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 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!

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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.

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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.

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

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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.

This homemade Chicken and Dumplings is a thick and creamy stew-like dish loaded with juicy chicken pieces, sautéed veggies, herbs, and tender dumplings simmering in a flavorful broth. It’s the ultimate one-pan comfort food dish and a family favorite. 

Want more cozy soup recipes to warm you up on a cold night? Try this Chicken Pot Pie Soup, Chicken Gnocchi Soup, and Chicken Noodle Soup Recipe!

There’s something about Chicken and Dumplings that makes you want to curl up under a blanket with a big bowl and let it warm you up from the inside out. 

The comforting flavors of fluffy dumplings, chicken broth, and tender chicken just hit the spot every time. 

This recipe for Chicken and Dumplings makes soft biscuit-like dumplings from scratch, simmered on top of a creamy chicken stew with plenty of veggies.

Why we love this classic Chicken and Dumplings recipe:

• Made from scratch: This recipe uses homemade dumpling dough to create those irresistible puffy dumplings that soak up all that savory broth!
• Customizable: Use leftover chicken or toss in any veggies you have in your fridge for a versatile dish that works with what you’ve got. 
• Comforting: Nothing beats piping hot chicken stew with airy dumplings to warm up the soul!

Chicken and Dumplings Ingredients:

• Flour: Forms the base for the homemade dumplings! Use all-purpose flour or swap for whole wheat for more fiber.
• Baking powder: Makes the dumplings super fluffy!
• Italian seasoning: Adds savory depth to the dumplings.
• Milk: The liquid used to bring the dumpling batter together. Any kind of milk works here.
• Oil: Adds moisture to the dumpling batter and is also used to sauté the veggies and aromatics. 
• Veggies and aromatics: Carrots, celery, onion, and garlic are classic veggies and aromatics for making Chicken and Dumplings.
• Herbs: I use a mix of parsley and thyme to add an earthy, herbal flavor.
• Boneless skinless chicken breasts: Chicken breasts are nice and lean, but you could also use boneless skinless chicken thighs, pre-cooked shredded chicken, or leftover roast chicken if you like!
• Chicken broth: The base of the soup. I always use low-sodium chicken broth to control the amount of salt in the recipe. If you use regular, make sure to omit any other salt. 
• Potatoes: I love using Yukon gold or red potatoes, but any kind of potato would work for this recipe!
• Frozen peas: These are added near the end for extra color and nutrients. 
• Heavy cream: Makes the broth super rich and creamy!
• Cornstarch: Used to thicken the soup for a more stew-like texture.

How to make homemade Chicken and Dumplings:

Learn how to make the most comforting Chicken and Dumplings recipe ever! Don’t forget to check the recipe card for the full list of recipe instructions.

• Sauté chopped carrots, celery, and onion until softened.
• Add minced garlic, salt, parsley, thyme, and pepper.

• Add the chicken to the pan and cook until no longer pink.
• Stir in broth and potatoes and cook until vegetables are almost tender and chicken is cooked through.

• Add the cornstarch mixture and peas to the pan.
• Spoon the dumpling batter over the soup. Cook until dumplings are puffed and cooked through.

Variations and Substitutions

• Bump up the flavor: A dash of Worcestershire sauce or a little Dijon mustard can add so much flavor to the stew!
• Fresh herbs: You can swap the dried herbs for fresh herbs for a more intense flavor. Just make sure to use 3 times more than the amount of dried herbs called for in the recipe. 

How to store leftover Chicken and Dumplings:

Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm it on the stove over low heat, adding a splash of cream or broth to thin it out if needed. 

Make-ahead option:

You can freeze the soup base without the dumplings and add the dumplings later when you’re ready to enjoy it. Let the soup thaw in the fridge before reheating.

If you want to make the dumplings ahead of time, you can flash-freeze the dough on a baking sheet, then add the dough balls to a freezer bag and store them for up to 3 months. You can drop them into the soup from frozen!

Serving suggestions:

Chicken and Dumplings is a hearty meal on its own, but I love serving it with some other sides for a little extra!

Homemade bread and a hot bowl of soup are a match made in heaven. I always have some no-knead artisan bread or homemade rolls on deck because you can never have enough bread!

If I want to sneak in some extra veggies, I like to pair this meal with some air fryer broccoli, roasted green beans, or roasted carrots. This is a great way to get in more veggies without adding them to the soup!

More hearty chicken soup recipes:

• Chicken Wild Rice Soup
• Chicken Tortellini Soup
• Lemon Chicken Orzo Soup
• Creamy Italian Slow Cooker Chicken Noodle Soup

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Creamy Chicken and Dumplings recipe

This Chicken and Dumplings recipe is a comforting dish made with tender chicken, hearty vegetables, and fluffy homemade dumplings all simmered in a creamy broth.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 435cal

Author Ashley Fehr

Ingredients

Dumplings

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

Chicken and Dumplings

• 1 tablespoon oil
• 2 large carrots (peeled and chopped)
• 1 rib celery (finely chopped)
• ½ medium onion (finely chopped)
• 2 cloves garlic (finely minced)
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 2 boneless skinless chicken breasts (cut into ½" pieces)
• 2 cups low sodium chicken broth
• 2 medium potatoes (cut into ½" pieces)
• ½ cup frozen peas
• ½ cup cream
• 1 tablespoon corn starch

Instructions

Dumpling Batter:

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

Chicken and Dumplings:

• Heat the oil in a large saucepan over medium-high heat.
• Add the carrots, celery and onion. Cook and stir for 3-4 minutes, until the onion has softened.
• Add garlic, salt, parsley, thyme and pepper and cook 1 minute.
• Add the chicken and cook 3-4 minutes, stirring occasionally, just until no longer pink.
• Stir in the broth and potatoes and scrape off any bits that might be stuck on the bottom of the pan. Bring to a simmer, cover and reduce the heat to medium-low.
• Cook, stirring occasionally, until the potatoes and carrots are almost tender and the chicken is cooked through (an internal temperature of 165℉ will be reached).
• Whisk together the cream and corn starch and stir into the simmering liquid with the peas. Taste and adjust seasonings as desired.
• Using a tablespoon and a spatula, spoon dumpling batter onto the top of the vegetables (keep in mind they will increase in size as they cook).
• Bring back up to a simmer, cover and cook for 10-15 minutes, until dumplings are puffed and cooked through (you can poke with a toothpick to be sure). Serve.

Video

Notes

Ingredients and Substitutions:

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

 

Storage:

Leftover Chicken and Dumplings will last in an airtight container in the fridge for 3-4 days.To reheat, microwave or warm on the stove with a splash of cream to thin, if necessary.

 

Nutrition

Calories: 435cal | Carbohydrates: 54g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 40mg | Sodium: 1044mg | Potassium: 1176mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5384IU | Vitamin C: 21mg | Calcium: 134mg | Iron: 3mg

The post Easy Chicken and Dumplings recipe 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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