This Slow Cooker Garlic Parmesan Chicken Stew is made with chicken breasts, tender potatoes and vegetables, all simmered in a cheesy, creamy broth! It’s the perfect easy crockpot meal to warm you up on a chilly day. 

If you love a cozy crockpot full of soup, stew, or stoup as much as I do, you’ll also love this Crockpot Potato Soup, this Slow Cooker Creamy Chicken Noodle Soup, and this Spinach Tortellini Soup.

This Slow Cooker Garlic Parmesan Chicken Stew is proof that comfort food doesn’t have to be complicated! In fact, it only takes 15 minutes to prep and doesn’t require any cooking beforehand. 

You’ll throw some chicken breasts, veggies, seasoning, broth, cream, and parmesan cheese into the slow cooker, and the dish practically cooks itself! 

The result is a hearty stew of cozy creamy goodness that the whole family will love, even the picky eaters.

It’s the perfect, minimal-effort meal for any day of the week, from busy weeknights to lazy weekends. 

Why you’ll love this Crockpot Garlic Parmesan Chicken Stew:

• Garlic parmesan twist: This stew is just like my cozy Crockpot Chicken Stew but with a garlic parmesan twist for an added depth of flavor. 
• Minimal effort: After tossing in the ingredients, the slow cooker does the rest for a truly low-effort meal! 
• Comforting: The creamy, cheesy broth is the perfect addition to this classic chicken stew for a comforting meal that hits all the right notes. 

Crockpot Chicken Stew Ingredients:

• Chicken breasts: We always have a big stash of boneless skinless chicken breasts in the freezer, so that’s what I use in most of my soups and stews. You can swap these for boneless skinless chicken thighs or even precooked, chopped chicken if you have some on hand (maybe you made a big batch of this Crockpot Shredded Chicken?)
• Vegetables: I stuck with classic vegetables like potatoes, carrots, celery, onion, and garlic. I used red potatoes, but baby potatoes or yellow potatoes would also work! You can peel them if you like, but I left the skin on for some extra fiber. 
• Seasoning: I kept it simple with dried parsley and Italian seasoning, but you can play around with any other seasonings that pair well with that tangy Parmesan flavor!
• Chicken broth: I always go for low sodium chicken broth to control the amount of salt in the recipe! If you don’t have low sodium broth, just omit the salt in the recipe. 
• Cream: Heavy cream will give you the thickest stew and richest flavor, but you can swap this out for any cream you have on hand.
• Parmesan: Adds a nutty, salty! You can swap it for another type of cheese, but we love the flavor of parmesan cheese.

How to make Slow Cooker Garlic Parmesan Chicken Stew:

This stew is mostly hands-off, while the slow cooker does the rest! Don’t forget to check the recipe card for the full list of instructions. 

• Whisk together the broth and cornstarch.
• Add potatoes, carrots, celery, onion, and garlic to the slow cooker. Sprinkle in the seasonings.

• Pour the broth and cream into the slow cooker and mix everything together.
• Place the chicken breasts in the slow cooker, pressing them down slightly into the liquid.

• Remove the chicken from the slow cooker, then stir it back into the stew.
• Add the peas and Parmesan cheese, then stir until everything is well combined.

Variations and Substitutions

• Veggies: You can leave some veggies out if your family doesn’t enjoy them, or add in extra! The only thing you need to keep in mind is that some are best added at the beginning (the ones that take a long time to cook), and some are best added at the end, like green beans, frozen vegetables, chopped spinach, or kale.
• Cheese: While Parmesan gives this stew its signature flavor, you can experiment with other hard cheeses like Pecorino Romano, Asiago, or even a mild cheddar. Just keep in mind that the flavor profile might change slightly, but it’ll still be delicious!
• Herbs: I used dried parsley, but you could use fresh parsley if you like! Just use 3 times more than the dried amount and add it towards the end of cooking! If you use rosemary or thyme, you can add them when you add the seasonings to the slow cooker. 

How do I store Garlic Parmesan Chicken Stew?

Store any leftovers in an airtight container in the fridge for 3-4 days. 

Reheat the stew on the stove over low heat until warmed through. You can also reheat it in the microwave. Just be sure to stir halfway through!

Serving suggestions:

This hearty soup is a meal in itself, but I love pairing it with a big chunk of crusty Artisan bread to soak up that creamy broth!

If you want some extra veggies on the side, you can’t go wrong with a side salad, roasted green beans, or air fryer broccoli. 

More cozy soups and stews:

• Slow Cooker Zuppa Toscana — for big flavor!
• Chicken Gnocchi Soup — a classic that’s always a hit.
• Chicken Pot Pie Soup — creamy and loaded with vegetables.
• Chicken Vegetable Soup — flavorful and nourishing!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Slow Cooker Garlic Parmesan Chicken Stew

This Slow Cooker Garlic Parmesan Chicken Stew is a cozy comfort food made with tender chicken, potatoes and veggies in a creamy garlic parmesan broth. It’s an easy, hearty dish that practically cooks itself and will have your family asking for seconds!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 294cal

Author Ashley Fehr

Ingredients

• 1 lb red potatoes (cut into ½" pieces)
• 2 large carrots (peeled and thinly sliced)
• 1 rib celery (chopped)
• ½ medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1½ teaspoon salt*
• 1 teaspoon dried parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1½ cups low sodium chicken or vegetable broth
• 2 tablespoons corn starch
• ⅔ cup heavy cream
• 3 boneless skinless chicken breasts (about 1.5 lb)
• 1 cup frozen peas (optional)
• ⅓ cup shredded Parmesan cheese

US Customary – Metric

Instructions

• Place the potatoes, carrots, celery, onion, garlic, salt, parsley, Italian seasoning, and pepper in a 4- to 6-quart slow cooker and stir.
• In a small bowl, whisk together the broth and cornstarch and add to the slow cooker along with the cream.
• Add the chicken and press down slightly into the liquid.
• Cover and cook on low for 6 to 7 hours, or until the potatoes are tender. (This could take longer, depending on the temperature of your slow cooker. If you want to reduce the cooking time, cut the potatoes smaller.)
• Remove the chicken from the slow cooker and chop or shred. Stir back into the slow cooker with the peas and Parmesan, then taste and adjust seasonings as desired.
• Serve immediately. I recommend crusty bread for dipping—the best way!

Video

Notes

*I have cooked this stew on the stove top and it works just as well! If you’re in a hurry, simmer everything except cream, corn starch and Parmesan in a large pot until potatoes are tender. Combine cream and corn starch and stir into the pot with the Parmesan, continue cooking until thickened.

*If using salted broth, reduce the salt to 1 teaspoon.

Nutrition

Serving: 365grams | Calories: 294cal | Carbohydrates: 25g | Protein: 19g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 817mg | Potassium: 856mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5776IU | Vitamin C: 20mg | Calcium: 110mg | Iron: 2mg

The post Slow Cooker Garlic Parmesan Chicken Stew appeared first on The Recipe Rebel.

This Slow Cooker Beef Barley Soup is loaded with tender beef, barley, and vegetables simmering in a rich broth. It’s the perfect crockpot meal for warming you up on a chilly day! 

Looking for more hearty soups? Try this Crockpot Vegetable Beef Soup Recipe, Cabbage Roll Soup, or Albondigas Soup (Meatball Soup) next!

There’s nothing quite like a bowl of Slow Cooker Beef Barley Soup to warm you up on a chilly day!

It’s a comforting meal that’s cozy, hearty, and packed with flavors, like tender chunks of beef, nutty barley, and aromatic veggies. 

The best part is that the slow cooker does all the work for you! 

While this classic Beef and Barley Soup is always a favorite, sometimes you just don’t feel like standing over the stove (or you’re too busy to!). 

That’s where the crockpot comes in, making it the perfect solution for those hectic days.

Why we love this Beef Barley Soup recipe:

• Low effort: Besides browning the beef, the slow cooker does all the work, so you can have dinner on the table without the stress!
• Flavorful: This recipe is loaded with vegetables, rich broth, and tender beef for a hearty soup that will fill you up. 
• Nutritious: This soup is full of protein, whole grains, fiber, and vegetables, all in a neat little delicious package!

Slow Cooker Beef Barley Soup ingredients:

• Oil: Use a neutral oil to brown the beef. 
• Beef stewing meat: Beef stew meat is typically a tougher cut, like a chuck roast, that becomes tender and flavorful after slow cooking! You can also use ground beef, but make sure to cook it with the onions and drain any fat before adding it to the soup.
• Aromatics: Onion and fresh garlic add so much flavor to this soup! If you’re in a pinch, you can use onion and garlic powder, but fresh is always best, in my opinion. 
• Italian seasoning: adds a lot of flavor with just one spoonful.
• Veggies: Carrots and celery are common soup veggies that add flavor and color!
• Pearled barley or pot barley: Barley is a chewy, hearty grain that soaks up the flavors of the broth.
• Tomato paste: Adds a depth of flavor and helps thicken the soup slightly.
• Bay leaves: Add an aromatic, slightly floral flavor. 
• Low sodium beef broth: Forms the base of the soup! I always opt for low sodium broth so I can control the salt content. 
• Fresh parsley: Adds a fresh, bright flavor when sprinkled on top of the soup before serving. 

How to make Crockpot Beef Barley Soup:

The slow cooker does most of the work in this Beef Barley Soup recipe! Don’t forget to check the recipe card for the full list of recipe instructions.

• Brown the beef in batches, then transfer to the slow cooker.
• In the same pan, cook the onions until soft, scraping up any browned bits.

• Add garlic, salt, Italian seasoning, and pepper, and cook for another minute.
• Add carrots, celery, barley, tomato paste, and bay leaves to the slow cooker. Cook on low until everything is tender.

How to store leftover soup:

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

Because this soup is made with barley, it freezes perfectly! You can freeze it all together or in individual servings in an airtight freezer-safe container or in zip-top freezer bags.

Freeze for up to 3 months, and just place it in the fridge overnight to thaw before reheating.

Serving suggestions:

This savory soup is the perfect meal to serve with crusty bread or dinner rolls! They’re so delicious dunked into the soup to soak up all that delicious broth. 

If you want to add some more veggies on the side but still want to keep things cozy, I love to make some Easy Creamed Peas or Cheesy Baked Asparagus!

More slow cooker soups you’ll love:

• Crockpot Lasagna Soup (quick & easy!) — so much easier than that layering!
• Crockpot Potato Soup — one of my personal favorites.
• Crockpot Zuppa Toscana — so much flavor with just a few ingredients.
• Crockpot Chicken Taco Soup — taco night made easier!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Slow Cooker Beef Barley Soup Recipe

This Slow Cooker Beef Barley Soup is the perfect hearty meal for cold weather. Made with tender beef, carrots, celery, and barley, all cooked in a rich broth. It’s comforting, flavorful, and basically cooks itself!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 4 servings

Calories 338cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 lb beef stewing meat
• 1 small onion finely diced
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 3 large carrots peeled and chopped
• 2 ribs celery chopped
• 1/2 cup pearl or pot barley rinsed
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 cups low sodium beef broth
• fresh parsley for serving

US Customary – Metric

Instructions

• Heat a large pan over medium-high heat. Add oil and let heat 1 minute.
• Brown meat in batches (allowing space around each piece) medium-high heat. Remove from pan and place in a 4-6 quart slow cooker.
• Add onions to the saute pan and cook over medium heat until translucent — they will pick up all the brown bits left by the meat! Stir in garlic, salt, Italian seasoning and pepper and cook 1 minute.
• Add the onions to the slow cooker on top of the beef, along with the carrots, celery, barley, tomato paste and bay leaves. Stir well, and then stir in the beef broth.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
• Stir in fresh parsley as desired and season to taste. Serve.

Video

Notes

This recipe makes 2 quarts of soup. One serving is 2 cups.

Nutrition

Serving: 2cups | Calories: 338cal | Carbohydrates: 30g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1200mg | Potassium: 1266mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7855IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 4mg

The post Slow Cooker Beef Barley Soup appeared first on The Recipe Rebel.

This homemade Chicken Noodle Soup is loaded with tender vegetables, shredded chicken, and egg noodles simmered in a delicious broth! It’s the perfect hearty, healthy dinner for any night of the week.

Love Chicken Noodle Soup? Try this Crockpot Chicken Noodle Soup, the BEST Creamy Chicken Noodle Soup Recipe, or this Creamy Instant Pot Chicken Noodle Soup next!

A big bowl of Chicken Noodle Soup is all you need to heal (almost) anything that ails you. Whether you’re achy or just plain cold, this soup is the ultimate comfort food!

This recipe creates the most flavorful homemade chicken soup with all the classic ingredients, like tender chicken pieces, a rich broth, veggies, and egg noodles.

My favorite part about this recipe is that you can use whatever chicken you have on hand — uncooked, rotisserie, or leftover shredded chicken. Use what you’ve got!

Serve this easy chicken soup with some crusty bread or saltine crackers for the perfect comfort food that will get you through the colder months!

Why you’ll love this classic Chicken Noodle Soup recipe:

• Quick: This soup comes together in 35 minutes for a quick pick-me-up on a chilly day.
• Comforting: This comforting soup is loaded with a rich flavor that hits the spot every single time. 
• Better than store-bought: Forget canned soup! This chicken soup recipe is made with better-for-you ingredients and has much more flavor. 

Chicken Noodle Soup Ingredients:

• Canola oil: For sautéing the veggies. Any other neutral cooking oil will work, too!
• Mirepoix: This is a blend of carrots, celery, and onion that’s a classic base for most soups. It adds tons of flavor!
• Minced garlic: Fresh garlic is key for that savory, aromatic punch that makes the soup extra flavorful.
• Herbs: Dried parsley and dried thyme are classic herbs for Chicken Noodle Soup that give it its signature cozy flavor. 
• Turmeric (optional): Adds a pop of color and a hint of earthiness. You don’t have to use it, but it’s a nice little bonus.
• Low-sodium chicken broth: I like using low-sodium chicken broth so I can control the salt in the soup. Sometimes, I like to make Homemade Chicken Stock to take the soup to the next level!
• Boneless skinless chicken breasts: I usually go with chicken breasts, but you can also use chicken thighs for a juicier, richer flavor. You can also use rotisserie chicken or Roast Chicken and shred or cube it. If you’ve made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken, this is a great time to use it!
• Dried egg noodles: Egg noodles are the classic choice here. You can swap for any short pasta or gluten-free pasta.

How to make Chicken Noodle Soup:

This Chicken Noodle Soup is so quick to make! Make sure to check the recipe card for the full list of recipe instructions.

• Cook the carrots, celery, and onion. Then, add garlic, salt, thyme, pepper, and turmeric (if using) and cook for a minute.
• Add the chicken breasts to the broth and cook.

• Remove the chicken and shred it. Add the egg noodles and cook just to al dente.
• Return the shredded chicken to the pot before serving.

How to store Chicken Noodle Soup:

You can refrigerate Chicken Noodle Soup in an airtight container for 4-5 days or freeze it for up to 3 months. 

If you want your noodles to stay al dente, cook them separately and add them when serving. This way, you can freeze the broth, chicken, and veggies, and the noodles won’t get soggy. 

If you do store the soup with the noodles, be aware they’ll soak up the liquid, so you may need to add more broth when reheating!

Can I make this Chicken Noodle Soup in the Instant Pot?

You can absolutely make this Chicken Noodle Soup in the Instant Pot (this Instant Pot Chicken Noodle Soup is also a great example of how to do it!).

Can I make this Chicken Noodle Soup in the Crockpot?

Yes! Check out my Slow Cooker Chicken Noodle Soup recipe here.

Serving suggestions: 

Make a batch of crusty No Knead Artisan Bread and rip it into chunks to dunk into this soup. 

If you want some extra veggies on the side, I always love to make some Roasted Carrots or Air Fryer Broccoli! 

Trust me on this one, make a Grilled Cheese and dip it into the savory broth for the most comforting dinner.

More chicken soup recipes:

• Lemon Chicken Orzo Soup — a little lemon goes a long way!
• One Pot Chicken Stew — the ultimate comfort food.
• Chicken Barley Soup — so easy!
• Chicken Dumpling Soup — the homemade dumplings take it to the next level.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Chicken Noodle Soup

This Chicken Noodle Soup is the perfect comfort food with tender chicken, loads of noodles, and veggies all simmered in a flavorful broth. It's quick, hearty, and perfect for a cozy meal any day of the week!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 249cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• ½ medium onion (finely diced)
• 1½ teaspoons salt
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• ¼ teaspoon tumeric (optional)
• 6 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about ¾lb or 340g)
• 2 cups dried egg noodles
• 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 translucent, about 3-4 minutes.
• Add salt, garlic, parsley, thyme, pepper and tumeric (if using). Cook and stir 1 minute.
• Add broth, scraping the bottom of the pot to remove any bits that might be stuck on.
• Add the chicken breasts and bring back to a simmer over medium-high heat. Reduce heat to medium-low, cover, and cook for 10 minutes until chicken is cooked through. Remove chicken breasts to shred.
• Stir in egg noodles and simmer 10 minutes or until al dente. When noodles are cooked, stir shredded chicken back into soup and adjust salt and pepper to taste before serving.

Video

Notes

Ingredients and Substitutions:

• Chicken: you can swap the chicken breasts for boneless, skinless chicken thighs without changing the recipe. You can also omit or swap for white beans for a meatless soup.
• Carrot, celery and onion: form a mirepoix which is a classic for Chicken Noodle Soup. You can adjust these to your tastes or add in extra vegetables as you see fit.
• Pasta: I love to use egg noodles here but you can use any short pasta, including gluten-free (I recommend cooking gluten-free pasta separately and adding in each bowl just before serving).

Nutrition

Calories: 249cal | Carbohydrates: 23g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 1376mg | Potassium: 730mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5202IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg

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

This Slow Cooker French Onion Soup is loaded with caramelized onions, a rich broth, and topped with crusty bread and melty cheese! It’s just like the classic version with a more hands-off approach for busy days. 

If you want more cozy slow cooker soups for busy days, you’ll love this Creamy Chicken Noodle Soup Recipe, Chicken Pot Pie Soup, or Crockpot Zuppa Toscana!

This Slow Cooker French Onion Soup has the same flavors as traditional French Onion Soup but is made in the slow cooker for a low-fuss version. 

Any good French Onion Soup starts with caramelizing the onions for that iconic depth of flavor. After the caramelization process, the rest of the soup is a breeze!

The crowning glory is the crusty, cheesy bread on top that provides the perfect contrasting texture and creaminess.

Why we love this Crockpot French Onion Soup recipe:

• Low-effort: The slow cooker does all the heavy lifting for you in this recipe, minus the onions, for a cozy dinner you’ll want to come home to after a busy day!
• Rich flavors: Caramelizing the onions before adding them to the slow cooker develops rich flavors that only get better as they slowly cook for hours. 
• Make-ahead friendly: You can prep this recipe ahead of time for a low-stress dinner!

Crockpot French Onion Soup Ingredients:

• Oil: Use any neutral oil like vegetable or canola to cook the onions.
• Yellow onions: These are a classic French Onion Soup ingredient that adds so much flavor! 
• Salted butter: Adds richness and flavor.
• Brown sugar: Helps the onions caramelize and adds sweetness.
• Dried thyme: You can use fresh thyme if you have it on hand! 
• Red chili flakes: Just a pinch for some warmth.
• Low sodium beef broth: I like to use low sodium broth to control the amount of saltiness in the soup. 
• Dry white wine: Adds some zing and a depth of flavor to the soup! Sauvignon Blanc, Pinot Grigio, or an unoaked chardonnay are all great options. You can also use more broth if you want to skip the wine.
• Bay leaf: For a little extra flavor depth.
• French bread or baguette slices: You want to use sturdy, crusty bread that can hold up to the soup and cheese. I love using French bread or baguette slices!
• Shredded cheese: Gruyère, Mozzarella, and Swiss cheese are the best choices for creating that perfect gooey, golden topping! You can also use Parmesan cheese for a bit of sharpness.

How to make French Onion Soup in the slow cooker:

French Onion Soup is so much easier to make in the slow cooker! Don’t forget to check the recipe card for the full list of recipe instructions.

• Cook the onions and add butter, brown sugar, salt, thyme, pepper, and red chili flakes. Cook until caramelized.
• Transfer the onions to the slow cooker and add broth, wine, and bay leaf. Slow cooker until tender and flavorful.

• Toast the bread in the oven until golden brown and crispy, add the cheese to melt.
• Ladle into bowls and top with bread slices.

How do I store and reheat French Onion Soup?

Let the soup cool, then store it in an airtight container in the refrigerator for up to 3-4 days.

To reheat, warm it on the stovetop over low heat, adding a splash of broth if it’s too thick. You can also reheat it in the microwave if you’re in a pinch!

Top with cheese toast just before serving.

Can I freeze French Onion Soup?

Yes, you can freeze the soup without the bread and cheese. Store the cooled soup in a freezer-safe container for up to 3 months!

When ready to eat, thaw overnight in the fridge and reheat. Toast fresh bread and add cheese just before serving.

Make-ahead option:

You can prep this recipe ahead of time by adding all the ingredients into the slow cooker up until the point of cooking and refrigerate for up to 4 days. 

Don’t forget to caramelize the onions before adding them to the slow cooker as this is where a lot of the flavor comes from!

Serving suggestions:

I love serving this soup with a side salad, Roasted Green Beans, or Air Fryer Broccoli for some greens!

And since you can never have too much bread, I always like to serve some crusty No Knead Artisan Bread or Mom’s Homemade Buns to dunk in the soup.

More slow cooker soup recipes you’ll love:

• Slow Cooker Cheeseburger Soup — big on flavor!
• Slow Cooker Chicken Gnocchi Soup — the ultimate comfort food.
• Slow Cooker Creamy Chicken Noodle Soup — a classic made easier!
• Slow Cooker Beef Barley Soup — a classic made easier.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Slow Cooker French Onion Soup

This Slow Cooker French Onion Soup is made with sweet caramelized onions, savory broth, and melted cheese on top of crispy bread. It's so easy in the slow cooker and perfect for chilly nights!

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 6 hours hours 25 minutes minutes

Total Time 6 hours hours 35 minutes minutes

Servings 4 servings

Calories 431cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 4 large yellow onions
• ¼ cup salted butter
• 1 tablespoon brown sugar
• 1½ teaspoons salt
• ½ teaspoon dried thyme
• ¼ teaspoon pepper
• ⅛ teaspoon red chili flakes
• 5 cups low sodium beef broth
• ⅔ cup dry white wine (or sub additional broth)
• 1 bay leaf
• 4 thick slices French bread or 8 slices baguette
• 2 tablespoons salted butter
• 1 cup shredded cheese (Gruyere, Mozzarella, Gouda, Swiss, Parmesan, Asiago, etc. — a combination if possible)

Instructions

• Heat the oil in a large skillet over medium-high heat.
• Slice the onions thinly (I like to cut shorter slices — from a quarter onion rather than a half — so they fit more nicely on the soup) and add to the skillet.
• Cook and stir until softened and starting to brown, about 10 minutes.
• Add the butter, brown sugar, salt, thyme, pepper and red chili flakes. Cook and stir until beginning to caramelize, about 5 minutes.
• Place the onions in a 3-4 quart slow cooker and stir in the broth, white wine (or sub broth) and bay leaf. Cook on low for 6-8 hours.
• Just before serving, preheat the oven to 425℉. Lightly butter both sides of the bread slices, and place on a parchment lined baking sheet.
• Place in the oven and toast for 3-4 minutes, then flip and top each with cheese. I like to use 2-3 cheeses for the best flavor, but the kinds you use are very customizable. If adding hard cheeses, I recommend only a small sprinkling of those along with a good melting cheese.
• Bake for 3-4 minutes, until toasted and golden.
• Taste soup and adjust seasonings as desired. Ladle into four bowls and top with toasted bread slices. Serve.

Video

Notes

Ingredients and Substitutions:

• Onions: you can use a wide variety of onions in this recipe, or a combination. White and Vidalia onions also work well. 
• Seasonings: you can add in a variety of fresh or dried herbs according to your tastes.
• White wine: if using wine, be sure to choose a dry and not a sweet wine. If not using wine, you can substitute for additional beef or chicken broth.

Make ahead:

• Refrigerator: you can prep this recipe up to the point of slow cooking, then put the lid on and place it in the refrigerator up to 4 days before slow cooking and topping.
• Freezer: this recipe freezes very well without the toasted bread! Simply cook, cool and place in freezer-safe containers (the entire batch or individual servings), then thaw and heat before topping.

 

Nutrition

Calories: 431cal | Carbohydrates: 27g | Protein: 14g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1750mg | Potassium: 732mg | Fiber: 3g | Sugar: 10g | Vitamin A: 747IU | Vitamin C: 8mg | Calcium: 212mg | Iron: 2mg

The post Slow Cooker French Onion Soup appeared first on The Recipe Rebel.

This Chicken Corn Chowder is an easy and healthy meal made in one pot! This chicken soup is loaded with tender shredded chicken breast, chunks of potato, sweet corn, veggies, and more in a rich and creamy broth.

Looking for more creamy soups? Try this Creamy Italian Slow Cooker Chicken Noodle Soup, this Chicken Gnocchi Soup, or this Zuppa Toscana.

This Chicken Corn Chowder is one of my favorite soups for any season: it’s got sweet corn that’s so abundant in the summer, and yet it’s perfectly creamy and cozy.

This soup starts with a flavorful base of smoky bacon, and aromatics sautéed in the bacon fat. This simple step adds so much flavor to the soup!

Add the rest of the ingredients and you’ve got a satisfying, creamy soup that you’ll want to keep on repeat. 

Bonus: it’s made in just one pot! Because who doesn’t love to have more one-pot meals in their back pocket?!

Why we love this easy Chicken Corn Chowder:

• Simple ingredients: This no-fuss recipe transforms simple ingredients into a hearty soup with so much flavor. 
• Cozy: The creamy broth, smoky bacon, tender potatoes, and juicy chicken create a cozy soup the whole family will love!
• Quick: This soup only takes 35 minutes to make, so it’s perfect for busy weeknights when you want a comforting meal in a flash. 

Chicken Corn Chowder Ingredients:

• Bacon: Diced, thick-cut bacon gives the chowder extra texture and a little salty smokiness.
• Aromatics: We create a flavor base with sautéed onion, celery, and garlic. 
• Seasonings: A simple blend of seasonings is all this soup needs. Mix in a little salt, dried thyme, and black pepper, and your soup will be plenty flavorful.
• Chicken broth: I use low sodium chicken broth to control the saltiness. 
• Potatoes: Use whatever potatoes you like. Just make sure to dice them first! You can peel or leave the peel on, depending on your preference. 
• Corn: Fresh or frozen corn will work.
• Chicken: I use boneless, skinless chicken breasts. They’ll cook directly in the soup, then you’ll remove them, shred them, and add the chicken back in! You can also use chicken thighs or leftover shredded chicken or slow cooker shredded chicken if you have it.
• Cream and cornstarch: Whisked together to form a slurry which creates a thicker, creamier soup.
• Toppings: Use whatever toppings your heart desires! I love shredded cheese, green onions, and extra crumbled, cooked bacon.

How to make Chicken Corn Chowder:

This Chicken Corn Chowder is made in just one pot. Less clean-up is always something I can get on board with. Full instructions can be found in the recipe card below.

• Cook the bacon until browned, then add onion and celery and cook in the bacon fat.
• Toast the seasonings in the pot.

• Add broth, potatoes, corn, and chicken breasts to the pot. Bring to a simmer.
• Add the shredded chicken and cream and cornstarch slurry to the soup.

How to store:

Leftover Chicken Corn Chowder will last in an airtight container in the fridge for 3-4 days. To reheat, warm on the stove until heated through.

Can this soup be frozen?

In general, I don’t recommend freezing soups made with potatoes and cream because the texture can be affected. 

Can I make this soup in the slow cooker?

Absolutely! Here’s how to make it in the slow cooker:

• Cook the bacon in a skillet until crispy, then add it to the slow cooker.
• Add onion, celery, garlic, salt, thyme, pepper, broth, potatoes and corn to the slow cooker.
• Add chicken breasts, cover, and cook on low for 4-6 hours, until the potatoes are tender.
• Remove chicken, shred, and return to the soup.
• Mix cream and cornstarch, then stir into the soup to thicken. Cook on high for another 30 minutes until thickened slightly.

Serving suggestions:

Chicken Corn Chowder is perfect on its own, but you can totally fill out your meal up with a simple salad, a chunk of crusty buttered no-knead bread, Roasted Green Beans, a slice of Garlic Bread, or even a Grilled Cheese Sandwich!

More chowder recipes you’ll love:

• Potato Corn Chowder — skip the chicken!
• Quinoa Corn Chowder — we love the added protein from quinoa.
• Southwest Grilled Corn Chowder — a fun and flavorful twist.
• Instant Pot Potato Corn Chowder — we love that this cooks hands off!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Chicken Corn Chowder

This Chicken Corn Chowder is loaded with juicy chicken, sweet corn, and veggies in a rich broth. It’s an easy one-pot meal that’ll warm you right up!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 351cal

Author Ashley Fehr

Ingredients

• 2 slices thick cut bacon (diced)
• 1 medium onion (diced)
• 1 stalk celery (sliced)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups low sodium chicken broth
• 4 medium potatoes (diced)
• 3 cups fresh or frozen corn
• 2 boneless skinless chicken breasts (about 1lb)
• 1 cup cream (any kind will work)
• 2 tablespoons corn starch
• shredded cheese, green onions, crumbled cooked bacon as desired for serving

US Customary – Metric

Instructions

• In a large soup pot over medium-high heat, cook bacon until browned.
• Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
• Stir in broth, scraping the bottom of the pot to remove any browned bits.
• Add potatoes, corn, and chicken breasts. Fully submerge chicken, bring to a simmer, and reduce heat to medium.
• Cover and cook for 15-20 minutes until potatoes are tender and chicken is cooked through. Reduce heat to low.
• Remove cooked chicken breasts from pot and shred. Stir back into soup.
• Combine cream and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
• Serve with additional toppings as desired.

Video

Nutrition

Serving: 344grams | Calories: 351cal | Carbohydrates: 49g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 580mg | Potassium: 1074mg | Fiber: 4g | Sugar: 7g | Vitamin A: 293IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 2mg

The post Chicken Corn Chowder appeared first on The Recipe Rebel.

This creamy Tuscan Chicken Noodle Soup is packed with tender chicken, pasta, fresh spinach, Parmesan and sundried tomatoes! It’s creamy, comforting, and easy to make, all in under 40 minutes.

If you love bold Tuscan flavors, be sure to check out Crockpot Tuscan Chicken, Tuscan White Bean Soup, and Tuscan Chicken Meatballs and Orzo!

This creamy Tuscan Chicken Noodle Soup is my go-to for when I want something comforting and full of flavor.

It’s a hearty, creamy chicken soup that’s brimming with tender chicken, pasta, and fresh spinach, all swimming in a rich, velvety broth.

Each spoonful is inspired by bold Tuscan flavors like sun-dried tomatoes, Parmesan cheese and Italian herbs. 

Plus, it comes together in just under 40 minutes, making it a satisfying and quick weeknight dinner that warms you up from the inside out!

Why we love this creamy Tuscan Chicken Noodle Soup recipe:

• One pot: Everything is cooked in one pot, so you won’t worry about a pile of dishes after dinner!
• Flavorful: The sun-dried tomatoes add so much intense tomato flavor that perfectly balances the creamy broth. 
• Cozy: There’s nothing quite like a big bowl of this hearty soup to warm you up on cold days!

Tuscan Chicken Noodle Soup Ingredients:

• Oil from sun-dried tomatoes: Use the flavorful oil from sun-dried tomatoes to sauté your veggies. It adds a rich, tangy base that gives the soup a depth of flavor!
• Veggies: Onion, celery, and garlic create a rich flavor base for this soup. Use a yellow onion and fresh garlic if you can. If you don’t have any, onion powder and garlic powder will work.
• Herbs: Dried parsley, oregano, and basil add those classic Italian flavors to the soup. You can swap it with Italian seasoning if you have some on hand.
• Red chili flakes: These bring just a bit of heat to balance the creamy soup! Adjust the amount to your spice preference.
• Low-sodium chicken broth: Choose low-sodium chicken broth to control the salt level in the soup.
• Boneless, skinless chicken breasts: This is our main protein source for the soup. You can substitute with chicken thighs for a juicier option or use leftover rotisserie chicken or Baked Chicken Breasts.
• Sun-dried tomatoes: Chopped sun-dried tomatoes add a tangy, slightly sweet flavor and chewy texture, providing that classic Tuscan-style flavor. 
• Ditali pasta: Ditali is a small, tube-shaped pasta that’s great for soups, but you can substitute it with any short pasta like penne or elbow macaroni.
• Heavy whipping cream: Use heavy cream for a rich, velvety texture in the soup. If you prefer a lighter version, you can swap it with half-and-half or milk.
• Cornstarch: Cornstarch is used to thicken the soup and create a creamy consistency. 
• Fresh chopped spinach: Spinach adds a fresh, earthy flavor and a pop of green. If you’re not a fan, you can leave it out!
• Grated Parmesan cheese: Parmesan cheese adds a salty, nutty flavor and helps to thicken the soup.

How to make this creamy chicken soup:

This Tuscan Chicken Noodle Soup will become your go-to for the colder months! Make sure to check the recipe card for the full list of recipe instructions.

• Cook onion and celery until softened. Stir in the garlic, parsley, oregano, salt, basil, and red chili flakes, and cook for a minute.
• Pour in the chicken broth. Then, add the chicken and sun-dried tomatoes. Simmer until chicken is cooked.

• Remove the chicken and shred it.
• Add the shredded chicken, spinach, cream and cornstarch mixture, and Parmesan.

Variations and Substitutions

• Add beans: Rinse and toss some white beans or cannellini beans into the soup for some extra fiber!
• Add more veggies: You can add other vegetables like carrots, zucchini, or peas for more texture and nutrients! Just chop them up into small pieces and add them along with the celery, cooking them until tender before adding the broth.

How to store leftover Chicken Noodle Tuscan Soup:

To store Tuscan Chicken Noodle Soup, let it cool completely, then place it in an airtight container and refrigerate for up to 3-4 days.

To reheat, warm it on the stovetop over low heat, adding a splash of chicken broth if it’s too thick. You can also microwave individual portions!

You can freeze this soup, but I recommend freezing it without the pasta as it will have a soft texture after freezing and thawing.

Can I make this soup in a slow cooker?

If you’re looking to make this recipe in the slow cooker, see my Creamy Italian Slow Cooker Chicken Noodle Soup, which has a similar flavor profile.

Serving suggestions:

This Tuscan Chicken Soup always hits the spot no matter how you serve it! I like to make some Crusty Bread or Garlic Bread to soak up the soup as I eat it, because why not?

If you want some extra veggies, you can always make a salad or whip up some Cheesy Baked Asparagus or Roasted Vegetables on the side!

More chicken soup recipes you’ll love:

• Chicken Gnocchi Soup — comfort food to the max!
• Chicken Tortellini Soup — we love swapping out traditional noodles with tortellini.
• Chicken Tortilla Soup — fresh and flavorful!
• Easy Chicken Vegetable Soup — so hearty and nourishing.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Tuscan Chicken Noodle Soup

This Tuscan Chicken Noodle Soup is the perfect comfort food, with tender chicken, creamy broth, sun-dried tomatoes, and spinach. It’s quick, hearty, and packed with bold Italian flavors that will warm you up from the inside out!

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 422cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil from sun dried tomatoes
• 1 onion (finely chopped)
• 1 rib celery (finely chopped)
• 2 cloves garlic (finely minced)
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon dried basil
• ⅛ teaspoon red chili flakes
• 5 cups low sodium chicken broth
• 2 boneless, skinless chicken breasts
• ⅓ cup sun dried tomatoes (drained and chopped)
• 1 cup Ditali pasta
• ¾ cup heavy whipping cream
• 1 tablespoon corn starch
• 2 cups fresh chopped spinach
• ¼ cup grated Parmesan cheese

Instructions

• Heat a large soup pot or Dutch oven over medium-high heat and add the oil.
• Add the onion and celery, and cook and stir until softened, about 3-4 minutes.
• Add the garlic, parsley, oregano, salt, basil and chili flakes and cook 1 minute.
• Stir in the broth and scrape the bottom of the pot with a wooden spoon if necessary. Add the chicken and sun dried tomatoes. Bring to a simmer, cover and reduce heat to medium-low. Cook for about 10 minutes or until chicken is cooked through (it should reach an internal temperature of 165℉).
• Remove the chicken and shred.
• Stir in Ditali pasta and bring back up to a simmer. Cover and cook, stirring often, until pasta is al dente.
• Whisk together the cream and corn starch and stir into the soup with the chicken, spinach and Parmesan. Allow to cook 2-3 minutes until slightly thickened.
• Taste and serve.

Video

Notes

Ingredients and Substitutions:

Chicken breasts: you can substitute boneless, skinless chicken thighs for the breasts or omit and add in a can of rinsed white beans for a meatless meal.

Ditali: any kind of short pasta works in here. If you want to serve this soup later, I recommend cooking the pasta separately and adding it to each bowl while serving.

Cream: you can swap the cream with a lighter cream or milk, it will just have a less rich flavor.

Nutrition

Serving: 359grams | Calories: 422cal | Carbohydrates: 39g | Protein: 23g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 714mg | Potassium: 874mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1830IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 3mg

The post Tuscan Chicken Noodle Soup appeared first on The Recipe Rebel.

If there’s any meal that will warm you right through, it’s this easy and hearty Chicken Stew! (My kids would be so thrilled with my unintentional rhyme )

Sure, we love all one pot meals here — you can’t beat a delicious meal that comes together with minimal pots. Those beasts can take forever to scrub!

But this Chicken Stew is special enough for a Sunday dinner with family, and just as welcome after a busy day of school or work.

Stew is one of those recipes that gives you a lot of flexibility, so don’t be afraid to reach deep into the back of your vegetable drawer and throw in a few additions you just need to get out of the fridge.

Tips for making the BEST chicken stew you’ve ever had:

• Chicken Thighs over Chicken Breasts: It’s true that most of my chicken recipes here call for chicken breasts. They’re lean, easy to cook and often go on sale. But chicken thighs have a richer flavor, and for this chicken stew, that is exactly what we want.
• Brown the chicken first: browning the chicken adds a ton of flavor (and if you want to maximize that flavor and you’re not lazy like me, use skin on chicken). It’s actually okay if the chicken sticks a little when you’re browning — there should be some bits on the bottom that will be soaked up into the sauce to give it big flavor. However, we don’t want to cook it too much so that it becomes tough!
• Use a dutch oven if you have one: an enamel coated, cast iron dutch oven conducts heat incredibly well, and is my favorite vessel for cooking something like soup or stew.
• Simmer it slow: We want a low bubble in the dutch oven, not a rolling boil. You will bring your broth up to a simmer over medium-high heat, then reduce to low and cover, cooking until everything is tender. Cooking stew too quickly can result in tough chicken.

Variations on this easy Chicken Stew recipe:

• Swap the chicken: you can easily swap the thighs for breasts and all will be well. You can even get a little more creative and swap the chicken for really any protein, or none at all, and leave it vegetarian.
• Swap the vegetables: carrots, onions and celery (called a mirepoix), along with the chicken, make up the flavor base for this stew and many other soups, stews, and other recipes. You can always swap them for others, or add in additional vegetables if you need to get them out of the fridge.
• Adjust the seasoning: the herbs and spices used here are traditionally used in chicken stew, but that doesn’t mean you can’t improvise Dive into your spice cupboard and see what inspires you!
• Swap the last ½ cup of broth for cream for a luxuriously creamy chicken stew.

Serving Suggestions:

• We love making these Easy Bisquick Dumplings to go over top of this stew to make it a little heartier!
• You can also never go wrong with one of Mom’s Homemade Buns or Homemade Dinner Rolls with Garlic Butter.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

One Pot Chicken Stew

This easy and flavorful Chicken Stew is made in one pot with chicken thighs or breasts, potatoes, carrots, and onions with a rich and creamy sauce. It's the perfect comfort food for any time of year!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 396cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 6 boneless skinless chicken thighs
• 3/4 lb Little Potatoes (quartered)
• 2 large carrots (peeled and sliced)
• 2 ribs celery (sliced)
• 1/2 medium onion (finely diced)
• 1 teaspoon minced garlic
• 3/4 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 bay leaf
• 3 cups low sodium chicken broth, divided
• 2 tablespoons corn starch
• fresh parsley for garnish

US Customary – Metric

Instructions

• Heat oil in 4 quart dutch oven or soup pot over medium-high heat.
• Add chicken thighs and cook for 2-3 minutes per side, just until lightly browned. Remove from the pot and set aside.
• Add the potatoes, carrots, celery and onion and cook for 5-6 minutes until beginning to soften.
• Add garlic, salt, parsley, thyme, pepper, and bay leaf. Stir and cook 1 minute.
• Add 2.5 cups of chicken broth to the pot and scrape the bottom well to remove any browned bits. Bring to a simmer over medium-high heat.
• Add the chicken thighs back to the pot, pressing them down into the liquid.
• Cover and reduce heat to low. Simmer for 15-20 minutes, until potatoes and carrots are tender.
• Remove chicken and shred.
• Whisk together remaining half cup broth and corn starch and add back into the pot with the chicken.
• Cook for 2-3 minutes until slightly thickened. Serve with fresh parsley if desired.

Video

Nutrition

Calories: 396cal | Carbohydrates: 26g | Protein: 39g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 161mg | Sodium: 683mg | Potassium: 1095mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5226IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 3mg

How to prep this Chicken Stew ahead:

Another thing we love about this chicken stew is how easy it is to prep ahead.

It refrigerates perfectly (I don’t generally recommend freezing potatoes, so I would keep this stew out of the freezer) for up to 3-4 days, provided your ingredients are fresh when you start.

Cook the stew completely, then let cool briefly at room temperature (not more than 1 hour), then cover and refrigerate.

To reheat, simply place the pot on the stove top over medium-low heat, and stir often until warmed through.

How to make it in the Crockpot:

To make this stew in the crockpot, you can brown the chicken and vegetables and deglaze, then add to the crockpot with the remaining ingredients, or you can simply skip the browning and throw everything in.

I prefer to cook chicken in the slow cooker in wholes rather than pieces, so I recommend cooking the stew with whole thighs for 4-5 hours on low until everything is cooked through, then remove the thighs to shred or chop.

How to make it in the Instant Pot:

Making this chicken stew in the Instant Pot is just as easy!

You can follow the original steps to brown the chicken and deglaze right in the Instant Pot on saute, then add in the remaining ingredients.

Pressure cook on high for 4 minutes if your chicken is chopped, or 8 minutes if your chicken thighs are whole.

The post One Pot Chicken Stew appeared first on The Recipe Rebel.

There is just not a better comfort food combo than creamy tomato soup and a crispy, melty grilled cheese sandwich.

This Creamy Tomato Soup has been on repeat here, because it’s easy and quick enough to whip up for any meal, even with the kids running circles around you!

It’s so quick, and so delicious, that you’ll never have to settle for the can again!

Why you’ll love this easy Tomato Soup recipe:

• Canned tomatoes: it’s an easy and inexpensive meal that tastes just as amazing year round. (P.S. This Tomato Tortellini Soup is another one using canned tomatoes!)
• Customizable: you can customize the flavors according to your tastes, and even add in some additional vegetables, cooked rice or pasta if you see fit.

I confess, I’m one of those people who enjoys soup year round, and some of our other favorites (if you’re one of those people, too!) are this Sausage Tortellini Soup, Chicken Gnocchi Soup, and this Crockpot Potato Soup.

Give me some crusty bread or a great dinner bun and I’ll enjoy soup for every meal of every day!

Variations on this Creamy Tomato Soup:

• Feel free to adjust the spices and herbs to your tastes or what you have on hand — add some heat if you like, or experiment a little!
• If you don’t have fresh milk, you can easily substitute for evaporated milk or cream. If you need to make this recipe dairy free, you can substitute for non dairy milk though it will change the flavor, or you can use chicken or vegetable broth as well. It will still be creamy and delicious!
• Feel free to add in other veggies, before or after pureeing! Some cooked carrots puree really easily in tomato soup and go mostly unnoticed.
• Some pasta, rice or other cooked grains can make this soup a little heartier (though you know I’m serving mine with grilled cheese so I opt for plain and simple 😉 )
• If you need to make this recipe gluten free, you can skip the roux and opt to thicken the milk with a couple tablespoons of corn starch before adding the tomatoes.

Got leftover Tomato Soup?

Pasta: This creamy Tomato Soup also makes a great pasta sauce! You can make a double batch, and save some for serving over pasta for an easy dinner another night.

Pizza: This Tomato Soup is thick and creamy enough to be used as a pizza sauce as well!

Reinvent it: serve leftovers with cooked pasta and vegetables for a new twist on tomato soup — bonus points if what you add to the soup is also leftover from another meal!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

20 Minute Creamy Tomato Soup from Scratch

This Creamy Tomato Soup is made in 20 minutes with canned tomatoes, but no one would ever know! It's flavored with basil, garlic and Parmesan and perfect for dunking your grilled cheese!

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 226cal

Author Ashley Fehr

Ingredients

• ¼ cup salted butter
• 2 tablespoons tomato paste
• 3 cloves garlic (finely minced)
• 1 teaspoon salt
• 1 teaspoon basil pesto
• ½ teaspoon dried basil
• ¼ teaspoon pepper
• ¼ cup all-purpose flour
• 2½ cups milk
• 1 can crushed tomatoes with Italian herbs (28oz or 798ml)
• ½ cup grated Parmesan cheese
• 1-2 tablespoons granulated sugar
• Fresh basil for serving

Instructions

• Melt the butter in a large soup pot over medium-low heat. Add the tomato paste, garlic, salt, pesto, dried basil, and pepper and cook for 1 minute.
• Whisk in the flour, until no white remains.
• Add the milk and whisk until combined. Increase the heat to medium and cook, stirring frequently, until thickened.
• Add the tomatoes and Parmesan and stir until combined. Heat through.
• Stir in the sugar to taste and serve with fresh basil.

Video

Nutrition

Calories: 226cal | Carbohydrates: 18g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 711mg | Potassium: 476mg | Fiber: 2g | Sugar: 11g | Vitamin A: 820IU | Vitamin C: 15mg | Calcium: 255mg | Iron: 2mg

*This post has been updated since its original posting in April 2014.

The post 20 Minute Creamy Tomato Soup appeared first on The Recipe Rebel.

This Beef Stew is filled with all of the flavors you’d expect: sauteed onions, carrots and celery, rich and tender chunks of beef, full-bodied beef stock and red wine, and creamy potatoes.

Even though we love this Instant Pot Beef Stew and this Slow Cooker Beef Stew with honey balsamic flavors (one of my favorite flavor combos!), I wanted to come up with a classic Beef Stew that is still rich and flavorful, but in a more traditional way.

What is the best cut of meat for beef stew?

Usually, chuck roasts or steaks (known as “blade” in Canada) are used in stews and soups and recipes that require a long, low cook time.

The connective tissue in the meat (and there is more in, say, a chuck or blade roast than in a lean cut of beef like sirloin) breaks down as it cooks and makes the meat incredibly tender.

If you can’t find chuck or blade, a round roast is your next best option.

Basically, the meat that you would never cook quickly, is your best option when cooking slowly.

How to Make Beef Stew:

Here is a quick overview of what we’re doing! For the complete recipe, scroll down to the recipe card:

1. Brown the beef in the soup pot and remove.
2. Add the vegetables and cook until crisp-tender.
3. Deglaze with beef broth.
4. Add remaining ingredients and simmer until tender.

Variations and substitutions for this beef stew recipe:

• Red wine: you can skip the red wine and swap for additional broth, but it does add a little extra depth of flavor.
• Vegetables: You can absolutely add additional vegetables to this recipe: saute some mushrooms with the onions, add in turnips or parsnips with the potatoes, or stir in some fresh or frozen green beans near the end of the cook time.
• Seasoning: I kept the seasoning for this stew recipe simple, because we have a lot of other flavors coming into play, but you can swap them out or add in your favorites.
• Slow Cooker: You definitely can make this in the slow cooker if you’re going to be out and want to come home to a delicious home-cooked meal. I would still recommend browning the meat and sauteeing the onion, then deglazing before adding everything to the crockpot and cooking on low for 8 hours.

How can I prep this Beef Stew ahead?

This classic stew can be prepared completely and reheated at a later time, which makes it a great meal to prep ahead when you have a little more time.

Simply prepare completely, then let cool slightly before covering and refrigerating up to 4 days.

To reheat, place on the stove top over low heat, and cook, stirring often, for 15-30 minutes or until heated through. The juices may thicken as they sit, so feel free to add a splash of beef broth, wine, or water to loosen things up.

I don’t recommend freezing this beef stew, as potatoes have a different texture after being frozen.

More stews and soups you’ll love!

• Chicken Stew — another classic with loads of flavor!
• Chicken Pot Pie Soup — your favorite comfort food with a twist.
• Slow Cooker Beef Barley Soup — save the rest of your beef roast for this one!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Beef Stew

This classic Beef Stew is recipe is rich, flavorful and comes together in one pot! With tender chunks of beef and plenty of vegetables, it's healthy and comforting.

Course Main Course

Cuisine American, French

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 466cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 lb beef blade or chuck roast cut into 1" cubes
• salt and pepper
• 1/2 onion finely chopped
• 2 ribs celery sliced
• 2 large carrots peeled and chopped
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 2 tablespoons corn starch
• 1/2 cup dry red wine
• 2 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 lb Little potatoes, quartered
• 1 cup frozen peas

US Customary – Metric

Instructions

• Heat a large dutch oven or soup pot over medium heat. Add oil and let heat 2 minutes.
• Add cubes of beef and season with salt and pepper. Cook until browned (2-3 minutes), then flip and brown on the other side. You may have to brown your beef in two batches to allow room for every piece.
• Remove the browned beef from the pot and set aside.
• Add the onion, celery and carrots, cooking and stirring until onion has softened and is starting to brown (add additional oil if pan is too dry).
• Stir in garlic, salt, pepper, thyme — cook and stir 1 minute.
• Stir in corn starch until all white is gone.
• Add red wine to the pot, and use a wooden spoon to scrape any browned bits from the bottom of the pan.
• Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaf, potatoes and browned beef. Bring to a simmer over medium heat, then cover and reduce the heat to low.
• Simmer, covered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes. Stir in peas, adjust seasoning to taste and serve.

Video

Notes

*Serving size is estimated

Nutrition

Serving: 2cups | Calories: 466cal | Carbohydrates: 38g | Protein: 29g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1045mg | Potassium: 1477mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5599IU | Vitamin C: 43mg | Calcium: 75mg | Iron: 4mg

The post Classic Beef Stew appeared first on The Recipe Rebel.

Bisquick Dumplings are an awesome hack for adding a little something special to your favorite soup or stew — they’re easy to make and make dinnertime extra hearty!

Around here, we cook from scratch, using whole foods and our most trusted store-bought ingredients, most of the time.

But there are times when you need a quick and easy dinner idea, and these easy soup dumplings is definitely that.

If you’re looking for a quick, homemade dumplings recipe for your soup or stew, check out this Drop Dumplings for Soup recipe — they require just 5-10 minutes prep!

Bisquick Dumplings Ingredients:

This dumplings recipe requires just three ingredients:

• Bisquick
• Milk
• Italian seasoning

Now, the Italian seasoning obviously isn’t necessary but I like to add a flavorful pop to my Bisquick dumplings.

If you need to, you can substitute a non-dairy milk or water for the milk, or even chicken broth for extra flavor!

I’ve added lots of other flavorful mix ins down below!

What can I add to my Bisquick Dumplings for more flavor?

Now that we’ve got the basics down, here are some fun ways to jazz up that box of Bisquick!

• ½ to 1 cup shredded cheese
• freshly chipped chives, parsley, basil or dill
• 1/4-½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder or 1 teaspoon of dried onion flakes
• swap the milk for buttermilk for a tangy, more tender dumplings

How to make Bisquick Dumplings:

Dumplings — whether the homemade version in this Instant Pot Chicken and Dumplings or these Bisquick dumplings — are easy to make! Here’s a basic overview:

1. Combine Bisquick (or other dry ingredients), milk and Italian seasoning.
2. Stir until combined but don’t overmix — you want just all of the Bisquick to be absorbed, but no more or you’ll make them tough.
3. Spoon onto a simmering soup or stew, cover with a lid and cook for 10-15 minutes or until puffed and light golden brown on top. No need to stir!

How do I cook Bisquick dumplings?

One of the best things about dumplings is they add something special to so many different meals — soups, stews, chilis, pot pies, you name it. Almost any of these soup recipes will work just fine as a base.

Spoon by heaping tablespoonfuls onto a pot of simmering pot of saucy deliciousness, cover with a lid, and let cook until golden brown.

Here are a few of our favorite ways:

• Drop onto One Pot Chicken Stew or Crockpot Chicken Stew, cover and cook
• Swap the traditional chicken for this Classic Beef Stew
• Kick things up a notch with White Chicken Chili as your base (and maybe add a cup of shredded cheddar cheese to your dumpling mixture!)
• Love some variety? This list of 35+ Crockpot Soup Recipes and 30+ Instant Pot Soup Recipes will give you a new option for every night of the week!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Easy Bisquick Dumplings

These Bisquick Dumplings are so easy to make and you can simmer them on homemade chicken stew or any soup recipe! Made with Bisquick, milk and Italian seasoning, they are simple and flavorful.

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 137cal

Author Ashley Fehr

Ingredients

• 1 ½ cup BIsquick baking mix (fluffed and levelled in the cup, not packed)
• ½ cup milk (or sub buttermilk)
• ½ teaspoon Italian seasoning

US Customary – Metric

Instructions

• In a medium bowl, stir together Bisquick, milk and Italian seasoning just until combined — don't overmix or they will be tough! The dough should be thick and stretchy (see photos). Add more milk or more Bisquick as needed.
  
• Drop by heaping tablespoons onto simmering soup or stew. Do not stir.
  
• Cover and reduce heat to medium. Cook 10 minutes.
  
• Uncover and cook 5-10 minutes until puffed and light golden brown.
  

Notes

Tips for making dumplings:

• Make sure your soup or stew has a good amount of liquid. Don’t push the dumplings into the soup but make sure to add a bit of extra liquid before adding your dumplings if necessary.
• Since Bisquick has baking soda in it, an acidic ingredient will react with it to make them rise. This is why buttermilk is a great swap for regular milk!
• If you want a golden crust on your dumplings, your best bet is to bake or broil them. For even more browning action, you can add 1 tablespoon of oil to the dumpling dough before scooping onto the soup.

Nutrition

Calories: 137cal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 391mg | Potassium: 81mg | Fiber: 1g | Sugar: 5g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

The post Easy Bisquick Dumplings appeared first on The Recipe Rebel.