We love fall because it means that easy meals like this Instant Pot Pot Roast are back on the table.

Comfort foods, especially those that are healthy and nourish our bodies, are my favorite kinds of meals!

This Instant Pot Roast comes out perfectly cooked and has the best gravy (just check out the reviews below!), plus no mushy vegetables to speak of!

This Potato Soup, this Rigatoni Pasta Bake, and so many of these Easy Crockpot Meals are popping up on our table again and again (and no one’s mad about it).

Why we love this Pressure Cooker Pot Roast!

This Instant Pot Roast is so tender it falls apart when you try to take it out. It has such great flavor, that you can even skip the searing if you want.

One thing it is missing? Mushy vegetables.

Vegetables in the Instant Pot cook very quickly, often just a few minutes or less, so it’s better to leave them out while the roast cooks, and add them later at the end.

You know I’m not into any extra unnecessary steps (or dishes, or ingredients!), but the potatoes and carrots will cook in just a few minutes and if you buy small, pre-washed potatoes, you don’t even need to chop them.

How to make Instant Pot Pot Roast:

This is just a simple overview — see the full recipe in the recipe card below.

1. Season and sear: Cut your roast beef into smaller pieces and coat them with the seasoning blend. Sear just until browned.
2. Remove the beef and cook the onions: this adds another layer of flavor to our gravy!
3. Deglaze the pot: We want all of that flavor in our gravy!
4. Add the roast and pressure cook until tender: add additional time as needed depending on how large your pieces are.
5. Let the pressure release and add the vegetables: at this point you have the option to remove the roast if it is cooked and tender, and shred it while the vegetables cook, or just add the vegetables on top of the roast.
6. Once everything is cooked, let the pressure release again and serve: thicken the gravy before serving if you like!

Looking for more Instant Pot dinner recipes?

• Instant Pot Honey Garlic Pork Tenderloin & Potatoes
• Juicy Instant Pot Chicken Breast
• Creamy Italian Instant Pot Chicken Breasts
• Easy Instant Pot Baked Ziti Recipe

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Instant Pot Pot Roast (with the BEST gravy!)

This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO 

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Time to build and release pressure 40 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 447cal

Author Ashley Fehr

Ingredients

• 2 teaspoons seasoning salt (I use Lawry’s)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 3 lb beef chuck roast cut into 1lb chunks
• 2 tablespoons canola oil
• 1 medium onion (finely chopped)
• 3 garlic cloves (finely minced)
• 2 cups low sodium beef broth
• 3 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 ½ lb Creamer potatoes (or baby potatoes) whole
• 3 large carrots peeled and cut into thick slices
• 1 tablespoon ketchup (or honey)
• 2 tablespoons corn starch
• 2 tablespoons water

US Customary – Metric

Instructions

• In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
• Turn Instant Pot to saute. When it reads hot, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily. You may need to add extra oil to brown all of the pieces and cook them in 2 batches. When browned, removed the meat from the Instant Pot.
• Add the onion and cook, stirring, until softened (adding more oil if necessary). Add the garlic and cook 1 minute.
• To the Instant Pot add broth, vinegar, tomato paste, and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape with a wooden spoon and they should release easily — this will help to prevent a burn message. Stir to combine. 
• Add the meat back into the pot. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 65 minutes on high pressure (90-100 minutes for a frozen roast).
• When the cook time is over, turn the Instant Pot off and let the pressure release naturally (this should take 10-15 minutes) before turning the valve to venting and opening the lid.
• Remove the roast to a plate, cover and let rest for 10 minutes. Add the potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
• While the potatoes and carrots cook, shred the beef and keep warm.
• When the cook time is over, let pressure release naturally for 5 minutes before moving the valve to venting, gradually releasing remaining pressure and opening the lid. 
• Remove potatoes and carrots from Instant Pot and place on a platter with the beef.
• Stir in ketchup (it's not necessary but as a nice brightness and contrast to the savory flavor of the beef). Whisk together corn starch and water and stir into gravy.
• Turn Instant Pot to saute and cook, stirring often, until gravy has thickened. Serve with roast beef and vegetables.

Video

Notes

*UPDATED December 3, 2021. 

I made a few changes to this recipe to make it even more flavorful (and get us more gravy!). I wanted to list them here so you can see what has happened.

• I added a sauteed onion and garlic to the gravy. You can skip this if you didn’t miss it
• I increased the broth to 2 cups from 1 cup — this gives us more gravy! I also increase the vinegar, tomato paste and Worcestershire sauce to match.
• I removed the roast after pressure cooking to add the potatoes and carrots, but you can still do it either way. This way, the roast has time to rest and we can shred it while the vegetables cook. 
• I added a tablespoon of ketchup to the gravy — this just brightens the flavors and adds a subtle touch of sweetness.

Nutrition

Serving: 261grams | Calories: 447cal | Carbohydrates: 24g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 943mg | Potassium: 1236mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3921IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 5mg

Instant Pot Pot Roast FAQs

The post Perfect Instant Pot Pot Roast Recipe (the BEST gravy!) appeared first on The Recipe Rebel.

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!

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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!

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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.

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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 Chicken Stir Fry is made with tender chicken breast, fresh veggies, and a homemade stir fry sauce for a restaurant-worthy dish that will make you rethink takeout forever! It’s ready in 30 minutes and made in one pan. 

Want more takeout-style recipes to add to your regular rotation? Check out this Easy Orange Chicken recipe, Slow Cooker Mongolian Beef, and Beef Lo Mein!

This Chicken Stir Fry is my absolute favorite quick dinner when I need something flavorful and satisfying, and I don’t want to leave my house!

It’s loaded with tender chicken, fresh, crisp veggies, and a homemade stir fry sauce that’s sweet and savory. Honestly, it’s so good that I might skip the takeout from now on! 

This dish is super customizable, so I can throw in whatever veggies I have on hand, and the whole dish comes together in under 30 minutes.

Serve some piping hot stir fry over a bed of hot Baked Rice for a quick meal that tastes even better than your local Chinese restaurant. 

Why we love this easy Chicken Stir Fry recipe:

• One-pan meal: You only need one skillet to make this entire meal, which means fewer dishes!
• Versatile: Grab whatever veggies you have in your fridge and throw them into this stir fry. You can also swap out the protein for a different variety: try pork tenderloin or sliced steak. 
• Flavorful: The homemade sauce adds so much flavor to this dish and is as close to the restaurant version as you can get!

Chicken Stir Fry Ingredients:

• Low-sodium chicken broth: This adds a savory, flavorful base to the sauce. Since soy sauce is already salty, I like to use low-sodium broth!
• Low-sodium soy sauce: Soy sauce brings that umami flavor and salty kick to the stir fry. Use low-sodium soy sauce so the dish isn’t too salty.
• Brown sugar: Brown sugar balances out the savory flavors in the sauce. You can swap with honey if you like.
• Rice or white vinegar: This brings brightness to the dish. Use rice vinegar for a milder taste.
• Oyster sauce (optional):  This sauce adds richness and depth with its slightly sweet and salty flavor. It’s optional but highly recommended for extra umami.
• Cornstarch: This helps to thicken the sauce, giving it that glossy, smooth texture that coats the vegetables and chicken.
• Garlic: Freshly minced garlic gives the stir fry a fragrant, savory flavor. Don’t skip it!
• Ginger: Fresh ginger adds warmth and a bit of spice to the sauce. You can use ginger powder in a pinch, but I highly recommend fresh ginger.
• Oil: You’ll need a neutral oil like vegetable oil or canola oil for stir-frying, as these oils have a high smoke point and won’t burn at high heat.
• Veggies: I like to use a combination of snap peas, red bell pepper, and carrots. However, you can really add any type of veggies you have on hand, so it’s great for cleaning out the fridge! 
• Boneless skinless chicken breasts: These are thinly sliced, so they cook quickly. You can also use chicken thighs for a juicier, more flavorful option!
• Cooked rice: Serve the stir fry over steamed white rice or brown rice for a filling meal!

How to make the best Chicken Stir Fry:

This Chicken Stir Fry comes together in just 30 minutes! Make sure to check the recipe card for the full list of recipe instructions.

• Whisk the sauce ingredients together.
• Add snap peas, bell pepper, and carrots to a skillet. Cook until crisp tender, then remove.

• Cook the sliced chicken until no longer pink.
• Return the vegetables to the pan and pour in the sauce. Cook just until the sauce thickens and the chicken is cooked through.

Variations and Substitutions

• Gluten-free version: Use gluten-free soy sauce like coconut aminos or tamari for a gluten-free dish!
• Veggie swap: You can use any veggies you like for this recipe! Some great options are snow peas, bok choy, water chestnuts, baby corn, green beans, broccoli florets, or anything else you like. The options are endless!
• Heat: Add some crushed red pepper flakes to the sauce for a kick of heat.

How to store Chicken Stir Fry:

To store Chicken Stir Fry, place it in an airtight container and refrigerate for up to 3 days. I don’t recommend freezing it because the vegetables will get too soft.

To reheat, warm it in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. You can also microwave individual servings.

Make-ahead option:

Although this dish is pretty quick, you can prep some things ahead to make it even quicker! Here are some time-saving options:

• Veggies: Chop the veggies and store them in an airtight container in the fridge for up to 1 week. 
• Sauce: Whisk the sauce ingredients together and store in the fridge for up to 3 days. 

Serving suggestions:

This Chicken Stir Fry is delicious served over a bed of instant pot Jasmine rice or brown rice, but you can switch it up with buttered noodles or quinoa if you’re in the mood for something different.

I also love to pair Chicken Stir Fry with air fryer green beans or air fryer broccoli when I want some extra veggies but don’t want to throw them in the dish.

More takeout-style recipes you’ll love:

• One Pot Chicken Chow Mein Recipe — this one never gets old!
• Maple Ginger Beef — the sauce is ridiculously good.
• Easy Crockpot Teriyaki Chicken — we love a slow cooker option!
• One Pan Teriyaki Chicken and Noodles — you can’t go wrong with noodles

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Chicken Stir Fry recipe

This Chicken Stir Fry is a quick and healthy meal packed with crisp veggies like snap peas, bell peppers, and carrots, all tossed in a delicious homemade stir fry sauce. Ready in 30 minutes!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 187cal

Author Ashley Fehr

Ingredients

Stir Fry Sauce

• ½ cup low sodium chicken broth
• 3 tablespoons low sodium soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon rice or white vinegar
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon corn starch
• 2 cloves garlic finely minced
• ½ teaspoon finely minced ginger
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Chicken Stir Fry

• 1 tablespoon oil
• 1 cup snap peas
• 1 cup red bell pepper cut into ¾" pieces
• 1 cup carrot matchsticks or thinly sliced carrots
• 2 boneless, skinless chicken breasts (about 1 lb) thinly sliced
• salt and pepper
• hot, cooked rice for serving as desired

Instructions

Stir Fry Sauce

• Whisk together the broth, soy sauce, brown sugar, vinegar, oyster sauce (if using), corn starch, garlic and ginger. Set aside.
  ½ cup low sodium chicken broth, 3 tablespoons low sodium soy sauce, 3 tablespoons brown sugar, 1 tablespoon rice or white vinegar, 1 tablespoon oyster sauce, 1 tablespoon corn starch, 2 cloves garlic, ½ teaspoon finely minced ginger

Chicken Stir Fry

• Heat the oil over medium-high heat in a large skillet.
  1 tablespoon oil
• Add the snap peas, bell pepper and carrots and season lightly with salt and pepper. Cook and stir until crisp-tender, about 3-4 minutes.
  1 cup snap peas, 1 cup red bell pepper, 1 cup carrot matchsticks or thinly sliced carrots, salt and pepper
• Remove vegetables from the pan and set aside.
• Add additional oil if needed, then add the sliced chicken. Cook and stir just until no longer pink.
  2 boneless, skinless chicken breasts
• Reduce the heat to medium. Return the vegetables to the pan and add the sauce.
• Cook for 3-4 minutes, until sauce is thickened and chicken is cooked through. Taste and add additional salt and pepper as necessary.
• Serve over rice or as desired.

Video

Notes

Ingredients and Substitutions:

• Vegetables: you can use any vegetables you like in here! The firmer the vegetable, the longer they will take to cook.
• Chicken breast: this recipe also works well with boneless, skinless chicken thighs, sliced pork tenderloin or steak.

Nutrition

Serving: 224grams | Calories: 187cal | Carbohydrates: 20g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 657mg | Potassium: 528mg | Fiber: 2g | Sugar: 13g | Vitamin A: 6796IU | Vitamin C: 65mg | Calcium: 43mg | Iron: 1mg

The post Chicken Stir Fry 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.

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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.

When it’s cold outside, there’s nothing better than waking up to a warm bowl of Apple Cinnamon Oatmeal!

It’s made with creamy oats topped with the sweet flavor of apples and a drizzle of maple syrup for a cozy breakfast you’ll want all year round, especially during the fall season.

Whether I’m running out the door or I’m craving something quick and comforting, I always make a big batch so I can enjoy it for meal prep throughout the week. It’s the perfect grab-and-go breakfast!

Breakfast doesn’t have to be hard! Meal prep these easy breakfast recipes to get you through the week: Our Favorite Breakfast Burritos, Crockpot Breakfast Casserole, and Sheet Pan Pancakes!

Why we love this easy Apple Cinnamon Oatmeal:

• Customizable: Add in extra spices, use a different type of fruit, or add in nuts or raisins to make it your own.
• Quick: In 20 minutes, you can whip up this homemade Apple Oatmeal recipe, so it’s great for busy mornings!
• Nostalgic: If you grew up on those Apple Cinnamon Oatmeal packets as a kid, you will love this healthier version. 

Apple Cinnamon Oatmeal Ingredients:

• Apple: Choose a firm, sweet-tart apple like Honeycrisp or Gala for the best texture and flavor. If you prefer a more tart apple, you can use Granny Smith!
• Butter or vegan margarine: Use butter for a richer flavor or a vegan margarine if you’re going dairy-free. Both will help cook the apples and create a smooth, flavorful base.
• Ground cinnamon: The warm spice that gives the oatmeal a cozy fall flavor. A must-have for apple-based recipes!
• Ground ginger or nutmeg (optional): Adds an extra layer of fall spice. Nutmeg gives a warm, aromatic depth, while ginger offers a bit of heat and warmth. Use sparingly!
• Water: The base for cooking the oats. You can substitute water with almond milk or another plant-based milk for added creaminess.
• Rolled oats: I like the heartier texture of regular large flake oats or rolled oats, but instant or quick oats would work as well. You can use them interchangeably in this recipe. Make sure to grab certified gluten-free oats if you need!
• Maple syrup or other sweetener: Maple syrup adds a natural sweetness with a hint of caramel flavor. You can swap it for any sweetener you prefer, such as brown sugar, honey or agave syrup.
• Vanilla extract: Adds a depth of flavor.

How to make Apple Cinnamon Oatmeal:

20 minutes is all it takes to make this Apple Cinnamon Oatmeal! Make sure to check the recipe card for the full list of recipe instructions.

• Cook the chopped apples until they are tender-crisp.
• Add water, oats, and spices to the saucepan and cook.

• Remove from heat and stir in maple syrup and vanilla.
• Serve warm.

Variations and Substitutions:

• Fruit swap: A lot of different fruits would work great in this recipe. Canned peaches or pears would eliminate the need to cook the apples and get breakfast on the table sooner, and any frozen fruit or fresh berries would be great as well!
• Honey: If you prefer honey over maple syrup (or another sweetener), you can use that as well. I use maple syrup or brown sugar because it pairs great with apples and makes this recipe vegan.
• Toppings: Feel free to add your favorite toppings like chia seeds, a drizzle of peanut butter, chopped nuts, or anything else you like!

How to store leftovers:

Store any leftover oatmeal in an airtight container in the fridge for up to 4 days. Let it cool completely before refrigerating to preserve texture.

Reheat in the microwave or on the stovetop with a splash of water or milk to loosen up the oats. Stir well and heat until warm.

Serving suggestions:

Although we’d never turn down a warm bowl of oatmeal, you can absolutely bulk up this breakfast with a few more dishes! 

If you’re already meal-prepping the oatmeal, you might as well tag along these Hashbrown Breakfast Casserole or Easy Instant Pot Egg Bites! 

Want to keep things classic? You can’t go wrong with a side of Air Fryer Bacon or eggs any way you like them. 

And if you need something to wake you up, make a Cold Brew Coffee or Easy White Chocolate Mocha!

More oatmeal recipes you’ll love:

• Slow Cooker Oatmeal — so easy and hands off!
• Instant Pot Oatmeal — no peeking!
• Baked Oatmeal Recipe — this one freezes perfectly.
• Easy 4 Ingredient Baked Oatmeal Cups — great for on the go!

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Apple Cinnamon Oatmeal

This Apple Cinnamon Oatmeal is a hearty, wholesome breakfast packed with tender apples and cozy fall spices. It’s perfect for meal prep and fits into a gluten and dairy-free diet!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 312cal

Author Ashley Fehr

Ingredients

• 1 apple peeled and finely chopped
• 1 tablespoon butter or vegan margarine
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• pinch ground ginger or nutmeg optional
• 2 cups water
• 1 cup rolled oats (large flake)
• 2 tablespoons maple syrup (or other sugar or sweetener)
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• Add apples and butter to a medium saucepan. Cook over medium-high heat until apples are tender-crisp.
• Stir in cinnamon, nutmeg and salt. Cook 1 minute.
• Add water and oats and stir until combined. Bring to a boil over medium-high heat, then reduce to medium-low and cook, stirring often, for 10-12 minutes, until desired tenderness is reached.
• Remove from heat and stir in maple syrup (or other sweetener) and vanilla. Adjust sweetness and salt to taste.
• Serve with a splash of milk if desired.

Video

Nutrition

Calories: 312cal | Carbohydrates: 54g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 229mg | Potassium: 297mg | Fiber: 7g | Sugar: 22g | Vitamin A: 301IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 2mg

The post Apple Cinnamon Oatmeal recipe appeared first on The Recipe Rebel.

I have big love for cake rolls!

I think they look a little fancy, but they’re really fun to put together and there are so many different ways to make them.

We love this one for 4th of July, Canada Day or summer birthdays — you can use different fruit and berries to make it any color you want!

You only need a few ingredients to make it!

Why we love this Angel Food Roll Cake:

• It’s easy to make but looks impressive! An angel food cake mix makes it come together quickly.
• It’s customizable! You can add in different fruit, sauces or fillings as you like.
• It’s not too heavy and not too sweet: truly, it’s the perfect summer dessert!

Tips and Tricks for Making this Angel Food Cake Roll:

• You don’t need any special equipment for making this cake roll, but you will need a good rimmed baking sheet, a clean kitchen towel and some parchment paper.
• You can obviously mix up the filling and the fruit as you desire here — try pudding for a filling, or different sauces or frostings, try strawberries and kiwi or add blackberries, or fresh cherries…. the options are endless! Go nuts
• This cake roll is best eaten the day it’s made, because the berries won’t last long and it’s difficult to cover without smearing. I made this the day we were heading to a potluck, and I left a happy woman with an empty plate and a ton of rave reviews!

More cake rolls you’ll love!

These all start with my favorite roll cake hack — an angel food cake boxed mix! They’re all just as easy to put together and equally as delicious.

• Lemon Blueberry Angel Food Cake Roll
• Strawberry Lemon Angel Food Cake Roll
• Cherry Cheesecake Angel Food Cake Roll
• Pineapple Lush Angel Food Cake Roll Recipe

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Triple Berry Angel Food Cake Roll

This Triple Berry Angel Food Cake Roll is an easy summer dessert loaded with fresh berries! Make it red, white and blue or simply red and white to celebrate the summer holidays!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cooling time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 12 servings

Calories 342cal

Author Ashley Fehr

Ingredients

• 1 Angel Food Cake mix plus ingredients to prepare
• ¼ cup powdered sugar

Cream Cheese Filling

• 1 package cream cheese, cold (8oz or 250g)
• ¾ cup powdered sugar (83g)
• 1½ cups heavy whipping cream
• 1 teaspoon vanilla extract

Cake Roll

• 1½ cups fresh strawberries (chopped)
• 1½ cups fresh blueberries
• 1½ cups fresh raspberries

Instructions

• Preheat the oven to 350°F. Line the bottom of a 10x15x1″ rimmed baking sheet with parchment paper that’s been cut to lay flat. Do not grease the pan.
• Prepare the cake mix according to the package directions. Pour the batter into the prepared pan.
• Bake for about 20 minutes, until the top is golden and the edges start to crack. It will rise up in the pan significantly, possibly over the top, but it should not flow over. (If you’re concerned, slip an extra baking sheet or a piece of foil underneath.)
• While the cake is still warm, use a knife to loosen it from the edges of the pan. (It’s going to be a little sticky, but it will come away easily.)
• Spread out a clean, lint-free kitchen towel and sprinkle it evenly with ¼ cup powdered sugar. Flip the warm cake out onto the towel, peel off the parchment paper, and immediately roll it up, starting at the short end, with the towel inside. Let the cake cool completely at room temperature for 1 to 2 hours or in the fridge for about 1 hour (if you’re impatient like me!).

Cream Cheese Filling

• In a large bowl, beat the cream cheese with an electric mixer, until smooth. Add the powdered sugar, cream, and vanilla and beat on low, until combined, then on high for a few minutes, until fluffy and thick. Be careful not to overmix or it may become thin again.
• Unroll the cooled cake. (You can leave it lying on the towel.) Spread the cake with half of the filling and top with half of the strawberries, blueberries, and raspberries. Carefully roll the cake back up (this time without the towel!) and place on a serving plate.
• Spread the top and sides with the remaining filling and top with remaining berries. Serve.

Video

Nutrition

Calories: 342cal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 411mg | Potassium: 168mg | Fiber: 2g | Sugar: 37g | Vitamin A: 557IU | Vitamin C: 16mg | Calcium: 113mg | Iron: 1mg

The post Triple Berry Angel Food Cake Roll appeared first on The Recipe Rebel.

Glazed Carrots are a great complement to any meal, but we particularly love them with a big Sunday dinner or around the holidays (maybe with this Crockpot Turkey or this Perfect Roast Chicken?).

Throw in a mound of these Crockpot Mashed Potatoes and you won’t regret it!

Glazed carrots are simple to make and also easy to prep a day or two in advance, which make them the perfect holiday side dish if you already have a lot of things going on in the kitchen.

How to make Glazed Carrots:

This is just a quick overview! You’ll find the complete recipe down in the recipe card.

1. Peel and slice your carrots (you can slice them on a diagonal if you’re feeling fancy!) — try to slice them the same thickness throughout so that they all cook in the same amount of time.
2. Bring to a boil and simmer. Cook until partially cooked — they will continue cooking after we add the glaze.
3. Add the glaze ingredients and cook until carrots are tender and glaze has thickened.

Ingredients and Substitutions:

• Carrots: I prefer to use large carrots, peeled and sliced. In a pinch, you can substitute baby carrots that are already peeled, but I find they do need a little longer to cook so keep that in mind.
• Honey: you can swap almost any sugar for the honey: maple syrup or brown sugar are both delicious!
• Brown sugar: I like to use a combination of honey and brown sugar, but you can swap out the brown sugar for additional honey if you prefer.
• Butter: if you need these glazed carrots to be dairy free, you can swap the butter for dairy-free margarine and they will still be incredible.
• Seasonings: feel free to adjust the seasonings to your taste, adding more or less salt or pepper, or kicking up the spice with a pinch of red pepper flakes. Ginger and cinnamon are also popular choices with carrots.

Can I prep these the day before?

Absolutely! There are a couple of different ways that these glazed carrots can be made in advance.

You can peel and slice your carrots up to 1 day in advance. I find the texture changes if you store them too long so I find that the day before is best.

You can also prepare the recipe completely, and simply reheat (or throw them in the slow cooker!) before serving. To reheat, I usually opt for low heat, covered, on the stove top. Stir often and serve once heated through.

How to store and reheat leftover carrots:

Leftover cooked carrots can be stored in the refrigerator up to 1 week.

To reheat, place in a covered pan on medium-low heat and cook, stirring often, until heated through. If necessary, add a splash of liquid to loosen up the glaze.

If necessary, you can also reheat in the microwave on high for a couple of minutes, stirring occasionally.

To reheat for a holiday dinner, I love to use the slow cooker! Simply dump them in and turn it on low. They’ll be heated through in just a couple of hours.

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Honey Glazed Carrots

These Honey Glazed Carrots are an easy side dish that go with almost any meal! Made with honey, brown sugar, butter and garlic, they are sweet and salty and savory!

Course Side Dish

Cuisine American, canadian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 127cal

Author Ashley Fehr

Ingredients

• 5 large carrots (peeled and thinly sliced)
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 2 cloves garlic (finely minced)
• ½ teaspoon salt
• ⅛ teaspoon pepper

Instructions

• Place the carrots in a medium-sized saucepan and cover with cold water.
• Bring the water to a boil over medium-high heat. Reduce the heat and simmer for 6 to 8 minutes, until the carrots are crisp-tender. Drain.
• To the carrots in the pan, add the butter, honey, brown sugar, garlic, salt, and pepper.
• Cook and stir over medium heat about 5 minutes, until the carrots are tender and the glaze has thickened slightly.
• Taste and adjust seasonings as desired before serving.

Video

Nutrition

Calories: 127cal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 346mg | Potassium: 261mg | Fiber: 2g | Sugar: 15g | Vitamin A: 12914IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg

More Easter side dishes:

• Cream Cheese Mashed Potatoes
• Instant Pot Mashed Potatoes
• Easy Broccoli Salad
• Homemade Creamed Corn
• Mom’s Homemade Buns

The post Honey Glazed Carrots 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!

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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.

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