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.

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.

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.

This Slow Cooker Lasagna is rich, cheesy, and layered to perfection. It simmers low and slow, letting all those deep, comforting flavors develop while you go about your day.

Lasagna is one of the best comfort foods, but let’s be real—layering, boiling noodles, and baking can be a whole production. That’s why I love making it in the slow cooker! You get all the classic flavors with way less effort, and the best part? No pre-cooking the noodles!

Before You Start – What You Need to Know

If you’ve never made lasagna in the slow cooker, let me tell you—it’s a game changer. No boiling noodles, no hovering over the oven, just set it and forget it. Here’s how to make sure it turns out perfect every time:

The Sauce – Why It Matters

I always start with a rich, meaty sauce because the slow cooker locks in flavor as it cooks. Here’s what makes it work:

• Ground beef – Classic, hearty, and gives the sauce a deep, savory flavor. Prefer turkey? Swap it in for a lighter version!
• Marinara sauce + diced tomatoes – This gives the sauce depth and texture—the diced tomatoes break down and add moisture.
• Italian seasoning, basil, and oregano – These dried herbs infuse the sauce while it simmers. If you don’t have any Italian seasoning, you can make your own using my recipe.
• Red pepper flakes (optional) – Just a pinch adds warmth without making it spicy.
• Let it simmer for 5-7 minutes – This helps the flavors meld before layering.

The Ricotta Mixture – How to Get It Creamy & Flavorful

Some lasagnas end up too dry—not this one! Here’s why:

• Ricotta + egg – The egg binds everything together and keeps it creamy.
• Parmesan cheese – Adds nutty, salty depth to the ricotta layer.
• Fresh parsley – Brightens up the filling (dried works too!).
• Salt & pepper – Don’t skip seasoning! This layer needs flavor too.

The Noodles – No Pre-Cooking Needed!

• Use regular lasagna noodles – No need to pre-boil them! They soften perfectly as they soak up the sauce.
• Break them to fit – The shape doesn’t have to be perfect; just make sure they’re evenly layered.
• Don’t skimp on sauce – Each layer needs enough moisture so the noodles cook properly.

First things first—let’s get that sauce started.

• Heat a large skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks.
• Drain the excess fat (because nobody wants greasy lasagna).
• Stir in the onion and garlic and let them soften—this makes the sauce super flavorful.
• Now, pour in your marinara sauce, diced tomatoes, and all the seasonings—basil, oregano, Italian seasoning, and a pinch of red pepper flakes if you like a little heat.
• Let it simmer for 5-7 minutes—this step deepens the flavor, and trust me, it makes a difference.

Pro Tip: The sauce should be rich but not too thick—it’ll continue to cook down in the slow cooker. If it looks dry, add a splash of water or broth.

While the sauce is simmering, let’s get the creamy layer ready.

• In a medium bowl, mix together the ricotta, egg, Parmesan, parsley, salt, and pepper.
• Stir until it’s smooth and spreadable—this layer is what makes the lasagna extra creamy.

Want it even richer? Add a splash of heavy cream or a little extra Parmesan.

Now, the fun part—building the lasagna right in the slow cooker.

• Sauce first! Spread a thin layer of the meat sauce on the bottom—this keeps the noodles from sticking.
• Add the noodles. Break them as needed to fit—you don’t have to be precise, just cover the surface.
• Spread the ricotta mixture over the noodles.
• Sprinkle mozzarella and Parmesan. Because, cheese.
• Repeat! Keep layering: sauce → noodles → ricotta → cheese, until you run out of ingredients.
• Finish with a layer of sauce and extra cheese on top.

Pro Tip: Make sure there’s enough sauce covering the top layer of noodles—this helps them cook properly!

Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours—just until the noodles are tender and the cheese is melted and bubbly. Don’t overcook! The edges will crisp up slightly, but if it cooks too long, the noodles can get too soft.

Check around the 4-hour mark—if a fork slides easily through the noodles, it’s ready!

This step is important—let the lasagna sit for 10-15 minutes before slicing. It helps everything set up, so you get perfect layers instead of a melty mess. Scoop it out, serve it hot.

Want that golden-baked top? Sprinkle on more cheese and broil it in the oven for a few minutes—totally optional, but highly recommended.

Make It Your Own – Easy Ways to Customize

✔ Swap the Protein – Use ground turkey, Italian sausage, or a mix for a different flavor.

✔ Go Vegetarian – Skip the meat and load up on sautéed mushrooms, zucchini, and spinach.

✔ Add More Cheese – Try Monterey Jack, provolone, or a mix of Italian cheeses.

✔ Want More Heat? – Add extra red pepper flakes or a dash of hot sauce to the sauce.

How to Serve Slow Cooker Lasagna

This lasagna is hearty enough on its own, but here are some perfect sides:

Garlic Bread

Avocado Tomato Salad

Roasted Broccoli

Roasted Green Beans

More Delicious Casseroles

• Baked Spaghetti
• Chicken Tetrazzini
• Goulash Casserole
• Beef Stroganoff Casserole
• Chicken And Rice Casserole
• Lasagna Soup

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Slow Cooker Lasagna

This Slow Cooker Lasagna is rich, cheesy, and packed with all the classic flavors—without the extra work! No pre-cooking noodles, just layer everything in your slow cooker and let it do the rest. Perfect for busy nights, meal prep, or feeding a crowd!

Course Dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 8

Calories 601kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

For the Sauce:

• 1 pound ground beef
• 1 small onion diced
• 4 cloves garlic minced
• 24 ounces marinara sauce 1 jar
• 14.5 ounces diced tomatoes undrained, 1 can
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes optional
• salt and pepper to taste

For the Ricotta Mixture:

• 15 ounces ricotta cheese 1 container
• 1 large egg
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley chopped (or 1 teaspoon dried)
• salt and pepper to taste

For the Layers:

• 9-12 lasagna noodles uncooked
• 3 cups mozzarella cheese shredded
• 1 cup Parmesan cheese grated

US Customary – Metric

Instructions

• Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat.
• Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
• Add marinara sauce, diced tomatoes, basil, oregano, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for 5-7 minutes to let the flavors meld.
• In a medium bowl, mix the ricotta cheese, egg, ½ cup Parmesan cheese, parsley, salt, and pepper until smooth. Set aside.
• Spread a thin layer of the meat sauce on the bottom of the slow cooker.
• Add a layer of uncooked lasagna noodles, breaking them as needed to fit. Spread a layer of the ricotta mixture over the noodles, followed by a generous sprinkle of mozzarella cheese and Parmesan cheese.
• Repeat the layers: sauce, noodles, ricotta mixture, mozzarella, and Parmesan, until all ingredients are used, finishing with a layer of meat sauce and the remaining mozzarella and Parmesan on top.
• Cover the slow cooker and cook on low for 4-5 hours or high for 2-3 hours, or until the noodles are tender and the cheese is melted and bubbly.
• Let the lasagna rest for 10-15 minutes before slicing. Serve hot and enjoy!

Notes

1. No Need to Pre-Cook Noodles! – Regular lasagna noodles soften perfectly in the slow cooker as they absorb the sauce. Just make sure they’re fully covered!
2. Don’t Skip the Simmer – Cooking the meat sauce for at least 5 minutes brings out deeper flavor. If you’re short on time, you can skip it, but trust me—it makes a difference!
3. Layering Matters – Always start with a layer of sauce first to prevent sticking, and make sure the final layer is sauce + cheese for the best texture.
4. Want a Crispier Top? – If you love that golden baked cheese finish, broil the lasagna in the oven for a few minutes before serving.
5. Storage & Freezing – Leftovers store well for 4 days in the fridge. Freeze before or after cooking—just thaw overnight and reheat in the oven or slow cooker.

Nutrition

Serving: 1serving | Calories: 601kcal | Carbohydrates: 36g | Protein: 38g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1146mg | Potassium: 728mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1265IU | Vitamin C: 13mg | Calcium: 591mg | Iron: 4mg

The post Slow Cooker Lasagna appeared first on Craving Home Cooked.

This 15-Minute Pork Noodle Stir-Fry is the ultimate fast, flavorful, and foolproof meal. Think tender ground pork, chewy noodles, and a rich, umami-packed sauce—all tossed together in just one pan. Whether it’s a weeknight dinner or a last-minute craving, this recipe delivers bold flavors without the long prep!

A good stir-fry is all about speed, high heat, and balance. The key to success? The right noodles, a perfectly caramelized protein, and a glossy sauce that coats everything beautifully. Light soy sauce adds depth, dark soy sauce gives that deep color, sesame oil brings nutty richness, and a touch of honey rounds it all out. This is easy, satisfying comfort food done right!

Ingredients (What I Use & Why)

• Noodles – For this stir-fry, I always go for fresh wheat noodles because they have that chewy, bouncy texture that holds up perfectly to the sauce. They also cook in just 2-3 minutes, which makes this recipe even faster. If you don’t have fresh noodles, dried lo mein, egg noodles, or even udon work well. The key? Undercook them slightly so they stay firm when tossed with the sauce.
• Ground Pork – The Best Stir-Fry Protein – I love using ground pork because it’s rich, flavorful, and stays juicy, even when cooked over high heat. Plus, pork absorbs all those umami-packed seasonings beautifully. Want to switch it up? Ground chicken, turkey, or beef all work just as well. For a lighter option, firm tofu crumbled and stir-fried until golden is a great meatless alternative.
• Garlic & Onion – The Stir-Fry Essentials – Every great stir-fry starts with aromatic garlic and onion. These build a savory base that makes the entire dish taste better. Make sure to sauté the onion first so it softens and caramelizes slightly, then add the garlic right before the sauce so it doesn’t burn.
• Leafy Greens – I always add a handful of leafy greens to lighten up the dish. Bok choy, baby spinach, or kale work perfectly because they wilt quickly but still add texture. Not a fan of greens? Try shredded carrots, bell peppers, or snap peas instead. They add a bit of crunch and color.
• The Sauce Ingredients – Light soy sauce adds depth, while dark soy sauce gives rich color. A drizzle of sesame oil brings nutty aroma, honey rounds out the flavors, and rice vinegar adds just the right touch of acidity. Want heat? Chili oil does the trick. Need extra umami? A splash of oyster sauce works wonders.

A great stir-fry is all about speed, high heat, and layering flavors. The key is to work fast, use the right techniques, and let the sauce coat every strand of noodle. Here’s exactly how to do it—and why each step matters.

Bring a large pot of water to a boil and cook the noodles just until al dente. Fresh wheat noodles cook in minutes, so don’t walk away! If using dried noodles, slightly undercook them since they’ll finish in the sauce.

Pro Tip: Drain the noodles, then toss them with a little oil to keep them from sticking. Stir-frying stuck-together noodles? No thanks!

Heat vegetable oil in a large wok or skillet over medium-high heat. Add the ground pork and let it cook undisturbed for 30 seconds before breaking it apart—this helps develop deep caramelization and intensifies the flavor.

Why brown it first? A good sear makes the pork taste richer and more complex rather than just boiled in sauce.

Push the pork to one side of the pan. On the empty side, add the onion and garlic and sauté for 2 minutes until softened and fragrant.

Layering flavors like this ensures nothing gets lost in the mix—garlic and onion should shine, not get buried under the meat!

Toss in the leafy greens and cook for 1-2 minutes, just until they start to wilt. They’ll soak up the flavors and add a fresh contrast to the rich sauce and savory pork.

Other veggie options? Try bell peppers, shredded carrots, or snap peas for extra crunch.

Whisk together the soy sauces, sesame oil, honey, rice vinegar, and chili oil. Add the cooked noodles to the skillet and pour the sauce over everything. Toss for 2 minutes until the noodles are coated, glossy, and heated through.

If the noodles look dry, add a splash of water to loosen the sauce—it should coat everything, not pool at the bottom!

How To Serve

Plate the noodles hot, topped with sesame seeds, sliced green onions, or a drizzle of extra chili oil. Stir-fries don’t wait—serve immediately for the best texture! Want more crunch? Add crushed peanuts or crispy shallots for extra texture. Here are some great sides and pairings that balance out the flavors and textures.

Asian Style Slaw

Garlic Butter Shrimp

Egg Drop Soup

Chicken Teriyaki

Discover Other Asian Style Recipes

• Asian Tuna Salad
• Easy Beef and Broccoli
• Sweet And Sour Chicken
• Asian Ground Beef Noodles
• Beef Chow Fun

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15-Minute Pork Noodle Stir-Fry

This 15-Minute Pork Noodle Stir-Fry is a quick, flavor-packed meal with juicy ground pork, chewy noodles, and a rich, umami-packed sauce. With simple ingredients and one pan, it’s faster (and better!) than takeout. Perfect for busy weeknights or whenever you need a delicious, no-fuss dinner!

Course Dinner, Lunch

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 647kcal

Author Joanna Cismaru

Equipment

• COOKLOVER Nonstick Wok

Ingredients

• 12 ounces fresh wheat noodles or noodles of your choice
• 2 tablespoons vegetable oil
• 12 ounces ground pork or ground beef or chicken
• 1 small onion chopped
• 4 cloves garlic minced
• 2 cups leafy greens baby spinach, bok choy, or kale
• salt and pepper to taste

For the Sauce:

• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon honey
• 1 teaspoon rice vinegar for a hint of tang
• 2 teaspoons chili oil optional, for heat

US Customary – Metric

Instructions

• Bring a large pot of water to a boil. Cook the noodles according to the package instructions, usually 2-3 minutes for fresh noodles. Drain and set aside.
• Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spatula, about 5 minutes. Season lightly with salt and pepper.
• Push the pork to one side of the pan. Add the onion and garlic to the other side and sauté until fragrant and softened, about 2 minutes.
• Stir in the leafy greens and cook for 1-2 minutes, just until wilted.
• In a small bowl, whisk together light soy sauce, dark soy sauce, sesame oil, honey, rice vinegar, and chili oil (if using).
• Add the cooked noodles to the skillet. Pour the sauce over the noodles and toss everything together until well coated and heated through, about 2 minutes.
• Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy

Notes

1. Use fresh wheat noodles if possible – They cook in 2-3 minutes and have the best chewy texture. If using dried noodles, go for lo mein, egg noodles, or udon, and undercook slightly so they don’t turn mushy.
2. High heat = better flavor – Stir-frying is quick! Have all ingredients prepped before starting. Let the pork brown properly before stirring for extra flavor.
3. Sauce clinging to noodles? That’s the goal! If the noodles look dry, add a splash of water to loosen the sauce. If it’s too salty, a tiny drizzle of honey or rice vinegar balances it out.
4. Want more heat? Add extra chili oil, Sriracha, or fresh sliced chilies for a spicier kick.
5. Leftovers keep well! Store in an airtight container for up to 3 days. Reheat in a pan with a splash of water to bring back the sauce. Avoid microwaving too long—it dries out the noodles!
6. Customize it! Swap the pork for ground chicken, turkey, or beef, or go meat-free with crumbled tofu or mushrooms.

Nutrition

Serving: 1serving | Calories: 647kcal | Carbohydrates: 72g | Protein: 29g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 61mg | Sodium: 1733mg | Potassium: 571mg | Fiber: 1g | Sugar: 5g | Vitamin A: 234IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 4mg

The post 15-Minute Pork Noodle Stir-Fry 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.

You know a recipe is a winner when you’ve already made it three times in one month! This Asian Tuna Salad is my current obsession, and for good reason. It’s loaded with crisp, colorful veggies, protein-packed tuna, and a dressing so flavorful you’ll want to drizzle it on everything. Trust me, once you try it, it’ll be on repeat in your kitchen too.

Ingredients You’ll Need

• Tuna: I use canned tuna packed in water because it’s light and easy, but tuna in olive oil works if you want a richer flavor. If you’re not into tuna, cooked shredded chicken or flaked salmon is a great swap.
• Veggies (Red Cabbage, Carrots, Cucumber, Red Bell Pepper, Green Onions): These are what give the salad its crunch, color, and freshness. Red cabbage and carrots add sweetness, cucumber keeps it cool and crisp, bell peppers bring a touch of natural sugar, and green onions add a mild, savory kick. If you’re short on any of these, try shredded lettuce, snap peas, or even thinly sliced radishes to mix it up.
• Herbs (Cilantro and Mint): The fresh herbs are a total flavor booster, adding brightness and a refreshing twist. If cilantro isn’t your thing, swap it for parsley or skip it altogether. Mint is optional but highly recommended for that fresh, zippy finish.
• Crunchy Garnishes (Roasted Peanuts or Sesame Seeds): These add texture and a nutty flavor that complements the salad beautifully. If you need an alternative, try toasted sunflower seeds, crispy wonton strips, or even crumbled nori for a savory twist.
• Dressing (Soy Sauce, Rice Vinegar, Sesame Oil, Honey or Maple Syrup, Ginger, Garlic, Lime Juice): The dressing ties everything together with a perfect balance of tangy, sweet, savory, and nutty flavors. Soy sauce brings the saltiness, rice vinegar adds tang, sesame oil provides a toasty depth, and honey or maple syrup balances it all out. If you’re gluten-free, use tamari or coconut aminos in place of soy sauce.

Grab a big bowl and start building your salad. Toss in the shredded red cabbage, carrots, cucumber, bell pepper, and green onions. Then add the drained tuna—make sure to squeeze out all the liquid first so the salad doesn’t get watery. Break it into chunks as you go. Sprinkle in the chopped cilantro and mint for that fresh, zesty flavor. If you’re not a cilantro fan, skip it or swap it for parsley, but keep the mint—it’s such a game-changer!

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and lime juice. Give it a taste before you pour—if you like it tangier, add a bit more lime juice; sweeter, add a touch more honey. And if you love some heat, stir in a little Sriracha or chili flakes.

Pour the dressing over the salad and gently toss everything until it’s well coated. Use a light touch—you don’t want to smash the tuna or bruise the veggies. Once it’s mixed, plate it up and sprinkle roasted peanuts or sesame seeds over the top. If you’re feeling extra fancy, crumble some toasted nori on top for a savory twist.

How To Serve

You’ll want to serve this salad immediately while it’s fresh and crisp, or if you’re prepping ahead, keep the dressing separate and toss it all together just before serving. You can also pair it with dishes that complement its bright, zesty flavors. Here are some of my go-to parings:

Roasted Green Beans

Coconut Rice

Egg Drop Soup

Spring Roll Recipe

More Delicious Salad

• Asian Style Slaw
• Vietnamese Chicken Salad
• Shrimp Avocado Salad
• Chicken Salad Lettuce Wraps
• Seafood Salad

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Asian Tuna Salad

This Asian Tuna Salad is fresh, crunchy, and packed with vibrant veggies, tender tuna, and a zesty sesame-lime dressing. It’s light, flavorful, and comes together in just 15 minutes, making it perfect for lunch or dinner.

Course Brunch, Lunch, Salad

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 212kcal

Author Joanna Cismaru

Ingredients

For the Salad:

• 10 ounces tuna drained, 2 cans
• 1 cup red cabbage shredded
• 1 cup carrots shredded
• 1 medium cucumber julienned or thinly sliced
• 1 medium red bell pepper thinly sliced
• 3 green onions thinly sliced
• ½ cup fresh cilantro chopped
• ¼ cup fresh mint leaves chopped
• ¼ cup roasted peanuts or sesame seeds, for garnish

For the Dressing:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon ginger grated
• 1 clove garlic minced
• Juice of 1 lime

US Customary – Metric

Instructions

• In a large bowl, combine the drained tuna, shredded red cabbage, shredded carrots, cucumber, red bell pepper, green onions, cilantro, and mint. Toss gently to mix.
  
• In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic, lime juice, and Sriracha or red chili flakes (if using).
  
• Pour the dressing over the salad and toss gently until everything is well coated.
  
• Divide the salad into bowls or plates. Garnish with roasted peanuts or sesame seeds for added crunch.

Notes

1. For the freshest crunch, slice the veggies thinly using a mandoline or sharp knife.
2. Swap tuna with cooked shrimp, shredded chicken, or tofu, if you wish.
3. If you’re prepping ahead, keep the dressing separate and toss just before serving to keep everything crisp.
4. Add nori or crispy wonton strips on top for an extra-savory crunch.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 16g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 26mg | Sodium: 661mg | Potassium: 585mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6947IU | Vitamin C: 58mg | Calcium: 72mg | Iron: 2mg

The post Asian Tuna Salad appeared first on Craving Home Cooked.

This Vietnamese Chicken Salad is the ultimate quick and fresh meal—it’s ready in just 20 minutes! With juicy shredded chicken, crunchy veggies, and a medley of fresh herbs, it’s a light yet flavorful dish. Toss it all in a tangy, slightly spicy dressing, and you’ve got a vibrant salad perfect for any time of the day.

Ingredients You’ll Need

• Cooked Chicken Breast: Shred or slice it thin so it blends well with the veggies and herbs. Rotisserie chicken is a great shortcut, or you can poach chicken breasts.
• Green Cabbage: Adds crunch and bulk to the salad. If you don’t have cabbage, you can swap it with Napa cabbage or even shredded iceberg lettuce.
• Veggie Trio (Carrots, Red Bell Pepper, Red Onion): These three work together to bring color, crunch, and a little sweetness to the salad. Use pre-shredded carrots if you want to save time, and feel free to swap the red bell pepper with yellow or orange for a similar flavor. If the raw onion feels too sharp, a quick soak in cold water will tone it down.
• Cilantro, Mint, and Basil: They bring brightness and balance to the salad. If you can’t find Thai basil, regular basil works fine, but don’t skip the mint and cilantro—they’re essential!
• Peanuts: Roasted, roughly chopped peanuts add crunch and a toasty, nutty flavor. If you’re avoiding nuts, toasted sunflower seeds or pumpkin seeds are a great alternative.
• Fish Sauce: This is the umami-packed backbone of the dressing. If you’re not a fan, soy sauce or tamari can work, but the flavor won’t be quite the same.
• Lime Juice: Adds a tangy, citrusy kick to the dressing. Fresh lime juice is best—don’t use the bottled stuff if you can help it.
• Rice Vinegar: A mild vinegar that balances the dressing. If you don’t have it, apple cider vinegar or even white wine vinegar works in a pinch.
• Thai Red Chilies: These add heat and bold flavor to the dressing. Adjust the amount to your spice level, or skip them if you prefer a mild salad.
• Sugar: Balances the tanginess of the dressing. You can use honey or maple syrup as a natural substitute.
• Garlic: Adds a little punch and warmth to the dressing. Freshly minced garlic is ideal, but garlic powder works if you’re in a pinch.

In a big mixing bowl, combine all your crunchy veggies—cabbage, carrots, red bell pepper, and red onion. Add the sliced green onions, and now for the magic touch: toss in the fresh cilantro, mint, and basil.

Now toss the shredded chicken into the bowl with your veggie and herb mix. Be gentle when mixing—it’s a salad, not a stir fry, so you want everything to stay light and fluffy. The chicken should soak up some of the fresh flavors from the herbs as it sits.

In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, and sugar. The sugar needs to dissolve completely, so keep whisking until it’s smooth. Add the minced garlic and Thai chilies—how many chilies you use depends on how spicy you like it. Start with one if you’re unsure and taste as you go. Finally, whisk in the warm water to balance it all out and thin the dressing a little.

Pour the dressing over the salad and give it a good toss. Make sure everything is evenly coated—the dressing should lightly cling to the veggies and chicken without overpowering them. If you feel like it needs a little extra zing, squeeze in a touch more lime juice. Finish it off with a generous sprinkle of roasted peanuts for crunch. If you want, you can even add a little extra cilantro or mint on top for garnish.

How To Serve

This Vietnamese Chicken Salad is light, fresh, and full of flavor, so I like to pair it with dishes that keep things simple and complementary. Here are some great ideas to serve with it:

Easy Banh Mi Sandwich

Coconut Rice

Dragon Noodles

Fluffy Dinner Rolls

More Delicious Salad Recipes

• Avocado Chicken Salad
• Chinese Chicken Salad
• Easy Coleslaw Recipe
• Spring Pea Salad
• Niçoise Salad

Print

Vietnamese Chicken Salad

This Vietnamese Chicken Salad is light, refreshing, and packed with flavor. Tender chicken, crunchy veggies, and fresh herbs are tossed in a tangy, slightly spicy dressing for the perfect quick meal.

Course Lunch, Salad

Cuisine Vietnamese

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 470kcal

Author Joanna Cismaru

Ingredients

For the Salad:

• 1½ pounds cooked chicken breast shredded or thinly sliced
• 2 cups green cabbage shredded
• 1 cup carrots shredded
• 1 medium red bell pepper thinly sliced
• ½ cup red onion thinly sliced
• ½ cup fresh cilantro leaves
• ½ cup fresh mint leaves
• ½ cup fresh Thai basil leaves
• ½ cup peanuts roasted, roughly chopped
• 2 green onions sliced

For the Dressing:

• ¼ cup fish sauce
• ¼ cup fresh lime juice
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 cloves garlic minced
• 1-2 Thai red chilies finely chopped (adjust to taste)
• ¼ cup warm water

US Customary – Metric

Instructions

• In a large mixing bowl, combine the shredded green cabbage, shredded carrots, sliced red bell peppers thinly sliced red onion, and sliced green onions. Gently fold in the fresh cilantro, mint, and Thai basil leaves to the vegetable mixture.
  
• Add the shredded or sliced chicken to the vegetable and herb mixture, tossing gently to combine all the ingredients.
  
• In a small bowl or measuring cup, whisk together the fish sauce, fresh lime juice, rice vinegar, and sugar until the sugar is fully dissolved. Add the minced garlic and finely chopped Thai red chilies to the dressing. Gradually whisk in the warm water to achieve a well-blended and slightly diluted dressing.
  
• Pour the prepared dressing over the salad mixture. Toss the salad thoroughly to ensure all ingredients are evenly coated with the dressing.
  
• Sprinkle with roasted peanuts and serve.

Notes

1. Use freshly cooked chicken or rotisserie chicken for convenience. Shred it finely so it blends well with the veggies.
2. Toast the peanuts for extra crunch and flavor—it makes a big difference.
3. Toss the salad just before serving to keep the veggies crisp and the herbs vibrant.
4. For a vegan option, swap the chicken for tofu and the fish sauce for soy sauce.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 22g | Protein: 60g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 1305mg | Potassium: 995mg | Fiber: 5g | Sugar: 12g | Vitamin A: 7056IU | Vitamin C: 79mg | Calcium: 115mg | Iron: 4mg

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