The moment the first chill of autumn arrives, I crave something warm, comforting, and bursting with flavor. That’s when my Chicken Enchilada Soup becomes my go-to recipe, a dish that has truly elevated my weeknight meals. The sizzle of the onion and jalapeño mingling in a pot creates a symphony of scents that can lift anyone’s spirits, transforming my kitchen into a cozy oasis.

This soul-warming soup isn’t just good for the soul—it’s also a breeze to make! With just 10 minutes of prep and a total cooking time of 35 minutes, I can whip up a hearty meal that feeds the whole family. Each spoonful is a delightful marriage of zesty enchilada sauce, creamy cheeses, and tender pieces of chicken. Trust me, it’s a dish that has turned my friends into soup enthusiasts, captivating even the pickiest eaters among us. So let’s dive in and transform your dinner routine with this simple yet irresistible Chicken Enchilada Soup!

Chicken Enchilada Soup Ingredients

• Get ready for a flavor-packed experience!

For the Spices

• Chili powder – adds depth and warmth to your soup.
• Mustard powder – provides a subtle tang that enhances the flavor profile.
• Garlic powder – boosts the savory notes in the chicken enchilada soup.
• Onion powder – complements the fresh onion for an extra layer of taste.
• Cumin – a key ingredient that imparts a comforting earthiness.
• Cinnamon – a pinch brings a surprising hint of sweetness.
• Cayenne pepper – adjust this for your desired spice level; a little goes a long way.

For the Base

• Butter – adds richness and depth to the soup’s flavor.
• Olive oil – helps in sautéing the vegetables for a delightful aroma.
• Yellow onion, diced – a classic base for flavor in many dishes; it caramelizes beautifully.
• Jalapeno pepper, diced – brings a kick of heat; remove seeds for less spice.
• Garlic, minced – essential for a robust, aromatic foundation.

For the Soup

• Red enchilada sauce – the star of the dish, lending vibrant flavor.
• Diced tomatoes with green chilies – adds freshness and a zesty punch; do not drain.
• Black beans – provides protein and texture; rinse to reduce sodium content.
• Canned whole kernel corn – sweet pops of corn balance the spices; drain before adding.
• Hot sauce (optional) – customize the heat to your taste preference.
• Chicken broth – forms the comforting liquid base of your soup.
• Boneless skinless chicken breast – ensures tender meat that shreds beautifully.

For the Creaminess

• Cream cheese, cubed and softened – results in a rich and creamy texture.
• Cheddar cheese, shredded – melty goodness that adds sharpness to the soup.
• Monterey Jack cheese, shredded – provides a smooth and creamy finish.

How to Make Chicken Enchilada Soup

1. Combine spices: Gather all the seasoning ingredients like chili powder and cumin, mixing them well in a small bowl. Set aside and let the cream cheese soften at room temperature for easier incorporation.

2. Sauté vegetables: Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onions and jalapeño pepper, cooking for about 4 minutes until soft. Stir in the minced garlic for an additional minute until fragrant.

3. Add chicken and ingredients: Pat chicken dry and season both sides with salt and pepper. Place it into the soup pot along with the red enchilada sauce, diced tomatoes (with juices), drained black beans, drained corn, chicken broth, and any hot sauce if desired.

4. Cook chicken: Bring the soup to a gentle boil and let it simmer for about 15-20 minutes, allowing the chicken to cook through. Once done, remove the chicken and shred it using two forks, then return the shredded chicken to the pot.

5. Incorporate cheese: Reduce heat to low and stir in the softened cream cheese until it’s fully blended. Next, add in the shredded cheddar and Monterey Jack cheeses, mixing until melted and creamy.

6. Season and serve: Taste the soup and adjust seasoning if needed. Serve your creamy Chicken Enchilada Soup warm, and enjoy all the flavors!

Optional: Garnish with fresh cilantro or a dollop of sour cream for extra flair.

Exact quantities are listed in the recipe card below.

Chicken Enchilada Soup Variations

Feel free to personalize your Chicken Enchilada Soup with these fun twists and swaps that enhance flavor and suit your preferences!

• Vegetarian: Substitute chicken with diced tofu or additional beans for a protein-packed, meat-free option. The robust flavors of the enchilada sauce will still shine through!

• Spicy Kick: Add in more diced jalapeños or a few diced chipotle peppers in adobo sauce. This will give your soup a smoky, fiery depth, perfect for those who love the heat.

• Dairy-Free: Use cashew cream instead of cream cheese and skip the cheese or use a dairy-free alternative. You can still achieve a rich texture without the dairy!

• Corn Chowder Style: Toss in some diced potatoes for extra heartiness. These will soak up the delicious soup flavors while adding a comforting, creamy feel.

• Roasted Veggies: Amp up your nutrient intake by adding roasted bell peppers, zucchini, or corn throughout the cooking process. Not only do they contribute vibrant colors, but they also enhance the flavor.

• Herb Infusion: Fresh cilantro or lime juice stirred in just before serving brightens the soup and adds a fresh, zesty finish. Plus, a sprinkle of green onion offers an additional crunch!

• Coconut Cream Twist: For a unique flavor profile, replace cream cheese with coconut cream. It adds a subtle sweetness and creaminess that beautifully contrasts the spices.

• Quinoa Boost: Stir in cooked quinoa just before serving, elevating the nutritional content. This twist provides a delightful texture and ensures the soup remains hearty and filling.

How to Store and Freeze Chicken Enchilada Soup

Fridge: Store your Chicken Enchilada Soup in an airtight container for up to 3 days. Make sure it cools completely before sealing to maintain freshness.

Freezer: Portion the soup into freezer-safe containers to keep it for up to 3 months. Be sure to leave some space at the top, as the soup will expand when frozen.

Reheating: When ready to enjoy, thaw the soup overnight in the fridge, and reheat gently on the stove over medium-low heat until warmed through. Add a splash of chicken broth if needed for consistency.

Airtight Container: Always use a good-quality airtight container to preserve the rich flavors and creamy texture of your Chicken Enchilada Soup.

Make Ahead Options

These Chicken Enchilada Soup preparations are perfect for busy weeknights and meal prep! You can chop the onions, jalapeños, and garlic, and combine the spices up to 24 hours in advance. Simply store them in airtight containers in the refrigerator. The shredded chicken can also be cooked and stored in the soup to keep it flavorful; just refrigerate the soup for up to 3 days. When you’re ready to enjoy, reheat the soup gently on the stove over low heat, then stir in the cream cheese and shredded cheeses just before serving to ensure they melt beautifully, giving you that deliciously creamy texture. With a little prep, you’ll have a comforting meal ready in no time!

What to Serve with Chicken Enchilada Soup?

Elevate your cozy dinner experience with these delightful side dishes that perfectly complement the rich and zesty soup.

• Crispy Tortilla Chips: Ideal for dipping, these crunchy bites add texture and enhance the flavor of the soup. A sprinkle of salt elevates the taste even further!

• Fresh Guacamole: Smooth and creamy, guacamole provides a refreshing contrast to the hearty flavors of the enchilada soup. Scoop some up with tortilla chips for a perfect pairing.

• Mexican Street Corn Salad: The sweetness of corn, combined with tangy lime and creamy cheese, creates a vibrant side that brightens the entire meal. It’s a colorful addition that’s sure to impress!

• Avocado Salad: A light salad with ripe avocados, cherry tomatoes, and a squeeze of lime offers a fresh and zesty balance to the richness of the soup. It adds a burst of freshness to each bite.

• Pineapple Jasmine Rice: Delicately sweet, this fragrant rice dish brings a tropical note, wonderfully complementing the robust flavors of the soup while providing a comforting side.

• Chilled Watermelon Slices: Refreshing watermelon slices are perfect for cooling down the heat of your enchilada soup. Their juiciness offers a playful contrast and is a delightful surprise to the taste buds.

• Classic Margaritas: For a festive touch, pair the dish with zesty margaritas to elevate the entire dining experience. The tangy lime complements the richness of the soup, creating an unbeatable combination.

Chicken Enchilada Soup Recipe FAQs

How do I select ripe ingredients for my Chicken Enchilada Soup?
Absolutely! For optimal flavor, choose fresh ingredients. Look for firm, vibrant jalapeños without dark spots and onions that are solid and dry. When selecting canned goods, avoid dented cans, and ensure your red enchilada sauce has a vibrant color without any separation.

How should I store leftover Chicken Enchilada Soup?
Store your Chicken Enchilada Soup in an airtight container in the fridge for up to 3 days. Make sure it cools to room temperature before sealing to preserve the flavor and prevent spoilage. You can easily enjoy it again by reheating!

Can I freeze Chicken Enchilada Soup?
Yes! Portion the soup into freezer-safe containers, leaving about an inch of space at the top because the soup expands as it freezes. It will stay fresh for up to 3 months. To thaw, simply transfer the container to the refrigerator overnight and reheat gently on the stove when you’re ready to enjoy!

What should I do if my soup is too thick?
If your Chicken Enchilada Soup turns out too thick, no worries! Gradually stir in a little chicken broth or water until you reach your desired consistency. This will help restore the creaminess while ensuring all those delicious flavors shine through!

Are there any dietary concerns I should keep in mind?
If you’re cooking for someone with dietary restrictions, be careful about allergies! This recipe contains dairy and can be high in sodium. Opt for low-sodium chicken broth and use dairy-free cream cheese alternatives if needed. Additionally, if your guests have a gluten sensitivity, check that your enchilada sauce is gluten-free!

Can I add more vegetables to my Chicken Enchilada Soup?
Very much so! The more the merrier! Incorporating vegetables like bell peppers, zucchini, or even spinach can add vibrant colors and extra nutrients. Just sauté them alongside the onion and jalapeño for a delicious twist on the classic recipe.

Chicken Enchilada Soup

A comforting Chicken Enchilada Soup that warms you up with zesty flavors and creamy textures.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 cups

Course: DINNER RECIPES

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Spices

• 2 tbsp chili powder
• 1 tbsp mustard powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp cumin
• 1 pinch cinnamon
• 1 tsp cayenne pepper adjust to taste

Base

• 2 tbsp butter
• 2 tbsp olive oil
• 1 cup yellow onion, diced
• 1 medium jalapeño pepper, diced remove seeds to reduce spice
• 3 cloves garlic, minced

Soup

• 2 cups red enchilada sauce
• 1 can diced tomatoes with green chilies do not drain
• 1 can black beans rinsed and drained
• 1 can canned whole kernel corn drained
• 1 tbsp hot sauce optional
• 4 cups chicken broth
• 1 lb boneless skinless chicken breast

Creaminess

• 8 oz cream cheese, cubed and softened
• 1 cup cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded

Equipment

• large soup pot

Method

 

Preparation

1. Combine spices: Gather all the seasoning ingredients like chili powder and cumin, mixing them well in a small bowl. Set aside and let the cream cheese soften at room temperature for easier incorporation.
2. Sauté vegetables: Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onions and jalapeño pepper, cooking for about 4 minutes until soft. Stir in the minced garlic for an additional minute until fragrant.
3. Add chicken and ingredients: Pat chicken dry and season both sides with salt and pepper. Place it into the soup pot along with the red enchilada sauce, diced tomatoes (with juices), drained black beans, drained corn, chicken broth, and any hot sauce if desired.
4. Cook chicken: Bring the soup to a gentle boil and let it simmer for about 15-20 minutes, allowing the chicken to cook through. Once done, remove the chicken and shred it using two forks, then return the shredded chicken to the pot.
5. Incorporate cheese: Reduce heat to low and stir in the softened cream cheese until it's fully blended. Next, add in the shredded cheddar and Monterey Jack cheeses, mixing until melted and creamy.
6. Season and serve: Taste the soup and adjust seasoning if needed. Serve your creamy Chicken Enchilada Soup warm, and enjoy all the flavors!

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

Optional: Garnish with fresh cilantro or a dollop of sour cream for extra flair.

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There’s something truly comforting about the vibrant, zesty aroma of a lemon-infused dish filling the kitchen. When I first experimented with Slow Cooker Lemon Herb Chicken and Rice, I couldn’t believe how effortlessly it captivated my family’s taste buds. This recipe transforms simple ingredients into a hearty meal that makes weeknight dinners feel special, even when the clock is ticking.

I often find myself rushing home after a long day, wishing for a flavorful dinner without the hassle of elaborate preparation. Enter this culinary gem! With only five minutes of prep time, I can toss everything into the slow cooker and let it work its magic. The chicken becomes tender, soaking up all those delightful flavors while the Jasmine rice completes the dish with a fluffy texture.

Join me in discovering how this easy yet impressive meal can brighten up your dinner table and banish bland meals for good!

Slow Cooker Lemon Herb Chicken and Rice Ingredients

Transforming your dinner in just a few minutes!

For the Chicken
• Boneless chicken thighs – tender and juicy, they absorb the lemony goodness beautifully.
• Chicken broth – enhances the savory depth of flavor; use low-sodium for a healthier option.

For the Seasoning
• Lemon zest and juice – adds a bright, zesty kick to the dish; fresh is best for maximum flavor.
• Salt – essential for bringing out the flavors; adjust to taste.
• Pepper – a staple seasoning that complements the other ingredients perfectly.
• Garlic powder – provides a rich aromatic quality; great for a quick flavor boost.
• Onion powder – rounds out the savory profile with its mild sweetness.
• Crushed red pepper flakes – adds a gentle heat; omit if you prefer a milder dish.
• Paprika – contribute both flavor and a lovely color to the chicken.
• Italian seasoning – a blend of herbs that enhances the overall taste profile.
• Fresh garlic (or minced) – for an extra layer of flavor; fresh garlic has a more vibrant taste.

For the Rice
• Jasmine rice – this long-grain rice cooks beautifully and has a subtle floral aroma; it’s perfect in this dish.
• Water – helps the rice cook properly; be sure to follow the rice-to-liquid ratio for the best results.

With these carefully selected ingredients, your Slow Cooker Lemon Herb Chicken and Rice will turn into a delightful meal that your family will love!

How to Make Slow Cooker Lemon Herb Chicken and Rice

1. Prepare the Chicken: Place the boneless chicken thighs in the slow cooker. This ensures that they absorb all those delicious flavors while cooking to tender perfection.

2. Mix the Ingredients: Add the chicken broth, lemon zest and juice, salt, pepper, garlic powder, onion powder, crushed red pepper flakes, paprika, Italian seasoning, and minced garlic. Stir well to combine, letting those vibrant flavors meld together.

3. Incorporate the Rice: Add the uncooked Jasmine rice and water to the mixture. Give it another gentle stir to ensure everything is evenly distributed for optimal cooking.

4. Set the Cooker: Cover the slow cooker and set it to low. Let it cook for 3 hours, or 180 minutes, allowing the chicken to become tender and the rice to fluff deliciously.

5. Fluff and Serve: After cooking, use a fork to fluff the rice. This step enhances the texture, making it light and airy before serving.

Optional: Garnish with fresh parsley for a pop of color and extra flavor.

Exact quantities are listed in the recipe card below.

Slow Cooker Lemon Herb Chicken and Rice Variations

Feel free to add your personal twist to this delightful dish, making it even more special for your family!

• Herb-Infused: Swap Italian seasoning for fresh herbs like rosemary or thyme for an aromatic upgrade. The fragrance will envelop your kitchen, adding an inviting touch.

• Citrus Burst: For a zestier flavor, add orange zest along with the lemon. This vibrant mix will brighten the dish and excite your taste buds.

• Vegetable Medley: Toss in chopped vegetables like bell peppers, carrots, or spinach for a nutrient boost and colorful presentation. They’ll cook perfectly alongside the chicken, adding heartiness.

• Spicy Kick: Increase the crushed red pepper flakes or add diced jalapeños for a fiery twist. This heat will awaken your palate and keep dinner exciting!

• Creamy Finish: Stir in a spoonful of cream cheese or sour cream after cooking for a rich, creamy texture that enhances the flavors beautifully.

• Grain Swap: Swap Jasmine rice for quinoa or brown rice for a healthier whole grain option. This will alter the texture slightly but keep the heartiness of the dish intact.

• Honey Glaze: Drizzle some honey over the chicken before serving for a touch of sweetness that beautifully balances the savory flavors.

• Stock Variation: Use vegetable or mushroom broth instead of chicken broth for a lighter, vegetarian-friendly alternative that still packs in plenty of flavor.

These variations not only customize your meal but also allow you to tailor it to your family’s tastes and dietary needs! Enjoy experimenting!

What to Serve with Slow Cooker Lemon Herb Chicken and Rice?

Elevate your meal with delightful sides that compliment the zesty, comforting flavors of this dish.

• Steamed Green Beans: Their crispness balances the tenderness of the chicken and rice, adding a fresh touch to your plate.

• Garlic Roasted Broccoli: The nutty flavor of roasted broccoli pairs beautifully with lemony chicken, creating a vibrant and healthy side.

• Citrus Salad: A refreshing mix of oranges and arugula can brighten your meal, adding a refreshing contrast to the savory dish.

• Creamy Mashed Potatoes: These fluffy potatoes provide a comforting, rich base, perfect for soaking up any leftover lemony sauce.

• Herb-Infused Quinoa: Unique and nutty, quinoa adds an excellent texture and health boost, enhancing the dish’s wholesome appeal.

• Chilled White Wine: A crisp Sauvignon Blanc with citrus notes will enhance the lemony flavors of your chicken, making every bite delightful.

• Lemon Sorbet: As a light dessert, it cleanses the palate after the savory meal and leaves a refreshing finish.

Enjoy this medley of flavors and textures that harmonize with your Slow Cooker Lemon Herb Chicken and Rice, creating memorable meals that nourish your family!

Make Ahead Options

These Slow Cooker Lemon Herb Chicken and Rice are perfect for busy weeknights, allowing you to enjoy a homemade meal with minimal hassle. You can prep the chicken with all the seasonings and chicken broth up to 24 hours in advance, ensuring that all those delightful flavors infuse the meat perfectly. Simply combine the chicken thighs, broth, lemon zest and juice, and spices in your slow cooker and refrigerate overnight. On the day you plan to serve, all you need to do is add the uncooked Jasmine rice and water before covering and cooking on low for 3 hours. This way, you can have a comforting, flavorful dinner ready with just a glance at your kitchen clock!

How to Store and Freeze Slow Cooker Lemon Herb Chicken and Rice

Fridge: Store leftovers in an airtight container for up to 3 days. Make sure to let it cool completely before sealing to preserve freshness.

Freezer: For longer storage, you can freeze portions in freezer-safe bags for up to 3 months. Remember to remove as much air as possible to prevent freezer burn.

Reheating: When ready to enjoy, thaw in the fridge overnight and reheat in the microwave or on the stovetop until warmed through. Add a splash of chicken broth for moisture if needed.

Room Temperature: Do not leave this dish out for more than 2 hours if not refrigerated to avoid food safety issues.

Slow Cooker Lemon Herb Chicken and Rice Recipe FAQs

What type of chicken is best for this recipe?
I recommend using boneless chicken thighs for their tenderness and ability to absorb the lemon and herb flavors beautifully. If you’re a fan of white meat, you can substitute with boneless chicken breasts, but note that they may not be as juicy.

How should I store leftovers?
Store any leftover Slow Cooker Lemon Herb Chicken and Rice in an airtight container in the fridge for up to 3 days. It’s best to let the dish cool completely before sealing to keep it fresh and flavorful.

Can I freeze this dish?
Absolutely! To freeze, portion the chicken and rice into freezer-safe bags or containers, ensuring you remove as much air as possible to prevent freezer burn. It can stay in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge and reheat as needed.

What can I do if the rice is too sticky?
If you find your rice is sticky after cooking, it could be due to insufficient stirring before cooking or using too much liquid. Next time, ensure to mix your ingredients thoroughly before setting the slow cooker. If this happens during serving, fluff the rice gently with a fork to separate the grains.

Are there any dietary considerations for this dish?
While this Slow Cooker Lemon Herb Chicken and Rice is great for many diets, it’s important to consider any allergies. It contains chicken and garlic, which some may be allergic to. For gluten-free diners, all ingredients should be gluten-free, but always double-check labels. If you have pets, avoid sharing this dish, especially due to the potential onion and garlic content.

How can I adjust the spice levels?
If you prefer a milder dish, simply reduce or eliminate the crushed red pepper flakes and paprika. Conversely, feel free to amp up the spices or add your favorite ones to cater to your taste buds! Remember: the more, the merrier when it comes to flavor!

Slow Cooker Lemon Herb Chicken and Rice

Slow Cooker Lemon Herb Chicken and Rice is a comforting dish filled with zesty flavors that will impress your family at dinner time.

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Prep Time 5 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 5 minutes mins

Servings: 4 servings

Course: DINNER RECIPES

Cuisine: American

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Chicken

• 1 pound Boneless chicken thighs tender and juicy
• 2 cups Chicken broth use low-sodium for a healthier option

For the Seasoning

• 1 tablespoon Lemon zest fresh is best
• 1 tablespoon Lemon juice fresh is best
• 1 teaspoon Salt adjust to taste
• 1 teaspoon Pepper to taste
• 1 teaspoon Garlic powder provides aromatic quality
• 1 teaspoon Onion powder adds mild sweetness
• 1/2 teaspoon Crushed red pepper flakes omit for milder dish
• 1 teaspoon Paprika adds flavor and color
• 1 teaspoon Italian seasoning herb blend
• 2 cloves Fresh garlic or minced

For the Rice

• 1 cup Jasmine rice long-grain rice
• 2 cups Water for cooking rice

Equipment

• Slow Cooker

Method

 

How to Make Slow Cooker Lemon Herb Chicken and Rice

1. Prepare the Chicken: Place the boneless chicken thighs in the slow cooker.
2. Mix the Ingredients: Add the chicken broth, lemon zest and juice, salt, pepper, garlic powder, onion powder, crushed red pepper flakes, paprika, Italian seasoning, and minced garlic. Stir well to combine.
3. Incorporate the Rice: Add the uncooked Jasmine rice and water; stir gently to ensure even distribution.
4. Set the Cooker: Cover the slow cooker and set to low for 3 hours, allowing flavors to develop.
5. Fluff and Serve: After cooking, fluff the rice with a fork before serving.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 3mg

Notes

Garnish with fresh parsley for added flavor and color.

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Let us know how it was!

There’s nothing quite like the enveloping warmth of a homemade soup on a chilly evening, and this Sicilian Chicken Soup is the ultimate comfort food. The moment you start chopping vegetables, the fresh, vibrant scents will transport you to a cozy Italian kitchen, where hearty dishes come to life. I stumbled upon this recipe during one of my weekend cooking marathons, yearning for something flavorful yet uncomplicated.

With bone-in chicken thighs simmering alongside a colorful medley of veggies, every spoonful bursts with rich flavors and nutrition. Perfect for those looking to escape the monotonous fast-food routine, this soup is easily customizable; throw in whatever seasonal veggies you have on hand.

In just under an hour, you’ll be cradling a warm bowl of Sicilian goodness, ready to share with family or savor quietly on your own. Get ready to impress your taste buds without breaking a sweat!

Sicilian Chicken Soup Ingredients

• Here’s everything you need for a heartwarming bowl!

For the Soup Base

• Bone-in, skin-on chicken thighs – provide rich flavor and moisture as they simmer.
• Medium onion, chopped – adds a savory base that enhances the overall taste.
• Celery, chopped – lends a refreshing crunch and aromatic quality to the broth.
• Carrots, chopped – they not only sweeten the soup but also brighten up the color.
• Large yellow bell pepper, chopped – brings sweetness and a pop of color to the dish.
• Russet potatoes, peeled and cubed – add heartiness and act as a natural thickener.
• Garlic, chopped – offers a robust flavor that complements the chicken beautifully.
• No-salt diced tomatoes – bring acidity and brighten the overall flavor profile.
• Dry bay leaves – infuse the soup with a subtle and fragrant earthiness.
• Kosher salt – enhances all the other flavors; adjust to taste.

For the Stock

• Low-sodium chicken stock – allows you to control the saltiness while providing depth.
• Water or additional chicken stock – helps reach your desired soup consistency.

For the Pasta

• Dry ditalini pasta – tiny pasta shapes that soak up the flavorful broth perfectly.

For the Finish

• Fresh chopped Italian parsley – adds a burst of freshness right before serving.
• Fresh black pepper – season to taste for that final touch of warmth and flavor.

Now that you have all the ingredients ready, you’re just a step away from making this delightful Sicilian Chicken Soup!

How to Make Sicilian Chicken Soup

1. Combine ingredients: In a large soup pot, bring together the chicken, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and salt. This hearty mixture sets the foundation for your comforting soup.

2. Add liquids: Pour in the chicken stock and water, then season with black pepper to taste. Cover the pot and bring to a boil; then reduce the heat to low. Let it simmer for 30 minutes until the chicken is tender and easily falling off the bones.

3. Incorporate pasta: Remove the chicken using tongs, then add the ditalini pasta to the pot. Cook for an additional 13-15 minutes, partially covered, stirring occasionally to prevent sticking. The pasta should be tender but not mushy.

4. Shred chicken: Once cool, use two forks to shred the chicken, discarding the skin and bones. Stir the shredded chicken back into the pot and check the vegetables—especially the potatoes—to ensure they’re cooked to perfection.

5. Serve the soup: Discard the bay leaves and stir in the fresh parsley. Ladle the warm soup into bowls and enjoy the comforting aroma as you serve!

Optional: Garnish with a sprinkle of extra parsley for added color and freshness.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Sicilian Chicken Soup

Fridge: Store leftover Sicilian Chicken Soup in an airtight container for up to 3 days. Make sure the soup cools completely before sealing to maintain freshness.

Freezer: For longer storage, freeze the soup in portion-sized containers for up to 3 months. Leave some space at the top of the container for expansion.

Reheating: When ready to enjoy, thaw frozen soup overnight in the fridge. Reheat on the stovetop over medium heat, stirring occasionally, until heated through—adding a splash of water or stock if needed.

Room Temperature: Avoid leaving the soup out for more than 2 hours to prevent bacterial growth. Always refrigerate promptly after serving to keep it safe.

What to Serve with Sicilian Chicken Soup?

There’s nothing quite like the satisfaction of creating a cozy meal that complements the heartwarming flavors of your homemade soup.

• Garlic Bread: This classic side is perfect for soaking up every last drop of the savory broth. Crispy on the outside and soft inside, it’s a comforting companion.

• Mixed Greens Salad: A refreshing salad with crunchy greens and a light vinaigrette cleanses your palate, balancing the richness of the soup and adding a burst of freshness.

• Parmesan Crisps: These savory bites offer a delightful crunch and cheesy goodness, enhancing the experience while echoing the Italian essence of your soup.

• Roasted Vegetables: Seasonal veggies roasted in olive oil bring earthiness and depth, perfectly harmonizing with the vibrant ingredients in the soup. A splash of balsamic can elevate the flavors even more.

• Herbed Couscous: Light and fluffy, herbed couscous is a wonderful textural contrast. Each bite absorbs the delicious soup broth, creating a fusion of flavors.

• Lemonade or Iced Tea: A glass of refreshing lemonade or chilled iced tea balances the warmth of the soup with a cool zing, making for a delightful meal experience.

• Tiramisu: For dessert, this classic Italian treat rounds out your meal beautifully. Its creamy layers and coffee notes are a decadent finish to your Italian-inspired dinner.

Sicilian Chicken Soup Variations

Feel free to let your creativity shine and adapt this comforting soup to suit your taste buds!

• Gluten-Free: Substitute ditalini pasta with gluten-free pasta or rice. You’ll enjoy the same heartiness without the gluten.

• Vegetable Boost: Add your favorite seasonal veggies, like zucchini or spinach. They’ll not only enhance the flavor but also increase the nutritional value.

• Spicy Kick: For a touch of heat, include red pepper flakes or diced jalapeños. Your taste buds will awaken with every spicy spoonful!

• Herb Infusion: Experiment with fresh thyme or oregano for a fragrant twist. These herbs will elevate the soup’s aroma and depth of flavor beautifully.

• Creamy Version: Stir in a splash of heavy cream or coconut milk before serving for a richer, creamier texture. It makes each bowl irresistibly indulgent.

• Lemon Zest: Add a teaspoon of lemon zest or a splash of lemon juice before serving. This brightens the flavors and introduces a refreshing zing.

• Shredded Cheese: Top servings with shredded parmesan or mozzarella for extra richness. Melted cheese adds a deliciously comforting layer to your soup.

• Chickpea Addition: Toss in canned chickpeas for a hearty protein boost. They enhance the texture and make the soup even more filling!

Make Ahead Options

Perfect for busy weeknights, you can prepare your Sicilian Chicken Soup in advance to save time and enjoy deliciousness at a moment’s notice! Start by chopping all the vegetables (onions, celery, carrots, bell pepper, and potatoes) up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness and prevent browning. You can also cook the chicken and add it back to the pot up to 3 days ahead. When you’re ready to serve, simply reheat the soup on the stove and stir in the pasta to cook during the last 15 minutes. This ensures the flavors meld beautifully, making your homemade soup just as delightful as when freshly made!

Sicilian Chicken Soup Recipe FAQs

What type of chicken should I use for this soup?
I recommend using bone-in, skin-on chicken thighs for the richest flavor and moisture. These cuts stand up well to the simmering process and yield tender, fall-off-the-bone meat!

How should I store leftovers of Sicilian Chicken Soup?
Store the leftover Sicilian Chicken Soup in an airtight container in the refrigerator for up to 3 days. Ensure it cools completely before sealing, as this helps maintain freshness and flavor.

Can I freeze Sicilian Chicken Soup?
Absolutely! For freezing, ladle the soup into portion-sized, freezer-safe containers, leaving about an inch of space at the top for expansion. It will maintain its best quality for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight.

What should I do if my pasta gets mushy in the soup?
If your pasta ends up mushy, don’t worry! For next time, cook the pasta separately and add it in just before serving. This way, you can fully control its texture and keep it al dente.

Are there any dietary considerations for Sicilian Chicken Soup?
Yes! For a gluten-free option, substitute the ditalini with gluten-free pasta. Always check the labels of canned ingredients if you’re concerned about allergens. And if you share your kitchen with furry friends, remember that onions and garlic are toxic to dogs, so keep the soup out of reach!

How can I customize the vegetables in the soup?
The more the merrier! Feel free to throw in seasonal veggies like zucchini, green beans, or spinach. Just chop them into similar sizes and add them during the last 10-15 minutes of cooking to ensure they stay vibrant and tender-crisp.

Sicilian Chicken Soup

Sicilian Chicken Soup offers comforting warmth and rich flavors, making it perfect for chilly evenings.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Pasta Cooking Time 15 minutes mins

Total Time 1 hour hr

Servings: 4 bowls

Course: DINNER RECIPES

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Soup Base

• 4 pieces bone-in, skin-on chicken thighs provide rich flavor and moisture as they simmer
• 1 medium onion, chopped adds a savory base
• 2 stalks celery, chopped lends a refreshing crunch
• 2 pieces carrots, chopped sweeten the soup
• 1 large yellow bell pepper, chopped brings sweetness and color
• 2 medium russet potatoes, peeled and cubed add heartiness
• 3 cloves garlic, chopped offers robust flavor
• 1 can no-salt diced tomatoes bring acidity
• 2 leaves dry bay leaves infuse the soup
• to taste kosher salt enhances flavors

For the Stock

• 6 cups low-sodium chicken stock provides depth
• 2 cups water or additional chicken stock helps reach desired consistency

For the Pasta

• 1 cup dry ditalini pasta soak up the flavorful broth

For the Finish

• 1/4 cup fresh chopped Italian parsley adds burst of freshness
• to taste fresh black pepper season to taste

Equipment

• large soup pot

Method

 

Preparation

1. In a large soup pot, combine the chicken, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and salt.
2. Pour in the chicken stock and water, then season with black pepper to taste. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes.
3. Remove the chicken using tongs, then add the ditalini pasta to the pot. Cook for an additional 13-15 minutes, partially covered, stirring occasionally.
4. Once cool, shred the chicken, discarding skin and bones. Stir shredded chicken back into the pot and check the vegetables.
5. Discard the bay leaves, stir in the fresh parsley, and ladle the soup into bowls.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Allow the flavors to meld by letting the soup sit for a few minutes before serving.

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As I reached for the fresh ingredients lined up on my kitchen counter, the promise of a warm, comforting meal inspired me to whip up my favorite weeknight dish. There’s something truly special about the way the rich aroma of coconut and spicy red curry fill the air, instantly transporting me to a tropical getaway with every whiff. This Crockpot Thai Coconut Chicken Soup has become my go-to recipe for those evenings when I crave bold flavors without sacrificing time.

With just 15 minutes of prep, I can toss everything into the crockpot and let it do the heavy lifting for me. The result? A creamy, hearty soup that ditches bland fast food for a vibrant feast that’s both satisfying and nutritious. Whenever I serve it up, I see smiles all around; the combination of tender chicken, crisp vegetables, and a hint of peanut makes it a crowd-pleaser! So, let’s dive into this delightful recipe that promises to bring comfort and joy to your dinner table.

Crockpot Thai Coconut Chicken Soup Ingredients

For the Soup
• Boneless, skinless chicken breasts – a tender protein base that becomes flavorful as it cooks.
• Full-fat coconut milk – adds creaminess and richness, creating that signature Thai flavor.
• Chicken broth – provides a savory foundation that enhances the soup’s taste.
• Natural peanut butter – brings a dreamy, nutty flavor that works beautifully with the spices.
• Red curry paste – customize the amount to adjust the heat level and ensure a bold flavor.
• Fish sauce – a little goes a long way in introducing a layer of umami depth.
• Low-sodium soy sauce – balances the flavors without overwhelming saltiness.
• Brown sugar – offsets the spiciness for a well-rounded taste experience.
• Garlic – infuses the dish with aromatic goodness, enhancing every spoonful.
• Freshly grated ginger – adds a zesty kick that complements the other flavors beautifully.
• Red pepper flakes (optional) – sprinkle in for an extra punch of heat, if desired.

For the Vegetables
• Yellow onion, diced – brings sweetness and enhances the overall aroma of the soup.
• Red bell pepper, sliced – adds color and a subtle sweetness to every bite.
• Carrots, diagonally sliced – provide a crunchy texture and natural sweetness.
• Mushrooms, sliced – add an earthiness that harmonizes with the tropical flavors.
• Broccoli, cut into florets – contributes vibrant greens and a hearty texture.

For Finishing
• Lime juice – a splash at the end brightens up the flavors remarkably.
• Salt – season to taste for the perfect flavor balance.
• Chopped fresh cilantro – garnishes the soup beautifully and adds a burst of freshness.
• Chopped peanuts – sprinkle on top for added crunch and nutty flavor.
• Cooked brown rice or rice noodles – ideal for serving, making this dish hearty and filling.

Each of these Crockpot Thai Coconut Chicken Soup ingredients plays a crucial role in creating a warming, flavorful dish that’s better than any fast food night!

How to Make Crockpot Thai Coconut Chicken Soup

1. Add Chicken: Place the boneless, skinless chicken breasts directly in the crockpot, ensuring they’re evenly spread out for even cooking. This will be the heart of your delicious soup!

2. Combine Ingredients: Pour in both cans of full-fat coconut milk and the chicken broth. Then, add the natural peanut butter, red curry paste, fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes, if using.

3. Incorporate Vegetables: Gently stir in the diced yellow onion, sliced red bell pepper, diagonally sliced carrots, sliced mushrooms, and broccoli florets. This colorful medley will bring vibrancy and nutrition to your soup!

4. Cover and Cook: Secure the lid on your crockpot and set it to cook on low for 4 hours. The cooking time allows all the flavors to meld beautifully, developing that rich, aromatic broth.

5. Finish with Lime: When the cooking time is up, open the lid and stir in the freshly squeezed lime juice, followed by a sprinkle of salt to taste. This will elevate the flavors to a whole new level!

6. Serve and Garnish: Ladle the hot soup into bowls over a bed of cooked brown rice or rice noodles. Top with chopped fresh cilantro and chopped peanuts for a delightful crunch and fresh pop!

Optional: Add a squeeze of extra lime juice just before serving for an added zing!

Exact quantities are listed in the recipe card below.

Crockpot Thai Coconut Chicken Soup Variations

Feel free to put your spin on this comforting classic and make it your own with these creative adaptations!

• Dairy-Free: Swap full-fat coconut milk for unsweetened almond or oat milk for a lighter option.

• Vegetarian: Replace chicken with diced tofu or chickpeas for a delightful plant-based version that’s equally satisfying. Add some additional vegetables for extra nutrition!

• Spicy Kick: Increase the red curry paste or add fresh sliced jalapeños for further heat that will awaken your taste buds.

• Crunchy Toppings: Experiment with various nuts like cashews or slivered almonds to provide visual appeal and a different texture on top.

• Zesty Twist: Stir in fresh basil or mint at the end for a herbal freshness that complements the richness of the soup perfectly.

• Extra Veggies: Enhance the nutritional profile by including baby spinach or kale; they’ll wilt beautifully in the hot soup, adding vibrant color and added nutrients.

• Peanut-Free: Replace peanut butter with sunflower seed butter for a nut-free alternative that maintains the creamy texture.

• Coconut Flour: For a delightful texture twist, whisk in a tablespoon of coconut flour to thicken the soup and amplify the coconut flavor.

Each variation allows you to explore new flavors while keeping the essence of this delightful Crockpot Thai Coconut Chicken Soup intact!

What to Serve with Crockpot Thai Coconut Chicken Soup?

Inviting friends and family over for a comforting meal? Here are some delightful pairings that will elevate your dining experience.

• Brown Rice: A perfect base that soaks up the creamy, flavorful broth, making every bite even more satisfying.

• Rice Noodles: Light and chewy, they offer a wonderful texture that compliments the rich soup while providing a fun slurp factor.

• Thai Spring Rolls: Fresh and crunchy, these veggie-filled rolls provide a refreshing contrast to the warm soup, adding a delightful crunch with each bite.

• Crispy Wontons: Serve these crunchy little bites alongside your soup for a satisfying texture that pairs beautifully with the creamy flavors.

• Sliced Avocado: Creamy avocado slices add a luxurious touch and a subtle richness, enhancing the overall flavor experience.

• Chili Lime Popcorn: For an adventurous snack, serve this zesty popcorn on the side; the crunch and spice balance the richness beautifully.

• Coconut Milk Smoothie: A cool, refreshing drink made with coconut milk and tropical fruits like pineapple or mango will complement the soup’s flavors perfectly.

• Mango Sticky Rice: This sweet treat is a delightful way to end your meal; the creamy, sweet notes echo the soup’s tropical inspirations.

• Limeade or Thai Iced Tea: Both beverages will add a refreshing touch and a hint of sweetness, perfectly harmonizing with the soup’s savory profile.

Make Ahead Options

These delicious Crockpot Thai Coconut Chicken Soup components are perfect for busy cooks looking to save time during the week! You can pre-chop vegetables such as onions, bell peppers, carrots, and broccoli up to 3 days in advance. Store them in airtight containers in the refrigerator to keep them fresh. You can also mix the coconut milk, chicken broth, peanut butter, and spices ahead of time, allowing flavors to meld even before cooking—just refrigerate the mixture for up to 24 hours. When you’re ready to serve, simply place the chicken and prepared ingredients in the crockpot and cook as directed. You’ll enjoy the same comforting, rich flavors with minimal effort!

How to Store and Freeze Crockpot Thai Coconut Chicken Soup

Fridge: Store leftover soup in an airtight container for up to 3 days. Make sure it’s completely cooled before sealing to maintain freshness.

Freezer: For longer storage, freeze the soup in portioned airtight containers for up to 3 months. Remember to leave some space at the top, as it will expand when frozen.

Reheating: Thaw overnight in the fridge before reheating. Warm gently on the stovetop or in the microwave, adding a splash of broth or water if desired for consistency.

Garnishes: Keep garnishes like cilantro and chopped peanuts separate until ready to serve to maintain their freshness and crunch.

Crockpot Thai Coconut Chicken Soup Recipe FAQs

How do I choose ripe vegetables for this soup?
Absolutely! Look for vibrant, firm vegetables. For bell peppers, pick ones with smooth skin and no blemishes. Carrots should be bright orange and crispy; broccoli florets should be green and tightly bunched without yellowing.

What is the best way to store leftover Crockpot Thai Coconut Chicken Soup?
I recommend storing leftover soup in an airtight container in the fridge for up to 3 days. Ensure it has cooled completely before sealing it, as this helps maintain that delicious freshness. If you know you won’t eat it all within that timeframe, freezing is a great option!

Can I freeze Crockpot Thai Coconut Chicken Soup?
Yes, you can! Simply pour the cooled soup into portioned, airtight containers, leaving some space at the top for expansion. It should last in the freezer for up to 3 months. Just remember to label the containers with the date, so you can enjoy it at its best!

What should I do if my soup ends up too thick?
No worries! If you find your soup thicker than desired, simply add a splash of chicken broth or water while reheating. Stir it in gently until you reach your preferred consistency. This will ensure you can enjoy that luscious soup without any stress!

Are there any dietary considerations I should be aware of?
Very! If you’re cooking for someone with allergies, it’s essential to note that this recipe contains peanut butter and soy sauce. You can substitute the peanut butter with sunflower seed butter for nut allergies and use gluten-free soy sauce for a gluten-free variation. Always check the labels to ensure safety.

How can I adjust the spice level in the soup?
The more the merrier! To adjust the spice level, you can start with a smaller amount of red curry paste; taste the soup before adding more. Additionally, if you want to tone down the heat, skip the red pepper flakes or choose non-spicy varieties of curry paste. Tailor it to your taste!

Crockpot Thai Coconut Chicken Soup

A creamy, hearty Crockpot Thai Coconut Chicken Soup with bold flavors and comforting ingredients.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Course: DINNER RECIPES

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Soup

• 2 pounds boneless, skinless chicken breasts
• 2 cans full-fat coconut milk
• 4 cups chicken broth
• 1/2 cup natural peanut butter
• 2 tablespoons red curry paste customize amount to adjust heat level
• 1 tablespoon fish sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon brown sugar
• 4 cloves garlic minced
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon red pepper flakes optional

For the Vegetables

• 1 large yellow onion diced
• 1 large red bell pepper sliced
• 2 medium carrots diagonally sliced
• 8 ounces mushrooms sliced
• 2 cups broccoli cut into florets

For Finishing

• 2 tablespoons lime juice
• to taste salt
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peanuts
• 4 cups cooked brown rice or rice noodles for serving

Equipment

• Crockpot

Method

 

How to Make Crockpot Thai Coconut Chicken Soup

1. Place the boneless, skinless chicken breasts directly in the crockpot, ensuring they're evenly spread out for even cooking.
2. Pour in both cans of full-fat coconut milk and the chicken broth. Then, add the natural peanut butter, red curry paste, fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes, if using.
3. Gently stir in the diced yellow onion, sliced red bell pepper, diagonally sliced carrots, sliced mushrooms, and broccoli florets.
4. Secure the lid on your crockpot and set it to cook on low for 4 hours.
5. When the cooking time is up, open the lid and stir in the freshly squeezed lime juice, followed by a sprinkle of salt to taste.
6. Ladle the hot soup into bowls over a bed of cooked brown rice or rice noodles. Top with chopped fresh cilantro and chopped peanuts.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 30IUVitamin C: 80mgCalcium: 8mgIron: 15mg

Notes

Ensure that the chicken is evenly spaced in the pot for even cooking, and stir the ingredients well before cooking for a well-integrated flavor.

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The warmth of a homemade meal can turn an ordinary evening into something special. When I first discovered this Chicken Rice Casserole, I knew I had found a recipe that effortlessly brings the family together. Imagine the delightful aroma of sautéed onions mingling with garlic and melted cheese as it wafts through your kitchen—it’s an invitation to the dinner table that no one can resist.

Perfect for those busy weeknights or a cozy Sunday gathering, this delightful casserole combines the comforting flavors of shredded chicken, wholesome brown rice, and a medley of vibrant vegetables. All it takes is a little time and some simple ingredients, transforming into an elegant dish that looks and tastes like it took hours to prepare. Plus, the addition of Greek yogurt gives it a creamy texture without weighing you down.

So, whether you’re tired of fast food options or simply yearning for a comforting homemade dish, let’s dive into this easy recipe that promises to make your evenings a little brighter, one flavorful bite at a time.

Chicken Rice Casserole Ingredients

Here’s everything you need to make this delicious Chicken Rice Casserole!

For the Casserole

• Shredded cooked chicken breast – a great way to use up leftovers or rotisserie chicken.
• Cooked brown rice or wild and brown rice blend – adds heartiness and texture to your dish.
• Extra virgin olive oil – for sautéing ingredients to enhance flavor.
• Unsalted butter – creates a rich depth in the casserole base.
• Yellow onion, diced – a classic ingredient that imparts sweetness and aroma to the dish.
• Kosher salt – elevates all the flavors in your casserole.
• Black pepper – adds a slight kick to the overall taste.
• Minced garlic – for that wonderful savory essence that makes meals unforgettable.
• White whole wheat flour – serves as a thickener for a creamy texture.
• Reduced-sodium chicken broth – keep it flavorful while controlling the salt content.
• Nonfat milk or milk of choice – adds creaminess without weighing it down.
• Frozen mixed vegetables – a colorful and convenient way to include veggies.
• 2% Greek yogurt or full-fat – for added creaminess and a hint of tanginess.
• Shredded sharp cheddar cheese (divided) – adds a melty, cheesy goodness that everyone loves.
• Shredded mozzarella cheese – contributes to the casserole’s gooey top layer.
• Dijon mustard – provides a subtle brightness that enhances the flavors.
• Dried thyme – infuses an herby note that complements the dish beautifully.
• Chopped fresh parsley or thyme for serving – adds a touch of freshness when garnished on top.

How to Make Chicken Rice Casserole

1. Preheat the oven to 350°F (175°C). This ensures your casserole bakes evenly and comes out perfectly bubbly and golden brown.

2. Sauté the onion. In a large skillet over medium heat, add olive oil and butter. Once melted, add diced onion and cook until softened, about 3-4 minutes.

3. Add flavorings. Stir in the minced garlic, kosher salt, black pepper, and dried thyme. Cook until fragrant, around 1 minute. Your kitchen will start to smell amazing!

4. Thicken the base. Sprinkle in the white whole wheat flour, stirring to combine and cook for an additional minute to create a roux.

5. Whisk in the liquids. Gradually add the reduced-sodium chicken broth and nonfat milk. Bring it to a simmer and let it thicken slightly, about 2-3 minutes.

6. Combine the ingredients. Remove from heat and stir in the shredded chicken, cooked rice, frozen mixed vegetables, Greek yogurt, Dijon mustard, and half of the shredded cheddar cheese until well combined.

7. Transfer to baking dish. Pour the mixture into a greased baking dish. Top with the remaining cheddar cheese and shredded mozzarella cheese, ensuring an even layer for a melty finish.

8. Bake your casserole. Place in the preheated oven and bake for 30-35 minutes, or until bubbly and golden on top.

9. Cool & garnish. Allow to cool slightly before serving. Garnish with chopped fresh parsley or thyme for an inviting touch.

Optional: Add a sprinkle of red pepper flakes for a delightful kick!
Exact quantities are listed in the recipe card below.

Chicken Rice Casserole Variations

Feel free to add your personal touch to this delicious recipe with these fun twists and substitutes!

• Dairy-Free: Substitute Greek yogurt and cheese with vegan alternatives for a creamy, plant-based option.
• Extra Veggies: Add in fresh spinach, bell peppers, or zucchini for an extra boost of nutrition and flavor.
• Protein Boost: Swap chicken for shredded turkey, or try it with cooked chickpeas for a hearty vegetarian option.
• Spice It Up: Mix in diced jalapeños or a few dashes of hot sauce for a zesty kick that will warm you from within.
• Different Grains: Use quinoa or cauliflower rice instead of brown rice for a lighter, gluten-free alternative.
• Herb Swap: Experiment with different herbs like rosemary or oregano in place of thyme for a distinct flavor profile.
• Savory Crunch: Top with crushed crackers or breadcrumbs before baking for an irresistible crispy topping that adds texture.
• One-Pan Wonder: Combine all ingredients in a slow cooker for an effortless, set-it-and-forget-it meal that’s perfect for busy days.

Make Ahead Options

These Chicken Rice Casserole make ahead options are perfect for busy weeknights! You can prepare the entire casserole mixture (steps 1-6) up to 24 hours in advance. Simply follow the instructions, cover the baking dish tightly with plastic wrap, and refrigerate it overnight. For best quality, sprinkle the cheeses on top just before baking to ensure they remain melty and fresh. When you’re ready to enjoy, preheat your oven and bake directly from the fridge, adding an extra 5-10 minutes to the baking time for that delicious, bubbling finish. This way, you can savor homemade comfort food without the last-minute scramble!

What to Serve with Chicken Rice Casserole?

The warmth of a homemade meal is a wonderful way to complete your dining experience.

• Garden Salad: A fresh garden salad brings a crunchy contrast that complements the creamy casserole while providing a burst of color and nutrients. Toss in some cherry tomatoes, cucumbers, and a zesty vinaigrette for a refreshing bite.

• Garlic Bread: Add golden, buttery garlic bread, which is perfect for scooping up the savory casserole, making dinner feel extra indulgent. The crunchy texture paired with the soft interior adds an appealing variety to your meal.

• Steamed Broccoli: The slight bitterness of steamed broccoli not only balances the richness of the casserole but also adds a vibrant green touch to your plate. A squeeze of lemon just before serving can elevate the flavors beautifully.

• Fruit Medley: A light fruit medley with seasonal berries and citrus slices adds a sweet note to your meal. It’s a perfect palate cleanser and ensures you end on a refreshing, delightful note.

• Sweet Potato Wedges: Sweet potato wedges offer a sweet and savory contrast, beautifully complementing the flavors of the Chicken Rice Casserole. Drizzle with a hint of honey and sprinkle with sea salt for added depth.

• Chilled White Wine: A crisp, chilled white wine can elevate the dinner experience, accentuating the dish’s flavors. Choose a Sauvignon Blanc or Chardonnay for a refreshing pairing.

• Brown Rice Pilaf: If you’re craving a bit more rice, a light brown rice pilaf seasoned with herbs and spices can add texture without overpowering the casserole. It’s comforting and complements the dish seamlessly.

• Cheese Platter: A simple cheese platter featuring sharp cheddar and creamy brie can make a lovely appetizer. It warms up the palate before the main course, making every bite of casserole more enjoyable.

• Chocolate Mousse: End your meal on a sweet note with a rich chocolate mousse. Its velvety texture contrasts the hearty casserole while offering a satisfying dessert option that feels truly indulgent.

How to Store and Freeze Chicken Rice Casserole

Room Temperature: Keep the Chicken Rice Casserole out for no more than 2 hours after cooking to prevent spoilage.

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Freezer: To freeze, wrap the casserole tightly in plastic wrap or aluminum foil before placing it in a freezer-safe container. It can be stored for up to 3 months.

Reheating: When you’re ready to enjoy, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for about 25-30 minutes, or until warm and bubbly.

Chicken Rice Casserole Recipe FAQs

What is the best way to select ripe vegetables for the Chicken Rice Casserole?
When selecting vegetables for your casserole, look for vibrant colors and firm textures. For fresh options, avoid any with dark spots or wilting leaves. Frozen mixed vegetables are a great time-saver, but ensure they’re not freezer-burned; good ones should appear bright and not clumped together.

How should I store leftovers of the Chicken Rice Casserole?
To store leftovers, transfer the casserole to an airtight container and keep it in the refrigerator for up to 3 days. When ready to enjoy, reheat in the microwave or the oven at 350°F (175°C) until warmed through. Cover with foil to prevent the top from over-browning as it reheats.

Can I freeze Chicken Rice Casserole?
Absolutely! To freeze, wrap the casserole tightly in plastic wrap or aluminum foil, and place it in a freezer-safe container. It will stay fresh for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight, and bake at 350°F (175°C) for 25-30 minutes until warm and bubbly.

What if my Chicken Rice Casserole is too dry after baking?
If your casserole turns out dry, it’s likely due to over-baking. Keep an eye on the baking time, as oven temperatures can vary. Adding a splash of chicken broth or milk when reheating can help restore moisture. For future meals, consider slightly undercooking the casserole, as it will continue to cook while resting.

Is this Chicken Rice Casserole suitable for people with dairy allergies?
If you’re accommodating dairy allergies, simply substitute Greek yogurt and cheeses with dairy-free alternatives. There are several great brands available that mimic the texture and flavor, ensuring everyone can enjoy this comforting dish. Just be sure to check labels for any specific allergens.

How long can I leave the Chicken Rice Casserole out at room temperature?
It’s important to keep food safety in mind; the Chicken Rice Casserole should not sit out at room temperature for more than 2 hours. After that, harmful bacteria can start to grow. Store leftovers promptly to ensure a delicious and safe meal!

Chicken Rice Casserole

Experience the comforting flavors of Chicken Rice Casserole, a perfect dish for busy weeknights and gatherings.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Cooling Time 5 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: DINNER RECIPES

Cuisine: American

Calories: 425

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Casserole Ingredients

• 3 cups shredded cooked chicken breast a great way to use up leftovers or rotisserie chicken.
• 2 cups cooked brown rice or wild and brown rice blend.
• 2 tablespoons extra virgin olive oil for sautéing ingredients.
• 2 tablespoons unsalted butter creates a rich depth in the casserole base.
• 1 medium yellow onion, diced imparts sweetness and aroma.
• 1 teaspoon kosher salt elevates all the flavors.
• 1/2 teaspoon black pepper adds a slight kick.
• 2 cloves minced garlic for savory essence.
• 1/4 cup white whole wheat flour serves as a thickener.
• 2 cups reduced-sodium chicken broth for flavor.
• 1 cup nonfat milk adds creaminess.
• 2 cups frozen mixed vegetables a colorful way to include veggies.
• 1 cup 2% Greek yogurt for added creaminess and tanginess.
• 1 cup shredded sharp cheddar cheese divided, for melty goodness.
• 1 cup shredded mozzarella cheese contributes to the gooey top layer.
• 1 tablespoon Dijon mustard provides brightness.
• 1 teaspoon dried thyme infuses an herby note.
• to taste chopped fresh parsley or thyme for garnish.

Equipment

• Large skillet
• Baking dish
• measuring cups
• measuring spoons
• Whisk

Method

 

Cooking Instructions

1. Preheat the oven to 350°F (175°C) to ensure even baking.
2. In a large skillet over medium heat, add olive oil and butter. Once melted, add diced onion and cook until softened, about 3-4 minutes.
3. Stir in minced garlic, kosher salt, black pepper, and dried thyme. Cook until fragrant, around 1 minute.
4. Sprinkle in the white whole wheat flour, stirring to combine and cook for another minute to create a roux.
5. Gradually add the reduced-sodium chicken broth and nonfat milk. Bring to a simmer and let it thicken slightly, about 2-3 minutes.
6. Remove from heat and stir in shredded chicken, cooked rice, frozen mixed vegetables, Greek yogurt, Dijon mustard, and half of the shredded cheddar cheese until well combined.
7. Pour the mixture into a greased baking dish. Top with remaining cheddar and mozzarella cheeses.
8. Place in the preheated oven and bake for 30-35 minutes, or until bubbly and golden on top.
9. Allow to cool slightly before serving. Garnish with chopped fresh parsley or thyme.

Nutrition

Serving: 1servingCalories: 425kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 650mgPotassium: 670mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 40mgCalcium: 20mgIron: 10mg

Notes

Optional: Add a sprinkle of red pepper flakes for a delightful kick. Let the casserole rest for about 5 minutes after baking to allow flavors to settle.

Tried this recipe?

Let us know how it was!

On a chilly evening, nothing warms the soul quite like a bowl of homemade soup. As I set the table, the fragrant aroma of my Creamy White Chicken and Rice Soup fills the air, instantly transporting me to cozy family dinners that once brought everyone together. There’s something about the combination of tender chicken, wild rice, and rich, creamy broth that simply wraps around you like a soft blanket—comfort food at its finest.

I remember the first time I stumbled upon this recipe; it was a gaming night with friends, and I wanted to impress them without spending hours in the kitchen. Remarkably, this soup turned out to be a crowd-pleaser and quickly became a staple in my home. It’s not just the flavor that captivates but the simplicity of the cooking process, making it perfect for busy weeknights or laid-back weekends.

So grab your aprons, gather the ingredients, and let’s dive into this deliciously creamy dish that will surely banish any lingering fast-food cravings!

Creamy White Chicken and Rice Soup Ingredients

For the Soup Base

• Olive oil – Adds depth and richness to the flavors as you sauté the veggies.
• Yellow onion – Use a medium-sized onion for sweetness; diced small for quicker cooking.
• Garlic – Freshly minced garlic will elevate the aroma and taste of your creamy soup.
• Carrots – Sliced to add natural sweetness and a pop of color.
• Celery – Adds a satisfying crunch and flavor balance to the soup.
• Chicken breast – Boneless and skinless ensures a tender, juicy finish in your Creamy White Chicken and Rice Soup.
• Bay leaf – Infuses herbal notes into the broth; remember to discard it before serving.
• Dried oregano – This herb complements the chicken beautifully for a classic flavor profile.
• Dried thyme – Another essential herb that adds warmth and earthiness to your soup.
• Black pepper – Freshly cracked gives a delightful hint of spice.

For the Rice and Broth

• Wild rice mix – This unique rice blend enhances the texture and nuttiness of the soup.
• Water – The base of your broth, adjusting the amount depending on desired thickness.

For the Creamy Finish

• Butter – A key ingredient for creating a silky roux that thickens your soup.
• All-purpose flour – Combines with butter to form a roux, helping achieve that creamy consistency.
• Whole milk – Provides the rich creaminess that makes this soup decadent.
• Fresh parsley – Adds vibrant color and a fresh pop of flavor right before serving.
• Salt – Use 1-2 tsp to taste, enhancing all the ingredients’ natural flavors in your delightful soup.

How to Make Creamy White Chicken and Rice Soup

1. Heat Oil: In a large pot, warm the olive oil over medium heat. This initial step is essential for building flavor, so wait until it shimmers before moving on.
2. Sauté Onion: Add the diced yellow onion and cook until it becomes translucent—about 5-7 minutes. This softens the onion and releases its natural sweetness.
3. Add Garlic: Stir in the minced garlic and sauté for an additional minute. The fragrant aroma will begin to fill your kitchen, inviting everyone to gather around.
4. Incorporate Vegetables: Toss in the sliced carrots and celery, cooking until they soften, usually around 5-6 minutes. Let the veggies bloom in flavor!
5. Add Chicken and Spices: Place the chicken breast into the pot, along with the bay leaf, oregano, thyme, and black pepper. Stir well to combine all the lovely flavors.
6. Pour in Rice and Water: Add the wild rice mix and 6 cups of water to the pot. Bring the mixture to a boil, letting the anticipation build for that creamy soup!
7. Simmer: Once boiling, reduce the heat and let it simmer for about 45 minutes or until the rice is tender and absorbs the flavors beautifully.
8. Shred Chicken: Remove the chicken breast from the pot, shred it, and return it to the soup for that delightful texture in each spoonful.
9. Make the Roux: In a separate pan, melt the butter and whisk in the flour to create a roux. Cook for a few minutes until golden; this base will bring the creaminess together.
10. Whisk in Milk: Gradually whisk in the whole milk to the roux, cooking until it thickens, about 4-5 minutes. This will elevate your soup to lusciousness!
11. Combine and Season: Stir the roux into the soup along with fresh parsley and salt to taste, bringing everything together for a final burst of aroma and flavor.

Optional: Garnish with extra parsley or a sprinkle of fresh black pepper before serving.
Exact quantities are listed in the recipe card below.

Make Ahead Options

These Creamy White Chicken and Rice Soup preparations are perfect for meal prep enthusiasts looking to save time during the week! You can chop the vegetables—onion, carrots, and celery—and store them in an airtight container for up to 3 days in the refrigerator. Additionally, you can cook the rice in advance and refrigerate it separately for up to 3 days as well, preventing it from becoming overly soggy when combined later. When you’re ready to enjoy the soup, simply sauté the veggies, add the chicken, broth, and pre-cooked rice, simmer, and then stir in your roux just before serving. This approach ensures your soup remains just as delicious and comforting while slashing your cooking time!

Creamy White Chicken and Rice Soup Variations

Feel free to make this delicious soup your own with these exciting twists and substitutes!

• Dairy-Free: Substitute whole milk with coconut milk or cashew milk for a creamy, dairy-free version that adds a delightful nutty flavor.

• Vegetable Boost: Add spinach or kale in the last few minutes of cooking for an extra dose of greens and a vibrant color boost.

• Spicy Kick: Throw in some diced jalapeños or a pinch of red pepper flakes to elevate the heat level for those who enjoy a bit of spice.

• Hearty Grains: Swap wild rice with quinoa or brown rice for a different texture and added health benefits, making it equally satisfying.

• Herb Infusion: Experiment with fresh herbs like thyme, dill, or rosemary for a flavor enhancement that can completely transform the profile of the soup.

• Zesty Lemon: Squeeze in some fresh lemon juice before serving to brighten the flavors and add a refreshing burst of citrus.

• Protein Swap: Use shredded rotisserie chicken or even turkey to save time and add an interesting flavor twist without sacrificing tenderness.

• Umami Upgrade: Add a splash of soy sauce or Worcestershire sauce for a deeper flavor that adds richness and complexity to the broth.

What to Serve with Creamy White Chicken and Rice Soup?

As the heartwarming aroma of soup fills the air, envision the perfect companions that will make your meal extraordinary.

• Garlic Bread: Perfectly toasted, this bread adds a delightful crunch and buttery garlic flavor, making it the ideal side for dipping into the creamy soup.
• Simple Salad: A mix of fresh greens, cherry tomatoes, and a light vinaigrette offers a crisp contrast to the rich, creamy broth, balancing your meal beautifully.
• Roasted Vegetables: Caramelized seasonal veggies bring a slight sweetness and earthy flavor, complementing the hearty chicken and wild rice. You might just find your new favorite flavor combination here!
• Homemade Biscuits: Fluffy and buttery, they are not only comforting but also perfect for soaking up every last bite of the creamy soup.
• Cornbread: Slightly sweet and moist, cornbread is a classic pairing that brings warmth and heartiness, making your meal even more satisfying.
• Crispy Potato Wedges: Seasoned and baked to perfection, they provide a delightful crunch alongside the creamy soup, enhancing the overall texture of your meal.
• Sparkling Water: Light and refreshing, a fizzing beverage cuts through the richness of the soup while keeping you refreshed and hydrated.
• Apple Crisp: A warm, comforting dessert with a perfect crumble that complements the soup’s heartiness, finishing off your meal on a sweet note.

How to Store and Freeze Creamy White Chicken and Rice Soup

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. This keeps the flavors intact and makes for a quick meal option.

Freezer: For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months. Make sure to leave some space for expansion.

Reheating: To reheat, thaw in the fridge overnight, then heat on the stove over low-medium heat, stirring often. You may need to add a splash of milk to restore creaminess.

Avoid Freezing: Note that the rice may absorb too much liquid upon freezing. If you plan to freeze, consider adding it freshly cooked when reheating for optimal texture.

Creamy White Chicken and Rice Soup Recipe FAQs

How do I choose the right chicken breast for this recipe?
Absolutely! Look for boneless, skinless chicken breasts that feel firm to the touch and have a light pink color. Avoid any pieces with dark spots or a sour smell, as that indicates they might not be fresh.

How should I store leftovers of Creamy White Chicken and Rice Soup?
Very simply! Transfer the leftover soup into an airtight container and place it in the fridge. It will stay fresh for up to 3 days. Just make sure it’s cooled down before sealing it tightly.

Can I freeze Creamy White Chicken and Rice Soup?
Absolutely! You can freeze this delicious soup in freezer-safe containers or heavy-duty freezer bags for up to 3 months. It’s best to leave about an inch of space at the top of the container to allow for expansion. Just remember to thaw it overnight in the fridge before reheating!

How do I reheat frozen Creamy White Chicken and Rice Soup?
For a cozy bowl of soup, first, thaw it in the refrigerator overnight. When you’re ready to enjoy, heat it on the stovetop over low to medium heat, stirring often. You may need to add a splash of whole milk to bring back that luscious creaminess!

Is this soup suitable for people with allergies?
Great question! The recipe contains common allergens such as milk and flour. If you’re serving someone with gluten intolerance, consider substituting the all-purpose flour with a gluten-free blend. Always check ingredient labels to ensure safety for those with allergies or sensitivities.

What if my soup turns out too thick after refrigerating?
No worries! If you find your Creamy White Chicken and Rice Soup has thickened upon chilling, simply stir in a bit of warm water or milk as you reheat it. This not only restores the consistency but keeps it rich and enjoyable!

Creamy White Chicken and Rice Soup

Enjoy a cozy bowl of Creamy White Chicken and Rice Soup, perfect for chilly evenings and easy to prepare.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 bowls

Course: DINNER RECIPES

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Soup Base

• 2 tablespoons Olive oil Adds depth and richness
• 1 medium Yellow onion Diced small for quicker cooking
• 3 cloves Garlic Freshly minced
• 2 medium Carrots Sliced
• 2 stalks Celery
• 1 pound Chicken breast Boneless and skinless
• 1 leaf Bay leaf Discard before serving
• 1 teaspoon Dried oregano Classic flavor profile
• 1 teaspoon Dried thyme Adds warmth and earthiness
• 1 teaspoon Black pepper Freshly cracked

For the Rice and Broth

• 1 cup Wild rice mix Enhances the texture
• 6 cups Water Adjust depending on desired thickness

For the Creamy Finish

• 4 tablespoons Butter Key for roux
• 1/4 cup All-purpose flour For roux
• 2 cups Whole milk For richness
• 1 tablespoon Fresh parsley Chopped, for garnish
• 1-2 teaspoons Salt To taste

Equipment

• Large pot
• separate pan

Method

 

How to Make Creamy White Chicken and Rice Soup

1. In a large pot, warm the olive oil over medium heat until it shimmers.
2. Add the diced yellow onion and cook until translucent, about 5-7 minutes.
3. Stir in the minced garlic and sauté for an additional minute.
4. Toss in the sliced carrots and celery and cook until softened, around 5-6 minutes.
5. Place the chicken breast into the pot along with bay leaf, oregano, thyme, and black pepper.
6. Add the wild rice mix and 6 cups of water to the pot and bring to a boil.
7. Once boiling, reduce heat and let it simmer for about 45 minutes until rice is tender.
8. Remove the chicken breast from the pot, shred it, and return it to the soup.
9. In a separate pan, melt the butter and whisk in the flour to create a roux.
10. Gradually whisk in whole milk to the roux and cook until thickened, about 4-5 minutes.
11. Stir the roux into the soup along with fresh parsley and salt to taste.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 200mgIron: 3mg

Notes

Garnish with extra parsley or a sprinkle of fresh black pepper before serving.

Tried this recipe?

Let us know how it was!

There’s something incredibly comforting about coming home to the warm embrace of a home-cooked meal, especially on those chilly evenings when time seems to slip away. Picture this: the rich aroma of a slow-cooked chicken stew wafting through your living space, mingling with hints of fragrant rosemary and thyme. It’s a scene that invites both warmth and hunger!

I discovered this Slow Cooker Chicken Stew with White Wine and Veggies on one such gray afternoon, where I found myself yearning for something hearty yet effortless. All it took was a handful of ingredients, and a trusty slow cooker, to transform simple chicken thighs and vibrant vegetables into a culinary delight that would have anyone forgetting fast food forever.

Perfect for busy weeknights or cozy gatherings, this stew isn’t just about ease—it’s a celebration of flavors, with tender chicken and veggies that lure everyone to the table. So, if you’re tired of the same old dinner routine and want to impress without the stress, let’s dive into this delightful recipe!

Slow Cooker Chicken Stew Ingredients

• Get ready to savor every spoonful!

For the Stew

• 1 tablespoon olive oil – a heart-healthy fat that helps to brown the chicken perfectly.
• 1.5 pounds boneless skinless chicken thighs – these provide a juicy texture and rich flavor to the stew.
• freshly ground salt – enhances all the flavors; adjust to your taste.
• freshly ground black pepper – add to taste for a nice kick of heat.
• 2 cups chicken broth – the base of your stew, lending savory depth.
• 0.5 cup dry white wine – adds a wonderful acidity and richness; think of it as a secret ingredient!
• 1 tablespoon worcestershire sauce – brings umami goodness and a delightful complexity.
• 1 teaspoon balsamic vinegar – this cuts through the richness, adding just the right touch of sweetness.

For the Herbs and Aromatics

• 2 teaspoons chopped fresh rosemary – this aromatic herb brings a pine-like freshness to the stew.
• 2 teaspoons chopped fresh thyme – adds an earthy, grounding flavor that complements the chicken beautifully.
• 0.5 teaspoon dried oregano – a classic herb that enhances the overall flavor profile.
• 6 garlic cloves – these pack a flavorful punch and should never be skimped on!
• 1 large yellow onion – it adds sweetness and depth when caramelized.

For the Vegetables

• 3 large carrots – these lend a natural sweetness and vibrant color.
• 1 pound yukon gold potatoes – creamy and buttery, they make the stew hearty and satisfying.
• 0.67 cup frozen peas – for a pop of color and sweetness to balance the dish.

For Thickening the Stew

• 0.25 cup all purpose flour – helps to thicken the stew and create a luscious consistency.
• 0.5 cup unsweetened almond milk – this adds creaminess without dairy; perfect for those with dietary restrictions.

Feel the excitement build as you gather these ingredients for your Slow Cooker Chicken Stew!

How to Make Slow Cooker Chicken Stew

1. Sauté the chicken: Add 1 tablespoon olive oil to a large skillet and place over high heat. Season the chicken thighs with salt and pepper, and brown them for about 5-6 minutes until golden. Transfer to a large slow cooker.

2. Combine the liquids and seasonings: In the slow cooker, add chicken broth, dry white wine, Worcestershire sauce, balsamic vinegar, thyme, rosemary, oregano, salt, and pepper. Stir well to blend all the flavors.

3. Add the vegetables: Toss in minced garlic, diced onion, sliced carrots, and cubed potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until everything is tender and fragrant.

4. Thicken the stew: Remove 1/2 cup of broth from the slow cooker and combine it in a medium bowl with ½ cup almond milk and ¼ cup flour, whisking until completely smooth. Stir this mixture back into the slow cooker and mix gently.

5. Finish with peas: Stir in frozen peas and cook uncovered on HIGH for 15-20 minutes until the stew thickens up beautifully. Taste and adjust seasoning with extra salt and pepper as necessary.

Optional: Garnish with fresh parsley for an extra splash of color and flavor!

Exact quantities are listed in the recipe card below.

Slow Cooker Chicken Stew Variations

Feel free to get creative with this stew and make it your own, enhancing flavors and personalizing ingredients to suit your taste!

• Dairy-Free: Substitute almond milk with coconut milk for a creamy, tropical twist that adds a hint of sweetness.

• Vegetable-Loaded: Add more veggies like bell peppers, zucchini, or celery for extra nutrition and colors that make every bowl a feast.

• Spicy Kick: Toss in a teaspoon of red pepper flakes or diced jalapeños to bring some heat, warming you from the inside out.

• Herb Medley: Experiment with different herbs like parsley, dill, or tarragon for unique flavor profiles that take your stew to new heights.

• Protein Swap: If you’re not a fan of chicken, try using turkey, beef, or even mushrooms for a hearty, satisfying alternative that’s equally delicious.

• Wine Flavor Boost: Replace dry white wine with a splash of sherry or add a hint of lemon juice for a zesty and bright twist.

• Root Veggie Variation: Replace Yukon gold potatoes with sweet potatoes or parsnips for a sweet, earthy flavor that pairs beautifully with the spices.

• Global Twist: Stir in a tablespoon of curry powder or harissa for an exotic flavor journey that makes this dish truly memorable.

Each variation invites you to savor new experiences, enriching the joyful ritual of preparing a home-cooked meal. Happy cooking!

How to Store and Freeze Slow Cooker Chicken Stew

Room Temperature: Store any leftovers at room temperature for no more than 2 hours to prevent bacterial growth.

Fridge: Place cooled stew in an airtight container and refrigerate for up to 3 days. When reheating, make sure it is heated thoroughly.

Freezer: Freeze Slow Cooker Chicken Stew in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat on the stovetop or in the microwave until heated through. Stir well to ensure even heating.

What to Serve with Slow Cooker Chicken Stew?

Set the stage for a cozy dinner with delicious side dishes that will complement every warm spoonful of your savory stew.

• Crusty Bread: A slice of freshly baked bread is perfect for soaking up the rich broth, creating a delightful textural contrast. There’s nothing quite like tearing off a piece and diving into the stew.

• Garlic Green Beans: Steamed green beans tossed with garlic offer a bright, fresh crunch, balancing the heartiness with a touch of vibrancy. Their crispness makes for the ideal pairing!

• Simple Salad: A light mixed greens salad with a vinaigrette can brighten the meal, adding freshness and a pop of color to counter the rich flavors of the stew.

• Creamy Polenta: Velvety polenta serves as a comforting base, soaking up all the delicious juices and adding a creamy dimension to your dinner. It’s an unexpected twist that will impress your loved ones!

• Roasted Brussels Sprouts: Crispy, caramelized sprouts with a sprinkle of parmesan offer an earthy side, enhancing the wholesome nature of the stew. Their nutty flavors will echo those of the herbs in the dish.

• Chardonnay: A chilled glass of chardonnay would mirror the wine used in cooking, providing smooth notes that lift the meal while enhancing its flavors.

• Apple Crisp: For dessert, a warm apple crisp drizzled in caramel adds a sweet finishing touch, making the evening feel complete and oh so satisfying. It’s the perfect sweet closure to a heartwarming meal!

Make Ahead Options

Preparing this Slow Cooker Chicken Stew ahead of time is a fantastic way to streamline your meal planning and save precious time on busy days! You can chop the vegetables (carrots, onions, and potatoes) and marinate the chicken in the seasonings up to 24 hours in advance; just be sure to refrigerate them tightly sealed to maintain freshness. Additionally, you can combine the broth, white wine, and thickening ingredients in a separate container to make the cooking process even smoother. When you’re ready to serve, simply transfer everything into your slow cooker, set it to cook, and let the flavors develop beautifully—enjoy a comforting meal that tastes like you’ve slaved away in the kitchen but is ready with minimal effort!

Slow Cooker Chicken Stew with White Wine and Veggies Recipe FAQs

How do I select the best chicken thighs for my stew?
Absolutely! When choosing chicken thighs, look for pieces that are plump and have a nice, pink hue. Avoid any thighs with dark spots or a dull appearance, as they might be past their prime. Fresh chicken should feel moist but not sticky.

What are the best storage methods for my Slow Cooker Chicken Stew?
You can store your leftover stew in an airtight container in the fridge for up to 3 days. Make sure it cools completely before sealing it up. When reheating, do so gently on the stovetop until heated through to maintain flavor and texture.

Can I freeze my Slow Cooker Chicken Stew?
Yes, you can! To freeze your stew, transfer it to a freezer-safe container once it has cooled. It’s best to freeze it in individual portions for easy reheating later. It should be consumed within 3 months for optimal quality. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stovetop or in the microwave until steaming hot.

What should I do if my stew is too thin after cooking?
If you find your stew isn’t thickening as you’d like, don’t worry! You can create a simple slurry by mixing equal parts of flour and cold water, then whisking it into your stew about 15-20 minutes before serving. Stir well and let it cook uncovered; this will help it reach the desired consistency.

Is this recipe safe for someone with dairy allergies?
Very! This Slow Cooker Chicken Stew is made with unsweetened almond milk instead of traditional dairy milk, making it a suitable option for those with lactose intolerance or dairy allergies. Always double-check the labels of your ingredients to ensure they’re allergy-friendly, and feel free to customize further based on specific dietary needs!

Slow Cooker Chicken Stew

This Slow Cooker Chicken Stew is the perfect cozy dish for chilly evenings, combining flavorful chicken, vegetables, and aromatic herbs effortlessly.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: DINNER RECIPES

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Stew

• 1 tablespoon olive oil a heart-healthy fat that helps to brown the chicken perfectly.
• 1.5 pounds boneless skinless chicken thighs these provide a juicy texture and rich flavor to the stew.
• freshly ground salt enhances all the flavors; adjust to your taste.
• freshly ground black pepper add to taste for a nice kick of heat.
• 2 cups chicken broth the base of your stew, lending savory depth.
• 0.5 cup dry white wine adds a wonderful acidity and richness.
• 1 tablespoon worcestershire sauce brings umami goodness and a delightful complexity.
• 1 teaspoon balsamic vinegar this cuts through the richness, adding just the right touch of sweetness.

For the Herbs and Aromatics

• 2 teaspoons chopped fresh rosemary this aromatic herb brings a pine-like freshness.
• 2 teaspoons chopped fresh thyme adds an earthy, grounding flavor that complements the chicken beautifully.
• 0.5 teaspoon dried oregano a classic herb that enhances the overall flavor profile.
• 6 garlic cloves these pack a flavorful punch.
• 1 large yellow onion it adds sweetness and depth when caramelized.

For the Vegetables

• 3 large carrots these lend a natural sweetness and vibrant color.
• 1 pound yukon gold potatoes creamy and buttery, they make the stew hearty and satisfying.
• 0.67 cup frozen peas for a pop of color and sweetness.

For Thickening the Stew

• 0.25 cup all purpose flour helps to thicken the stew and create a luscious consistency.
• 0.5 cup unsweetened almond milk this adds creaminess without dairy.

Equipment

• Slow Cooker
• Skillet

Method

 

How to Make Slow Cooker Chicken Stew

1. Sauté the chicken: Add 1 tablespoon olive oil to a large skillet and place over high heat. Season the chicken thighs with salt and pepper, and brown them for about 5-6 minutes until golden. Transfer to a large slow cooker.
2. Combine the liquids and seasonings: In the slow cooker, add chicken broth, dry white wine, Worcestershire sauce, balsamic vinegar, thyme, rosemary, oregano, salt, and pepper. Stir well to blend all the flavors.
3. Add the vegetables: Toss in minced garlic, diced onion, sliced carrots, and cubed potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until everything is tender and fragrant.
4. Thicken the stew: Remove 1/2 cup of broth from the slow cooker and combine it in a medium bowl with ½ cup almond milk and ¼ cup flour, whisking until completely smooth. Stir this mixture back into the slow cooker and mix gently.
5. Finish with peas: Stir in frozen peas and cook uncovered on HIGH for 15-20 minutes until the stew thickens up beautifully. Taste and adjust seasoning with extra salt and pepper as necessary.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Optional: Garnish with fresh parsley for an extra splash of color and flavor!

Tried this recipe?

Let us know how it was!

There’s something incredibly comforting about coming home to the warm embrace of a home-cooked meal, especially on those chilly evenings when time seems to slip away. Picture this: the rich aroma of a slow-cooked chicken stew wafting through your living space, mingling with hints of fragrant rosemary and thyme. It’s a scene that invites both warmth and hunger!

I discovered this Slow Cooker Chicken Stew with White Wine and Veggies on one such gray afternoon, where I found myself yearning for something hearty yet effortless. All it took was a handful of ingredients, and a trusty slow cooker, to transform simple chicken thighs and vibrant vegetables into a culinary delight that would have anyone forgetting fast food forever.

Perfect for busy weeknights or cozy gatherings, this stew isn’t just about ease—it’s a celebration of flavors, with tender chicken and veggies that lure everyone to the table. So, if you’re tired of the same old dinner routine and want to impress without the stress, let’s dive into this delightful recipe!

Slow Cooker Chicken Stew Ingredients

• Get ready to savor every spoonful!

For the Stew

• 1 tablespoon olive oil – a heart-healthy fat that helps to brown the chicken perfectly.
• 1.5 pounds boneless skinless chicken thighs – these provide a juicy texture and rich flavor to the stew.
• freshly ground salt – enhances all the flavors; adjust to your taste.
• freshly ground black pepper – add to taste for a nice kick of heat.
• 2 cups chicken broth – the base of your stew, lending savory depth.
• 0.5 cup dry white wine – adds a wonderful acidity and richness; think of it as a secret ingredient!
• 1 tablespoon worcestershire sauce – brings umami goodness and a delightful complexity.
• 1 teaspoon balsamic vinegar – this cuts through the richness, adding just the right touch of sweetness.

For the Herbs and Aromatics

• 2 teaspoons chopped fresh rosemary – this aromatic herb brings a pine-like freshness to the stew.
• 2 teaspoons chopped fresh thyme – adds an earthy, grounding flavor that complements the chicken beautifully.
• 0.5 teaspoon dried oregano – a classic herb that enhances the overall flavor profile.
• 6 garlic cloves – these pack a flavorful punch and should never be skimped on!
• 1 large yellow onion – it adds sweetness and depth when caramelized.

For the Vegetables

• 3 large carrots – these lend a natural sweetness and vibrant color.
• 1 pound yukon gold potatoes – creamy and buttery, they make the stew hearty and satisfying.
• 0.67 cup frozen peas – for a pop of color and sweetness to balance the dish.

For Thickening the Stew

• 0.25 cup all purpose flour – helps to thicken the stew and create a luscious consistency.
• 0.5 cup unsweetened almond milk – this adds creaminess without dairy; perfect for those with dietary restrictions.

Feel the excitement build as you gather these ingredients for your Slow Cooker Chicken Stew!

How to Make Slow Cooker Chicken Stew

1. Sauté the chicken: Add 1 tablespoon olive oil to a large skillet and place over high heat. Season the chicken thighs with salt and pepper, and brown them for about 5-6 minutes until golden. Transfer to a large slow cooker.

2. Combine the liquids and seasonings: In the slow cooker, add chicken broth, dry white wine, Worcestershire sauce, balsamic vinegar, thyme, rosemary, oregano, salt, and pepper. Stir well to blend all the flavors.

3. Add the vegetables: Toss in minced garlic, diced onion, sliced carrots, and cubed potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until everything is tender and fragrant.

4. Thicken the stew: Remove 1/2 cup of broth from the slow cooker and combine it in a medium bowl with ½ cup almond milk and ¼ cup flour, whisking until completely smooth. Stir this mixture back into the slow cooker and mix gently.

5. Finish with peas: Stir in frozen peas and cook uncovered on HIGH for 15-20 minutes until the stew thickens up beautifully. Taste and adjust seasoning with extra salt and pepper as necessary.

Optional: Garnish with fresh parsley for an extra splash of color and flavor!

Exact quantities are listed in the recipe card below.

How to Store and Freeze Slow Cooker Chicken Stew

Room Temperature: Store any leftovers at room temperature for no more than 2 hours to prevent bacterial growth.

Fridge: Place cooled stew in an airtight container and refrigerate for up to 3 days. When reheating, make sure it is heated thoroughly.

Freezer: Freeze Slow Cooker Chicken Stew in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat on the stovetop or in the microwave until heated through. Stir well to ensure even heating.

Make Ahead Options

Preparing this Slow Cooker Chicken Stew ahead of time is a fantastic way to streamline your meal planning and save precious time on busy days! You can chop the vegetables (carrots, onions, and potatoes) and marinate the chicken in the seasonings up to 24 hours in advance; just be sure to refrigerate them tightly sealed to maintain freshness. Additionally, you can combine the broth, white wine, and thickening ingredients in a separate container to make the cooking process even smoother. When you’re ready to serve, simply transfer everything into your slow cooker, set it to cook, and let the flavors develop beautifully—enjoy a comforting meal that tastes like you’ve slaved away in the kitchen but is ready with minimal effort!

What to Serve with Slow Cooker Chicken Stew?

Set the stage for a cozy dinner with delicious side dishes that will complement every warm spoonful of your savory stew.

• Crusty Bread: A slice of freshly baked bread is perfect for soaking up the rich broth, creating a delightful textural contrast. There’s nothing quite like tearing off a piece and diving into the stew.

• Garlic Green Beans: Steamed green beans tossed with garlic offer a bright, fresh crunch, balancing the heartiness with a touch of vibrancy. Their crispness makes for the ideal pairing!

• Simple Salad: A light mixed greens salad with a vinaigrette can brighten the meal, adding freshness and a pop of color to counter the rich flavors of the stew.

• Creamy Polenta: Velvety polenta serves as a comforting base, soaking up all the delicious juices and adding a creamy dimension to your dinner. It’s an unexpected twist that will impress your loved ones!

• Roasted Brussels Sprouts: Crispy, caramelized sprouts with a sprinkle of parmesan offer an earthy side, enhancing the wholesome nature of the stew. Their nutty flavors will echo those of the herbs in the dish.

• Chardonnay: A chilled glass of chardonnay would mirror the wine used in cooking, providing smooth notes that lift the meal while enhancing its flavors.

• Apple Crisp: For dessert, a warm apple crisp drizzled in caramel adds a sweet finishing touch, making the evening feel complete and oh so satisfying. It’s the perfect sweet closure to a heartwarming meal!

Slow Cooker Chicken Stew Variations

Feel free to get creative with this stew and make it your own, enhancing flavors and personalizing ingredients to suit your taste!

• Dairy-Free: Substitute almond milk with coconut milk for a creamy, tropical twist that adds a hint of sweetness.

• Vegetable-Loaded: Add more veggies like bell peppers, zucchini, or celery for extra nutrition and colors that make every bowl a feast.

• Spicy Kick: Toss in a teaspoon of red pepper flakes or diced jalapeños to bring some heat, warming you from the inside out.

• Herb Medley: Experiment with different herbs like parsley, dill, or tarragon for unique flavor profiles that take your stew to new heights.

• Protein Swap: If you’re not a fan of chicken, try using turkey, beef, or even mushrooms for a hearty, satisfying alternative that’s equally delicious.

• Wine Flavor Boost: Replace dry white wine with a splash of sherry or add a hint of lemon juice for a zesty and bright twist.

• Root Veggie Variation: Replace Yukon gold potatoes with sweet potatoes or parsnips for a sweet, earthy flavor that pairs beautifully with the spices.

• Global Twist: Stir in a tablespoon of curry powder or harissa for an exotic flavor journey that makes this dish truly memorable.

Each variation invites you to savor new experiences, enriching the joyful ritual of preparing a home-cooked meal. Happy cooking!

Slow Cooker Chicken Stew with White Wine and Veggies Recipe FAQs

How do I select the best chicken thighs for my stew?
Absolutely! When choosing chicken thighs, look for pieces that are plump and have a nice, pink hue. Avoid any thighs with dark spots or a dull appearance, as they might be past their prime. Fresh chicken should feel moist but not sticky.

What are the best storage methods for my Slow Cooker Chicken Stew?
You can store your leftover stew in an airtight container in the fridge for up to 3 days. Make sure it cools completely before sealing it up. When reheating, do so gently on the stovetop until heated through to maintain flavor and texture.

Can I freeze my Slow Cooker Chicken Stew?
Yes, you can! To freeze your stew, transfer it to a freezer-safe container once it has cooled. It’s best to freeze it in individual portions for easy reheating later. It should be consumed within 3 months for optimal quality. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stovetop or in the microwave until steaming hot.

What should I do if my stew is too thin after cooking?
If you find your stew isn’t thickening as you’d like, don’t worry! You can create a simple slurry by mixing equal parts of flour and cold water, then whisking it into your stew about 15-20 minutes before serving. Stir well and let it cook uncovered; this will help it reach the desired consistency.

Is this recipe safe for someone with dairy allergies?
Very! This Slow Cooker Chicken Stew is made with unsweetened almond milk instead of traditional dairy milk, making it a suitable option for those with lactose intolerance or dairy allergies. Always double-check the labels of your ingredients to ensure they’re allergy-friendly, and feel free to customize further based on specific dietary needs!

Slow Cooker Chicken Stew

This Slow Cooker Chicken Stew is the perfect cozy dish for chilly evenings, combining flavorful chicken, vegetables, and aromatic herbs effortlessly.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: DINNER RECIPES

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Stew

• 1 tablespoon olive oil a heart-healthy fat that helps to brown the chicken perfectly.
• 1.5 pounds boneless skinless chicken thighs these provide a juicy texture and rich flavor to the stew.
• freshly ground salt enhances all the flavors; adjust to your taste.
• freshly ground black pepper add to taste for a nice kick of heat.
• 2 cups chicken broth the base of your stew, lending savory depth.
• 0.5 cup dry white wine adds a wonderful acidity and richness.
• 1 tablespoon worcestershire sauce brings umami goodness and a delightful complexity.
• 1 teaspoon balsamic vinegar this cuts through the richness, adding just the right touch of sweetness.

For the Herbs and Aromatics

• 2 teaspoons chopped fresh rosemary this aromatic herb brings a pine-like freshness.
• 2 teaspoons chopped fresh thyme adds an earthy, grounding flavor that complements the chicken beautifully.
• 0.5 teaspoon dried oregano a classic herb that enhances the overall flavor profile.
• 6 garlic cloves these pack a flavorful punch.
• 1 large yellow onion it adds sweetness and depth when caramelized.

For the Vegetables

• 3 large carrots these lend a natural sweetness and vibrant color.
• 1 pound yukon gold potatoes creamy and buttery, they make the stew hearty and satisfying.
• 0.67 cup frozen peas for a pop of color and sweetness.

For Thickening the Stew

• 0.25 cup all purpose flour helps to thicken the stew and create a luscious consistency.
• 0.5 cup unsweetened almond milk this adds creaminess without dairy.

Equipment

• Slow Cooker
• Skillet

Method

 

How to Make Slow Cooker Chicken Stew

1. Sauté the chicken: Add 1 tablespoon olive oil to a large skillet and place over high heat. Season the chicken thighs with salt and pepper, and brown them for about 5-6 minutes until golden. Transfer to a large slow cooker.
2. Combine the liquids and seasonings: In the slow cooker, add chicken broth, dry white wine, Worcestershire sauce, balsamic vinegar, thyme, rosemary, oregano, salt, and pepper. Stir well to blend all the flavors.
3. Add the vegetables: Toss in minced garlic, diced onion, sliced carrots, and cubed potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until everything is tender and fragrant.
4. Thicken the stew: Remove 1/2 cup of broth from the slow cooker and combine it in a medium bowl with ½ cup almond milk and ¼ cup flour, whisking until completely smooth. Stir this mixture back into the slow cooker and mix gently.
5. Finish with peas: Stir in frozen peas and cook uncovered on HIGH for 15-20 minutes until the stew thickens up beautifully. Taste and adjust seasoning with extra salt and pepper as necessary.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Optional: Garnish with fresh parsley for an extra splash of color and flavor!

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As I flipped through my recipe collection on a rainy afternoon, I stumbled across a dish that instantly transported me to sun-soaked evenings filled with laughter: Chicken Enchiladas with Sour Cream White Sauce. The thought of tender chicken wrapped in pillowy tortillas, smothered in a velvety, tangy sauce got my taste buds tingling with anticipation.

With each bite, the gentle heat of serrano and jalapeño peppers dances with the creamy richness of sour cream, creating a delightful harmony that feels both comforting and exciting. This dish is not just another weeknight meal; it’s a celebration of flavors that brings family and friends together around the table.

The best part? You won’t need to spend hours in the kitchen to impress your loved ones. In just under an hour, you can serve these cheesy, scrumptious enchiladas straight from your oven. Whether you’re a seasoned chef or just starting on your culinary journey, this recipe is your ticket to a satisfying home-cooked meal that’s sure to leave everyone asking for seconds. Ready to dive in? Let’s get cooking!

Chicken Enchiladas with Sour Cream White Sauce Ingredients

Unlock the secrets to this flavorful dish!

For the Sauce
• Butter – adds richness and depth to the sauce.
• Serrano peppers – provides a mild heat that elevates the dish.
• Jalapeño pepper – adds a zesty kick; feel free to adjust to your spice level.
• Garlic – brings aromatic flavor to the sauce base.
• All-purpose flour – thickens the sauce for a creamy consistency.
• Chicken broth – infuses a savory depth to the sauce.
• Sour cream – gives a creamy tanginess that pairs beautifully with the spices.
• Salsa verde – adds a fresh, tangy kick to the overall flavor profile.
• Cumin – contributes earthy warmth, essential for authentic taste.
• Salt – enhances all flavors in the sauce.
• Garlic powder – boosts garlic taste without the hassle of peeling.
• White pepper – imparts subtle spice without affecting the color.
• Cayenne – adds a bit of heat; adjust according to preference.
• Cilantro – brings freshness and a hint of brightness.

For the Filling
• Cooked and shredded chicken – the star protein of your enchiladas, full of flavor.
• Flour tortillas – soft and pliable, perfect for wrapping up delicious fillings.
• Sharp cheddar cheese – adds a bold, cheesy flavor that melts beautifully.
• Monterrey Jack cheese – gives a creamy texture that balances well with cheddar.
• Yellow onion – sautéed for sweetness and added depth in the filling.

Dive into making these Chicken Enchiladas with Sour Cream White Sauce for a delightful meal everyone will adore!

How to Make Chicken Enchiladas with Sour Cream White Sauce

1. Melt Butter: In a skillet, melt the butter over medium heat until bubbling and fragrant. Add the diced serrano and jalapeño peppers along with the onion, sautéing until softened, about 3-5 minutes.

2. Add Garlic: Stir in the minced garlic and cook for another minute, letting that delicious aroma fill your kitchen.

3. Mix in Flour: Sprinkle in the all-purpose flour, stirring continuously for 1-2 minutes to create a roux, which will help thicken the sauce.

4. Whisk in Broth: Gradually whisk in the chicken broth, bringing the mixture to a gentle simmer. This will create a savory base for your sauce.

5. Incorporate Sour Cream: Stir in the sour cream, salsa verde, cumin, salt, garlic powder, white pepper, cayenne, and half of the cilantro. Allow to simmer for about 5 minutes, until thick and well combined.

6. Preheat Oven: While the sauce simmers, preheat your oven to 350°F (175°C) to prepare for baking those tasty enchiladas.

7. Prepare Filling: In a separate bowl, mix together the cooked chicken, shredded cheeses, and the remaining cilantro until fully combined and creamy.

8. Fill Tortillas: Take each tortilla and fill it generously with the chicken mixture. Roll them up tightly and place seam side down in a greased baking dish.

9. Add Sauce: Pour the luscious sour cream sauce generously over the enchiladas, ensuring every bit is covered.

10. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the enchiladas are bubbly and golden brown on top.

Optional: Garnish with fresh cilantro or a sprinkle of lime juice before serving for an added zest!

Exact quantities are listed in the recipe card below.

Storage Tips for Chicken Enchiladas with Sour Cream White Sauce

Fridge: Keep any leftovers in an airtight container for up to 3 days. This will preserve the creamy texture of the sour cream sauce while allowing you to enjoy these delicious enchiladas again.

Freezer: Store wrapped enchiladas in freezer-safe containers or tightly covered with foil for up to 3 months. Thaw in the fridge overnight before reheating for best results.

Reheating: To reheat, place enchiladas in a baking dish, cover with foil, and heat at 350°F (175°C) for about 20-25 minutes, or until warmed through. Add a splash of chicken broth to maintain moisture.

Serving Recommendations: For the best flavor experience, garnish with fresh cilantro or a squeeze of lime right before serving those tasty Chicken Enchiladas with Sour Cream White Sauce!

Chicken Enchiladas with Sour Cream White Sauce Variations

Feel free to get creative and tailor these enchiladas to your personal taste with these fun and delicious ideas!

• Veggie Delight: Substitute shredded chicken with sautéed bell peppers, zucchini, and mushrooms for a hearty vegetarian option. This addition infuses fresh flavors and a satisfying texture.

• Spicy Kick: Add extra jalapeño slices or a splash of hot sauce to the filling for those who crave heat. You’ll awaken those taste buds and keep everyone on their toes!

• Creamy Avocado: Blend ripe avocado into the sour cream sauce for a rich, creamy twist that brings a hint of sweetness. This twist adds a lovely creamy layer that balances the spices beautifully.

• Cheese Lover’s Dream: Swap the cheddar and Monterey Jack for a mixture of pepper jack cheese and queso fresco. This blend creates a flavorful, cheesy richness that enchilada enthusiasts will adore.

• Whole Wheat Tortillas: Use whole wheat tortillas for a healthier and heartier option. Not only do they offer extra fiber, but they also bring a nutty flavor that complements the dish.

• Cilantro-Lime Sauce: Replace sour cream with Greek yogurt mixed with lime juice and zest for a tangy flair that brightens the entire dish. This refreshing change will leave everyone wanting more!

• Smoky Tomatillo: Trade the salsa verde for smoked tomatillo sauce to add a depth of flavor that brings a whole new dimension to these enchiladas. Smoky meets creamy in the best way!

• Pineapple Salsa: Top your baked enchiladas with a refreshing pineapple salsa for a sweet and tangy contrast to the spiciness. The balance of flavors will take your enchiladas to new tropical heights!

What to Serve with Chicken Enchiladas with Sour Cream White Sauce?

Looking to create a memorable dining experience that complements your flavorful enchiladas? Here are some delightful options!

• Refried Beans: These creamy and savory beans add a hearty touch, balancing the flavors and textures beautifully.

• Mexican Rice: Fluffy, seasoned rice provides a perfect base, soaking up the delicious sauce and adding depth to your meal.

• Guacamole: Smooth and creamy, guacamole brings a refreshing coolness that contrasts the heat from the peppers, enhancing every bite.

• Corn Salad: A vibrant mix of sweet corn, tomatoes, and lime juice adds a fresh and crunchy element, brightening up the dish’s rich flavors.

• Pico de Gallo: This zesty salsa adds a burst of freshness with its chopped tomatoes, onions, and cilantro, making the entire meal feel light and rejuvenating.

• Chips and Salsa: A side of crispy tortilla chips with zesty salsa is the perfect starter, setting a festive tone for your enchilada feast.

• Margaritas: For a fun pairing, sip on a classic margarita. Its refreshing tang complements the savory notes of the enchiladas.

• Flan: This creamy dessert, with its caramel topping, offers a sweet and satisfying finish that leaves you and your guests smiling.

Each pairing adds its own unique twist to the meal, ensuring a delightful dining experience that lingers long after the last bite of enchilada is enjoyed!

Make Ahead Options

These Chicken Enchiladas with Sour Cream White Sauce are a fantastic option for meal prep enthusiasts! You can prepare the filling (chicken, cheeses, and spices) and sauce up to 24 hours in advance, allowing the flavors to meld beautifully. Store them in airtight containers in the refrigerator for optimal freshness. When you’re ready to cook, fill the tortillas with the prepared mixture, roll them up, and place them in a greased baking dish. Pour the sauce over the top and bake according to the original instructions. This way, you can enjoy a comforting, homemade meal with minimal effort on busy weeknights!

Chicken Enchiladas with Sour Cream White Sauce Recipe FAQs

How do I choose the right peppers for my enchiladas?
Absolutely! For Chicken Enchiladas with Sour Cream White Sauce, select firm serrano and jalapeño peppers with vibrant colors—avoid any that have dark spots or wrinkles. Fresh peppers will give your sauce the best flavor and the right amount of kick.

How should I store leftovers?
Very! To store any leftovers, place the enchiladas in an airtight container in the fridge for up to 3 days. This will keep the creamy texture of the sour cream sauce intact while you savor each delicious bite over the next few days!

Can I freeze my enchiladas?
You bet! For freezing, wrap the enchiladas tightly in foil or use freezer-safe containers, ensuring no air can enter. They can be stored for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge, and then reheat as needed.

What’s the best way to reheat enchiladas?
Here’s a comprehensive method: Preheat your oven to 350°F (175°C). Place your enchiladas in a baking dish and cover them with foil to retain moisture. Heat for about 20-25 minutes or until they are warmed through. If they seem a bit dry, adding a splash of chicken broth before covering can work wonders!

Is this recipe suitable for those with allergies?
Absolutely! If you have specific dietary needs, you can easily adapt the Chicken Enchiladas with Sour Cream White Sauce. For a dairy-free option, consider using cashew or coconut cream in place of sour cream. Always check ingredients such as chicken broth for potential allergens, and feel free to substitute with vegetable broth if needed.

Do I need to adjust the recipe for my pets?
It’s a great consideration! While some components like shredded chicken may be pet-friendly, ingredients such as onions and peppers can be harmful to dogs and cats. It’s best to set aside plain cooked chicken for your pets instead. Enjoy your meal worry-free!

Chicken Enchiladas with Sour Cream White Sauce

Delicious Chicken Enchiladas with Sour Cream White Sauce combining tender chicken, zesty peppers, and a creamy sauce for a satisfying dinner.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 enchiladas

Course: DINNER RECIPES

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Sauce

• 4 tablespoons Butter adds richness and depth
• 1 medium Serrano pepper diced, provides mild heat
• 1 medium Jalapeño pepper diced, adds a zesty kick
• 2 cloves Garlic minced, brings aromatic flavor
• 1/4 cup All-purpose flour thickens the sauce
• 2 cups Chicken broth infuses savory depth
• 1 cup Sour cream gives creaminess
• 1/2 cup Salsa verde adds fresh tang
• 1 teaspoon Cumin contributes earthy warmth
• 1/2 teaspoon Salt enhances flavors
• 1/2 teaspoon Garlic powder boosts garlic taste
• 1/4 teaspoon White pepper adds subtle spice
• 1/4 teaspoon Cayenne add heat to preference
• 1/4 cup Cilantro for garnish and flavor

For the Filling

• 2 cups Cooked and shredded chicken star protein
• 8 large Flour tortillas soft and pliable
• 1 cup Sharp cheddar cheese bold flavor
• 1 cup Monterrey Jack cheese creamy texture
• 1 medium Yellow onion sautéed for sweetness

Equipment

• Skillet
• Baking dish
• Mixing bowl

Method

 

Directions

1. In a skillet, melt the butter over medium heat until bubbling and fragrant. Add the diced serrano and jalapeño peppers along with the onion, sautéing until softened, about 3-5 minutes.
2. Stir in the minced garlic and cook for another minute, letting that delicious aroma fill your kitchen.
3. Sprinkle in the all-purpose flour, stirring continuously for 1-2 minutes to create a roux, which will help thicken the sauce.
4. Gradually whisk in the chicken broth, bringing the mixture to a gentle simmer.
5. Stir in the sour cream, salsa verde, cumin, salt, garlic powder, white pepper, cayenne, and half of the cilantro. Allow to simmer for about 5 minutes.
6. While the sauce simmers, preheat your oven to 350°F (175°C).
7. In a separate bowl, mix together the cooked chicken, shredded cheeses, and the remaining cilantro until fully combined.
8. Take each tortilla and fill it generously with the chicken mixture. Roll them up tightly and place seam side down in a greased baking dish.
9. Pour the luscious sour cream sauce generously over the enchiladas.
10. Place the dish in the preheated oven and bake for 25-30 minutes, or until the enchiladas are bubbly and golden brown on top.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 40gProtein: 22gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 8IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

Garnish with fresh cilantro or a sprinkle of lime juice before serving for an added zest.

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The first time I tasted Italian Penicillin Soup with Pastina, I was curled up under a blanket on a chilly evening, craving something warm and comforting. As the steam rose from the bowl, it carried with it the fragrant whispers of garlic and chicken broth—a delicious invitation to indulge. This soup is not just a remedy for the soul; it’s a take on a beloved Italian classic that easily transforms humble ingredients into a nourishing meal.

With its blend of vegetables, tiny pasta, and a hint of turmeric, this soup dances on your palate while delivering a wave of warmth. I find that it’s perfect for any time of year: a soothing antidote to winter’s chill or a light dish during the warmer months. Plus, it’s quick to whip up—just 25 minutes from start to finish—making it a delightful option for busy weeknights. So, let’s dive into this cozy bowl of goodness that’s bound to become a staple in your kitchen!

Italian Penicillin Soup Ingredients

• Discover what makes this dish comforting!

For the Soup

• Butter – Adds richness and depth to the flavor.
• Celery – Provides a light, refreshing crunch to balance the soup.
• Carrot – Brings natural sweetness and color to your bowl.
• Onion – Enhances the overall taste with its aromatic qualities.
• Garlic – Offers a robust layer of flavor that’s undeniably delightful.
• Pastina – Tiny pasta shapes that soak up the chicken broth beautifully.
• Chicken Bone Broth – The heart of this Italian Penicillin Soup, offering unmatched depth.
• Turmeric – Adds a vibrant yellow hue and a hint of earthy warmth.
• Kosher Salt – Essential for balancing flavors in the soup.
• Fresh Ground Pepper – A dash of spice to elevate each spoonful.

For the Toppings

• Parmesan Cheese – Brings a creamy, salty finish to your soup.
• Egg (optional) – Whisked in for added protein and a silky texture.
• Parsley – Freshness that brightens up the dish visually and flavor-wise.
• Fresh Lemon Juice – A splash adds a zesty lift to round out the flavors.

How to Make Italian Penicillin Soup with Pastina

1. Melt the Butter: In a large pot, melt 2 tablespoons of butter over medium heat, creating a flavorful base for your soup.

2. Sauté the Veggies: Add the diced celery, carrot, onion, and minced garlic to the pot. Sauté until the vegetables are softened, about 3-4 minutes, filling your kitchen with a delightful aroma.

3. Add the Pasta: Stir in the pastina and cook for approximately 1 minute, allowing the pasta to absorb the flavors of the sautéed vegetables.

4. Pour the Broth: Carefully pour in the chicken bone broth along with turmeric, kosher salt, and fresh ground pepper. Stir everything together, ensuring the spices are well mixed.

5. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. The soup should become fragrant and comforting as it cooks.

6. Incorporate the Egg: If you’re using the optional egg, stir in the thoroughly whisked egg now and cook for an additional 1-2 minutes, which will enrich the soup with a lovely silky texture.

7. Serve and Garnish: Ladle the hot soup into bowls and garnish with grated parmesan cheese, freshly chopped parsley, and a squeeze of lemon juice if desired. Each bowl is a warm hug in a dish!

Optional: For an extra zing, sprinkle some red pepper flakes on top!

Exact quantities are listed in the recipe card below.

What to Serve with Italian Penicillin Soup with Pastina?

Cozy up your meal and elevate your soup night with these perfect pairings that bring comfort to every bite.

• Crusty Bread: Warm, crispy bread enhances the broth and is perfect for dipping. Each bite carries nostalgia from family dinners.

• Simple Side Salad: A fresh, crunchy salad adds brightness and texture. Think mixed greens with a light vinaigrette to balance the soup’s richness.

• Garlic Breadsticks: These buttery, herb-kissed sticks are delightful for soaking up the soup. The aromas of garlic and herbs are simply irresistible!

• Roasted Vegetables: A medley of roasted root veggies complements the warm flavors. Their caramelized edges bring a touch of sweetness that contrasts beautifully.

• Cheesy Rice Casserole: This creamy side adds comforting texture and pairs wonderfully with the soup’s lightness. The gooey cheese will keep everyone coming back for more.

• Lemon Basil Risotto: The citrusy notes from the risotto perfectly harmonize with the soup. Each creamy spoonful brings a refreshing twist to your meal.

• Cold Iced Tea: A refreshing glass of iced tea can cut through the richness of the soup, making each bite feel lighter and more invigorating.

• Homemade Tiramisu: End your meal with a touch of sweetness and Italian flair. The coffee and cocoa flavors of this classic dessert create a divine finish.

Make Ahead Options

Italian Penicillin Soup with Pastina is a fantastic choice for meal prep, allowing you to save time on busy weeknights! You can chop the vegetables (celery, carrot, onion, and garlic) up to 24 hours in advance and store them in an airtight container in the refrigerator to keep them fresh. Additionally, you can cook the soup base (steps 1-5) and refrigerate it for up to 3 days. When you’re ready to serve, simply reheat the soup on the stove and stir in the pastina, cooking until it’s al dente. For the perfect finishing touch, add the whisked egg if desired, along with the garnishes just before serving. This method ensures your soup stays just as delicious, offering comforting warmth with minimal effort!

Italian Penicillin Soup Variations

Feel free to give this comforting soup your unique spin and elevate it just the way you like!

• Vegetarian: Swap chicken bone broth for vegetable broth and add more veggies like spinach or zucchini for a hearty option.
  The flavors remain rich and satisfying without the meat, perfect for a comforting bowl any night.

• Gluten-Free: Replace pastina with gluten-free orzo or rice for the same delightful texture without any gluten.
  Enjoy each spoonful knowing you’re accommodating dietary needs while keeping the soup rich and comforting.

• Creamy Twist: Stir in a splash of heavy cream or coconut milk just before serving to give the soup a decadently creamy finish.
  This variation will make each bite luxuriously smooth and satisfying!

• Extra Protein: Toss in shredded rotisserie chicken or white beans after simmering for an extra protein boost.
  This not only enriches the soup but also turns it into a filling meal that’s perfect for hungry bellies.

• Herb Infusion: Incorporate fresh herbs like thyme or rosemary while simmering to introduce a fragrant, herbal note.
  The earthiness will enhance the comfort and warmth of this delightful soup.

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a warming touch of heat.
  This variation will wake up your taste buds and is great for those who love a little zing!

• Citrus Zest: Mix in some grated lemon or orange zest while cooking for a bright, refreshing twist that cuts through the richness.
  This zesty surprise will invigorate the flavors and keep your palate excited.

• Savory Add-Ins: For more texture, consider rocky diced potatoes or roasted vegetables added with the broth for a heartier soup.
  This will transform your classic recipe into a rustic, wholesome dish that’s even more satisfying.

How to Store and Freeze Italian Penicillin Soup with Pastina

Fridge: Store leftover Italian Penicillin Soup in an airtight container for up to 3 days. Keep it covered to maintain its flavor and prevent absorption of other odors.

Freezer: You can freeze the soup for up to 3 months. Just ensure it’s completely cooled, then transfer to a freezer-safe container, leaving some space for expansion.

Reheating: When you’re ready to enjoy your soup, thaw it overnight in the fridge. Reheat gently on the stovetop until piping hot, stirring occasionally to maintain consistency.

Tip: If you freeze the soup, consider undercooking the pastina slightly, as it will continue to cook when reheated.

Italian Penicillin Soup with Pastina Recipe FAQs

What type of pastina should I use for this recipe?
I recommend using small pasta shapes like pastina or orzo, as they can soak up the broth beautifully. If you can’t find pastina, any small pasta will do; just adjust the cooking times accordingly to prevent overcooking.

How should I store leftover Italian Penicillin Soup?
Store your leftover soup in an airtight container in the fridge for up to 3 days. Make sure the container is covered tightly to retain the flavors and prevent the soup from absorbing other odors from the fridge.

Can I freeze Italian Penicillin Soup with Pastina?
Absolutely! To freeze the soup, let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat it gently on the stovetop.

What if my soup is too thick or too thin?
If your soup turns out too thick, simply stir in a little extra chicken bone broth or water until you reach your desired consistency. Conversely, if it’s too thin, you can simmer it for a bit longer to concentrate the flavors. Just keep an eye on the pasta to ensure it doesn’t overcook.

Is Italian Penicillin Soup suitable for kids or those with dietary restrictions?
Yes! This soup is very family-friendly and can easily be tailored. For allergies, substitute the pasta with gluten-free options, and if you’re cooking for little ones, consider reducing the garlic and spices for a milder flavor. Always check ingredient labels for any specific allergens.

How can I enhance the flavor if I’m using store-bought bone broth?
If you’re using store-bought chicken bone broth, consider adding a bit more minced garlic, or a splash of lemon juice for brightness. Fresh herbs like thyme or rosemary can also elevate the flavor profile and give it that homemade touch!

Italian Penicillin Soup with Pastina

A comforting and nourishing Italian Penicillin Soup with Pastina perfect for any time of year.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 bowls

Course: DINNER RECIPES

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Soup

• 2 tablespoons Butter Adds richness and depth to the flavor.
• 2 stalks Celery Provides a light, refreshing crunch.
• 1 medium Carrot Brings natural sweetness and color.
• 1 medium Onion Enhances the overall taste.
• 3 cloves Garlic Offers a robust layer of flavor.
• 1 cup Pastina Tiny pasta shapes that soak up the broth.
• 6 cups Chicken Bone Broth The heart of the soup.
• 1 teaspoon Turmeric Adds a vibrant hue and hint of warmth.
• 1 teaspoon Kosher Salt Essential for balancing flavors.
• 1 dash Fresh Ground Pepper A dash of spice to elevate the soup.

For the Toppings

• 1/2 cup Parmesan Cheese Brings a creamy, salty finish.
• 1 large Egg Optional, whisked in for added protein.
• 1/4 cup Fresh Parsley Freshness that brightens up the dish.
• 1 tablespoon Fresh Lemon Juice A splash adds a zesty lift.

Equipment

• Large pot

Method

 

Directions

1. In a large pot, melt 2 tablespoons of butter over medium heat.
2. Add the diced celery, carrot, onion, and minced garlic. Sauté until softened, about 3-4 minutes.
3. Stir in the pastina and cook for approximately 1 minute.
4. Carefully pour in the chicken bone broth along with turmeric, kosher salt, and fresh ground pepper.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
6. If using the optional egg, stir it in now and cook for an additional 1-2 minutes.
7. Ladle the hot soup into bowls and garnish with grated parmesan, chopped parsley, and lemon juice if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 39gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 750mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For an extra zing, sprinkle some red pepper flakes on top! To ensure rich flavor, sauté vegetables until just softened, avoid overcooking the pastina, and serve immediately for best enjoyment.

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Let us know how it was!