This Deconstructed Wonton Soup has all the cozy comfort of your favorite takeout classic—just way easier to make at home. Juicy pork (or chicken) meatballs take the place of fussy wrapping, floating in a flavorful broth with slivers of wonton wrappers, carrots, and a splash of sesame. All the flavor, none of the folding.

Truth is, I love wonton soup—but I don’t always love the whole folding-and-sealing process. So this version? It’s my lazy-day hero. You still get all the good stuff: the tender, gingery meatballs, the slippery wonton noodles, that sesame-soy broth… but it’s on the table fast and without a single pleat. It’s one of those weeknight wins I keep coming back to.

Before You Start

This is everything you love about wonton soup, just minus the folding marathon. But even a shortcut version needs a few smart moves to get it just right.

Use Ground Pork

You need to use ground pork to get that classic wonton flavor. It gives you that rich, juicy filling you’d expect from traditional wontons. But chicken or turkey works great if you want something leaner.

Don’t Overwork the Meatball Filling

You want the meatballs to be tender, not dense. Use a gentle hand when forming them—1-inch size cooks evenly and quickly.

Don’t Skip the Aromatics

Sliced ginger and green onion infuse the soup as it simmers. You can fish them out later, but they’re key for big flavor with minimal effort.

Cut the Wonton Wrappers into Strips

Think of them as chewy little noodles. Toss them in during the last few minutes so they stay soft but not mushy.

Season at the End

Between the broth, soy sauce, and sesame oil, there’s a lot of salt and umami going on. Taste first, then adjust so you don’t overshoot.

This soup comes together fast—just a little chopping, rolling, and simmering. It’s the kind of meal that makes you look like you tried way harder than you actually did.

In a large bowl, mix together the ground pork (or chicken), green onions, garlic, soy sauce, sesame oil, ginger, white pepper, and cornstarch. Mix until well combined but don’t overdo it—overmixing makes them tough. Roll into 1-inch meatballs and set aside.

In a large pot, bring the chicken broth to a boil with the sliced ginger, green onions, and carrots. Let it simmer for a few minutes to get that gingery, aromatic base going.

Gently drop the meatballs into the broth—no crowding! Let them cook for 10–15 minutes until they’re cooked through and floating to the top. Tip: Skim off any foam for a cleaner broth.

Cut the wrappers into strips and stir them into the soup during the last 2–3 minutes of cooking. They’ll soften into silky “noodles” without going mushy.

Remove the large ginger pieces and green onion stems if you’d like. Stir in your soy sauce, sesame oil, and season to taste with salt and pepper. Ladle into bowls and top with sliced green onions. Add a drizzle of chili oil if you like a little heat—I always do.

How To Serve

This soup is already a meal in itself—protein, broth, noodles, veggies—it’s all in there. But here’s how to make it feel even more like a full spread:

Asian Style Slaw

Asian Lettuce Wraps

Asian Ground Beef Noodles

Asian Style Pepper Steak

More Delicious Soups To Try

• Chicken and Leek Soup
• Italian Wedding Soup
• Lasagna Soup
• Egg Drop Soup
• Instant Pot Creamy Potato Sausage Soup

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Deconstructed Wonton Soup

This Deconstructed Wonton Soup has all the comforting flavors of the classic, minus the folding! Juicy pork meatballs, savory ginger-infused broth, tender carrots, and chewy wonton strips come together in a cozy, flavor-packed bowl that’s ready in just 35 minutes.

Course Lunch, Soup

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 341kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

For the Meatballs (Wonton Filling):

• 1 pound ground pork or chicken
• 2 green onions finely chopped
• 3 cloves garlic minced
• 1 tablespoon soy sauce low sodium
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• ½ teaspoon white pepper or black pepper
• 1 teaspoon cornstarch

For the Soup:

• 8 cups chicken broth
• 1 inch piece ginger thinly sliced
• 3 green onions cut into 3 inch pieces
• 2 medium carrots julienned or thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 8-10 wonton wrappers cut into strips
• salt and pepper to taste

For Garnish:

• sliced green onions
• chili oil optional

US Customary – Metric

Instructions

• In a large bowl, combine ground pork, green onions, garlic, soy sauce, sesame oil, ginger, white pepper, and cornstarch. Mix until well combined.
• Form the mixture into small meatballs, about 1-inch in diameter, and set aside.
• In a large pot, bring the chicken broth, sliced ginger, green onions and carrots to a boil.
• Gently add the meatballs to the pot and cook for about 10-15 minutes, until they're cooked through and float to the surface.
• Gently stir in the wonton wrapper pieces. Let them cook for 2-3 minutes until tender.
• Taste the soup and adjust seasoning with salt, pepper, or additional soy sauce if needed.
• Remove the ginger and green onions, if you wish. Season the soup with the soy sauce, sesame oil, and salt to taste.
• Ladle the soup into bowls and garnish with sliced green onions, fresh cilantro, and a drizzle of chili oil if desired.

Notes

1. Meat choice: Pork is classic, but ground chicken or turkey work great. Just don’t use extra lean—fat = flavor and tenderness.
2. Ginger + green onion in broth: These are for infusing flavor, not eating—feel free to pull them out before serving.
3. Wonton wrappers: Cut into strips, they mimic noodles beautifully. Add them right at the end so they stay tender, not gummy.
4. Low-sodium broth: Go for low-sodium if using store-bought broth—you can always add salt later, but you can’t un-salt soup.
5. Chili oil is optional—but not really. Okay fine, optional. But it really takes this soup to the next level.

Nutrition

Serving: 1serving | Calories: 341kcal | Carbohydrates: 14g | Protein: 21g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 498mg | Potassium: 629mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3503IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

The post Deconstructed Wonton Soup appeared first on Craving Home Cooked.

Forget the fancy steaks and expensive dinners out, today I’m keeping it humble with this Poor Man’s Steak and Onion Gravy! Think juicy beef patties simmering away in a savory onion gravy that’s honestly good enough to drink (but please don’t actually drink it, tempting as it is).

If you’re looking for something hearty, comforting, and budget-friendly, this recipe was my go-to back when “fancy dinners” meant adding extra gravy. Poor Man’s Steak, meet onion gravy—my husband’s secret weakness. It might not be gourmet, but it’s definitely marriage material!

Before You Start

• Patty perfection: Don’t go overboard mixing your beef, less handling keeps your patties tender and juicy. Shape gently, this isn’t the time to squeeze out your frustrations.
• Breadcrumb know-how: Regular breadcrumbs are my go-to, but panko works just fine if that’s what you have hanging in your pantry.
• Gravy secrets: Patience is key! Let those onions fully caramelize to get that nice and deep flavor. Trust me, it’s worth it.
• Taste as you go: I like to taste as I go, whether it’s the patties or the gravy, but be conservative. At the end, give it another taste and adjust with salt and pepper if you need to. Everyone’s taste buds and broth brands differ.

Ingredients You’ll Need

• Ground Beef: Lean ground beef around 85-90% is your sweet spot, juicy without being greasy.
• Breadcrumbs and egg: Your binding buddies. These 2 ingredients keep your patties intact while cooking.
• Onions: The sweeter the better. Go for yellow onions, they caramelize beautifully.
• Beef broth: I always opt for low sodium or no sodium added broth, this keeps you in control of the saltiness.
• Worcestershire sauce: Adds that subtle, tangy and umami kick we all secretly love.

First, combine the ground beef, breadcrumbs, eggs, seasonings, and Worcestershire sauce gently, no aggressive kneading, unless tough patties are your thing.

Now, shape the mixture into 4 even oval patties, keep them fairly thin so they cook evenly. Don’t overpack them, looser patties stay juicy and tender.

Tip: Wet your hands slightly when forming the patties, this stops the meat from sticking to your hands.

Heat a skillet over medium heat until nice and hot, you should hear that perfect sizzle when the patties hit the pan. Cook the patties for 4 to 5 minutes per side until beautifully browned. Don’t worry if they’re not cooked through, they’ll simmer in the gravy later. Transfer them to a plate and set aside.

Tip: Do NOT clean out the pan after browning, we want those crispy bits at the bottom for extra flavor.

This is where your patience pays off. In the same skillet, melt the butter and sauté the onions until golden and slightly sweet. It takes about 5 to 7 minutes, if not longer, resist rushing, caramelized onions are key to a rich gravy.

Sprinkle the flour directly over the onions, stir well, and cook for another minute to get rid of that raw flour taste. Keep Stirring to avoid lumps so that you get a smooth gravy.

Now, gradually whisk the beef broth into the skillet, scraping up any tasty bits stuck to the pan. Add the Worcestershire sauce, salt and pepper, then simmer gently until the gravy is thick and glossy. This should take about 5 minutes.

Tip: Taste the gravy now and adjust seasoning to your liking, because bland gravy is a kitchen tragedy.

Time to nestle those browned patties into the gravy and make sure to spoon some of that sauce over the top. Cover and simmer on low for 10 minutes. This allow the patties to soak up some of that gravy flavor. And that’s it, you’re done. I like to garnish mine with a bit of fresh parsley and you’re ready to serve.

How To Serve

I highly recommend serving these patties on a bed of creamy mashed potatoes (the fluffier, the better). Rice works wonders, too, soaking up every last drop of that irresistible gravy. Here are some other sides you can serve this dish with:

Buttered Noodles

Roasted Green Beans

Cornbread Muffins

Amish White Bread

Try These Next

• Instant Pot Salisbury Steak
• Italian Style Hamburger Steak
• Rissoles
• Vegetable Fritters
• Salisbury Steak

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Poor Man’s Steak with Onion Gravy

This Poor Man’s Steak with Onion Gravy is hearty comfort food at its best. Juicy beef patties simmered in a savory, rich onion gravy—easy, budget-friendly, and totally delicious.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 426kcal

Author Joanna Cismaru

Ingredients

For the steak patties:

• 1 pound ground beef
• ½ cup breadcrumbs
• 1 egg
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon Worcestershire sauce

For the gravy:

• 1 tablespoon butter
• 1 large onion sliced
• 2 tablespoons all-purpose flour
• 2 cups beef broth low sodium
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon black pepper

US Customary – Metric

Instructions

• In a bowl, mix ground beef, breadcrumbs, egg, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Shape into 4 oval patties.
• Heat a skillet over medium heat and cook the patties for 4-5 minutes per side until browned. Remove and set aside.
• In the same skillet, melt butter and add sliced onions. Sauté for 5 minutes until caramelized.
• Sprinkle flour over the onions and stir well. Gradually whisk in beef broth, Worcestershire sauce, salt, and pepper. Let simmer for 5 minutes until thickened.
• Return patties to the skillet, cover, and simmer for 10 minutes. Serve with mashed potatoes or rice.

Notes

1. Ground Beef: Leaner beef works best—85-90% lean ensures juicy patties without excess grease.
2. Caramelizing Onions: Don’t rush! Proper caramelization deepens gravy flavor immensely.
3. Gravy Thickness: Adjust gravy thickness easily—too thick, add broth; too thin, simmer a bit longer.
4. Freezing & Storage: Patties and gravy freeze separately beautifully for easy meals later. Thaw overnight in the fridge, then gently reheat.

Nutrition

Serving: 1serving | Calories: 426kcal | Carbohydrates: 18g | Protein: 26g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 1382mg | Potassium: 707mg | Fiber: 2g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 4mg

The post Poor Man’s Steak with Onion Gravy appeared first on Craving Home Cooked.

One-Pot Garlic Butter Chicken and Rice is what happens when three simple ingredients—garlic, butter, and chicken—do all the heavy lifting to create something ridiculously flavorful. Juicy, golden-browned chicken, fragrant garlic butter, and perfectly cooked rice all come together in one pan, soaking up every last drop of savory, garlicky goodness. And the best part? It’s done in 40 minutes with minimal effort and only ONE dish to wash.

One-Pot Garlic Butter Chicken and Rice – The Ultimate Weeknight Hero

This dish works because it nails the basics. The chicken is properly seared for maximum flavor, the garlic butter infuses every bite with rich, aromatic depth, and the rice absorbs all those golden, buttery drippings for a perfectly tender, flavorful finish. It’s simple, foolproof, and absolutely packed with flavor—the kind of recipe you’ll find yourself making again and again.

Before You Start – Pro Tips for the Best Chicken & Rice

This dish may be easy, but a few small tweaks will make it next-level good. Follow these tips, and you’ll get juicy, flavorful chicken, fluffy rice, and a garlic butter infusion in every bite.

The Chicken – Flavor Starts Here

• Chicken thighs = more flavor, more juiciness. Don’t swap for chicken breast unless you love dry, sad chicken.
• Brown it properly! Let the chicken sear in the butter before adding anything else—this builds the best flavor.
• Shortcut: If you only have chicken breast, cut it into small pieces and cook it quickly to avoid dryness.

The Rice – Perfectly Fluffy, Never Mushy

• Use long-grain white rice—it stays separate and fluffy. Short-grain gets too sticky, and brown rice takes too long.
• Once the rice is in, DON’T stir. Stirring releases starch and makes it mushy—just let it cook undisturbed.
• Pro Tip: If your rice is too wet at the end, leave the lid off for a few minutes to let steam escape.

The Garlic Butter – The Star of the Show

• Garlic burns fast! Only cook it for 30 seconds before adding the rice and broth—any longer, and it turns bitter.
• Use fresh garlic. Pre-minced garlic from a jar won’t give you the same punchy, rich flavor.
• Extra Flavor Hack: Want a little heat? Add a pinch of red pepper flakes with the garlic!

Melt the butter in a large skillet over medium heat. Let’s be real—anything that starts with butter is already headed in the right direction. Season the chicken with salt, pepper, and paprika. This simple seasoning combo does all the heavy lifting for flavor.

Add the chicken to the pan and DON’T TOUCH IT. Let it sear for about 5 minutes until it develops a deep golden crust (color = flavor!). If you start flipping it too soon, you’re missing out on all that delicious browning.

Pro Tip: If your pan is too crowded, cook the chicken in batches. Overcrowding = steaming instead of searing, and we are NOT here for sad, pale chicken.

Stir in the minced garlic and cook for 30 seconds. That’s just enough time for it to become fragrant without burning (burnt garlic = bitter disaster). Immediately add the rice, broth, thyme, and dried parsley. The garlic flavors will infuse into the broth, giving the rice that deep, savory, buttery taste.

Extra Flavor Hack: Want even more garlicky goodness? Stir in a clove of roasted garlic at the end. It’s a game-changer.

Give everything a good stir, then bring the mixture to a simmer. This ensures the rice is evenly coated in all that garlicky, buttery goodness. Cover, reduce the heat to LOW, and walk away for 20 minutes. No peeking, no stirring—just trust the process.

Why No Stirring? Stirring releases starch, which turns the rice gloopy instead of fluffy. Just leave it alone, and it will cook to perfection.

Once the rice is tender, stir in the Parmesan cheese. This is where the magic happens—the cheese melts into the rice, making it extra creamy and flavorful. Garnish with fresh parsley. It adds a pop of color and balances out the richness of the butter and cheese.

Final Pro Tip: Want even more richness? Stir in an extra tablespoon of butter at the end. Because, let’s be honest—butter makes everything better.

How To Serve

Serve straight from the pan. Less cleanup, more time to enjoy your masterpiece. Want to take it up a notch? Add a squeeze of lemon for a little brightness. Here are a few sides and extras that pair perfectly.

Cucumber Tomato Salad

Roasted Green Beans

Breadsticks Recipe

Amish White Bread

More Delicious Chicken And Rice Dishes

• Chicken Rice Soup
• No Peek Chicken Rice Casserole
• Skillet Cajun Chicken and Rice
• Southwest Chicken And Rice Skillet
• Chicken Enchilada Rice Casserole

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One-Pot Garlic Butter Chicken and Rice

This One-Pot Garlic Butter Chicken and Rice is the ultimate easy comfort food! Juicy, garlicky chicken, buttery fluffy rice, and a hint of Parmesan all come together in one pan for a no-fuss, flavor-packed meal. Ready in 40 minutes with minimal cleanup!

Course Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 403kcal

Author Joanna Cismaru

Ingredients

• 1 tablespoon butter
• 1 pound boneless skinless chicken thighs cut into bite-sized pieces
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 3 cloves garlic minced
• 1 cup long-grain white rice uncooked
• 2 cups chicken broth low sodium
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ cup Parmesan cheese grated
• fresh parsley for garnish

US Customary – Metric

Instructions

• In a large skillet over medium heat, melt butter. Season the chicken with salt, pepper, and paprika. Add to the skillet and cook until browned, about 5 minutes.
• Stir in garlic and cook for 30 seconds. Add rice, chicken broth, thyme, and parsley. Stir well and bring to a simmer.
• Cover and cook on low heat for 20 minutes until rice is tender.
• Stir in Parmesan cheese, garnish with fresh parsley, and serve.

Notes

1. Chicken thighs = best choice! They stay juicy and flavorful while cooking with the rice. If using chicken breast, cut it into small pieces and add it back in at the end to prevent dryness.
2. Long-grain white rice is key. Short-grain will turn sticky, and brown rice takes too long (if using, add extra broth & time).
3. No stirring while the rice cooks! Let it steam undisturbed—stirring releases starch, making it mushy instead of fluffy.
4. Garlic burns fast! Cook it for just 30 seconds before adding the broth—any longer, and it turns bitter.
5. Too much liquid at the end? Remove the lid and let it sit for a few minutes to allow excess moisture to evaporate.
6. Want even more richness? Stir in an extra tablespoon of butter at the end. Because butter makes everything better.
7. Make it ahead! This stores & reheats well—just add a splash of broth when reheating to bring the rice back to life.

Nutrition

Serving: 1serving | Calories: 403kcal | Carbohydrates: 40g | Protein: 32g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 944mg | Potassium: 470mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 2mg

The post One-Pot Garlic Butter Chicken and Rice appeared first on Craving Home Cooked.

Ever have one of those recipes you stumble across almost by accident but then wonder how you ever lived without it? For me, that’s this Cabbage and Noodles with Sausage dish—comforting, quick, and utterly irresistible.

The first time I made it, my husband looked skeptical (he always does with new recipes), but by the time his plate was empty, I knew we had a winner. Simple ingredients, big flavors, and ready in just 30 minutes—what’s not to love?

Before You Start: My Top Tips

Cabbage

• Choosing: Choose fresh, firm green cabbage that feels crisp and heavy. This ensures it cooks perfectly without turning mushy.
• Shredding: Use a sharp knife or a mandoline for quick, even shreds. If using a mandoline, always wear a protective glove to keep your fingers safe! Trust me, I’m speaking from experience here.
• Cooking Tips: Sauté the cabbage without overcrowding the pan, giving it enough space to caramelize and develop flavor rather than steaming.

Sausage

• Selecting: Kielbasa is ideal—smoky, flavorful, and browns nicely. Even slices help ensure consistent cooking.
• Cooking: Brown sausage thoroughly; crispy edges are key to unlocking maximum flavor.

Egg Noodles

• Best Type: Egg noodles are perfect since they hold onto flavors without turning soggy. If substituting, choose sturdy pasta shapes like rigatoni or farfalle.

Extra Boost Flavor

• Vinegar: Don’t skip the apple cider vinegar. It adds essential brightness, balancing the rich, smoky flavors perfectly.

Boil egg noodles just until al dente according to the package instructions—avoid overcooking so they maintain the perfect bite.

Tip: Add a pinch of salt to the water to season the noodles as they cook.

In a large skillet over medium heat, melt butter and brown sausage slices thoroughly, 3-4 minutes per side. Those crispy bits are pure flavor!

Tip: Don’t rush this step; deep browning builds incredible flavor.

In the same skillet, sauté onion and shredded cabbage until softened and lightly caramelized, about 5 minutes. Add garlic and spices, stirring well to fully coat and release their aromas.

Tip: Adding garlic after onions and cabbage prevents it from burning.

Add chicken broth and apple cider vinegar, then cover and simmer gently for about 5-7 minutes, allowing flavors to meld.

Tip: Covering the skillet helps cabbage steam gently and keeps moisture in.

Toss cooked sausage and noodles back into the skillet, stirring gently until everything is evenly coated and heated through, about 2 minutes. Serve warm and enjoy immediately!

Tip: Finish with freshly cracked black pepper for an extra punch of flavor.

How To Serve

This hearty dish is perfect on its own, but here are a few easy ideas to round out your meal:

Oven Roasted Carrots

How To Steam Broccoli

Breadsticks Recipe

Avocado Tomato Salad

More Delicious Cabbage Recipes

• Braised Cabbage
• Easy Coleslaw Recipe
• Stuffed Cabbage Rolls
• Cabbage Soup
• Cabbage Roll Casserole

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Cabbage and Noodles with Sausage

Easy Cabbage and Noodles with Sausage—quick comfort food with kielbasa, tender cabbage, and egg noodles. Perfect weeknight meal in 30 mins!

Course Dinner

Cuisine American, European

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 727kcal

Author Joanna Cismaru

Ingredients

• 12 ounces egg noodles
• 1 tablespoon butter
• 1 pound smoked sausage kielbasa, sliced
• 1 small onion chopped
• 4 cups green cabbage shredded
• 2 cloves garlic minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ cup chicken broth low sodium
• 1 tablespoon apple cider vinegar

US Customary – Metric

Instructions

• Cook egg noodles according to package directions. Drain and set aside.
• In a large skillet over medium heat, melt butter. Add sliced sausage and cook until browned, about 3-4 minutes per side. Remove and set aside.
• In the same skillet, add onion and cabbage. Sauté for 5 minutes until softened. Add garlic, salt, pepper, and smoked paprika. Stir well.
• Pour in chicken broth and vinegar. Cover and cook for 5-7 minutes, stirring occasionally.
• Add the cooked sausage and drained noodles to the skillet. Toss everything together and cook for another 2 minutes. Serve warm.

Notes

1. Extra Veggies: Feel free to toss in additional veggies like sliced bell peppers, carrots, or mushrooms for more color and nutrition.
2. Adjust Seasoning: Taste before serving and adjust salt, pepper, or vinegar as needed—personal preferences can vary!
3. Serving Suggestion: Sprinkle a bit of fresh parsley or grated Parmesan on top just before serving for added freshness and flavor.

Nutrition

Serving: 1serving | Calories: 727kcal | Carbohydrates: 70g | Protein: 28g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 1606mg | Potassium: 610mg | Fiber: 5g | Sugar: 5g | Vitamin A: 334IU | Vitamin C: 27mg | Calcium: 77mg | Iron: 3mg

The post Cabbage and Noodles with Sausage appeared first on Craving Home Cooked.

There’s nothing like a big bowl of Chicken and Leek Soup to warm you up from the inside out. The delicate sweetness of leeks, tender rotisserie chicken, and a splash of lemon to brighten everything up—this is the kind of cozy meal that feels like a hug in a bowl.

This Chicken and Leek Soup is packed with flavor, comes together in under an hour, and is as nourishing as it is satisfying. Whether you’re looking for an easy weeknight dinner or something soothing for a chilly day, this soup has you covered.

Before You Start – Everything You Need to Know

This Chicken and Leek Soup is simple, comforting, and incredibly flavorful. But before we dive in, here’s what you need to know to make it foolproof and flexible!

Leeks – The Right Way To Prep

Leeks add a delicate, slightly sweet onion flavor that makes this soup unique. The trick? They trap dirt between their layers, so you must rinse them well. Slice them in half lengthwise, then fan out the layers under running water to remove any grit. I always do this before chopping!

Tip: If you’re in a hurry, swap leeks for a mix of sweet onion and green onions—it’s not exactly the same, but it works!

Use Rotisserie Chicken for Convenience

This is my go-to shortcut for soups. It saves time, adds great flavor, and makes this a quick meal. If you have leftover roasted chicken or turkey, that works too!

Tip: If cooking raw chicken, simmer whole breasts or thighs in the broth for 20 minutes, then shred before adding the pasta.

Pasta – Cook It Just Right

Ditalini pasta is perfect because it’s small but hearty. It soaks up some of the broth while still holding its shape.

Tip: If you plan to store leftovers, cook the pasta separately and add it to individual bowls when serving. Otherwise, it’ll keep soaking up liquid and become mushy.

Lemon Juice – The Secret to Bright Flavor

The fresh lemon juice at the end is everything! It balances the richness and gives the soup a fresh, zesty finish. I always start with one lemon and add more if needed.

Tip: Taste before adding extra lemon—it’s easy to go overboard!

This soup comes together in just a few simple steps, but each one adds layers of flavor. Here’s exactly how I do it to get the best results every time!

Start by heating butter and olive oil in a large pot over medium heat. The mix of both gives you flavor from the butter and a higher smoking point from the oil. Toss in the leeks, carrots, and celery and sauté for about 5-7 minutes until softened. This step builds the foundation of the soup’s flavor, so don’t rush it!

Now, add the garlic, Italian seasoning, salt, and pepper. Stir and cook for another 30 seconds to 1 minute—this brings out the best in the spices and makes the garlic fragrant.

Pour in the chicken broth (or broth + water) and add the chicken bouillon seasoning for extra depth. Bring it to a gentle boil, which helps all those flavors meld together.

Stir in the ditalini pasta and let it simmer for 8-10 minutes until al dente. This small pasta is perfect because it holds its shape without overwhelming the broth.

Tip: If you’re making this soup ahead, cook the pasta separately and add it when serving so it doesn’t get too soft.

Stir in the shredded rotisserie chicken, fresh spinach, and a squeeze of lemon juice. The lemon brightens up the broth and balances everything out. Let the soup simmer for another 2-3 minutes until the spinach wilts and the flavors fully develop.

Tip: Always taste before adding extra lemon—you want a fresh zing, but not too much tang.

Finally, stir in freshly shredded Parmesan cheese and chopped dill. This step takes the soup from great to restaurant-quality! The cheese melts into the broth for an almost creamy texture, and the dill adds a fresh, herby contrast.

Ladle the soup into bowls, garnish with extra Parmesan and dill, and serve hot.

How To Serve

This soup is comforting and satisfying on its own, but if you want to round out the meal, here are some of my favorite serving ideas:

No Knead Olive Bread

Mushroom Arugula Warm Salad

Greek Salad

Fluffy Dinner Rolls

More Delicious Soup Recipes

• Chicken Potato Soup
• Cream of Cauliflower Soup
• Lasagna Soup
• Creamy Chicken Wild Rice Soup
• Taco Soup

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Chicken and Leek Soup

This Chicken and Leek Soup is a comforting, flavor-packed bowl of goodness! Made with tender rotisserie chicken, sautéed leeks, carrots, celery, and a touch of lemon for brightness, this soup is the perfect balance of hearty and refreshing. Parmesan adds a rich, savory finish, while fresh dill brings a pop of freshness. Ready in just 45 minutes, it’s a cozy, nourishing meal that’s perfect for any night of the week!

Course Brunch, Lunch, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 359kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil use rosemary-infused olive oil if desired
• 2 large leeks cleaned, halved, and sliced
• 2 medium carrots diced
• 2 stalks celery diced
• 6 cloves garlic minced (adjust to taste)
• 1 tablespoon Italian seasoning
• salt and black pepper to taste
• 8 cups chicken broth or 6 cups broth + 2 cups water
• 1 teaspoon chicken bouillon seasoning
• 1 cup ditalini pasta
• juice from 1-2 lemons to taste
• 1 rotisserie chicken shredded
• 2 cups fresh spinach
• 1 cup Parmesan cheese freshly shredded
• Fresh dill to taste

US Customary – Metric

Instructions

• In a large pot, heat the butter and olive oil over medium heat. Add the leeks, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Stir in the Italian seasoning, salt, and black pepper. Cook for 30 seconds to 1 minute.
• Add the chicken broth (or broth + water), and chicken bouillon seasoning. Bring the soup to a boil.
• Stir in the ditalini pasta. Reduce the heat to a simmer and cook for 8-10 minutes, or until the pasta is al dente.
• Stir the lemon juice, shredded rotisserie chicken, and spinach into the soup. Let it simmer for 2-3 minutes until the spinach is wilted and the soup is slightly thickened.
• Stir in freshly shredded Parmesan cheese, and fresh dill. Adjust seasoning with salt, black pepper, and additional lemon juice if needed.
• Ladle the soup into bowls and garnish with extra Parmesan, or dill if desired.

Notes

1. Leeks – Clean them well! Leeks can trap a lot of dirt, so slice them first and rinse in a bowl of water to remove any grit.
2. Pasta absorbs liquid! If making ahead, cook the pasta separately and add it when serving to keep it from getting too soft.
3. Rotisserie Chicken Shortcut – This recipe is all about simplicity! Using rotisserie chicken saves time, but you can also cook fresh chicken breasts or thighs in the broth before shredding.
4. Make it creamier – Stir in a splash of heavy cream or a dollop of Greek yogurt for extra richness.
5. More greens? Yes, please! Swap spinach for kale or Swiss chard for a heartier bite.
6. Storage & Freezing – This soup keeps well in the fridge for up to 4 days. If freezing, leave out the pasta and add fresh when reheating to avoid it turning mushy.
7. Lemon Brightens Everything! Start with juice from one lemon and taste before adding more—you want the perfect balance of fresh acidity without overpowering the soup.

Nutrition

Calories: 359kcal | Carbohydrates: 25g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 576mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3819IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 2mg

The post Chicken and Leek Soup appeared first on Craving Home Cooked.

If you love lasagna but don’t always have the time (or patience) to layer everything perfectly, this Lasagna Soup is your answer. All the rich, cheesy, saucy goodness of classic lasagna, but in a warm, cozy bowl.

I’ve made this recipe so many times because it’s just so easy—hearty, packed with flavor, and done in 40 minutes. Plus, the ricotta topping? It’s EVERYTHING. It melts right into the soup, giving you those creamy, cheesy bites just like the real thing.

If you’re craving a comforting, family-friendly dinner that comes together in one pot, this is THE recipe. Let’s make it!

Before You Start – Must-Know Tips

Before you dive in, here’s what you need to know to get the most flavor out of every bite and make this recipe foolproof.

The Meat – Why Use Two Types?

Using both Italian sausage and ground beef gives you the best of both worlds—the sausage adds bold, herby flavors, while the lean beef keeps it hearty without being greasy. If you only have one, that’s fine, but trust me, the mix takes this to another level.

Want a lighter version? Swap for ground turkey or chicken, but add extra Italian seasoning to compensate for the flavor.

The Lasagna Noodles – No Need to Pre-Cook!

You’re breaking up dry lasagna noodles and cooking them right in the soup. This soaks up all that rich broth and gives the soup a thick, almost stew-like consistency.

Don’t have lasagna noodles? Swap in fusilli, bowtie, or broken spaghetti—whatever you have!

Make-Ahead Tip: If you plan to store leftovers, cook the noodles separately so they don’t absorb all the broth.

The Ricotta Mixture – Don’t Skip It!

That creamy, cheesy dollop makes this soup taste like real lasagna. As soon as it melts into the hot soup, you get that signature creamy-cheesy bite.

Short on time? Swap ricotta for a sprinkle of mozzarella & Parmesan directly on top.

Not a fan of ricotta? Try cottage cheese—it works surprisingly well!

The Broth – How Much Do You Need?

I recommend starting with 6 cups of broth and adding more as needed. The noodles will absorb some liquid as they cook, so if you like a soupier consistency, add extra broth at the end.

Leftovers? The soup will thicken in the fridge, so stir in a little broth when reheating to bring it back to life.

This is one of the easiest soups you’ll ever make—all the flavors of lasagna, but in a single pot and ready in 40 minutes! Here’s how to make it perfect every time.

Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3-4 minutes until softened. Stir in garlic and cook for another minute—this releases all that deep, rich flavor.

Pro Tip: If your garlic burns quickly, lower the heat slightly before adding it.

Add Italian sausage and ground beef, breaking them up as they cook. Brown until no longer pink and drain any excess fat.

For even more flavor? Let the meat develop a bit of a golden crust before stirring—it adds depth to the soup!

Stir in tomato paste and cook for 1-2 minutes—this caramelizes it and intensifies the tomato flavor. Then add:

✔ Marinara sauce for a rich, smooth tomato base
✔ Italian seasoning & red pepper flakes for that herby kick
✔ Salt & pepper to taste

Let everything simmer for 10 minutes to let the flavors meld.

Pour in beef broth and bring the soup to a gentle boil. Then, break lasagna noodles into pieces and stir them in. Stir occasionally so they don’t stick together! Cook 8-10 minutes or until tender.

Want it thicker? Simmer a little longer, stirring occasionally.

This is what makes the broth rich and velvety—add it at the end and let it simmer for 2-3 minutes.

Dairy-Free Option: Swap for coconut cream or cashew cream.

In a bowl, mix:

✔ Ricotta cheese – the creamy base
✔ Mozzarella & Parmesan – for melty goodness
✔ Fresh parsley – adds a pop of freshness
✔ Salt & pepper – to season it just right

Pro Tip: Mix in a little lemon zest for a bright, fresh twist.

Ladle the soup into bowls and top each with a scoop of the ricotta mixture. As it melts into the soup, you’ll get that classic lasagna flavor in every bite! Garnish with fresh basil or extra cheese.

Make It Your Own – Easy Customizations

This Lasagna Soup is incredibly versatile, so you can easily tweak it based on what you have or your dietary preferences.

• Lighter Option: Use ground turkey, half-and-half instead of cream, or add extra veggies.
• Vegetarian: Skip the meat, use veggie broth, and add mushrooms or lentils.
• Spicy: Use hot Italian sausage, extra red pepper flakes, or Calabrian chili paste.
• Extra Creamy: Stir in more cheese or blend ricotta into the broth.
• Low-Carb: Swap noodles for zucchini ribbons or cauliflower rice.

How to Serve Lasagna Soup

This soup is already packed with flavor, but don’t skip the ricotta mixture. Some sides and toppings can also make it even better! Here’s how to serve it up:

Breadsticks Recipe

Garlic Bread

Caprese Salad

Avocado Tomato Salad

More Delicious Soup Recipes

• Creamy Chicken Wild Rice Soup
• Instant Pot Creamy Potato Sausage Soup
• Broccoli Cheese Soup
• Chicken Meatball Noodle Soup
• Beef Barley Soup

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Lasagna Soup

All the flavors of classic lasagna, but in an easy, one-pot soup! This Lasagna Soup is hearty, cheesy, and packed with comforting flavors.

Course Dinner, Lunch, Soup

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 548kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

For the Soup:

• 1 tablespoon olive oil
• ½ large yellow onion diced (about 1 cup)
• 6-8 cloves garlic minced (to taste)
• ½ pound Italian sausage hot or mild, casings removed
• ½ pound lean ground beef
• 2 tablespoons tomato paste
• 24 ounces marinara sauce
• 2 teaspoons Italian seasoning
• ½ teaspoon red pepper flakes to taste
• salt and pepper to taste
• 1 cup heavy cream
• 6-8 cups beef broth
• ½ pound lasagna noodles broken into pieces

For the Ricotta Mixture:

• 1 cup Parmesan cheese grated
• 1 cup ricotta cheese
• 1 cup mozzarella cheese shredded
• ¼ cup fresh parsley chopped
• salt and pepper to taste

US Customary – Metric

Instructions

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
• Add the Italian sausage and ground beef to the pot. Cook, breaking it into small pieces, until browned and cooked through. Drain any excess fat, if necessary.
• Stir in the tomato paste and cook for 1-2 minutes to caramelize. Add the marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
• Pour in the beef broth and bring the soup to a gentle boil. Reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.
• Add the broken lasagna noodles to the soup and cook for 8-10 minutes, or until tender. Stir occasionally to prevent sticking.
• Stir in the heavy cream and let the soup simmer for 2-3 more minutes. Taste and adjust seasoning as needed.
• In a small bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, fresh parsley, salt, and pepper. Mix until smooth.
• Ladle the soup into bowls and top with a dollop of the ricotta mixture. Garnish with fresh basil if desired.

Notes

1. Noodles: Cook them directly in the soup for easy cleanup, but if making ahead, cook them separately to prevent them from soaking up all the broth.
2. Meat Swap: Italian sausage + ground beef = best flavor combo. Prefer lighter? Ground turkey or chicken works too, just add extra seasoning.
3. Leftovers Tip: The soup thickens as it sits! Add a splash of broth when reheating to bring it back to the perfect consistency.
4. Freezing: Freeze the soup without the noodles for up to 3 months. When ready to eat, cook fresh noodles and stir them in.
5. Dairy-Free Option: Skip the heavy cream and replace with coconut milk or cashew cream—still creamy, still delicious!
6. Want It Extra Cheesy? Stir shredded mozzarella or Parmesan right into the soup for an extra-rich, melty broth.

Nutrition

Serving: 1serving | Calories: 548kcal | Carbohydrates: 31g | Protein: 30g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1318mg | Potassium: 1011mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1401IU | Vitamin C: 11mg | Calcium: 347mg | Iron: 3mg

The post Lasagna Soup appeared first on Craving Home Cooked.

There’s nothing quite like a big, warm bowl of creamy chicken wild rice soup on a chilly day. Thick, rich, and loaded with tender chicken, hearty wild rice, and a velvety, herb-infused broth, this is the kind of comfort food that feels like a hug in a bowl. If you love Panera’s version, just wait until you taste this homemade upgrade!

Ingredients You’ll Need

• Chicken: You can use either chicken breasts or thighs, whatever you prefer.
• Wild Rice Blend: Not actually a true rice, wild rice is a grain that stays firm and chewy, adding great texture.
• Veggies: Classic onion, garlic, carrots, and celery create the base of the broth.
• Chicken Broth: Low-sodium is best so you can control the seasoning.
• Herbs & Spices: Thyme, rosemary, and bay leaves give this soup its signature cozy depth.
• Butter & Flour (for the Roux): This thickens the soup without making it too heavy.
• Heavy Cream: Adds that luxurious, creamy finish we all love.

Melt butter in a large Dutch oven over medium heat. Add onions, carrots, and celery and cook for 5-7 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.

Why? Cooking the vegetables first brings out their natural sweetness and deepens the flavor of the soup.

Push the veggies to the side and add the bite-sized chicken pieces. Let them sear for 2 minutes on each side before stirring everything together.

Why? Searing the chicken locks in juicy flavor, making the soup even more delicious.

Stir in the wild rice blend, then pour in the chicken broth. Add thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 45-50 minutes until the rice is tender.

Why? Making the roux separately ensures a lump-free, creamy soup.

In a separate saucepan, melt butter and whisk in flour to create a golden roux. Slowly whisk in heavy cream until smooth and thickened.

Why? Making the roux separately ensures a lump-free, creamy soup.

Remove the bay leaves, then stir the cream mixture into the soup. Let it simmer for 5 more minutes to meld the flavors. Taste and adjust seasoning if needed.

Why? Letting it rest allows the flavors to fully develop before serving. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.

What to Serve with Creamy Chicken Wild Rice Soup

This soup is already hearty and filling, but if you want to round out the meal, try serving it with:

No Knead Olive Bread

Mushroom Arugula Warm Salad

Breadsticks Recipe

Cucumber Avocado Salad

Make This Tonight!

If you’re craving something warm, cozy, and ridiculously satisfying, this Creamy Chicken Wild Rice Soup needs to happen in your kitchen tonight. It’s the kind of meal that makes you want to curl up with a big bowl, a crusty slice of bread, and just forget about the cold.

It’s one pot, easy to make, and even better the next day. Plus, the creamy broth, tender chicken, and nutty wild rice? Pure comfort food magic. So grab your ingredients, let’s get cooking—you’ll be ladling up big bowls of this in no time!

More Delicious Soup Recipes

• Cajun Potato Soup
• French Onion Soup
• Greek Lemon Chicken Soup
• Creamy Chicken Noodle Soup
• Beef Stroganoff Soup

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Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the ultimate cozy comfort food—thick, creamy, and packed with tender chicken, hearty wild rice, and a rich, herb-infused broth. Everything comes together in one pot, making it an easy but satisfying meal for chilly nights. Bonus? It tastes even better the next day!

Course Dinner, Lunch, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 429kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup wild rice blend uncooked
• 2 tablespoons unsalted butter
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 medium carrots peeled and diced
• 2 stalks celery diced
• 8 cups chicken broth low sodium or no sodium added
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• salt and pepper to taste
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• fresh parsley chopped, for garnish (optional)

US Customary – Metric

Instructions

• In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.
• Push the vegetables to the sides of the pot and add the chicken pieces to the center. Cook the chicken until lightly browned on all sides, about 5 minutes.
• Stir in the wild rice blend, ensuring it is well mixed with the vegetables and chicken. Pour in the chicken broth. Add the dried thyme, dried rosemary, and bay leaves. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat.
• Reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes, or until the wild rice is tender.
• In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the 2 tablespoons of all-purpose flour to create a roux. Cook the roux for about 2 minutes, stirring constantly until it turns a light golden color. Gradually whisk in the heavy cream until the mixture is smooth and begins to thicken, about 3-4 minutes.
• Remove the bay leaves from the soup pot. Stir the cream mixture into the soup, mixing thoroughly. Allow the soup to simmer for an additional 5 minutes to meld the flavors. Taste and adjust the seasoning with more salt and pepper if necessary.
• Garnish with chopped fresh parsley if desired. Serve hot alongside crusty bread or a fresh salad.

Notes

1. Wild Rice Substitute: If you can’t find wild rice, use a wild rice blend or brown rice. White rice is a no-go—it gets too soft and loses that amazing chewy bite.
2. Rinse the Rice! Wild rice has excess starch that can make the soup cloudy. A quick rinse under cold water fixes that!
3. Cream Alternative: Swap the heavy cream for coconut milk or cashew cream if you want a dairy-free version.
4. Cream Alternative: Swap the heavy cream for coconut milk or cashew cream if you want a dairy-free version. 
5. Short on Time? Use rotisserie chicken! Just shred it and stir it in during the last 10 minutes of cooking.
6. Want a Slow Cooker Version? Throw everything except the butter, flour, and cream into the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the roux and cream at the end.
7. Leftovers? Lucky you! This soup keeps for 5 days in the fridge and 3 months in the freezer—just add a splash of broth when reheating to loosen it up.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 31g | Protein: 28g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 221mg | Potassium: 838mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4194IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 2mg

The post Creamy Chicken Wild Rice Soup appeared first on Craving Home Cooked.

There’s nothing quite like a bowl of Beef Goulash to warm you from the inside out. Tender chunks of beef, slow-simmered with sweet Hungarian paprika, hearty vegetables, and rich, savory broth—it’s comfort food at its finest. This dish reminds me of family dinners around the table—simple, warm, and full of flavor. It’s a one-pot wonder that will have everyone coming back for seconds.

Ingredients You’ll Need

• Beef chuck or stewing beef – The best choice for slow cooking because it becomes tender and flavorful as it simmers. If you need an alternative, brisket or short ribs work too.
• Onions & garlic – These two build the foundation of flavor, adding sweetness and depth as they cook down. Fresh is best, but in a pinch, garlic powder can work.
• Sweet & hot Hungarian paprika – The star of the show! Sweet Hungarian paprika gives the goulash its signature smoky-sweet flavor, while the hot paprika (if you use it) adds a bit of heat. Regular paprika won’t give the same depth, so go for the good stuff.
• Caraway seeds – Traditional in Hungarian goulash, they add a warm, slightly nutty, almost anise-like flavor. If you’re not a fan, you can leave them out, but they do add a nice touch.
• Tomato paste – Thickens the broth and deepens the flavor. If you’re out, a little ketchup or a splash of canned tomato sauce can work.
• Beef broth – The backbone of the dish, giving it a rich, savory base. Low-sodium is best so you can control the seasoning.
• Potatoes, carrots & red bell pepper – These veggies add texture, natural sweetness, and heartiness. Yukon Gold potatoes hold their shape best, but any variety works. If you don’t have red bell pepper, orange or yellow will do.
• Salt & black pepper – Simple but essential for bringing all the flavors together. Season as you go!

First things first—get that beef browned. Heat up a heavy-bottomed pot or Dutch oven over medium-high heat, and don’t rush this part. If you try to cook all the beef at once, you’ll end up steaming it instead of getting that deep, rich crust. So work in batches, letting each piece develop some color before flipping. Once the beef is browned on all sides, set it aside.

Now, if the bottom of your pot looks a little messy, that’s a good thing—that’s pure flavor. Add a little more oil if needed and toss in the onions. Let them cook until they’re soft and golden, stirring occasionally so they don’t burn. Once they’re looking nice and caramelized, stir in the garlic and give it about a minute—just until it smells amazing.

Before adding the paprika, take the pot off the heat. Paprika burns easily, and if it does, it turns bitter. So remove the pot from the heat, stir in both the sweet and hot paprika (if using), and the caraway seeds. The residual heat will wake up those spices and release all their flavor without scorching them.

Time to bring back the beef! Add it back into the pot, season with salt and pepper, and stir in the tomato paste. P our in just enough beef broth to cover it. Bring everything to a gentle boil, then lower the heat and cover the pot. Now, walk away—seriously, this part is all about patience. Let it simmer for an hour, checking in occasionally to give it a stir. This is when the beef starts breaking down and getting fork-tender.

After an hour, it’s time for the carrots, potatoes, and red bell pepper. If you threw them in earlier, they’d turn to mush, so adding them now keeps them perfectly tender. If the broth looks a little low, add a splash more to make sure everything is covered. Let it simmer for another 30-45 minutes, until the veggies are soft and the beef practically melts in your mouth.

Now’s the time to taste and adjust. If it needs a little more depth, add another pinch of paprika or a touch more salt. Once you’re happy, ladle that rich, hearty goulash into bowls, sprinkle with fresh parsley, and if you’re feeling extra indulgent, top it off with a dollop of sour cream.

How To Serve

This Beef Goulash is rich, hearty, and perfect for pairing with something that soaks up all that flavorful broth. Here are some great options to round out your meal:

No Knead Olive Bread

Roasted Brussels Sprouts

Buttered Noodles

Buttermilk Parmesan Biscuits

More Delicious Stews

• Instant Pot Beef Stew
• Coq au Vin
• Pork Paprikash
• Chicken Stew

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Beef Goulash

Beef Goulash is a rich and hearty Hungarian stew made with tender beef, potatoes, carrots, and a flavorful paprika-infused broth. Slow-simmered for deep flavor, this one-pot dish is perfect for a cozy, comforting meal. Serve it with crusty bread or noodles to soak up every last drop.

Course Dinner

Cuisine Hungarian

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6

Calories 416kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 2 pounds beef chuck or stewing beef, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions finely chopped
• 3 cloves garlic minced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot Hungarian paprika optional, for a spicy kick
• 1 teaspoon caraway seeds
• 2 tablespoons tomato paste
• 4 cups beef broth low sodium or no sodium added
• 2 large carrots sliced
• 2 medium potatoes peeled and diced
• 1 medium red bell pepper chopped
• salt and pepper to taste
• fresh parsley chopped, for garnish
• sour cream for serving (optional)

US Customary – Metric

Instructions

• Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Sear until browned on all sides. Remove the beef from the pot and set aside.
  
• In the same pot, add a bit more oil if necessary. Add the chopped onions and sauté until they are soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute.
  
• Remove the pot from heat to prevent the paprika from burning. Stir in the sweet paprika, hot paprika (if using), and caraway seeds. Mix well to coat the onions.
  
• Return the seared beef to the pot with the onions. Stir in the tomato paste. Season with salt and black pepper to taste.
  
• Pour in the beef broth until the meat is just covered. Return the pot to medium heat and bring to a boil. Reduce the heat to low, cover, and let it simmer gently for 1 hour, stirring occasionally.
  
• After 1 hour, add the sliced carrots, diced potatoes, and chopped red bell pepper to the pot. If needed, add more broth or water to cover the ingredients. Continue to simmer, covered, for another 30-45 minutes, or until the beef and vegetables are tender.
  
• Taste the goulash and adjust the seasoning with more salt, pepper, or paprika as needed. Garnish with chopped fresh parsley. Serve hot, optionally topped with a dollop of sour cream.

Notes

1. Use good paprika – Hungarian sweet paprika is key for authentic flavor. If you like heat, add a bit of hot paprika.
2. Don’t rush the beef – Searing it properly adds layers of flavor to the dish.
3. Adjust the thickness – If the broth is too thin, simmer uncovered for a few extra minutes. Too thick? Add a splash of broth.
4. Make ahead for better flavor – Goulash tastes even better the next day, so feel free to make it ahead and reheat.

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 21g | Protein: 35g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 483mg | Potassium: 1378mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6048IU | Vitamin C: 43mg | Calcium: 66mg | Iron: 5mg

The post Beef Goulash appeared first on Craving Home Cooked.

This One Pot Meatballs and Potatoes dish is a game-changer. Imagine perfectly seasoned meatballs nestled in a bed of tender potatoes, all bathed in a vibrant, citrusy sauce. It’s the kind of meal that fills your kitchen with mouthwatering aromas and your heart with satisfaction. I love this recipe because it’s not only simple to make but also feels like something you’d serve to impress guests. The secret is in the herb mixture—it takes these meatballs to a whole new level.

Ingredients You’ll Need

• Ground Beef: You can use extra lean ground beef. Swap with ground turkey or chicken for a leaner option.
• Salt, Pepper, Paprika, Italian Seasoning: These seasonings bring out the best in the meatballs and add layers of flavor. Feel free to adjust to taste or use your favorite spice mix. If you don’t have Italian seasoning, you can make your own using my recipe here.
• Olive Oil: Keeps the meatballs moist and adds a hint of richness. Any neutral oil, like avocado oil, works if you’re out of olive oil.
• Honey: Adds a touch of sweetness that balances the savory flavors. You can substitute with maple syrup or skip it if you prefer.

• Garlic, Cilantro, Parsley: These fresh ingredients make the herb mixture vibrant and aromatic. If cilantro isn’t your thing, you can use extra parsley or even basil.
• Golden Potatoes: Yukon Golds are my go-to, but red potatoes work too. Avoid starchy ones like Russets.
• Celery Root: Adds a subtle, earthy flavor to the herb mixture. If you can’t find it, try a small parsnip or just leave it out.
• Onion: Adds a lot sweetness and depth. White or yellow onions work best here.

• Golden Potatoes: They cook to a buttery, tender texture without falling apart. Yukon Golds are my go-to, but red potatoes work too. Avoid starchy ones like Russets.
• Turmeric: Gives the dish a warm, earthy flavor and a beautiful golden color. Don’t skip this—it’s a game-changer!

• Lemon Juice: Brings a bright, tangy kick to balance the richness of the meatballs and potatoes. Lime juice is a good alternative.
• Honey: Adds a touch of sweetness that balances the savory flavors.

Let’s start with the green herb mixture because it’s the secret to these meatballs tasting so good. Toss your garlic, potatoes, celery root, onion, cilantro, and parsley into a food processor and blend until it’s nice and smooth. Don’t overthink it—it doesn’t have to be perfect puree, but you don’t want big chunks either.

Now, grab a big bowl for the meatballs. Throw in the ground beef, spices, olive oil, honey, and that herb mixture you just made. Don’t be shy—use your hands to mix everything. Knead it just until everything is combined; you don’t want to overwork it, or the meatballs might end up a bit dense.

As for shaping, aim for about 1½-inch balls—think ping pong size. Try to keep them uniform so they cook evenly.

For the pan, the trick is layering. Start with some olive oil, turmeric, salt, and pepper. Let that warm up a bit, then toss in your sliced onions. Stir them around for a couple of minutes—they don’t need to cook fully, just soften up.

Now, add the meatballs right on top of the onions. No need to sear them first; they’ll cook beautifully in the sauce. Arrange the potato wedges on top of the meatballs—it might feel a little odd layering like this, but trust me, it works. Whisk together your lemon juice, olive oil, garlic, turmeric, honey, and water. Pour this all over the meatballs and potatoes, making sure to get it as even as possible. I like to give the pot a gentle shimmy side to side, so the sauce coats everything. Don’t stir it—that would mess up your layering.

Cover the pot with a lid, turn the heat down low, and let it all simmer away for about 50 minutes. This is where the magic happens. The potatoes soak up all that lemony, herby goodness, and the meatballs get super tender. Resist the urge to peek too often—you want all that steam to stay inside and do its thing.

This step is a game-changer. Once the meatballs and potatoes are cooked, preheat your broiler. Pop the uncovered pot under the broiler for about 7–8 minutes, just until the tops get that gorgeous caramelized color. Keep an eye on it—things can go from golden to burnt pretty fast! When it’s done, sprinkle on some fresh parsley for a little color and freshness.

More Delicious Dinner Recipes

• Chicken Parmesan Meatballs
• Meatloaf with Gravy
• Pork Belly Bao Buns (Gua Bao)
• Chicken And Leek Pie
• Slow Cooker Steak and Potatoes

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One Pot Meatballs and Potatoes

One Pot Meatballs and Potatoes is a hearty, flavorful dish with tender meatballs, golden potatoes, and a zesty lemony sauce. It’s easy to make and perfect for a cozy family dinner.

Course Dinner

Cuisine Mediterranean

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 932kcal

Author Joanna Cismaru

Ingredients

For the Meatballs:

• 2 pounds ground beef
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• 1 teaspoon Italian seasoning
• 3 tablespoons olive oil
• 1 teaspoon honey

For the Green Herbs Mixture:

• 3 cloves garlic
• 2 golden potatoes cut into quarters
• ½ celery root cut into quarters
• 1 onion cut into quarters
• ½ cup cilantro leaves
• ½ cup parsley leaves

For the Pan:

• 6 tablespoons olive oil
• ½ teaspoon turmeric
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 medium onions cut in halves and sliced
• 3 pounds potatoes such as Yukon gold, peeled and cut into quarters

For the Lemony Sauce:

• ½ teaspoon turmeric
• ½ teaspoon salt
• 4 tablespoons olive oil
• 2 cloves garlic minced
• juice of ½ lemon
• 1 teaspoon honey
• ⅓ cup water

Garnish:

• ¼ cup parsley chopped

US Customary – Metric

Instructions

• In a small food processor, combine 3 garlic cloves, 2 potatoes, ½ celery root, 1 onion, ½ cup cilantro leaves, and ½ cup parsley leaves. Process until the mixture is smooth and well combined. Set aside.
  
• In a large bowl, add 2 pounds ground beef, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, 1 teaspoon Italian seasoning, 3 tablespoons olive oil, and 1 teaspoon honey. Add the prepared green herbs mixture to the bowl. Knead the mixture with your hands until all ingredients are thoroughly incorporated.
  
• Shape the mixture into approximately 30 meatballs, each about 1½ inches in diameter. Set aside.
  
• In a mixing bowl, combine ½ teaspoon turmeric, ½ teaspoon salt, 4 tablespoons olive oil, 2 minced garlic cloves, juice from ½ lemon, 1 teaspoon honey, and ⅓ cup water. Mix well until all ingredients are thoroughly incorporated.
  
• In a large, oven-safe pot or Dutch oven, heat 6 tablespoons olive oil over medium heat. Add ½ teaspoon turmeric, ½ teaspoon black pepper, and ½ teaspoon salt. Stir to combine. Add 2 onions, cut in halves and sliced, to the pot. Sauté for 2 minutes until they start to soften.
  
• Carefully add the 30 meatballs to the pot right on top of the onion. Arrange the potatoes, peeled and cut into quarters, on top of the meatballs. Pour the lemony sauce evenly over the meatballs and potatoes in the pot. Gently move the pot from side to side to ensure the sauce is distributed evenly.
  
• Cover the pot with a lid and reduce the heat to LOW. Let it cook for 50 minutes, allowing the flavors to meld and the potatoes to become tender.
  
• After cooking, preheat your oven's broiler. Remove the lid from the pot and transfer it to the oven. Broil for 7-8 minutes until the top is nicely browned and caramelized. Remove the pot from the oven and let it cool slightly.
• Garnish with ¼ cup chopped fresh parsley and serve.

Notes

1. Brown the meatballs under the broiler at the end for a beautiful caramelized finish.
2. Use Yukon Gold potatoes for the best texture—they hold up well during cooking.
3. Add extra lemon juice for a brighter, tangier flavor if you love citrusy dishes.

Nutrition

Serving: 1serving | Calories: 932kcal | Carbohydrates: 64g | Protein: 34g | Fat: 61g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 35g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 957mg | Potassium: 1925mg | Fiber: 9g | Sugar: 7g | Vitamin A: 818IU | Vitamin C: 75mg | Calcium: 122mg | Iron: 7mg

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