This Garlic Parmesan Orzo Pasta recipe is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It’s simple to make and comes together in a total of 20 minutes!

Love orzo? Try this Lemon Chicken Orzo Soup, this Sun Dried Tomato and Spinach Orzo recipe or one of The 10 Best Orzo Recipes!

This Garlic Parmesan Orzo Pasta recipe is a recipe you don’t want to miss!

Anything that has garlic and parmesan in it is bound to be good, right? Slow Cooker Garlic Parmesan Chicken Stew, Garlic Parmesan Scalloped Potatoes, Pesto Parmesan Instant Pot Chicken Breast and Potatoes…Yeah. It’s a pretty killer combo.

Add pasta to the mix, especially orzo pasta, and you’ve pretty much reached the epitome of good food.

It’s a decadent side dish or vegetarian entree that’s fancy enough to be served for a dinner party but also quick and easy enough that you can whip it up for a simple weeknight dinner.

Just one pot, a few simple ingredients, 20 minutes, and it’s ready to go!

If you love simple pasta recipes, check out this Sun Dried Tomato Pasta and this Creamy Tomato Rigatoni Pasta, too! If you’re an orzo lover, or try this One Pan Tuscan Orzo with Chicken next.

What is orzo pasta?

Orzo is a small, oval-shaped pasta that resembles grains of rice. It can be cooked either like a pasta (boiled and then drained) or it can be cooked in the same way rice would be cooked (simmered in liquid until it’s fully absorbed.)

This creamy orzo pasta recipe utilizes the second cooking method. The orzo is simmered in broth until the liquid is absorbed, then cream and cheese are incorporated to create a light cream sauce. This method results in a creamy consistency very similar to risotto as the starch from the pasta mixes with the liquid to create a thicker, creamier base for the sauce.

Garlic Parmesan Orzo Recipe Ingredients

• Chicken Broth: I usually use low sodium chicken broth. If you use regular chicken broth, you may want to adjust the amount of salt you add so it’s not too salty.
• Dry Orzo Pasta: you can find orzo pasta at most grocery stores!
• Garlic: use fresh garlic for the best flavor. Garlic powder just isn’t the same!
• Salt and Black Pepper: thanks to the broth, garlic, and cheese, you don’t need much when it comes to seasonings. A simple duo of salt and black pepper is all you need!
• Cream: any kind will work! Use heavy cream for a richer flavor. Light cream will be a bit thinner but will still be delicious.
• Parmesan Cheese: freshly grated parmesan is the way to go. Pre-shredded cheeses contain an anti-caking agent which can cause a grainy texture.
• Parsley: I love to use a sprinkle of fresh parsley to add freshness and add a pop of color.

How to make this easy Orzo Pasta recipe

This orzo recipe is a quick and easy recipe that’s made in just one pot for super easy cleanup! Scroll down to the recipe card for more detailed instructions.

1. Cook the pasta: In a skillet, combine broth, pasta, garlic, salt, and pepper. Bring to a boil, reduce the heat, and simmer until the liquid is absorbed. Make sure to stir often!
2. Finish and serve: Mix in cream, parmesan, and parsley then serve and enjoy!

Orzo Pasta FAQs

Is orzo pasta or rice?

While orzo is often mistaken for rice because of its small rice-like shape, it is in fact a pasta!

How is orzo different than pasta?

Orzo is simply a specific shape of pasta, although it differs from other cuts of pasta in the way that it is prepared.

Orzo can be cooked like pasta or it can be toasted in a dry pan before adding liquid to cook it. It can also be cooked using a similar method to risotto.

Can you use another pasta?

Yes! You can use any smaller pasta shape in this recipe and it should yield similar results. You can also substitute the orzo out for Arborio rice to get a similar consistency. Keep in mind the cook time will change, so make sure you cook until all of the liquid is absorbed, adding more liquid if necessary to cook the pasta.

Is orzo pasta healthier than rice?

The term “healthy” is relative these days, and what’s healthy for one person may not work for another. Orzo is a pasta and rice is a grain, so they bring different things to the table.

In a 140 gram serving, orzo has 316 calories and roughly 11 grams of protein.

In a 158 gram serving, long grain white rice has 205 calories but only 4 grams of protein.

How long will cooked orzo keep?

Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed.

Can orzo recipes be frozen?

Yes! You can freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.

Variations on this orzo recipe:

• Add veggies. You can mix in any cooked veggies you like to give this pasta dinner a boost of nutrition. Try it with peas, tomatoes, asparagus, broccoli, bell peppers, mushrooms, spinach, you name it.
• Make it meaty. Fill out the meal by mixing in cooked chicken, sausage, or bacon.
• Spice it up. If you like your pasta with a kick of heat, try adding in red pepper flakes or cayenne pepper.
• Brighten it up. Add another layer of flavor with a splash of lemon juice.

Orzo Pasta Serving suggestions

This garlic parmesan orzo pasta makes a delicious vegetarian entree with a side of roasted vegetables or garlic bread.

It also makes the perfect side dish next to your favorite protein. Serve it with Slow Cooker Chicken Breast, baked tuscan chicken, or Instant Pot Whole Chicken!

More pasta recipes you’ll love

For more pasta inspiration, check out more of my easy pasta recipes. Here are a few of my favorites!

• Crockpot Lasagna
• Pesto Spinach Alfredo
• Gnocchi with Sausage, Spinach, and Tomatoes

Dinner

Chicken Pesto Pasta

Dinner

Chicken Fettuccine Alfredo

Dinner

Spaghetti and Meatballs

Casseroles

Rigatoni Pasta Bake

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Garlic Parmesan Orzo Pasta Recipe

This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It's simple to make and comes together in a total of 20 minutes!

Course Main Course, Side Dish

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 279cal

Author Ashley Fehr

Ingredients

• 2½ cups low sodium chicken broth
• 1½ cups dry orzo pasta (about 278 grams)
• 2 cloves garlic (finely minced)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup cream (any kind — heavy cream will give richer flavor, light cream will be a bit thinner)
• ¼ cup shredded Parmesan cheese
• 2 tablespoons fresh parsley

US Customary – Metric

Instructions

• Combine broth, pasta, garlic, salt and pepper in a medium skillet.
• Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
• Stir in cream, Parmesan and parsley. Serve.

Video

Notes

Storage:

Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed.

You can also freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.

Nutrition

Serving: 205grams | Calories: 279cal | Carbohydrates: 45g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 445mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 243IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 1mg

The post Garlic Parmesan Orzo Pasta recipe appeared first on The Recipe Rebel.

This homemade Hamburger Helper recipe is a savory one-pot meal that’s better than the original boxed version! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it’s ready in 30 minutes or less and impossible to resist!

Cozy up with more comfort food recipes like Three Cheese Gnocchi Bake, One Pot BBQ Chicken and Bacon Pasta and Sausage Tortellini Soup.

Confession time: I can’t honestly remember the last time I purchased or prepared a box of Hamburger Helper.

It’s not that I never have—like most moms, I’m familiar with the beloved boxed pasta (it’s one of my childhood favorites!). But somewhere along the way, I discovered that it’s actually quite easy to make homemade hamburger helper.

My recipe for homemade Hamburger Helper is the only one you need for a number of reasons: it comes together in one pot, with real ingredients, in roughly the same amount of time. Since then, I haven’t looked back!

Why we love it:

• Healthier than store-bought: This homemade version is a one-pot meal made with healthy whole wheat pasta for added fiber, and wholesome veggies like red pepper and spinach.
• Kid-friendly: Everything all cooks down together in the cheesy sauce (hello, comfort food!), so picky eaters won’t even notice (it’s a family favorite here!).
• One pot: Those two magic words means that dinner will be easy to make and easy to clean up!
• Simple ingredients: This is a great clean-out-your-fridge recipe! It uses simple ingredients that you probably already have laying around.

Homemade Hamburger Helper ingredients:

• Lean Ground Beef: Since this is a one pot meal, I usually use lean ground beef. That helps keep the pasta from being greasy.
• Onion: Almost any beef dish is better with onion! You can dice up fresh onion, or if you’re short on time, sprinkle in about a tablespoon of onion powder.
• Red Pepper: Dice up a medium bell pepper. We use red, but any color is fine!
• Red Pepper Flakes: To add a little heat, add a pinch of red pepper flakes. You can put more in, if you want it to be spicier.
• Garlic or Garlic Powder: Again, you can use fresh minced garlic, or go with garlic powder if you prefer. Use about ⅓ teaspoon for each clove of garlic.
• Salt and Pepper: I prefer to use red pepper flakes as opposed to black pepper, but you can use both if you prefer.
• Italian Seasoning: Store-bought Italian seasoning blend adds lots of flavor to the dish!
• Spinach: For frozen spinach, thaw it and squeeze out as much moisture as possible. For fresh spinach, just chop it finely. You can omit if you want but I promise no one will know it’s there!
• Beef Broth: The dish will be cooked in a mixture of broth and milk; I use beef broth, but vegetable broth and chicken broth would both work, as well.
• Milk: any kind of dairy or non-dairy milk will work. Higher fat dairy will yield a richer flavor.
• Pasta: Our favorite pasta for this recipe is elbow pasta, but basically any small shape would be good. Penne, farfalle (bowties), and fusilli are all good hamburger-helper-style shapes — just keep in mind the cook time may vary.
• Tomato Sauce: You can use plain tomato sauce, strained tomatoes, or pasta sauce, whatever you have.
• Cheese: To make this a cheesy, comforting meal, you’ll need plenty of shredded cheese! Try mozzarella, colby, cheddar, or any other melting cheese that you like. Garnish with fresh parsley if desired

How to make Hamburger Helper

Let’s take a quick look at how to make homemade hamburger helper! Find the detailed recipe down in the recipe card.

• Cook the ground beef, red bell peppers and onions.
• Mix in the seasonings, garlic and spinach.

• Pour in the milk, broth, noodles and tomato sauce. Bring to a boil, then lower the heat and cook for 12-15 minutes.
• Stir in the cheese.

Variations and Substitutions

• Change the veggies. Feel free to swap out the veggies for others your family enjoys, like mushrooms, shredded carrots, zucchini, or anything else you have taking up space in the fridge. Also, shredded vegetables cooked down in the ground beef are a great way to get more vegetables into your diet.
• Use your preferred pasta. I use high fiber whole wheat pasta, but really any variety of wheat pasta works fine. If you are using gluten-free or alternative pastas, you may want to reduce the amount of liquid, or add more, depending on the type of pasta.
• Make it dairy-free. Swap dairy-free milk and dairy-free cheese for the whole milk and shredded cheese. Or simply make the recipe with no milk, substituting additional broth, and leave out the cheese altogether!
• Make it vegetarian. Swap out the beef broth for vegetable broth, and vegetarian crumbles, chickpeas, or simply extra veggies instead of the meat.
• Use another meat. Ground turkey, ground chicken, or even ground sausage all work well.
• Make it creamy. Stir in some sour cream or plain yogurt for an extra creamy pasta.
• Spice it up! Splash in some hot sauce or sriracha.

How to Store Homemade Hamburger Helper

Leftover Hamburger Helper will keep in the fridge for 2-3 days. Make sure to store it in an airtight container.

Add a splash of milk, water or broth and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze hamburger helper?

Yes! To freeze homemade hamburger helper, spread the cooked pasta into a foil or freezer-safe baking dish, and cover with a layer of plastic wrap and then a lid or a layer of tin foil. The plastic wrap helps prevent freezer burn (thanks Grandma, for that trick!).

To reheat frozen hamburger helper, uncover the dish, remove the layer of plastic wrap, and then replace the layer of foil. Bake the dish at 350°F for about one hour, removing the foil at about the 40 minute mark, to allow the cheese to brown somewhat.

Freezing Note: If you’re planning to freeze and reheat pasta, you can slightly undercook the pasta before freezing. That way, when you reheat it, it won’t turn out mushy.

Reheating Note: if you’re moving a glass dish from the freezer to the oven, it’s a good idea to let the dish sit out at room temperature for a couple hours beforehand to warm slightly. You may not have to cook it as long.

Serving suggestions:

You can serve this pasta all on its own! It truly is a meal all in one pot! However, if you’d like to add a few side dishes, these are some great, easy options:

• Broccoli Salad: If you don’t think you like broccoli, try this recipe—I promise it will change your mind! Classic Broccoli Salad is sweet, tangy, crunchy, and fresh, with bacon and cheddar for extra yumminess.
• Creamed Corn: Sweet, Homemade Creamed Corn is a side dish that my kids devour! It’s a fresh, crisp-tender veggie option that’s always a welcome addition to the meal.
• Glazed Carrots: My simple Honey Orange Glazed Carrots are another kid-friendly side dish, made from scratch and lightly sweet.

More one pot pasta recipes!

• Sun Dried Tomato and Spinach Orzo recipe — a fabulous side or meatless main dish.
• Three Cheese Gnocchi Bake — the cheesier, the better!
• Creamy Gemelli Pasta recipe — simple and satisfying.
• Orecchiette Pasta with Sausage — sausage adds so much flavor!
• Cajun Chicken Pasta — just the right amount of kick!

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Homemade Hamburger Helper Recipe – easy one pot pasta!

This Easy Homemade Hamburger Helper is a savory, one-pot meal that's better than the original! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it's ready in 30 minutes or less!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 474cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• ½ medium onion diced
• 1 red bell pepper diced
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon ground mustard
• ⅛ teaspoon red pepper flakes (or more, if you like it spicy!)
• ¼ cup frozen spinach, thawed and squeezed dry (or 1 cup fresh, chopped fine) optional
• 1 ¾ cup milk
• 1 ½ cup beef broth (low sodium)
• 2 ¾ cups dry uncooked macaroni (1 375g box)
• 1 ½ cups tomato or pasta sauce
• 1 ½ cups shredded cheese (mozzarella or cheddar)

US Customary – Metric

Instructions

• To a large pot add beef, onion, and peppers and cook until vegetables are softened. pepper flakes, garlic, salt, Italian seasoning and spinach. Cook over medium high heat until beef is browned.
• Add garlic, salt, Italian seasoning, paprika, mustard red pepper flakes, and spinach. Cook 1-2 minutes to wake up the flavors.
• Add in milk, broth, macaroni and tomato sauce and bring to a boil. Reduce heat to medium and cook 12-15 minutes, stirring often.
• Stir in 1 cup of cheese. Sprinkle remaining cheese on top, cover and let sit for 5 minutes before serving.

Video

Notes

**NOTE: Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Ingredients and Substitutions:

• Ground Beef: feel free to swap the beef for ground chicken, pork or turkey. I use lean ground beef so there is not much fat to drain, but if you are using regular ground beef you may want to drain the fat after browning.
• Vegetables: you can swap the peppers and spinach for other vegetables you have hanging around: finely chopped mushrooms, shredded carrots or zucchini, finely chopped kale — once it all cooks down the flavor melds together and you won’t really notice!
• Broth: I use low sodium beef broth so I can control the salt. If you have regular broth you may want to reduce the added salt and adjust as needed. Vegetable and chicken broth may also be substituted.
• Milk: I use low fat milk, but any will do here! Non-dairy milk works just as well.
• Macaroni: any short pasta will work here, but they may require different cook times or amounts of liquid. If you notice the liquid is mostly absorbed but the pasta is not cooked, just add a splash here and there and continue cooking until the pasta is al dente.

 

Nutrition

Serving: 347grams | Calories: 474cal | Carbohydrates: 59g | Protein: 36g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 1166mg | Potassium: 836mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2073IU | Vitamin C: 31mg | Calcium: 293mg | Iron: 5mg

More one pot pastas you’ll love!

• Healthy One Pot Spaghetti and Meat Sauce
• One Pot Baked Ziti
• One Pot Chicken Chow Mein

The post BEST Hamburger Helper Recipe appeared first on The Recipe Rebel.

Marry Me Chicken features golden chicken breasts simmered in a medley of bold ingredients like bacon, garlic, sun-dried tomatoes and more! This one pan chicken recipe is served smothered in a creamy sauce that’s so good, you may just hear wedding bells.

Enjoy more easy chicken breast recipes like Crockpot Tuscan Chicken, Baked Monterey Chicken and Chicken Caprese Skillet.

Marry me chicken is so worth the hype! This is one of those tried and true chicken recipes that everyone swears by, and there are so many reasons why it’s beloved.

And yes… Just as the name suggests, it’s been said that it’s so good that your meal might just end with a proposal.

It’s easy, creamy, filling, flavorful, and made all in one pan. This marry me chicken recipe checks all of the right boxes!

Why we love it:

• One pan dinner: Easy to make and even easier to clean up. That’s two big wins in my kitchen!
• So creamy: Thanks to the heavy cream that gets stirred in at the end, this chicken recipe is delightfully creamy.
• Flavorful: Oh yes. There are a lot of ingredients that’ll make your mouth water! Garlic, sun-dried tomatoes, bacon and more create a medley of seriously satisfying flavors.
• Versatile: There are quite a few ways to customize this recipe to best fit your tastes. Scroll down to check out some of my recommended variations to try.

Marry Me Chicken Ingredients:

• Chicken Breasts: You can swap these with thighs if you’d like.
• Chicken Broth: I recommend using low-sodium broth and sprinkling in more salt as needed.
• Cream: Heavy cream is recommended for the thickest, creamiest results! A lighter cream may be used but the final results won’t be as creamy.
• Sun-Dried Tomatoes: Make sure to drain them well prior to chopping and using.
• Tomato Paste: This enhances the tomato flavor in a wonderful way!
• Cornstarch: This is used to thicken the sauce.
• Bacon: This adds a great savory and salty flavor to the dish. Feel free to omit or swap with pancetta or turkey bacon if preferred.
• Onion: A white or yellow onion both work very well.
• Garlic: Feel free to measure with your heart!
• Seasonings: Add the best flavor to your marry me chicken with red pepper flakes, salt, parsley, oregano and thyme. Adjust as needed.

How to make Marry Me Chicken:

Here’s a quick look at how to make this marry me chicken recipe! Scroll to the bottom of this page for detailed ingredients and step-by-step instructions.

• Flatten the chicken just enough so that each breast has an even thickness.
• Season and sear the chicken until golden on each side.

• Sauté the bacon and onions.
• Stir in the garlic, herbs and seasonings.

• Stir in the tomato paste and sun-dried tomatoes.
• Stir in the flour (or cornstarch slurry). Whisk in the broth and heavy cream, reduce the heat, and add the chicken back in.
• Cover and cook for about 10-12 minutes, or until the chicken is fully cooked.

Variations and Substitutions

• Swap the flour. This can easily be swapped with corn starch if that’s what you have on hand. Just whisk it into an equal portion of liquid before stirring it in.
• Use chicken thighs. If you choose to use thighs instead of breasts, just make sure they’re boneless and skinless.
• No bacon? No problem. You can omit this ingredient entirely if you’d like. It adds an amazing flavor, but you don’t need to use it if you don’t want to. Or, swap it with turkey bacon!
• Turn up the heat. I add just enough red pepper flakes to create flavor without making it spicy. Feel free to kick things up a notch by adding more red pepper flakes.

How to Store Marry Me Chicken

If you have any leftovers, you’re in luck! Marry me chicken keeps very well in the fridge for about 3-4 days. Just make sure it’s in an airtight container.

You can reheat your chicken with a splash of broth or water in the microwave for 30 seconds at a time until warmed through. Try to be careful so you don’t scald the creamy sauce.

Can I freeze Marry Me Chicken?

Sure thing! Let the sauce and chicken all fully cool to room temperature prior to storing in an airtight, freezer safe container for up to 3 months. Don’t forget to date and label! Let the chicken slowly thaw in the fridge prior to reheating.

How can I thicken the sauce?

If you notice that your sauce is on the thinner side, have no fear! You can always create a slurry (cornstarch and broth) and stir in a little bit at a time until the desired consistency is reached.

What to serve with Marry Me Chicken:

Serve marry me chicken over something hearty that’ll help you soak up every last drop of that delicious sun-dried tomato cream sauce! Buttered Noodles, Baked Rice, or mashed potatoes are all popular choices. I also like to lighten up my plate with a veggie side dish like air fryer broccoli.

More chicken dinner recipes!

• Creamy Tomato Basil Chicken Breasts — perfect over pasta!
• Baked Tuscan Chicken Breasts — no standing over the oven.
• JUICY Air Fryer Chicken Breast — SO easy and flavorful!
• Creamy Garlic Chicken — totally decadent and garlicky!

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Marry Me Chicken recipe

Marry Me Chicken features golden chicken breasts simmered in a medley of bold ingredients like bacon, garlic, sun-dried tomatoes and more! This one pan chicken recipe is served smothered in a creamy sauce that's so good, you may just hear wedding bells.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 430cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 4 boneless, skinless chicken breasts (2 lb)
• salt and pepper
• 2 slices thick cut bacon (chopped)
• ½ medium onion (finely chopped)
• 2 cloves garlic (finely minced)
• ½ teaspoon oregano
• 1 teaspoon dried parsley
• ¼ teaspoon thyme
• 1 pinch red pepper flakes
• ¼ teaspoon salt
• ¼ cup sun dried tomatoes (drained and chopped)
• 1 tablespoon tomato paste
• 1 tablespoon flour
• ¾ cup low sodium chicken broth
• ¾ cup heavy cream
• parmesan and fresh parsley for serving (optional)

US Customary – Metric

Instructions

• Heat a large skillet over medium-high heat and add the oil.
• Place chicken breasts on a large cutting board, cover with plastic wrap and flatten the thicker end slightly so they are an even width).
• Season chicken lightly with salt and pepper and sear on both sides until light golden, about 3 minutes per side. Remove to a plate and keep warm.
• Add bacon to the pan and cook until starting to brown, about 2-3 minutes. Add the onion and cook until translucent and starting to brown.
• Stir in garlic, oregano, parsley, thyme, red pepper flakes and salt and cook 1 minute. Add sun dried tomatoes and tomato paste and cook 1 more minute.
• Stir in the flour until absorbed. Whisk in broth and cream and reduce heat to medium.
• Add the chicken back in, cover and cook until an internal temperature reaches 165 degrees F, about 10-12 minutes.
• Serve over pasta, rice or mashed potatoes.

Video

Notes

Ingredients and Substitutions:

Chicken: feel free to swap the chicken breasts for boneless, skinless chicken thighs if you prefer. 

Bacon and onion: you can omit one or both of these, but they add significant flavor to the base of our sauce. 

Herbs and seasonings: feel free to experiment with the herbs you have around the house, and swap in fresh herbs if they’re in season. Kick things up a notch by increasing the red chili flakes if that’s your style.

Flour: flour thickens our sauce. If you need a gluten-free alternative, you can whisk together one tablespoon of corn starch and one tablespoon of broth and stir that into the sauce.

Broth: I always choose low sodium broth. If you are using salted broth, you may want to reduce the added salt and season at the end before serving.

Heavy cream: heavy cream thickens and reduces nicely, adding richness to the sauce. If you use a lighter cream, you can expect a thinner sauce.

Nutrition

Serving: 191grams | Calories: 430cal | Carbohydrates: 10g | Protein: 30g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 461mg | Potassium: 844mg | Fiber: 1g | Sugar: 5g | Vitamin A: 836IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 2mg

The post Marry Me Chicken appeared first on The Recipe Rebel.

New to the air fryer recipes? Check out my Best Air Fryer Recipes for Beginners or my 50 Best Air Fryer Recipes post!

The Air Fryer has quickly become one of our favorite way to cook certain things, and chicken is definitely one of them.

Spoiler: this Air Fryer Chicken Breast is outstanding.

I started with a simple seasoning based on this Slow Cooker Chicken Breast and these Pan Fried Chicken Breasts — when you’ve got a good thing going, why change it?!

They turn out perfectly every time, and are almost completely hands off (other than a couple minutes prep!).

Love a crispy coating? You might want to try these Air Fryer Chicken Tenders or Air Fryer Fried Chicken!

I’m sharing all my tips and tricks below to make sure your air fryer chicken turns out just the way you want it!

Why we love to cook chicken breasts in the air fryer:

• I mean, they’re perfect: they come out with the perfect combination of golden on the outside and tender and juicy on the inside!
• Less babysitting: I don’t have to worry about them burning, or sticking, or overcooking like I do when I’m cooking them in a skillet.
• You don’t have to heat up the oven: while I love my Baked Chicken Breasts, you do need to turn on the oven. In the summer time, why not air fry them instead? It’s more energy efficient and they cook up super quick!
• They’re great for meal prep: whether you just want some cooked chicken for sandwiches, salads, or easy lunches, they’re easy enough that you can make a batch on the weekend and enjoy them over the next few days.

How long do I cook chicken breast in the air fryer?

Well, it depends!

It depends on your air fryer temperature and how thick your chicken breasts are.

I like to cook my chicken breasts for a shorter time at a higher temperature, so I opt for 400 degrees F for a cook time of 10-15 minutes.

The exact cook time is hard to tell, and will depend on the size and shape of your chicken breast.

For better results, you can use a heavy rolling pin or flat meat mallet to flatten any thicker parts of your chicken breasts so that they cook more evenly — although I don’t usually go through this extra step.

And always be sure to check the internal temperature with an instant read thermometer to ensure it reaches 165 degrees F.

Is air fryer chicken healthy?

Air fryer Chicken Breasts aren’t really any healthier than chicken breasts that are cooked with the same ingredients on the stove top, in the oven, or in the slow cooker.

The air fryer is a healthier method than deep frying food, so this air fryer chicken breast is healthier than deep fried chicken, but that’s not really an equal comparison.

That being said, chicken breasts are still a lean protein option, and we love cooking them in the air fryer because they are the juiciest we’ve ever had! (Check out this photo taken right after I sliced them!)

Variations on this Air Fryer Chicken Breast recipe:

• Swap breasts for thighs: you can swap boneless, skinless chicken thighs for the chicken breasts in the recipe and you won’t need to change the recipe much — I would set your air fryer timer for 8 minutes and then check for doneness with a meat thermometer, as they are usually smaller than chicken breasts. (I also recommend checking out this Air Fryer Chicken Thighs recipe!)
• Swap the seasoning: have a go-to seasoning blend of spices you love? It will work perfectly here! Think garlic herb, cajun, barbecue, taco, Greek — any dry blend can be substituted. Just sprinkle on both sides evenly before cooking.

What to serve with this air fryer chicken breast:

This chicken breast is a versatile protein that goes with so many things!

Slice it to top a Caesar salad, stir it into your favorite pasta or Buttered Noodles, or serve with some of our favorite sides:

• Lyonnaise Potatoes — with caramelized onions!
• Slow Cooker Mashed Potatoes
• Homemade Mac and Cheese — made in one pot!
• Roasted Potatoes and Carrots — a reader favorite!

Leftover Air Fryer Chicken Breasts? Use it in these recipes!

• Stir some into this Veggie Lo Mein
• Use it in this Chicken Pot Pie Soup
• Swap your leftover chicken for the ham in this Cheesy Scalloped Potatoes recipe

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Air Fryer Chicken Breast

This Air Fryer Chicken Breast is perfectly seasoned and incredibly juicy! It is golden and crispy on the outside and SO flavorful!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 2 servings

Calories 194cal

Author Ashley Fehr

Ingredients

• 2 boneless skinless chicken breasts
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions

• Preheat air fryer to 400 degrees according to manufacturer's instructions if your air fryer requires preheating (I simply turn mine to 400 degrees for 8-10 minutes while I prepare the chicken)
• Pat chicken dry and rub with canola oil.
• In a small bowl, combine salt, parsley, pepper, onion powder, garlic powder and paprika. Sprinkle over both sides of the chicken.
• Lightly spray the inside of the air fryer basket with non stick spray and place the chicken breasts in the bottom.
• Place the basket inside the air fryer and set the cook time for 12 minutes (a couple minutes more or less depending on the size of your chicken breasts — keeping in mind you can always easily add more time but you can't take it away).
• At the end of the cook time, check the internal temperature of the thickest part of the chicken with a meat thermometer to ensure it has reached 165 degrees F. If it has not, return it to the air fryer for 2-3 minutes until cooked through.
• Allow to rest for 5-10 minutes before slicing and serving.

Video

Nutrition

Calories: 194cal | Carbohydrates: 1g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 713mg | Potassium: 418mg | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

The post JUICY Air Fryer Chicken Breast 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.

Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

• Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
• Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
• One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
• Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

• Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
• Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
• Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
• Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
• Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
• Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

• Add the beef, onions, and peppers to a pot over medium heat.
• Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

• Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
• Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
• Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
• Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
• Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
• Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
3. Serve.

Can I make it in the Instant Pot?

You sure can.

1. Brown your ground beef in the Instant Pot on sauté.
2. Add your broth and scrape the bottom to remove any bits.
3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

• Crockpot Chicken Noodle Soup — a classic made easier.
• Classic Beef Stew — don’t forget the crusty bread!
• Easy Vegetarian Chili — big on flavor, you won’t even miss the meat!
• Chicken Rice Soup — make it in the slow cooker or on the stove top
• The BEST Sausage Tortellini Soup — so cozy and full of flavor!

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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (finely chopped)
• ½ onion (finely chopped)
• 2 ½ cups low sodium beef broth
• 540 ml canned black beans drained and rinsed (19oz)
• 341 ml canned sweet corn with juice (12oz)
• 1 cup mild tomato salsa
• 1 teaspoon low sodium taco seasoning
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a large soup pot, brown ground beef with red pepper and onion over medium heat. Drain any excess fat if desired.
• Add broth, beans, corn, salsa, taco seasoning and salt. Simmer over medium heat, stirring occasionally, for 15 minutes. until vegetables are tender.
• Serve with optional toppings: tortilla chips, shredded cheese, avocado, lime wedges, or sour cream.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

The post Easy Taco Soup recipe appeared first on The Recipe Rebel.

These easy Air Fryer recipes for beginners are perfect if you just got an air fryer and you’re wondering “What can I make in the air fryer?”! These are basic air fryer dinners with quick prep, simple ingredients and big flavor!

Sometimes getting a new kitchen appliance can be intimidating, and I’m here to tell you that the air fryer is easy to use and perfect for cooks of all skill levels!

These Air Fryer Recipes for Beginners will show you that you can cook almost anything in the air fryer and you can get great results even when you’re just starting out (and you can ditch the deep fryer for good!).

These easy air fryer recipes use simple ingredients and don’t require a lot of prep.

So if you just got an air fryer or you’ve had one for a while but haven’t gotten started (or you tried and those recipes simply didn’t work out), here is my list of the most reliable basic air fryer recipes you need!

P.S. I’ve included lots more air fryer recipes tips down below all these recipes — check them out if you need extra help!

The BEST Air fryer recipes for beginners:

When you don’t know where to start, start here!

These are easy air fryer recipes that anyone can master, and will give you the confidence to try even more recipes!

From easy weeknight dinners, to healthy recipes the family will love, the air fryer is going to be your new favorite kitchen gadget 😉.

Air Fryer Chicken Breast

This Air Fryer Chicken Breast is perfectly seasoned and incredibly juicy! It is golden and crispy on the outside and SO flavorful!

Check out this recipe

This Air Fryer Chicken Breast is so moist and flavorful! Made with a simple seasoning rub and cooked to golden perfection. Cooking chicken breasts in the air fryer is now our favorite way!

Air Fryer Baked Potato

This Air Fryer Baked Potato recipe is incredibly crispy on the outside, fluffy and creamy on the inside, and couldn't be easier! Simply seasoned and perfect for your favorite toppings.

Check out this recipe

Air Fryer Baked Potatoes are the real deal! They are fluffy on the inside, crispy on the outside, and they cook in less time than if you’d baked them. An added bonus? You don’t have to heat the whole oven just to make a few potatoes in this air fryer version.

Air Fryer Meatballs

These Air Fryer Meatballs are incredibly juicy on the inside, and golden brown on the outside! They're loaded with flavor and made with just a few ingredients!

Check out this recipe

The air fryer is now our favorite way to cook meatballs! Can you believe you can make meatballs in the air fryer in just 7 minutes?

And check out that golden crust! This is one of our favorite easy air fryer meals.

Air Fryer Potato Wedges

These ultra crispy Air Fryer Potato Wedges are made with just a few simple ingredients and turn out perfectly every time! Golden and crispy on the outside and tender on the inside.

Check out this recipe

When you’re going for potato wedges that are crispy on the outside, you can’t beat the air fryer! These air fryer potato wedges require no pre-cooking, just soak, dry, season and cook for perfectly dunkable potatoes. This healthier take on french fries will definitely satisfy!

Air Fryer Burgers

Air Fryer Burgers are crispy on the outside and juicy on the inside! Perfectly seasoned, make ahead and freezer friendly.

Check out this recipe

When you don’t feel like starting up the grill, these Air Fryer Burgers are the perfect alternative! They have a crispy exterior but they stay so juicy on the inside. Perfectly seasoned and SO flavorful!

Air Fryer Frozen French Fries

Air Fryer Frozen French Fries are hot and crispy and just as good as your favorite takeout spot! With a simple seasoning and lots of ways to customize!

Check out this recipe

Making frozen french fries in the air fryer is a great way just to try it out without worrying about ruining dinner. These Air Fryer French Fries are foolproof because all you have to do is heat and crisp! Once you start cooking French Fries in the air fryer you’ll never go back

Air Fryer Chicken Wings

These Air Fryer Chicken Wings are perfectly seasoned and simple to make – serve with your favorite sauce! Ready in just 20 minutes with minimal clean up!

Check out this recipe

Once you start making chicken wings in the air fryer, you may never go back! They cook so quickly and have this fabulous crispy crust that I am still dreaming about.

Air Fryer Tater Tots

These Air Fryer Tater Tots are perfectly crispy and cook quickly! The best way to cook tater tots!

Check out this recipe

And if you’re more of a tots person? These Air Fryer Tater Tots are another recipe that’s perfect for beginners because there’s no room for error — just cook until crispy!

Air Fryer Salmon

This Air Fryer Salmon has the perfect crispy exterior and is flaky and tender inside! Simply seasoned and perfect with so many things!

Check out this recipe

Looking for something healthier? This Air Fryer Salmon is simply seasoned and cooks quickly, meaning you can have dinner on the table in about 12 minutes!

Air Fryer Potatoes

These crispy Air Fryer Potatoes are made with a few simple ingredients and little prep time! They are golden on the outside and fluffy on the inside.

Check out this recipe

These Air Fryer Potatoes are so crispy I may never roast potatoes again. With a golden crust and a tender flesh, these potatoes cook in about half the time as they do in the oven! Crispy foods are some of the best ones to make in the air fryer. Plus, there are so many different ways to serve them!

Air Fryer French Toast

Air Fryer French Toast is the perfect way to start your day! Made with crusty French bread in an eggy batter, it's warmly spiced with cinnamon sugar and vanilla. Ready in just 15 minutes it's perfect for busy mornings and brunches!

Check out this recipe

Want just a couple of pieces of French toast? The air fryer is the perfect way to cook it! It turns out golden on the outside and tender on the inside every time. (P.S. it’s also a great way to reheat leftover french toast!)

Air Fryer Boneless Chicken Thighs

These Air Fryer Boneless Chicken Thighs are crispy on the outside and juicy on the inside! With a simple seasoning, they are prepped and cook quickly!

Check out this recipe

You’re a dark meat lover? Check out these Boneless Air Fryer Chicken Thighs! Simple but flavorful, they cook in under 15 minutes! This makes for such juicy chicken.

Air Fryer Hot Dogs

These Air Fryer Hot Dogs are juicy in the middle and perfectly crispy on the outside. This recipe makes cooking hot dogs so easy!

Check out this recipe

When it’s too cold to get the grill out, these Air Fryer Hot Dogs are always a hit with the family! The exterior gets perfectly crisp and has the lovely snap, while the inside stays nice and juicy.

Air Fryer Bacon

This air fryer bacon will be your new favorite way to cook bacon! Crispy, perfectly cooked, melt-in-your-mouth bacon in just minutes and clean-up is so simple.

Check out this recipe

Because crispy bacon is the only way! Air Fryer Bacon is perfect for eating on its own or garnished salads, pasta, pizza and more. No smoking or burning!

Air Fryer Hashbrowns (From Frozen!)

These Air Fryer Hashbrowns are perfectly crisp on the outside and soft on the inside. Ready in just 15 minutes, they're a great addition to a delicious cooked breakfast.

Check out this recipe

These Air Fryer Hashbrowns have my heart with all their golden, crispy, salty deliciousness. If potatoes are your love language, too, you need to try these!

Air Fryer Green Beans

These Air Fryer Green Beans make the best easy side dish! Just four ingredients and 15 minutes for perfect crisp-tender green beans.

Check out this recipe

When you want a quick veggie side for any meal, it’s Air Fryer Green Beans to the rescue! Ready in about 15 minutes, they add color and flavor to any plate.

Air Fryer Turkey Burgers

These Air Fryer Turkey Burgers are made from scratch with fresh ingredients. Cooked in the air fryer, they are perfectly crisp on the outside while remaining juicy and tender on the inside!

Check out this recipe

Want to swap out the beef for something lighter? Try these Air Fryer Turkey Burgers! They’re made with just a few simple ingredients but they’re big on flavor.

Air Fryer Quesadilla

These deliciously crisp and cheesy Air Fryer Quesadillas are packed with colorful air-fried vegetables, mixed with classic Mexican seasonings, and melty cheese!

Check out this recipe

It’s hard to go wrong with a perfectly melty, cheesy quesadilla with the crispiest tortilla — and this Air Fryer Quesadilla recipe takes the cake there! No need to dirty a frying pan 😉

Air Fryer Pork Tenderloin

This Air Fryer Pork Tenderloin is my new favorite way to cook pork! This 20 minute recipe results in pork that is tender and juicy with a perfectly crispy golden-brown crust.

Check out this recipe

The air fryer is my favorite way to cook a lot of meat and proteins, and this Air Fryer Pork Tenderloin is no exception! It cooks super quickly and stays the juiciest.

Air Fryer Nachos – Spend With Pennies

Loaded with melty cheese, black olives, jalapenos, and diced tomatoes, these Air Fryer Nachos are the ultimate appetizer for a crowd!

Check out this recipe

Air Fryer Nachos have got to be one of the best recipes for beginners! Since nothing needs to be cooked through and we’re essentially just melting cheese on chips, anyone can do it. It’s the perfect recipe if you’re just getting started! Grab some tortilla chips and your favorite toppings.

Tips for cooking with an air fryer:

• Think of your air fryer as a countertop convection oven — it can do many of the same things!
• Most air fryers need to be preheated just like your oven. Check your manufacturer’s guide for instructions, but a good a rule of thumb is 5-10 minutes at the temperature you’ll be cooking at.
• Similar to cooking in the oven on convection mode, cooking in the air fryer is even faster than cooking in a regular oven. Some foods will cook up to twice as fast, so don’t be afraid to open up the basket and have a peek.
• Cooking in a single layer is best when possible, because it will allow the food to cook and brown evenly.
• Avoid aerosol non stick spray as it can damage your non stick basket. Opt instead for a brush of olive oil or other oil spray.

Air Fryer Recipes FAQs

What tools can I use in my air fryer:

You can use any tool in your air fryer that you can use in your oven — that means, parchment paper, foil, baking pans and casserole dishes or ramekins are all fair game!

How does an Air Fryer work?

An air fryer essentially has two important pieces: a heating element and a fan. When you put food into the basket (or on the racks, in an oven-style air fryer) and turn it on, the element heats and the fan forces the air around. This results in more even browning that other cooking methods, but with less oil for and a shorter bake time.

What’s the first thing I should cook in my air fryer?

That depends on what you like! Our two favorites are Air Fryer Chicken Breast and Air Fryer Baked Potatoes — both recipes are above!

What is the best air fryer?

That depends on what you like! We have tried three or four different air fryers over the years, we found that we prefer the basket style over the oven style with the racks. We now own two Chefman air fryers, a 3.7 quart TurboFry and an XL 8 quart TurboFry. We love them both!

The post Best Air Fryer Recipes for Beginners appeared first on The Recipe Rebel.

These Smothered Pork Chops are a classic Southern-inspired dish made in just one pot! Tender and juicy pork chops are seared until browned, then simmered in a rich and flavorful bacon gravy.

Got more pork chops? Try these incredibly juicy Baked Pork Chops, these quick-cooking Air Fryer Pork Chops or these Glazed Crock Pot Pork Chops.

Pork chops get a bad rep, but after perfecting these Baked Pork Chops I was inspired to make some more!

I’ve got a few tips up my sleeve to make sure you have the juiciest pork chops ever 😉

Pork has a tendency to dry out quickly, but both my baked pork chops and these rich and flavorful Smothered Pork Chops stay so moist and juicy, they have converted our family of so-we-thought pork chop critics.

In this recipe, the pork is seared first to lock in the moisture, then it is simmered in a rich and creamy gravy to add tons of flavor and moisture and make it so delectably tender.

Oh, and it’s all made in just one pot! And we all know I love One Pot Meals

Ingredients Needed:

• Pork Chops: use thick-cut, boneless pork chops. Bone-in pork chops will take longer to cook and I haven’t yet tested this recipe with them. If your pork chops are cut thinner they will dry out more quickly.
• Flour: coating the pork chops in flour absorbs moisture and creates that perfect sear.
• Seasonings: we’re mixing the flour with a blend of seasoning salt, onion powder, paprika, garlic powder, dried thyme, and black pepper. It’s the perfect way to add tons of flavor to the pork chops.
• Bacon: diced thick cut bacon adds delicious saltiness and texture to the gravy.
• Onion: diced onion adds a touch of sweetness and even more texture.
• Butter: mixed with the flour and seasoning mixture to form a roux which helps to thicken the gravy. Use this only if your bacon did not create enough fat to absorb the flour.
• Chicken Broth and Heavy Whipping Cream: creates a rich, creamy, and flavorful base for our gravy. Be sure to use low sodium broth, or your sauce may be too salty.

How to Make Smothered Pork Chops

These Smothered Pork Chops are ready in under 30 minutes! More detailed instructions can be found in the recipe card below.

1. Dredge the pork: In a bowl, mix together flour and seasonings. Coat the pork in the flour mixture.
2. Sear: Heat oil in a large skillet, then add in the pork. Cook until golden, then transfer to a plate and keep warm.
3. Cook the bacon and onion: To the same pan, add bacon and cook until crispy. Add butter, let that melt, then add in onion and cook until soft.
4. Make the sauce: To the same pan, stir in the flour mixture. Cook and stir until no white remains, then add chicken broth and cream. Place the pork chops back into the sauce and simmer until the sauce is thickened and the pork is cooked through.

Smothered Pork Chops FAQs

What is the best way to cook pork chops without them drying out?

Smother them! Seriously. Smothering (like braising) is a cooking technique in which you cook food in a liquid over low heat. Smothering pork chops is such a great way to make sure they’re incredibly moist and tender.

Why are my Smothered Pork Chops tough?

If your pork chops are tough, then they’re likely overcooked. I recommend keeping a close eye on them when they’re simmering to make sure that this doesn’t happen. They will likely only need 4-5 minutes to cook all the way through. As soon as the internal temperature reaches 145ºF, remove the pork from the heat.

How to store leftover Smothered Pork Chops:

Leftover Smothered Pork Chops will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 1 month. To reheat, thaw overnight in the fridge if frozen, then warm on low on the stove until everything is heated through.

Tips and Notes for Pan Fried Pork Chops

• Use thick-cut pork chops. Aim for chops that are about 3/4-1″ thick. These cook at just the right rate!
• Bring the pork to room temp. I recommend setting the pork out on the counter roughly 30 minutes before cooking. This helps it cook more evenly.
• Check the temp. Use a meat thermometer to double check the internal temperature of the pork before serving. It should be 145ºF.

Serving Suggestions

These Smothered Pork Chops can be paired with so many different side dishes! I love to serve them alongside Mashed Potatoes, Green Beans with Bacon, a pile of rice, a slice of cornbread, or Homemade Dinner Rolls.

For more ideas, check out my 25 Easy Sides for Pork Chops!

More Pork Chop Recipes to Try

Dinner

Baked Pork Chops

Dinner

Instant Pot Pork Chops with Gravy

Dinner

Air Fryer Pork Chops

Dinner

Glazed Crock Pot Pork Chops

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Juicy Smothered Pork Chops Recipe

These Smothered Pork Chops are a classic Southern dish made in just one pot! Tender and juicy pork chops are seared until browned, then simmered in a rich and flavorful bacon gravy.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 375cal

Author Ashley Fehr

Ingredients

• 1 lb thick cut boneless pork chops (aim for ¾-1" thick), room temperature
• ½ cup all purpose flour
• 1½ tablespoons seasoning salt
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 2 slices thick cut bacon (diced)
• 1 medium onion (diced)
• 1 tablespoon salted butter (optional)
• ¾ cup low sodium chicken broth
• ¼ cup heavy whipping cream

US Customary – Metric

Instructions

• Place pork chops on the counter to come to room temperature.
• Heat a large skillet over medium-high heat. Add 2 tablespoons oil.
• In a medium bowl, combine flour, seasoning salt, onion powder, paprika, garlic powder, thyme and pepper.
• Dredge pork chops in flour mixture, shaking off any excess. Reserve remaining flour mixture. Place in the preheated pan and cook on each side for 2-3 minutes until golden. Once browned, remove to a plate and cover to keep warm.
• In the same pan, cook bacon until crispy. Add butter and allow to melt.
• Stir in onion and cook until softened.
• Stir in 2 tablespoons of the reserved flour mixture and cook for 1-2 minutes, until no white remains. Add additional butter if needed.
• Add chicken broth and cream and stir until combined.
• Add the pork chops back to the pan and simmer until the sauce has thickened and the pork chops reach an internal temperature of 145 degrees F — be careful not to overcook! — about 4-5 minutes.
• Serve.

Notes

Ingredients and Substitutions:

• Pork Chops: use thick-cut, boneless pork chops. Bone-in pork chops will take longer to cook and I haven’t yet tested this recipe with them. If your pork chops are cut thinner they will dry out more quickly.
• Flour: coating the pork chops in flour absorbs moisture and creates that perfect sear. You can also use corn starch.
• Bacon: diced thick cut bacon adds delicious smokiness and texture to the gravy. You can leave it out if you prefer.
• Butter: mixed with the flour and seasoning mixture to form a roux which helps to thicken the gravy. Use this only if your bacon did not create enough fat to absorb the flour.
• Chicken Broth and Heavy Whipping Cream: creates a rich, creamy, and flavorful base for our gravy. Be sure to use low sodium broth, or your sauce may be too salty.

 

Nutrition

Calories: 375cal | Carbohydrates: 17g | Protein: 31g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 2833mg | Potassium: 608mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg

The post Juicy & Flavorful Smothered Pork Chops appeared first on The Recipe Rebel.

One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It’s easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!

There are two words that win me over every time – “one pan.” Enjoy more easy one pan recipes like Tuscan Orzo with Chicken, Sausage and Rice and Chicken Meatballs with Orzo.

This one pan teriyaki chicken and noodles recipe has saved me from ordering take-out so many times! This quick and easy homemade recipe is just so much better than what shows up in the little cardboard box — and just as quick!

There are so many bold flavors in the sauce that are created by soy sauce, honey, and more! If you have a selective eater at the table, this might just be the recipe to use to get them to eat their meat and veggies.

Oh, and did I mention just how easy it is? One pan dinners are the BEST!

Ingredients Needed for One Pan Teriyaki Chicken and Noodles

• Chicken: Chicken breasts are my personal favorite protein to use in this recipe. However, boneless skinless chicken thighs also work!
• Spaghetti: You can use another type of noodle if preferred. Note that the cooking time may change, so follow the instructions on the package.
• Chicken broth: Low sodium broth is preferred. The soy sauce in this recipe already lends a good salty flavor.
• Veggies: I love this mix of matchstick carrots, snap peas and bell peppers. Garnishing with fresh green onions also adds great fresh flavor. Feel free to toss in more veggies like broccoli, bean sprouts, or whatever else needs to get out of the fridge!
• Ginger and garlic: For both of these ingredients, I recommend using fresh options – not paste or pre-minced alternatives. Fresh garlic and ginger create the most amazing flavor and aroma.
• Vinegar: White wine vinegar gives the sauce a slightly tangy flavor.
• Honey: Adds sweetness to balance out our savory, salty flavors.
• Soy Sauce: Low-sodium soy sauce is preferred. You can also use coconut aminos or tamari instead if you’d like.

How to make One Pan Teriyaki Chicken and Noodles

Take a quick look at how to toss together this teriyaki chicken and noodles recipe! Keep scrolling to the recipe card for more exact measurements and step-by-step instructions.

• Cook the chicken until lightly browned on all sides and fully cooked through.
• Add the veggies and cook until softened, but still crisp.

• Pour all of the sauce ingredients into the pot.
• Bring to a simmer and stir in the spaghetti noodles. Lower the heat and simmer until the noodles are fully cooked. Stir often!

Variations and Substitutions

• Make it meatless: Omit the chicken meat and use vegetable broth for a vegetarian friendly noodle dish. You could also use tofu instead of chicken to still include protein, but you’ll want to set the tofu aside once it’s cooked, then add it to the dish right at the end. It’ll get mushy if cooked with the noodles.
• Go gluten-free: Use gluten-free noodles and cook them according to package directions. Also keep in mind that soy sauce has gluten, so you’ll want to use coconut aminos or tamari instead.
• Add more veggies: Broccoli, beansprouts, baby corn, water chestnuts, cabbage, mushrooms, bok choy… I could keep going! There are so many ways to add more nutrients to this healthy dinner recipe.
• Make it spicy: Take a walk on the wild side by sprinkling in some crushed red pepper flakes. Or, stir some chili garlic sauce when you add the other sauce ingredients to the pan.

How to store One Pan Teriyaki Chicken Noodles

Let your leftovers fully cool to room temperature prior to storing. Keep everything in an airtight container in the fridge for 3-4 days. Add a splash of broth or water and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed through.

Can I freeze teriyaki chicken noodles?

Sure thing! Let everything cool to room temperature, then transfer it all into an airtight freezer-safe container. It will last in the freezer for up to 3 months. Let it thaw in the fridge prior to reheating.

Keep in mind that both the pasta and the veggies will have a softer texture after freezing, so if you like your pasta al dente this may not be the best option for you.

Serving suggestions:

Typically, I don’t serve this one pan dinner recipe with a side dish. There’s already meat, noodles, and veggies in the pan – it’s a complete dinner.

However, you could always have the full take-out experience with some egg rolls or egg drop soup, or have an Asian-inspired dinner party and add in these Chicken Lettuce Wraps, this Sweet and Sour Pork and this Vegetable Lo Mein!

More one pan meals you’ll love!

• One Pan Tuscan Orzo with Chicken — a reader favorite!
• Creamy Gemelli Pasta recipe — a simple meatless meal.
• Orecchiette Pasta with Sausage — full of flavor!
• Cajun Chicken Pasta — a little extra kick 😉
• Baked Gnocchi with Sausage — an all around fave

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One Pan Teriyaki Chicken and Noodles

One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It's easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!

Course Main Course

Cuisine American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 448cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 3 chicken breasts (cut into 1" pieces) about 1.5 lb
• salt and pepper
• 1 cup matchstick cut carrots
• 1 cup snap peas
• 1 bell pepper sliced
• 2 ½ cups chicken broth sodium reduced
• ½ cup soy sauce sodium reduced
• ¼ cup honey
• 1 tablespoon white vinegar
• 2 teaspoons minced garlic about 4 cloves
• 1 teaspoon fresh ginger
• 350 grams Spaghetti broken in half
• 2-3 green onions sliced

US Customary – Metric

Instructions

• Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, flipping once, until browned (3-4 minutes).
• Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
• Add the chicken broth, soy sauce, honey, vinegar, garlic and ginger and stir until combined.
• Bring to a simmer over medium-high heat and add spaghetti. Reduce heat to medium, cover and cook, stirring occasionally, for about 10-12 minutes, until al dente. Stir in green onions and serve.

Video

Notes

Ingredients and Substitutions: 

• Chicken: I use boneless, skinless chicken breasts because we usually have them on hand. You can sub for boneless chicken thighs, or omit for a meatless meal.
• Vegetables: If you want to bump up the veggie content, you can easily add mushrooms, bok choy, cabbage or a coleslaw mix, or broccoli slaw mix. Feel free to experiment here.
• Chicken broth and soy sauce: I always use low sodium chicken broth and soy sauce so I can control the seasoning. If you’re using regular soy sauce or broth, it may be more salty. 
• Spaghetti: We always have spaghetti on hand and we love it in this dish! Feel free to swap with another noodle of your choice. Keep in mind that the cook time may differ.

Nutrition

Serving: 252grams | Calories: 448cal | Carbohydrates: 62g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 1619mg | Potassium: 784mg | Fiber: 4g | Sugar: 16g | Vitamin A: 4436IU | Vitamin C: 39mg | Calcium: 47mg | Iron: 2mg

The post One Pan Teriyaki Chicken and Noodles appeared first on The Recipe Rebel.

For more amazing Asian-inspired dishes, try my Sweet and Sour Chicken recipe, Slow Cooker Mongolian Beef, One Pot Chicken Chow Mein recipe, Sweet and Sour Pork, Chicken Lettuce Wraps, and this Vegetable Lo Mein!

This Ramen Noodle Soup is so easy to make, but it’s packed with delicious Asian-inspired flavors that will blow your taste buds away!

Imagine diving into a bowl of steaming hot ramen, with rich and comforting flavors, aromatic spices, and savory broth – in just 30 minutes.

It’s quick and simple to make, perfect for any occasion from cozy date-nights to busy weeknight dinners or special occasions!

The star players in this delightful dish are chicken breasts, low-sodium chicken broth, instant ramen, and a medley of fresh vegetables.

Ingredients Needed:

• Oil: I tend to use canola oil to sauté veggies, but you can use other kinds of cooking oil if you prefer.
• Vegetables: carrots add a slight sweetness and crunch to the dish, while red bell pepper brings a mild, sweet flavor and vibrant color to the ramen.
• Garlic & Ginger: fresh garlic cloves will add a depth of savory flavor to the dish, while freshly minced ginger adds a warm, spiced flavor that is irresistible.
• Red Chili Flakes: to bring a bit of heat to the dish. Adjust the amount to your personal preference.
• Chicken Broth: a flavorful broth that serves as the base of your ramen soup. I prefer to start with low sodium broth and add salt, but you can start with a pre-seasoned broth and adjust the added salt as necessary.
• Chicken: I use chicken breast meat here, but you can use other kinds of meat for a different flavor. If you have leftover Shredded Chicken, Instant Pot Shredded Chicken or Crockpot Shredded Chicken — even better!
• Green Onions: they add a fresh, sharp flavor that contrasts well with the rich broth.
• Salt: to season and enhance the overall flavor of the dish.
• Noodles: use instant ramen noodles, as they cook quickly and are great for absorbing all the delicious flavors. You don’t need the flavor packet for this recipe.
• Soy Sauce: adds umami flavor and depth to the dish without making it too salty.
• Chili Crunch: for an extra kick of heat and texture.

How to Make Easy Homemade Chicken Ramen Soup

This recipe is quick and easy to make, it’s ready in just 30 minutes! Full instructions are included in the recipe card below.

1. Sauté: Sauté the carrot, bell pepper, garlic, ginger, and chili flakes in oil until slightly softened.
2. Add other ingredients and cook: Add the broth, chicken breasts, onion whites, and salt. Cook until the chicken is cooked through.

3. Shred chicken: Remove the chicken to a cutting board and shred it.
4. Add chicken and noodles: Add the chicken back to the pot with the ramen, and cook. Stir in onion greens, soy sauce, and chili crunch. Serve hot.

How do I store Ramen Noodle Soup?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the broth and noodles separately if possible, to prevent the noodles from becoming too soft. Simply reheat the broth, and add the noodles just before serving.

Can I freeze Ramen Noodle Soup?

If you have a larger batch, you can freeze the broth and chicken for up to 3 months. I’d recommend cooking fresh noodles when you’re ready to enjoy your ramen again. Thaw the broth in the refrigerator overnight and reheat it on the stove, or in the microwave, for the best results.

Easy Ramen Noodle Soup Variations

• Make a vegetarian ramen noodle soup. Use vegetable broth and replace the chicken with tofu, or even add more vegetables like baby bok choy or sliced mushrooms for a vegetarian version.
• Turn up the heat. There are several ways to add more heat to this dish. Use chili oil to sauté the veggies, or add some chili oil on top of the dish at the end. Add some red pepper flakes, some diced chilis, or your favorite hot sauce to this dish for more spice.
• No ramen? Swap it out for spaghetti or spaghettini.

Serving Suggestions

For a complete Asian-inspired meal, top your flavorful soup with sesame seeds and pair it with sides like steamed edamame, gyoza (dumplings), a simple cucumber salad, or a soft boiled egg.

Ramen Noodle Soup is best served in large bowls to give you ample space to arrange your toppings beautifully.

You can even try some Air Fryer Broccoli or Air Fryer Green Beans on the side for more color and nutrients.

More Delicious Recipes with Noodles

Dinner

Instant Pot Swedish Meatballs and Noodles

Dinner

Slow Cooker Creamy Chicken Noodle Soup

Dinner

Crockpot Chicken and Noodles recipe

Dinner

Crock Pot Beef and Noodles

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Ramen Noodle Soup

Ramen Noodle Soup is made with instant ramen noodles and tender shredded chicken cooked in chicken broth, seasoned with fresh garlic, ginger, and chili flakes! It's packed with a ton of flavor that will have you coming back for more.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 340cal

Author Ashley Fehr

Ingredients

• 1 teaspoon oil
• 1 cup carrot matchsticks (or finely sliced or shredded carrot)
• ½ red bell pepper (finely sliced)
• 4 cloves garlic (finely chopped)
• 2 teaspoons minced ginger
• ⅛ teaspoon red chili flakes
• 6 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about 1 lb)
• 1 green onion (whites and greens separated)
• ½ teaspoon salt
• 2 packages instant ramen (seasoning packet removed) 55 grams or 2 oz each.
• 1 teaspoon low sodium soy sauce
• chili crunch (optional)

US Customary – Metric

Instructions

• In a large pot, add oil and heat over medium-high heat.
• Add carrot, bell pepper, garlic, ginger, and chili flakes and cook until slightly softened (about 3 minutes), stirring often.
• Add broth, chicken breasts, onion whites (keep out the greens) and salt. Bring to a simmer, cover, and reduce heat to medium-low. Cook about 10-15 minutes, until chicken is cooked through.
• Remove chicken to a cutting board and shred.
• Add chicken back to the pot with the ramen (you can break it into smaller pieces for shorter noodles). Cook 3 minutes or until noodles are al dente.
• Stir in onion greens, soy sauce and chili crunch if desired (you can also add a sprinkle of red chili flakes for additional heat). Serve.

Video

Notes

Ingredients and Substitutions:

• Vegetables: feel free to add your favorite veggies or swap these out for ones you have on hand. There are lots of vegetables that would work in here! Shiitake mushrooms, zucchini, snap peas, bok choy, sliced cabbage, and more would all be perfect here.
• Chicken broth: I choose low-sodium broth so that I can control the sodium. If you have salted broth, you may want to omit the salt and add it before serving. You can also choose vegetable broth and omit the chicken for a vegetarian meal.
• Chicken breasts: chicken breasts are lean and stay perfectly juicy when simmered in this soup, but you can also choose boneless, skinless chicken thighs if that is what you enjoy. You can also omit the chicken and add additional veggies.
• Put an egg on it: A lot of people enjoy their ramen noodle soup with a soft-boiled egg on top. I confess I am not one of those people, but you are more than welcome to add one if you prefer!

Storage

• Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the broth and noodles separately if possible, to prevent the noodles from becoming too soft. Simply reheat the broth, and add the noodles just before serving.
• Freeze: If you have a larger batch, you can freeze the broth and chicken for up to 3 months. I’d recommend cooking fresh noodles when you’re ready to enjoy your ramen again. Thaw the broth in the refrigerator overnight and reheat it on the stove, or in the microwave, for the best results.

Nutrition

Serving: 466grams | Calories: 340cal | Carbohydrates: 37g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1398mg | Potassium: 760mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5882IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 3mg

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