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Category: Dinner

  • Carrot Soup

    Carrot Soup

    Carrot soup is the perfect combination of fresh and hearty. It’s creamy, delicious, and flavored to perfection and your guests will be running back for seconds!

    Soups are such a go-to meal for our family, especially this time of year! Try out this award-winning cheeseburger soup, this classic chicken noodle soup, or this creamy broccoli cheese soup.

    A top view of a bowl of carrot soup next to some large carrots.

    Easy Carrot Soup

    Soup is one of our favorite meals, especially at this time of year. It’s a go-to for our family because there are SO many delicious soups out there, so it leaves open a wide variety of dinner options! This carrot soup is perfect as we are (hopefully!) starting to transition into spring. Because it’s still warm and hearty, it works on any cold day, but the carrots make it taste fresh and delicious.

    Not only is this soup delicious, but it’s easy to make!! You can cook it up as your main course and serve it with delicious breadsticks and salad. Or, you can use this as an appetizer course for any delicious meal. This recipe uses baked carrots so that by the time you put them into the soup, they are soft and ready to blend with the other ingredients. Try it out. You will love it!

    What’s in Carrot Soup?

    These ingredients are so simple, and once you grab your carrots at the store, you will probably already have everything else at home! See the recipe card at the bottom of the post for exact measurements.

    • Carrots: Peel your carrots and slice them into ½ inch pieces.
    • Olive Oil: This is used to toss your carrots in before you put them in the oven.
    • Salt and Pepper: You will add this to enhance all of the flavors in the soup.
    • Butter: The butter is melted and used to cook the onions in.
    • Yellow Onion: Mince up your onion into small pieces.
    • Garlic: You can use fresh garlic cloves or you can use minced garlic from your fridge.
    • Seasonings: Coriander and Cumin will give this soup a delicious flavor:
    • Vegetable Broth: This is used as the base of your soup and will add additional flavor to all of the ingredients.
    • Heavy Cream: This is optional but you can swirl this in the soup just before you serve it! It will look AND taste good!

    How Do You Make Carrot Soup?

    This carrot soup is super (pun intended!) easy and fast! Cook up those carrots, and after they are baked, this soup takes 15 minutes to whip up!

    • Preheat: Preheat the oven to 375°F, and line a baking sheet pan with parchment. 
    • Toss Carrots: In a medium sized bowl, add the carrots and olive. Toss to coat the carrots, and pour onto the prepared baking sheet pan. Season with salt and pepper.
    • Bake Carrots: Bake for 30-40 minutes, or until the carrots are tender when pricked with a fork. Make sure that you toss the carrots 20 minutes into the roasting process to evenly cook them on all sides.
    • Melt Butter and Add Onion and Seasonings: In a large pot, add butter and melt over medium high heat and then add the diced onion. Cook until tender for about 5 minutes. Add in the garlic, coriander and cumin. Cook and then stir for an additional minute.
    • Add carrots and Stock: Add the cooked carrots and vegetable stock. Heat and bring to a simmer for 15 minutes.
    • Blend: Carefully transfer the mixture to a blender, or use an immersion blender to blend the ingredients. Blend until smooth and creamy.
    • Season: Season with additional salt and pepper if needed. 
    • Add Cream: Drizzle with heavy cream and swirl in before serving! Garnish with chopped parsley and enjoy!
    4 pictures showing how to add ingredients to pot, cook and blend.

    Tips and Tricks

    There are a few things that you can do to change up this carrot soup to fit your needs! Here are a few ideas that I have for you.

    • Blender: You can definitely use an immersion blednder for this but I suggest using a stand blender to get extra creamy results! Just make sure to let the soup cool for a few minutes before putting it in the blender.
    • Flip the Carrots: Don’t forget that 20 minutes into your carrots roasting, you need to flip them so that they can cook evenly!
    • Add Toppings: If you want to take this soup to the next level then you can add in some toppings like swirled heavy cream, parsley, bacon and some extra freshly cracked pepper!

    A pot of carrot soup sprinkled with pepper and a ladle scooping some out.

    How to Store or Freeze Leftovers

    This soup makes fantastic leftovers, so make enough to have some extra! You can even make this ahead and freeze it if you want!

    • In the Refrigerator: Let your soup cool and place it in an airtight comtainer and put it in your fridge. It will store well for up to 3 days.
    • To Freeze: Let the soup cool and DON’T add in any heavy cream. Put your soup in an airtight container or a ziplock bag and label it with the date. The soup without the cream will freeze for about 6 months. Put it in your fridge to thaw.
    • To Reheat: Reheat your soup over the stove on medium heat until it’s warmed through.

    A spoon scooping carrot soup out of a bowl.

    More Delicious Soup Recipes

    Get all of your soups in before winter is over! I’ve rounded up some of my favorites that you MUST TRY this year! They are creamy, delicious and have all of the right combinations of flavors. You’re going to love them and will have a hard time picking your favorite!

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    Carrot Soup

    Carrot soup is the perfect combination of fresh and hearty. It's creamy, delicious, and flavored to perfection and your guests will be running back for seconds! 
    Course Appetizer, Dinner, Main Course
    Cuisine American
    Keyword carrot soup
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 4
    Calories 238kcal
    Author Alyssa Rivers

    Ingredients

    • 2 lbs carrots (peeled and chopped into ½ inch pieces)
    • 2 tbsp olive oil
    • 1 tsp kosher salt
    • ½ tsp pepper
    • 2 tbsp butter
    • 1 yellow onion (minced)
    • 2 tsp garlic (minced)
    • 1/2 tsp ground coriander
    • 1/2 tsp ground cumin
    • 6 cups vegetable broth
    • salt and pepper (to taste)
    • heavy cream (Optional, for serving)

    Instructions

    • Preheat the oven to 375°F, and line a baking sheet pan with parchment.
    • In a medium sized bowl, add the carrots and olive. Toss to coat the carrots, and pour onto the prepared baking sheet pan. Season with salt and pepper.
    • Bake for 30-40 minutes, or until the carrots are tender when pricked with a fork. Toss the carrots 20 minutes into the roasting process to evenly cook them on all sides.
    • In a large pot, add butter and melt over medium-high heat. Add the diced onion. Cook until tender for about 5 minutes. Add in the garlic, coriander, and cumin. Cook and stir for an additional minute.
    • Add the cooked carrots and vegetable stock. Heat and bring to a simmer for 15 minutes.
    • Carefully transfer the mixture to a blender, or use an immersion blender to blend the ingredients. Blend until smooth and creamy.
    • Season with additional salt and pepper if needed.
    • Drizzle with heavy cream and swirl in before serving! Garnish with chopped parsley and enjoy!

    Nutrition

    Calories: 238kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 2200mg | Potassium: 785mg | Fiber: 7g | Sugar: 15g | Vitamin A: 38820IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 1mg
  • Classic Italian Wedding Soup

    Classic Italian Wedding Soup

    Italian wedding soup is warm and comforting and filled with tender chicken meatballs, veggies, and acini de Pepe. This classic Italian soup will become an instant family favorite!

    We love a good warm bowl of soup at our house. It’s perfect for cold winter days and, to be honest, I cook soups all year long because I love them so much! You need to try this chicken tortellini soup, this Pasta e Fagioli, or this broccoli cheese soup!

    Italian wedding soup in a bowl with a ladle.

    A Reader’s Review

    I found this recipe through Pinterest and it is my FAVORITE recipe, possibly ever! My family loves this soup. I’ve made it for a work luncheon also and it was eaten up so fast! I had lots of requests for this recipe. Thank you so much! It’s amazing!

    -Sarah

    Italian Wedding Soup

    We absolutely love traveling to new cities and trying out different foods. We recently went to a new Italian restaurant as a family and the waitress told me all about this Italian Wedding Soup and that it was her favorite. I can’t believe that I had never heard of Italian wedding soup before. It honestly became one of my favorite soups with the first bite.

    There is so much to love about this delicious soup. My favorite part was the chicken meatballs that were hidden throughout and the tiny acini de pepe pasta inside. The pasta and chicken meatballs make this so filling, plus it is packed with veggies. All you need are some delicious rolls or breadsticks and you have yourself an entire meal that will fill anyone up! Plus, this soup is actually really simple! It comes together within 30 minutes and has so much delicious flavor. You are going to LOVE it!

    Ingredients in Italian Wedding Soup

    This Italian wedding soup is full of flavor, comfort and all blended together for perfection! It’s simple and the ingredients list is short! See the recipe card at the bottom of the post for exact measurements.

    The Meatballs

    • Ground chicken and sausage: These are the meat that you combine to make the meatball. Remove the casing on the sausage before mixing the sausage in.
    • Breadcrumbs: This the gives the meatballs some texture.
    • Egg: The egg will bind the meats and the seasonings together so that you can form them into balls.
    • Italian seasoning: You can use storebought Italian seasoning or you can try out my 5 minute homemade Italian seasoning!
    • Salt and pepper: Use these to season the soup to your preferred taste.

    The Soup

    • Olive Oil: This is to cook your vegetables in!
    • Vegetables: Onion, carrots and celery and spinach. Chop these up to be as small or as large as you like. Just make sure they are similar in size so that they cook evenly.
    • Garlic Cloves: If you don’t have fresh cloves on hand then you can use minced garlic. ½ teaspoon equals about 1 clove of garlic.
    • Chicken Stock: This gives the base of the soup a rich flavor.
    • Uncooked Acini di Pepe Pasta: This is the pasta that you will use for this classic recipe! They are like little tiny pieces of dough. If you don’t have them or can’t find them then orzo will also work.
    • Parmesan: This will be sprinkled on top of this Italian wedding soup!

    How to Make Italian Wedding Soup

    You will love this simple comfort soup that is filling and delicious! Bite after bite of this soup leaves you wanting another bowl filled to the brim!

    • To make the meatballs: In a medium sized mixing bowl, add the ground chicken, chicken sausage, bread crumbs, egg,  Italian seasoning and salt and pepper. Stir until combined. Then, roll into one inch meatballs making about 25-30.
    • Cook soup and add meatiballs: In a large pot add the olive oil, onion, carrots, celery and garlic. Cook for 2-3 minutes or until tender. Add in the chicken stock, pasta and meatballs and bring to a boil. Then, you will reduce heat to a simmer and cook for about 10 minutes until meatballs are cooked through and pasta is tender. Stir in spinach and allow to wilt. Season with salt and pepper and then top it with freshly grated parmesan cheese.
    Raw meatballs on a sheet pan.

    What is Acini de Pepe Pasta

    The name in Italian means “seeds of pepper.” They are known as a symbol for fertility and that is why they are used in Italian wedding soup. They are also sometimes referred to as Pastina, (Italian for “tiny dough”) but some pasta makers distinguish pastina as smaller than acini di pepe.

    Two white bowls full of Italian wedding soup.

    Can you freeze Italian Wedding Soup?

    Yes! This soup works great as a frozen meal! You can freeze it in individual sizes or family sizes to reheat on those days you just need something warm and comforting.

    • How to Freeze: Place the cooled soup in an airtight container or a plastic bag (make sure to leave a few inches for the soup to expand when it freezes). Label it with the date. It can stay frozen for up to 3 months.
    • To Reheat: To reheat this soup, it is best to either thaw it by storing it in the refrigerator over night. When you are ready to eat it then you will warm the soup back up on the stove or in the microwave just before serving.

    Close up of Italian wedding soup in a bowl with a full ladle.

    More Savory Soups to Try

    Soup is a go-to recipe for me during the winter months, There is just something so comforting and delicious about them when it’s cold and dreary outside. Here are a few more of some delicious soup recipes that you MUST TRY! They are all pretty different so there should be something for everyone. Enjoy!

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    Italian Wedding Soup

    Italian wedding soup is warm and comforting and filled with tender chicken meatballs, veggies, and acini de Pepe. This classic Italian soup will become an instant family favorite!
    Course Main Course
    Cuisine Italian, Italian American
    Keyword italian wedding soup
    Prep Time 9 minutes
    Cook Time 20 minutes
    Total Time 29 minutes
    Servings 8 people
    Calories 328kcal
    Author Alyssa Rivers

    Ingredients

    The Meatballs

    • 8 ounces ground chicken
    • 8 ounces ground chicken sausage (casings removed)
    • 1/4 cup breadcrumbs
    • 1 large egg
    • 1 tablespoon Italian seasoning
    • salt and pepper

    The Soup

    • 1 tablespoon olive oil
    • 1/4 cup onion (chopped)
    • 3 large carrots (chopped)
    • 2 stalks celery (chopped)
    • 3 garlic cloves
    • 10 cups chicken stock
    • 1/2 cup uncooked acini di pepe pasta (orzo will also work)
    • 4 cups spinach (chopped)
    • 1/2 cup parmesan

    Instructions

    To make the meatballs:

    • In a medium-sized mixing bowl, add the ground chicken, chicken sausage, bread crumbs, egg,  Italian seasoning, and salt and pepper. Stir until combined. Roll into one-inch meatballs making about 25-30.
    • In a large pot add the olive oil, onion, carrots, celery, and garlic. Cook for 2-3 minutes or until tender. Add in the chicken stock, pasta, and meatballs and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes until meatballs are cooked through and pasta is tender. Stir in spinach and allow to wilt. Season with salt and pepper and top with freshly grated parmesan cheese.

    Video

    Notes

    Updated on February 21, 2022

    Originally Posted on January 31, 2019

    Nutrition

    Serving: 1g | Calories: 328kcal | Carbohydrates: 20g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 801mg | Potassium: 797mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6086IU | Vitamin C: 8mg | Calcium: 150mg | Iron: 2mg
  • Literally the BEST Chicken Noodle Soup

    Literally the BEST Chicken Noodle Soup

    best_chicken_noodle_soup_recipes

    Literally the BEST chicken noodle soup, this has thick chicken chunks, sliced carrots, and celery, wide noodles. It soaks in a smooth chicken broth filled with flavorful seasonings and cooked to perfection. It’s the perfect warm and comforting soup for the winter!

    Warm up to this savory soup this wintertime. If you love soup, here are your classic soup recipes to try some homemade tomato basil soup, broccoli cheese soup, or minestrone.

    Chicken noodle soup in a pot.

    The BEST Chicken Noodle Soup

    This is literally the BEST chicken noodle soup recipe EVER! The flavoring is absolutely incredible, and the ingredients are simple. Colder days are here and still ahead of us, and you know a good chicken noodle soup is going to be needed to get you through. This soup is perfect because it’s so hearty and filled with chunks of chicken, thick slices of vegetables, and all the flavor you can imagine with simple and easy ingredients.

    Chicken noodle soup is made for those days when you are sick and just need some comfort food to fill you up and warm your core. When I make this soup, my entire family loves it, and I know that yours will too! Pair this soup with some homemade bread or rolls, and you will be all set! Trust me when I say that you will want to double this recipe to have more often than not this winter season.

    Ingredients to Make Chicken Noodle Soup

    This chicken noodle soup is just what you need this winter season. Everything is so simple to throw together and perfect for that leftover chicken! See the recipe card at the bottom of the post for exact ingredient measurements.

    • Olive oil: Olive oil is great for sautéing your vegetables and making sure that they don’t stick.
    • Carrots: Slice these up up as thick as you prefer.
    • Celery: You can cut these up into larger or smaller slices, depending on your preference. My kids always like all the vegetable chopped up into tiny pieces!
    • Onion: Chop this onion up into pieces that are the same size so that it cooks evenly.
    • Garlic Cloves: If you don’thave any fresh garlic cloves on hand then you can use minced garlic. ½ teaspoon equals about 1 clove of garlic.
    • Thyme: Fresh thyme stems really add in a deep flavor to the broth.
    • Salt and pepper: You only need a pinch to have these make an impact.
    • Chicken broth: The chicken broth adds a lot of depth and flavor to the base of the soup.
    • Egg noodles: Using egg noodles that are thick will help to soak up the broth when eating.
    • Chicken: You can use leftover chicken that you have on hand. Or make it easy on yourself and grab a rotissarie chicken from the store and shred that up to put in this recipe!
    • Parsley: The parsley pairs well with the thyme creating a very flavorful seasoning.

    How to Make Chicken Noodle Soup

    Chicken noodle soup comes together quickly and effortlessly with these few steps. Simply sauté your vegetables, add broth and noodles, then simmer with your leftover chicken- it is that simple! You will have a quick and easy dinner within 20 minutes.

    1. Sauté vegetables and seasonings: In a large pot over medium high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, and salt and pepper and sauté for 1 minute more.
    2. Add broth and noodles: Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
    3. Add chicken and simmer until ready to serve: Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper additionally to taste.
    Chicken noodle soup process of cooking

    Variations to Try

    I love my chicken noodle soup simple with just a few ingredients and flavorings. But here are more adventurous ways of making chicken noodle soup recipes! Substitute or add in to make this chicken noodle soup recipe your own.

    • Oil: Instead of oil you can use butter to sauté the vegetables.
    • Vegetables: Spinach, green beans, peas, zucchini, canned tomatoes, corn or even potatoes are some things to try.
    • Seasoning: Try adding or substituting any herbs to fresh or dry.
    • Meat: Leftover meat is always best and trying turkey, variations of chicken or shredded ham are always great.
    • Broth: Switch out your chicken broth for turkey broth or bone broth for different variations.
    • Noodles: Tortellini, bowtie pasta, small shell pasta or even spaghetti noodles are great to have if you don’t have egg noodles on hand.

    Chicken noodle soup up close photo of the noodles.

    Cooking Tips

    This chicken noodle soup recipe is simple and easy to make. And then, what is even better is how quick and easy it all comes together and tastes AMAZING! With these simple-to-use tips, you will have one fantastic chicken noodle soup! You will have your family and friends asking for more because it is one of the BEST chicken noodle soup recipes out there.

    • Cut vegetables ahead of time: To plan ahead, cut up your vegetables the night before or morning of before cooking. That way it just takes minutes to put everything in the pot.
    • Larger slices: Avoid your vegetables from getting soft and mushy by cutting them larger if you plan to simmer or use a slow cooker.
    • Use a slow cooker: Use a slow cooker for cooking your chicken noodle soup. Follow the recipe just leave out your noodles until ready to serve.
    • For thicker soup: To thicken you soup, add a starch like flour or cornstarch. In a seperate bowl, add about one tablespoon mixed with water and then continue to add more depending on the thickness and consistency you are looking for. If you plan to thicken your soup don’t add the flour or cornstarch directly into the soup. It will clump up and won’t work to thicken the broth.
    • Add more broth: As your noodles sit in the broth it will continue to absorb the broth and you will need to add more when warming up again.

    Chicken noodle soup in a bowl.

    How to Store Leftover Soup

    I love to double my chicken noodle soup recipe to have for now and then stored in the freezer. It will be the one soup everyone is raving about this winter season! It makes it perfect for warming up on the cold winter days or when I know someone is not feeling well.

    • In the refrigerator: Follow the recipe and let cool completely. Once your chicken noodle soup is cooled, place in an airtight container and store in the refrigerator for 3 to 4 days. When reheating you may need to add in more broth.
    • Can you make chicken noodle soup ahead of time? Yes! I love this recipe for that. Simply make and cook your chicken noodle soup. I like to leave out the noodles if I know I am making ahead of time. I even chop my vegetables thicken so they won’t be mushy or too soft while cooking for a longer period of time. This is a great way to make it in a slow cooker too.
    • Can you freeze chicken noodle soup? Yes, this chicken noodle soup will freeze well. Follow the directions making the chicken noodle soup except skip adding in the noodles. Allow the chicken noodle soup to cool completely. Place in a ziplock bag and lay flat in the freezer. Make sure that you label the bag with the date! When ready to warm up then you can thaw it overnight in the refrigerator. When you are ready to eat then you can reheat iton the stove or in the microwave and add in the noodles at this time. This will last in the freezer for about one month.

    More Delicious and Hearty Soup Recipes

    I love to make sure I have a lot of soup recipes on hand for those long winter months! If you need some more ideas for new soups to try then you must try these other amazing recipes! They are favorites in our family and requested again and again. Plus, soups can last a few days in the refrigerator and make fantastic leftovers for lunch or dinner the next day!

    best_chicken_noodle_soup_recipes

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    Chicken Noodle Soup Recipe

    Literally the BEST chicken noodle soup, this has thick chicken chunks, sliced carrots, and celery, wide noodles. It soaks in a smooth chicken broth filled with flavorful seasonings and cooked to perfection. It's the perfect warm and comforting soup for the winter!
    Course Dinner, Main Course, Side Dish, Soup
    Cuisine American
    Keyword chicken noodle soup, chicken noodle soup recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 8 people
    Calories 290kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tablespoons olive oil
    • 4 large carrots sliced
    • 4 celery stalks sliced
    • 1 small onion diced
    • 3 garlic cloves minced
    • 2 Tablespoons fresh thyme stems removed
    • salt and pepper
    • 10 cups chicken broth
    • 12 ounce wide egg noodles
    • 2 cups shredded chicken
    • 2 Tablespoons fresh parsley

    Instructions

    • In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sauté for 1 minute more.
    • Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
    • Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper added to taste.

    Notes

    Updated on February 7, 2022

    Originally Posted on December 1, 2019

    Nutrition

    Calories: 290kcal | Carbohydrates: 37g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 1134mg | Potassium: 562mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5312IU | Vitamin C: 28mg | Calcium: 60mg | Iron: 2mg
  • Insanely Good Crockpot Chili

    Insanely Good Crockpot Chili

    Crockpot chili is the ultimate comfort food! This chili is SO easy and insanely good that everyone will come back for seconds!

    I love a good chili and all of the sides that I can put with it! Try out this Cornbread, these Breadsticks, or this amazing Grilled Cheese. They are so good and will complement this chili so well!

    Chili in a crock pot.

    Homemade Crockpot Chili

    Chili is such a classic meal during the cold, winter months. It’s the ultimate comfort food that is a go-to recipe ALL the time in my family! Plus, when you make it in a slow cooker it makes it so easy! Not only does this recipe have classic ingredients like meat and beans but it really goes to the next level of flavor with veggies and spices! It is making my mouth water just thinking about it!

    I love chili for dinner because it’s so hearty and filling. In fact, on the days when I am on the go, I don’t even make and sides with this! It has everything that I need in the recipe including meat and vegetables. This is also a go-to recipe for me for a party! Because it’s in a slow cooker, it makes it easy to transport and serve anywhere else. Plus, it’s perfect for a chili cook-off! It will win every time. Try it with these Nachos or put it on top of this Rice for a little added extra flavor and texture!

    Ingredients You Need for Crockpot Chili

    You probably already have all of the ingredients on hand! Which makes it super easy to whip this up for dinner anytime. See the recipe card at the bottom of the post for exact measurements.

    • Ground beef: I like to use lean ground beef or even ground turkey for this recipe.
    • Olive oil: Just a little bit is fine to cook up the vegetables in.
    • Onion: An onion that is small and diced will work great for this.
    • Green bell pepper: Dice this up to all of the same size so that the pieces cook evenly.
    • Garlic cloves: If you dont have fresh cloves then you can use minced garlic. ½ tsp equals about one clove of garlic!
    • Beef broth: This is the base of the chili and is better than water because it adds a lot of flavor to the chili.
    • Tomato sauce: Make sure that you are getting tomato sauce and not tomato paste.
    • Diced tomatoes: These can come in flavored juices so make sure that you get the ones that are just in plain tomatoes sauce.
    • Pinto beans: I love the flavor of pinto beans!
    • Kidney beans: Dark or light kidney beans will work. Just use whatever you have on hand.
    • Chili powder, Oregano, Cumin, Coriander and Cayenne: These spices mixed together make such a delicious blend! Not too much heat but a lot of flavor!

    Let’s Make Some Chili!

    This slow cooker chili recipe only takes about 5 minutes to put together! Then you let the slow cooker do all of the work. It’s so easy and delicious, there should be no question about it you try it or not!

    1. Add ingredients to slow cooker: In a medium sized skillet over medium high heat cook and crumble the beef for about 7 minutes or until brown. Add the beef, onion, bell pepper, garlic, beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne to the slow cooker. Stir everything until combined. Cook on low for 5-6 hours. Serve warm with desired toppings.
    3 pictures showing ingredients being added to a slow cooker.

    Toppings You Can Use

    I’ve come up with a list of a bunch of delicious things that you can add to your crockpot chili! Try a couple or try them all. You really can’t go wrong with too many toppings!

    • Fresh lime juice
    • Sour cream
    • Avocado
    • Shredded lettuce
    • Shredded cheese
    • Green onions
    • Frito chips
    • Tortilla strips
    • Cilantro

    A bowl of chili with toppings.

    How to Store Leftovers

    If you have leftovers of this crockpot chili then you are in luck! This tastes just as good, if not better, the next day. Once it has cooled, place it in an airtight container and put it in your fridge. It can last 3-4 days. Just reheat it in the microwave when you are ready to eat it again!

    A close up of chili with a spoon scooping some out of a bowl.

    More Delicious Chili Recipes to Try

    Chili is such a delicious comfort food that my entire family loves. There are so many ways to cook it and I love trying out new recipes! Here are a few of my tried and true favorites. They will be recipes that you come back to over and over throughout the winter season!

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    Insanely Good Crockpot Chili

    Crockpot chili is the ultimate comfort food! This chili is SO easy and insanely good that everyone will come back for seconds!
    Course Dinner, main dish
    Cuisine American
    Keyword chili, crockpot chili
    Prep Time 15 minutes
    Cook Time 6 hours
    Total Time 6 hours 15 minutes
    Servings 6 people
    Calories 259kcal
    Author Alyssa Rivers

    Ingredients

    • 2 pounds lean ground beef
    • 1 tablespoon olive oil
    • 1 small onion diced
    • 1 green bell pepper diced
    • 2 garlic cloves minced
    • 2 cups beef broth
    • 1 (8-ounce) can tomato sauce
    • 1 (15-ounce) can diced tomatoes undrained
    • 1 (15-ounce can) pinto beans
    • 1 (15-ounce can) kidney beans
    • 3 Tablespoons chili powder
    • 1 Tablespoon oregano
    • 1 teaspoon cumin
    • 1 teaspoon coriander
    • 1 teaspoon salt
    • 1/4 teaspoon cayenne

    Instructions

    • In a medium-sized skillet over medium-high heat cook and crumble the beef for about 7 minutes or until brown.
    • Add the beef, onion, bell pepper, garlic, beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt, and cayenne to the crockpot.
    • Stir everything until combined. Cook on low for 5-6 hours. Serve warm with desired toppings.

    Nutrition

    Serving: 6people | Calories: 259kcal | Carbohydrates: 5g | Protein: 34g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 854mg | Potassium: 721mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1315IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 5mg
  • Hot and Sour Soup

    Hot and Sour Soup

    Hot and sour soup is savory, delicious, and makes my mouth water just thinking about it! You can’t beat a soup that’s filled with mushrooms, bamboo shoots, tofu, and veggies. It tastes better than at a restaurant!

    Soup is perfect for this time of year! Try out some of my other favorites like this Cheeseburger, this amazing Chicken Noodle, or this Gnocchi Soup. They are so good and perfect for a cold, winter day.

    A bowl of hot and sour soup with a serving spoon, ready to eat!

    What IS Hot and Sour Soup?

    If you are wondering what hot and sour soup is and want to know before you make it, I get it! Traditionally seen at Chinese restaurants, hot and sour soup gets its name from white pepper (hot) and rice vinegar (sour). It’s savory and spicy and filled with mushrooms, tofu, green onions, and bamboo shoots. If you haven’t had it before then I’m sure this combination sounds crazy but it’s SOO GOOD. Pair it with some Cashew Chicken, Shrimp Fried Rice, and some Chicken Potstickers and you will have a delicious meal!

    I especially love making this soup because it’s so quick and easy to make! It only takes about 25 minutes (that included prepping AND cooking!). So it’s a great choice when you need a delicious and hearty meal quickly! Plus, this recipe tastes better than at a restaurant! I love when I can make a copycat recipe and enjoy it in my own house. Try this out, I think that you will love it!

    Ingredients to Make Hot and Sour Soup

    This recipe has a few ingredients that you may not regularly have on hand! So look this over, head to the store, and grab everything that you need. It’s SO worth it! See the recipe card at the bottom of the post for exact measurements.

    • Vegetable broth: This will be used as the base of your soup! It gives it a a ton of delicious flavoring.
    • Mushrooms: Try using shiitake, baby bella, or button mushrooms. Slice them thinly and don’t forget to remove their stems!
    • Bamboo shoots: These are optional but are very traditional in this dish!
    • Rice vinegar: This is where this soup gets the “sour” part of its name! This is my favorite rice vinegar to use.
    • Soy sauce: You can use regular or reduced sodium!
    • Ground ginger: I love the added flavor that this spice adds to the dish.
    • Cornstarch and water: You will mix these two together and when you put it in the broth, it will thicken it up!
    • Eggs: Beat these well so that they mix in nicely.
    • White pepper: This is where the “hot” comes in the name of this soup! Start with ½ tsp and add more if you want it hotter!
    • Firm tofu: I like to use tofu in this dish but if you would rather then you can use cooked shredded chicken instead!
    • Green onions: These are used for garnish AND taste!
    • Sesame oil: Top the soup off with a drizzle of this sesame oil.

    Let’s Make Some Soup!

    This hot and sour soup is so delicious and comes together so quickly! it’s perfect for an appetizer or even an entree if you love it that much!!

    1. Simmer vegetable broth: In a large pot, add the vegetable broth, and bring simmer over medium high heat.
    2. Whisk: Add the mushrooms, bamboo shoots (if using), vinegar, soy sauce, ground ginger, and white pepper. Whisk to combine, and continue to simmer for about 5 minutes.
    3. Thicken with cornstarch and water: In a small bowl, whisk together the cornstarch and cold water. Then, stir the constarch mixture to the pot once the soup has come to a simmer. Continue to simmer for 5 minutes or until the soup starts to thicken.
    4. Add eggs: While stirring the soup, gradually pour in the beaten eggs, and continue to stir in a circular motion. This will create egg ribbons.
    5. Add tofu, green onions and sesame oil: Add in the cubed tofu and/or cooked shredded chicken, green onions, and sesame oil.
    6. Serve: Serve immediately and enjoy!
    4 pictures showing the steps of how to pour in the broth and the veggies.

    Tips and Variations

    You can really add or take out things that you like to make this hot and sour soup your own! Here are a few ideas to make this turn out just right!

    • Adjust the heat: The hot (white pepper) and sour (rice vinegar) can be adjusted to your liking.  Add more of either, depending on which taste you like the best!
    • Vegetables: Any of the vegetables can be left out to your liking.  Mushrooms and bamboo shoots are traditionally in hot and sour soup, but feel free to leave them out if you don’t like them!
    • Protien: You can leave the tofu out and use cooked shredded chicken instead. Or, you can use them bot for a more filling soup!

    Hot and sour soup being served with a ladel.

    How to Store Leftovers

    If you have leftovers of this hot and sour soup then you can store it and have it for lunch or dinner the next day! Here’s how you can store it!

    • Refrigerate: Once it has cooled, place your hot and sour soup in an airtight container and put it in your fridge. It can last 2-3 days.
    • Reheat: When you are ready to eat your leftovers, go ahead and reheat the soup on the stove on medium heat until heated through!

    What to Serve With Hot and Sour Soup

    If you want to use this as the traditional appetizer that it is, then I have come up with a few entrees and side items that you can serve along with it! It’s all so good that once you are done you will feel like you are eating at a restaurant! Make it an entire meal, your whole family will love it!

    Print

    Hot and Sour Soup

    Hot and sour soup is savory, delicious and makes my mouth water just thinking about it! You can't beat a soup that's filled with mushrooms, bamboo shoots, tofu and veggies. It tastes better than at a restaurant! 
    Course Dinner, Side Dish
    Cuisine Chinese
    Keyword hot and sour soup
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 8 people
    Calories 88kcal
    Author Alyssa Rivers

    Ingredients

    • 8 cups vegetable broth
    • 1 1/2 cups mushrooms (shiitake, baby bella, button) thinly sliced, stems removed
    • 1 (8 ounce canned) bamboo shoots, drained (optional)
    • ¼ cup rice vinegar
    • 1/4 cup soy sauce (regular or reduced sodium)
    • 1 teaspoon ground ginger
    • 1/4 cup cornstarch
    • 1/4 cup cold water
    • 2 large eggs, beaten well
    • 1/2-1 teaspoon white pepper (start with ½ tsp and add more if you want it more hot)
    • 1 cup firm tofu, cubed- optional (or shredded chicken, cooked)
    • 3 green onions, thinly sliced
    • 1 teaspoon sesame oil (drizzled at the end)

    Instructions

    • In a large pot, add the vegetable broth, and bring simmer over medium-high heat.
    • Add the mushrooms, bamboo shoots (if using), vinegar, soy sauce, ground ginger, and white pepper. Whisk to combine, and continue to simmer for about 5 minutes.
    • In a small bowl, whisk together the cornstarch and cold water. Stir the cornstarch mixture into the pot once the soup has come to a simmer. Continue to simmer for 5 minutes or until the soup starts to thicken.
    • While stirring the soup, gradually pour in the beaten eggs, and continue to stir in a circular motion. This will create egg ribbons.
    • Add in the cubed tofu and/or cooked shredded chicken, green onions, and sesame oil.
    • Serve immediately and enjoy!

    Notes

    The hot (white pepper) and sour (rice vinegar) can be adjusted to your liking.  Add more of either to your preference.

    Any of the vegetables can be left out to your liking.  Mushrooms and bamboo shoots are traditionally in hot and sour soup, but feel free to leave them out if you don’t like them.

    Any proteins can also be left out, or you can add both for a more filling soup.

     

    Nutrition

    Serving: 1cup | Calories: 88kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1367mg | Potassium: 106mg | Fiber: 1g | Sugar: 3g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
  • One-Pot Chicken Stew

    One-Pot Chicken Stew

    Chicken Stew is hearty, filling, and comforting! It is the perfect dish for Sunday dinner or a cold rainy day! This chicken stew is made with potatoes, carrots, onions, celery, and chicken cooked until fall-apart tender.

    Stews are a fall favorite! Try this Tortellini Soup, Beef Stew, or Vegetable Beef Soup for more stew ideas this fall.

    A pot of chicken stew with a wooden spoon.

    Homemade Chicken Stew

    Nothing says comfort food like a warm stew. I took one of my favorite Beef Stew Recipes and replaced the beef with chicken thighs. It is just as rich and comforting as beef stew and is perfect for those cold winter days! This tastes amazing when you serve it with some crusty bread and a delicious side salad! Then you will have an entire delicious meal that the whole family will love!

    This chicken stew cooks in the oven for 1 ½ hours or until the chicken is super tender and falls apart easily. It is best to cut the celery, carrots, potatoes, and onions on the larger side. This will help them since they will be cooking for a long period of time in the oven without breaking down! Not only is this stew delicious but it’s super simple to make. Plus, when I can cook my entire meal, veggies included, in one pot… Well, I call that a win!

    Ingredients for Chicken Stew

    This stew is perfect for your family! This is comfort food at its finest! See the recipe card below for exact ingredient measurements.

    • Chicken: I like to use boneless skinless chicken thighs. They have the most flavor and hold up better when cooking for longer periods of time.
    • Salt: This will enhance all of the other flavors in the stew!
    • Pepper: I use just the right amount to add some flavor but I’m not adding any heat.
    • Butter: I used unsalted butter that’s at room temperature (for easier mixing)
    • Vegetables: Onions, carrots, baby potatoes and celery are added.
    • Spices: Bay leaves, fresh thyme and sage are added. Feel free to substitute dried in place of the fresh.
    • Dry sherry: You can also substitute white wine in place of the dry sherry or leave it out if you prefer.
    • Chicken stock: This gives the base of the dish a lot of flavor.
    • Cornstarch: This is used to thicken up the stew at the end!
    • Parsley: This will be a garnish on top!

    How to Make Stew

    Enjoy this homemade chicken stew this fall. Impress your family with how simple it is to make a hearty and delicious family dinner!

    1. Preheat and prep: Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
    2. Brown the chicken:Heat butter in a large dutch oven over medium high heat. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won’t be fully cooked). Remove the chicken from the pan and set aside.
    3. Saute the veggies: Add in the carrots, onion and celery to the pan and saute for 5 minutes.
    4. Deglaze the pan: Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
    5. Cook: Return the chicken to the pan along with the chicken broth, thyme, sage and bay leaves. Cover and place in the oven for 1 hour. 
    6. Add in potatoes and cook for additional 30 minutes: Carefully remove the pot from the oven and add in the potatoes. Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
    7. Thicken the stew: To thicken the stew remove ¼ cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened. 
    8. Serve: Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!
    6 pictures showing how to cook veggies and chicken for stew.

    Understanding How to Make the BEST Stew

    If you aren’t familiar with how to make stew, then there may be a few things that you need to know! Here are a couple of common questions that people have before cooking up this chicken stew. Once you know these then you will be a pro!

    • What does it mean to deglaze? So when it comes to making a stew, this is a super important step! When you are told to deglaze a pan it means that you are adding a liquid to your hot pan to release all of the carmelized bits at the bottom (the bits of dark brown from searing your meat and veggies). It’s what adds so much more flavor to the base of your stew! You’ve probably done this in recipes before and just didn’t know that there was a name for it!
    • Why thicken your stew? At the end of this recipe, it tells you how to add cornstarch to thicken your stew. The reason for this is because stew is not as thin as a soup. Stew is typically thicken and heartier. So, if you want that classic consistency then add in that cornstarch!
    • Why can’t I add the potatoes in at the same time as the other vegetables? You don’t add in the potatoes until about halfway through because they cook so fast. You don’t want your potatoes to turn out all mushy! So putting them in later helps them to keep their shape and cooks them so that they are just right!

    Chicken stew in a pot with a wooden spoon.

    How to Store Leftovers

    Some people will argue that stew is actually better to eat the next day! And with this chicken stew… they may just be right! In fact, double the recipe and you can have this again for lunch or dinner during the week! If you have leftovers, here is how you can store them!

    • Refrigerate: Once your stew has cooled then place it in an airttight container in your fridge. It will last 3-4 days!
    • Reheat: When you are ready to eat your stew then take it out of the fridge and place it in a pot. You can reheat it on your stove on medium heat until heated through.

    Chicken stew in a bowl, ready to serve.

    More Hearty Soups to Enjoy!

    Soup is perfect on those cloudy cold days. It just makes everything seem less drab and more cozy! I’ve rounded up a few of my all time favorite tried and true soup recipes! There are all so different so that there is something for everyone! Try them all this winter season. The hardest part will be picking out which one is your favorite!

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    One-Pot Chicken Stew

    Chicken stew is hearty, filling, and comforting! It is the perfect dish for Sunday dinner or a cold rainy day! This chicken stew is made with potatoes, carrots, onions, celery, and chicken cooked until fall-apart tender.
    Course Dinner, Main Course
    Cuisine American
    Keyword Chicken Stew, stew
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 8 People
    Calories 192kcal
    Author Alyssa Rivers

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs
    • 1 tesapoon salt
    • 1/2 teaspoon pepper
    • 2 Tablespoon unsalted butter
    • 1 large onion, large dice
    • 3 medium carrots, sliced into ½ inch slices
    • 3 ribs celery, large dice
    • 1/2 cup dry sherry
    • 1 teaspoon fresh thyme
    • 2 teaspoon fresh sage
    • 3 whole bay leaves
    • 1 1/2 pounds mini tri-color potatoes, cut in half
    • 4 cups chicken stock
    • 2 Tablespoon cornstarch
    • parsley for serving, if desired

    Instructions

    • Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
    • Heat butter in a large dutch oven over medium high heat. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won't be fully cooked). Remove the chicken from the pan and set aside.
    • Add in the carrots, onion and celery to the pan and saute for 5 minutes.
    • Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
    • Return the chicken to the pan along with the chicken broth, thyme, sage, and bay leaves. Cover and place in the oven for 1 hour.
    • Carefully remove the pot from the oven and add in the potatoes. Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
    • To thicken the stew remove ¼ cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened.
    • Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!

    Notes

    Updated on November 27, 2021

    Originally Posted on September 4, 2020

    Nutrition

    Calories: 192kcal | Carbohydrates: 7g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 539mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
  • Best Ever Creamy Clam Chowder

    Best Ever Creamy Clam Chowder

    Creamy Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes! It’s thick and creamy and tastes as if it came straight from a restaurant! It’s SO GOOD!

    Chock full of flavor, this clam chowder is hard to beat! And if you love this recipe then you’ve got to try this delicious Cheeseburger Soup, this amazing Broccoli Cheese, or this Sausage Tortellini Soup! You will love them all!

    A bowl of clam chowder with a crostini in it.

    Delicious Clam Chowder

    Soup season has arrived and I am here for it! I love this time of year when new soup recipes are popping up everywhere! There is just nothing like dipping some yummy bread into warm soup. This clam chowder is unbelievably delicious and full of GOOD flavor! And clams, it’s chock full of them!! If you are as ready for soup season as I am then this clam chowder is a great place to start! It will kick off the season and keep you coming back for more!

    This is such a simple soup but the flavors together are delicious. I love to add extra veggies too, like bell peppers, to give it flavor, color and crunch. In fact, try making this Crostini or this French Baguette to dip into it! It really takes it up a notch and is an easy way to add in the perfect side dish! Go ahead and give this a try. It’s a recipe that will for sure get a “WOW!” from all of your family and friends!

    What’s In Clam Chowder?

    This recipe has super simple ingredients, most of which you will already have in your kitchen! See the recipe card below for exact ingredient measurements!

    • Bacon: The bacon really add the most amazing extra flavor to this recipe!
    • Onion: You need the onion for some added flavor.
    • Celery: Dice up your celery and put it in the chowder for an added crunch.
    • Garlic cloves: If you don’t have any fresh garlic cloves on hand then you can use the minced garlic in your fridge. ½ tsp equals about one clove of garlic!
    • Flour: I used all purpose flour in this recipe
    • Chopped clams: You can’t have clam chowder without some amazingly delicious clams!
    • Chicken broth: This is used instead of water so that the base of your chowder has some additional flavor.
    • Milk: You can use 1% or 2% for this recipe.
    • Half and half: This is what will start to make your base of your chowder nice and creamy.
    • Russet potatoes: Peel these up and dice them before adding them to the chowder.
    • Salt and pepper: Add as much or little of these seasonings as you would like, just until it tastes just right to you!

    Let’s Make Some Chowder!

    This clam chowder only takes about 15 minutes to make from start to finish! You are going to love how this tastes so let’s get cooking!

    1. Cook bacon: In a large pot over medium high heat add the bacon and cook until slightly crisp and no longer pink. Then, remove it to a plate with a slotted spoon.
    2. Add in the vegetables (except potatoes): Add the onion, celery and garlic and cook until tender and then add the flour and stir.
    3. Stir in liquids and potatoes: Add in the juice from the clams, chicken broth, milk and half and half and stir until there aren’t any clumps. Add in the potatoes.
    4. Boil, add in clams and bacon, serve: Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Then, stir in the clams and salt and pepper to taste. Once you are done then top with crumbled bacon and serve.
    6 pictures showing step by step instructions on how to make chowder.

    Make it Into a Meal!

    This clam chowder is absolutely divine and you can’t let that go to waste! Go ahead and make it into an entire meal with sides and a delicious dessert. Invite everyone you know over and then make it a party! Everyone needs a taste of this amazing clam chowder!

    • Add a salad: Soup and salad just go together! They balance each other out with warm and cool tastes and are just perfect. Because they are so good togethers, try making this Wedge Salad to go with it!
    • Cook up some bread: You can’t fully appreciate chowder without dipping some bread into it! In fact, buy a loaf of fresh French bread from the grocery store! Or, go the extra mile and bake up this amazing Crostini or French Baguette to go with it!
    • Don’t forget the dessert!: Never underestimate the power of a delicious dessert to finish off your meal! You can go simple and delicious with these Best Ever Pecan Pie Bars or go a bit fancier and serve this gorgeous Black Forest Cake!

    A ladle being dipped into chowder.

    What are the different types of clam chowder?

    You may hear clam chowder called Boston clam chowder, New England clam chowder, or Manhattan clam chowder. So what’s the difference? Boston and New England clam chowder are two names that describe the same type of clam chowder! New England (or Boston) clam chowder is a creamy or broth-based chowder made with potatoes, vegetables, and clams. This recipe fits that description. Manhattan chowder is a red, tomato-based chowder with clams and vegetables.

    A close up of clam chowder in a ladle.

    How to Store Leftovers

    This clam chowder recipe makes great leftovers! In fact, it is even better the next day! Once it has cooled down then place it in an airtight container. Then, go ahead and put it in your fridge and it will last 3-4 days!

    A bowl of clam chowder with a spoon and a crostini.

    More Soup Recipes to Try

    Since it’s soup season, I want you to be prepared with some of my favorite tried and true soup recipes! I have come up with my top recipes that are absolutely delicious! They hit the spot on a colder day and are so hearty and filling! Plus, they are super simple to make so it’s a win-win! Go ahead and give them a try, I know that you will love them!

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    Clam Chowder

    Creamy Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes! It's thick and creamy and tastes as if it came straight from a restaurant! It's SOO GOOD!
    Course Dinner, Soup
    Cuisine American
    Keyword clam chowder
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 8 people
    Calories 174kcal
    Author Alyssa Rivers

    Ingredients

    • 6 slices bacon diced
    • 1 small onion diced
    • 3 stalks celery diced
    • 3 cloves garlic minced
    • 1/2 cup flour
    • 4 (6.5 ounce cans) chopped clams
    • 1 cup chicken broth
    • 1 cup milk
    • 1 cup half and half
    • 4 medium russet potatoes peeled and diced
    • salt and pepper to taste

    Instructions

    • In a large pot over medium-high heat add the bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon.
    • Add the onion, celery, and garlic and cook until tender. Add the flour and stir.
    • Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes.
    • Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Stir in the clams and salt and pepper to taste. Top with crumbled bacon and serve.

    Notes

    Updated on October 30, 2021

    Originally Posted on October 22, 2018

    Nutrition

    Calories: 174kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 86mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 0.5mg | Calcium: 69mg | Iron: 0.4mg
  • Instant Pot Beef Stew

    Instant Pot Beef Stew

    Instant Pot Beef Stew is perfect for those cool fall nights, and great when you want to whip up cozy beef stew in under an hour! Sauté the beef in the bottom of the instant pot, throw in your veggies and broth, turn it on and call it a day!

    Soups and stews are so hearty and filling. For more cozy fall soups and stews, check out my Best Ever Chili, this Cream of Mushroom Soup, or this Slow Cooker Enchilada Soup.

    Beef stew garnished and in a bowl.

    Instant Pot Beef Stew

    Gosh, if there were ever a soup that depicted cozy nights and hearty fall soups, it would be instant pot beef stew. Of course we love beef stew because it’s DELICIOUS, but we also love it because it has a little bit of everything. Beef? Check! Veggies? Check! Hearty? Check! Totally delicious??? Check check check! It seriously covers everything, you will love it!

    While most versions of beef stew take hours to cook so the meat can tenderize, using the instant pot takes this three to four hour recipe down to a mere hour – tops. We sauté stew meat in the bottom of the instant pot, and once it’s brown, cover it in big pieces of carrot, celery, onion, and potatoes. The meat and veggies get drowned in broth, and then we will the instant pot go to town! This delicious Sourdough Bread is perfect to go with it. I mean everyone loves a good bread to dip!

    Ingredients in Instant Pot Beef Stew

    This recipe has so many delicious flavors happening at the same time! It’s hard to pick out which part creates the best taste! See the recipe card below for a list of exact ingredient measurements.

    • Stew meat :You can use a chuck roast and cut it yourself, but I find it’s easiest to just buy stew meat already cut up and trimmed at the butcher counter.
    • Salt: I use kosher salt in this recipe!
    • Black pepper: If you use freshly cracked black pepper then it will bring the most fresh and delicious flavor!
    • Olive oil. For beef stew, I like to cook the meat in a light olive oil – canola oil also works.
    • Beef stock: I always use low-sodium so we can control the amount of salt that goes into the dish.
    • Tomato paste: I love to use tomato paste in this beef stew because it helps to thicken the stew. It also has a really concentrated tomato flavor, so it adds a ton of flavor.
    • Tomato puree: You could use tomato puree or canned tomatoes here. My kiddos don’t really like whole tomatoes, so I sneak them in this way. If you have canned diced tomatoes on hand, that works too!
    • Bay leaves: These add that deep, earthy flavor that stew have,
    • Sugar: This adds a slight hint of sweetness to counter all of the other flavors.
    • Worcestershire sauce: I use only the tiny bit of this because it is such a strong flavor.
    • Vegetables: I used the classic vegetables in this! Carrots, gold potatoes, onion, celery, frozen peas.
    • Cornstarch and water: These are used to thicken up the stew!

    How to Make Instant Pot Beef Stew

    Instant pot beef stew is so simple! In just a few simple steps and about an hour of your time, you will have a delicious and hearty meal ready to eat!

    1. Sauté the beef: Turn the instant pot on to the saute function and then season the beef with two teaspoons of salt and pepper. Add 1 tbsp olive oil to the instant pot. Once hot, add half of the beef. Let the beef brown for 3-4 minutes and turn. Brown on all sides. Remove to a plate once beef is all brown. Add the remaining olive oil and repeat with the rest of the beef. 
    2. Stir in the paste and seasonings: Add the beef broth on top. Use a wooden spoon to scrape up the brown bits at the bottom of the pan. Stir in tomato paste, tomato puree, bay leaves, worcestershire sauce, sugar, and remaining salt. Stir until tomato paste is distributed. 
    3. Add the veggies and cook: Add all the vegetables except for the peas on top. Cover with the lid. Turn the instant pot to the HIGH manual setting for 25 minutes. Manually release the pressure on the instant pot. 
    4. Add cornstarch and thicken: Once the steam releases, take the lid off. Turn the instant pot back to the saute function. Whisk cornstarch and water together in a smal bowl. Slowly whisk in to the beef stew. Let the stew cook for another 3-4 minutes until thickened. Add in the frozen peas. Cook until thawed. Season to taste with salt and pepper. Garnish with parsley.
    4 pictures showing step by step instructions on how to mix the ingredients for beef stew.

    How to Cook Beef Stew Meat

    Beef stew meat is notoriously tough, so it’s important you give it enough time to cook. Also, we want to get as much flavor out of the beef itself, so it’s also important to sear the beef before you let it cook with the veggies and the broth. Usually, this takes many hours, but since we are using the instant pot today, it’s only going to take about 35-40 minutes. Wild stuff!

    Beef stew in an instant pot.

    What Can I Serve with It?

    If you are looking for some ideas on how to make this an entire meal then I’ve got you covered! Here are a few things you can make to go with this amazing instant pot beef stew!

    • Bread: You can’t have stew without something to dip in it! This Miracle No Knead Bread is one of my all time favorites and it’s SO easy! Or you can try out this delicious Garlic Bread for some added flavor!
    • Salad: I love having a fresh salad to complement any stews or soups that I have. I mean restaurants sell soup and salad together for a reason right?? Because they are SOO good together! Try out this easy Greek Salad.
    • Dessert: No dinner is complete without a sweet dessert! Try out these amazing M&M Cookie Bars or this beautiful Lemon Coconut Cake!

    A close upon instant pot beef stew.

    Can I Make This Ahead of Time?

    Yes! Instant Pot Beef Stew is a great dish to make in advance. Just make from start to finish (don’t add peas). Cool completely and store in an airtight container. When you’re ready to serve, pour the beef stew into a pot and bring it to a boil. Add in peas. Cook until thawed.

    You can also heat the soup individually in microwave-safe bowls. Add the peas before you microwave.

    More Delicious Stew Recipes to Try

    Stews are such a delicious and hearty meal. Especially when its cold outside! They fill me up and warm me up at the same time! Stews have such a delicious deep flavor and the meat in them is always so juicy and tender. I have gathered a few of my favorite stew recipes that you should totally try! They are simple, easy and delicious! It doesn’t get much better than that!

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    Instant Pot Beef Stew

    Instant Pot Beef Stew is perfect for those cool fall nights, and great when you want to whip up cozy beef stew in under an hour! Saute the beef in the bottom of the instant pot, throw in your veggies and broth, turn it on and call it a day!
    Course Dinner, Soup
    Cuisine American
    Keyword beef stew, instant pot beef stew
    Prep Time 5 minutes
    Cook Time 1 hour
    0 minutes
    Total Time 1 hour 5 minutes
    Servings 6 people
    Calories 472kcal
    Author Alyssa Rivers
    Cost $25

    Equipment

    • Instant Pot

    Ingredients

    • 2 pounds stew meat
    • 1 Tablespoon kosher salt, divided
    • 1/2 teaspoon freshly cracker black pepper
    • 2 Tablespoons olive oil, divided
    • 32 ounces low-sodium beef stock
    • 2 ounces tomato paste
    • 14 ounces tomato puree
    • 2 bay leaves
    • 1 teaspoon sugar
    • 1 Tablespoon worcestershire sauce
    • 4 medium carrots cut into 2-inch pieces
    • 5 medium yukon gold potatoes cut into quarters
    • 1 large onion, chopped into 2-inch pieces
    • 3 celery stalks cut into 2-inch pieces
    • 2 teaspoons cornstarch + 1 tbsp water
    • 1 cup frozen peas

    Instructions

    • Turn the instant pot on to the saute function. Season beef with two teaspoons of salt and pepper. Add 1 tbsp olive oil to the instant pot. Once hot, add half of the beef. Let the beef brown for 3-4 minutes and turn. Brown on all sides. Remove to a plate once beef is all brown. Add the remaining olive oil and repeat with the rest of the beef.
    • Add the beef broth on top. Use a wooden spoon to scrape up the brown bits at the bottom of the pan. Stir in tomato paste, tomato puree, bay leaves, Worcestershire sauce, sugar, and remaining salt. Stir until tomato paste is distributed.
    • Add all the vegetables except for the peas on top. Cover with the lid. Turn the instant pot to the HIGH manual setting for 25 minutes. Manually release the pressure on the instant pot.
    • Once the steam releases, take the lid off. Turn the instant pot back to the saute function. Whisk cornstarch and water together in a small bowl. Slowly whisk into to the beef stew. Let the stew cook for another 3-4 minutes until thickened. Add in the frozen peas. Cook until thawed. Season to taste with salt and pepper. Garnish with parsley.

    Notes

    Updated on October 26, 2021

    Originally Posted on September 10, 2020

    Nutrition

    Serving: 1g | Calories: 472kcal | Carbohydrates: 46g | Protein: 43g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 1723mg | Potassium: 2078mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7550IU | Vitamin C: 52mg | Calcium: 109mg | Iron: 7mg