White Chicken Chili

A delicious blend of chicken, spices, beans, and peppers come together to create this hearty White Chicken Chili. A bowl of this flavorful chili will warm you up from the inside out.

A bowl of chicken chili with cilantro and sour cream in the background.

If you are a fan of chili and have not yet tried White Chicken Chili, you must!

Although this chili is not technically white, it is softer and lighter in color than a traditional tomato based chili. My recipe is a bit richer in color than most and has a nice, creamy texture which is a requirement for chili in my book.

A bowl of chicken white bean chili with toppings shot from over the top.

White Chicken Chili vs. Traditional Chili

What makes White Chicken Chili different than traditional chili? Most obviously, it calls for chicken in place of beef. In addition, there are no tomato products of any type and instead, it has a deliciously seasoned chicken broth base. And, finally, white chili should include only white or lighter colored beans, so leave the red kidney and black beans in the pantry. Peppers are an important component as well, but if you are sensitive to heat, you can easily control the spice level and I’m going tell you how!

Ingredient Notes

The ingredients for White Chicken Chili with text overlay.
  • Chicken – You’ll need about 1 1/2 pounds of boneless, skinless chicken breast.
  • Beans – Creamy white cannellini beans are a must for this chili but I also like to add some pinto beans. Feel free to go with all white beans if you prefer. A combination of cannellini and small white beans works very well.
  • Peppers – Jalapeno and poblano – one of each. If you’re wary of spicy food, don’t fear the poblano pepper. They are very mild but add an utterly delicious flavor to this chili. The heat will come from the jalapeno and if you’re sensitive, you can control the heat level by doing a thorough job of removing the membranes and seeds from inside the peppers before dicing them. For a spicier chili, leave some of those seeds.
  • Onion – Diced yellow onion.
  • Broth – You want to go with a low sodium chicken broth and season to taste.
  • Seasoning/Garlic – Chili powder, cumin, coriander, oregano, salt and fresh ground black pepper. A flavorful, aromatic mix. You’ll also need some minced garlic.
  • Oil – Use a neutral oil like canola or vegetable oil.
  • Milk – A little 2% or whole milk to add some creaminess.
  • Cornstarch – Combined with the milk, it makes a slurry that helps to thicken the chili.

How to Make White Chicken Chili

Chicken, onion, and peppers are cooked with spices in a pot.
  1. Cut chicken into small bite-size pieces. Coat the bottom of a Dutch oven or large pot with two tablespoons vegetable oil and place over medium-high heat. Add chicken and saute for 4 to 5 minutes, or until nicely browned. While cooking, season with 1/2 teaspoon salt and fresh ground black pepper, to taste. Remove from heat and use a slotted spoon to transfer chicken to a plate. Set aside.
  2. Return pan to medium heat and add onion and peppers. Cook, stirring frequently, for several minutes until softened. Add 1 teaspoon minced garlic and cook, stirring, for another minute.
  3. Season the vegetable mixture with remaining 1/2 teaspoon salt, fresh ground black pepper, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon ground coriander, and 1 teaspoon oregano.
  4. Cook and stir for a minute or two or until fragrant.
White beans are smashed and added to a pot with broth.
  1. Rinse and drain one can of cannellini beans, transfer to a small bowl and lightly mash with a potato masher or the back of a spoon. Set aside. Rinse and drain remaining can of cannellini beans and pinto beans (do not mash) and set aside.
  2. Add the mashed beans and whole beans to the pot.
  3. Add the browned chicken and chicken broth. Stir well to combine the liquid with the mashed beans. Increase heat to high and bring mixture to a boil. Reduce heat to low, cover the pot, and simmer for 20 to 30 minutes.
  4. Combine the milk and cornstarch and stir it into the chili. Simmer over low heat until thickened.
A ladle rests in a pot of white chicken chili.

Serving Suggestions

Set out the toppings you love and let everyone build their own bowl full of deliciousness. Topping choices include shredded cheese, sour cream, avocado, and cilantro. And, don’t forget the tortilla chips!

A bowl of chicken chili surrounded by a pot and tortilla chips.

Storage Tips

Refrigerator

Transfer any leftover White Chicken Chili to an airtight container and promptly refrigerate. Use within 3 to 4 days or freeze for longer storage. Chili can thicken quite a bit upon chilling so add additional broth or a little water when reheating, if needed.

Freezer

Transfer the completely cooled chili to zippered gallon-size plastic storage bags. Push out the excess air, close the bags, lay them flat and freeze them solid. Once frozen, the bags can be stacked in your freezer to save space. For the best quality, use the chili within 3 to 4 months. To reheat, safely thaw the bags of chili in the refrigerator, then warm it on the stove or in the microwave.

A bowl of white chicken chili shot from over the top.

More Comforting Chicken Recipes

A spoon hovers over a bowl of chili.

This post was originally published on September 21, 2015. It has been updated with new text and images.

A bowl of chicken chili with cilantro and sour cream in the background.
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White Chicken Chili

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }
A delicious blend of chicken, spices, beans, and peppers come together to create this hearty White Chicken Chili. A bowl of this flavorful chili will warm you up from the inside out.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 365kcal

Ingredients

  • 1 ¼ to 1 ½ pounds boneless skinless chicken breast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt divided
  • freshly ground black pepper to taste
  • 2 14.5 ounce cans cannellini beans
  • 1 14.5 ounce can pinto beans
  • 1 cup chopped onion
  • 1 medium jalapeno pepper seeded as desired and diced
  • 1 medium poblano seeded and diced
  • 1 teaspoon minced garlic
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon oregano
  • 4 cups low sodium chicken broth
  • ¼ cup milk 2% or whole
  • 2 tablespoons cornstarch

Optional Toppings

  • shredded Monterey Jack cheese
  • avocado
  • cilantro
  • sour cream

For Serving

  • tortilla chips

Instructions

  • Cut the chicken into small bite-size pieces. Coat the bottom of a Dutch oven or large pot with two tablespoons canola or vegetable oil and place over MEDIUM-HIGH heat. Add the chicken and sauté for 4 to 5 minutes, or until nicely browned. While cooking, season with ½ teaspoon salt and freshly ground black pepper, to taste. Remove from the heat and use a slotted spoon to transfer the chicken to a plate and set it aside.
  • Meanwhile, rinse and drain one can of cannellini beans, transfer them to a small bowl and lightly mash with a potato masher or the back of a spoon. Set aside. Rinse and drain the remaining can of cannellini beans and pinto beans (do not mash) and set them aside.
  • Return the pot to MEDIUM heat and add the onion and peppers. Cook, stirring frequently, for several minutes until softened. Add 1 teaspoon minced garlic and cook, stirring, for another minute. Season the vegetable mixture with remaining 1/2 teaspoon salt, freshly ground black pepper, chili powder, cumin, coriander, and oregano. Cook and stir for a minute or two or until fragrant. Add the chicken broth, mashed beans, whole beans, and the browned chicken, stirring well to incorporate the mashed beans. Increase heat to HIGH and bring the mixture to a boil. Reduce the heat to LOW, cover the pot and simmer for 20 to 30 minutes.
  • In a small bowl or measuring cup, combine milk with cornstarch. Stir the mixture into the chili and simmer over LOW heat until thickened.
  • Serve with optional toppings and tortilla chips.

Notes

Storage Tips
Refrigerator
Transfer any leftover White Chicken Chili to an airtight container and promptly refrigerate. Use within 3 to 4 days or freeze for longer storage. Chili can thicken quite a bit upon chilling so add additional broth or a little water when reheating, if needed.
Freezer
Transfer the completely cooled chili to zippered gallon-size plastic storage bags. Push out the excess air, close the bags, lay them flat and freeze them solid. Once frozen, the bags can be stacked in your freezer to save space. For the best quality, use the chili within 3 to 4 months. To reheat, safely thaw the bags of chili in the refrigerator, then warm it on the stove or in the microwave.

Nutrition

Calories: 365kcal | Carbohydrates: 41g | Protein: 35g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1042mg | Potassium: 803mg | Fiber: 11g | Sugar: 3g | Vitamin A: 349IU | Vitamin C: 23mg | Calcium: 163mg | Iron: 6mg

Loosely adapted from Taste of Home

The post White Chicken Chili appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Air Fryer Fish Sticks

These homemade Air Fryer Fish Sticks are crispy, golden brown and deliciously seasoned. Use either cod or salmon fillets to create this healthy, super family friendly meal. Alternate oven directions included!

Fish sticks on a cutting board with tartar sauce and lemon wedges.

The first time I made these homemade Air Fryer Fish Sticks I used some frozen cod fillets I had picked up from Costco. They were unbelievably good and I thought, done and done… let’s get this recipe published! Well, this week I gave them another go with frozen salmon fillets and oh-me, oh-my, they were crazy DELICOUS! Like, seriously restaurant quality. I will be making these easy fish sticks on the regular.

The moral of this story is, use what you have access to, use what you love but whatever you do, make these Air Fryer Fish Sticks ASAP!

A stack of Air Fryer Fish Sticks and a jar of tartar sauce.

Ingredient Notes

The ingredients for making Air Fryer Fish Sticks with text overlay.
  • Fish fillets – You’ll need boneless, skinless fish fillets. I’ve tested this recipe with both cod and salmon and both were incredible. Cod is a more economical choice but I have to say that the salmon fish sticks blew me away. SO good! I always have a couple of different varieties of frozen fish fillets from Costco in my freezer. They are super high quality and come individually vacuum sealed which is super convenient. If frozen, the fish must be fully thawed before beginning.
  • Flour – I use all-purpose flour.
  • Eggs – You’ll need 3 large eggs.
  • Panko – Unseasoned panko bread crumbs are the best choice for breading and frying. They are made from white bread without the crust and have a larger grain than regular bread crumbs. The texture is light and airy and they will crisp to a perfect golden brown in the air fryer.
  • Salt and pepper – Salt and freshly ground black pepper.
  • Old Bay – This classic seafood seasoning blend has a distinct flavor that enhances seafood in just the right way. Old Bay Seasoning contains celery salt, a variety of other spices and a good amount of paprika which helps enhance the color of the breading.
  • Parsley – You want to go with dried parsley for the best result.
  • Garlic powder – To add even more flavor to the breading.
  • Nonstick spray – Most manufacturers warn that cooking spray with propellants can damage the nonstick coating of an air fryer basket over time. Instead, use a propellant free nonstick cooking spray. I like Chosen Foods Avocado Oil Spray, which is readily available at most major grocery stores and online. You can also use an oil mister and refill it with your own cooking oil, if preferred. Just be sure to use an oil with a high smoke point like canola or avocado oil.
  • Tartar sauce – I recommend mixing up a batch of my Homemade Tartar Sauce. It really elevates these Air Fryer Fish Sticks to restaurant quality.
  • Lemon – Serve the fish sticks with lemon wedges on the side.
Fish sticks on a cutting board with tartar sauce and lemon wedges.

How to Make Air Fryer Fish Sticks

Prepare the Fish and Breading Ingredients

  1. Pat the fillets dry with paper towels. Cut them lengthwise into approximately 1- x 4-inch strips. I cut my cod fillets into 3 strips each for a total of 12 strips.
  2. Season the fish with salt and a little pepper, to taste.
  3. In a shallow dish, I use glass pie dishes, mix together the flour and remaining salt and pepper. In a 2nd dish, beat the eggs. In a 3rd dish, combine the panko, Old Bay Seasoning, parsley, and garlic powder.

The Dry Hand-Wet Hand Breading Method

This classic method of breading is used for all kinds of foods and works perfectly for this recipe. One hand is designated the “dry hand” and the other the “wet hand”. This helps to keep your ingredients free from debris and your hands cleaner.

The wet hand dry hand breading method is demonstrated.
  1. Starting with the dry hand, coat each piece of fish with the seasoned flour.
  2. Using the same hand, set the flour coated fish down in the egg mixture. Switch to the wet hand to coat all sides of the fish in the beaten egg, allowing any excess to drip off and back into the dish.
  3. Use the wet hand to move the piece of fish over to the seasoned bread crumbs. Switch back to the dry hand to coat it well with bread crumbs on all sides. Transfer the breaded fish stick to a sheet of parchment paper or foil and repeat with the remaining fish sticks. You will probably find that you need to stop and wash your hands once or twice during the process. But, it works like a charm as long as you remember which hand is which!

Air Fry the Fish Sticks

Fish sticks are coated with propellant free cooking spray and cooked in an air fryer.

Preheat the air fryer to 400 degrees F for 5 minutes.

  1. Coat the basket of the air fryer with propellant free nonstick spray.
  2. Spray the tops of the breaded fish sticks with nonstick cooking spray and place them in the preheated air fryer, leaving a little space in between.
  3. Cook at 400 degrees for 8 minutes, flipping the fish halfway through the cooking time.

To keep your first batch warm while cooking the rest, place them on a baking sheet and transfer them to a 200 degree F oven.

A jar of tartar sauce in the middle of fish sticks.

Conventional Oven Instructions

The only downside that I’ve found to air frying is the need to cook in batches due to the limited capacity. If you are cooking for more than 4 people (like me every night!), you can cook a large batch of these fish sticks all at once in the oven to save time. The air fryer does a better job of replicating the frying process to create a super crispy, golden brown result, but oven-fried fish sticks are also very good.

  • Preheat the oven to 425 F. Coat a rimmed baking sheet generously with nonstick cooking spray.
  • Place the breaded fish sticks on the prepared baking sheet and spray the tops with nonstick cooking spray. Bake for 10 minutes. Remove the baking sheet from the oven and use tongs to flip the fish sticks (be sure to clos the oven door – you want it to stay HOT in there). Spray the tops with additional nonstick cooking spray. Return the fish sticks to the oven for an additional 4 to 6 minutes, or until crisped, golden, and the internal temperature is at least 145 degrees F when measured with an instant read thermometer.
A hand dipping a fish stick into a jar of tartar sauce.

Serving Suggestions

These yummy, crispy fish sticks are made even better with a squeeze of fresh lemon juice and my Homemade Tartar Sauce on the side. I like to serve them with Crispy Oven Baked Fries and coleslaw for a healthy meal everyone in my house loves.

Try them and drop me a line in the comments section below if you do. I love hearing how my recipes work out for you!

Fish sticks on a cutting board with tartar sauce and lemon wedges.

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Air Fryer Fish Sticks

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These homemade Air Fryer Fish Sticks are crispy, golden brown and deliciously seasoned. Use either cod or salmon fillets to create this healthy, super family friendly meal. Alternate oven directions included!
Course Main Course
Cuisine American
Diet Low Calorie, Low Fat
Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
Servings 4
Calories 337kcal

Ingredients

  • 1 ½ pounds cod or salmon fillets 4 fillets about 5 to 8 ounces each and 1-inch thick (see Notes below)
  • 1 teaspoon salt divided
  • ½ teaspoon freshly ground black pepper plus additional, to taste
  • ½ cup all purpose flour
  • 3 eggs
  • 1 ½ cups panko bread crumbs
  • 1 tablespoon Old Bay Seasoning
  • 2 teaspoons dried parsley
  • ½ teaspoon garlic powder
  • propellant free nonstick cooking spray like Chosen Avocado Oil Spray

For Serving

Instructions

  • Pat the fillets dry with paper towels Cut them lengthwise into 1- x 4-inch strips (I cut my cod fillets from Costco into 3 strips each to get 12 strips total). Season the fish with ½ teaspoon salt and a little pepper, to taste.
  • In a shallow dish (I use glass pie dishes), mix together the flour, remaining ½ teaspoon salt, and ½ teaspoon pepper. In a 2nd dish, beat the eggs. In a 3rd dish, combine the panko, Old Bay Seasoning, parsley, and garlic powder.
  • Preheat the air fryer to 400 degrees F for 5 minutes.
  • Coat each piece of fish with the seasoned flour, then coat it in the beaten eggs, and then coat it with the seasoned breadcrumbs. See the Notes section below for the dry hand-wet hand breading method.
  • Spritz the basket of the air fryer with propellant free nonstick spray. Coat the tops of the breaded fish with additional spray and place them in the preheated air fryer. Cook at 400 degrees for 8 minutes, flipping the fish halfway through the cooking time. The fish sticks should be crisped, golden brown and the internal temperature should be at least 145 degrees F when measured with an instant read thermometer. You can increase the cooking time, if needed.
  • To keep your first batch warm while cooking the rest, place them on a baking sheet and transfer them to a 200 degree F oven.
  • Serve with tartar sauce and lemon wedges on the side.

Alternate Conventional Oven Directions

  • Preheat the oven to 425 F. Coat a rimmed baking sheet generously with nonstick cooking spray.
  • Place the breaded fish sticks on the prepared baking sheet and spray the tops with nonstick cooking spray. Bake for 10 minutes. Remove the baking sheet from the oven and use tongs to flip the fish sticks (be sure to close the oven door – you want it to stay HOT in there). Spray the tops with additional nonstick cooking spray and return the fish sticks to the oven for an additional 4 to 6 minutes, or until crisped, golden, and the internal temperature is at least 145 degrees F.

Notes

Nutrition information provided is for Air Fryer Fish Sticks only and does not include condiments.

Cooking time is for two batches. Additional batches will increase the total time.

If you’d like to increase the amount of fish, this recipe makes enough breading to coat up to 2 pounds. If frozen, the fish must be fully thawed before beginning.

Propellant Free Nonstick Cooking Spray

Most manufacturers warn that cooking spray with propellants can damage the nonstick coating of an air fryer basket over time. Instead, use a propellant free nonstick cooking spray. I like Chosen Foods Avocado Oil Spray, which is readily available at most major grocery stores and online. You can also use an oil mister and refill it with your own cooking oil, if preferred. Just be sure to use an oil with a high smoke point like canola or avocado oil.

Dry Hand-Wet Hand Breading Technique

One hand is designated the “dry hand” and the other the “wet hand” which helps to keep your ingredients free from debris and your hands cleaner.

  • Starting with the dry hand, coat each piece of fish with the seasoned flour.
  • Using the same hand, set the flour coated fish down in the egg mixture. Switch to the wet hand to coat all sides of the fish in the beaten egg, allowing any excess to drip off and back into the dish.
  • Use the wet hand to move the piece of fish over to the seasoned bread crumbs. Switch back to the dry hand to coat it well with bread crumbs on all sides. Transfer the breaded fish stick to a sheet of parchment paper or foil and repeat with the remaining fish sticks. You will probably find that you need to stop and wash your hands once or twice during the process. But, it works like a charm as long as you remember which hand is which!

Nutrition

Serving: 3fishsticks | Calories: 337kcal | Carbohydrates: 29g | Protein: 39g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 886mg | Potassium: 823mg | Fiber: 2g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 3mg

The post Air Fryer Fish Sticks appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Italian Wedding Soup

Italian Wedding Soup

This is the best Italian wedding soup I’ve ever made! It is packed with homemade meatballs, loads of veggies and fresh herbs. And it’s done in about half an hour!

We are including instructions for making this soup in the slow cooker and Instant Pot too! You can choose the cooking method that works best for you and your schedule.

Why Italian Wedding Soup?

Did you know I used to work for Jet Blue? Yup. Totally worked from home before that was even a thing answering a bazillion calls clear through the night at times and occasionally getting screamed at and not once was it deserved. 

I know, you’re tempted to not believe me, but here’s an example:

A huge hurricane all 2009 style was hitting and flights were grounded everywhere. A woman had booked a vacay to an island right in the path and was INFURIATED we had cancelled her flight. As she was screaming at me that this was unprofessional because a ticket is a contract she suddenly got the idea that we should rebook her like other airlines do if a flight is cancelled. I tried to explain that all airlines weren’t flying because of the hurricane at which point she used some colorful language to demand a private plane. 

I couldn’t even respond at that point. 

It. Was. A. Hurricane.

Now before you get all worked up that I’m telling a story instead of teaching to cook, this has a purpose. 

A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

Before we could work we had to do a training for several weeks until midnight every night at the call center a good 45 minutes away. When we got there it was dinnertime, and if we were lucky a little cafe had an Italian wedding soup that was so good!

I’ve dreamed of it ever since, but it has taken me years to create the recipe and this is it! 100% exactly as I remember it. 

Ingredients for Italian Wedding Soup

We love to make our own meatballs for this recipe, but if you want to cut out that step, you can totally buy frozen chicken meatballs at the grocery store. If you buy your meatballs, skip to the ingredients list for just the soup.

Meatballs

  • Ground Turkey (or chicken)
  • Italian Sausage
  • Breadcrumbs
  • Fresh Parmesan
  • Italian Seasoning
  • Garlic
  • Egg
  • Kosher Salt
  • Black Pepper

For the Soup

  • Olive Oil
  • Yellow Onion
  • Carrots
  • Celery
  • Fresh Thyme
  • Chicken Broth
  • Acini di Pepe
  • Baby Spinach
  • Fresh Dill
  • Fresh Parmesan

All measurements for each ingredient can be found in the recipe card below.

A bowl of Italian Wedding soup with a spoon in it. The soup is packed with colorful vegetables and meatballs. The bright green spinach brightens up the soup.

How to Make Italian Wedding Soup

Again, if you’re buying meatballs pre-made, skip to the soup instructions. Let’s start with making the homemade meatballs:

For the Meatballs

  • Combine the meats, breadcrumbs, parmesan, Italian seasoning, garlic and egg in a large bowl. Season with salt and pepper.
  • Form into mini meatballs (about 1/2″ diameter).
    • PRO TIP: We use a very small cookie scoop. Don’t fill it full all the way. The smaller the better.
  • Heat a tablespoon of oil in a Dutch oven over medium heat. Cook the meatballs in batches until they are browned on the outside and they are cooked through.
  • Remove from the pot and set them aside.

Browning the meatballs adds so much flavor! Don’t skip this step!

For the Soup

  • Heat more oil and add the veggies and thyme. Then add the chicken broth and bring to a boil.
  • Add the pasta and meatballs and lower the temperature to a simmer. Cook long enough to cook the pasta.
  • Toss in the spinach and cook for about 1 minute.
  • Garnish servings with fresh dill, and more thyme and parmesan.
Detailed instructions can be found in the recipe card at the end of this post.

What to Eat with Italian Wedding Soup

I can’t sit down with a bowl of soup unless there is some bread for dipping. Here are a few of my favorites:

If you’re not into dipping bread in soup, then we can’t be friends! Haha! Ok, jk…we can be friends, but I don’t understand you! Make a sweet quick bread to eat with it:

A bowl of Italian Wedding soup with a spoon in it. The soup is packed with meatballs and carrots and spinach.

How Long Will Italian Wedding Soup Keep?

Refrigerate in a container with a tight fitting lid for up to 5 days.

What is Acini di Pepe?

Acini di Pepe is a form of pasta that is very small.

What is a Substitute For Acini di Pepe Pasta?

If you can’t find acini di pepe, you can use another small shaped pasta such as orzo, pastina or small stars.

Can You Freeze Soups With Pasta in Them?

Soups containing pasta do not hold up very well in the freezer. Pasta tends to absorb the liquids and gets mushy when frozen.

You can freeze this soup without the pasta and then heat it up on the stove and add the pasta before serving.

 

One of my favorite things is trying to copycat a recipe that I’ve had somewhere and fallen in love with. I love to test and test different combinations and flavors until I get it just right. That’s how this Italian wedding soup came to be! It is so flavorful and easy!

Raised in the Kitchen - Carrian Cheney

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A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

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Italian Wedding Soup

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Course 50 of the Best Easy Soup Recipes for Families
Cuisine Italian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8
Calories 348kcal

Ingredients

Meatballs *See Note

  • 3/4 Pound Turkey ground, or chicken
  • 1/2 Pound Italian sausage casings removed
  • 1/2 Cup Bread Crumbs White
  • 1/3 Cup Parmesan freshly grated
  • 1 1/2 teaspoons Italian seasoning
  • 3 Cloves Garlic minced
  • 1 Egg large
  • Kosher salt
  • Black Pepper freshly ground

For the Soup

  • 2 Tablespoons Olive Oil extra-virgin, divided
  • 1 Cup Yellow Onion chopped
  • 2 Carrots medium, peeled and chopped
  • 3/4 Cup Celery chopped
  • 2 teaspoons Thyme freshly chopped, plus more for garnish
  • 8 Cups Chicken Broth low sodium
  • 1 Cup acini di pepe
  • 4 Cups Baby Spinach
  • 1 teaspoon Dill freshly chopped, for garnish
  • 1/3 Cup Parmesan freshly grated, for serving

Instructions

For the meatballs

  • In a large bowl, stir ground meats, bread crumbs, Parmesan, seasoning, garlic, and egg until combined. Season with salt, pepper. Form into meatballs approximately 1/2″ in diameter.
  • In a large Dutch oven or stock pot over medium heat, heat 1 tablespoon oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot with a slotted spoon and set aside on a plate.

For the soup

  • Heat remaining oil and then add onion, carrots, celery, and thyme. Cook until fragrant about, 3 to 4 minutes. Add chicken broth and bring to a rapid boil. Add pasta and meatballs and lower to a simmer. Simmer until the pasta is cooked, 5 to 7 minutes. Add in the spinach and cook, stirring occasionally until wilted, about 1 minute more.
  • Garnish each bowl with dill, thyme and more Parmesan.

Notes

Note: you can buy chicken meatballs in the freezer section at some stores.

This soup will keep for 3-5 days in the refrigerator.

 

INSTANT POT: Brown the meatballs in batches in saute mode then cook them all on high for 3-5 minutes. Add all the remaining ingredients except the pasta and spinach cook on high for 3 more minutes. Remove lid and add pasta and cook a final 3 min , stir in spinach and allow to sit for up to five minutes before serving to wilt the spinach.

SLOW COOKER: Cook the meatballs on the stove top as stated in the instruction. Add all the ingredients (except the pasta and spinach) to a crockpot on low for 5 hours or high for 2-3 hours. Add the pasta for the last hour and the spinach for the last 10 minutes.

Nutrition

Serving: 1g | Calories: 348kcal | Carbohydrates: 27g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 1323mg | Potassium: 544mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4139IU | Vitamin C: 25mg | Calcium: 175mg | Iron: 3mg

A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

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READ: Italian Wedding Soup

Originally posted at Oh Sweet Basil

Sweet and Spicy Chicken Soup

Overhead view of chicken soup in a white bowl with green onions

Soups are a great addition to your brunch lineup. While traditional brunch fare like breakfast casseroles, quiches, pancakes and waffles are always popular, don’t forget the power of soup or stew when it comes to feeding your brunch guests (or yourself) something comforting and delicious. Along those lines, today we have a delicious and unique…

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The post Sweet and Spicy Chicken Soup appeared first on Heavenly Home Cooking.

Originally posted at Heavenly Home Cooking

Hello Again!

Hello my friends! 
My, it sure has been a while. Nine months, to be exact when I published this Ramen recipe. And while I love the recipe and make it at least every 2 weeks (my husband actually cooks it more than I do – he rocks!!), I’m getting a little tired of seeing it as soon as I open my blog. New recipe coming tomorrow!! 
I knew I’d always come back to this blog, I just had to take some time to focus on me. 
Back in December I had some health issues that led me to explore cutting gluten and dairy as well as focusing on an anti-inflammatory diet at the recommendation of my doctor.  For the first few weeks I completely cut all gluten and dairy out and quickly lost almost 20 pounds.  I did miss cheese so much, but came to realize that I was addicted to it. I depended on it. I always turned to it for some quick protein instead of taking the time to make breakfast or prep lunch. And while I have been able to eat very small amounts of cheese every now and then, but any more than that and I’m in pain and bloated! This makes me think back to so many times in my life when I thought I was sick, but it was probably all food based.
As for the gluten, I can mostly tolerate it, but because of the weight loss I now focus on avoiding carbs such as bread, pasta, waffles, flour tortillas, etc. I haven’t had pasta since December!!! And pasta is another thing I’d turn to for a quick and easy dinner. 
Throughout the process I learned that I don’t need to replace everything I removed with a gluten free or dairy free option. There are a few things that I do buy when I want to indulge – like Trader Joe’s gluten free sandwich bread when I want a good BLT, gluten free panko for chicken cutlets (I actually now prefer the GF panko over regular!!), or Lotus Foods Gluten Free Ramen noodles when I make ramen. But overall I just eat differently. 
I also learned so much more about food allergies and how dangerous they can be for many people. So while I feel lucky that I can tolerate these foods to a point, I have serious empathy for those who cannot. This post is not in any way about a food allergy, but simply my quest to use food as medicine and to focus on being healthier. 
So as I move forward with this blog I’ll share what I’m eating but also things I cook for my family. After a few months it became really easy to cook pasta or bread for them and not crave it, so at this point my cravings are pretty much gone and I like the way that I eat.
I look forward to sharing many new recipes with you!! 

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Originally posted at Maryellens Cooking Creations

Easy Pork Ramen

One of my favorite things about visiting my sister and brother-in-law in Portland, Oregon, (besides seeing them and my adorable new nephew!!) is the food scene. I have had some of my best meals in this great town – seriously, even the airport has such a great restaurant  – The Country Cat – that I go back to the airport early JUST so I can eat there. Plus, I am lucky to have foodies in my family who enjoy taking me to great places! 
The first time I went out there I got to experience something for the first time – ramen. Confession… I didn’t have my first real bowl of ramen until I was 40.  It’s not because I didn’t want to try it, we just don’t have any ramen places around here! 
The next summer when I visited we went to the Pine Street Market, a very cool food hall. Walking around this place is like a trip to heaven for a foodie. Nine of the city’s best chefs and restaurants all in one place! How do you decide what to eat? 
I went with ramen, as well as some pork buns from another spot, and once again, my meal in the great PDX did not disappoint. Rich, salty broth with curly noodles, scallions, spinach, and thinly sliced pork. This soup IS a meal. 
When I returned home I was craving ramen so badly that I had to try to recreate it. I thought back to the few times I had ramen and just went based on my memory of the flavors and ingredients.

I made a chicken stock-based broth with soy sauce, rice vinegar, and a few other ingredients. We filled our bowls with mushrooms, scallions, thinly sliced grilled pork, noodles, and an egg. Craving satisfied!

Note: you can sub any protein for the pork. The last time I made it I used crispy, pan-seared tofu. You could also use chicken, beef, shrimp, mussels, clams, etc – really anything you like! Experiment with different flavors and ingredients, too – add a dash of fish sauce, dried kelp, bonito flakes, grated carrots, miso paste, sprouts, or oyster sauce.



Easy Pork Ramen
Original Recipe by Mary Ellen of Mary Ellen’s Cooking Creations

Ingredients 

  • 1 tsp olive oil
  • 2 cloves of garlic, pressed 
  • 1 tsp ginger (I used the jarred ginger – prefer the consistency)
  • 32 oz low sodium chicken broth
  • 2 Tbsp low sodium soy sauce
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp mirin
  • 1 bunch green onions – stems cut at 2 inches, the rest chopped 
  • 1 c sliced shiitake mushrooms
  • 1 tsp miso paste
  • 2 soft or hard-boiled eggs (your preference)
  • 1 grilled pork chop, thinly sliced *
  • 8 oz cooked noodles of your choice (soba, ramen, Chinese noodles)
  • Optional: bok choy, napa cabbage, kale, or spinach
  • Optional for serving: Sambal Oelek 
* I season the pork chop with salt and pepper and grill it to 140 degrees; let rest 5 minutes before slicing. 
Directions

  • Heat olive oil in a pot
  • Add the garlic and ginger; saute 1 minute
  • Add the broth, soy sauce, rice wine vinegar, sesame oil, mirin, and green onion stems. Bring to a steady simmer and then reduce to a low simmer for 15 minutes.
  • Remove the green onion stems and add the mushrooms. Let simmer 3 minutes. 
  • If using greens, add them to the pot for one minute before you are ready to serve. 
  • Remove from the heat and stir in the miso until combined. 
  • To plate: Put noodles, chopped green onions, greens, mushrooms,
    and sliced pork in a bowl. Pour broth on top and garnish with Sambal and an egg. 
Quick and Easy Pork Ramen! A rich, miso broth with mushrooms and bok choy. Add noodles, sliced pork, green onions, an egg, and sambal. Weeknight meal!

Originally posted at Maryellens Cooking Creations

Spicy Quinoa Corn Chowder

A take on corn chowder using quinoa instead of potatoes, and with a spicy kick!

On Christmas Eve we were hanging out with family at my parents’ house. My cousin handed my daughter a gift that she immediately started to open. When she got some of the paper off, she saw the American Girl logo on the box and started to get really excited. Meanwhile, we are all sitting there thinking “oh no, she thinks it is a doll.” There is no way it was a doll, it was a flat, square box. She continues to rip off the paper as we all hold our breath. Well, once she saw that the box contained her own set of cooking utensils, she screamed “YES!!!!” over and over and kept jumping up and down. BEST reaction EVER, and my cousin wins the prize for best gift ever! 

In addition to the cooking tools, we gave our daughter a set of plastic chopping knives, so she now has her own drawer in the kitchen with all of her tools. Every time she is ready to cook with me she pulls out every single tool, even if she only needs a knife and a spoon, grabs her stool and gets to work. 

The last time we cooked together we made this Spicy Quinoa Corn Chowder – a hearty yet healthy soup using quinoa in place of potatoes, and only a touch of cream. 

I like a bit of kick in my corn chowder, so the minced jalapeno adds just the perfect amount. I round it out with some chili powder and cumin for that smoky flavor. The next time you want a chowder, try using quinoa – it worked so well in this soup and one cup was a delicious and filling lunch. 

Spicy Quinoa Corn ChowderOriginal Recipe by Mary Ellen of Mary Ellen’s Cooking Creations
Ingredients

  • 1 Tbsp light olive oil
  • 1 carrot, diced
  • 1 stalk of celery, diced
  • 1 small onion, diced
  • 1 jalapeno, seeds and stems removed, minced
  • 1/2 red bell pepper, diced
  • 1 clove of garlic, minced
  • 1 sm can creamed corn
  • 3/4 c frozen corn
  • 1/2 c quinoa, rinsed
  • 1 tsp each chili powder and cumin
  • 1/2 tsp each salt and black pepper
  • 4 c low sodium chicken (or vegetable) broth
  • 1/2 c light cream
Directions
  • Heat olive oil in a large soup pot or Dutch oven
  • Add the carrots, celery and onion; saute 2 minutes
  • Add the jalapeno, garlic and red pepper; saute 2-3 minutes
  • Add the frozen corn and creamed corn; stir
  • Add the quinoa and spiced, stir to combine
  • Add the broth and bring to a boil. Cover, lower heat and let simmer 15-20 minutes until quinoa has cooked through.
  • Add the cream and stir. Adjust seasoning if necessary

Originally posted at Maryellens Cooking Creations