresh dumpling dough to the mixture for the last part of cooking, or cook the dumplings separately.

Nutrition

Serving: 459grams | Calories: 379cal | Carbohydrates: 48g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 715mg | Potassium: 1026mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3624IU | Vitamin C: 34mg | Calcium: 105mg | Iron: 3mg

The post Chicken Dumpling Soup appeared first on The Recipe Rebel.

This homemade Crockpot Stuffing recipe is deliciously comforting and so easy to make! Save your oven space and make some delicious stuffing in your slow cooker for your holiday dinner this year!

This Crockpot Stuffing recipe is perfect for Thanksgiving dinner, saving your oven space for the turkey and saving you time with only 15 minutes of prep!

This slow cooker stuffing is filled with all the classic flavors of traditional stuffing but with the added convenience of being able to set it and forget it.

With just a few simple ingredients and a bit of cooking time in the crockpot, you’ll have a delicious and comforting side dish that your whole family will love. 

For more amazing Thanksgiving side dish recipes, check out my Homemade Creamed Corn, Maple Bacon Baked Beans, Homemade Crescent Rolls, and Green Bean Casserole.

Ingredients Needed:

• Bread: any variety of bread will do, and day-old bread works best. You can use store-bought bread cubes if you prefer because it absorbs the moisture and the flavor.
• Butter: melted salted butter helps to keep the stuffing moist, and we’ll use it to sauté the apple and veggies.
• Mix-Ins: use a classic blend of diced onion and celery for a great savory base, and add a baking apple for even more flavor and texture.
• Seasonings: some freshly minced garlic, dried sage, dried thyme, salt, and black pepper will add so much flavor to this dish, you don’t need anything else.
• Broth: low-sodium chicken broth works best to add a depth of flavor and also allows you to control the salt content.

How to Make Slow Cooker Thanksgiving Stuffing

This recipe is easy to make, and you can even prep it ahead of time! Full instructions are included in the recipe card below.

1. Sauté veg and apple: Sauté onion, celery, and apples in melted butter.
2. Add seasoning: Add the garlic, sage, thyme, salt, and pepper, and cook.

3. Assemble the stuffing: Place the bread cubes into the slow cooker and add the onion mixture, the remaining butter, and the broth. Stir well.
4. Cook: Put the lid on the crockpot and cook — adding a layer of paper towel keeps it from getting soggy!

Crock-Pot Stuffing Recipe FAQs

Tips and Notes

• Dry your bread. If you don’t have time to leave your bread on the counter before making it, you can briefly toast it to get dry bread cubes.
• Save those crusts: can’t get your family to eat the end of the bread loaf? Cube and toss it in the freezer to add to stuffing or french toast casseroles.
• Make it in the oven. If you’d prefer making stuffing in a casserole dish in the oven, try my other Homemade Stuffing Recipe. 

Crockpot Stuffing Variations

• Other add-ins. Try adding in some other flavors with dried cranberries or cooked Italian sausage.
• Try fresh herbs. Put some fresh thyme or fresh parsley on top for serving to add more flavor.
• Make it vegetarian. Swap the chicken broth for vegetable broth to make this a vegetarian-friendly side dish for your holiday meal.

Serving Suggestions

Serve this delicious stuffing with some other family favorite Thanksgiving dishes. Try my Garlic Brown Sugar Dry Brine Turkey or Roast Turkey Breast with Cranberry Marinade for your mains, and one of my yummy Thanksgiving Side Dishes!

More Easy Side Dish Recipes for Thanksgiving

Side Dishes

Loaded Mashed Potatoes

Side Dishes

Crockpot Stuffing

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

Side Dishes

Twice Baked Potatoes

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Crockpot Stuffing

This homemade Crockpot Stuffing recipe is deliciously comforting and so easy to make! Save your oven space and make some delicious stuffing in your slow cooker for your holiday dinner this year!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 8 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 10 cups cubed day old bread* (about 10 slices)
• ½ cup melted salted butter (divided)
• 1 medium onion (diced)
• 2 ribs celery (diced)
• 1 baking apple (peeled and diced)
• 2 teaspoons minced garlic
• 1 teaspoon dried sage (crushed)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ cup low sodium chicken or vegetable broth

US Customary – Metric

Instructions

• Remove bread from package and allow to sit on the counter while you prep the rest of your ingredients. (*If it's fresh, I highly recommend toasting lightly or allowing to sit at least one hour on the counter uncovered).
• In a large skillet, stir together 2 tablespoons melted butter, onion, celery and apple. Cook over medium-high heat until softened and onion is beginning to brown, about 5-6 minutes.
• Add the garlic, sage, thyme, salt and pepper and cook 1 minute.
• If you haven’t already, cut bread into ¾”-1″ cubes.
• Place the bread cubes into a 4 quart slow cooker and add the onion mixture, the rest of the butter and the broth. Stir well.
• Put the lid on the crockpot, pinching a clean lint-free towel or a couple pieces of paper towel in between the top and the lid to collect the condensation — this helps to prevent the stuffing from getting soggy.
• Cook for 3-4 hours on low or 2 hours on high until set.

Notes

Ingredients and Substitutions:

• Bread: day-old bread is best because it will absorb the moisture and the flavor. If you only have fresh bread, let it sit out on the counter for an hour before using it.
• Apple: the apple does not make the stuffing sweet, but adds flavor and a very slight fruitiness.
• Broth: we prefer our stuffing not too wet. If you like your stuffing softer in texture, you can add up to 2 cups of broth, or continue adding gradually until the broth is absorbed by the bread.

Storage

• Store: Homemade stuffing will last for 3–4 days in the fridge when stored in an airtight container. Reheat in the oven or microwave, or enjoy it cold in a turkey sandwich with cranberry sauce!
• Freeze: Store the stuffing in Ziploc bags, or in a freezer-safe container in the freezer for up to 1 month. Thaw overnight in the fridge, then warm in the oven or microwave until heated through.

Nutrition

Calories: 222cal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 413mg | Potassium: 132mg | Fiber: 2g | Sugar: 5g | Vitamin A: 378IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg

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