Get ready to cozy up with a bowl of happiness with this Slow Cooker Chicken Gnocchi Soup! Very similar to the popular Olive Garden chicken gnocchi soup, this hearty delight is like a warm hug in a bowl!

It features tender chicken, fluffy gnocchi, and a medley of tender veggies all in a savory broth. Perfect for any occasion, whether it’s a chilly evening on the couch or a get-together of friends—this soup is sure to be the star of the show!

The best part? It takes 15 minutes to prep then you can toss everything into your trusty slow cooker. Crockpot soup recipes are tough to beat! It'll do the work while you kick back and put your feet up!

Need it made even quicker, follow my stovetop directions below. With this soup warming your belly and brightening your evening, you’ll be counting down the hours until the next delicious bowl.

Be sure to check out more of our soups that warm the soup! My Copycat Dolly Parton’s Stampede Soup and Lasagna Soup are two of my easy go-to feel good food soups!

Why You’ll like this Recipe

• Easy Recipe: Simply throw everything into the slow cooker and let it work its magic! Slow cooker chicken and gnocchi soup is perfect for a busy day!
• Comforting and Hearty: This creamy soup is filling thanks to the chicken and gnocchi, making it a great option for a satisfying dinner.
• Flavor-Packed: The combination of seasonings along with fresh spinach and Parmesan adds layers of flavor that you’ll crave again and again.
• Customizable: Adjust the ingredients to this chicken gnocchi soup recipe to suit your taste—add more veggies, spice it up, or make it creamy according to your preference!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chicken Broth: Forms the savory base of the soup. Chicken stock can also be used
• Shredded Carrot: Provides natural sweetness and vibrant color.
• Garlic Powder: Delivers a subtle garlic flavor that rounds out the dish.
• Onion Powder: Offers an oniony flavor while keeping prep easy. Fresh diced onion works as well.
• Flaky Poultry Seasoning: A mix of savory spices that complements the chicken and adds warmth to the soup.
• Dried Basil: Adds a hint of herbaceous flavor.
• Boneless, Skinless Chicken: Provides protein and heartiness. Boneless skinless chicken thighs or breasts will work.
• Cornstarch: Used as a thickening agent to create a nice creamy texture.
• Milk: Contributes creaminess and a rich flavor to the broth.
• Gnocchi: Pillowy soft gnocchi makes this soup filling and comforting.
• Fresh Baby Spinach: Adds a pop of color, freshness, and nutritional benefits.
• Parmesan Cheese (not pictured): Sprinkled on top, it adds a savory, rich finish.

Tools You’ll Need

• Crockpot
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Chef’s Knife
• Cutting Board
• Meat Chopper
• Cheese Grater

How to Make Slow Cooker Chicken Gnocchi Soup

1. To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.

2. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
3. Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.

4. In a small bowl, whisk together cornstarch and milk. 

5. To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach. 

6. Set the Crock pot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes). They will float to the top when finished.
7. Stir in the parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Stovetop Chicken Gnocchi Soup

To make this on the stove top, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.

Make this easy soup recipe even quicker on the stovetop by using a leftover chicken or a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. (NOTE: If you're using pre-packaged gnocchi, check the package directions for recommended cook time. Some brands require only 5 minutes, so make sure you don't over cook them or they'll dissolve.)

Once thickened and gnocchi tender, add shredded chicken and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.

How to Serve Slow Cooker Chicken Gnocchi Soup

Some delicious topping options for Slow Cooker Chicken Gnocchi Soup to add extra flavor, texture, and visual appeal are toasted pine nuts, grated parmesan cheese, cracked black pepper, crushed red pepper flakes, drizzle of olive oil, crispy bacon, crispy prosciutto, crispy pancetta, or fresh herbs like parsley or basil. My homemade croutons are also an excellent touch!

A nice crusty bread or Dolly Parton Biscuit are perfect for dipping. This soup is also excellent to have with a sandwich! Some of our favorites are a Pimento Grilled Cheese, Party Sub Sandwich, and Down Under Chicken Sliders!

If you are a fan of the Olive Garden copycat recipes like this on, Crockpot Olive Garden Chicken Pasta will also be a hit.

Pro Tips and Substitutions

• Make a Thicker Soup. For an extra creamy texture, you can add more cornstarch slurry as needed. You can also opt to thicken it with half and half, heavy cream, or heavy whipping cream.
• Swap the Chicken Options. Boneless skinless chicken breasts or thighs will work. Feel free to use leftover or rotisserie chicken instead; just add it in for the last 30 minutes.
• Add some Vegetables. Try adding diced bell peppers or peas for added flavor and nutrition.
• Use Low-Sodium Chicken Broth. Low-sodium chicken broth can also be used.
• Swap out the Gnocchi. You can substitute store-bought gnocchi with homemade or other similar pasta if desired. Mini penne shells or rotini works great as well!
• Seasoning Options. Feel free to adjust the seasoning according to your taste preferences. Fresh garlic, Italian seasoning, and herbs can be used in place of dried.
• More Cheese Options. Romano cheese can be used in addition to or along with parmesan for extra richness.

Storage

Once leftovers have cooled, store in the refrigerator in an airtight container up to 4-5 days.

While you can freeze leftovers up to 2-3 months in a freezer-safe container, it can compromise the texture of the gnocchi. Thaw it in the refrigerator overnight and then reheat gently on the stove or in the microwave.

Frequently Asked Questions

More Recipes Like This 

• Cheesy Chicken Alfredo Soup
• Green Chicken Enchilada Soup
• Copycat Dolly Parton’s Stampede Soup
• Loaded Vegetable Soup

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Slow Cooker Chicken Gnocchi Soup

Warm your heart and fill your belly with this delightful Slow Cooker Chicken Gnocchi Soup, featuring juicy chicken and pillowy gnocchi. Simply toss everything into the slow cooker and let it simmer to perfection for a meal that’s effortlessly delicious.

Course Main Course

Cuisine American

Keyword crockpot, soup

Prep Time 15 minutes minutes

Total Time 3 hours hours

Servings 7 Servings

Calories 384kcal

Ingredients

• 48 ounces chicken broth regular or low sodium
• ¾ cup shredded carrot
• ½ cup diced celery
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 2 teaspoon flaky poultry seasoning (½ teaspoon if using ground)
• 2 teaspoon dried basil
• 1-2 teaspoon salt
• 1-2 teaspoon white or black pepper
• 2-2 ½ pounds boneless, skinless chicken thighs, breasts or tenderloins
• 3 tablespoons cornstarch
• 2 cups milk
• 16 ounce package ready-made mini gnocchi
• 6 ounces fresh spinach
• ½ cup parmesan cheese plus more for garnish
• Garnish: crushed red pepper flakes

Instructions

• To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.
• Cover and cook on low for 5-6 hours or on high for 3-4 hours.
• Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.
• In a small bowl, whisk together cornstarch and milk.
• To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach.
• Set the Crockpot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes).

  NOTE: Check pre-package gnocchi directions for the recommended cook time. Some brands require only 5 minutes, so make sure you don't over cook them or they'll dissolve.
• Stir in parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Video

Notes

• • • To make this on the stovetop, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.
    • Make this soup even quicker on the stovetop by using a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. Once tender and thickened, about 15-20, add the shredded rotisserie and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.
    • If you can't find gnocchi, you could substitute with a small pasta like mini penne shells or rotini.
    • If you want to add a creamier or thicker texture, the milk can be substituted with half & half or heavy cream.
    • Feel free to adjust the seasoning according to your taste preferences. Fresh garlic and herbs can be used in place of dried.
    • Romano cheese can be used in addition to or along with parmesan for extra richness.
    • Consider adding a dollop of pesto, a sprinkle of grated cheese, or a drizzle of olive oil when serving for added flavor and pizzazz.
    • Breadsticks or French bread are excellent dippers for this soup!

Nutrition

Serving: 2cups | Calories: 384kcal | Carbohydrates: 34g | Protein: 44g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 1640mg | Potassium: 980mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4855IU | Vitamin C: 10mg | Calcium: 247mg | Iron: 4mg

The post Slow Cooker Chicken Gnocchi Soup appeared first on Dinner in 321.

This one-pot American Goulash is quick to make and has easy ingredients. It’s one of those comfort food classic meals perfect for the cooler months. Whether it’s a holiday, game day get-together, potluck, or dinner with your family, this goulash is always a hit!

We've been making goulash for years. It's one of our lazy, go-to dinner recipes during a busy week or when entertaining friends and family. There's little to no mess since it only uses one pot. I also make sure to keep most of the ingredients in the pantry and freezer all the time to be able to whip this up quickly.

If you love a hearty and filling homemade stew, this goulash is for you. Be sure to also try our Lasagna Soup, Beef and Vegetable Soup, and Soup Beans.

I just finished up in making your American Goulash. With my 1st taste, I was so pleased. I did not alter nor add any more ingredients. This recipe is a true keeper as it is easy to make with all supplies in my own kitchen. Delicious…. -Mary Alice

Hungarian Versus American Goulash

American Goulash and Hungarian Goulash, despite sharing a similar name, are distinct dishes with notable differences.

American Goulash, also known as American chop suey, typically features hearty ground beef, elbow macaroni, tomatoes, onions, and various spices.

Hungarian Goulash, on the other hand, is a traditional Hungarian stew made with tender beef, onions, paprika, and other spices. It is often served with crusty bread or egg noodles. It's a slow-cooked dish, allowing the flavors to develop over time, the American dish is quick-cooking.

Why You'll Love this Recipe

• Simplicity with 10 ingredients. This homemade American Goulash recipe is a perfect choice for busy weeknights. It requires just a single pot, making for easy clean up, and is excellent as leftovers!
• Versatility. You can customize this classic comfort food by adding vegetables like bell peppers or mushrooms for an extra nutritional boost.
• Hearty and Filling. The combination of beef/sausage, pasta, and rich tomato-based sauce makes this dish incredibly filling and flavorful!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Ground Beef and/or Italian Sausage: The primary protein source in American Goulash. It provides a hearty and meaty texture, infusing the dish with savory flavors as it cooks.
• Fresh Garlic Cloves: Amplifies the savory aroma and taste.
• Yellow Onion: Adds aromatic sweetness, depth to the dish, and complements the savory notes from the beef/sausage and spices.
• Beef Broth or Stock: Provides a liquid base and intensifies the beefy flavor. It also ensures the pasta cooks thoroughly and absorbs the savory essence of the broth.
• Diced Tomatoes and Tomato Sauce: Brings a rich, tangy sweetness to the goulash. They serve as the base of the sauce, providing acidity and depth of flavor.
• Seasonings: Paprika, Chipotle Chili Powder, Chili Powder, and Italian Seasoning, Salt, Black Pepper, Bay Leaves: Paprika is typically the key spice in goulash, offering a warm, slightly sweet, and mildly spicy flavor. Chipotle Chili Pepper or Chili Powder adds a kick of warmth and heat. Italian Seasoning adds herbal notes, while salt and pepper balance the overall taste by enhancing other flavors and reducing bitterness.
• Elbow Macaroni: Elbow noodles add substance and texture to the goulash. It absorbs the flavors of the sauce while retaining a slight firmness.
• Optional Garnishes: Shredded White Cheddar Cheese, Sliced Green Onions, Cornbread, Hoe Cakes, Crackers

Tools You’ll Need

• Large Skillet or Stockpot
• Chef’s Knife
• Garlic Press
• Cutting Board
• Meat Chopper
• Liquid Measuring Cups
• Can Opener
• Measuring Cups and Spoons
• Cheese Grater
• Ladle

How to make One Pot American Goulash

1. To a large pot on medium high heat, crumble beef and Italian sausage into smaller pieces, and cook until nearly cooked through. 

2. Drain excess grease, and add onion and garlic. Cook 2-3 minutes or until onion is translucent and meat is no longer pink. 

3. Add broth, diced tomatoes, tomato sauce, and spices, stir until combined. 

4. Bring to a boil, then turn heat to medium-low, simmering, covered for 20 minutes. 
5. Stir in elbow macaroni, and simmer, covered an additional 15-20 minutes. 

6. Remove each bay leaf, give it a good stir, dish, and garnish as desired.

Tips and Variations

• Adjust the spices to your taste. If you like it spicier, you can add a pinch of red pepper flakes or a dash of hot sauce. Taste and season as you go.
• Feel free to add vegetables like green bell pepper, mushrooms, or carrots to your goulash. These additions not only boost nutrition but also add interesting textures and flavors.
• If you have fresh herbs like basil or thyme, adding them towards the end of the cooking process can infuse the goulash with a burst of fresh flavor.
• You can substitute the hamburger meat and/or Italian sausage with any ground meat. Ground turkey, chicken, pork, or even plant-based alternatives like tofu or tempeh for a vegetarian version all could work.
• While elbow macaroni is traditional, any small pasta like shells, rotini, or penne can work. Gluten-free pasta can be used if you're following a gluten-free diet.
• If you don't have canned diced tomatoes or sauce, you can use fresh.
• Beef broth can be substituted with vegetable broth if you prefer a vegetarian version. You can also use chicken broth for a different flavor profile.

What to serve with Goulash

Beef and Sausage Goulash is delicious by itself. However, adding some delicious garnishes can take it to the next level. We love adding a sprinkle of shredded white cheddar cheese and sliced green onions. Crackers, oyster crackers, chopped jalapeño, red onion, sour cream, fresh parsley, and diced avocado are also excellent toppers.

A couple heartier breads that pair perfectly with goulash are Garlic Biscuits, Hoe Cakes, Cornbread, or Biscuits.

Storage and Freezing Leftovers

Refrigeration: If you plan to consume the goulash within a few days, store it in an airtight container in the refrigerator. Properly stored, it can last for up to 3-4 days. Make sure to cool the goulash to room temperature before refrigerating it.

Reheating: To reheat, gently warm the goulash on the stovetop over low to medium heat or in the microwave. Add a splash of water or broth if it has thickened too much during storage. Stir occasionally to ensure even heating.

Freezing: American Goulash can be stored in the freezer for up to 2-3 months. While it's safe to freeze it for a longer period, the quality might deteriorate over time. You can freeze in small batches if you plan to pull a portion out at a time.

Thawing and Reheating: To thaw, transfer the frozen goulash to the refrigerator and let it thaw overnight. Reheat it on the stovetop over low to medium heat or microwave, stirring occasionally. Add a little water or broth if needed to maintain the desired consistency. Always ensure that the goulash is heated to an internal temperature of 165°F before serving.

Frequently Asked Questions

More Comforting Soup Recipes

• Brisket Chili
• Chicken Enchilada Soup
• Chicken Alfredo Soup
• Homemade Cream of Mushroom Soup

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American Goulash

Made in one pot with just 10 basic ingredients, this American Goulash is a delicious comfort food recipe. It's perfect for a cozy chilly night and also makes the best leftovers during a busy week.

Course Main Course, Soup

Cuisine American

Keyword beef, pork

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 385kcal

Ingredients

• 1 pound ground beef
• 1 pound Italian sausage or use more ground beef
• 1 cup chopped yellow onion chopped
• 3-4 minced garlic cloves
• 32 ounces beef broth or stock
• 28 ounces diced tomatoes
• 29 ounces tomato sauce
• 1 tablespoon chipotle chili pepper
• 1 tablespoon Italian seasoning
• 1-2 teaspoon salt
• 1 teaspoon black pepper
• 2-3 bay leaves
• 12 ounces elbow macaroni
• Garnish: shredded cheddar cheese and sliced green onions

Instructions

• To a large stockpot on medium-high heat, crumble beef and Italian sausage, and cook until nearly cooked through. 
• Drain excess grease, and add onion and garlic, cooking until onion is translucent and meat is no longer pink.
• Add broth, diced tomatoes, tomato sauce, and spices, stir until combined. 
• Bring to a boil, then turn heat to low, simmering, covered for 20 minutes.
• Stir in elbow macaroni, and simmer, covered an additional 20 minutes. 
• Remove bay leaves, dish, and garnish as desired

Video

Notes

Tips and Variations

• Nutrition information work up for a 2 cup serving of Goulash.
• Adjust the spices to your taste. If you like it spicier, you can add a pinch of red pepper flakes or a dash of hot sauce. Taste and season as you go.
• Feel free to add vegetables like bell peppers, mushrooms, or carrots to your goulash. These additions not only boost nutrition but also add interesting textures and flavors.
• If you have fresh herbs like basil or thyme, adding them towards the end of the cooking process can infuse the goulash with a burst of fresh flavor.
• You can substitute the ground beef and/or Italian sausage with ground turkey, chicken, pork, or even plant-based alternatives like tofu or tempeh for a vegetarian version.
• While elbow macaroni is traditional, vou can use other pasta shapes like shells, rotini, or penne. Gluten-free pasta can be used if you're following a gluten-free diet.
• If you don't have canned diced tomatoes or sauce, you can use fresh.
• Beef broth can be substituted with vegetable broth if you prefer a vegetarian version. You can also use chicken broth for a different flavor profile.

Nutrition

Serving: 2cups | Calories: 385kcal | Carbohydrates: 38g | Protein: 24g | Fat: 15g

The post One Pot American Goulash appeared first on Dinner in 321.

Lasagna, in any form, is the epitome of comfort food. The combination of a meaty, rich tomato sauce, perfectly cooked noodles, and melty cheese is just what a cold winter night calls for. This Lasagna Soup Recipe takes comfort to a whole new level by transforming the classic Italian lasagna into a warm and soothing bowl of yummy goodness.

With minimal preparation and a lot less hassle than the traditional recipe, easy Lasagna Soup is an excellent go-to meal on busy weeknights and for entertaining guests. You'll have it on the table in under 30 minutes!

My Italian Sausage Tortellini Soup and Crockpot Chicken Gnocchi Soup are two more of my favorite Italian-flavor inspired soups. They're both quick to make on the stovetop or can be made in the Crockpot during the busy work week!

Why You'll Love this Recipe

• Comfort in a Bowl. There's nothing better than a bowl of soup when it's cold outside, when you're feeling under the weather, or simply want a meal that's easy to make so that you can relax and enjoy it. This easy recipe is like a cozy hug for your taste buds.
• Simplifies the Lasagna-Making Process. Lasagna soup offers a simplified version of traditional lasagna with the same rich and hearty flavors without the fuss.
• Versatility and Adaptability. Lasagna soup is incredibly versatile. You can change up the meat and seasonings, add heat, or include additional vegetables if desired.
• Filling and Hearty Soup. This easy Lasagna Soup recipe is undeniably filling. The combination of pasta, meat, and cheese ensures that it satisfies your hunger and leaves you feeling content.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Ground Beef and/or Ground Italian Sausage: Adds richness, protein, and savory flavor to the soup. Hot or mild Italian sausage, especially, can contribute additional spices and herbs that enhance the overall taste.
• Fresh Garlic: An aromatic that adds depth and an extra level of flavor.
• Marinara Sauce or Italian Gravy: Forms the main tomato base of the soup, providing acidity and sweetness, reminiscent of lasagna sauce.
• Beef Broth: Adds liquid to the soup, creating the desired soup consistency. It also contributes a savory background flavor.
• Fire Roasted Diced Tomatoes: Adds a smoky flavor and additional acidity to the soup.
• Italian Seasoning: Provides the distinctive Italian flavor profile.
• Lasagna Noodles: Gives the soup its characteristic lasagna feel. They absorb the flavors of the broth and add a comforting, hearty texture.

Tools You'll Need

• Large Skillet or Stockpot
• Garlic Press
• Meat Chopper
• Liquid Measuring Cups
• Can Opener
• Measuring Cups and Spoons
• Cheese Grater (optional)
• Ladle

How to the Make Lasagna Soup Recipe

1. In a large pot or Dutch oven, crumble and cook ground beef/sausage over medium-high heat until browned and no longer pink. Using a strainer or paper towel, remove and discard excess grease.

2. Stir in garlic cloves, and cook for 1 minute.

3. Add marinara sauce or Italian gravy, beef broth, fire roasted diced tomatoes, salt, black pepper, and Italian seasoning. Stir and bring to a boil, then turn the heat to medium. 

4. Add the broken pasta noodles and cook until al dente, about 10 minutes. 

5. Check the consistency of the soup. If it has thickened, you can add a little broth or water to reach the desired consistency.
6. Ladle and serve with your favorite garnish(es).

What to Serve with Easy Lasagna Soup

• Ricotta: Whether it's plain or seasoned, a dollop of ricotta cheese provides creaminess and a luxurious texture. It mimics the ricotta layer found in traditional lasagna. For my flavored dollop, combine ricotta cheese, basil, salt and fresh minced garlic in a small bowl. Refrigerate until ready to serve. 
• Sandwich: Toasted cheese sandwiches are an excellent complement to this soup. Use your favorite sandwich bread and Italian cheeses and toast in a skillet on both sides until the cheese has melted and the bread has a golden crust.
• Italian Cheeses: You can also top the soup with a blend of cheeses, such as shredded mozzarella cheese, Parmesan cheese, and provolone, for a gooey and flavorful finish.
• Garlic Bread: Store-bought or homemade bread spread with my Epic Garlic Butter Spread are perfect soup accents. Garlic croutons are also an option.
• Basil: Top the soup with fresh basil to add a burst of fresh flavor and color!

Pro Tips for Recipe Success and Substitutions

• Brown the Meat. Ensure that you brown the beef and Italian sausage well before adding them to the soup. This step enhances the flavor and texture of the meat.
• Drain Excess Fat. After browning the meat, drain excess fat. This helps control the richness of the soup and prevents it from becoming too greasy.
• Fresh Italian Herbs. The dried Italian seasoning can be substituted with fresh herbs like oregano, basil, and thyme. Add some during the browning of meat and others during simmering to help build complex flavors.
• Meat Substitutions. If you prefer, you can use ground turkey, chicken, or a meat substitute in place of ground beef/Italian sausage.
• Tomato Variations. Instead of fire-roasted tomatoes, you can use diced tomatoes, crushed tomatoes, or a combination to suit your taste. Homemade marinara sauce can be used as well. Adjust seasonings as needed.
• Broth Options. If you don't have beef broth, you can use chicken broth or vegetable broth. If the soup seems too thick, you can add additional beef broth to reach your desired consistency.
• Pasta Choices. Instead of traditional lasagna noodles, you can use small shells, rotini, or any pasta of your choice.
• Vegetable Additions. Sautéed mushrooms, diced zucchini, green pepper, or fresh spinach can add extra flavor and nutrients.
• Spice Level. If you enjoy heat, add red pepper flakes or a pinch of cayenne pepper during the seasoning process.

Variations

• White Lasagna Soup. Create a white lasagna soup by using a creamy base. Add Alfredo sauce or heavy cream for richness and white cheeses like ricotta and mozzarella cheese.
• Lasagna Soup with Pesto. Swirl a dollop of pesto into each serving for a burst of herbal and nutty flavors. Pesto complements the Italian seasonings in the soup.
• Seafood Lasagna Soup. Incorporate seafood like shrimp or crab for a unique twist. Consider using a seafood broth and add a splash of white wine.
• Mushroom and Spinach Lasagna Soup. Create a vegetarian version with a combination of sautéed mushrooms and fresh spinach.

Make this Lasagna Soup in the Slow Cooker

Slow Cooker Lasagna Soup is another easy way to make this dish! Brown the meat until fully cooked, then drain the excess fat. Transfer the browned meat to the slow cooker and combine with the rest of the ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

About 30 minutes to an hour before serving, add the broken lasagna noodles to the slow cooker. Stir them in, ensuring they are submerged in the liquid. Cook on high until the noodles are tender. If the soup seems too thick, you can add additional beef broth to reach your desired consistency.

Instant Pot Lasagna Soup is another go-to, convenient way to prepare this perfect comfort food!

Storage and Freezing

Leftover Lasagna Soup is even better than the day it was made.

Refrigeration: Allow the lasagna soup to cool to room temperature before refrigerating in an airtight container. Store all in one container or in individual portions. Store lasagna soup in the refrigerator for up to 3-4 days.

Freezing Completely: Ensure that the leftover soup is completely cooled before freezing. If you plan to freeze individual portions, use freezer-safe containers or sealable plastic bags. Leave some space at the top of the containers or bags to account for expansion as the soup freezes. Freeze up to 3 months.

Thaw Overnight: To thaw lasagna soup, transfer it from the freezer to the refrigerator and allow it to thaw overnight.

Reheating: Reheat the thawed soup on the stovetop over medium heat. Stir occasionally to ensure even heating. If you're in a hurry, you can use the microwave to thaw and reheat individual portions. Heat in short intervals, stirring in between.

Check Consistency: After reheating, check the consistency of the soup. If it has thickened, you can add a little broth or water to reach the desired consistency.

Frequently Asked Questions

More Delicious Soup Recipes

• Homemade Cream of Mushroom Soup
• Copycat Dolly Parton’s Stampede Soup
• Cheesy Chicken Alfredo Soup
• Cheesy Potato Crockpot Soup

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Lasagna Soup Recipe (7 Ingredients!)

This Easy Lasagna Soup is a delicious and easy twist on the classic Italian favorite! It has 7 simple ingredients and takes less than 30 minutes to prepare!

Course Main Course, Soup

Cuisine American, Italian

Keyword beef, soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 257kcal

Ingredients

• 1 pound ground beef and/or Italian sausage
• 2 garlic cloves minced
• 32 ounce jar marinara sauce or Italian gravy
• 14.5 ounce can beef broth optional 1-2 cups more for thinner texture
• 14.5 ounce can fire roasted diced tomatoes undrained
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 cups lasagna noodles broken into 1-inch pieces
• Garnish Options: Ricotta Dollop, shredded Italian cheese blend, parmesan cheese, garlic croutons, cheesy garlic toasts, grilled cheese

Optional Ricotta Dollop Garnish

• 8 ounces ricotta
• 1 ounce fresh basil minced
• 1 garlic cloves minced
• ¼ teaspoon salt

Instructions

Soup

• In a large pot or Dutch oven, crumble and cook ground beef/sausage over medium-high heat until browned and no longer pink. Using a strainer or paper towel, remove and discard excess grease.
• Stir in garlic cloves, and cook for 1 minute.
• Add marinara sauce or Italian gravy, beef broth, fire roasted diced tomatoes, salt, black pepper, and Italian seasoning. Stir and bring to a boil, then turn the heat to medium. 
• Add the broken pasta noodles and cook until al dente, about 10 minutes. 
• Check the consistency of the soup. If it has thickened, you can add a little broth or water to reach the desired consistency.
• Ladle and serve with your favorite garnish(es).

Optional Ricotta Dollop

• In a small mixing bowl, blend together ricotta cheese, fresh basil, garlic, and salt until well combined. Refrigerate until ready to serve.

Video

Notes

Nutrition for 1 cup made with half lean ground beef and half Italian sausage. Garnishes not included.

Pro Tips for Recipe Success and Substitutions

• • Brown the Meat: Ensure that you brown the beef and Italian sausage well before adding them to the soup. This step enhances the flavor and texture of the meat.

• • Drain Excess Fat: After browning the meat, drain excess fat. This helps control the richness of the soup and prevents it from becoming too greasy.

• • Fresh Italian Herbs: The dried Italian seasoning can be substituted with fresh herbs like oregano, basil, and thyme. Add some during the browning of meat and others during simmering to help build complex flavors.

• • Meat Substitutions: If you prefer, you can use ground turkey, chicken, or a meat substitute in place of ground beef/Italian sausage.

• • Tomato Variations: Instead of fire-roasted tomatoes, you can use diced tomatoes, crushed tomatoes, or a combination to suit your taste. Homemade marinara sauce can be used as well. Adjust seasonings as needed.

• • Broth Options: If you don't have beef broth, you can use chicken broth or vegetable broth. If the soup seems too thick, you can add additional beef broth to reach your desired consistency.

• • Pasta Choices: Instead of traditional lasagna noodles, you can use small shells, rotini, or any pasta of your choice.

• • Vegetable Additions: Sautéed mushrooms, diced zucchini, green pepper, or fresh spinach can add extra flavor and nutrients.

• • Spice Level: If you enjoy heat, add red pepper flakes or a pinch of cayenne pepper during the seasoning process.

Storage: 

Refrigeration: Allow the lasagna soup to cool to room temperature before refrigerating in an airtight container. Store all in one container or in individual portions. Store lasagna soup in the refrigerator for up to 3-4 days.

Freezing Completely: Ensure that the leftover soup is completely cooled before freezing. If you plan to freeze individual portions, use freezer-safe containers or sealable plastic bags. Leave some space at the top of the containers or bags to account for expansion as the soup freezes. Freeze up to 3 months.

Thaw Overnight: To thaw lasagna soup, transfer it from the freezer to the refrigerator and allow it to thaw overnight.

Reheating: Reheat the thawed soup on the stovetop over medium heat. Stir occasionally to ensure even heating. If you're in a hurry, you can use the microwave to thaw and reheat individual portions. Heat in short intervals, stirring in between.

Check Consistency: After reheating, check the consistency of the soup. If it has thickened, you can add a little broth or water to reach the desired consistency.

Nutrition

Calories: 257kcal | Carbohydrates: 35g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 663mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g | Vitamin A: 468IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg

The post Lasagna Soup Recipe appeared first on Dinner in 321.

Soup beans are one of our family's favorite meals, this recipe has been passed through my family for generations. It’s comforting, healthy, and so easy to make with 4 ingredients. It’s just that simple.

This truly is a hands-free recipe from start to finish. You soak the beans overnight, then add them to the slow cooker and let it do the work for you. It’s a foolproof recipe that’s guaranteed to work. Plus, it’s ideal to make ahead to let the flavors develop.

You can customize to your liking with additional vegetables and spices. For more easy slow cooker recipes try Slow Cooker Pork with Apples, Crockpot Chicken Spaghetti, and Crockpot Sloppy Joes.

Why You'll Love this Recipe

• Easy 4 ingredient stew. It’s just that simple, with 4 ingredients you can have a homemade recipe that’s so comforting on the table for your family.
• Customize with veggies as desired. You can add whatever fresh veggies you want to these Soup Beans; carrots, celery, tomatoes, sweet potatoes, would all be delicious!
• Perfect for meal prep. We love to make a big batch of these soup beans and freeze half of them to eat at a later date. It makes busy weeks or weekends so much easier.
• Slow Cooker Dream. These Soup Beans are truly a hands-free recipe, you soak the beans overnight then let the slow cooker do all of the work for you. It doesn’t get much easier.

Ingredients

Recipe amounts and instructions in the printable recipe card at the bottom of this post. 

• Dried pinto beans: We use dried here and soak them overnight, you could use canned beans too as a shortcut, we just love the way dried beans thicken this soup so nicely.
• Ham hock: Adds the smoky flavor in each bite.
• Onion powder: Gives an onion sweetness throughout the stew.
• White beans: Adds another hint of tender beans. We use canned here since they are smashed and used as a thickener for the stew.

TOOLS YOU'LL NEED 

• 6 Quart or Larger Crockpot
• Can Opener

How to Make Soup Beans

1. Rinse and sort the beans for any pebbles. Add them to a large bowl and cover with 6 cups water. Sit in the refrigerator overnight to allow the beans to absorb the liquid and become tender. 

2. Next day, drain the beans in a colander. Add them to a Crockpot along with 8 cups of water, the ham hock, onion powder, salt and pepper. Stir, cover and cook on low 8-10 hours or until they're tender. 

3. Remove the ham hock and pull the meat away from the bone.

4. Roughly smash the white beans with a fork. Add them and the ham to the Crockpot, stir and allow it to cook 15 minutes on high heat. 

5. Ladle into bowls and serve with cornbread or hoecakes, sliced onions, kraut and wieners, fried potatoes, salmon patties and/or greens.

Pro Tips

• Be sure to soak your beans overnight. We always do this right before we go to bed. In the morning, you can prep them in the crockpot to cook over the day.
• Mashed canned beans acts as your thickener. No need to use flour to thicken this stew, just simply mash canned soft beans together and add to the stew at the end of cooking. It adds a nice creaminess and flavor.
• Swap the beans. You can change out the pinto beans if desired and use black, navy, or white.
• Add some veggies and herbs. Jazz this stew up as much as you desire, add fresh thyme or rosemary. Root veggies like carrots, parsnips, and sweet potatoes are also so delicious in this soup.
• If you don’t want to soak the beans overnight, you can do a pre-soak. Simply boil them in water for 1 to 2 minutes. Turn the heat off and let them cool in the water. After an hour of soaking, drain and rinse.

Make Soup Beans on the Stovetop

To make stovetop soup beans, follow the pre-soak instructions, then add all of the ingredients to a large stockpot on high heat. Once boiling, reduce the heat to low, cover, and simmer for 2-3 hours, stirring occasionally, until the beans are tender.

Storage

Allow the soup beans to cool to room temperature then store in an airtight container in the fridge for up to a week.  Microwave or reheat on the stovetop until warmed through.

Freezing these stewed beans is also great. You can freeze them for up to 2 months. Thaw them at room temperature on the counter or in the fridge overnight. Reheat in the microwave or on the stove until warmed through.

What to Serve with Soup Beans

Soup beans pair so nicely with many things to make them a full meal. Try serving with our Southern Cornbread Recipe, or Jalapeno Cheese Bread, or Pimento Cheese Cornbread.

FAQs

More Easy Soup Recipes

• Crockpot Ham and Potato Soup
• Easy Vegetable Soup
• Crockpot Chicken Gnocchi Soup
• Italian Sausage Tortellini Soup

Print

Soup Beans

This Soup Beans recipe is just 4 ingredients and has so much flavor. It's easy to meal prep for a week of busy meals. The ham hock adds a smoky flavor that makes these tender beans so decadent and rich.

Course Main Course, Soup

Cuisine American

Keyword crockpot, pork

Prep Time 15 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 15 minutes minutes

Servings 8 servings

Ingredients

• 1 pound dried pinto beans
• 1-1 ½ pounds ham hocks
• 2 teaspoons onion powder
• 1 teaspoon salt more to taste
• 1 teaspoon black pepper more to taste
• 15 ounce can white beans drained/rinsed

Instructions

• Rinse and sort the beans for any pebbles. Add the rinsed beans to a large bowl and cover with 6 cups water. Sit in the refrigerator overnight to allow the beans to absorb the liquid and become tender. 
• Next day, drain the beans in a colander. Add the beans to a Crockpot along with 8 cups of water, the ham hock, onion powder, salt and pepper. Stir, cover and cook on low 8-10 hours or until the beans are tender. 
• Remove the ham hock and pull the meat away from the bone. Roughly smash the white beans with a fork. Add the white beans and ham to the Crockpot, stir and allow it to cook 15 minutes on high heat. 
• Ladle into bowls and serve with cornbread or hoecakes, sliced onions, kraut and wieners, fried potatoes, salmon patties and/or greens.

Video

Notes

Storage: 

Allow the soup beans to cool to room temperature then store in an airtight container in the fridge for up to a week.  Microwave or reheat on the stovetop until warmed through.

Freezing these stewed beans is also great. You can freeze them for up to 2 months. Thaw them at room temperature on the counter or in the fridge overnight. Reheat in the microwave or on the stove until warmed through.

Tips: 

• Be sure to soak your beans overnight. We always just do this right before we go to bed. In the morning you can prep them in the crockpot to cook over the day.
• Mashed canned beans acts as your thickener. No need to use flour to thicken this stew, just simply mash canned soft beans together and add to the Soup Beans at the end of cooking. It adds a nice creaminess and flavor.
• Swap the beans. You can change out the pinto beans if desired and use black beans, navy beans, or white beans.
• Add some veggies and herbs. Jazz this stew up as much as you desire, add fresh thyme or rosemary. Root veggies like carrots, parsnips, and sweet potatoes are also so delicious in this soup.
• If you don’t want to soak the beans overnight, you can do a pre-soak. Simply boil the beans in water for 2 to 4 minutes. Turn the heat off and let them cool in the water. After an hour of soaking, drain and rinse.

The post Soup Beans appeared first on Dinner in 321.

There’s something undeniably comforting about a bowl of school cafeteria chili. It brings back memories of the yummy lunches our sweet lunch ladies made and were shared amongst our childhood friends.

This original recipe came straight from the school district food service director from my hometown. That means it's about as legit as it can be. It combines ground beef, beans, and a blend of spices with a surprising twist—spaghetti!

This chili recipe comes together quickly (45 minutes!) and is a budget-friendly, crowd-pleasing dish! It's perfect for feeding the whole family or enjoying as leftovers throughout the week. Serve it with a Pimento Grilled Cheese, peanut butter sandwich, or toasted cheese sandwich for the complete school days experience!

Be sure to check out my other popular chili options, Brisket Chili and Slow Cooker White Chicken Chili!

Why You'll Like This Recipe

• Nostalgic Flavor: This chili is a throwback to the classic school cafeteria dish, bringing familiar and comforting flavors to your table.
• Hearty and Filling: Packed with ground beef, beans, and spaghetti, this chili is a complete meal in a bowl that will keep you satisfied.
• Easy to Make: With simple ingredients and straightforward steps, this homemade chili is perfect for both beginner and experienced cooks.
• Customizable: You can easily adjust the spice level, swap out beans, or add extra veggies to suit your taste.
• Perfect for Leftovers: It tastes even better the next day, making it a great option for meal prep or easy weeknight dinners.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Lean Ground Beef: The foundation of the chili, it adds hearty texture and rich, savory flavor.
• Onion: Chopped onion adds a subtle sweetness and depth of flavor.
• Chili Beans Kidney Beans: A can that combines chili sauce, kidney beans, and seasonings. It adds protein, fiber, and a mild heat, contributing to its hearty texture.
• Tomato Puree: This thick, smooth tomato base binds all the ingredients together, providing a rich and slightly tangy background flavor.
• Mexene Chili Powder: A key seasoning in this recipe, Mexene chili powder brings warmth and a smoky, mildly spicy flavor that defines the chili.
• Sugar: A small amount of sugar balances the acidity of the tomato puree.
• Spaghetti: The addition of spaghetti is a unique twist that makes it more filling and adds a fun, unexpected texture.

Tools You'll Need

• Large Stockpot
• Cutting Board
• Chef’s Knife
• Meat Chopper (optional)
• Liquid Measuring Cups
• Can Opener
• Measuring Cups and Spoons
• Wooden Stirring Spoon
• Ladle

How to Make Cafeteria Chili

1. In a large pot or dutch oven on medium-high heat, break apart and cook ground beef and onions until the beef is no longer pink and onions translucent. Drain off excess grease. 

2. To the pot, add the chili beans kidney beans, tomato purée, 2 cups of water, chili powder, salt, and sugar. Bring to a boil.

3. Add the broken spaghetti and cook until al dente, stirring periodically. Taste and adjust seasonings as desired. Add 1-3 cups water to desired texture.

4. Ladle and serve. If reheating, add additional water or tomato puree as needed. To create that lunch school memory, complete the lunch tray with a bowl of chili, crackers, grilled cheese or peanut butter and syrup sandwich, carrots and celery sticks, a no-bake cookie or cinnamon roll, and milk.

Pro Tips and Substitutions

• Protein Options: If you prefer a different protein, you can substitute the ground beef with ground turkey, chicken, or a plant-based meat alternative.
• Beans: While chili bean kidney beans are traditional, you can swap them for a different kind of beans like black beans, pinto beans, or even chickpeas.
• Spice Level: If you like your chili with more heat, add a pinch of cayenne pepper, red pepper flakes, or a chopped jalapeño. For a milder version, reduce the chili powder.
• Seasonings: Add more seasonings to taste. Some popular additions are garlic powder, black pepper, red peppers, cumin, and onion powder.
• Tomato Substitutes: If you don’t have tomato puree, you can use tomato sauce or crushed tomatoes as a substitute.
• Add Veggies: For extra nutrition, consider adding chopped bell peppers, zucchini, or corn to the chili.
• Sugar Options: The amount of granulated sugar can be increased, decreased, or omitted. You can also opt to use dark or light brown sugar instead.
• Spaghetti Alternatives: If you’re not a fan of spaghetti in chili, feel free to leave it out or replace it with elbow macaroni, rice, or serve the chili over baked potatoes.

What to Serve with Chili with Spaghetti

Some excellent side dishes are cheese and crackers, baked potato, rice, spaghetti, Hoe Cakes, a Pone of Cornbread, and Cheesy Cornbread.

Our school always served chili with No-Bake Chocolate Peanut Butter Cookies and a toasted cheese sandwich. You can make these sandwiches while the chili simmers:

• Place 2 sheet pans in an oven preheating to 425°F. Spread a thin layer of butter to the edges of one side of each slice of bread. Once the pans are heated, place half of the bread slices buttered side down on one of the baking sheets.
  • Top with American cheese slices, then with another slice of bread, buttered side up. Place the other sheet pan directly on top of the sandwiches so that it's pressing the sandwich together well. Bake 8-10 minutes, then broil with the top pan off until the bread is toasted.

A Pimento Grilled Cheese Sandwich would also be an excellent chili compliment!

Toppings for Chili

Some excellent garnishes for chili are shredded cheddar cheese, fresh cilantro, green onions, red onion, diced jalapeño, tortilla chips, corn chips, and/or a dollop of sour cream.

Storage and Freezing

Fridge: Once the chili has cooled completely, refrigerate in an airtight container up to 4-5 days.

Freezer: Chili can be frozen in an air-tight, freezer-safe container up to 3 months. Thaw overnight in the refrigerator before reheating. You can also freeze in small batches so that you can pull a portion from the freezer one at a time.

Reheating TIP: The pasta will expand when refrigerated, so upon reheating, add additional water or tomato sauce to your desired chili texture.

Frequently Asked Questions

More Cozy Soup Recipes

• Crockpot Ham and Potato Soup
• Easy Lasagna Soup
• Copycat Dolly Parton’s Stampede Soup
• Cheesy Chicken Alfredo Soup

Print

Cafeteria Chili

Cafeteria Chili brings back memories of school lunches! It combines classic ingredients like ground beef and beans with a spaghetti twist. It's an easy lunch or dinner to make with simple ingredients in just 45 minutes!

Course Main Course, Soup

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 421kcal

Ingredients

Chili

• 2 pounds ground beef
• 1 ⅓ cup diced onion
• 27 ounce can chili beans kidney beans
• 26.5 ounce can tomato puree
• ½ cup Mexene Chili Powder
• ½ teaspoon salt
• Water amount as desired
• 2 ½ tablespoons sugar
• 6 ½ ounces spaghetti broken into thirds

Instructions

• In a large pot or dutch oven on medium-high heat, break apart and cook ground beef and onions until the beef is no longer pink and onions translucent. Drain off excess grease. 
• To the pot, add the chili beans kidney beans, tomato purée, 2 cups of water, chili powder, salt, and sugar. Bring to a boil.
• Add the broken spaghetti and cook until al dente, stirring periodically. Taste and adjust seasonings as desired. Add 1-3 cups water to desired chili texture.
• Ladle and serve. If reheating, add additional water or tomato puree as needed. To create that lunch school memory, complete the lunch tray with a bowl of chili, crackers, grilled cheese or peanut butter and syrup sandwich, carrots and celery sticks, a no-bake cookie or cinnamon roll, and milk.

Video

Notes

Pro Tips and Substitutions

• • Protein Options: If you prefer a different protein, you can substitute the ground beef with ground turkey, chicken, or a plant-based meat alternative.

• • Beans: While chili bean kidney beans are traditional, you can swap them for a different kind of beans like black beans, pinto beans, or even chickpeas.

• • Spice Level: If you like your chili with more heat, add a pinch of cayenne pepper, red pepper flakes, or a chopped jalapeño. For a milder version, reduce the chili powder.

• • Seasonings: Add more seasonings to taste. Some popular additions are garlic powder, black pepper, red peppers, cumin, and onion powder.

• • Tomato Substitutes: If you don’t have tomato puree, you can use tomato sauce or crushed tomatoes as a substitute.

• • Add Veggies: For extra nutrition, consider adding chopped bell peppers, zucchini, or corn to the chili.

• • Sugar Options: The amount of granulated sugar can be increased, decreased, or omitted. You can also opt to use dark or light brown sugar instead.

• • Spaghetti Alternatives: If you’re not a fan of spaghetti in chili, feel free to leave it out or replace it with elbow macaroni, rice, or serve the chili over baked potatoes.

Storage: 

Fridge: Once the chili has cooled completely, refrigerate in an airtight container up to 4-5 days.

Freezer: Chili can be frozen in an air-tight, freezer-safe container up to 3 months. Thaw overnight in the refrigerator before reheating. You can also freeze in small batches so that you can pull a portion from the freezer one at a time.

Reheating TIP: The pasta will expand when refrigerated, so upon reheating, add additional water or tomato sauce to your desired chili texture.

Nutrition

Calories: 421kcal | Carbohydrates: 53g | Protein: 36g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 736mg | Potassium: 1432mg | Fiber: 13g | Sugar: 13g | Vitamin A: 4864IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 8mg

The post Cafeteria Chili appeared first on Dinner in 321.

Two-Step Crockpot Chicken and Noodles

I always say this chicken and noodles recipe is as easy as the "Texas Two Step" because I liken it to the popular Western dance. There are 2 main recipe steps and all of the ingredients come in 2s. Plus, it's easily assembled in the slow cooker to make mealtime simple.

The savory broth, chicken, and noodle concoction are filling and cozy comfort food perfection. There was one BIG controversial element when I shared this recipe last year...the poultry seasoning!

My recipe calls for "Flaky Poultry Seasoning" and the brand I use is Spice Hunter. Each brand and blend of poultry seasoning is different. While the primary ingredient is usually sage, the other amounts of ingredients and concentration of flavors can vary. If you're using a ground-style poultry seasoning, you will need to start with only ½ teaspoon and adjust at the end if you want to add more flavor. Using 2 tablespoons of ground would likely yield an undesirable flavor.

Nonetheless, there were over 4 million folks who saw this creamy chicken and egg noodles recipe last year! So many of readers also shared their experience of how much they and their family loved it.

If you love this Texas Two Step Chicken and Noodles, then you shouldn't hesitate to try my Crockpot Beef and Noodles, it's also a fan favorite! Some other slow cooker meals to try are also my Crockpot Teriyaki Chicken, Crock Pot Tuscan Chicken, and Slow Cooker Country Style Ribs.

Slow cooker chicken and noodles is a quick dinner to assemble (less than 10 ingredients!), smells amazing as it's cooking, and reheats super well. I know after one bite of this delicious soup or dish...whatever you want to call it...will make you want to do the two-step!

Why You'll Love this Recipe

• Beyond Simple to Make: It’s an excellent set-it-and-forget-it that will leave you only needing to add the noodles!
• Make It Your Own: Chicken and noodles can easily be adapted to your palates preference by switching up the seasonings and adding vegetables.
• Leftovers to Look Forward To: This dish is so delicious that you’ll be anxiously awaiting to reheat them for lunch or another dinner!
• Comfort Food Classic: Fall-apart chicken with tender noodles wrapped in a savory rich broth has all the qualities of a cozy meal!

Ingredients in Slow Cooker Chicken and Noodles

Scroll down to the recipe card for exact measurements of ingredients.

• Chicken Broth: Adds moisture and richness to the dish and helps tenderize the chicken.
• Cream of Chicken: Convenient, quick and adds incredible flavors and creaminess.
• Dried Flaky Poultry Seasoning: An incredible blend of flavors that has notes of the fall and winter holidays. Seasonings include sage, thyme, marjoram, nutmeg and onion powder. See FAQ if using ground poultry seasoning.
• Garlic Powder: This adds a nuanced savoriness and flavor.
• Tony Chachere’s Creole Seasoning (or other Cajun-Style Seasoning): Adds excitement and a depth of bold flavor with it’s perfect blend of spices.
• Boneless, Skinless Chicken Breasts and Thighs: Pairs perfectly with the savory flavors of the seasonings and a hearty dose of protein.
• Cornstarch: Creates a smooth paste that creates the perfect thickness in this dish.
• Milk:  Along with the cornstarch, it creates the slurry to thicken the dish perfectly.
• Pasta/Noodles (SEE TIPS AND SUBSTITUTIONS for this ingredient choice): Chicken and noodles is the perfect pairing! The noodles soak up the flavors of the dish as well as help thicken the broth. I use Al Dente Carba Nada Noodles.

Tools You’ll Need

• Crockpot: I like an 8-quart slow cooker here, it's large and makes a lot of chicken and noodles to feed a crowd.
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Crockpot Chicken and Noodles Recipe

1. STEP ONE: Whisk together broth, cream of chicken, poultry seasoning, garlic powder, and Tony Chachere seasoning in a Crockpot. Once combined, submerge the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours. 

2. STEP 2: Remove, shred, and add the chicken back to the Crockpot along with a cornstarch slurry and noodles. Cook on high for 25 minutes or until the noodles are al dente and the liquid slightly thickens. Ladle and enjoy!

Tips and Substitutions

• Your choice of noodles/pasta can make a big difference in this chicken and noodles recipe. I use a higher protein, lower carb noodle brand called Al Dente Pasta Carba Nada. These noodles do not overcook or become mushy in the time frame provided nor once they are refrigerated and reheated as leftovers. Here are some things to think about with your noodle selection:
  • If using a higher starch content noodle, have an extra can of broth on hand as they will likely absorb more of the broth.
  • Some noodles/pasta require a longer or shorter cook time than others, so adjust accordingly. You can take one noodle out, try and confirm whether or not they need more cook time.
  • If you're concerned that your noodles might become too mushy, you also have the option of cooking the pasta in boiling salted water on the stovetop, drain and then serving the Crockpot broth/chicken portion over the noodles.
• As I noted earlier, your choice of poultry seasoning brand/style can potentially change the amount you should use. Adjust accordingly to your brand/style choice.
• Tony Chachere's Creole seasoning or also called “Tony's” is a seasoning mix featuring salt, red pepper, black pepper, chili powder, and dehydrated garlic. If you don't have this in your area or unable to purchase it, you can substitute it with another creole-style seasoning or seasoning salt.
• If you want to substitute canned cream of chicken soup with homemade I have a quick and easy recipe. This recipe makes the equivalent of 1 10.5 ounce can, so double the recipe for Crockpot Chicken and Noodles.
  • Homemade Cream of Chicken Recipe: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
• You can add vegetables to crockpot chicken noodles such as diced carrots, potatoes, peas, potatoes or mushrooms. You can either sauté them in a little butter in a saucepan first or add them directly to the crockpot. Either way, they’ll come out tender.

FAQs

Storage and Freezing

This old fashioned chicken and noodles heats up incredibly well! Once it's cooled, store it in an air-tight container in the refrigerator for up to 4-5 days.

This can also be cooled, stored in an air-tight container and frozen for up to 3 months.

Try These Other Crockpot Recipes

• Texas Two Step Beef and Noodles
• Crockpot Tomato Basil Chicken
• Sticky Balsamic Glazed Chicken Noodles and Veggies
• Parmesan Garlic Noodles

Print

Crockpot Chicken and Noodles

Dinner doesn't get much easier or more delicious than this epic Crockpot Chicken and Noodles. With less than ten ingredients and just two steps, mealtime has never been so foolproof!

Course Main Course

Cuisine American

Keyword chicken, pasta

Prep Time 30 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 30 minutes minutes

Servings 6 Servings

Calories 402kcal

Ingredients

• 2 (32 ounce) boxes chicken broth regular or low sodium
• 2 (10.5 ounce) cans regular or low-sodium condensed cream of chicken
• 2 tablespoons flaky poultry seasoning ½ teaspoon if using ground or adjust to taste
• 2 teaspoons garlic powder
• 2 teaspoons Tony Chachere seasoning regular or low-sodium
• 2 pounds boneless, skinless chicken breasts or thighs
• 2 tablespoons cornstarch
• 2 tablespoons whole milk
• 10-16 ounces pasta/noodles
• Garnish option: fresh parsley

Instructions

• To a 6-quart or larger Crockpot, whisk together broth, cream of chicken, poultry seasoning, garlic powder and Tony Chachere seasoning. Once combined, submerge the chicken. 
• Cover and cook on low 6-8 hours or high 3-4. 
• Transfer the cooked chicken from the Crockpot to a cutting board, shred with 2 forks. 
• In a small bowl, whisk together cornstarch and milk. Once combined, whisk into the Crockpot and add the shredded chicken and noodles. Cook on high for 25 minutes or until the noodles are al dente and liquid slightly thickens. 
• Ladle and if desired, garnish with snipped parsley.

Video

Notes

• If you want to use homemade cream of chicken soup, this recipe makes the equivalent of 1 10.5 ounce can, so double the recipe for Crockpot Chicken and Noodles.
  • Homemade Cream of Chicken: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
  • If you don't like cream of chicken, then use chicken bouillon and heavy cream.

Nutrition

Serving: 1Serving | Calories: 402kcal | Carbohydrates: 31g | Protein: 37g | Fat: 15g

The post Crockpot Chicken and Noodles appeared first on Dinner in 321.

As the weather cools down and you're wanting cozy evenings, there's nothing better than a warm bowl of homemade soup. This crockpot ham and potato soup includes ready-made diced potatoes and onions, savory ham hocks, and a creamy base, the perfect blend of flavors and textures.

By combining these ingredients in a crockpot and allowing them to simmer low and slow, you'll add tons of flavor and yield a super hearty soup. Adjust the seasonings and ingredients to suit your preferences and get creative with the toppings! You'll be looking forward to leftovers the next day!

Looking for more soups to warm you up? Be sure to check out my Easy Vegetable Soup, Lasagna Soup, and Crockpot Red Beans and Rice!

Why You'll Love this Recipe

• Comfort Food Bliss: With its creamy texture and rich flavors, Crockpot ham and potato soup is one of the best cozy meals! At the end of a long day, this recipe will hit the spot!
• Creamy Texture: The slow cooking process in a crockpot allows the potatoes to break down and become tender, resulting in a naturally creamy texture without the need for excessive amounts of cream or butter.
• Easy 6-Ingredient Recipe: Once the ingredients are assembled in the slow cooker, minimal effort is required. All you have to do is get your toppings ready then dip up a bowl of that creamy soup! It's perfect for busy weeknights!
• Family Favorite: This will be a recipe on weekly rotation during the colder months. It makes for a less stressful evening and everyone can make their bowl with their favorite toppings!

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Diced Potatoes and Onions: Serve as the base and bulk of the soup. Diced potatoes provide hearty texture and substance, while onions add savory depth and aroma.
• Ham Hocks: Add rich, smoky, savory flavor as well as meatiness.
• Chicken Broth: Provides the liquid base and enhances the overall savory depth and richness.
• Garlic Powder: Introduces a subtle yet distinct garlic flavor.
• Evaporated Milk: Contributes creaminess and richness to the soup.
• Milk: Adjusts the soup to your desired texture.
• Optional Toppings: fresh chives, hot sauce, shredded cheese, cooked bacon crumbles, sour cream, fresh parsley

Laura Ashley's Tip: You can use all different types of potatoes in this recipe. Russets are my go-to for a classic potato flavor. Yukon gold's are also great for a creamier texture and a bit sweeter flavor.

Tools You'll Need

• 6 Quart or Larger Crockpot
• Can Opener

How to make Crockpot Ham and Potato Soup

1. To a Crockpot, add the potatoes and onions, ham hocks, broth, garlic powder, salt, and black pepper. Stir until combined. 

2. Cover and cook on low 6-7 hours or high 3-4 hours, or until the potatoes are fork tender. Crockpot time and temperature can vary, so adjust according to your make and model. For optimal ham hock tenderness, cook on low.
3. Transfer the ham hocks to a plate. Once they’re cool enough to handle, remove the meat and chop. Discard the fat and ham bone.

4. Plunge a potato masher into the crockpot 15-20 times, or until half of the potatoes are mashed. 
5. Stir the ham and evaporated milk into the soup.

6. Add milk to desired texture. Taste and adjust seasonings as desired.
7. Ladle into bowls and serve with garnishes on the side.

Expert Tips and Variations

• Low and Slow Cooking: For the most tender and flavorful ham hocks, cook on low heat for an extended period. This allows the meat to become fall-apart tender and infuses the broth with rich flavors.
• Vegetable Additions: Enhance the nutritional content of the soup by adding additional vegetables such as carrots, celery, or leeks. These vegetables add depth of flavor and complement the ham and potatoes beautifully.
• Spice It Up: Add a dash of hot sauce, red pepper flakes, or cayenne pepper for a spicy kick. You can also experiment with different herbs and spices such as thyme, rosemary, or smoked paprika.
• Creamy Base Alternatives: Instead of evaporated milk, consider using heavy cream, half-and-half, whole milk, or coconut milk. Each option will impart a unique flavor.
• Different Potatoes: While using pre-cut potatoes saves time, you can also cube potatoes from scratch if desired. Simply clean and peel (or not peel) 8 chop russet potatoes. You'll need about 7 cups for this recipe. You can also experiment with Yukon Gold potatoes or red potatoes for a creamier texture and sweeter flavor.
• Onion: If opting out of the pre-cut potato and onion blend and chopping fresh potatoes instead, you'll need to also chop 1 small onion (about ½ cup chopped).
• Vegetarian Variation: Make a vegetarian version of this recipe by omitting the ham hocks and using vegetable broth instead of chicken broth. Add extra vegetables and seasonings to enhance the flavor.
• Cheesy Twist: Stir in freshly shredded sharp cheddar cheese or grated Parmesan cheese during the last 30 minutes of cooking for an added cheesy twist.
• Ham Hock Substitutes: You can use other types of meat such as smoked ham, diced ham, or even bacon in place of ham hocks. Adjust the cooking time and seasoning accordingly based on the type of meat you choose. It's a great way to use leftover holiday ham!

What to Serve with Slow Cooker Potato Ham Soup

There are lots of toppings that can elevate the flavors and textures of a bowl of this creamy potato soup! You can serve it with chopped bacon, additional ham, shredded cheese, chopped green onions or chives, sour cream or Greek yogurt, crushed tortilla chips or crackers, fresh herbs (parsley, cilantro, dill), crispy fried onions, and hot sauce.

This delicious soup pairs well with a variety of side dishes. Cornbread, hoecakes, crusty bread, or warm dinner rolls are perfect for dipping into the creamy broth. Cooked vegetables like these savory cabbage fritters or a simple side salad with crisp greens can also be a refreshing balance for the richness.

For a heartier option, serve the soup alongside grilled cheese sandwiches or toasted garlic bread.

Storage and Reheating Instructions

• Refrigerating: Allow the potato soup to cool to room temperature before storing it. Transfer to one airtight container or divide into smaller portions. Consume it within 3-4 days to maintain optimal freshness and flavor.

• Freezing: For longer storage, freeze leftovers for up to 2-3 months. Ensure there is some space at the top of the freezer-safe container or bag to allow for expansion during freezing. When ready to use, transfer it to the refrigerator a day before to thaw slowly. Alternatively, you can thaw it in the microwave or on the stovetop over low heat.

• Reheating: Reheat refrigerated or thawed ham and potato soup on the stovetop over medium heat or in the microwave. Stir occasionally to ensure even heating. Make sure the internal temperature reaches a safe level (165°F) before consuming. While it's safe to freeze potato soup, repeated freezing and thawing can negatively impact the texture and flavor.

Frequently Asked Questions

More Comforting Soup Recipes

• Copycat Dolly Parton’s Stampede Soup
• Easy Lasagna Soup
• Crockpot Green Enchilada Soup
• Italian Sausage Tortellini Soup

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Crockpot Ham and Potato Soup (6 Ingredients)

This creamy Crockpot Ham and Potato Soup has just 6 ingredients and cooks to perfection in the slow cooker. The ham hock infuses the soup with a smoky and the meat is so tender it falls off the bone. Customize with your favorite toppings on the side.

Course Soup

Cuisine American

Keyword crockpot, soup

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 18 servings

Calories 127kcal

Ingredients

• 2 20 ounce bags diced potatoes and onions
• 1 pound smoked ham hocks
• 32 ounces chicken broth
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 5 ounce can evaporated milk
• 1-1 ½ cups milk amount as desired
• Optional Toppings: fresh chives, hot sauce, shredded cheese, cooked bacon crumbles, sour cream

Instructions

• To a Crockpot, add the potatoes and onions, ham hocks, broth, garlic powder, salt, and black pepper. Stir until combined. 
• Cover and cook on low 6-7 hours or high 3-4 hours, or until the potatoes are fork tender. Crockpot time and temperature can vary, so adjust according to your make and model. For optimal ham hock tenderness, cook on low. If cooking on high, consider checking the potatoes tenderness at 2 hours to determine if you’ll need 1 or 2 more hours.
• Transfer the ham hocks to a plate. Once they’re cool enough to handle, remove the meat and chop. Discard the fat and ham bone.
• Plunge a potato masher into the crockpot 15-20 times, or until half of the potatoes are mashed. 
• Stir the ham and evaporated milk into the soup.
• Add milk to desired texture. Taste and adjust seasonings as desired.
• Ladle soup in bowls and serve with garnishes on the side.

Video

Notes

Approximate nutrition information is for 1 cup of soup.

• • Low and Slow Cooking: For the most tender and flavorful ham hocks, cook on low heat for an extended period. This allows the meat to become fall-apart tender and infuses the broth with rich flavors. If cooking on high, consider checking the potatoes tenderness at 2 hours to determine if you’ll need 1 or 2 more hours.

• • Vegetable Additions: Enhance the nutritional content of the soup by adding additional vegetables such as carrots, celery, or leeks. These vegetables add depth of flavor and complement the ham and potatoes beautifully.

• • Spice It Up: Add a dash of hot sauce, red pepper flakes, or cayenne pepper for a spicy kick. You can also experiment with different herbs and spices such as thyme, rosemary, or smoked paprika.

• • Creamy Base Alternatives: Instead of evaporated milk, consider using heavy cream, half-and-half, whole milk, or coconut milk. Each option will impart a unique flavor to the soup.

• • Different Potatoes: While using pre-cut potatoes saves time, you can also cube potatoes from scratch if desired. Simply clean and peel (or not peel) 8 chop russet potatoes. You'll need about 8 cups for this recipe. You can also experiment with Yukon Gold potatoes or red potatoes for a creamier texture and sweeter flavor.

• • Onion: If opting out of the pre-cut potato and onion blend and chopping fresh potatoes instead, you'll need to also chop 1 large onion (about 1 ½ cups chopped) for the soup.

• • Vegetarian Variation: Make a vegetarian version of the soup by omitting the ham hocks and using vegetable broth instead of chicken broth. Add extra vegetables and seasonings to enhance the flavor.

• • Cheesy Twist: Stir in freshly shredded sharp cheddar cheese or grated Parmesan cheese during the last 30 minutes of cooking for an added cheesy twist.

• • Ham Hock Tips: If your ham hocks don’t yield the desired amount of meat, add cooked and crumbled bacon or cubed and browned ham. You can substitute ham hocks with other types of meat such as smoked ham, diced ham, or even bacon in place of ham hocks. Adjust the cooking time and seasoning accordingly based on the type of meat you choose. It's a great way to use leftover holiday ham!

Storage Tips

• • Refrigerating: Allow the potato soup to cool to room temperature before storing it. Transfer to one airtight container or divide into smaller portions. Consume it within 3-4 days to maintain optimal freshness and flavor.

• • Freezing: For longer storage, freeze leftover soup for up to 2-3 months. Ensure there is some space at the top of the freezer-safe container or bag to allow for expansion during freezing. When ready to use, transfer it to the refrigerator a day before to thaw slowly. Alternatively, you can thaw it in the microwave or on the stovetop over low heat.

• • Reheating: Reheat refrigerated or thawed ham and potato soup on the stovetop over medium heat or in the microwave. Stir occasionally to ensure even heating. Make sure the internal temperature reaches a safe level (165°F) before consuming. While it's safe to freeze potato soup, repeated freezing and thawing can negatively impact the texture and flavor.

Nutrition

Calories: 127kcal | Carbohydrates: 8g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 395mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg

The post Crockpot Ham and Potato Soup appeared first on Dinner in 321.

If you want an effortless meal that tastes like you've been working on it all day, make this slow cooker white chicken chili. At less than 10 minutes to prepare, it's one of the easiest, most delicious, coziest meals you'll ever have!

This crock pot soup is loaded with savory flavors, incredible textures, and healthy nutrients. Besides making it for an easy weeknight meal, it's also a huge hit at a get-together, game day, or party. Your family and guests will love to dip up a big bowl and add all of their favorite taco toppers.

Looking for more easy soups to for the soup? Be sure to check out my Easy Lasagna Soup, Dolly Parton’s Stampede Soup, and Crockpot Chicken Gnocchi Soup!

Why You'll Love this Recipe

• Comforting and Warming: The combination of savory broth, tender chicken, and an incredible blend of flavors makes this a perfect meal for the end of a busy day and when you want a cozy night in.
• Super Easy: There's minimal prep required for this easy crockpot white chicken chili. You'll need a can opener and quick onion chop, and that's it. Throw everything together in the crockpot, set-it-and-forget-it! It's a great recipe on busy weeknights!
• Delicious Leftovers: Like many slow-cooked dishes, this Crockpot chili recipe tastes even better the next day as the flavors continue to meld.
• Versatile Toppings: Here's where everyone can get creative! Serve this hearty chili with a variety of toppings so everyone can make their bowl just the way they like it!

Ingredients for Crockpot White Chicken Chili

Scroll down for specific ingredient amounts in the recipe card. 

• Pinto and Great Northern Beans (white beans): These cans of beans add a hearty and creamy texture to the chili and absorb the flavors of the other ingredients during the slow-cooking process.
• Shoepeg Corn: Adds sweetness and a slight crunch to the chili, complementing the savory and spicy flavors. Canned, fresh, or frozen corn can all be used.
• Rotel: Brings a zesty kick and adds depth to the chili with the combination of tomatoes and green chilis.
• Chicken Broth: Serves as the liquid base for the chili, providing a savory and rich flavor. Chicken stock can also be used.
• Salsa Verde: Made from tomatillos and green chilies, contributes a tangy and slightly tart flavor to the chili. It enhances the overall freshness and brightness of the dish.
• Yellow Onion: Adds texture and an aromatic complexity to the soup.
• Boneless Skinless Chicken Breasts or Thighs: The primary protein source. It becomes tender and flavorful as it cooks in the slow cooker, absorbing the spices and liquids in the chili.
• Taco Seasoning: Homemade or store-bought, this blend of seasonings adds a robust and well-balanced combination of flavors.
• Lots of Toppings: tortilla chips, lime wedges, jalapeño slices, sour cream, cilantro, avocado slices, etc.

Pro Tip: You can cook this chili recipe also on the stovetop and in the Instant Pot! I give you the instructions if you scroll down down below.

Tools You'll Need

• 6 Quart or Larger Crockpot
• Can Opener

How to Make Slow Cooker White Chicken Chili

1. Drain the pinto beans, great northern beans, and corn.

2. To a crockpot, add the drained beans and corn, Rotel, broth, salsa verde, chicken, onion, and taco seasoning.

3. Stir the mixture until combined well. Cook on low 6-8 hours or high 4-5 hours.
4. Break the chicken into smaller pieces either inside the crockpot or by transferring to a bowl, shredding, and returning to the crockpot.

5. Ladle and serve with garnishes as desired.

Making White Chicken Chili on the Stovetop

If you're craving this soup but are short on dinner preparation time, it can be made on the stove-top in less than 30 minutes using shredded rotisserie chicken or drained canned chicken.

In a dutch oven or stock pot on medium-high heat, add a tablespoon of butter. Once melted, sauté the chopped onion until translucent, about 4-5 minutes. Add the remaining ingredients, except for the chicken. Bring the mixture to a boil, then immediately lower the heat to low and simmer for 15 minutes. Add the shredded chicken to the mixture. Simmer an additional 5 minutes.

If you want to use fresh chicken, season the chicken however you’d like. Add a tablespoon of butter to a pan over medium-high heat. Sear the chicken 1-2 minutes each side. Remove from the pan, add another tablespoon of butter, and sauté the onion 3-5 minutes. Add the remaining ingredients, return the chicken, and simmer over low heat for 1-2 hours. Ensure the chicken is cooked through and tender. Shred in smaller pieces inside the pan and serve!

Making Instant Pot White Chicken Chili

This simple soup can also be made in an instant pot. Set it to sauté mode. Add the chicken and onions. Sauté for 2-3 minutes until the chicken is browned on the edges. Turn off sauté mode and add the remaining ingredients. Close the lid, ensuring the valve is set to sealing. Set the Instant Pot to manual (pressure cook) mode for 8 minutes.

Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully perform a quick release by turning the valve to venting. Open the Instant Pot lid and use two forks to shred the chicken into bite-sized pieces. Taste the chili and adjust the seasoning if needed.

Expert Tips and Variations

• Taco Seasoning Customization: Store bought taco season works great, but if you prefer a homemade version, simply mix together these ingredients and adjust to your preference: 1 tbsp chili powder, ½ tbsp ground cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper. 
• Spicy White Chicken Chili: Amp up the heat by adding diced jalapeños or a pinch of cayenne pepper.
• Onion Option: Don't have time to chop an onion, you can use ¼ cup dried chopped onion or 1 cup frozen chopped onion.
• Creamy White Chicken Chili: Stir in a cup of heavy cream or add a block of cream cheese towards the end of the cooking time for an indulgent, creamy version of white chicken chili.
• Vegetarian Twist: For a vegetarian alternative, skip the chicken and use vegetable broth. Add extra beans, corn, and diced vegetables like bell peppers, mushrooms, or zucchini to create a hearty vegetarian white chili.

What to Serve with Crockpot Chicken White Chili Recipe

Set up a toppings bar when serving white chicken chili. Offer options like shredded cheddar cheese, Monterey Jack or pepper jack cheese, sour cream, diced avocado, sliced fresh jalapeños, sliced green onion, diced red onion, cilantro, diced tomatoes, and even crunchy tortilla chips.

Some great accompaniments for this meal are Homemade Guacamole and Fresh Pico de Gallo and chips, quesadillas, queso and chips, and Pimento Cheese Cornbread. These crispy Mexican Street Corn Fritters are also an excellent addition!

Storage and Reheating

Refrigerating: Allow the white chicken chili to cool to room temperature before storing it. Transfer to one airtight container or divide into smaller portions. Consume it within 4-5 days to maintain optimal freshness and flavor.

Freezing: For longer storage, freeze white chicken chili for up to 2-3 months. Ensure there is some space at the top of the freezer-safe container or bag to allow for expansion during freezing. When ready to use frozen white chicken chili, transfer it to the refrigerator a day before to thaw slowly. Alternatively, you can thaw it in the microwave or on the stovetop over low heat.

Reheating: Reheat refrigerated or thawed white chicken chili on the stovetop over medium heat or in the microwave. Stir occasionally to ensure even heating. Make sure the internal temperature reaches a safe level (165°F) before consuming. While it's safe to freeze white chicken chili, repeated freezing and thawing can negatively impact the texture and flavor.

Frequently Asked Questions

More Delicious Cozy Crockpot Recipes

• Crockpot Chicken and Noodles: Less than 10 ingredients & the coziest dinner!
• Crockpot Beef and Noodles: Classic comfort food with easy pantry ingredients!
• Easy Crockpot Beef Stroganoff: Fall apart beef and noodles with a perfect creamy sauce!
• Cheesy Potato Crockpot Soup: Savory, cheesy, and oh-so delicious!
• Pork Pozole Verde: A traditional Mexican stew that's simply irresistible!

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Easy Slow Cooker White Chicken Chili (8 Ingredients!)

This Crockpot White Chicken Chili takes 10 minutes to prep then you set it and forget it! It's great to serve with popular taco toppers!

Course Main Course, Soup

Cuisine American, Mexican

Keyword easy

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 15 servings

Calories 148kcal

Ingredients

• 15 ounce can pinto beans drained
• 15.5 ounce can great northern beans drained
• 11 ounce can shoepeg corn drained
• 10 ounce can Rotel (diced tomatoes and green chilies)
• 2 cups chicken broth
• 16 ounce jar salsa verde
• 1 ½-2 lb boneless skinless chicken breasts or thighs
• 1 cup diced yellow onion about 1 medium onion
• 2 tablespoons taco seasoning
• Garnish Options: tortilla chips, lime wedges, jalapeno slices, sour cream, cilantro, avocado slices

Instructions

• Drain the pinto beans, great northern beans, and corn.
• To a crockpot, add the drained beans and corn, Rotel, broth, salsa verde, chicken, onion, and taco seasoning.
• Stir the mixture until combined well. Cook on low 6-8 hours or high 4-5 hours.
• Break the chicken into smaller pieces either inside the crockpot or by transferring to a bowl, shredding, and returning to the crockpot.
• Ladle and serve with garnishes as desired.

Video

Notes

Nutrition Information is an approximate amount for 1 cup of soup.

Tips and Variations

• Taco Seasoning Customization: Store bought taco season works great, but if you prefer a homemade version, simply mix together these ingredients and adjust to your preference: 1 tbsp chili powder, ½ tbsp ground cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper. 
• Spicy White Chicken Chili: Amp up the heat by adding diced jalapeños or a pinch of cayenne pepper.
• Creamy White Chicken Chili: Stir in a cup of heavy cream or add a block of cream cheese towards the end of the cooking time for an indulgent, creamy version of white chicken chili.
• Vegetarian Twist: For a vegetarian alternative, skip the chicken and use vegetable broth. Add extra beans, corn, and diced vegetables like bell peppers, mushrooms, or zucchini to create a hearty vegetarian white chili.

Nutrition

Calories: 148kcal | Carbohydrates: 18g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 493mg | Potassium: 504mg | Fiber: 4g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg

The post Easy Slow Cooker White Chicken Chili appeared first on Dinner in 321.

I’ll be to be honest, this easy dinner was a surprise win! As I was preparing meals ahead of time for a trip out of town, I was in need of one more dish my family could have for dinner. I found some ground beef in the freezer and taco seasoning, Rotel, and chickpea shells in the pantry and in just 20 minutes this taco pasta was created.

This one-pot meal is definitely worth trying-it's truly so easy to customize to your liking. You can switch up the protein for rotisserie chicken, canned chicken, or ground turkey or chicken. You can also get creative with the spices and types of beans you choose. Bonus, it heats up super well as leftovers for lunch!

This cheesy taco pasta is now on our weekly meal rotation and hopefully it becomes your favorite too. I love a great comforting dinner that comes together quickly. If you do too, then you should try my sausage and pepper pasta, brown butter sage pasta, and Philly Cheesesteak pasta.

Why You'll Love this Recipe

• 20 Minute Meal: It takes less than 20 minutes to make it from start to finish making it a great option for busy weeknights.
• Uses Pantry Ingredients: You can make this easy taco pasta recipe from simple ingredients that you can keep stocked in your kitchen.
• One-Pot Taco Pasta Recipe: It’s made in 1 large pot, so easy cleanup!
• Affordable: The easy recipe costs less than $20 (*where I live).
• Healthy High Protein Dinner: It’s a hearty meal low in calories and loaded with protein and fiber!

Pro Tip: Feel free to switch up the protein in this pasta, use ground chicken or turkey. Omit the meat for a high protein vegetarian recipe!

One Pot Taco Pasta Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Canned Beans: Contribute protein and fiber, adding texture and substance to the dish.
• Rotel (canned tomatoes and green chilies): Adds moisture, acidity, and a tomato flavor to the pasta.
• Broth: Contributes to the consistency of the soup, adds a medium for cooking the pasta, and adds flavor. Beef broth, chicken broth, and vegetable broth all work great!
• Taco Seasoning: Made with your own homemade taco seasoning or pre-packaged, this blend of spices contribute to the overall savoriness and delicious flavors of tacos.
• Frozen Fajita Veggies: Adds texture, volume, and their natural sweetness complement the savory seasonings of the pasta.
• Chickpea Pasta Shells: Serves as the base and provides a hearty and filling component to the dish.
• Optional:
  • Cooked Protein: Provides protein and a savory flavor, mimicking the traditional taco filling. We love lean ground beef. Ground chicken, ground turkey, rotisserie chicken, grilled meats, shrimp are also delicious!
  • Toppings: Sour Cream, Cheese, Cilantro, Lime, Avocado, Tortilla Strips

Tools You’ll Need

• Medium Skillet or Pot

How to Make Taco Pasta Recipe

1. Combine the beans, Rotel, broth, taco seasoning, fajita veggies, and chickpea shells in a medium skillet or pot.
2. Over medium-high heat, bring the mixture to a boil. Stirring occasionally, cook until the pasta is al dente, about 8-12 minutes. Cooking time will vary depending on pasta brand and variety chosen.

3. Once the pasta is cooked through, if desired, fold in a cooked protein. Ladle and garnish with your favorite toppings.

Pro Tips and Substitutions

• Switch up the protein: Try using ground chicken or turkey, or even shredded rotisserie chicken for a different flavor.
• Make homemade taco seasoning: If you prefer a homemade taco seasoning, here is a substitute: 1 tbsp chili powder, ½ tbsp cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper. 
• Vegetarian Taco Pasta: Omit the beef, use vegetable stock as well, and add extra veggies like mushrooms and corn.
• Bean Options: Any cooked bean works great in this beef taco pasta. You can use a can of black beans, pinto beans, charro beans, white beans, or even chickpeas.
• Use high protein noodles: This is my secret trick in this recipe. I use chickpea noodles which adds an additional 10g of protein to each serving and no one knows!
• Pasta Options: Any small pasta can work in this dish: shell pasta, corkscrew, mini rigatoni or corkscrew. Plant-based, edamame, gluten-free, or regular pasta work. Adjust the cook time per package directions for tender pasta (al dente).

The taco pasta is delicious by itself, but adding your favorite taco toppings gives taco night more pizzazz and one the whole family will be asking for again! Some options include (but not limited to):

• Sour Cream
• Cheese: shredded cheddar cheese, pepper jack, or Monterey Jack cheese
• Cotija Crumbles
• Cilantro
• Lime
• Tortilla Strips
• Diced Avocado
• Avocado Crema
• Fresh Corn Salsa

Storage and Freezing

For the Refrigerator: It's best to store leftovers in an airtight container in the fridge for up to four days.

For the Freezer: I don't recommend freezing the pasta once the noodles have been added since it changes the texture. It's great to make the sauce ahead of time to freeze, then once you reheat the sauce add the noodles and cook to serve.

To Reheat: If frozen, thaw the pasta or sauce overnight in the fridge, then reheat in a pot on the stove over medium heat until simmering and warm. If just refrigerated, heat in a pot for a couple of minutes over medium-low heat until warm or microwave for 2 minutes.

Make Ahead: This easy pasta dish is great to make ahead, make the sauce by itself without any noodles. When ready to serve, reheat the sauce and add the noodles to cook everything together fresh. Serve hot.

FAQ

More Recipes Like This

• Cheesy Chicken Alfredo Soup
• Quick and Easy Chicken Soup
• Soup Beans
• Loaded Vegetable Soup
• Italian Sausage Tortellini Soup

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Taco Pasta Recipe (One Pot, High Protein)

This Taco Pasta Recipe made with beef is loaded with protein and deliciousness! This cheesy pasta recipe takes less than 20 minutes to prepare and uses easy pantry ingredients like Rotel and taco seasoning. The chickpea shell pasta is my secret high protein ingredient.

Course Main Course

Cuisine American

Keyword beef, chicken

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 Servings

Calories 221kcal

Ingredients

• 15.5 ounce can beans charro, black, pinto, cannellini
• 10 ounce can Mexican Style Lime and Cilantro Rotel or regular Rotel
• 2 cups broth beef, chicken or vegetable
• 1 ounce packet taco seasoning regular or low-sodium
• 12 ounce bag frozen fajita vegetable blend
• 8 ounces chickpea pasta shells
• 1 pound cooked ground beef
• Optional Toppings: sour cream, shredded cheddar or a Mexican cheese blend, tortilla chips, cilantro, lime, avocado

Instructions

• In a large skillet on medium-high heat, combine beans, Rotel, broth, taco seasoning, fajita veggies and pasta.
• Over medium-high heat, bring the mixture to a boil. Stirring occasionally, cook until the pasta is al dente, about 8-12 minutes. Cooking time will vary depending on pasta brand and variety chosen.
• Once the pasta is cooked, If desired, fold in a cooked protein. Serve with desired toppings.

Video

Notes

One serving is 1 ½ cup taco pasta.

Tips: 

• • Switch up the protein: Try using ground chicken or turkey, or even shredded rotisserie chicken for a different flavor.

• • Make homemade taco seasoning: If you prefer a homemade taco seasoning, here is a substitute: 1 tbsp chili powder, ½ tbsp cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper. 

• • Vegetarian Taco Pasta: Omit the beef, use vegetable stock as well, and add extra veggies like mushrooms and corn.

• • Bean Options: Any cooked bean works great in this beef taco pasta. You can use a can of black beans, pinto beans, charro beans, white beans, or even chickpeas.

• • Use high protein noodles: This is my secret trick in this recipe. I use chickpea noodles which adds an additional 10g of protein to each serving and no one knows!

• • Pasta Options: Any small pasta can work in this dish: shell pasta, corkscrew, mini rigatoni or corkscrew. Plant-based, edamame, gluten-free, or regular pasta work. Adjust the cook time per package directions for tender pasta (al dente).

Storage: 

For the Refrigerator: It's best to store this pasta in an airtight container in the fridge for up to four days.

For the Freezer: I don't recommend freezing the pasta once the noodles have been added since it changes the texture. It's great to make the sauce ahead of time to freeze, then once you reheat the sauce add the noodles and cook to serve.

To Reheat: If frozen, thaw the pasta or sauce overnight in the fridge, then reheat in a pot on the stove over medium heat until simmering and warm. If just refrigerated, heat in a pot for a couple of minutes over medium-low heat until warm or microwave for 2 minutes.

Make Ahead: This recipe is great to make ahead, make the sauce by itself without any noodles. When ready to serve, reheat the sauce and add the noodles to cook everything together fresh. Serve hot.

Nutrition

Calories: 221kcal | Carbohydrates: 27g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 597mg | Potassium: 407mg | Fiber: 7g | Sugar: 9g | Vitamin A: 511IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 5mg

The post Taco Pasta Recipe (One Pot, High Protein) appeared first on Dinner in 321.

Low in calories, fat-free, and chocked full of fiber and nutrient-rich vegetables, this easy recipe for vegetable soup has many health benefits, is wholesome, and keeps you nourished and satisfied. It’s great on a healthy nutrition plan and pairs well with most protein sides. We like to have ours with a grilled cheese or hot ham and cheese sandwich. 

We love eating this vegetable soup as a light lunch, but it’s also great when you get that mid-afternoon hunger and you're looking for a light snack. The warmth and fiber will curb that hunger quickly. See below for some creative ways you can change up the recipe!

If you're looking for more cozy soups to warm you during these colder months, check out my Copycat Dolly Parton’s Stampede Soup, Italian Sausage Tortellini Soup, and Green Enchilada Chicken Soup!

Why You'll Like This Recipe

• Comforting and Satisfying: It's perfect when you're craving a cozy meal.
• Weight Management Go-To: At 50 calories, low in carbohydrates, nutrient rich, and loaded with fresh veggies, it's a hearty recipe that makes for a filling snack or part of a nourishing meal! It's a also an easy way to sneak veggies in.
• Storage-Friendly: This healthy vegetable soup reheats beautifully! It can also be stored in the freezer up to 3 months.
• Versatile: You can use a wide range of vegetables, herbs, and spices to customize the flavor and texture according to your preference.

Ingredients for Low Calorie Vegetable Soup

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Beef Broth: Part of the liquid foundation of the soup, infusing it with flavor. It can be vegetable broth for a vegetarian version or chicken broth as well.
• Vegetables (Yellow Onions, Carrots, Celery, Cauliflower, Broccoli): The star of the show, providing a wide range of flavors, textures, and nutrients.
• Fire Roasted Tomatoes: Adds a subtle heat zip, texture, and additional moisture.
• Tomato Juice: Added for a rich, tangy flavor. It also contributes to the thickness of the soup. Tomato sauce can also be used.
• Seasonings (as desired & see variations below): Enhances the flavors of the vegetables and other ingredients.

Tools You’ll Need

• Large Stock Pot
• Cutting Board
• Chef's Knife
• Ladle

How to Make Easy Vegetable Soup

1. Pour broth into a large pot on medium-high heat.
2. Once the broth comes to a simmer, add the veggies in this order, one-by-one, stirring and cooking for 3 minutes in between each addition: onions, carrots, celery, cauliflower and broccoli. 
3. Once all the veggies have been added, cover and cook on medium heat for 5 minutes. 
4. Pour in the fire roasted tomatoes and tomato juice. Stir and cook 5 minutes.
5. Season with salt and black pepper and additional seasonings as desired.

Make this Vegetable Soup in the Slow Cooker

If you want hands-free cooking for this soup recipe, use your slow cooker! Place all of the ingredients into the bowl of the crockpot and cook on low for 4 hours until veggies are tender and flavors have melded.

Expert Tips for Recipe Success

This soup is just so versatile, I've made it so many different ways. Here are some of my favorite tips to make sure you find recipe success.

• Consistent chopping: Chop and dice the vegetables in cohesive small pieces for even cooking.
• Puree the soup: If you prefer thicker soups or soups with a cohesive, smooth texture, you can purée the soup once the vegetables are tender using an emulsion blender or blender.
• Use your favorite broth: Instead of beef broth, you can use chicken stock or broth or vegetable stock or broth.
• Save time: To cut back on prep time for this veggie soup recipe, you can buy pre-cut veggies. 
  • If your store has a sale on vegetable trays, go ahead and buy them to cut down on prep time for this recipe!
• A great cocktail base: If you like Bloody Marys, the blended version of this soup can be used as a mxier.
• Add a grain for more heartiness: Include grains like rice, barley, or pasta for added texture and substance. Adjust the cooking time accordingly.
• Add extra protein: Incorporate ingredients like white beans, kidney beans, lentils, quinoa, tofu, cooked chicken, or cooked ground beef. These ingredients make the soup more filling. Adjust the cooking time accordingly.
• Add some acid: Brighten the flavors of this easy vegetable soup with a squeeze of lemon juice, lime juice, or a splash of vinegar just before serving. This adds acidity and freshness.

Variations

A simple soup recipe means that you can customize it to your heart's desire. Here are some other ingredients I love adding to this recipe:

• Exchange beef broth for chicken or vegetable
• Add hot sauce
• Add crushed red pepper flakes
• Switch up or add different non-starchy fresh vegetables (cabbage, zucchini, fresh tomatoes, green beans, mushrooms, bell pepper, fresh spinach)
• Add starchy vegetables (potatoes, sweet potatoes, corn, peas)
• Add leftover cooked and shredded beef or chicken
• Add fresh garlic
• Add tomato paste
• Add Italian seasoning, curry powder, dried herbs, or fresh herbs for an added layer of flavor and freshness
• Grains like barley or rice
• Pasta, regular or plant-based
• Proteins like shredded chicken, seared beef cubes, tofu, ground beef, or beans

Another easy soup that's low in carbs and high in nutrients is this Keto Cabbage Soup! Easy Low Carb Minestrone Soup is also packed with veggies and tons of flavor!

What to Serve with Beef Broth Vegetable Soup

Simply serving this hearty vegetable soup with a peanut butter syrup sandwich, cheese and crackers, crusty bread, or a grilled cheese is always a winner. Some of our favorite sandwiches and salads to pair with it are:

• Apple Ham and Swiss
• Turkey and Cheese Sliders Recipe
• Thanksgiving Turkey Sandwich
• Winter Salad with Maple Dijon Dressing
• Southern Chicken Salad
• Savory Chicken Salad

Storage and Freezing

Best part about this soup is it's great for meal prepping for the week. Sometimes I make a double batch just so I can freeze half of the soup for a later date!

Refrigeration: Allow the soup to cool to room temperature after cooking. Transfer to an airtight container and store in the refrigerator up to 5 days.

Freezing: If you want to store vegetable soup for an extended period, cool it to room temperature and portion it into freezer-safe containers or resealable plastic bags. Leave some space at the top of the containers or bags to account for expansion during freezing. Freeze up to 2-3 months.

Reheating: You can reheat refrigerated vegetable soup in the microwave or in a pot on the stove over medium heat. Ensure it reaches a safe internal temperature of at least 165°F. For frozen soup, thaw it in the refrigerator overnight before reheating.

Frequently Asked Questions

More Delicious Soup Recipes

• Quick and Easy Chicken Soup
• Green Chicken Enchilada Soup
• Lasagna Soup
• Cheesy Potato Crockpot Soup
• Italian Sausage Tortellini Soup

Print

Easy Vegetable Soup (Low-calorie)

This low-calorie, fat-free, Easy Vegetable Soup is nutritious, delicious, and a great take-to-work weekday lunch or snack! Made with beef broth for richness in flavor, this soup is made in under an hour on the stove and can also be made in the slow cooker.

Course Soup

Cuisine American

Keyword vegetables

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 20 Cups

Calories 49kcal

Ingredients

• 14.5 ounces beef broth regular or low-sodium
• 3 cups diced onions about 3 onions
• 3 cups chopped carrots about 2 pounds trimmed and peeled
• 3 cups chopped celery about 1 head, trimmed and leaves can be included
• 3 cups chopped cauliflower about 1 head, trimmed
• 3 cups chopped broccoli about 1 large head
• 14.5 ounce can fire roasted tomatoes
• 64 ounces tomato juice
• Season as desired

US Customary - Metric

Instructions

• Pour broth into a large stockpot on medium-high heat.
  14.5 ounces beef broth
• Once the broth comes to a simmer, add the veggies in this order, one-by-one, stirring and cooking for 3 minutes in between each addition: onions, carrots, celery, cauliflower and broccoli.
  3 cups diced onions, 3 cups chopped carrots, 3 cups chopped celery, 3 cups chopped cauliflower, 3 cups chopped broccoli
• Once all the veggies have been added, cover and cook on medium heat for 5 minutes. 
• Pour in the fire roasted tomatoes and tomato juice. Stir and cook 5 minutes.
  14.5 ounce can fire roasted tomatoes, 64 ounces tomato juice
• Season soup as desired.
  Season as desired

Video

Notes

To make this recipe in the slow cooker: 

Place all of the ingredients into the bowl of the crockpot and cook on low for 4 hours until veggies are tender and flavors have melded.

Tips for Success: 

• Consistent chopping: Chop and dice the vegetables in cohesive small pieces for even cooking.

• Puree the soup: If you prefer thicker soups or soups with a cohesive, smooth texture, you can purée the soup once the vegetables are tender using an emulsion blender or blender.

• Change up the ingredients: You can change loaded vegetable soup up in many ways:
  • • Exchange beef broth for chicken or vegetable
  • • Add hot sauce
  • • Add crushed red pepper flakes
  • • Switch up or add different non-starchy fresh vegetables (cabbage, zucchini, fresh tomatoes, green beans, mushrooms, bell pepper, fresh spinach)
  • • Add starchy vegetables (potatoes, sweet potatoes, corn, peas)
  • • Add leftover cooked and shredded beef or chicken
  • • Add fresh garlic
  • • Add tomato paste
  • • Add Italian seasoning, curry powder, dried herbs, or fresh herbs for an added layer of flavor and freshness

• Use your favorite broth: Instead of beef broth, you can use chicken stock or broth or vegetable stock or broth.

• Save time: To cut back on prep time for this veggie soup recipe, you can buy pre-cut veggies. 
  • • If your store has a sale on vegetable trays, this soup is an excellent, affordable meal to make using them!

• A great cocktail base: If you like Bloody Marys, the blended version of this soup can be used as a mixer.

• Add a grain for more heartiness: Include grains like rice, barley, or pasta for added texture and substance. Adjust the cooking time accordingly.

• Add extra protein: Incorporate ingredients like white beans, kidney beans, lentils, quinoa, tofu, cooked chicken, or cooked ground beef. These ingredients make the soup more filling. Adjust the cooking time accordingly.

• Add some acid: Brighten the flavors of this easy vegetable soup with a squeeze of lemon juice, lime juice, or a splash of vinegar just before serving. This adds acidity and freshness.

Nutrition

Calories: 49kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 152mg | Potassium: 441mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3849IU | Vitamin C: 39mg | Calcium: 44mg | Iron: 1mg

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