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.

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.

This Cajun Potato Soup is a creamy, savory soup loaded with potatoes, smoked sausage, and bold Cajun spices. It’s easy to make and perfect for those nights when you crave something hearty and full of flavor.

This Cajun Potato Soup is a lifesaver on those days when you want something hearty without spending hours in the kitchen. Making this soup is a breeze, and I promise you’ll feel like a pro even if your cooking skills are more “microwave master” than “gourmet chef.”

Whether you’re feeding a crowd or just treating yourself, this Cajun Potato Soup is sure to become a go-to favorite. Grab a spoon and dive in—I can’t wait for you to try it and tell me all about it!

Ingredients You’ll Need

• Butter – You’ll need unsalted butter. If you’re out of butter, you can easily swap in olive oil or margarine.
• Onion, Garlic, Bell Pepper and Celery – My vegetables of choice that make a great base for this soup.
• Smoked Sausage – You can use Andouille sausage, or any other smoked sausage.
• Russet Potatoes – These are perfect for creating a creamy, hearty texture in the soup. If you prefer, Yukon Gold potatoes are a great substitute for a slightly buttery flavor.
• Chicken Broth – I use low-sodium or no-sodium chicken broth to control the saltiness, but vegetable broth works just as well, especially for a lighter or vegetarian version.
• Heavy Cream or Half-and-Half – This adds creaminess and richness to the soup. For a lighter version, you can use milk or a dairy-free alternative like coconut milk.
• All-Purpose Flour – Helps thicken the soup and create a smooth texture. If you need a gluten-free option, cornstarch mixed with a bit of water works just as well.
• Worcestershire Sauce – Brings a savory umami kick to the soup. If you don’t have it, a splash of soy sauce can provide a similar depth of flavor.
• Cajun Seasoning – Delivers the signature spicy kick that defines the soup. If you don’t have Cajun seasoning, you can make your own using my recipe.

Melt 4 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Add the diced yellow onion, diced green bell pepper, and diced celery. Cook until the vegetables are softened and fragrant, about 5-7 minutes. Then, stir in the minced garlic and cook for an additional minute.

Add the sliced andouille or smoked sausage to the pot. Cook until the sausage is browned and releases its smoky flavor, about 5 minutes.

Sprinkle 2 tablespoons of all-purpose flour over the mixture. Stir continuously for about 2 minutes to eliminate the raw flour taste. Then, add the 2 tablespoons of Cajun seasoning and mix well to combine all the spices.

Stir in the diced russet potatoes and pour in the 4 cups of chicken broth. Scrape the bottom of the pot to release any browned bits. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the potatoes are tender.

For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, remove about 2 cups of the soup, blend until smooth, and return it to the pot. Be careful when blending hot liquids.

Stir in the 1 cup of heavy cream or half-and-half and add the 1 teaspoon of Worcestershire sauce. Taste and adjust the seasoning with additional Cajun seasoning or salt if needed. Simmer uncovered for an additional 5 minutes to let the flavors meld. Garnish with fresh parsley and serve.

How To Serve

To make your Cajun Potato Soup meal complete, I love pairing it with sides that complement its rich and spicy flavors. Here are some of my favorites:

Amish White Bread

Easy Coleslaw Recipe

Easy Oven Roasted Potatoes

Avocado Tomato Salad

More Delicious Soups

• French Onion Soup
• Italian Wedding Soup
• Pasta Fagioli
• Chicken Potato Soup
• Zucchini Soup

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Cajun Potato Soup

Cajun Potato Soup is a hearty and flavorful dish loaded with tender russet potatoes, smoky sausage, and a creamy Cajun-spiced broth.

Course Dinner, Lunch, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 624kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion diced
• 1 medium green bell pepper diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 1 pound andouille sausage or smoked sausage, sliced
• 2 pounds russet potatoes peeled and diced into ½-inch cubes
• 4 cups chicken broth low sodium or no sodium added
• 1 cup heavy cream or half-and-half
• 2 tablespoons all-purpose flour
• 1 teaspoon Worcestershire sauce
• 2 tablespoons Cajun seasoning adjust to taste
• fresh parsley for garnish

US Customary – Metric

Instructions

• In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, green bell pepper, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  
• Add the sliced andouille or smoked sausage to the pot. Cook until the sausage is browned and releases its flavors, about 5 minutes.
  
• Sprinkle the all-purpose flour over the mixture. Stir continuously for about 2 minutes to eliminate the raw flour taste. Add the Cajun seasoning and mix well to combine.
  
• Stir in the diced potatoes. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender.
  
• For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, remove 2 cups of the soup, blend until smooth, and return it to the pot. Be cautious when blending hot liquids.
  
• Stir in the heavy cream or half-and-half. Add the Worcestershire sauce. Taste and adjust the seasoning with additional Cajun seasoning or salt if needed. Simmer uncovered for an additional 5 minutes to let the flavors meld.
  
• Ladle the hot soup into bowls. Garnish with chopped green onions, shredded cheddar cheese, crumbled bacon, and fresh parsley if desired.

Notes

1. Sauté the Vegetables Well: Take your time to sauté the onions, bell peppers, and celery until they’re nicely softened. This builds a rich flavor base for your soup.
2. Choose Quality Sausage: Using high-quality andouille or smoked sausage makes a big difference in the overall taste. Don’t skip this step for the best results.
3. Control the Heat: Adjust the amount of Cajun seasoning to your spice preference. Start with less and add more as needed to avoid overpowering the soup.
4. Blend for Smoothness: For a creamier texture, use an immersion blender to partially blend the soup directly in the pot. This thickens the soup without making it too heavy.

Nutrition

Serving: 1serving | Calories: 624kcal | Carbohydrates: 38g | Protein: 23g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 130mg | Sodium: 709mg | Potassium: 1230mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2133IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 3mg

The post Cajun Potato Soup appeared first on Craving Home Cooked.

My Egg Drop Soup combines rich chicken broth with delicate egg ribbons and fresh green onions. It’s a cozy meal that’s ready in just 15 minutes and perfect for lunch or dinner.

I’m thrilled to share my go-to Egg Drop Soup recipe with you—it’s honestly one of the easiest and most comforting soups you can make. Whether you’re juggling a busy day or just need a quick pick-me-up, this soup has got your back. Picture this: silky egg ribbons swirling in a flavorful chicken broth, kissed with ginger and sesame oil. It’s like a warm hug in a bowl!

Making this soup is a breeze, and the best part? You probably have most of the ingredients in your pantry already. I love how versatile it is too—you can toss in some peas or corn for extra texture, or keep it simple and let the eggs shine. Plus, it’s perfect for impressing guests without spending hours in the kitchen.

Ingredients You’ll Need

• Chicken Broth: I use chicken broth to make this soup super quick and easy to make. Opt for low sodium or no sodium added so that you can control the sodium content.
• Cornstarch and Water: To create a slurry that thickens the broth slightly. If you don’t have cornstarch on hand, arrowroot powder or rice flour are excellent substitutes.
• Eggs: When beaten and slowly added, they form those beautiful, silky egg ribbons that make Egg Drop Soup so special. For a richer texture, you can use egg yolks instead of whole eggs.
• Soy Sauce: For a deep umami flavor to the soup. If you need a gluten-free option, tamari works perfectly as a substitute. Opt for low sodium soy sauce if possible.
• Sesame Oil: A drizzle of sesame oil infuses the soup with a nutty aroma. If you’re out of sesame oil, a touch of olive oil can work, though it won’t provide the same depth of flavor.
• Fresh Ginger: Grated ginger brings a bright and zesty kick to the soup. If you don’t have any fresh, ground ginger will work.
• Green Onions: Thinly sliced green onions add a fresh, mild onion flavor and a pop of color for garnish. If you don’t have green onions, regular scallions or chives make great alternatives.
• Frozen Peas and Corn Kernels (optional): These add a touch of sweetness and extra texture. Feel free to use fresh peas and corn if you prefer a more vibrant taste and crunch.
• Salt and White Pepper: These seasonings enhance all the flavors in the soup. Adjust the amounts to taste, especially depending on how salty your broth is.

In a medium pot, bring 4 cups of low-sodium chicken broth to a gentle boil over medium-high heat. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the boiling broth, stirring continuously to prevent lumps and achieve a slightly thickened consistency.

Stir in 1 teaspoon of low-sodium soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of freshly grated ginger into the pot. Taste the broth and adjust the seasoning with salt and white pepper as needed.

Reduce the heat to medium-low. Slowly pour in 3 beaten large eggs in a steady stream while gently stirring the broth in a circular motion with a fork or chopsticks. This technique creates the signature silky egg ribbons.

Add ½ cup of frozen peas and ½ cup of corn kernels to the soup. Let them cook for another 2-3 minutes until they are heated through and tender. Remove the pot from heat and garnish the soup with 2 tablespoons of thinly sliced green onions.

How To Serve

Here are some ideas of what you can pair this Egg Drop Soup with:

Cucumber Avocado Salad

Asian Style Slaw

Pork Belly Bao Buns (Gua Bao)

Skillet Spicy Tofu Stir Fry

More Delicious Soup Recipes

• Zucchini Soup
• Italian Wedding Soup
• Pasta Fagioli
• Cream of Cauliflower Soup
• Roasted Red Pepper Soup

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Egg Drop Soup

This Egg Drop Soup is a quick and comforting dish, perfect for any day. With silky egg ribbons, aromatic ginger, and fresh green onions, it’s a flavorful soup that’s ready in just 15 minutes.

Course Dinner, Lunch, Soup

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 139kcal

Author Joanna Cismaru

Ingredients

• 4 cups chicken broth low sodium
• 1 tablespoon cornstarch
• 2 tablespoons water
• 3 large eggs beaten
• 1 teaspoon soy sauce low sodium
• 1 teaspoon sesame oil
• 1 teaspoon ginger grated
• 2 green onions thinly sliced
• salt and white pepper to taste
• ½ cup frozen peas optional
• ½ cup corn kernels optional

US Customary – Metric

Instructions

• In a medium pot, bring the chicken broth to a gentle boil over medium-high heat. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the boiling broth, stirring well to thicken slightly.
  
• Stir in the soy sauce, sesame oil, and grated ginger. Adjust the seasoning with salt and white pepper to taste.
  
• Reduce the heat to medium-low. Slowly pour the beaten eggs into the soup in a steady stream while gently stirring the broth in a circular motion with a fork or chopsticks. This will create the characteristic egg ribbons.
  
• If using, add the frozen peas and corn kernels. Let them cook for another 2-3 minutes until they are heated through.
  
• Garnish the soup with thinly sliced green onions. Serve hot.

Notes

1. Texture Tips: If you prefer a thicker soup, increase the amount of cornstarch slurry. For a lighter version, reduce the cornstarch slightly.
2. Garnish Variations: Experiment with different garnishes like cilantro, bok choy, or a drizzle of chili oil to personalize your soup.
3. Broth Options: While chicken broth is traditional, try using vegetarian broth or a homemade broth. If you’re using store-bought, opt for a high-quality brand for the best taste.
4. Egg Variations: For a richer texture, you can use egg yolks instead of whole eggs. This will create a more velvety soup.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 11g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 214mg | Potassium: 349mg | Fiber: 2g | Sugar: 3g | Vitamin A: 410IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 2mg

The post Egg Drop Soup appeared first on Craving Home Cooked.

There’s nothing quite like the warmth of a classic French Onion Soup to soothe the soul. Slow-cooked, caramelized onions meld with rich beef broth, creating a depth of flavor that’s both comforting and timeless. This recipe captures the essence of traditional French cooking, offering a bowl of pure, unadulterated comfort.

There’s something truly special about transforming a simple pile of onions into a pot of velvety, savory bliss, and I can’t wait for you to experience it. Imagine the aroma filling your kitchen as the onions slowly caramelize, turning a deep golden brown—it’s the kind of scent that warms you from the inside out. This isn’t just about following a recipe; it’s about embracing the soothing rhythm of cooking and creating something utterly comforting.

Trust me, once you dip your spoon into the rich broth, topped with that irresistible layer of melted Gruyère over crispy baguette slices, you’ll understand why this dish has stood the test of time. It’s like a cozy evening in Paris, right from your own kitchen. So grab your favorite pot and let’s get started—because the best meals aren’t just eaten, they’re shared and savored, and I have a feeling this soup will become a new favorite in your home.

Ingredients You’ll Need

• Onions: We’re starting with thinly sliced onions—the heart of this soup. As they caramelize, they’ll develop a deep, sweet flavor that’s utterly comforting. Yellow onions are the classic choice, but you could mix in some sweet or red onions for extra complexity.
• Butter: This adds richness and helps the onions soften and caramelize beautifully. If you prefer, you can substitute with ghee for a nuttier flavor.
• Olive Oil: Working alongside butter, olive oil prevents it from burning and introduces a subtle fruity note. If needed, you can use all butter or swap in a neutral oil like canola.
• Garlic: Minced garlic enhances the savory depth of the soup. For a twist, roasted garlic can add a sweeter, mellower flavor.
• Sugar: A touch of sugar aids in caramelizing the onions, bringing out their natural sweetness. If you prefer a less sweet soup, feel free to omit it.
• Salt: Essential for drawing out moisture from the onions and layering flavor throughout the cooking process. Remember to adjust based on the saltiness of your broth.
• Dry White Wine: This deglazes the pot, lifting all those flavorful bits stuck to the bottom, and adds a subtle acidity. If you don’t have white wine on hand, dry red wine or a splash of apple cider vinegar can work as substitutes.
• Beef Broth: Forms the savory base of our soup. Using low-sodium or no-sodium-added broth gives you better control over seasoning. Vegetable or chicken broth can also be used.
• Bay Leaves: They infuse the soup with a mild herbal essence. Don’t forget to remove them before serving!
• Dried Thyme: Adds an earthy, aromatic layer. If you have fresh thyme, even better—just use a bit more.
• Baguette: Sliced and toasted, it becomes the perfect raft for melted cheese. Any crusty bread like ciabatta or sourdough makes a good alternative.
• Gruyère Cheese: Grated over the baguette slices, it melts into a bubbly, golden topping. Emmental, Comté, or a good Swiss cheese also melt well and taste great.

In a large pot or Dutch oven, melt 3 tablespoons of butter with 1 tablespoon of olive oil over medium heat. The combination of butter and oil raises the smoke point, preventing the butter from burning while adding rich flavor. Add 4 large onions, thinly sliced, to the pot. Cook them for about 10 minutes until they become soft and translucent.

Tip: Uniformly sliced onions cook more evenly, so take your time with the prep work.

Sprinkle 1 teaspoon of sugar and 1 teaspoon of salt over the onions. Continue to cook, stirring frequently, for another 30 to 40 minutes until the onions are deeply caramelized and golden brown.

Tip: Patience is key here—the slow caramelization process brings out the onions’ natural sweetness, which is essential for the soup’s depth of flavor.

Stir in 2 cloves of minced garlic and cook for an additional 1 minute until fragrant.

Tip: Adding the garlic later prevents it from burning and becoming bitter.

Pour in 1 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer until it is mostly evaporated. Add 8 cups of low-sodium beef broth, 2 bay leaves, and 1 teaspoon of dried thyme to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes. After simmering, taste the soup and adjust the seasoning with additional salt and pepper if needed.

Tip: Those browned bits are flavor gold—deglazing incorporates them back into the soup.

While the soup is simmering, preheat your oven to 400°F (200°C). Slice a baguette into pieces and arrange them on a baking sheet. Toast them in the oven for about 5 to 7 minutes, or until golden and crisp.

Remove the toasted baguette slices from the oven. Sprinkle each slice generously with grated Gruyère cheese (you’ll need about 2 cups total). Return them to the oven for a few more minutes until the cheese is melted and bubbly.

Tip: For an extra layer of flavor, you can rub a cut clove of garlic over the toasted baguette slices before adding the cheese.

Ladle the hot soup into oven-safe bowls. Place a few cheesy baguette slices on top of each bowl. Preheat your broiler. Place the bowls on a baking sheet and broil for 2 to 3 minutes, or until the cheese is melted and golden brown. Carefully remove the bowls from the oven (they will be hot!) and let them cool for a few minutes before serving.

Tip: A sprinkle of freshly chopped thyme or a crack of black pepper on top adds a lovely finishing touch.

I hope you’re as excited as I am to cozy up with a bowl of this heartwarming French Onion Soup. There’s something truly rewarding about transforming simple ingredients into a dish that feels like a warm embrace.

I’d love to hear how your soup turns out—did you find joy in the slow caramelization of the onions, or perhaps you added your own special touch? Please share your thoughts and experiences in the comments below.

More Delicious Soup Recipes

• Creamy Chicken Noodle Soup
• Instant Pot Creamy Potato Sausage Soup
• Chicken Rice Soup
• Sausage Tortellini Soup
• White Chicken Chili

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French Onion Soup

Deeply caramelized onions simmered in a rich, savory broth make this French Onion Soup a true classic that's both comforting and indulgent. Topped with toasted baguette slices and melted Gruyère cheese that's bubbly and golden, each spoonful offers a harmonious blend of textures and flavors.

Course Dinner, Lunch, Soup

Cuisine French

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4

Calories 687kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 4 large onions thinly sliced
• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup dry white wine
• 8 cups beef broth low sodium or no sodium added
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 baguette sliced
• 2 cups Gruyère cheese grated
• salt and pepper to taste

US Customary – Metric

Instructions

• In a large pot or Dutch oven, melt 3 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
• Add the thinly sliced onions and cook for about 10 minutes until they are soft and translucent.
• Sprinkle 1 teaspoon of sugar and 1 teaspoon of salt over the onions. Continue to cook, stirring frequently, for about 30-40 minutes until the onions are deeply caramelized and golden brown. Be patient, as this step is crucial for the flavor of the soup.
• Add 2 cloves of minced garlic to the pot and cook for another minute. Pour in 1 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer until it is mostly evaporated.
• Add 8 cups of beef broth, 2 bay leaves, and 1 teaspoon of dried thyme. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes. Season with salt and pepper to taste.
• While the soup is simmering, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast in the oven for about 5-7 minutes, or until golden and crisp.
• Remove the toasted baguette slices from the oven and sprinkle each slice with grated Gruyère cheese. Return to the oven for a few more minutes until the cheese is melted and bubbly.
• Ladle the hot soup into oven-safe bowls. Place a few cheesy baguette slices on top of each bowl of soup.
• Preheat your broiler. Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly.

Notes

1. Caramelize Slowly: Take your time with the onions to develop that deep, rich sweetness—it’s key to the soup’s flavor.
2. Use Good Wine: Choose a wine you enjoy, whether it’s a dry white or bold red, as it enhances the overall taste.
3. Experiment with Cheese: While Gruyère is traditional, feel free to mix in Emmental or cheddar for added flavor.
4. Broth Matters: Homemade beef broth adds incredible depth, but a high-quality store-bought version works in a pinch.
5. Fresh Herbs Boost Flavor: Adding fresh thyme or rosemary while simmering elevates the soup’s aroma.
6. Deglaze for Flavor: Scraping the browned bits during deglazing is essential for unlocking maximum flavor.
7. Leftovers Improve: The soup tastes even better the next day—just make fresh cheesy baguette slices when reheating.

Nutrition

Serving: 1serving | Calories: 687kcal | Carbohydrates: 48g | Protein: 36g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 2396mg | Potassium: 1364mg | Fiber: 4g | Sugar: 11g | Vitamin A: 904IU | Vitamin C: 12mg | Calcium: 783mg | Iron: 3mg

The post French Onion Soup appeared first on Craving Home Cooked.

Fall in love with my traditional Greek Avgolemono Soup Recipe. This luscious, flavorful chicken soup, featuring the iconic avgolemono sauce (lemon-egg sauce), transports you straight to the heart of Greece. And with this quick and easy weeknight version, you’ll have a comforting meal ready in just over 30 minutes!

The Best Greek Lemon Chicken Soup

Let me tell you about my Greek Lemon Chicken Soup recipe—it’s a game-changer! Picture this: succulent chicken, simmered in a flavorful broth infused with garlic and the tang of fresh lemon. With its rich aroma and satisfying taste, this soup is a true Mediterranean delight. And the best part? It’s a breeze to whip up, making it the perfect go-to for busy weeknights. One spoonful, and you’ll be hooked!

• Chicken: You’ll need some precooked chicken shredded or diced. If you have leftover rotisserie chicken, this would be perfect for this soup.
• Veggies: The classic mirepoix mix of onion, celery and carrots, all chopped up and sautéed in olive oil.
• Garlic: Fresh garlic is best and feel free to use as much or as little as you like.
• Chicken Broth: Opt for a high quality low sodium or no sodium chicken broth. You can also make your own chicken stock to use.
• Bay Leaf, Salt and Pepper: You’ll need a bay leaf to give the soup an earthy flavor and depth. Season with salt and pepper to taste.
• Arborio Rice: This is a short-grain rice that’s usually used in Italian cuisine in dishes like risotto but it’s also perfect in this Greek soup. Arborio rice has a high starch content, which will thicken our soup and make it nice and creamy.
• Eggs and Lemon Juice: We’ll mix eggs and lemon juice together to add to the soup. This is what makes this soup unique.
• Fresh Dill: This is one of my favorite herbs and it’s a perfect garnish in this soup.

Prepare The Base

Start by heating olive oil in a large pot over medium heat. Once shimmering, add chopped onion, diced carrots, and celery. Sauté until softened, about 5 minutes, then add minced garlic and cook for another minute, stirring constantly.

Cook The Soup

Pour in chicken broth and add a bay leaf. Bring to a gentle boil, then stir in Arborio rice. Reduce heat to a simmer and cook until rice is tender, about 20 minutes. Stir in shredded cooked chicken and let soup simmer gently.

Make The Avgolemono Sauce

In a separate bowl, whisk eggs until frothy, then gradually whisk in lemon juice. Slowly ladle a cup of hot soup into the egg-lemon mixture, whisking continuously to temper the eggs. Pour the mixture back into the pot, stirring continuously.

Finish The Soup

Heat the soup gently for a few more minutes, but do not let it boil. Remove the bay leaf and season with salt and pepper to taste. Ladle the soup into bowls, garnish with fresh dill, and serve warm.

More Delicious Soup Recipes

• Creamy Chicken Noodle Soup
• Instant Pot Creamy Potato Sausage Soup
• Italian Wedding Soup
• Zucchini Soup
• Tuscan Bean Soup
• Chicken and Dumplings
• Egg Drop Soup

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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup: This comforting soup features tender chicken, aromatic garlic, and a bright lemony kick, all simmered together in a flavorful broth. It's like a warm hug in a bowl, perfect for chilly days or whenever you need a taste of Greece.

Course Lunch, Soup

Cuisine Greek

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 324kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 2 tablespoons olive oil
• 1 large onion chopped
• 1 medium carrots peeled and diced
• 3 stalks celery diced
• 4 cloves garlic minced
• 8 cups chicken broth low sodium
• 1 bay leaf
• ½ cup arborio rice
• 3 cups cooked chicken shredded
• 3 large eggs
• juice of 2 lemons
• salt and pepper to taste
• fresh dill chopped

US Customary – Metric

Instructions

• Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté until the vegetables start to soften, about 5 minutes.Add the minced garlic and cook for another minute, stirring constantly.
• Pour in the chicken broth and add the bay leaf. Bring to a boil. Add the rice to the pot and reduce the heat to a simmer. Cook until the rice is tender, about 20 minutes.
• Stir in the cooked, shredded chicken. Let the soup simmer gently while you prepare the egg-lemon mixture.
• In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice. Be sure to whisk continuously. Slowly ladle a cup of the hot soup into the egg-lemon mixture, whisking continuously to temper the eggs and prevent them from curdling.
• Slowly pour the egg-lemon mixture back into the pot, stirring continuously. Heat the soup gently for a few more minutes. It should thicken slightly but do not let it boil. Remove the bay leaf. Season with salt and pepper to taste.
• Ladle the soup into bowls and garnish with fresh dill. Serve warm.

Notes

1. For a thicker consistency, let the soup simmer uncovered for a bit longer to reduce slightly.
2. Feel free to customize the soup by adding your favorite vegetables or herbs.
3. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer.

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 22g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 207mg | Potassium: 607mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1954IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 3mg

The post Greek Lemon Chicken Soup appeared first on Craving Home Cooked.

Warm up your evening with a bowl of my Italian Wedding Soup, a delightful mix of savory meatballs, tender veggies, and tiny pasta pearls. It’s the ultimate comfort dish, perfect for bringing the family together.

The Best Italian Wedding Soup

Let me tell you about my Italian Wedding Soup, it’s a recipe that’s close to my heart. Each spoonful is a blend of rich, savory broth and perfectly seasoned, juicy meatballs, coupled with tender vegetables and delightful pasta pearls. It’s not just a soup, it’s a whole experience in a bowl, perfect for those days when you need a little comfort and a lot of flavor.

For Meatballs

• Ground Meat: I’m using a combination of ground beef and ground pork today.
• Large Egg: Helps to bind the meatballs.
• Italian Breadcrumbs: For texture and moisture in the meatballs. You can substitute them with regular or Panko breadcrumbs.
• Parmesan Cheese: It’s not an Italian meatball without some freshly grated Parmesan cheese. You can replace it with some Pecorino Romano if you wish.
• Garlic: Adds a punch of flavor. Fresh is best, but garlic powder works in a pinch.
• Fresh Parsley: For a herby touch in the meatballs. Feel free to sub with some dried parsley, if that’s all you have.
• Salt and Pepper: Adjust to taste.

For Italian Wedding Soup

• Olive Oil: Used for sautéing the veggies, and browning the meatballs.
• Onion, Carrots and Celery: The base mirepoix of any good soup.
• Chicken Broth: Opt for low sodium to control the salt level.
• Dry White Wine: Adds depth to the broth, but it’s optional. I recommend a Pinot Grigio or a Sauvignon Blanc.
• Acini di Pepe Pasta: These little pasta bits are perfect for soup. If you don’t have any, feel free to replace with orzo or small shells.
• Fresh Spinach: You can replace with some kale, if you wish.
• Extra Grated Parmesan Cheese: Perfect for serving, because a little extra cheese never hurts!

Make The Meatballs

First things first, let’s tackle the meatballs. Mix together the ground beef, ground pork, egg, breadcrumbs, Parmesan, garlic, parsley, and a bit of salt and pepper. Once combined, roll this mixture into small, bite-sized meatballs.

Brown The Meatballs

Next up, heat some olive oil in a large pot or Dutch oven. Brown the meatballs on all sides – this is key to locking in those juicy flavors. Once they’re beautifully browned, remove them from the pot and set them aside.

Sauté The Veggies

In the same pot, add a bit more olive oil, then toss in your chopped onions, carrots, and celery. Sauté these until they start to soften, letting their natural sweetness come out.

Bring The Soup Together

Now, pour in the chicken broth and a splash of white wine. Bring it all to a boil, then add in your acini di pepe pasta. Let it simmer until the pasta is al dente.

Finishing Touches

Finally, return the meatballs to the pot and continue to simmer everything together for a few minutes. Then, stir in the fresh spinach until it wilts. Adjust the seasoning with salt and pepper to taste, and you’re ready to serve!

Common Questions

Storage

To store the Italian Wedding Soup, let it cool to room temperature and then refrigerate it in an airtight container; it’ll keep well for up to 4 days.

For freezing, I recommend leaving out the pasta when initially making the soup, as pasta can become mushy once thawed. The soup without pasta freezes beautifully in an airtight container for up to 3 months – just add freshly cooked pasta when you’re ready to reheat and serve!

Discover More Soups

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• Creamy Chicken Noodle Soup
• Black Bean Soup

Print

Italian Wedding Soup

This Italian Wedding Soup is a comforting and hearty dish, filled with juicy meatballs, tender vegetables, and small pasta pearls in a savory broth. It’s perfect for warming up on chilly days or whenever you need a delicious, easy-to-make meal that feels like a hug in a bowl.

Course Lunch, Soup

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 449kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

For The Meatballs

• ½ pound ground beef
• ½ pound ground pork
• 1 large egg beaten
• ¼ cup Italian breadcrumbs
• ¼ cup Parmesan cheese grated
• 1 clove garlic minced
• 2 tablespoons fresh parsley chopped
• salt and pepper to taste

For The Soup

• 2 tablespoons olive oil
• 1 large onion finely chopped
• 2 medium carrots diced
• 3 stalks celery diced
• 8 cups chicken broth low sodium
• ½ cup dry white wine
• ¾ cup acini di pepe pasta
• 1 cup fresh spinach roughly chopped
• salt and pepper to taste
• Parmesan cheese grated, for serving

US Customary – Metric

Instructions

• In a bowl, combine the ground beef, ground pork, egg, breadcrumbs, Parmesan cheese, minced garlic, parsley, salt, and pepper. Mix until well combined. Form the mixture into 1-inch meatballs and set aside.
• In a large pot or Dutch oven, heat 1 tbsp of olive oil over medium heat. Add the meatballs and cook until they are browned on all sides and cooked through, about 7-10 minutes. Remove the meatballs from the pot and set aside.
• In the same pot, add the remaining tablespoon of olive oil, chopped onions, carrots, and celery. Sauté the vegetables until they start to soften, about 5 minutes.
• Pour in the chicken broth and white wine and bring to a boil. Add the acini di pepe pasta, and simmer until the pasta is al dente, about 10 minutes.
• Return the meatballs to the pot and continue to simmer for an additional 5 minutes.
• Stir in the fresh spinach and cook until the spinach is just wilted, about 1-2 minutes. Taste and season with salt and pepper as needed.
• To serve, ladle the soup into bowls and sprinkle with extra grated Parmesan cheese.

Notes

1. If using leaner meats like turkey or chicken for the meatballs, consider adding a bit of olive oil to keep them moist.
2. For a gluten-free version, opt for gluten-free breadcrumbs in the meatballs and a suitable pasta alternative.
3. Feel free to adjust the amount of vegetables to your liking or based on what you have on hand.
4. To keep the pasta from absorbing too much broth if storing, cook it separately and add to individual servings.

Nutrition

Serving: 1serving | Calories: 449kcal | Carbohydrates: 29g | Protein: 26g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 323mg | Potassium: 713mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4158IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 3mg

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