These Apple Cider Glazed Chicken Thighs are the perfect combination of crisp, golden brown chicken and a sweet tangy apple glaze. This simple, cozy recipe is packed with warmth and flavour, making it an great choice for easy weeknight dinners that still feel special.

Apple Cider Glazed Chicken Thighs

This stovetop, one-pot dish is one of my favourites because of how effortlessly everything comes together. The versatile chicken thighs simmer in a blend of apple cider, Dijon mustard, and brown sugar, soaking up layers of sweet, tangy, and savory notes. As the sauce reduces, it transforms into a glossy, irresistible glaze that clings to every bite. The fresh thyme adds just the right herbal lift, balancing the richness of the chicken and sweetness of the cider. Best of all, the entire recipe comes together in under 40 minutes.

What makes this recipe especially appealing is how adaptable it is. You can easily adjust the sweetness or tang to suit your taste, or add extra herbs and spices for a personalized twist. It’s a comforting, crowd-pleasing meal that pairs perfectly with mashed potatoes, rice, or roasted vegetables, anything that can soak up that delicious apple cider glaze.

Ingredients and Tips

• Chicken thighs: Bone-in thighs, with skin-on for the best flavour, crispiness of the skin and juiciness. Yes, boneless and skinless thighs will also work but make sure to adjust the cooking time accordingly because they will take less time to cook.
• Garlic: Fresh is always best, feel free to add more.
• Apple cider: The star of the glaze. It reduces into a sweet, tangy syrup that pairs perfectly with the savoury chicken. (Not to be confused with apple juice.)
• Dijon mustard: Adds tang and complexity, helping balance the cider’s sweetness while giving the sauce a slight sharpness.
• Apple cider vinegar: Brings acidity and brightness.
• Brown sugar: Sweetens the sauce and helps it thicken.
• Thyme: Use fresh thyme sprig or dried, use 1/2 tsp if you use dried thyme
• Butter: Finishes the sauce, making it smooth and glossy.
• Pat the chicken very dry: To ensure the skin becomes as crisp as possible. Letting the chicken sit uncovered in the fridge for 20–30 minutes helps even more.
• Don’t rush the sear: Leave the chicken undisturbed while browning so it develops deep colour and flavour.
• If the sauce becomes too thick: Add a small splash of apple cider or water to loosen it.
• If the sauce is too thin: Let it simmer uncovered for a few extra minutes to thicken.

Pat chicken dry with paper towel, this is the key to getting the crispy skin. Once dry, season both sides with salt and pepper.

Heat olive oil in a large skillet over medium heat. Once the oil is hot, place the chicken thighs skin-side down and cook for 6–7 minutes, or until the skin becomes golden and crispy. Flip the thighs and cook the other side for about 5 minutes. Transfer the browned chicken to a plate and set aside.

In the same skillet, add the finely chopped onion. Cook for 2–3 minutes, stirring and scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for an additional 30 seconds, just until fragrant.

Pour in the apple cider and stir in the Dijon mustard, apple cider vinegar, and brown sugar. Whisk the ingredients well and bring the mixture to a gentle simmer.

Return the chicken thighs to the skillet, arranging them skin-side up. Sprinkle the thyme over the top. Reduce the heat to medium-low, cover the skillet, and simmer for 12–15 minutes, or until the chicken reaches an internal temp of 165°F.

Once cooked, remove the chicken from the skillet and transfer to a serving plate. Stir the butter into the remaining sauce until it becomes smooth and glossy. Spoon the apple cider glaze over the chicken and serve immediately. This dish is excellent paired with mashed potatoes, rice, or roasted vegetables.

How To Serve It

Apple Cider Glazed Chicken Thighs are one of those dinners that work with almost anything you’d put on a fall or winter table. The sauce is rich and glossy, so you want something that can soak it up properly.

Mashed Potatoes

Buttered Noodles

Roasted Asparagus

Amish White Bread

Try These Recipes Next

• Cheddar Chive Biscuits
• Baked Chicken Thighs
• Instant Pot Chicken Thighs
• Chicken Thighs with Creamy Lemon Dill Sauce
• Oven Baked Chicken Thighs

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Apple Cider Glazed Chicken Thighs

Apple Cider Glazed Chicken Thighs simmered in a sweet-tangy cider sauce with crispy skin, tender meat, and cozy fall flavor in every bite.

Course Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 363kcal

Author Joanna Cismaru

Ingredients

• 2 pounds bone-in skin-on chicken thighs (about 6 pieces)
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper or to taste
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1 cup apple cider not apple juice
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar packed
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 1 tablespoon unsalted butter

US Customary – Metric

Instructions

• Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs skin side down and cook for 6 to 7 minutes, until the skin is golden and crispy. Flip and cook another 5 minutes. Remove chicken to a plate.
• In the same skillet, add the onion and cook for 2 to 3 minutes, scraping up the browned bits. Stir in the garlic and cook for 30 seconds.
• Pour in the apple cider, Dijon mustard, apple cider vinegar, and brown sugar. Stir to combine and bring to a simmer.
• Return the chicken thighs to the skillet, skin side up. Sprinkle with thyme. Reduce the heat to medium-low, cover, and cook for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F.
• Remove the chicken to a serving plate. Stir the butter into the sauce until glossy. Spoon the glaze over the chicken and serve hot.

Notes

1. Pat the chicken dry. Dry skin = better browning and crispier texture.
2. Use real apple cider. Not apple juice, cider has deeper, richer flavor and makes the glaze shine.
3. Don’t rush the sear. Golden skin builds the base of the sauce, so give it time.
4. Simmer gently. Medium-low heat cooks the chicken through without drying it out.
5. Finish with butter. That last tablespoon makes the glaze glossy and smooth.
6. Fresh thyme is ideal. Dried thyme works too, but use half the amount.

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 11g | Protein: 21g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 545mg | Potassium: 346mg | Fiber: 1g | Sugar: 8g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

The post Apple Cider Glazed Chicken Thighs appeared first on Craving Home Cooked.

Arroz con Leche – creamy, cozy rice pudding with cinnamon, citrus, and serious comfort vibes. Easy, nostalgic, and impossible to stop eating.

The Rice Pudding I Grew Up With

I grew up with this stuff. My mom still makes rice pudding regularly, like clockwork, and honestly, so do I. It’s one of those recipes that never left our table. We’ve had it for dessert, yes, but also for breakfast, and even for those nights when dinner just needs to be something warm, simple, and a little sweet. There’s something about that creamy rice, the cinnamon, the hint of citrus, it just feels like home.

Ingredient Notes & Tips

• Rinse the rice well: This helps remove excess starch so your pudding stays creamy, not gummy.
• Keep the heat low once the milk goes in: Stir often and be patient; this isn’t a recipe you can rush.
• Citrus zest is optional, but lovely: A strip of lemon or orange peel adds subtle brightness to balance the richness.
• Adjust the texture to your liking: Add a splash more milk at the end if it thickens too much.
• Raisins (or cranberries) are totally optional: I love them, Remo avoids them, so it’s your call.

Get rid of the excess starch by rinsing the rice in a fine mesh strainer under cold water until it runs clear.

In a large saucepan, combine the rinsed rice, water, cinnamon stick, and a strip of lemon or orange zest if you’re using it. Bring to a boil, then reduce the heat, cover, and simmer for about 10 minutes, just until most of the water is absorbed.

Pour in the milk and crank the heat to medium. Stir often and don’t walk away, milk likes to stick. Once it starts to bubble gently, lower the heat and let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the rice is tender and it’s starting to look like pudding.

Remove the cinnamon stick and citrus peel. Stir in the sugar, vanilla, salt, and raisins or cranberries if you’re using them. Cook for another 5 minutes, stirring constantly until the sugar’s fully dissolved and the whole thing looks silky and luscious.

If it looks too thick, stir in a splash of milk. Keep in mind it’ll thicken more as it cools. Spoon into bowls and top with a little sprinkle of ground cinnamon. Serve warm, room temp, or chilled, whatever your mood calls for.

Try These Rice Recipes Next

• Instant Pot Rice
• Chicken Rice Soup
• Rice Pudding
• Coconut Rice
• Coconut Rice Pudding

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Arroz con Leche (Rice Pudding)

This classic Arroz con Leche is rich, creamy, and spiced with cinnamon and citrus. A cozy, comforting rice pudding that’s easy to make and perfect for dessert, breakfast, or a sweet little dinner moment.

Course Breakfast, Dessert

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 313kcal

Author Joanna Cismaru

Ingredients

• 1 cup long-grain white rice
• 4 cups whole milk
• 1 cup water
• 1 stick cinnamon
• 1 strip of lemon or orange zest optional
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• ½ cup raisins or dried cranberries
• cinnamon for garnish

US Customary – Metric

Instructions

• Place the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. This helps remove excess starch and prevents the pudding from becoming too thick.
• In a large saucepan, combine the rinsed rice, water, cinnamon stick, and lemon or orange zest if using. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 10 minutes, or until most of the water is absorbed.
• Stir in the whole milk. Increase the heat to medium and bring the mixture back to a gentle boil, stirring frequently to prevent sticking.
• Reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
• Remove the cinnamon stick and citrus zest from the saucepan. Stir in the granulated sugar, vanilla extract, and salt. If adding raisins or dried cranberries, stir them in now.
• Continue to cook for another 5 minutes, stirring constantly until the sugar is fully dissolved and the pudding reaches your desired consistency.
• If the pudding is too thick, add a little more milk to reach your preferred texture. Keep in mind that it will thicken further as it cools.
• Remove from heat and let it cool slightly. Spoon the arroz con leche into individual serving bowls or cups. Sprinkle ground cinnamon on top for garnish.
• Arroz con Leche can be enjoyed warm, at room temperature, or chilled. If refrigerating, cover the surface with plastic wrap to prevent a skin from forming.

Notes

1. Rice: Long-grain white rice works best. Avoid sticky or short-grain varieties.
2. Milk: Whole milk is best, but 2% or dairy-free alternatives will work.
3. Sweetness: Feel free to adjust the sugar to taste, some like it sweeter, some don’t.
4. Add-ins: Raisins, cranberries, or even chopped dates add a nice chew, but they’re totally optional.
5. Texture: If it thickens too much, stir in a bit more milk, even after it’s cooled.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 59g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 166mg | Potassium: 383mg | Fiber: 2g | Sugar: 25g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 1mg

The post Arroz con Leche (Rice Pudding) appeared first on Craving Home Cooked.

Sticky, saucy, spicy, and ready in 35 minutes. This Korean BBQ Chicken might just ruin takeout for you forever.

Super Easy Korean BBQ Chicken

I love making this on a busy weeknight, mainly because it takes 30-ish minutes and tastes like I tried a lot harder than I actually did. The doodles go wild the second they smell the garlic hit the pan (Jack especially, he thinks everything I cook is for him). But this one’s a hard no for them, way too spicy for their fluffy little stomachs.

If you’ve never cooked with gochujang before, this is the recipe that’ll convince you. It’s bold, buttery, garlicky, sticky in all the right ways, and makes plain rice feel like a party. We’re not marinating for hours or frying anything, we’re just building big flavor in one pan, fast.

Ingredient Notes & Tips

• Chicken thighs: Juicy, forgiving, and perfect for quick cooking. You can sub with chicken breast, but thighs are much juicier.
• Garlic powder: Adds a layer of flavor right into the chicken. Think of it as your pre-sauce insurance.
• Cornstarch: Helps the chicken get that light crisp on the outside so the sauce can actually stick to something.
• Avocado oil: High smoke point and neutral flavor. If you’ve got another oil that handles heat well, use it.
• Butter: Just one tablespoon turns that sauce into silky magic. Don’t skip it unless you like sad sauce.
• Gochujang: Korean chili paste that’s spicy, savory, and just a little sweet. It’s the heart of the dish, so don’t swap it for sriracha unless you’re truly desperate.
• Honey: Balances the heat and brings the sweetness. Maple syrup works too, but honey gives it a cleaner finish.
• Garlic: Fresh cloves, minced. Don’t be lazy here. This is garlic forward and worth every chop.
• Water: Adjust to get your sauce as thick or loose as you like. Start with ½ cup and go from there.
• Sesame oil: Just a drizzle at the end for that nutty finish. You’ll smell it and think, yep, that’s the stuff.

Paper towel that chicken dry so it actually browns instead of steaming into sadness. Then season with salt, pepper, garlic powder, and toss it in cornstarch. That little dusting is what gives you those crispy bits that sauce clings to like gossip in a small town.

Hot skillet. Don’t be timid. Add oil and cook the chicken in a single layer, no crowding, no stacking, no excuses. Flip it a few times till it’s golden and cooked through. Set it aside and try not to eat half of it off the plate. (But if you do, I get it.)

Same skillet, turn the heat down a bit, and melt the butter. Add garlic and sauté till your kitchen smells like you know what you’re doing. Stir in the gochujang, honey, and water. Scrape up all that flavor from the bottom, don’t leave the good stuff behind. Let it bubble for a couple of minutes.

Toss the chicken back in and stir to coat every glorious piece. Drizzle in the sesame oil. Let it all hang out together for another minute or two while you mentally high five yourself.

I like to add some sesame seeds and green onions to mine to make it look all pretty and then serve it over rice. Eat it while it’s still hot and sticky and perfect, and maybe warn whoever’s nearby that they’re about to get serious food envy.

What to Serve with Korean BBQ Chicken

Instant Pot Rice

Cucumber Tomato Salad

Coconut Rice

Asian Style Slaw

Storage + Reheating

• Storage: Pop any leftovers in an airtight container and stash in the fridge for up to 4 days. That sauce holds up like a champ and might even taste better the next day.
• Reheating: Skillet is best, add a splash of water and warm over medium heat until the chicken is hot and the sauce is glossy again. Microwave works too, but cover it unless you enjoy scrubbing spicy splatter off the walls.
• Freezing: You can freeze it, but I’d only do it if you’ve got a true meal prep emergency. Thawed sauce loses a bit of its punch, so fresh is always better here.

Try These Chicken Recipes Next

• Stir Fried Chicken and Veggies in White Sauce
• Chicken Adobo
• Chicken Vindaloo
• Chicken Curry
• Three Cup Chicken

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Korean BBQ Chicken

This Korean BBQ Chicken is fast, flavorful, and coated in a sticky, spicy-sweet gochujang sauce that clings to every bite. Perfect for weeknights and better than takeout, done in just 35 minutes.

Course Dinner, Lunch

Cuisine Asian, Korean

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3

Calories 302kcal

Author Joanna Cismaru

Ingredients

For the Chicken:

• 1 pound boneless skinless chicken thighs cut into into bite-sized pieces
• salt and pepper to taste
• 1 teaspoon garlic powder
• 1 tablespoon cornstarch for coating
• 2 teaspoons avocado oil

For the Sauce:

• 1 tablespoon butter
• 2 tablespoons gochujang Korean red chili paste
• 1 tablespoon honey
• 3 cloves garlic minced
• ½ cup water adjust as necessary
• 1 teaspoon sesame oil

US Customary – Metric

Instructions

• Pat the chicken thighs dry with paper towels. Season the chicken with salt, pepper, and garlic powder. Sprinkle the cornstarch or flour over the chicken, tossing to coat evenly.
• Heat 2 teaspoons of avocado oil in a large skillet over medium-high heat. Add the coated chicken pieces to the skillet in a single layer. Cook for about 5–7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
• In the same skillet, reduce the heat to medium. Add the butter and allow it to melt. Stir in the minced garlic and sauté for about 30 seconds until fragrant. Add the gochujang, honey, and ½ cup of water to the skillet. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and cook for 2–3 minutes, allowing it to thicken slightly. Adjust the consistency with more water if needed.
• Return the cooked chicken to the skillet with the sauce. Stir to coat the chicken pieces thoroughly. Drizzle the sesame oil over the chicken and mix well. Cook for an additional 2 minutes to meld the flavors. Remove from heat.
• Serve the Korean BBQ Chicken over a bed of steamed rice. Garnish with sliced green onions and toasted sesame seeds if desired.

Notes

1. Dry your chicken well: If it’s wet, it won’t brown. You’ll end up steaming it, and that’s not the goal.
2. Use boneless thighs: They stay juicy, cook quickly, and hold up better than breast in a bold sauce like this.
3. Gochujang: Don’t swap it unless you absolutely have to. Nothing else brings the same flavor.
4. Double the sauce if you’re saucy: You’ll want extra for rice, trust me.
5. Don’t overthink it: No marinating, no fancy steps. Just big flavor, fast.

Nutrition

Serving: 1serving | Calories: 302kcal | Carbohydrates: 13g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 170mg | Potassium: 439mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

The post Korean BBQ Chicken appeared first on Craving Home Cooked.

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

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

Before You Start

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

Use Ground Pork

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

Don’t Overwork the Meatball Filling

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

Don’t Skip the Aromatics

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

Cut the Wonton Wrappers into Strips

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

Season at the End

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

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

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

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

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

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

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

How To Serve

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

Asian Style Slaw

Asian Lettuce Wraps

Asian Ground Beef Noodles

Asian Style Pepper Steak

More Delicious Soups To Try

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

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Deconstructed Wonton Soup

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

Course Lunch, Soup

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 341kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

For the Meatballs (Wonton Filling):

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

For the Soup:

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

For Garnish:

• sliced green onions
• chili oil optional

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

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

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

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

Before You Start

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

Ingredients You’ll Need

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

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

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

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

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

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

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

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

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

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

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

How To Serve

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

Buttered Noodles

Roasted Green Beans

Cornbread Muffins

Amish White Bread

Try These Next

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

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Poor Man’s Steak with Onion Gravy

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

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 426kcal

Author Joanna Cismaru

Ingredients

For the steak patties:

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

For the gravy:

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

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

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

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

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

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

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

The Chicken – Flavor Starts Here

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

The Rice – Perfectly Fluffy, Never Mushy

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

The Garlic Butter – The Star of the Show

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

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

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

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

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

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

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

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

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

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

How To Serve

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

Cucumber Tomato Salad

Roasted Green Beans

Breadsticks Recipe

Amish White Bread

More Delicious Chicken And Rice Dishes

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

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One-Pot Garlic Butter Chicken and Rice

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

Course Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 403kcal

Author Joanna Cismaru

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

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

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

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

Before You Start: My Top Tips

Cabbage

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

Sausage

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

Egg Noodles

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

Extra Boost Flavor

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

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

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

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

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

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

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

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

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

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

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

How To Serve

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

Oven Roasted Carrots

How To Steam Broccoli

Breadsticks Recipe

Avocado Tomato Salad

More Delicious Cabbage Recipes

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

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Cabbage and Noodles with Sausage

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

Course Dinner

Cuisine American, European

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 727kcal

Author Joanna Cismaru

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

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

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

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

Before You Start – Everything You Need to Know

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

Leeks – The Right Way To Prep

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

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

Use Rotisserie Chicken for Convenience

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

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

Pasta – Cook It Just Right

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

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

Lemon Juice – The Secret to Bright Flavor

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

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

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

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

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

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

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

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

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

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

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

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

How To Serve

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

No Knead Olive Bread

Mushroom Arugula Warm Salad

Greek Salad

Fluffy Dinner Rolls

More Delicious Soup Recipes

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

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Chicken and Leek Soup

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

Course Brunch, Lunch, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 359kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

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

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

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

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

Before You Start – Must-Know Tips

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

The Meat – Why Use Two Types?

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

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

The Lasagna Noodles – No Need to Pre-Cook!

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

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

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

The Ricotta Mixture – Don’t Skip It!

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

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

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

The Broth – How Much Do You Need?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

In a bowl, mix:

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

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

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

Make It Your Own – Easy Customizations

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

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

How to Serve Lasagna Soup

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

Breadsticks Recipe

Garlic Bread

Caprese Salad

Avocado Tomato Salad

More Delicious Soup Recipes

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

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Lasagna Soup

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

Course Dinner, Lunch, Soup

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 548kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

For the Soup:

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

For the Ricotta Mixture:

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

The post Lasagna Soup appeared first on Craving Home Cooked.