Let’s dive into the art of making this beautifully layered soup — from perfectly caramelized onions to that irresistible blanket of melted Gruyère cheese.

I love a good bowl of soup during the colder months! Some people are soup people year round – but not me. I want a hot bowl of soup when it’s cold or snowing. Don’t get me wrong, you can have this classic French Onion soup any time! I’m just part of the small percent of people who prefer hot soups when the weather is cool.

What is classic French Onion soup?

French Onion Soup, or Soupe à l’oignon gratinée, has humble beginnings. Originally considered peasant food, it was made to stretch a few simple ingredients — onions, bread, and broth — into something hearty and filling. Over time, French chefs elevated it into a refined dish, transforming slow-cooked onions into a deep, flavorful base and adding toasted bread topped with gooey cheese. Today, it’s a beloved comfort food found in brasseries across Paris and beyond.

French Onion Soup Ingredients

To make an authentic French Onion Soup, start with quality ingredients — each one plays an important role in building layers of flavor. Here’s what you’ll need:

• yellow onions, thinly sliced
• butter
• olive oil
• garlic
• dry white wine
• beef stock
• bay leaves
• dried thyme
• Salt and pepper
• baguette
• Gruyère cheese

Each ingredient is classic — nothing fancy or fussy. The magic lies in the method.

How to make classic French Onion soup

? Step 1: Slice and Prepare the Onions

The heart of this soup is, of course, the onions. Begin by peeling and thinly slicing 2.5 pounds of yellow onions. Try to keep the slices even so they cook uniformly. Yellow onions are ideal for this dish because they caramelize beautifully, turning sweet and golden without becoming overly soft.

? Step 2: Caramelize the Onions

This step is where patience pays off. In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add your sliced onions and stir until they’re coated in the butter mixture.

Cook them for about 15 minutes, stirring often, until the onions begin to soften and turn translucent.

Next, reduce the heat to medium-low and continue cooking for 30–40 minutes, stirring occasionally. The onions will gradually transform from pale and soft to deeply golden brown and jammy. This is where the flavor builds — don’t rush it!

In the last few minutes, add your minced garlic and cook gently, making sure it doesn’t burn. The aroma at this stage is incredible — rich, sweet, and savory all at once.

? Step 3: Deglaze and Simmer

Once your onions are perfectly caramelized, it’s time to deglaze the pot. Turn the heat up to medium-high and pour in 1/2 cup of dry white wine. Use a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom of the pot. Those bits are pure flavor gold.

Let the wine simmer and reduce by about half, which should take roughly 5 minutes. This deepens the flavor and balances the sweetness of the onions with a gentle acidity.

Now, add your 6 cups of beef stock, 2 bay leaves, and 1/2 teaspoon of dried thyme. Season lightly with salt and black pepper.

Bring everything to a gentle simmer, then reduce the heat to low and let it bubble away for about 30 minutes. This gives the soup time to meld into something truly special — rich, savory, and deeply comforting.

Before serving, remove the bay leaves.

? Step 4: Toast and Broil the Baguette

While the soup simmers, prepare the topping that makes French Onion Soup so iconic: the cheesy bread.

Preheat your broiler and place 8 slices of baguette on a baking sheet. Toast them lightly on both sides. Then, top each slice with grated Gruyère cheese — about 1 cup in total — and broil just until the cheese is bubbly and golden, around 2–3 minutes. Keep a close eye on them; broilers can go from perfect to burnt in seconds!

? Step 5: Serve and Enjoy

Once the soup is ready, ladle it into individual bowls. Carefully float a cheesy baguette slice (or two!) on top of each bowl. The heat from the soup will slightly melt the cheese, blending everything together in perfect harmony.

Serve immediately — and take a moment to appreciate that first spoonful. The sweetness of caramelized onions, the depth of the broth, and the creamy Gruyère create a flavor that’s both nostalgic and luxurious.

? Tips for Perfect French Onion Soup

1. Use patience when caramelizing. This is the most important step. Low and slow heat brings out the natural sugars in the onions, giving the soup its signature sweetness and color.
2. Choose the right wine. A dry white wine like Sauvignon Blanc or Pinot Grigio works best, adding just the right touch of acidity. Don’t buy a whole bottle just for this recipe though! Extra beef broth will work just fine!
3. Don’t skip the deglazing. Scraping up the browned bits adds incredible flavor depth.
4. Homemade broth makes a difference. While store-bought stock works fine, a rich homemade beef stock will elevate the soup to restaurant quality.
5. Gruyère is traditional — but flexible. If you can’t find it, try Swiss or Comté cheese for a similar nutty flavor.

?? Make-Ahead and Storage

French Onion Soup actually tastes even better the next day. The flavors deepen and mellow overnight, so it’s a fantastic make-ahead option. Simply reheat on the stove over low heat.

If you’re storing leftovers, keep the soup and bread separate. The soup will last up to 4 days in the refrigerator or can be frozen for up to 3 months. When ready to serve, reheat and top with freshly broiled cheese to restore that signature texture.

Other Soup Recipes to Try

Looking for other soup recipes that will warm you up? Check out these other classic soup recipes:

• Crock Pot Loaded Potato Soup
• Broccoli Cheese Soup
• Chicken Tortilla Soup
• Slow Cooker Stuffed Pepper Soup
• One Pot Lasagna Soup

Classic French Onion Soup

Yield: 4 cups of soup

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

You are going to fall in love with this classic French Onion soup recipe!

Print

Ingredients

• 2.5 lbs of yellow onions, thinly sliced
• 2 tablespoons of unsalted butter
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1/2 cup of dry white wine
• 6 cups of beef stock
• 2 bay leaves
• 1/2 teaspoon of dried thyme
• Salt, to taste
• Ground black pepper, to taste
• 8 slices of baguette
• 1 cup of grated Gruyère cheese

Instructions

1. Peel and slice the onions. Make sure they are cut evenly.
2.  Caramelize the Onions: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and stir to coat them with the butter mixture. Cook for about 15 minutes, stirring frequently, until the onions start to soften and turn translucent.
3.  Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 30-40 minutes, or until the onions are deeply caramelized to a rich golden brown color. Add the garlic in the last few minutes of cooking, being careful not to let it burn.
4. Deglaze and Simmer: Increase the heat to medium-high and pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, which will take around 5 minutes.
5. Add the beef stock, bay leaves, and thyme. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it gently simmer for about 30 minutes. This will allow the flavors to meld together. Remove the bay leaves before serving.
6. Broil the Cheese: Preheat your broiler. Place the baguette slices on a baking sheet, top with grated cheese and broil them in the preheated oven until the cheese is bubbly and golden brown, about 2-3 minutes. Watch carefully to prevent burning.
7. Serve: Carefully remove the baguette from the oven and place them in the bowl of soup. Serve immediately. Enjoy your delicious homemade French Onion Soup!

Notes

Can use additional beef broth in place of wine.

Nutrition Information:

Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 1581Total Fat: 101gSaturated Fat: 45gUnsaturated Fat: 57gCholesterol: 407mgSodium: 799mgCarbohydrates: 38gFiber: 4gSugar: 14gProtein: 119g

For informational purposes only. Please use discretion.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite dinner or soup board! THANK YOU for the support!

The post Classic French Onion Soup Recipe appeared first on mom makes dinner.

We are getting into the fall months – the “ber months” if you will – and that means I’m always on the lookout for quick and easy dinner recipes. I bet that it would take about the same about of time to whip this up as it would to grab something similar in the drive thru. So skip the drive thru and make this honey garlic chicken with broccoli.

What is honey garlic chicken?

This dinner recipe starts with a chicken base and is enhanced with honey and garlic flavors. It is an Asian inspired dish made with chicken breast, spices and topped with sesame seeds. Roasted broccoli is added to the mix to make it an almost complete meal. A side of rice and dinner is ready!

Honey garlic chicken ingredients

Another thing that I personally love about this recipe is that you only need a handful of common ingredients – most you probably already have one hand! You will need:

• chicken
• oil
• cornstarch
• broccoli
• honey
• soy sauce
• orange juice
• garlic
• ginger
• ketchup
• sesame seeds
• salt/pepper

Chicken – You can use any boneless version of chicken here. I prefer chicken breasts, so that is what we use for our honey garlic chicken.

Oil – You will want a neutral oil here. I would recommend olive or avocado oil.

Cornstarch – Helps crisp up the chicken while cooking. You can find cornstarch in the baking aisle.

Broccoli – There are 2-3 cups of broccoli in this recipe. That would be one large head or two smaller crowns of broccoli.

Sauce ingredients – To get the almost authentic flavor, you will need honey, soy sauce, sesame oil, garlic, orange juice, ginger, ketchup, salt and pepper and sesame seeds. You can find most of these in the main aisles of the grocery store but may have to travel down the Asian food aisle for the soy sauce and sesame oil.

How to make honey garlic chicken at home

Once you have gathered all your ingredients, you will also need to grab – measuring cups and spoons, steamer basket for the broccoli, mixing bowl and a large skillet.

Step 1: Prep the ingredients. Cut your chicken into 1 inch pieces. You can do this with a knife or kitchen scissors. You will also want to wash and cut the broccoli to prepare it for the steamer.

Step 2: Make the sauce. In your mixing bowl combine the sauce ingredients – honey, soy sauce, sesame oil, ginger, orange juice, ketchup and salt and pepper. Stir until combined.

Step 3: Cook the broccoli and chicken. In your steamer basket, add some water and steam the broccoli. While the broccoli is steaming, coat your chicken in the cornstarch, salt and pepper. Add a bit of oil to the skillet and cook until golden brown.

Step 4: Add in the sauce. Pour half of the sauce over the cooked chicken and continue to cook for 6-7 minutes. You want the sauce to almost start to caramelize. Add the rest of the sauce and cook down for another 3-4 minutes.

Step 5: Add broccoli. Turn off the heat and stir in the broccoli. Sprinkle with sesame seeds and then add a squeeze of lemon juice over the top. This is optional but a great addition!

Side dish recommendations

One of the best things about this recipe is that you can easily whip up a whole meal in under 30 minutes. While the chicken is cooking, you can get the sides going and have everything ready around the same time. Some great side dishes would be:

• Sesame cauliflower
• Homemade egg rolls
• Quick roasted carrots
• Steamed rice
• Homemade crab rangoons

How to make in the slow cooker

Want to make this recipe even easier? Check out my slow cooker honey garlic chicken recipe! It’s great for busy weeknights when you want to have dinner ready when you walk in the door.

Honey garlic chicken tips and FAQs

What type of chicken do you need? You can use any boneless, skinless chicken for this honey garlic chicken recipe. I like using chicken breasts but chicken thighs are a great option as well. You can also use leftover chicken, if you needed to.

Tip: Make sure to coat the chicken completely in the cornstarch. This helps to keep the chicken moist with a slightly crispy exterior.

What is the honey garlic sauce made of? The sauce used for this chicken recipe is made with honey, garlic, soy sauce, sesame sauce, orange juice, ginger and bit of ketchup! You are going to absolutely LOVE this sauce!

Tip: To save a little time, buy broccoli that is pre-cut from the produce section.

Other chicken recipes to try

Looking for other quick chicken recipes to try? I suggest:

• Creamy buffalo chicken soup
• Chicken enchilada casserole
• Buffalo chicken egg rolls
• Crock pot Mississippi chicken
• Instant Pot Kung Pao chicken

How to store leftovers

Place any leftover chicken and broccoli in an airtight container and keep in the fridge. This recipe will stay fresh for 3-4 days in the fridge, if stored properly.

Can you freeze this honey garlic chicken? Yes, you can freeze the recipe. I would suggest allow it to cool completely and then place it in a Ziplock baggie. Lay flat in the freezer. Will stay fresh for up to 3 months in a regular freezer and 6 months in a deep freezer.

To re-heat, place on the counter or in the fridge to thaw. Warm up in a skillet will a little bit of oil. This is a great freezer meal to make and save for a later date!

Honey garlic chicken with broccoli

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

How to make a flavorful Asian inspired chicken.

Print

Ingredients

• For the chicken:
• • 4 breasts or boneless, skinless chicken thighs
• • 2 tbsp sesame oil or vegetable oil
• • 2tbsp cornstarch
• • 2-3 cups broccoli florets
• • Salt and black pepper (to taste)
• • Green onion for serving
• For the sauce:
• • 2 tbsp honey
• • 1/4 cup soy sauce (low sodium preferred)
• • 2 teaspoons sesame oil or vegetable oil
• • 2tbsp orange juice
• • 2 garlic cloves, minced
• • 1tsp ginger grated
• • 1tbsp ketchup
• • 1tsp sesame seeds (black and white)
• • Salt and pepper to taste
• Other:
• • A half lemon

Instructions

1. Prepare the ingredients:      
   Cut the chicken into bite-sized pieces.      
   Rinse and drain the broccoli florets.
2. Make the sauce:      
   Add the sesame oil, garlic, honey, soy sauce,
   orange juice, ketchup, sesame seeds, ginger, salt, and pepper to taste in a medium-sized bowl. Mix well until all ingredients are combined. Set aside.
3. Prepare the broccoli:      
   Use a steamer basket and steam the broccoli for 10-12 minutes.
4. Note: If you don't have a steamer basket, steam the broccoli in a pot of boiling water for 7-10 minutes or until tender.
5. Cook the chicken      
   Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat.      
   Season the chicken with salt, pepper, and cornstarch. Mix well.       
   Add the chicken to the skillet until golden brown and fully cooked (about 5-7 minutes).
6. Pour half of the sauce over the chicken and cook for 6-7 minutes. Then add the remaining sauce and cook for 3-4 minutes. Turn off the heat.    
   Add the broccoli to the chicken and stir gently.     
   Add salt and pepper if needed.     
   Add more sesame seeds if needed and squeeze a
   lemon.

Nutrition Information:

Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 481Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 137mgSodium: 1430mgCarbohydrates: 34gFiber: 9gSugar: 14gProtein: 35g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Did you make this recipe? I’d love for you to leave a review in the comments below. Want to make it later? Pin the image below to your favorite dinner recipe board!

The post Honey Garlic Chicken with Broccoli appeared first on mom makes dinner.

In case you haven’t noticed, I’m a huge fan of Tex-Mex food! I love a good bowl of homemade guacamole, tacos, and enchiladas. Toss in an aqua fresca and I am one happy girl! Know what I love even more than Tex-Mex? Being able to make it all in my slow cooker for an easy meal and even easier clean up! Yes, please!

What Are Chicken Fajitas?

Chicken Fajitas are a popular Tex-Mex dish consisting of juicy and tender shredded or sliced chicken with bell peppers, onions, and classic Mexican spices. 

The chicken mixture is loaded into soft flour tortillas and can be served as is or topped with sour cream, guacamole, salsa, and cheese. 

While I’ve made chicken fajitas, you also do shrimp fajitas, beef fajitas, and other fajita recipes made with different types of meat. 

Slow Cooker Chicken Fajita Ingredients

• 3 Boneless Skinless Chicken Breasts
• 1 Yellow Onion
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 Orange Bell Pepper
• 1 Poblano Pepper
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1 tsp Granulated Garlic
• 1 tsp Salt
• 2 tbsp Olive Oil (optional)
• Flour Tortillas

Ingredient Notes

Chicken – Feel free to use whatever chicken you prefer here. We like breasts, but thighs work just as well. You can also use leftover chicken, too. (I would leave that out of the slow cooker until the last hour of cooking so it doesn’t get rubbery.)

Peppers – I love adding a poblano pepper to my fajitas. It adds so much flavor. Feel free to add one (they can be found next to the bell peppers) or omit it.

Spices – The spices used are a classic Tex-Mex blend. You can use the spices listed or taco seasoning or even fajitas seasoning packets.

Olive oil – This is optional, but helps coat the chicken and veggies with the spices.

Topping ideas – These fajitas are great with just the meat and veggies, but you can also add:

• sour cream
• guacamole
• salsa
• cilantro

How to Make Chicken Fajita in the Crock Pot

Step 1: Add Ingredients to the Crock Pot

Add the chicken, bell peppers, and onions to the Crock pot and cover with spices. Stir to combine.

Step 2: Cook

Cook the chicken fajita mixture on LOW for 4-6 hours. 

Step 3: Slice/Shred the Chicken

Once cooked, remove the chicken from the Crock Pot and slice or shred it. Add it back to the Crock Pot. 

Step 4: Assemble the Tortillas

Add the chicken fajita mixture to a tortilla and serve with your favorite side dishes. 

How to make in the Instant Pot

Want to make these fajitas even faster? Use your pressure cooker!

• Place the chicken and sliced vegetables in the inner pot.
• Add the spices to top and stir to combine.
• Add a cup of water or chicken broth to the pot.
• Pressure cook on high for 12 minutes.
• Naturally release the pressure.
• Remove the chicken and shred.
• Add the veggies and chicken to a bowl.
• Serve into tortillas.

Side Dish Recommendations

• Easy refried beans
• Homemade Guacamole
• Homemade Peach Salsa

Recipe FAQs

Can I Put Raw Chicken in the Crock Pot?

Absolutely! It’s completely safe to do so, even when adding other ingredients to the mixture. The Crock Pot will tenderize the meat and soften the vegetables in the natural juices of the chicken, mixed with the seasoning.

Should I Cut Chicken Fajita Before Cooking?

Cutting the chicken before cooking is recommended when using the stovetop or the oven to make chicken fajitas. You won’t need to cut the chicken when cooking this dish in the Crock Pot as the chicken is removed and sliced (or shredded) after cooking and then returned to the Crock Pot mixture for assembling the tortillas.  

Do I Need to Brown the Chicken Before Adding It?

No, you don’t. Browning is a process used to lock in the chicken’s juices, which gives a dish added flavor.

While this additional step has not been taken in this recipe, if you have extra time to first sear the chicken breasts before continuing with the cooking, even better! 

How Should I Store Crock Pot Chicken Fajitas?

Store any leftover chicken fajita mixture in an airtight container in the fridge for up to 4 days. I don’t recommend storing assembled tortillas in the fridge, as the chicken mixture will make the tortillas soggy. 

Can I Freeze Crock Pot Chicken Fajitas?

Yes! This chicken fajita mixture will store well for 2 months in the freezer in an airtight container or Ziploc bag. Thaw in the fridge overnight and use in freshly assembled tortillas or in other chicken fajita-inspired recipes. 

Crock Pot Chicken Fajitas

Yield: 4-6 tacos

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

How to make tender chicken fajitas in your slow cooker.

Print

Ingredients

• 3 Boneless Skinless Chicken Breasts
• 1 Yellow Onion
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 Orange Bell Pepper
• 1 Poblano Pepper
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1 tsp Granulated Garlic
• 1 tsp Salt
• 2 tbsp Olive Oil (optional)
• Flour Tortillas

Instructions

1. Wash and cut the vegetables into strips. Place them in the bottom of the slow cooker.
2. Add the chicken on top of the vegetables.
3. Add olive oil and then the spices on top of the veggies and meat. Stir to combine.
4. Cook on low for 4-6 hours.
5. Remove the chicken and allow to rest for 10 minutes.
6. Slice, shred or cut the chicken into pieces.
7. Assemble the tacos with meat, veggies and toppings of your choice.
8. Enjoy!

Notes

Make in the Instant Pot -

• Place the chicken and sliced vegetables in the inner pot.
• Add the spices to top and stir to combine.
• Add a cup of water or chicken broth to the pot.
• Pressure cook on high for 12 minutes.
• Naturally release the pressure.
• Remove the chicken and shred.
• Add the veggies and chicken to a bowl.
• Serve into tortillas.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Chicken Recipes to Try

• Crockpot Mexican shredded chicken
• Creamy White Chicken Chili
• Chicken Carnitas Bowl
• Crock Pot Chicken Tortilla Soup

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board.

The post Crock Pot Chicken Fajitas appeared first on mom makes dinner.

My kids love a good bowl of soup. I feel like I hit the jackpot in that they will eat a whole bowl (or more) of homemade soup with no complaints. No.complaints! That’s huge! This chicken noodle soup with corn is no exception – everyone in the house loves it!

What Is Chicken Corn Noodle Soup?

Chicken Corn Noodle Soup is a hearty and comforting soup consisting of juicy chicken breast, sauteed vegetables, corn, tender egg noodles, and a rich and flavorful chicken broth. 

The soup resembles classic soups like chicken noodle soup and corn chowder, which may have influenced its origin. This easy soup starts with a sauteed vegetable base and browned chicken pieces cooked in chicken broth, with the noodles and corn added towards the end of the cooking time to preserve texture for best results!

Chicken Corn Noodle Soup Ingredients

• yellow onion
• celery ribs
• carrots
• butter
• boneless skinless chicken breasts
• chicken broth or stock
• salt
• pepper
• egg noodles
• whole kernel corn
• cream-style corn

Ingredient Notes

Onion, celery and carrot – Can all be found in the produce section of the grocery store. It is suggested to use fresh over frozen for these veggies.

Chicken – We love boneless, skinless chicken breasts for our soup. Feel free to use whatever chicken you like or have on hand.

Egg noodles – These can be found in the pasta aisle. They are wide noodles that cook up fast and are a nice soft addition to any soup.

Corn – You have a couple options for the corn. You can use fresh off the cob, you can use from the can, or you can use frozen. You will need one can of creamed corn in addition to regular whole kernel corn.

How to Make Chicken Corn Noodle Soup?

Step 1: Melt the butter over medium heat in a 6-quart pot or dutch oven and saute the vegetables until soft and tender.

Step 2: Add the chicken to the pot and season.

Step 3: Pour the chicken broth over the ingredients in the pot and bring the mixture to a boil. Once boiling, cover the pot and allow it to simmer for about 20 minutes or until the chicken reaches 165F internally and is no longer pink.  

Step 4: Uncover the pot and bring it to a boil once more, stirring in the noodles and corn. 

Step 5: Reduce the heat to medium and cook for another 8 minutes, occasionally stirring, until the noodles are tender. 

How to make in the Crock Pot

Another reason that we love this recipe is that it’s super versatile! You can easily adjust the ingredients AND the method of cooking! You can make this chicken corn chowder in the slow cooker by following the directions below:

• Add the onion, celery, carrot, chicken and spices to your slow cooker.
• Add the spices and mix together.
• Pour in half of the chicken broth.
• Cook on low for 6 hours or high for 4 hours.
• Add in the egg noodles and the rest of the broth.
• Cook for another 30 minutes or until noodles are soft.

How to make in the Instant Pot

Looking to make this soup even faster? Use your Instant Pot!

• Add oil or butter to the inner pot and saute the onion, carrots and celery.
• Add in the chicken and sear the outside. (It’s ok if it’s still pink inside, the pressure will fully cook it.)
• Add in the broth, noodles and corn.
• Pressure cook on high pressure for 3 minutes.
• Manually release the pressure.
• Remove lid, stir and enjoy.

Delicious Side Dishes To Pair with this Soup

• Fresh Homemade Hoagie Rolls
• Loaded broccoli salad
• Honey Skillet Cornbread
• White bread
• Garlic cheese bombs

Recipe FAQs

Can I Use Chicken Thighs Instead?

Yes, you can! In fact, using chicken thighs can add more flavor and richness to the soup than chicken breast since thighs have more fat and connective tissue, making the soup richer and more flavorful.

If you opt to use chicken thighs, I recommend using skinless, boneless ones for convenience. 

Can I Use Frozen Corn?

Absolutely! Frozen corn is a convenient and affordable option and works well in soups. Whether using whole kernel canned corn or frozen corn, remember to add it to the pot towards the end of the cooking time, or it can become overly soft and mushy. 

How Should I Store Leftovers?

Once completely cooled, store leftover chicken corn noodle soup in an airtight container (Tupperware or Ziploc bag) in the fridge for 3-4 days. 

Can I Freeze Chicken Corn Noodle Soup?

Yes! Extend the shelf life of your soup by freezing it in an airtight container for up to 2-3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave. 

If the soup has thickened in storage, stir some additional chicken broth into the mixture while reheating it. 

Other Soup Recipes to Try

• Creamy Corn Chowder
• Broccoli potato cheese soup
• Creamy Buffalo Chicken Soup
• Crock Pot Chicken Tortilla Soup

Chicken Corn Noodle Soup

Yield: 16 cups

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Make this hearty and delicious chicken noodle soup with corn!

Print

Ingredients

• 1 medium yellow onion, chopped
• 2 celery ribs, chopped
• 1 cup carrots, chopped
• 3 Tbsp. butter
• 2 pounds boneless skinless chicken breasts, cubed
• 12 cups chicken broth or stock
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups uncooked egg noodles
• 2 cans (14-3/4 oz) whole kernel corn, drained
• 2 cans (14-3/4 oz) cream-style corn

Instructions

1. Melt butter over medium heat in a 6 quart pot or dutch oven and saute the onion, celery, and carrots until tender.
2. Add in the chicken and season with salt and pepper..
3. Pour chicken broth over the chicken and vegetable mixture. Bring mixture to a boil. Cover and simmer until chicken reaches 165 degrees and is no longer pink. Approx. 20 minutes.
4. Uncover and return mixture to a boil and stir in noodles and corn. Reduce to medium heat and cook until noodles are tender. Approx. 8 minutes. Stir occasionally.

Notes

How to make in the Crock Pot

Another reason that we love this recipe is that it’s super versatile!
You can easily adjust the ingredients AND the method of cooking! You
can make this chicken corn chowder in the slow cooker by following the
directions below:

• Add the onion, celery, carrot, chicken and spices to your slow cooker.
• Add the spices and mix together.
• Pour in half of the chicken broth.
• Cook on low for 6 hours or high for 4 hours.
• Add in the egg noodles and the rest of the broth.
• Cook for another 30 minutes or until noodles are soft.

How to make in the Instant Pot

Looking to make this soup even faster? Use your Instant Pot!

• Add oil or butter to the inner pot and saute the onion, carrots and celery.
• Add in the chicken and sear the outside. (It’s ok if it’s still pink inside, the pressure will fully cook it.)
• Add in the broth, noodles and corn.
• Pressure cook on high pressure for 3 minutes.
• Manually release the pressure.
• Remove lid, stir and enjoy.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board.

The post Chicken Corn Noodle Soup appeared first on mom makes dinner.

This loaded baked potato casserole consists of a creamy and buttery layer of mashed potatoes with crumbled bacon and onions, topped with shredded cheese and extra bacon. 

Garnish this freshly baked potato casserole with sliced green onions and serve alongside your favorite choice of protein for a hearty and balanced meal! Check out my easy dinner recipes for inspirations on a main dish!

What Is Loaded Baked Potato Casserole?

Loaded baked potato casserole is essentially a loaded baked potato in casserole form! 

It’s a comforting casserole consisting of mashed potatoes mixed with crumbled cooked bacon that’s added to a casserole dish and topped with shredded cheese and extra bacon. The casserole is baked in the oven before serving with freshly sliced green onions as garnish!

Loaded Baked Potato Casserole Ingredients

• Potatoes – Russets work best in this recipe, but you can use whatever potato you have on hand.
• Bacon – This will be cooked and crumbled to add to the top of the casserole. Cook it while the potatoes are boiling!
• Onion – Use your favorite onion here.
• Garlic – Fresh or from the jar.
• Butter – Omit the salt if you use salted butter.
• Sour Cream – Cut a few calories and use light.
• Cheddar cheese – Save some time and buy pre-shredded.
• Green Onion – Optional, but are always a great topping.
• Salt and pepper
• Oil

How to Make Loaded Baked Potato Casserole

Step 1: Make the potato mash by boiling the potatoes and then mashing them once drained with butter and sour cream.

Step 2: Cook the chopped onions and garlic in a heated skillet, followed by ½ of the bacon crumbles to heat through. 

Step 3: Combine the skillet mixture with the mashed potatoes and then transfer the mashed potatoes to a lightly sprayed casserole/baking dish.

Step 4: Top the casserole with shredded cheese and the remaining bacon crumbles and bake for 10 minutes or until the cheese has melted and the bacon is crispy. 

Step 5: Remove the casserole from the oven and allow it to cool for a few minutes before garnishing with sliced green onions. Serve and enjoy!

More Potato Recipes to Try

• Crock Pot Loaded Potato Soup
• Cheesy Bacon Mashed Potatoes
• Best Potato Salad Recipe
• Taco Potato Wedge Nachos

Recipe FAQs

What Types Of Potatoes Are Best For Making Baked Potato Casserole?

Russet Potatoes are one of the best types of potatoes to use when baking. The high starch content in these potatoes results in a creamy texture that’s perfect for baked potato casserole or a similar mashed potato dish. 

What Variations Can I Make to This Recipe?

• I’ve used shredded cheddar cheese but you can use another cheese that you prefer as long as it melts well.
• You can reduce the calories in this recipe by omitting the butter and using light sour cream.
• Feel free to add your favorite baked potato toppings to your casserole!

What Do You Eat with Loaded Baked Potato?

Just like classic loaded baked potato, you can enjoy this loaded baked potato casserole alongside other side dishes such as coleslaw, roasted vegetables, green salad, grilled or roasted chicken, fish, or steak. Some great quick and easy dinner options include:

• Creamy Pork Chops
• Smothered Chicken
• Brown Sugar Ham
• BBQ Chicken

How to store Leftovers

Leftover loaded baked potato casserole can be stored in an airtight container or in the casserole dish, covered tightly with plastic wrap, in the fridge for 3-4 days. 

You can also freeze this casserole for up to 3 months. Thaw it overnight in the fridge and reheat in the microwave or oven.

Can I Make This Casserole Ahead of Time?

Absolutely! You can make and assemble the entire casserole a day or two in advance and store it in your refrigerator, wrapping the baking dish tightly with plastic wrap. You can also freeze it (unbaked) for longer – ready to be thawed and heated in the oven before serving. 

Be aware that making this casserole ahead of time and storing it in the fridge will require you to add a few minutes onto the baking time. If you are concerned that the shredded cheese topping will burn before the entire casserole heats through, cover it initially with aluminum foil. 

Loaded Baked Potato Casserole

Yield: 6 servings

Make the best baked potato casserole loaded with your favorite toppings!

Print

Ingredients

• 3 lbs potatoes, peeled and cut into bite size pieces
• 8 oz Bacon, cooked and crumbled
• 1 Onion, medium, chopped
• 1 teaspoon garlic, minced
• ¼ cup butter
• 1 cup Sour Cream
• 4 oz Cheddar cheese, shredded
• ¼ cup Green Onion/Scallions, sliced
• As desired, salt and pepper
• 1 tsp Oil for frying.

Instructions

1. Boil the potatoes until a fork goes through the potatoes easily. Drain and transfer back into the pot.
2. Add the ¼ cup butter and sour cream. Mash the potatoes.
3. Add the oil for frying to a skillet, then and add the chopped onions and
garlic. **Optional step, lightly salt the onions to help draw out the natural
sugars to help with sautéing.
4. Add ½ of the bacon crumbles and heat through. Add the skillet mixture to the
mashed potatoes and mix all together.
5. Transfer the potatoes to a lightly sprayed 9 x 7 baking dish.
6. Cover the potatoes with the shredded cheese.
7. Sprinkle the remaining bacon crumbles over the top.
8. Bake in the oven for about 10 minutes or until the cheese is nicely melted and the bacon is crisped.
9. Remove from the oven and let sit for a couple minutes.
10. Garnish with the sliced green onions and enjoy.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Casserole-Style Meals You’ll Love

Love a good casserole? Me too! Try one of our other favorites:

• Instant Pot Broccoli Chicken Casserole
• Instant Pot Mexican Casserole
• Ham and Potato Breakfast Casserole For Two
• Green Chile Corn Casserole

The post Loaded Baked Potato Casserole appeared first on mom makes dinner.

Sometimes the simplest meals are the best and most filling. This creamy corn chowder falls into that simple category. You only need a handful of common ingredients to make a truly delicious soup. The best part? This easy dinner recipe is fully family approved – meaning even my kids love this one!

What is creamy corn chowder?

This corn chowder is a classic soup recipe. Although chowder normally refers to a thick soup with seafood, this version does not have any oysters or clams. The corn replaces the seafood making this a perfect dinner recipe that I know everyone will enjoy.

Creamy corn chowder ingredients

Like I mentioned, you only need a few common ingredients to make this creamy corn chowder. You will need:

• Onion
• Butter
• Chicken broth
• Potatoes
• Salt
• Corn
• Milk
• Heavy cream
• Bacon
• Green onions

Ingredient notes

Onion – Feel free to use your favorite onions in this recipe. I like to use sweet onions or Vidalias. You can also omit the onions, if you are not a fan.

Butter – Use unsalted butter or omit the salt and use salted.

Chicken broth – Try a low sodium chicken broth for this corn chowder. You can also add salt, but you can’t take it away from a recipe. Want to take it to the next level? Try a homemade chicken broth for this chowder.

Potatoes – Russets or golden potatoes work best here.

How to make corn chowder

Another great thing about corn chowder, is that you can easily make it on the stove top, in your Crock Pot or even your Instant Pot. Depending on how quickly you need the recipe, you have the option to make it quick or have it cook all day. To make it on the stove top follow the directions below.

Step 1 – Clean your prep your vegetables. Wash your potatoes and corn (if using fresh). Then dice up your onion, potatoes, corn and green onions.

Step 2 – Cook the onions. In a large stock pot or Dutch oven, place the butter and onions. Cook until the onions become fragrant and translucent – about 5 minutes.

Step 3 – Add most ingredients to the pot. In your large pot add your potatoes, salt and chicken broth. Cook for 30-40, just long enough to soften the potatoes.

Step 4 – Add corn and milks. Add in the corn and cook for 15 minutes. Pour in the milks and cook until they are heated through.

Step 5 – Garnish and serve. Scoop into bowls and top with bacon and chopped green onions.

How to make in the Crock Pot

Want to prep this chowder in the morning and enjoy it at dinner time? You can easily make this creamy corn chowder in your Crock Pot!

• Saute your onions and butter until translucent on the stove top.
• Add the onions, potatoes, broth and salt to your slow cooker.
• Cook on HIGH for 4 hours or LOW for 6-8 hours.
• Add in the corn for 15ish minutes.
• Pour in the milk and heavy cream and allow to heat through.
• Ladle into bowls and top with bacon and green onions.

How to make in the Instant Pot

Forget to prep your meal before hand and need it ready FAST? Make this corn chowder in the Instant Pot!

• Set the Instant Pot to SAUTE and cook the onions and butter for 2-3 minutes.
• Add in the potatoes, broth and salt to the Instant Pot.
• Cook on HIGH PRESSURE for 10 minutes.
• Manual release and stir in the corn. Place the lid back on for 5 minutes.
• Stir in the milk and heavy cream and place the top back on for 5 minutes.
• Ladle into bowls and top with green onions and bacon.

Side dish recommendations

This chowder can be a whole meal itself, but an easy side dish will round it out. Some great sides would be:

• Hoagie Rolls
• Honey Roasted Carrots
• Loaded Broccoli Salad
• Easy Biscuits
• Skillet Cornbread

Frequently asked questions

This chowder is a pretty simple recipe, but these are a few common questions that I have been asked about it.

Can I use frozen corn? Yes, you can use frozen corn. You will need to add a few minutes to cook time after you add it in to compensate for it not being fresh.

What potatoes work best for this chowder? Russets or yellow/golden potatoes produce the best tasting soup.

Can this be dairy free? You can make this dairy free by using olive oil instead of butter. Sub out the milk for your favorite milk alternative (coconut, almond, oat..) making sure they are unsweetened. Use coconut cream for the heavy cream.

Can I add other spices? Yes, feel free to add your favorite spices to this chowder! I suggest making it as is, and then adding in your spices before serving. You may find that less is best for this hearty corn chowder.

How to store leftovers

Place any leftover soup in a Tupperware with an airtight seal. Wait for it to cool before adding it to the fridge. It will stay fresh for 3-4 days.

Can you freeze it?

Yes! You can easily freeze this soup for later. Place the cooled soup in a large Ziplock bag (you may need to use 2). Place it on a baking sheet and flash freeze it for 2-3 hours in the freezer. Remove the baking sheet and place the bag flat in the freezer. Reheat but allow to thaw in the fridge and warming in the microwave or on the stove top.

Creamy Corn Chowder

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Make a super creamy corn chowder perfect for a cold day.

Print

Ingredients

• 1 medium onion, diced
• 2 teaspoons unsalted butter
• 2-3 cups chicken broth
• 4 large russet potatoes, peeled and diced
• 1 teaspoon kosher salt
• 5 cups fresh or frozen corn
• 1 cup heavy whipping cream
• 3 cups milk
• 4 slices bacon, already cooked, chopped
• 3 green onions, sliced

Instructions

1. Wash, dry, prep your vegetables and set aside.
2. In your Dutch oven or large pot, add in the butter and sauté the onions until they are translucent.
3. Next, add in the potatoes, salt, and chicken broth and turn the burner to medium and let the chowder simmer for 30 – 40 minutes or until the potatoes are soft.
4. Then, add in your corn and continue cooking for 15 minutes. Then add in the heavy whipping cream and milk. Let the chowder continue to simmer until the milk and cream have warmed up.
5. Serve and top with bacon and the sliced green onions.
   

Notes

How to make in the Crock Pot

Want to prep this chowder in the morning and enjoy it at dinner time?
You can easily make this creamy corn chowder in your Crock Pot!

• Saute your onions and butter until translucent on the stove top.
• Add the onions, potatoes, broth and salt to your slow cooker.
• Cook on HIGH for 4 hours or LOW for 6-8 hours.
• Add in the corn for 15ish minutes.
• Pour in the milk and heavy cream and allow to heat through.
• Ladle into bowls and top with bacon and green onions.

How to make in the Instant Pot

Forget to prep your meal before hand and need it ready FAST? Make this corn chowder in the Instant Pot!

• Set the Instant Pot to SAUTE and cook the onions and butter for 2-3 minutes.
• Add in the potatoes, broth and salt to the Instant Pot.
• Cook on HIGH PRESSURE for 10 minutes.
• Manual release and stir in the corn. Place the lid back on for 5 minutes.
• Stir in the milk and heavy cream and place the top back on for 5 minutes.
• Ladle into bowls and top with green onions and bacon.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other easy soups to try

Looking for another hearty soup that will fill you up? Check out:

• Loaded Potato Soup
• Creamy Buffalo Chicken Soup
• Shipwreck Stew
• Chicken Tortilla Soup
• Lasagna Soup
• Chicken Noodle Soup

The post Creamy Corn Chowder appeared first on mom makes dinner.

I have always been a big fan of onions. I’m pretty sure I get it from my mom! She puts onion in everything. And I’m ok with that! Saute, caramelized, raw – I’ll take them! I love using them in meals too. My French Onion Pork Chops have been a family favorite for awhile and for good reason! I’ve also done a French Onion chicken that is so, so good! This roast is just another way of getting more onions in our lives!

What is French Onion Roast

French Onion Roast is a classic comfort food dish that is perfect for chilly weather. The dish is made with beef roast, onions, and a variety of seasonings. 

The beef roast is cooked slowly in the slow cooker or Instant Pot, allowing the flavors of the onions and seasonings to infuse the meat. The result is a tender, flavorful roast that is sure to please even the pickiest eaters. Serve French Onion Roast with mashed potatoes and steamed vegetables for a complete meal.

French Onion Beef Roast Ingredients 

• Beef chuck roast– I use a beef chuck roast, but you could use prime rib roast, rump roast, or whole sirloin. 
• Olive oil– You will need oil for browning the roast. You can use any oil you prefer. 
• Beef stock– If you don’t have beef stock, you could use beef broth instead. Although stock gives a better flavor. 
• Onions– You can’t have onion roast beef without onions. I recommend using yellow onions because they become sweet and flavorful during the cooking process. 
• Onion soup mix– Onion soup mix is an easy way to add all the flavor to your meat without using individual spices. It’s a combination of paprika, minced onion, onion powder, celery seed, black pepper, bouillon, and parsley. 
• Red wine vinegar– If you don’t have red wine vinegar, you could also use white wine vinegar or apple cider vinegar. 

How to Make French Onion Beef Roast in the Instant Pot

If you want to make your french onion roast beef quickly, you can use your Instant Pot! Follow the simple steps below. 

Step 1: Season the Roast

First, season the roast with salt and black pepper on each side. 

Step 2: Saute the Meat

Next, hit the saute button on your Instant Pot. Add the oil to the pressure cooker, and brown the roast on both sides. 

Step 3: Deglaze the Pot

Deglaze the bottom of the pot by adding the beef stock and scraping with a wooden spoon.

Step 4: Add the Ingredients

Place your roast in the beef stock and top it with onions, onion soup mix, and red wine vinegar. 

Step 5: Pressure Cook

Put the lid on  the electric pressure cooker and set the valve to “sealing.” Then, hit the “pressure cook” or “manual” and set the time for 1 hour. 

Step 6: Quick Release

When the cook cycle is completed, quickly release the pressure by flipping the pressure valve to the venting position. 

Serve the beef roast with the au jus and onions. Enjoy!

How to Make Roast Beef in the Slow Cooker

If you prefer to have your roast ready when you get home from work, you can put it in the slow cooker before you leave. Follow the steps below!

Step 1: Season the Roast 

First, season the roast with salt and black pepper on each side.

Step 2: Sear the Meat

Heat a heavy skillet over medium-high heat. Add the oil to the skillet and brown the roast on both sides.

Step 3: Deglaze & Transfer

Deglaze the bottom of the skillet by adding the beef stock and scraping with a wooden spoon. Then, transfer the roast and the beef broth to the slow cooker.

Step 4: Add the Ingredients

Top the roast with the onions, onion soup mix, and red wine vinegar.

Step 5: Slow Cook

Cover your slow cooker with the lid, and put it on low. Allow the roast to cook for 8 hours. 

Serve the beef roast with the au jux and onions. 

Enjoy!

Side Dish Recommendations 

I recommend serving French Onion Roast with mashed potatoes and steamed vegetables for a complete meal. Here are some great recipes:

• Best Cauliflower Mashed Potatoes
• Bacon Roasted Brussel Sprouts
• Quick Honey Roasted Carrots
• Instant Pot Mashed Potatoes

What Cut of Beef Works Best for This Recipe?

French Onion Roast is a family favorite in my house. It’s easy to make and always comes out flavorful and moist. The key to a good French Onion Roast is to use the right cut of beef. I like to use a chuck roast for this recipe. Chuck roast is a flavorful, fatty cut of beef that gets more tender the longer it cooks. This makes it ideal for French Onion Roast, which is cooked slowly.

Additionally, rib roast or sirloin roast are good options as well. Rib roast has more fat, which means it will be more flavorful. However, it can also be tough if not cooked properly. Sirloin roast is slightly leaner, but it is also more tender. 

How Do You Keep Chuck Roast Moist? 

Chuck roast is a tough cut of meat that can be difficult to cook. If not cooked properly, it can be dry and tough. However, there are a few simple tips that can help to ensure a moist and tender chuck roast. 

First, it is important to choose the right cut of meat. Look for a roast that has marbling, which is fat interlaced with the muscle tissue. This will help to keep the roast juicy as it cooks. 

Second, make sure to sear the roast before cooking. This will help to lock in the juices and prevent the roast from drying out. 

Finally, cook the roast slowly, either in the Instant Pot or in a slow cooker. This will give the tough fibers time to break down, resulting in a tender and flavorful dish.

Do You Have to Brown a Roast Before Putting it in a Crock Pot? 

Generally speaking, you don’t need to brown meat before putting it in a crock pot. The slow cooking process will eventually break down the connective tissues and render the meat tender and juicy. That being said, browning does have some benefits. 

First of all, it helps to seal in the juices, which can make the final product more flavorful. Browning also gives the meat a nice color and texture that may be lacking if you skip this step. So, if you’re looking for optimal results, you may want to take the extra time to brown your meat before adding it to the crock pot.

French Onion Roast Beef

Yield: 1 roast

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 1 minute

How to make a tender and juicy roast beef full of French Onion flavors!

Print

Ingredients

• 3 pound beef chuck roast
• 2 teaspoons olive oil
• 1 cup beef stock
• 2 onions, sliced
• 1 packet onion soup mix
• 1 tablespoon red wine vinegar

Instructions

1.Heat the “saute” function until “hot.”
2.Season the roast with salt and black pepper on each side.
3.Add the oil to the electric pressure cooker and brown the roast on both sides.
4.Deglaze the bottom of the pot by adding the beef stock and scraping with a wooden spoon.
5.Top the roast with the onions, onion soup mix, and red wine vinegar.
6.Cover the electric pressure cooker and set the valve to “sealing.”
7.Program the electric pressure cooker using the “pressure cook” or “manual” function for 1 hour. When the cook cycle is completed, quick release the pressure.
8.Serve the beef roast with the au jux and onions.

Notes

Slow Cooker directions -

11. Heat a heavy skillet over medium-high heat.
10.Season the roast with salt and black pepper on each side.
11.Add the oil to the skillet and brown the roast on both sides.
12.Deglaze the bottom of the skillet by adding the beef stock and scraping with a wooden spoon.
13.Transfer the roast and the beef broth to the slow cooker.
14.Top the roast with the onions, onion soup mix, and red wine vinegar.
15.Cover and cook on low for 8 hours.
16.Serve the beef roast with the au jux and onions.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Beef Recipes to Try

• Stove Top Beef Stew
• Crock Pot Corned Beef
• Beef and Rice Casserole
• Instant Pot Mongolian Beef

The post French Onion Roast Beef appeared first on mom makes dinner.

My kids are like their mama and love a good pasta! Plus, I love finding new ways to add a package of pasta to our meals. This Minestrone Casserole Recipe is simple to make, perfect for busy weeknights and one that everyone will love!

What is Minestrone Casserole?

Minestrone casserole is a hearty dish that is perfect for a chilly winter day. The casserole is made with a variety of vegetables, including tomatoes, bell peppers, zucchini, and onions. Beans and pasta are also often added to the mix, making it a filling and nutritious meal. 

The casserole is usually topped with cheese or bread crumbs, and it can be served with a side of garlic bread or a salad. Minestrone casserole is a versatile dish that can be easily customized to suit your taste. So whether you are looking for a hearty winter meal or a light summer lunch, minestrone casserole is sure to hit the spot.

Minestrone Casserole Ingredients

For this delicious casserole, you’ll need lots of veggies and pasta. Here’s what you’ll need: 

• Onion- You will want to dice up your onion, so you don’t have big chunks of onion.
• Bell pepper- I used red bell peppers for a sweeter flavor, but you could use yellow, green, or orange if you prefer. 
• Zucchini- Cut your zucchinis in half and slice them up. Try to make sure all your slices are about the same width so they cook evenly. 
• Beans- I used canned kidney beans. If you want to use dry kidney beans, make sure to soak and cook them before adding them into the casserole. 
• Mushrooms- Use any mushrooms you like for this casserole. 
• Tomatoes and paste- You will need diced tomatoes and tomato paste to create a tomato based sauce for your minestrone casserole. 
• Broth- I used chicken broth, but you could use vegetable broth as well. The broth helps to thin the paste to create the perfect sauce. 
• Seasonings- To season this casserole, you will need Italian seasoning blend, garlic powder, salt, black pepper, and crushed red pepper flakes. 
• Pasta- Before beginning this recipe, make sure your shell pasta is cooked and drained according to the instructions on the box. 
• Shredded cheese- I used mozzarella cheese, but you could use cheddar cheese, Colby, Swiss, or Monterey jack if you prefer. 
• Parmesan- Although optional, I recommend garnishing your finished casserole with a bit of Parmesan cheese just like you would spaghetti. 

How to Make Minestrone Casserole in the Slow Cooker

Making this minestrone casserole in the slow cooker is a great way to have your food ready to eat when you come home from work. Follow the steps below!

Step 1: Prepare the Slow Cooker

First, spray the inside of your slow cooker with nonstick cooking spray so that casserole doesn’t stick to the sides. 

Step 2: Add the Veggies

Add the onion, red bell pepper, zucchini, beans, and mushrooms to your slow cooker.

Step 3: Make the Sauce

Combine the diced tomatoes, tomato paste, chicken broth, and all of the seasonings together in a mixing bowl. 

Step 4: Add Sauce

Then, add the sauce to the slow cooker and stir to combine it with the vegetables.

Step 5: Cook

Cover the slow cooker and cook on low for 5 to 6 hours.

Step 6: Add the Pasta & Cheese

After the veggies have cooked, stir in the cooked pasta. Sprinkle cheese over the top and cover until the cheese has melted.

Serve garnished with grated Parmesan, if desired. Enjoy!

How to Make in the Instant Pot

If you don’t want to wait 5-6 hours for this to cook in your slow cooker, you can easily make it in the Instant Pot. Follow this Instant Pot Minestrone Soup recipe, and then add the cheese at the end just as you would for the slow cooker recipe. 

Where Does Minestrone Come From?

Minestrone is a hearty soup that originates from Italy. It typically includes a variety of vegetables, beans, and pasta in a tomato-based broth. While there are many regional variations of minestrone, the dish is generally believed to have peasant origins. 

In the past, poor families would often make soup from whatever ingredients they had on hand. Over time, the soup became a popular dish among all social classes. Today, minestrone remains a staple of Italian cuisine and can be found on menus all over the world.

Side Dish Recommendations

Looking for a simple side for this meal? Some of our favorites are:

• Homemade French Bread
• Avocado Wedge Salad
• Honey Skillet Cornbread
• One Hour Dinner Rolls

How to Store Leftovers

The best way to store minestrone is in an airtight container in the fridge. Minestrone will keep in the fridge for up to four days. When you’re ready to eat it, simply reheat the casserole on the stove until it’s piping hot.

Can I Freeze It?

You can also freeze minestrone for longer-term storage. Minestrone will keep in the freezer for up to three months. To reheat, simply thaw the casserole in the fridge overnight and then heat it on the stove.

Minestrone casserole

Yield: 8 servings

Prep Time: 8 minutes

Cook Time: 5 hours

Total Time: 5 hours 8 minutes

Take a classic soup favorite and turn it into a hearty casserole with this easy minestrone casserole recipe.

Print

Ingredients

• 1 onion, diced
• 1 red bell pepper, seeded and diced
• 2 zucchini, halved and sliced
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (8 ounce) package sliced mushrooms
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can tomato paste
• 1 cup chicken broth
• 1 teaspoon Italian seasoning blend
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes
• 1 (16 ounce) shell pasta, cooked according to the instructions and drained
• 1 cup shredded mozzarella cheese
• Grated Parmesan, as garnish if desired

Instructions

1. Prepare a slow cooker with nonstick cooking spray.
2. To the slow cooker, add the onion, red bell pepper, zucchini, beans, and mushrooms.
3. In a mixing bowl, stir together the diced tomatoes, tomato paste, chicken broth, and seasonings. Add the mixture to the slow cooker and stir to combine with the vegetables.
4. Cover the slow cooker and cook on low for 5 to 6 hours.
5. Stir in the cooked pasta. Sprinkle cheese over the top and cover until the cheese has melted.
6. Serve garnished with grated Parmesan, if desired.

Notes

How to make in the Instant Pot -

Place everything in the Instant Pot, except the cheese.

Pressure cook on high for 5 minutes.

Manually release the pressure. Remove lid and stir.

Add the cheese, place the lid on loosely for it to melt.

Garnish and serve.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

More Slow Cooker Recipes You’ll Love

Here are some of our other favorite weeknight slow cooker recipes to try:

• Crock Pot Roast Dinner
• Crock Pot Enchilada Casserole
• Slow Cooker Cube Steak
• Best Turkey Chili Recipe

The post Minestrone Casserole appeared first on mom makes dinner.

I’m always looking for new soup recipes to make in the winter, and this buffalo chicken soup is one of my new favorites. It’s hearty and flavorful, and it’s a great way to use up leftover chicken. Plus, it’s really easy to make, which is always a bonus. If you’re looking for a new soup recipe to try this winter, be sure to check out this buffalo chicken soup. You won’t be disappointed!

What is Buffalo Chicken Soup?

Buffalo chicken soup is a creamy, hearty soup that combines the best of both worlds: the rich flavor of buffalo chicken wings and the comforting warmth of a bowl of soup. 

The soup is made with shredded chicken, diced onion, garlic, and is finished with a hint of Frank’s Red Hot sauce. The result is a flavorful soup that is perfect for a cold winter day. 

You can serve Buffalo chicken soup with a side of crusty bread for a complete meal.

Buffalo Chicken Soup Ingredients

For this recipe, you won’t need much. In fact, you probably already have all these ingredients at home.

• Chicken broth– If you don’t have chicken broth, you can make it using water and bouillon cubes. 
• Heavy cream– To make 1 cup of heavy cream, mix 2/3 cup of whole milk with 1/3 cup melted butter.
• Buffalo sauce– I use Frank’s Red Hot sauce, but you can use whatever buffalo sauce you prefer. 
• Chicken– I use leftover rotisserie chicken and shred it up. If you don’t have leftover chicken to shred, you can easily throw chicken in your Instant Pot and shred it when it’s done. 
• Onion– Cut and dice up a small onion to add a delicious flavor complex. 
• Seasonings– For seasonings, you will need salt, pepper, and minced garlic. 
• Garnishments– Garnish your soup with croutons, blue cheese, and green onions. 

How to Make Instant Pot Buffalo Chicken Soup

This soup is super quick and easy in your Instant Pot. Follow the simple steps below!

Step 1: Add the Liquid

First, pour the chicken broth and heavy cream into the inner pot of your Instant Pot. 

Step 2: Add Spices

Next, add the minced garlic, salt, and pepper to the liquid. 

Step 3: Pressure Cook

Then, place the lid on the Instant Pot, put your vent into the sealing position, hit manual, and set the time for 10 minutes. When the time is up, move the vent to the venting position to do a quick release. 

Step 4: Add the Chicken

Remove the lid, stir in the shredded chicken, and the buffalo sauce.

Step 5: Pressure Cook

Put the lid back on the Instant Pot, set the valve to sealing, hit the manual button, and set the time for an additional 5-minutes. Then, do a quick release. 

Serve your soup with crumbled blue cheese, green onions, and croutons! Enjoy!

How to Make Buffalo Chicken Soup in the Crock Pot

If you want to make this recipe in the crock pot, you can easily do that. Simply put all of your ingredients in the crock pot, put the lid on and set the crock pot on low for 4-6 hours or high for 2-4 hours. 

What is Buffalo Sauce?

Buffalo sauce is a hot sauce typically made from cayenne pepper sauce or hot sauce, vinegar, butter, and garlic. It is named after the city of Buffalo, New York, where it was first used as a chicken wing dipping sauce. 

Buffalo sauce is also popularly used as a condiment on sandwiches and burgers. The spiciness of the sauce can vary depending on the recipe, but it generally ranges from mild to medium-hot. 

It is often used as a finishing drizzle on cooked chicken wings or buffalo chicken wraps. It can also be used as a base for other sauces or dressings, such as blue cheese buffalo sauce or ranch dressing.

Can I Use Uncooked Chicken

This buffalo chicken soup recipe is a great way to use up leftover chicken, but if you don’t have leftover chicken, you can easily use uncooked chicken. Just keep in mind that the cooking time will be longer for uncooked chicken. You will want to put the chicken in with the liquid so that it pressure cooks with the broth and cream. Uncooked chicken should be pressure cooked for at least 12 minutes in order for you to be able to shred it. 

Homemade Buffalo Sauce Recipe 

I use premade buffalo sauce to make this recipe quick and easy, but if you want an even more flavorful dish, you can use homemade buffalo sauce instead. Follow this Easy Homemade Buffalo Sauce Recipe, here. 

Optional toppings

This soup is perfect on it’s own, but adding a topping is always recommended. Some great toppings to this creamy buffalo soup are:

• Croutons
• Crumbled Blue Cheese  
• Green Onion 
• Beer Bread

Creamy Buffalo Chicken Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

How to make a creamy buffalo chicken soup with just the right amount of spice.

Print

Ingredients

• 6 cups Chicken Broth
• 1 cup Heavy Cream
• 1/4 Cup Buffalo Sauce
• 1 Pound Shredded Chicken 
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Tablespoon Minced Garlic
• 1 Small Onion (diced)

Instructions

1. Pour chicken broth & heavy cream into the instant pot.
2. Add the minced garlic, salt & pepper.
3. Place the lid on and cook on manual for 10 minutes.
4. Quick release. 
5. Remove the lid & stir in the shredded chicken & Buffalo sauce.
6. Cover and set to manual.
7. Cook for an additional 5 minutes.
8. Quick release.
9. Serve with crumbled blue cheese, green onions and croutons. 

Notes

Slow Cooker instructions -

Place everything in the slow cooker and stir. Cook on low for 4-6 hours or on high for 2-4 hours. Stir before serving. Add toppings and enjoy.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Chicken Soups to Try 

Looking for more chicken soup goodness? Here are some of other fall favorite soups:

• Instant Pot Chicken and Wild Rice Soup
• Instant Pot Chicken Noodle Soup
• Crock Pot Chicken Tortilla Soup
• King Ranch Chicken Soup

The post Creamy Buffalo Chicken Soup appeared first on mom makes dinner.

Using my slow cooker to be able to create a whole meal on a busy day is the best thing ever. You can prep everything before leaving and come home to a deliciously tender meal. These slow cooker cube steaks are no exception! With only a few minutes prep, you will be enjoying a hot and tender dinner in the evening.

What are Slow Cooker Cube Steaks

Slow Cooker Cube Steaks are a type of steak that is cut into small, square-shaped pieces. The name “cube steak” comes from the fact that the meat is cut into cubes, which helps it cook more evenly and quickly. Cube steaks are often used for dishes such as stews, stir-fries, or fajitas, as they are relatively lean and tenderize well when cooked slowly. 

One of the benefits of using a slow cooker to prepare cube steak is that it allows you to infuse the meat with flavor by cooking it in a variety of sauces or seasonings. Additionally, slow cookers help to tenderize the meat, making it more juicy and flavorful. 

Slow Cooker Cube Steak Ingredients 

You won’t need many ingredients for this easy recipe. Here’s what you’ll need:

• Cube steak: When shopping for cube steak, be sure to look for cuts that are not too thick or thin; otherwise, they may not cook evenly in the slow cooker.
• Garlic powder: Garlic powder is always a great seasoning for meats. It really brings out the flavors of the cube steak. 
• Salt & pepper: You’ll season the cube steaks on each side with salt and pepper. 
• Onion soup mix: This mix is packed with seasonings including onion flakes, beef bullion granules or paste, onion powder, parsley, celery seed, paprika, & black pepper.
• Brown gravy mix: The gravy makes these steaks nice and tender when mixed with the onion soup mix and cream of mushroom soup. 
• Cream of mushroom soup: Cream of mushroom soup adds a thick and creaminess to your sauce. 
• Water: You will need some water so that the gravy and soup mix are thinned to perfection. If you prefer, you could use beef broth for additional flavor. 

How to Make Cubed Steak in the Crock Pot 

All you have to do with crock pot cube steaks is season, and let the crock pot do the work! Follow the simple steps below. 

Step 1: Season the Steaks

Season the cube steaks with garlic powder, salt, and pepper on both sides. Then, set them to the side. 

Step 2: Make the Gravy

In a large bowl, mix the onion soup mix, cream of mushroom soup, brown gravy mix and water together until well combined. 

Step 3: Layer the Cube Steaks

Place ? of the soup mixture in the bottom of the slow cooker. Then, put 2 steaks on top. Cover the steaks with another ? of the soup mixture, and layer the remaining two steaks. 

Step 4: Cover in Sauce

Spoon the remaining soup mixture over the top 

Step 5: Cook

Cover your slow cooker with a lid and cook your cube steaks on low for 6 hours. 

Serve and Enjoy!

How to Make It in the Instant Pot

If you don’t have 6 hours to prepare your cubed steaks, you can make them just as tender in the Instant Pot. To make it in your Instant Pot, you will need to use 1 ½ cups of water and make a slurry after the meat is cooked. You’ll hit the manual or pressure cook button and set the time for 10-minutes. Or, you can follow this Instant Pot Cube Steak Recipe. 

Side Dish Recommendations 

Looking for a side dish to pair with these easy cube steaks? Some of our favorites are:

• Instant Pot Mashed Potatoes
• Loaded Cauliflower Bake
• Quick Honey Roasted Carrots
• Instant Pot White Rice

Can I Use Homemade Mixes? 

Absolutely! If you prefer certain seasonings, you can use those instead. Just make sure that you add enough water to keep your cube steak moist and delicious. 

What Cut is Cube Steak?

Cube steak is a cut of beef that has been tenderized by running it through a mechanical tenderizer, also known as a cube steak machine. This process creates small indentations, or “cubes,” on the surface of the meat. As a result, cube steak is usually more tender than other cuts of beef and is well suited for dishes that require extended cooking times, such as stew or braised beef.

Can I Use Other Meat?

While it is sometimes sold as a cut of meat, cube steak can also be made at home by purchasing a less expensive cut of beef such as chuck steak or round steak and tenderizing it yourself. Either way, cube steak is an excellent option for those looking for a delicious and affordable way to enjoy beef.

Slow Cooker Cube Steak

Yield: 4 steaks

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours 5 minutes

Make tender and delicious cube steaks in your slow cooker!

Print

Ingredients

• 2 lbs cube steak, about 4 steaks
• 1 teaspoon garlic powder
• Salt & pepper to taste
• 1 envelope dry onion soup mix
• 1 envelope brown gravy mix
• 2 cans cream of mushroom soup
• ½ cup water

Instructions

1. Season the steaks on both sides with garlic powder and salt & pepper, set aside 
2. In a large bowl mix the remaining ingredients until well combined 
3. Place ⅓ of the soup mixture in the bottom of the slow cooker 
4. Place 2 cube steaks on top of the mixture 
5. Cover the steaks with another ⅓ of the soup mixture 
6. Layer on the remaining 2 cube steaks 
7. Spoon the remaining soup mixture over the top 
8. Cover and cook on low for 6 hours 
9. Serve and enjoy!

Notes

Instant Pot directions -

Season the steaks.

Place them in the Instant Pot on a trivet.

Cover with the soup ingredients.

Add 1 ½ cups of water.

Cook for 10 minutes.

Allow the pressure to naturally release.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Slow Cooker Dinners to Try

Need other slow cooker dinners? We suggest:

• Crock Pot Roast Dinner
• Creamy Crock Pot Pork Chops
• Slow Cooker Whole Chicken
• Crock Pot Corned Beef

The post Slow Cooker Cube Steak appeared first on mom makes dinner.