I love pesto on just about everything, but especially chicken. This easy pesto chicken is so quick to make with jarred pesto, or you can upgrade it with homemade instead. It’s rich, creamy, and fresh– so delicious with pasta, rice, or potatoes. My whole family loves this recipe!

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Pesto Chicken Recipe

When I want something quick, easy, and super flavorful for dinner, I make this pesto chicken recipe. Just 6 ingredients and 30 minutes!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 510kcal

Author Laurel Perry

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons pesto
• 1 tablespoon olive oil

For the Sauce

• ¼ cup dry white wine
• ¾ cup heavy cream room temperature
• ½ cup pesto
• 1 pint cherry tomatoes halved
• 2 tablespoons freshly grated Parmesan cheese
• Chopped fresh basil optional, for serving

Instructions

• Pat the chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.
  2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
  
• Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.
  2 tablespoons pesto
  
• Heat the olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.
  1 tablespoon olive oil
  
• Add the wine to the skillet and scrape off any browned bits from the bottom of the pan.
  ¼ cup dry white wine
• Stir in the heavy cream and pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
  ¾ cup heavy cream, ½ cup pesto
• Add the tomatoes and cook until warmed through, 1-2 minutes.
  1 pint cherry tomatoes
  
• Return the chicken to the pan and spoon the sauce over to coat.
• Serve topped with Parmesan cheese and fresh basil.
  Chopped fresh basil, 2 tablespoons freshly grated Parmesan cheese
  

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 10g | Protein: 30g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 1148mg | Potassium: 752mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2068IU | Vitamin C: 29mg | Calcium: 134mg | Iron: 2mg

How to Make Pesto Chicken Step by Step

Cut the Chicken: Pat 2 boneless, skinless chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.

Marinate the Chicken: Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.

Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.

Make the Pesto Sauce: Add ¼ cup of dry white wine to the skillet and scrape off any browned bits from the bottom of the pan. Stir in ¾ cup of room-temperature heavy cream and ½ cup of pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes. Add 1 pint of halved cherry tomatoes and cook until warmed through, 1-2 minutes.

Warm and Serve: Return the chicken to the pan and spoon the sauce over to coat. Serve topped with 2 tablespoons of Parmesan cheese and fresh basil.

How to Store and Reheat

Store leftover pesto chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan set over medium-low heat, stirring in a little extra cream to loosen the sauce.

Serving Suggestions

This pesto chicken is so saucy, making it perfect for serving over pasta or mashed potatoes. When I want something a little healthier, I like to serve it with garlic mashed cauliflower!

More Chicken Recipes To Try

Dinners

Lemon Chicken with White Wine

Dinners

Melt in Your Mouth Caesar Chicken

Dinners

Apricot Chicken

Dinners

Baked Italian Chicken

The post Pesto Chicken appeared first on The Cookie Rookie®.

It’s so much easier than I thought to make restaurant-style sesame chicken right at home. Sure, frying can be intimidating, but with the simple batter method, it’s not too messy, and it only takes a few minutes. The sauce is even easier—just mix, heat, and go! I love how flavorful this recipe is and that I know every ingredient that goes into it. I feel so much better serving this homemade sesame chicken to my family.

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Sesame Chicken Recipe

This homemade sesame chicken is crunchy, sticky, sweet, and just the right amount of spicy. It's so much better than takeout!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine asian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 692kcal

Author Krista Teigen

Ingredients

For the Chicken

• ⅔ cup cornstarch
• ½ cup all-purpose flour
• ¾ teaspoon kosher salt
• 1 pinch ground black pepper
• 2 large eggs
• 1½ pounds boneless, skinless chicken breasts cut into bite-size pieces
• 1-2 cups vegetable oil for frying

For the Sauce

• ½ cup honey
• ⅓ cup low-sodium soy sauce
• 2 tablespoons sesame seeds
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons sriracha
• 2 teaspoons cornstarch
• 2 tablespoons minced onion
• 2 cloves garlic minced
• 1 (1-inch piece) fresh ginger minced
• Chopped green onion for serving

Instructions

• In a large shallow bowl, whisk together the cornstarch, flour, salt, and pepper.
  ⅔ cup cornstarch, ½ cup all-purpose flour, ¾ teaspoon kosher salt, 1 pinch ground black pepper
• In a separate shallow bowl, whisk the eggs together.
  2 large eggs
• Dredge the chicken pieces in the dry mixture. Then, add the pieces to the eggs. Let the excess egg drip off the chicken before dredging once again in flour mixture. Transfer the pieces to a large plate or sheet pan.
  1½ pounds boneless, skinless chicken breasts
  
• Heat the oil in a large skillet set over medium heat.
  1-2 cups vegetable oil
• Once heated, use a tongs to transfer the chicken to the skillet. Turn off heat.
• Working in batches, fry the chicken for 3-4 minutes per side until golden brown and crispy. Transfer the chicken to a sheet pan lined with paper towel.
  
• In a small bowl, whisk together the honey, soy sauce, sesame seeds, brown sugar, rice vinegar, sesame oil, sriracha, and cornstarch.
  ½ cup honey, ⅓ cup low-sodium soy sauce, 2 tablespoons sesame seeds, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 2 teaspoons sriracha, 2 teaspoons cornstarch
  
• Drain or wipe the excess oil from the skillet, leaving 1 tablespoon over medium heat.
• Add in the onion, garlic, and ginger, and stir, cooking for about 1 minute.
  2 tablespoons minced onion, 2 cloves garlic, 1 (1-inch piece) fresh ginger
• Stir in the sauce and let it sizzle for a minute until thickened.
• Turn off the heat, stir in the chicken pieces, and toss to coat them in the sauce.
  
• Serve the chicken over rice and sprinkled with chopped green onion, and sesame seeds.
  Chopped green onion

Video

Notes

• I prefer to use boneless, skinless chicken breasts but thighs will also work.
• I like to fry in vegetable oil since it has a neutral flavor and a high smoke point.

Nutrition

Serving: 1serving | Calories: 692kcal | Carbohydrates: 74g | Protein: 44g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 1493mg | Potassium: 825mg | Fiber: 1g | Sugar: 38g | Vitamin A: 190IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 3mg

How to Make Sesame Chicken Step-by-Step

Dredge the Chicken: In a large shallow bowl, whisk together ⅔ cup of cornstarch, ½ cup of all-purpose flour, ¾ teaspoon of kosher salt, and 1 pinch of ground black pepper. In a separate shallow bowl, whisk 2 large eggs together. Dredge 1½ pounds of boneless, skinless chicken breast cut into bite-sized pieces in the dry mixture. Then, add the pieces to the eggs. Let the excess egg drip off the chicken before dredging once again in the flour mixture. Transfer the pieces to a large plate or sheet pan.

Fry the Chicken: Heat 1-2 cups of vegetable oil in a large skillet set over medium heat. Once heated, use tongs to transfer the chicken to the skillet. Turn off the heat. Working in batches, fry the chicken for 3-4 minutes per side until golden brown and crispy. Transfer the chicken to a sheet pan lined with paper towel.

Make the Sauce: In a small bowl, whisk together ½ cup of honey, ⅓ cup of low-sodium soy sauce, 2 tablespoons of sesame seeds, 1 tablespoon of brown sugar, 1 tablespoon of rice vinegar, 2 teaspoons of sesame oil, 2 teaspoons of sriracha, and 2 teaspoons of cornstarch.

Sauce the Chicken: Drain or wipe the excess oil from the skillet, leaving 1 tablespoon over medium heat. Add 2 tablespoons of minced onion, 2 minced cloves of garlic, and 1 (1-inch piece) of minced fresh ginger, and stir, cooking for about 1 minute. Stir in the sauce and let it sizzle for a minute until thickened. Turn off the heat, stir in the chicken pieces, and toss to coat them in the sauce. Serve the chicken over rice and sprinkled with chopped green onion, and sesame seeds.

How to Store and Reheat

Store leftover sesame chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave until warmed through. Note that the chicken will not be as crisp this way.

Serving Suggestions

This crispy sesame chicken is perfect served simply with some white rice, vegetable fried rice, or vegetable lo mein for that takeout at-home feel. I like to make some egg rolls when I have the extra time!

More Chicken Recipes To Try

Dinners

Honey Garlic Chicken Thighs

Appetizers

Hot Honey Chicken Wings

Dinners

Apricot Chicken

Dinners

Sweet and Sour Chicken Recipe

The post Sesame Chicken appeared first on The Cookie Rookie®.

This soup is everything I love about chicken enchiladas in an easy one-pot meal! I raided my pantry for all the best Mexican spices, plus canned tomatoes and beans, to create a delicious soup base. Tender chicken and rich, tangy cream cheese really bring this soup together. So yummy!

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Chicken Enchilada Soup Recipe

This chicken enchilada soup is smoky, a little spicy, and super rich and creamy thanks to my secret ingredient—cream cheese!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Soup

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 bowls

Calories 381kcal

Author Laurel Perry

Equipment

• Dutch Oven

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion diced
• 1 jalapeño pepper seeded and diced
• 2 cloves garlic minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1½ teaspoons kosher salt
• 2 cups low-sodium chicken broth
• 15 ounces canned fire-roasted diced tomatoes (1 can)
• 15 ounces canned black beans drained and rinsed (1 can)
• 1 cup frozen corn
• 2 boneless, skinless chicken breasts
• 8 ounces cream cheese cut into cubes (1 brick)

Optional Toppings

• Tortilla strips
• Fresh cilantro
• Lime wedges

Instructions

• Heat the oil in a large Dutch oven set over medium heat. Once hot, add in the onion and jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.
  1 tablespoon vegetable oil, 1 yellow onion, 1 jalapeño pepper
  
• Add in spices: the garlic, cumin, chili powder, smoked paprika, garlic powder, salt, and cook until fragrant, about 1-2 minutes.
  2 cloves garlic, 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, 1½ teaspoons kosher salt
  
• Stir in the chicken broth, fire roasted tomatoes, black beans and corn.
  2 cups low-sodium chicken broth, 15 ounces canned fire-roasted diced tomatoes, 15 ounces canned black beans, 1 cup frozen corn
  
• Nestle the chicken breasts down into the soup. Bring the soup to a boil, cover and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.
  2 boneless, skinless chicken breasts
  
• Remove the chicken and set aside until cool enough to handle. Shred it into bite sized pieces with two forks.
  
• Return the chicken to the pot and add the cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted.
  8 ounces cream cheese
  
• Serve with your favorite garnishes.
  Tortilla strips, Fresh cilantro, Lime wedges

Video

Notes

• Nutritional information does not include optional ingredients.
• I like to use vegetable oil because it has a neutral flavor and a high smoke point.
• To save time, I grab a rotisserie chicken from the store and stir it in at step 6.
• To cook in a crockpot, add everything to the pot except the cream cheese, corn, and black beans. Cook on low for 6 hours. Turn off the heat, shred the chicken, and add the corn, black beans, and cream cheese.

Nutrition

Serving: 1bowl | Calories: 381kcal | Carbohydrates: 28g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 1223mg | Potassium: 801mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1414IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 3mg

How to Make Chicken Enchilada Soup Step by Step

Sauté the Veggies: Heat 1 tablespoon of vegetable oil in a large Dutch oven set over medium heat. Once hot, add in the 1 diced yellow onion and 1 seeded and diced jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.

Season the Veggies: Add in 2 minced cloves of garlic, 1 tablespoon of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, and 1½ teaspoons of kosher salt, and cook until fragrant, about 1-2 minutes.

Stir in the Broth: Stir in 2 cups of low-sodium chicken broth, 15 ounces (1 can) of fire-roasted diced tomatoes, 15 ounces (1 can) of drained and rinsed black beans, and 1 cup of frozen corn.

Simmer the Soup: Nestle 2 boneless, skinless chicken breasts down into the soup. Bring the soup to a boil, cover, and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.

Shred the Chicken: Remove the chicken and set aside until cool enough to handle. Shred it into bite-sized pieces with two forks.

Thicken the Soup: Return the chicken to the pot and add 8 ounces (1 brick) of cubed cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted. Serve with your favorite garnishes.

How to Store and Reheat

Store leftover chicken enchilada soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat, stirring often, until warmed through, or microwave individual bowls until warmed through. I do not recommend freezing this soup, as the cream cheese tends to turn grainy once thawed.

Serving Suggestions

I like to serve my chicken enchilada soup with tortilla strips, fresh cilantro, and lime wedges. It’s a great meal in a bowl, or you can serve smaller portions alongside a vegetarian main, like this stuffed pepper casserole. I also love adding it to my street corn nachos as a side dish!

More Creamy Chicken Soup Recipes to Try!

Dinners

Creamy Chicken Soup Recipe

Soups

Creamy Chicken Tortilla Soup

Soups

White Chicken Lasagna Soup

Soups

Chicken Mac and Cheese Soup (Macaroni Soup)

The post Chicken Enchilada Soup appeared first on The Cookie Rookie®.

Cozy Beef Tips

Sometimes I just want some hearty comfort food for dinner, and this easy recipe for beef tips with a savory brown gravy is the answer to my cravings. The meat gets so tender, it practically melts in your mouth! Plus stew meat is so affordable, and the rest of the ingredients are pantry staples, so this is a good budget-friendly meal too.

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Beef Tips and Gravy Recipe

Tender cubes of beef are cooked on the stovetop in a rich brown sauce to create this easy comfort food dish!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4

Calories 433kcal

Author Krista Teigen

Ingredients

• 1½-2 pounds beef stew meat cut into cubes
• 2 tablespoons flour
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ cup olive oil divided
• ½ onion chopped
• 2 garlic cloves minced
• ½ cup red wine
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch + 2 tablespoons water

Instructions

• Toss the beef with the flour, salt, garlic powder, onion powder, and pepper until evenly coated.
  1½-2 pounds beef stew meat, 2 tablespoons flour, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper
  
• Heat 2 tablespoons of olive oil in a large skillet over medium high heat.
  ¼ cup olive oil
• Once heated, add in the beef cubes in an even layer. You may need to do this in 2 batches to avoid crowding the pan. Brown the beef on all sides. Set aside on a plate.
  
• Add in another 2 tablespoons of oil, the onion, and a sprinkle of salt. Cook for a few minutes until softened. Add in the garlic and cook for another minute.
  ¼ cup olive oil, ½ onion, 2 garlic cloves
• Pour in the wine and let it sizzle while scraping up any brown bits from the bottom of the pan.
  ½ cup red wine
• Add in the beef broth and Worcestershire sauce and stir. Bring the mixture to a boil. Then, reduce to a simmer.
  2 cups beef broth, 1 tablespoon Worcestershire sauce
  
• Combine the cornstarch and water in a small dish and whisk. Then stir it into the sauce to thicken.
  2 tablespoons cornstarch
• Add the beef back to the pan. Cover the pan and continue to simmer for 40 minutes until the beef is tender.
  
• Uncover the pan, and cook for another 3-4 minutes until the sauce has thickened.
• Serve with mashed potatoes or noodles.

Video

Notes

• The secret to making beef tips tender is time! The slower you cook the cubes of meat, the more the fibers will break down and become less chewy. Feel free to let the stew meat simmer longer in the gravy. However, I find that 40 minutes is enough time to cook beef tips on the stovetop to make them deliciously tender.

Nutrition

Calories: 433kcal | Carbohydrates: 10g | Protein: 40g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 105mg | Sodium: 1180mg | Potassium: 718mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 4mg

How to Make Beef Tips Step by Step

Gather all your ingredients together.

Season the Beef: Toss 1½-2 pounds of beef stew meat with 2 tablespoons of all-purpose flour, 1 teaspoon of salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of black pepper, until evenly coated.

Brown the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Once heated, add the seasoned beef cubes to the skillet in an even layer. I recommend doing this in 2 batches to avoid crowding the pan. Brown the beef on all sides, then set aside on a plate.

Make the Gravy: Add in another 2 tablespoons of olive oil, ½ of a chopped onion, and a sprinkle of salt, then cook for a few minutes until softened. Add in 2 minced cloves of garlic and cook for another minute. Next, pour in ½ a cup of red wine and let it sizzle while scraping up any brown bits from the bottom of the pan. Then add 2 cups of beef broth and 1 tablespoon of Worcestershire sauce, and stir. Bring the mixture to a boil, then reduce to a simmer.

Simmer the Beef Tips: Combine 2 tablespoons of cornstarch and 2 tablespoons of water in a small dish and whisk. Then stir it into the sauce to thicken. Next, add the browned beef back to the pan. Cover the pan and continue to simmer for 40 minutes, until the beef is tender. Lastly, uncover the pan, and cook for another 3-4 minutes until the sauce has thickened.

Serve: Serve beef tips and gravy over mashed potatoes, noodles, or rice!

How to Store and Reheat

Store beef tips in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Thaw first if frozen.

Serving Suggestions

My favorite way to serve beef tips and gravy is over a nice big mound of mashed potatoes! These creamy mashed potatoes are my go-to, but these Instant Pot mashed potatoes are extra quick and easy. Some other serving options are egg noodles, white rice, or mashed cauliflower.

More Cozy Beef Recipes To Try

Dinners

Beef Burgundy Recipe – Beef Bourguignon

Dinners

Beef Pot Pie

Dinners

Red Wine Pot Roast

Dinners

Beef Stroganoff

The post Beef Tips appeared first on The Cookie Rookie®.

Every time I’ve walked by saffron in the spice aisle, I’ve wondered what it’s for and what it tastes like. It turns out those fancy threads pack a lot of subtle flavor and vivid color into a small package. They’re a bit expensive, but in my opinion totally worth it for this show-stopping rice dish!

This delicious stovetop rice goes well with Indian and pan-Asian dishes. With only 10 ingredients, I love how simple it is to make and it only takes 30 minutes from start to finish!

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Saffron Rice Recipe

Flavorful and aromatic, this dish is made with basmati rice, saffron threads, and warm spices. It is perfect for accompanying a variety of main dishes, from chicken and fish to vegetarian curries!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 323kcal

Author Becky Hardin

Ingredients

• 1 tablespoon vegetable oil
• ½ yellow onion diced
• 2 cloves garlic finely minced
• 1 cinnamon stick
• ½ teaspoon cumin seeds
• ¼ teaspoon ground turmeric
• 1½ cups dry basmati rice
• 3 cups low-sodium chicken broth or vegetable broth
• ½ teaspoon kosher salt
• ¼ teaspoon saffron threads

Instructions

• In a large pot, heat the vegetable oil over medium heat and sauté the onions for 4 minutes.
  1 tablespoon vegetable oil, ½ yellow onion
  
• Add in the garlic, cinnamon, cumin and turmeric and cook for 30 seconds or until aromatic.
  2 cloves garlic, 1 cinnamon stick, ½ teaspoon cumin seeds, ¼ teaspoon ground turmeric
  
• Add the rice and sauté for 3-5 minutes or until it turns to an opaque white color, stirring occasionally.
  1½ cups dry basmati rice
  
• Pour the broth into the saucepan, add the salt and saffron, then stir to combine.
  3 cups low-sodium chicken broth, ½ teaspoon kosher salt, ¼ teaspoon saffron threads
  
• Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight fitting lid.
• Let it cook for 20 minutes, or until the liquid has been absorbed and the rice is tender. (Do not open the pan during this time or you’ll let out all of the steam and make some of the rice crunchy and underdone.)
  
• Remove the pan from the heat and let it sit for 5 minutes with the lid on.
• Fluff the rice with a fork before serving with freshly chopped cilantro if desired.
  

Video

Notes

• I like basmati rice best, but any long-grain rice works.
• Rinse the rice in cold water until the water runs clear. This removes starch from the rice, allowing the grains to separate rather than clump together.
• Toast the rice with the spices to add a nutty flavor to the final dish. You won’t regret it!
• Let the rice rest for at least 5 minutes before fluffing with a fork. This will make the rice nice and fluffy.

Nutrition

Serving: 1.125cups | Calories: 323kcal | Carbohydrates: 60g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 349mg | Potassium: 270mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

How to Make Saffron Rice Step-by-Step

Sauté the Onions: In a large pot, heat 1 tablespoon of vegetable oil over medium heat and sauté ½ of a diced yellow onion for 4 minutes.

Bloom the Spices: Add in the 2 minced cloves of garlic, 1 cinnamon stick, ½ teaspoon of cumin seeds, and ¼ teaspoon of ground turmeric and cook for 30 seconds or until aromatic.

Toast the Rice: Add 1½ cups of dry basmati rice and sauté for 3-5 minutes or until it turns to an opaque white color, stirring occasionally.

Add the Saffron: Pour 3 cups of low-sodium chicken broth into the saucepan, add ½ teaspoon of kosher salt and ¼ teaspoon of saffron threads, then stir to combine.

Cook the Rice: Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Let it cook for 20 minutes, or until the liquid has been absorbed and the rice is tender. (Do not open the pan during this time or you’ll let out all of the steam and make some of the rice crunchy and underdone.)

Rest the Rice: Remove the pan from the heat and let it sit for 5 minutes with the lid on. Fluff the rice with a fork before serving with freshly chopped cilantro if desired.

How to Store and Reheat

Store saffron basmati rice in an airtight container in the refrigerator for up to 6 days. Sprinkle it with a few tablespoons of water and reheat in the microwave in 30-second increments, stirring between, until warmed through.

Freeze leftover rice in an airtight container for up to 4 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this fragrant saffron rice with Indian favorites, like Indian butter chicken, chicken tikka masala, vegetarian tikka masala, or vegetable curry. It has a great mild flavor and vibrant color that impresses when served next to just about anything, though, so serve it up with your favorite meal!

More Rice Recipes To Try

Side Dishes

Basmati Rice (Stovetop Method)

Side Dishes

Spiced Rice Pilaf with Apples and Raisins

Side Dishes

Cilantro Lime Rice Recipe

Side Dishes

Easy Mexican Rice Recipe

The post Saffron Rice appeared first on The Cookie Rookie®.

Whenever I want to switch it up from my go-to Tuscan chicken soup, I make this instead, and it always hits the spot. It’s a simple way to bring variety to our table while still serving a warm, comforting meal everyone loves. This traditional Ashkenazi Jewish dish is a classic Passover meal but also in everyday life. A classic chicken soup filled with tender vegetables and starchy dough balls.

The first time I made this, I was amazed at how simple it was. Matzo, an unleavened bread (bread made without a rising agent), is ground into a fine meal and mixed with eggs and butter (or fat) to form soft, pillowy dough balls. These delicate dumplings soak up the rich, flavorful broth as they cook, creating a perfect balance of lightness and heartiness. It’s a humble yet comforting recipe that transforms a few basic ingredients into something truly special.

What’s in This Matzo Ball Soup Recipe?

• Chicken Thighs: I love bone-in, skin-on chicken thighs for extra flavor and nutrients.
• Mirepoix: Classic mix of diced onion, carrot, and celery for a flavorful base.
• Garlic: Adds an earthy, savory flavor.
• Chicken Broth: I used a homemade chicken broth, but your favorite store-bought broth is fine.
• Eggs: Binds the dough ball ingredients together.
• Butter: Adds richness, flavor, and moisture to matzo balls. If you have access to it, schmaltz (rendered chicken fat) can be substituted for the butter in the matzo balls.
• Matzo Meal: Matzo meal serves as the foundation for matzo balls. If you can’t find it, simply grind matzo bread or crackers in a food processor until they reach the consistency of fine breadcrumbs.
• Baking Powder: Allows the balls to puff up in the soup. If you like denser balls, skip this step.

Tips For Success

• If the skin wraps around your chicken thighs, flip the thighs over and cook until the skin is brown. If the skin does not wrap around, remove from the pan. No need to cook the other side
• Mix just until combined to avoid dense matzo balls. Overmixing develops gluten, which can make the balls tough.
• Don’t skip refrigerating the matzo ball mixture. This step helps your matzo balls hold together.
• I like to keep my hands damp while shaping the dough balls to keep them from sticking.
• If it’s your first time making this, try cooking one matzo ball as a test to ensure it holds its shape and texture. If it’s too soft and falls apart, you need a bit more matzo meal.

How to Store

Prepare the broth and matzo ball mixture a day ahead and store them in the refrigerator to save time. For longer storage, cook the matzo balls, freeze them on a tray until firm, and transfer them to freezer bags for up to three months. Before serving, let them thaw overnight in the fridge.

Keep any leftover soup in an airtight container in the fridge, where it will stay fresh for up to four days.

Serving Suggestions

When I eat matzo ball soup, I’m looking for comfort. So if anything else gets added to the table, it’s got to be some potato latkes. Or I go deli-style, and pair it with a classic reuben and add homemade pickles for good measure!

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Matzo Ball Soup

It’s always the perfect time to enjoy a warm, cozy matzo ball soup. My husband and sons love the dumpling-like matzo balls swimming in hearty chicken soup. Whether for Passover, a weeknight dinner, or to soothe a cold, this classic dish always delivers comfort and flavor. It’s a family favorite we never tire of enjoying.

Step-by-step photos can be seen below the recipe card.

Course Appetizer, Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 448kcal

Author Laurel Perry

Ingredients

Soup

• 4 chicken thighs bone in skin on
• 1 yellow onion diced
• 2 celery stalks diced
• 2 large carrots diced
• 4 garlic cloves minced
• 6 cups chicken broth
• 2 cups water
• 5 sprigs fresh parsley
• 1 teaspoon salt
• ¼ teaspoon pepper

Matzo Balls

• 3 large eggs
• 3 tablespoons melted butter
• ¾ cup matzo meal
• 2 tablespoons chopped fresh dill
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1/2 teaspoon baking powder
• 3 tablespoons chicken broth or water

Instructions

• Heat a large Dutch oven over medium heat. Once hot, add the chicken thighs, skin side down. Cook until the fat has rendered and the thighs are deeply golden, 5-7 minutes. Set the chicken thighs aside and leave the rendered chicken fat in the pan.
  4 chicken thighs
• Add in the onion, celery, and carrot. Cook until softened, about 5 minutes. Add in the garlic and cook, stirring for another 60 seconds.
  1 yellow onion, 2 celery stalks, 2 large carrots, 4 garlic cloves
• Pour in the broth and the water. Add in the salt, pepper, and parsley. Give it a stir, and return the chicken thighs to the pot.
  6 cups chicken broth, 2 cups water, 5 sprigs fresh parsley, 1 teaspoon salt, ¼ teaspoon pepper
• Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.
• While the soup cooks, start on the matzo balls. In a medium bowl, whisk the eggs and melted butter.
  3 large eggs, 3 tablespoons melted butter
• Add the matzo meal, dill, salt, pepper, and baking powder, and mix well. Mix in the broth. Cover and refrigerate for 30 minutes.
  ¾ cup matzo meal, 2 tablespoons chopped fresh dill, 1 teaspoon salt, ¼ teaspoon black pepper, 1/2 teaspoon baking powder, 3 tablespoons chicken broth or water
• Once the soup has simmered, remove the thighs to a plate. Shred the meat, discarding the skin and bones. Return the meat to the pot and cover with a lid to keep warm.
• Form the matzo mixture into 1-inch balls. Drop them into the soup and return it to a simmer. Cover and cook, maintaining a simmer, for 20 minutes without removing the lid.
• Serve with extra dill on top.

Video

Notes

• If the skin wraps around your chicken thighs, flip the thighs over and cook until the skin is brown. If the skin does not wrap around, remove from the pan. No need to cook the other side
• Mix just until combined to avoid dense matzo balls. Overmixing develops gluten, which can make the balls tough.
• Don’t skip refrigerating the matzo ball mixture. This step helps your matzo balls hold together.
• I like to keep my hands damp while shaping the dough balls to keep them from sticking.
• If it’s your first time making this, try cooking one matzo ball as a test to ensure it holds its shape and texture. If it’s too soft and falls apart, you need a bit more matzo meal.
• Prepare the broth and matzo ball mixture a day ahead and store them in the refrigerator to save time. For longer storage, cook the matzo balls, freeze them on a tray until firm, and transfer them to freezer bags for up to three months. Before serving, let them thaw overnight in the fridge.
• Keep any leftover soup in an airtight container in the fridge, where it will stay fresh for up to four days.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 33g | Protein: 37g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 253mg | Sodium: 1543mg | Potassium: 828mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5695IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 3mg

How to Make Matzo Ball Soup Step by Step

Brown the Chicken: Place a large Dutch oven over medium heat. When it’s hot, add 4 chicken thighs skin-side down. Cook for 5–7 minutes until the fat renders and the skin turns a deep golden brown.

Remove the Chicken: Remove the chicken thighs and leave the rendered fat in the pan.

Sauté the Mirepoix: Add 1 diced yellow onion, 2 diced celery stalks, and 2 diced carrots to the pan. Cook for about 5 minutes until softened.  Add 4 minced garlic cloves and cook, while stirring, for another minute.

Simmer the Soup: Once the garlic is fragrant, pour in 6 cups of chicken broth and 2 cups of water. Season with 1 tsp salt, ¼ tsp black pepper, and 5 sprigs of fresh parsley. Stir to combine everything and return the browned chicken thighs to the pot. Allow the soup to come to a boil, reduce to a simmer, cover, and cook for 30 minutes.

Combine the Wet Ingredients: Prepare the dough balls while the soup cooks. Grab a mixing bowl and whisk together 3 large eggs and 3 tbsp melted butter.

Prepare the Dough Balls: Mix ¾ cup matzo meal, 2 tbsp chopped fresh dill, 1 tsp salt, ¼ tsp black pepper, and ½ tsp baking powder into the egg mixture. Then, mix in 3 tbsp of chicken broth. Cover the mixing bowl and place in the refrigerator for 30 minutes.

Shred the Chicken: Return to the soup and remove the chicken thighs onto a plate. Shred the meat with 2 forks, discarding the skin and bones. Place the meat back into the pot and cover the soup so it remains warm.

Form the Matzo Balls: Take the matzo ball batter out of the refrigerator. Using your hands, form the mixture into 1-inch balls.

Finish the Soup: Drop the dough balls into the soup, cover the pot, and return the soup to a simmer. Simmer for 20 minutes. Serve up with extra fresh dill sprinkled on top, and enjoy!

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The post Matzo Ball Soup appeared first on The Cookie Rookie®.

Texas Chili Recipe

There’s a great debate about the right way to make chili, but if you ask me, there’s no wrong way to make chili. This Texas chili recipe is famous for its spicy broth made with three kinds of chili powders and its beanlessness…is that even a word? When I’m looking for a hearty, meaty, spicy chili, I turn to this Texas chili to warm my belly.

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Texas Chili Recipe

This hearty Texas chili recipe is packed full of tender chunks of beef, three kinds of chili peppers, jalapeños, and absolutely no beans!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 6 bowls

Calories 513kcal

Author Laurel Perry

Ingredients

• 3-4 pounds boneless beef chuck roast cut into 1-inch pieces
• 3 teaspoons kosher salt divided
• 1 teaspoon ground black pepper divided
• 2 tablespoons vegetable oil
• 3 jalapeno peppers diced
• 8 cloves garlic minced
• 2 tablespoons ground pasilla chili powder
• 2 tablespoons dried ancho chili powder
• 1-2 teaspoons dried New Mexico chili powder this one is spicy so adjust to taste!
• 2 cups low-sodium beef broth
• 2-2½ cups water
• 1 cup canned crushed tomatoes
• 2 tablespoons corn flour aka: masa harina (not cornstarch!)
• 1 tablespoon brown sugar
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• ½ teaspoon ground cinnamon
• Chopped fresh cilantro optional, for serving

Instructions

• Pat the beef dry and season it all over with 1 teaspoon salt and ½ teaspoon pepper.
  3-4 pounds boneless beef chuck roast, 3 teaspoons kosher salt, 1 teaspoon ground black pepper
  
• Heat the oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the beef in a single layer, cooking in batches if needed, and brown on two sides, about 10 minutes.
  2 tablespoons vegetable oil
  
• Remove the beef from the pot. Leave any oil behind and turn the heat down to medium. Add the jalapeno peppers and garlic. Cook until softened, about 3-4 minutes.
  3 jalapeno peppers, 8 cloves garlic
  
• Stir in the pasilla chili powder, ancho chili powder, new mexico chili powder and cook, stirring constantly until fragrant.
  2 tablespoons ground pasilla chili powder, 2 tablespoons dried ancho chili powder, 1-2 teaspoons dried New Mexico chili powder
  
• Add the beef broth, 2 cups water, crushed tomatoes, corn flour, brown sugar, dried oregano, cumin, cinnamon and remaining salt and pepper.
  2 cups low-sodium beef broth, 2-2½ cups water, 1 cup canned crushed tomatoes, 2 tablespoons corn flour, 1 tablespoon brown sugar, 2 teaspoons dried oregano, 2 teaspoons ground cumin, ½ teaspoon ground cinnamon
• Add in the cooked beef and bring to a boil. Reduce to a simmer, cover leaving the lid slightly askew to let some steam escape, and cook for about 2 hours until the beef is very tender.
  Chopped fresh cilantro
  

Video

Notes

• Ground pasilla, ancho, and New Mexico chili powders create a beautiful depth of flavor and add spice to the chili. You can rehydrate and use whole dried chili peppers if you’d like, but most grocery stores carry packets of ground chilis in the international aisle. These powders gave me all the flavor with added ease.

Nutrition

Serving: 1bowl | Calories: 513kcal | Carbohydrates: 13g | Protein: 47g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1648mg | Potassium: 1215mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1886IU | Vitamin C: 15mg | Calcium: 108mg | Iron: 7mg

How to Make Texas Chili Step by Step

Season the Beef: Pat 3-4 pounds of boneless beef chuck roast dry and season it all over with 1 teaspoon salt and ½ teaspoon pepper.

Sear the Beef: Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the beef in a single layer, cooking in batches if needed, and brown on two sides, about 10 minutes.

Sauté the Jalapeno and Garlic: Remove the beef from the pot. Leave any oil behind and turn the heat down to medium. Add 3 diced jalapeno peppers and 8 minced cloves of garlic. Cook until softened, about 3-4 minutes.

Add the Chili Powders: Stir in 2 tablespoons of pasilla chili powder, 2 tablespoons of ancho chili powder, and 1-2 teaspoons of new mexico chili powder and cook, stirring constantly until fragrant.

Simmer the Chili: Add 2 cups of beef broth, 2 cups of water, 1 cup of canned crushed tomatoes, 2 tablespoons of corn flour, 1 tablespoon of brown sugar, 2 teaspoons of dried oregano, 2 teaspoons of ground cumin, ½ teaspoon of ground cinnamon and remaining 2 teaspoons of salt and ½ teaspoon of black pepper. Add in the cooked beef and bring to a boil. Reduce to a simmer, cover leaving the lid slightly askew to let some steam escape, and cook for about 2 hours until the beef is very tender.

How to Store and Reheat

Store leftover Texas chili in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat, stirring frequently, until warmed through.

Serving Suggestions

For me, there’s no better side for spicy, chunky Texas chili than cornbread. These cheesy garlic cornbread drop biscuits are another favorite that I think goes especially well with this spicy chili. Yum!!

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The post Texas Chili Recipe appeared first on The Cookie Rookie®.

If you love Indian takeout as much as I do, then I guarantee this chicken curry recipe will be a hit at your house. My kids are finally getting old enough to start trying new foods, and even they loved this richly-spiced curry– total mom win! I hope you love it, too!

How to Store and Reheat

Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat, stirring frequently, until warmed through.

Serving Suggestions

This chicken curry recipe is a complete meal all by itself, but I like to serve it with some homemade naan bread to scoop up all that extra sauce!

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Chicken Curry Recipe

Make Indian chicken curry at home quickly and easily with this one-pot recipe. It's creamy, richly-spiced, and oh-so tasty!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 bowls

Calories 468kcal

Author Laurel Perry

Ingredients

• 2 tablespoons coconut oil
• 1 onion diced
• 4 cloves garlic minced
• 1 tablespoon minced fresh ginger
• 2 tablespoons tomato paste
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• ½ teaspoon kosher salt more to taste
• ¼ teaspoon ground black pepper
• 1 cup low-sodium chicken broth
• 1 bay leaf
• ¾ cup plain Greek yogurt
• 1½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
• 3 cups cooked Basmati rice for serving
• Fresh cilantro optional, for garnish

Instructions

• Heat the oil in a wide skillet with high sides over medium heat. Add in the onion and cook until golden, about 10 minutes
  2 tablespoons coconut oil, 1 onion
  
• Stir in the garlic, ginger, tomato paste, curry powder, garam masala, salt, and pepper. Cook, stirring, until fragrant, about 1-2 minutes.
  4 cloves garlic, 1 tablespoon minced fresh ginger, 2 tablespoons tomato paste, 2 teaspoons curry powder, 1 teaspoon garam masala, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
  
• Add in the chicken broth and bay leaf. Stir and scrape up any browned bits from the bottom of the pan.
  1 cup low-sodium chicken broth, 1 bay leaf
  
• Add in the Greek yogurt and chicken. Stir and bring the mixture to a low boil. Cover, reduce to a simmer, and cook until the chicken is done, about 8-10 minutes. Stir the mixture occasionally as it cooks to prevent sticking.
  ¾ cup plain Greek yogurt, 1½ pounds boneless, skinless chicken breasts
  
• Serve hot with rice and cilantro.
  3 cups cooked Basmati rice, Fresh cilantro

Video

Notes

• For a spicier curry, add in ¼ to ½ teaspoon cayenne in step 2.

Storage: Store chicken curry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 468kcal | Carbohydrates: 42g | Protein: 45g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 586mg | Potassium: 933mg | Fiber: 2g | Sugar: 4g | Vitamin A: 201IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 2mg

How to Make Chicken Curry Step by Step

Heat 2 tablespoons of coconut oil in a wide skillet with high sides over medium heat. Add in 1 diced onion and cook until golden, about 10 minutes.

Stir in 4 cloves of minced garlic, 1 tablespoon of minced fresh ginger, 2 tablespoons of tomato paste, 2 teaspoons of curry powder, 1 teaspoon of garam masala, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Cook, stirring, until fragrant, about 1-2 minutes.

Add in 1 cup of low-sodium chicken broth and 1 bay leaf. Stir and scrape up any browned bits from the bottom of the pan.

Add in ¾ cup of plain Greek yogurt and 1½ pounds of boneless, skinless chicken breasts cut into 1-inch pieces. Stir and bring the mixture to a low boil. Cover, reduce to a simmer, and cook until the chicken is done, about 8-10 minutes. Stir the mixture occasionally as it cooks to prevent sticking. Serve hot with 3 cups of cooked Basmati rice and fresh cilantro, if desired.

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The post Chicken Curry appeared first on The Cookie Rookie®.

My creamy chicken tortilla soup is so good! I make it on the stove, so there’s no need for a crockpot or Instant Pot to complicate things. Chicken broth, fire-roasted diced tomatoes and green chilies, chili powder, cumin, and smoked paprika add so much depth to this soup. Plus, I love the extra creamy texture of this recipe compared to regular chicken tortilla soup.

How to Store and Reheat

Store leftover creamy chicken tortilla soup in an airtight container in the refrigerator for up to 3 days. If you plan to freeze this soup, I recommend leaving out the heavy cream until you are ready to serve. Freeze the soup (without heavy cream) in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat or in individual portions in the microwave until warmed through, then stir in the cream.

Serving Suggestions

I like to serve this creamy chicken tortilla soup with extra tortilla chips, sliced avocado, cheddar cheese, and sour cream on top. My favorite way to wash it all down is with a refreshing margarita or pineapple agua fresca for the kiddos.

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Creamy Chicken Tortilla Soup Recipe

Creamy Chicken Tortilla Soup is one of my favorite fall soup recipes. It's creamy, delicious, and filled with all of my favorite ingredients!

Step-by-step photos can be seen below the recipe card.

Course Soup

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 bowls

Calories 399kcal

Author Becky Hardin

Equipment

• Dutch Oven

Ingredients

For the Soup

• 3 tablespoons crushed corn tortilla chips
• 2 tablespoons vegetable oil
• 1 yellow onion diced
• 2 jalapeño peppers diced
• 4 cloves garlic minced
• 6 cups low-sodium chicken broth
• 29 ounces fire-roasted diced tomatoes and green chilies such as Rotel (2 (14.5-ounce) cans)
• 11 ounces canned corn kernels (1 can)
• 14.5 ounces canned black beans rinsed and drained (1 can)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ⅛ teaspoon crushed red pepper flakes optional, for extra spice
• 3 boneless, skinless chicken breasts or 3 cups cubed cooked chicken
• 2 limes 1 juiced and 1 cut into wedges
• 1 cup heavy cream room temperature
• Kosher salt and freshly ground black pepper to taste

Optional Toppings

• Shredded Mexican blend cheese
• Corn tortilla chips or strips
• Sour cream
• Chopped fresh cilantro
• Sliced avocado

Instructions

For the Soup

• Crush enough tortilla chips to make 3 tablespoons and set aside.
  3 tablespoons crushed corn tortilla chips
• Heat a Dutch oven over medium heat, and add the vegetable oil.
  2 tablespoons vegetable oil
• Add onions and cook 3 minutes or until softened and translucent.
  1 yellow onion
• Add the jalapeños and cook an additional 1 minute.
  2 jalapeño peppers
• Add garlic and cook 30 seconds.
  4 cloves garlic
  
• Pour in the chicken broth, tomatoes, corn, beans, chili powder, cumin, smoked paprika, crushed red pepper, and crushed corn tortilla chips.
  6 cups low-sodium chicken broth, 29 ounces fire-roasted diced tomatoes and green chilies, 11 ounces canned corn kernels, 14.5 ounces canned black beans, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ⅛ teaspoon crushed red pepper flakes
  
• If using chicken breasts, add them now and reduce the heat to low.
  3 boneless, skinless chicken breasts
  
• Simmer for 20 minutes or until chicken is cooked through.
• Remove chicken breasts and use two forks to shred. Transfer the shredded chicken back into the pot. (If using chopped rotisserie chicken, add it now.)
  
• Add lime juice and heavy cream. Stir well and season with salt & pepper. Cook until heated through.
  2 limes, 1 cup heavy cream, Kosher salt and freshly ground black pepper
  

To Serve

• Ladle soup into serving bowls and sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream and chopped fresh cilantro.
  Shredded Mexican blend cheese, Corn tortilla chips, Sour cream, Chopped fresh cilantro
• Serve a wedge of lime and a few slices of avocado.
  Sliced avocado
  

Video

Notes

• Nutritional information does not include optional toppings.

Storage: Store creamy chicken tortilla soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 399kcal | Carbohydrates: 29g | Protein: 29g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 90mg | Sodium: 763mg | Potassium: 1004mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1064IU | Vitamin C: 24mg | Calcium: 108mg | Iron: 4mg

How to Make Creamy Chicken Tortilla Soup Step by Step

Sauté the Veggies: Crush enough tortilla chips to make 3 tablespoons and set aside. Heat a Dutch oven over medium heat, and add 2 tablespoons of vegetable oil. Add 1 diced yellow onion and cook for 3 minutes or until softened and translucent. Add 2 diced jalapeños and cook for an additional 1 minute, then add 4 cloves of minced garlic and cook for 30 seconds.

Cook the Soup: Pour in 6 cups of low-sodium chicken broth, 29 ounces (2 cans) of fire-roasted diced tomatoes and green chilies, 11 ounces (1 can) of corn kernels, 14.5 ounces (1 can) of black beans, 1 tablespoon of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, ⅛ teaspoon of crushed red pepper flakes, and the 3 tablespoons of crushed corn tortilla chips.

Cook the Chicken: If using raw chicken breasts, add them now and reduce the heat to low. Simmer for 20 minutes, or until chicken is cooked through.

Shred the Chicken: Remove the chicken breasts and use two forks to shred. Transfer the shredded chicken back into the pot. (If using chopped rotisserie chicken, add it now.)

Add the Cream: Add the juice of 2 limes and 1 cup of heavy cream. Stir well and season with salt and pepper. Cook until heated through.

Serve the Soup: Ladle the soup into serving bowls and sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream, and chopped fresh cilantro. Serve a wedge of lime and a few slices of avocado.

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The post Creamy Chicken Tortilla Soup appeared first on The Cookie Rookie®.

Tuscan chicken is one of my favorite meals, and turning it into a soup was surprisingly easy. I love the rich umami flavor of the sun-dried tomatoes and the creaminess of the beans and potatoes. This Tuscan chicken soup is one of my favorite soup recipes of all time!

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Tuscan Chicken Soup Recipe

Tuscan chicken soup is loaded with plenty of chicken, veggies, beans, greens, and umami-bomb sun-dried tomatoes!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 bowls

Calories 328kcal

Author Laurel Perry

Equipment

• Dutch Oven

Ingredients

• 2 boneless, skinless chicken breasts
• 6 cups low-sodium chicken broth
• 1 teaspoon kosher salt divided
• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 medium carrots peeled and chopped
• 1 rib celery sliced
• ¼ cup chopped sun-dried tomatoes
• 2 cloves garlic minced
• 2 medium potatoes diced
• 1 tablespoon Italian seasoning
• ½ teaspoon ground black pepper
• 15.5 ounces canned cannellini beans drained and rinsed (1 can)
• 2 cups chopped kale
• ¼ cup freshly grated parmesan cheese plus more for garnish
• 2 tablespoons chopped fresh parsley

Instructions

• Add the chicken breasts, chicken broth, and ½ teaspoon salt to a large Dutch oven. Bring to a boil, reduce to a simmer, cover, and cook for 10-14 minutes until the chicken is tender.
  2 boneless, skinless chicken breasts, 6 cups low-sodium chicken broth, 1 teaspoon kosher salt
  
• Remove the chicken from the pot and shred. Reserve the chicken broth and set both aside. Wipe out the pot and return it to the heat.
  
• Heat the olive oil in the pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  1 tablespoon olive oil, 1 medium onion, 2 medium carrots, 1 rib celery
• Stir in the sun dried tomatoes and garlic. Cook for 1-2 more minutes.
  ¼ cup chopped sun-dried tomatoes, 2 cloves garlic
  
• Add in the potatoes, chicken broth, Italian seasoning, remaining salt and pepper. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 10 minutes.
  2 medium potatoes, 1 tablespoon Italian seasoning, ½ teaspoon ground black pepper
  
• Stir in the cannellini beans, cooked shredded chicken, kale and ¼ cup parmesan cheese. Cook until warmed through.
  15.5 ounces canned cannellini beans, 2 cups chopped kale, ¼ cup freshly grated parmesan cheese
• Stir in the parsley and serve with extra parmesan.
  2 tablespoons chopped fresh parsley
  

Video

Nutrition

Serving: 1bowl | Calories: 328kcal | Carbohydrates: 37g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 660mg | Potassium: 1388mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4355IU | Vitamin C: 25mg | Calcium: 165mg | Iron: 5mg

How to Make Tuscan Chicken Soup Step by Step

Cook the Chicken: Add 2 boneless, skinless chicken breasts, 6 cups of low-sodium chicken broth, and ½ teaspoon of kosher salt to a large Dutch oven. Bring to a boil, reduce to a simmer, cover, and cook for 10-14 minutes until the chicken is tender.

Shred the Chicken: Remove the chicken from the pot and shred. Reserve the chicken broth and set both aside. Wipe out the pot and return it to the heat.

Sauté the Veggies: Heat 1 tablespoon of olive oil in the pot over medium heat. Add 1 chopped medium onion, 2 peeled and chopped medium carrots, and 1 sliced rib of celery. Cook until softened, about 5-7 minutes. Stir in ¼ cup of chopped sun-dried tomatoes and 2 minced cloves of garlic. Cook for 1-2 more minutes.

Cook the Potatoes: Add in 2 diced medium potatoes, the reserved chicken broth, 1 tablespoon of Italian seasoning, the remaining ½ teaspoon of salt, and ½ teaspoon of black pepper. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 10 minutes.

Add the Beans: Stir in a drained and rinsed 15.5-ounce can of cannellini beans, the cooked shredded chicken, 2 cups of chopped kale, and ¼ cup of Parmesan cheese. Cook until warmed through. Stir in 2 tablespoons of chopped fresh parsley and serve with extra parmesan.

How to Store and Reheat

Store leftover Tuscan chicken soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.

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The post Tuscan Chicken Soup appeared first on The Cookie Rookie®.