Chicken Corn Chowder

A white bowl of chicken corn chowder that is garnished with homemade croutons, crisp bacon pieces, fresh thyme and cracked black pepper.

There’s nothing quite like a big bowl of Chicken Corn Chowder when fresh corn is in season. Sweet kernels cut straight from the cob add incredible flavor and texture, making this one of my favorite ways to enjoy summer produce. Pair that with rotisserie chicken, crispy bacon, tender potatoes, and a rich, creamy broth, and you’ve got a comforting meal that’s surprisingly easy to make.

One of my favorite things about this recipe is that it’s perfect for making the most of fresh corn, while it’s at its peak. If you have an abundance of corn from your garden or a trip to the farmers market, this chowder is the perfect excuse to use it. Even better, you can freeze fresh corn now, and enjoy this homemade chicken corn chowder all fall and winter long.

Why You Will Love This Chicken Corn Chowder Recipe

  • Fresh Summer Flavor – Sweet corn cut right from the cob gives this chicken corn chowder incredible flavor that canned simply can’t match.
  • Easy Weeknight Dinner – Rotisserie chicken keeps prep to a minimum, without sacrificing flavor.
  • Rich and Creamy – Blending part of the corn naturally thickens the chowder, while heavy cream adds the perfect finishing touch.
  • Comfort Food Anytime – Cozy enough for chilly evenings, but light enough to enjoy year-round.
  • Great for Meal Prep – The flavors of this chicken corn chowder get even better the next day, making leftovers something to look forward to.

Ingredient Substitutions

  • Fresh Corn: Fresh corn delivers the best flavor, but frozen corn works well year-round. Canned corn can also be used, just drain it well before adding.
  • Rotisserie Chicken: Leftover grilled, roasted, or baked chicken is a great substitute. You can also sauté two boneless chicken breasts and dice.
  • Potatoes: Yukon Gold potatoes create a creamy texture, but red potatoes or russets work too.
  • Bacon: Turkey bacon can be substituted, or omit it for a lighter version.
  • Heavy Cream: Half-and-half will lighten the chicken corn chowder slightly, while still keeping it creamy.
  • Fresh Thyme: Substitute ½ teaspoon dried thyme, if needed.
  • Add More Vegetables: Diced bell peppers add sweetness, while diced jalapeños give the chowder a little kick.
  • Cheese: Optionally, stir in shredded sharp cheddar at the end, or sprinkle it over each bowl before serving.
  • Heat: Add a few dashes of your favorite hot sauce when serving for extra flavor.

How to Prepare Chicken Corn Chowder

  1. Cook the bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of the bacon drippings in the pot.
  2. Add the butter to the bacon drippings. Once melted, stir in the onion, celery, garlic, diced potatoes, and fresh thyme. Season with salt, black pepper, and paprika. Toss everything together and sauté for about 4 minutes, until the vegetables begin to soften.
  3. Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 2–3 minutes, stirring frequently, to remove the raw flour taste.
  4. Gradually pour in the chicken stock while stirring to create a smooth broth. Stir in half of the cooked bacon.
  5. Increase the heat until the soup is just about to boil, then reduce to a simmer. Cook for about 10 minutes, or until the potatoes are fork tender.
  6. While the soup simmers, place half of the fresh corn kernels in a blender with about ½ cup of the hot broth. Blend until mostly smooth.
  7. Once the potatoes are tender, stir the blended corn mixture into the chowder along with the remaining whole corn kernels, diced rotisserie chicken, and heavy cream.
  8. Taste for salt.
  9. Simmer for an additional 5 minutes, stirring occasionally, until the chicken is heated through and the chowder is creamy.
  10. Ladle into bowls and garnish with homemade croutons, the remaining crispy bacon, fresh thyme, and/or freshly cracked black pepper.

How to Serve and Store

  • Serve this chicken corn chowder with homemade croutons, crusty sourdough bread, or oyster crackers. This chowder can also be served in a bread bowl.
  • Pair with a simple green salad.
  • Optionally, garnish with a sprinkle of shredded sharp cheddar cheese, and/or a few dashes of hot sauce for extra heat.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze without the heavy cream for up to 3 months. Add the cream after reheating for the best texture.
  • Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling once the cream has been added.

Frequently Asked Questions

Can I use frozen or canned corn?

Absolutely. Fresh corn is my favorite because it has the sweetest flavor and the best texture, but frozen corn is an excellent substitute. Canned corn also works in a pinch.

Can I roast or grill the corn first?

Yes! Roasting or grilling the corn before cutting it off the cob adds a delicious smoky flavor that takes this chowder to another level.

Can I freeze the chowder?

Because this recipe contains heavy cream, the texture may change slightly after freezing. If you plan to freeze it, it’s best to prepare the chowder without the cream, then stir the cream in after reheating.

How can I make it spicier?

Add diced jalapeños while sautéing the vegetables, or finish each bowl with your favorite hot sauce.

More Chowder Recipes to Love

If you’re looking for a cozy, homemade meal that makes the most of fresh summer corn, this Chicken Corn Chowder is sure to become a favorite. It’s creamy, hearty, packed with flavor, and easy enough for a weeknight dinner. Don’t forget to save a little fresh corn for the freezer. You’ll be glad you did when you’re craving a warm bowl of chowder during the colder months.

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A white bowl of chicken corn chowder that is garnished with homemade croutons, crisp bacon pieces, fresh thyme and cracked black pepper.

Chicken Corn Chowder

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Description

This Creamy Chicken Corn Chowder is made with fresh corn on the cob, rotisserie chicken, crispy bacon, potatoes, in a rich homemade broth. It’s an easy comfort food dinner that’s perfect for any season.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 1 celery stalk, finely diced
  • 2 cloves garlic, minced
  • 2 medium Yukon Gold or Idaho potatoes, peeled and diced
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 2½ tablespoons all-purpose flour
  • 4 cups chicken stock
  • 5 ears fresh corn, kernels cut from the cob
  • 2 cups diced rotisserie chicken
  • 2 cups heavy cream

For Garnish (Optional):

  • Reserved crispy bacon
  • Homemade croutons
  • Oyster crackers
  • Fresh thyme
  • Freshly cracked black pepper

Instructions

  1. Cook the bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of the bacon drippings in the pot.
  2. Add the butter to the bacon drippings. Once melted, stir in the onion, celery, garlic, diced potatoes, and fresh thyme. Season with salt, black pepper, and paprika. Toss everything together and sauté for about 4 minutes, until the vegetables begin to soften.
  3. Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 2–3 minutes, stirring frequently, to remove the raw flour taste.
  4. Gradually pour in the chicken stock while stirring to create a smooth broth. Stir in half of the cooked bacon.
  5. Increase the heat until the soup is just about to boil, then reduce to a simmer. Cook for about 10 minutes, or until the potatoes are fork tender.
  6. While the soup simmers, place half of the fresh corn kernels in a blender with about ½ cup of the hot broth. Blend until mostly smooth.
  7. Once the potatoes are tender, stir the blended corn mixture into the chowder along with the remaining whole corn kernels, diced rotisserie chicken, and heavy cream.
  8. Taste for salt.
  9. Simmer for an additional 5 minutes, stirring occasionally, until the chicken is heated through and the chowder is creamy.
  10. Ladle into bowls and garnish with homemade croutons, the remaining crispy bacon, fresh thyme, and/or freshly cracked black pepper.
  11. ENJOY!

Equipment

Notes

  • Blend only half of the corn to create a naturally thick, creamy chowder, while still leaving plenty of whole kernels for texture.
  • If using a stand up blender, be careful as the broth is hot.
  • Use rotisserie chicken to save time, without sacrificing flavor.
  • Cut the potatoes into evenly sized pieces so they cook at the same rate.
  • Cook the flour for a few minutes before adding the broth to eliminate any raw flour taste.
  • Fresh thyme adds wonderful flavor, but add a little extra on top just before serving for a bright, fresh finish.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup, Lunch, Dinner, Meal Prep
  • Method: Easy
  • Cuisine: American

Did you make this recipe?

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GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, X, Pinterest and YouTube! Check out my LTK to find out what I’m wearing! THANK YOU!

Creamy Taco Soup

A bowl of creamy taco soup. The soup has an orangish hue with tomatoes, black beans, shredded chicken and rice. The soup is garnished with tortilla strips, diced avocado, sour cream and sliced jalapeños.

This Creamy Taco Soup is one of those quick, comforting meals that comes together fast, but still delivers big, bold flavor. It’s rich, slightly spicy, and packed with everything you love about taco night in a cozy bowl. Perfect for busy weeknights, this easy taco soup is done in under 30 minutes, and tastes like it simmered all day.

Why You Will Love This Creamy Taco Soup Recipe

  • Quick and easy taco soup – This taco soup is ready in under 30 minutes, making it perfect for busy weeknights or last-minute dinners.
  • Creamy and flavorful soup – The whipped cream cheese creates a rich, velvety texture, without being heavy.
  • Taco Tuesday favorite – This Creamy Taco Soup Recipe is a fun twist on traditional tacos.
  • One pot dinner – Minimal cleanup and simple ingredients make this a go-to meal.
  • Hearty and satisfying – Loaded with chicken, beans, and rice for a complete meal in one bowl.
  • Customizable toppings – Make it your own with shredded cheese, sour cream, crispy tortilla strips, jalapeños, diced avocado, and more.
  • Meal prep friendly – Leftovers reheat beautifully for lunch or dinner.

Ingredient Substitutions

  • Rotisserie chicken: Swap with cooked shredded chicken breast, thighs, or even ground beef or turkey.
  • Zatarain’s Taco Rice: Substitute with plain rice + extra taco seasoning.
  • Whipped cream cheese: Use block cream cheese (softened), or heavy cream for a lighter texture.
  • Black beans: Pinto beans or kidney beans work well.
  • Goya sofrito: Substitute with a mix of sautéed onion, garlic, bell pepper, and cilantro.
  • Rotel tomatoes: Use diced tomatoes + green chilies or plain diced tomatoes.
  • Jalapeño: Omit for less heat, or substitute with green bell pepper.
  • Chicken stock: Vegetable broth works, if needed.

How to Prepare Creamy Taco Soup

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the diced jalapeño and sauté for a few minutes, until slightly softened.
  3. Stir in the minced onion and garlic. Add 2 tablespoons of taco seasoning and sauté for a few more minutes until fragrant.
  4. Add the box of taco rice and let it toast for a couple of minutes.
  5. Stir in the Rotel tomatoes and whipped cream cheese.
  6. Add the sofrito, chicken stock, and lime juice, whisking until smooth and combined.
  7. Stir in the shredded chicken and black beans.
  8. Bring the soup close to a boil, then reduce heat. Cover and simmer for 12–15 minutes, stirring occasionally to prevent sticking, until the rice is fully cooked.
  9. Finish by stirring in the fresh cilantro.
  10. Ladle into bowls and top with your favorite toppings.
Cream cheese mixed with rice and tomatoes in a pot. The mixture has an orangish hue.
A pot of creamy taco soup. The soup contains shredded chicken, black beans, tomato and rice. The soup has a slight orangish hue.
A bowl of creamy taco soup. The soup has an orangish hue with tomatoes, black beans, shredded chicken and rice. The soup is garnished with tortilla strips, diced avocado, sour cream and sliced jalapeños.

How to Serve and Store

  • Serve this creamy taco soup piping hot with tortilla chips, warm flour tortillas, or cornbread Add extra toppings for texture and flavor contrast.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat on the stovetop or microwave, adding a splash of broth.
  • Freeze, without toppings, for up to 2 months.
Can I make this taco soup ahead of time?

Yes, it reheats really well. You may need to add a little broth when reheating since the rice will absorb liquid.

Is this soup spicy?

It has a mild kick from the jalapeño and Rotel. Adjust by adding more or less jalapeño.

Can I make this in a slow cooker?

Yes, but add the rice later so it doesn’t overcook.

Can I use leftover chicken?

Absolutely! Any cooked shredded chicken works great in this taco soup recipe.

What if my soup is too thick?

Add extra chicken stock to loosen it up to your desired consistency.

Can I make it without cream cheese?

Yes, but it won’t be as creamy. You can substitute with heavy cream or half and half.

More Taco Tuesday Recipes to Love

This Creamy Taco Soup Recipe is the ultimate quick and easy dinner packed with bold taco flavor, tender chicken, beans, and rice in a rich, creamy broth. It’s perfect for Taco Tuesday or any busy weeknight when you want something comforting, hearty, and ready in under 30 minutes.

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A bowl of creamy taco soup. The soup has an orangish hue with tomatoes, black beans, shredded chicken and rice. The soup is garnished with tortilla strips, diced avocado, sour cream and sliced jalapeños.

Creamy Taco Soup

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Description

This Creamy Taco Soup recipe made in under 30 minutes with chicken, beans, rice, and bold taco flavors. An easy one pot dinner that’s perfect for Taco Tuesday, or any night of the week.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 jalapeño, diced
  • 1/2 yellow onion, minced
  • 2 garlic cloves, minced
  • 2 tablespoons taco seasoning (see below)
  • 1 box Zatarain’s Taco Rice
  • 1 can Rotel tomatoes
  • 8 ounces whipped cream cheese
  • 2 tablespoons Goya sofrito
  • 5 1/2 cups chicken stock
  • 2 cups rotisserie chicken, shredded
  • 1 can black beans, rinsed and drained
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro, plus more for garnish

Optional toppings: shredded cheese, sour cream, crispy tortilla strips, jalapeños, diced avocado, lime wedges

Homemade Taco Seasoning:

  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the diced jalapeño and sauté for a few minutes, until slightly softened.
  3. Stir in the minced onion and garlic. Add 2 tablespoons of taco seasoning and sauté for a few more minutes until fragrant.
  4. Add the box of taco rice and let it toast for a couple of minutes.
  5. Stir in the Rotel tomatoes and whipped cream cheese.
  6. Add the sofrito, chicken stock, and lime juice, whisking until smooth and combined.
  7. Stir in the shredded chicken and black beans.
  8. Bring the soup close to a boil, then reduce heat. Cover and simmer for 12–15 minutes, stirring occasionally to prevent sticking, until the rice is fully cooked.
  9. Finish by stirring in the fresh cilantro.
  10. Ladle into bowls and top with your favorite toppings.
  11. ENJOY!

Notes

  • Only use 2 tablespoons of the taco seasoning. Save the rest for future recipes.
  • Stir occasionally while simmering to prevent rice from sticking.
  • If using block cream cheese, make sure it’s softened for easy mixing.
  • Adjust consistency with additional broth, if needed
  • Taste and adjust seasoning before serving.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Soup, Lunch, Dinner, Meal Prep
  • Method: Easy
  • Cuisine: American/Mexican

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, X, Pinterest and YouTube! Check out my LTK to find out what I’m wearing! THANK YOU!

Italian Pasta Beans

A white bowl of Italian Pasta Beans. The tomato based dish is filled with white beans and a ditalini pasta. The dish is topped with freshly grated Parmesan cheese.

Italian Pasta Beans is one of those comforting, old-school dishes that proves simple ingredients can create incredible flavor. My husband grew up eating this meal made by his Italian mom, and there was always a big pot on the stove meant to feed everyone. It’s similar to pasta fagioli you may already know, but this version keeps things very simple with tomato paste, beans, and pasta simmered together into a thick, hearty bowl of comfort.

This is not a quick recipe, but it is very easy to make. The long simmer builds deep flavor while the beans and pasta make it filling and satisfying. It’s the kind of meal that tastes even better the next day and freezes beautifully, making it perfect for feeding a crowd or saving portions for later.

Why You Will Love This Pasta Beans Recipe

  • Traditional Italian Comfort Food: A simple pasta beans recipe inspired by classic Italian home cooking and family traditions.
  • Made With Pantry Ingredients: Tomato paste, beans, pasta, and broth come together to create a hearty, satisfying meal.
  • Feeds a Crowd: This big pot recipe makes plenty, and is perfect for family dinners or meal prep.
  • Budget Friendly: Simple ingredients create a filling meal, without spending much money.
  • Freezer Friendly: This Italian pasta beans recipe freezes very well, making it great for future meals.

Ingredient Substitutions

  • Great Northern Beans: Cannellini beans or navy beans are great substitutes. Both have a similar creamy texture that works well in pasta beans.
  • Goya Ham Base: If you don’t have Goya ham base, you can substitute with Better Than Bouillon ham base, or use chicken base, vegetable base, or even a ham hock simmered in the broth for added flavor.
  • Ditalini Pasta: Any small pasta shape works well here. Try small shells, elbow macaroni, or tubetti.
  • Tomato Paste: Tomato paste gives this dish its deep tomato flavor. In a pinch, you could substitute a small can of crushed tomatoes, though the broth will be slightly thinner.
  • Parmesan Cheese: Freshly grated Parmesan is best, but Pecorino Romano or Grana Padano can also be used for finishing.

How to Prepare Italian Pasta Beans

  1. Heat the oil in a very deep pot over medium heat.
  2. Add the tomato paste and the two cans of water. Whisk well until the tomato paste is fully incorporated.
  3. Pour in the 16 cups of water. Add the great northern beans along with the liquid from the cans and the ham base packets. Stir to combine.
  4. Bring the mixture almost to a boil. Reduce the heat to low and allow it to gently simmer for about 2 hours, stirring occasionally as the broth slowly reduces and develops flavor.
  5. When the sauce has simmered down and thickened, cook the pasta in a separate pot, according to the package directions, until al dente.
  6. Transfer the cooked pasta directly into the pot with the beans and sauce. If the mixture becomes too thick, add a little of the reserved pasta water to loosen it.
  7. Serve hot and finish with freshly grated Parmesan cheese.
Tomato paste in a pot with a little bit of water.
A pot of Italian Pasta Beans. Showing a spoonful of the pasta and beans with wooden spoon.
A white bowl of Italian Pasta Beans. The tomato based dish is filled with white beans and a ditalini pasta. The dish is topped with freshly grated Parmesan cheese.

How to Serve and Store

  • Serve this Italian pasta beans in large bowls topped with freshly grated Parmesan cheese.
  • Pair with crusty bread on the side for soaking up the rich tomato broth.
  • This rustic Italian dish thickens as it sits, which many people actually prefer the next day.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To reheat, warm gently on the stove and add a splash of water or broth, if needed, to loosen the sauce.
  • This recipe freezes very well. Allow it to cool completely, portion into freezer-safe containers, and freeze for up to 3 months.
  • Thaw overnight in the refrigerator and reheat on the stove.

Frequently Asked Questions

  • What is Italian Pasta Beans? Italian Pasta Beans is a simple, traditional dish made with beans, tomato base, broth, and small pasta. It is similar to pasta and bean soups found in many Italian kitchens and is often considered classic comfort food.
  • Can I cook the pasta directly in the soup? You can, but cooking it separately helps prevent the pasta from absorbing too much liquid and becoming overly soft, especially if you plan to store leftovers.
  • Why simmer the mixture for so long? The long simmer allows the tomato paste, beans, and broth to develop deeper flavor and creates the thicker, comforting texture that makes this dish so satisfying.
  • Can this recipe be made vegetarian? Yes. Simply substitute vegetable base or vegetable broth for the ham base.
  • Can I freeze Italian Pasta Beans? Yes. This dish freezes extremely well. Let it cool completely before transferring to freezer containers. Freeze for up to 3 months.
  • Why save the pasta water? Pasta water contains starch that helps loosen the sauce while keeping it creamy rather than watery.
Print
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A white bowl of Italian Pasta Beans. The tomato based dish is filled with white beans and a ditalini pasta. The dish is topped with freshly grated Parmesan cheese.

Italian Pasta Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

This Italian Pasta Beans is a traditional, rustic Italian recipe made with simple pantry ingredients, slow simmered for rich flavor and finished with ditalini pasta and Parmesan cheese.

Ingredients

Scale
  • 2 tablespoons oil
  • 2 (6-ounce) cans tomato paste
  • 2 cans water (use the empty tomato paste cans)
  • 16 cups water
  • 2 packets Goya ham base
  • 2 cans great northern beans, not rinsed or drained
  • 10 ounces ditalini pasta
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Heat the oil in a very deep pot over medium heat.
  2. Add the tomato paste and the two cans of water. Whisk well until the tomato paste is fully incorporated.
  3. Pour in the 16 cups of water. Add the great northern beans along with the liquid from the cans and the ham base packets. Stir to combine.
  4. Bring the mixture almost to a boil. Reduce the heat to low and allow it to gently simmer for about 2 hours, stirring occasionally as the broth slowly reduces and develops flavor.
  5. When the sauce has simmered down and thickened, cook the pasta in a separate pot, according to the package directions, until al dente.
  6. Transfer the cooked pasta directly into the pot with the beans and sauce. If the mixture becomes too thick, add a little of the reserved pasta water to loosen it.
  7. Serve hot and finish with freshly grated Parmesan cheese.
  8. ENJOY!

Equipment

Notes

  • A very large pot is recommended since this recipe makes a big batch.
  • If replacing the ham base powder with paste, use a tablespoon.
  • The mixture thickens as it simmers and even more after the pasta is added.
  • Stir often, scraping the sides of the pot.
  • Reserve a bit of the pasta water just in case the mixture is too thick.
  • If the dish becomes too thick while reheating, simply add a splash of water or broth.
  • Freshly grated Parmesan adds the best flavor and finish to this dish.

 

  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Category: Lunch, Dinner, Meal Prep
  • Method: Easy
  • Cuisine: American/Italian

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, X, Pinterest and YouTube! Check out my LTK to find out what I’m wearing! THANK YOU!

She Crab Soup

A brown bowl of she crab soup that is garnished with fresh parsley and paprika. The image is showing a wooden spoonful of the soup over the bowl.

This rich and creamy She Crab Soup delivers the classic coastal flavors of fresh lump crab, warm spices, and velvety cream in every spoonful. It’s a restaurant-quality seafood soup that’s incredibly easy to make at home using simple ingredients.

Whether you’re craving comforting Southern seafood recipes, a quick homemade crab soup, or a luxurious appetizer for holidays, date nights, or entertaining, this She Crab Soup comes together in under 30 minutes, and tastes like something straight from a Charleston-style seafood restaurant.

Why You Will Love This She Crab Soup Recipe

  • Rich, Creamy Flavor: Warm spices, sautéed aromatics, heavy cream, and sherry create that signature She Crab Soup taste.
  • Easy Seafood Recipe: This creamy seafood soup recipe is quick, simple, and perfect for weeknights, or entertaining.
  • Restaurant-Quality at Home: A luxurious, Southern-style crab soup, without the restaurant price.
  • Perfect for Holidays & Gatherings: This one-pot crab soup is great for Christmas Eve, New Year’s, Valentine’s Day, or dinner parties.

Ingredient Substitutions

  • Crab: Use claw meat or backfin, if lump isn’t available (texture will be slightly different).
  • Seafood stock: Replace with chicken stock. However, seafood stock provides the best flavor.
  • Heavy cream: Half-and-half works, but will yield a thinner soup.
  • Dry sherry: Substitute white wine, cognac, or omit entirely if preferred.
  • Old Bay: Use Cajun seasoning or a mix of paprika, celery salt, and black pepper.

How to Prepare She Crab Soup

  1. Pick through the crab to remove any shells. Reserve in the refrigerator.
  2. Warm the cream in a small pot.
  3. In a large pot, melt the butter.
  4. Once melted, add the minced onion, celery, and garlic. Season with the salt, black pepper, and Old Bay. Sauté for 2–3 minutes.
  5. Sprinkle in the flour. Stir and allow the raw flour taste to cook off for a few minutes.
  6. Whisk in the seafood stock and Worcestershire sauce. Turn up the heat.
  7. Pour in the warmed heavy cream. Whisk well.
  8. Allow the soup to simmer until thickened, about 5–8 minutes. Scrape the sides often.
  9. Once thickened, turn down the heat and gently fold in the crab, reserving a few pieces for garnish.
  10. Cook for another few minutes before slowly adding the dry sherry. Adjust to your liking.
  11. Serve in bowls garnished with fresh parsley or green onions, plus extra crab and a sprinkle of paprika, Old Bay, or cayenne pepper.
Minced onion, celery and garlic with seasonings sautéing in butter in a pot.
Sauté the vegetables and seasonings in the butter.
Pouring seafood stock into a pot with sautéed vegetables.
Add the flour. Pour in the stock.
Pouring heavy cream into a pot.
Whisk in the cream.
Adding the crabmeat into she crab soup.
Add the crab.
Pouring dry sherry into she crab soup.
Add the sherry.
A brown bowl of she crab soup that is garnished with fresh parsley and paprika. The image is showing a wooden spoonful of the soup over the bowl.

How to Serve and Store

  • Serve this she crab soup in bowls topped with extra lump crab, fresh parsley or green onions, and a sprinkle of Old Bay, paprika, or cayenne.
  • Add oyster crackers or crusty bread on the side for dipping.
  • Pair with a light salad, roasted vegetables, or a seafood entrée for a full meal.
  • Store leftovers in an airtight container in the refrigerator for 2–3 days.
  • Reheat gently over low heat, stirring often. Avoid boiling to prevent the cream from separating.
  • Freezing is not recommended.

Frequently Asked Questions

  • Can I make She Crab Soup without sherry? Yes! You can omit it entirely, or replace it with white wine for a lighter flavor.
  • What crab works best? Fresh lump crabmeat gives you that restaurant-style texture, but claw meat also works in a pinch.
  • Can this be made ahead? Yes. Reheat gently over low heat and avoid boiling to prevent the cream from separating.
  • What else can I garnish She Crab Soup with? Fresh chives, crushed crackers, oyster crackers, or a drizzle of melted butter add amazing flavor.

More Crab Soup Recipes to Love

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A brown bowl of she crab soup that is garnished with fresh parsley and paprika. The image is showing a wooden spoonful of the soup over the bowl.

She Crab Soup

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Description

This rich and creamy She Crab Soup delivers the classic coastal flavors of fresh lump crab, warm spices, and velvety cream in every spoonful. It’s a restaurant-quality seafood soup that’s incredibly easy to make at home using simple ingredients.

Ingredients

Scale
  • 1 pound lump crabmeat (pick through for shells; reserve a little for garnish)
  • 4 tablespoons butter
  • 1/4 small onion, minced
  • 1 stalk celery, minced
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Old Bay Seasoning
  • 3 tablespoons flour
  • 2 cups seafood or chicken stock
  • 3–4 dashes Worcestershire sauce
  • 2 cups heavy whipping cream, warmed
  • 2–3 tablespoons dry sherry (adjust to taste)
  • Fresh parsley or green onions, for garnish
  • Paprika, Old Bay, or cayenne pepper, for topping

Instructions

  1. Pick through the crab to remove any shells. Reserve in the refrigerator.
  2. Warm the cream in a small pot.
  3. In a large pot, melt the butter.
  4. Once melted, add the minced onion, celery, and garlic. Season with the salt, black pepper, and Old Bay. Sauté for 2–3 minutes.
  5. Sprinkle in the flour. Stir and allow the raw flour taste to cook off for a few minutes.
  6. Whisk in the seafood stock and Worcestershire sauce. Turn up the heat.
  7. Pour in the warmed heavy cream. Whisk well.
  8. Allow the soup to simmer until thickened, about 5–8 minutes. Scrape the sides often.
  9. Once thickened, turn down the heat and gently fold in the crab, reserving a few pieces for garnish.
  10. Cook for another few minutes before slowly adding the dry sherry. Adjust to your liking.
  11. Serve in bowls garnished with fresh parsley or green onions, plus extra crab and a sprinkle of paprika, Old Bay, or cayenne pepper.
  12. ENJOY!

Equipment

Notes

  • Warm the cream first to prevent curdling.
  • Fold the crab in gently so it stays in large pieces.
  • Reserve a few pieces of the crab for garnish.
  • Add the sherry slowly, and taste as you go.
  • Scrape the sides of the pot often to prevent sticking as the soup thickens.
  • For a thicker soup, let it simmer a few extra minutes; for a thinner soup, add a splash more stock.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Soup, Chowder, Dinner
  • Method: Easy
  • Cuisine: Fish and Seafood

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GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, X, Pinterest and YouTube! Check out my LTK to find out what I’m wearing! THANK YOU!

Hearty Chili with Beans

A white bowl filled with hearty chili with beans topped with shredded yellow cheese and sour cream.

This Hearty Chili with Beans recipe should honestly win an award, or at least a trophy for “Most Likely to Be Eaten Straight from the Pot.” It’s meaty, smoky, spicy, and ridiculously comforting.

Whether you’re watching the game, feeding a crowd, or just craving a big bowl of cozy, this chili checks every box. With a mix of ground beef, mild Italian sausage, three kinds of beans, and crispy bacon, it’s packed with flavor in every single bite.

Why You Will Love This Hearty Chili Recipe

  • Packed with Flavor: The seasonings, along with the meat combination, is the ultimate combination of savory goodness.
  • Thick and Hearty: Loaded with beans and just the right amount of spice for that slow-simmered, stick-to-your-ribs texture.
  • Easy to Customize: Adjust the spice level, or bean combo to make it your own.
  • Perfect for Leftovers: This hearty chili with beans tastes even better the next day (and freezes like a dream).
  • Great for Game Day: Serve the chili with cornbread, tortilla chips, corn chips, or even over rice for a winning meal.

Ingredient Substitutions

  • Ground Beef: Substitute with ground turkey or chicken for a lighter version.
  • Italian Sausage: Swap with spicy sausage for more heat or use plant-based sausage for a vegetarian twist.
  • Beans: Mix and match. Black beans or pinto beans, also work perfectly.
  • V-8 Juice: Use tomato juice or even beef broth for a richer base.
  • Hot Sauce: Replace with sriracha or crushed red pepper flakes for extra spice. Omit, if desired.
  • Bacon: Use turkey bacon or omit for a lower-fat option.
  • Seasonings: Use your favorite combination of seasonings, or a store-bought chili seasoning packet.

How to Prepare Hearty Chili with Beans

  1. Crisp the diced bacon in a deep pot. Remove and set aside, leaving the bacon fat.
  2. Add the ground beef and sausage. Break apart and season with the spice blend. Brown completely.
  3. If needed, remove excess grease with a paper towel.
  4. Add the onion, garlic, bell pepper, and jalapeño. Sauté until softened, about 4–5 minutes.
  5. Stir in the Rotel tomatoes, crushed tomatoes, and V-8 juice. Mix well.
  6. Bring to a near boil, then reduce heat. Partially cover and simmer for 45 minutes to 1 hour.
  7. Add in all of the beans, reserved bacon, and hot sauce. Simmer another 10–15 minutes.
  8. Stir in fresh parsley and taste for seasoning.
  9. Serve hot with shredded cheddar cheese and a dollop of sour cream.

How to Serve and Store

  • Serve this hearty chili with beans with cornbread, tortilla chips, corn chips, over rice, or even over a baked potato.
  • Store, after cooling, in airtight containers in the fridge for up to 4 days.
  • Freeze in portions for up to 3 months. Thaw overnight and reheat on the stove.

Frequently Asked Questions

  • Can I make this in a slow cooker? Yes! Brown the meats first, then transfer everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.
  • Can I make it vegetarian? Absolutely. Swap out the meats for plant-based versions and use vegetable broth instead of V-8 juice.
  • What toppings work best? Cheddar cheese, sour cream, diced onions, jalapeños, fresh cilantro, or crushed tortilla chips all make great toppings.
  • Can I make this ahead of time? Definitely! In fact, this hearty chili with beans is even better the next day as the flavors develop overnight.
  • What can I do with leftovers? Use leftover chili for chili cheese fries, chili mac, baked potatoes, chili dogs, nachos, quesadillas, burritos, over rice, stuffed peppers, or even a chili shepherd’s pie.

More Chili Recipes to Love

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A pot of hearty chili with beans.

Hearty Chili with Beans

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Description

This Hearty Chili with Beans recipe should win an award! It’s full of flavor, and perfect for game day, meal prep, or a cozy weeknight dinner.

Ingredients

Units Scale
  • 4 strips thick-cut bacon, diced
  • 1 pound ground beef (80/20)
  • 1 pound mild Italian sausage
  • 1 small yellow onion, minced
  • 4 garlic cloves, minced
  • 1 green bell pepper, minced
  • 1 jalapeño, diced
  • 1 (10-ounce) can Rotel diced tomatoes with green chiles
  • 1 (15-ounce) can crushed tomatoes
  • 3 (5.5-ounce) cans V-8 juice
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can dark or light red kidney beans, rinsed and drained
  • 1 (15-ounce) can chili beans
  • Few dashes of hot sauce, optional
  • 2 tablespoons fresh chopped parsley
  • Shredded cheddar cheese and sour cream, for garnish

Seasoning Blend:

  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 2 1/2 tablespoons chili powder

Instructions

  1. Crisp the diced bacon in a deep pot. Remove and set aside, leaving the bacon fat.
  2. Add the ground beef and sausage. Break apart and season with the spice blend. Brown completely.
  3. If needed, remove excess grease with a paper towel.
  4. Add the onion, garlic, bell pepper, and jalapeño. Sauté until softened, about 4–5 minutes.
  5. Stir in the Rotel tomatoes, crushed tomatoes, and V-8 juice. Mix well.
  6. Bring to a near boil, then reduce heat. Partially cover and simmer for 45 minutes to 1 hour.
  7. Add in all of the beans, reserved bacon, and hot sauce. Simmer another 10–15 minutes.
  8. Stir in fresh parsley and taste for seasoning.
  9. Serve hot with shredded cheddar cheese and a dollop of sour cream.
  10. ENJOY!

Equipment

Mesh Strainer

Notes

  • Browning the meat really adds depth.
  • The combination of three beans gives this chili its perfect texture.
  • Adjust chili powder to taste; add more for extra heat.
  • Stir occasionally during simmering to prevent sticking.
  • This chili thickens as it cools. If it’s too thick, add a splash more V-8 juice or broth.
  • Prep Time: 5 minutes
  • Cook Time: 1 hour, 15 minutes
  • Category: Dinner, Meal Prep
  • Method: Easy
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, X, Pinterest and YouTube! Check out my LTK to find out what I’m wearing! THANK YOU!

Creamy Tomato and White Bean Soup

A white bowl filled with creamy tomato white bean soup. The soup has an orangish hue with spinach and is garnished with crisp diced bacon and grated Parmesan cheese.

This Creamy Tomato and White Bean Soup is the ultimate comfort meal. It’s rich, velvety, and packed with flavor in every spoonful. Crisp bacon adds smoky depth, while cannellini beans and baby spinach make this soup hearty and nourishing.

Why You Will Love this Creamy Soup

  • Creamy and Comforting: The heavy cream and Parmesan cheese create a silky texture that feels indulgent and cozy.
  • Protein-Packed: Cannellini beans add a boost of plant-based protein and fiber, making this soup, both filling and nutritious.
  • Simple Ingredients, Big Flavor: Made with pantry staples like canned tomatoes, beans, and herbs with no complicated steps, or fancy equipment needed.
  • One Pot Dinner: Everything simmers in one pot for an easy one-pot soup dinner.
  • Perfect for Any Season: This creamy tomato white bean soup is light enough for spring, or hearty enough for winter.
  • Easy to Customize: Easily make this soup vegetarian, or adjust the richness to your liking.

Ingredient Substitutions

  • Bacon: Substitute with pancetta, or leave it out entirely for a vegetarian option.
  • Cannellini Beans: Great Northern beans or navy beans can be used as alternatives.
  • Chicken Stock: Use vegetable stock for a vegetarian version.
  • Heavy Cream: Substitute with half-and-half or full-fat coconut milk for a lighter or dairy-free option.
  • Parmesan Cheese: Pecorino Romano or Asiago can be used for a similar salty, nutty flavor.
  • Spinach: Kale, Swiss chard, or arugula work well too, just adjust the cooking time as needed.

How to Serve and Store

  • Serve this creamy tomato and white beans soup garnished with extra Parmesan cheese, a drizzle of olive oil, and a few crispy bacon bits. Pair with crusty bread or a grilled cheese sandwich for the ultimate comfort meal.
  • Store in an airtight container in the fridge for up to 4 days.
  • Reheat gently on the stovetop or in the microwave.
  • Cool completely before freezing in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Frequently Asked Questions

  • Can I make this soup vegetarian? Yes! Simply omit the bacon, use vegetable stock instead of chicken stock, and skip the Parmesan rind or use a vegetarian hard cheese alternative.
  • Can I blend the soup for a smoother texture? Absolutely. Use an immersion blender to partially or fully blend the soup before adding the cream and spinach for a silky finish.
  • Can I make it ahead of time? Definitely. This soup actually tastes better the next day after the flavors have had time to deepen.

More White Bean Recipes to Love

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A white bowl filled with creamy tomato white bean soup. The soup has an orangish hue with spinach and is garnished with crisp diced bacon and grated Parmesan cheese.

Creamy Tomato White Bean Soup

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Description

This Creamy Tomato and White Bean Soup is the ultimate comfort meal. It’s rich, velvety, and packed with flavor in every spoonful.

Ingredients

Units Scale
  • 4 strips thick-cut bacon, diced
  • 1/2 yellow onion, minced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 16 ounces whole tomatoes, crushed
  • 2 cans cannellini beans, rinsed and drained
  • 4 cups chicken stock
  • 1 Parmesan rind
  • 1 bay leaf
  • 1 cup heavy whipping cream
  • 1/2 cup freshly grated Parmesan cheese, plus more for garnish
  • 3 ounces baby spinach
  • Olive oil, for drizzling

Instructions

  1. Crisp the diced bacon in a large pot over medium heat. Once crisp, remove the bacon and leave about 2 tablespoons of the bacon fat in the pot.
  2. Sauté the onions and garlic for about 2 minutes, until fragrant.
  3. Stir in the tomato paste, dried basil, oregano, thyme, crushed red pepper, salt, and black pepper. Toast the tomato paste for 2–3 minutes to deepen the flavor.
  4. Add the crushed tomatoes and sprinkle with a pinch of salt. Stir well.
  5. Add the cannellini beans, chicken stock, Parmesan rind, and bay leaf. Turn up the heat to bring to a near boil, then reduce to low and simmer uncovered for 20 minutes.
  6. Remove the bay leaf and Parmesan rind. Stir in the heavy cream and simmer for another 5 minutes.
  7. Mix in the Parmesan cheese until melted and smooth.
  8. Add the spinach and let it wilt for 1–2 minutes.
  9. Taste for salt.
  10. Serve hot, drizzled with olive oil and topped with more cheese and crispy bacon.
  11. ENJOY!

Equipment

Notes

  • While the bacon is crisping, prep the other ingredients.
  • Toasting the tomato paste adds a rich, deep flavor to the base. Don’t skip this step.
  • Adjust the amount of crushed red pepper to your liking. Omit, if desired.
  • The Parmesan rind infuses the broth with incredible umami flavor. Be sure to remove it before serving.
  • Always add the spinach at the end to keep it bright and fresh.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Lunch, Dinner, Meal Prep
  • Method: Easy
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, X, Pinterest and YouTube! Check out my LTK to find out what I’m wearing! THANK YOU!

Pork and Cabbage Stew

A crockpot of pork and cabbage stew. The stew is light red in color.

A steaming bowl of Pork and Cabbage Stew is comfort food at its best. This hearty and budget-friendly meal stretches simple ingredients into a dish that can easily feed a crowd. Slow cooking brings out deep, savory flavors, while keeping the process simple and hands-off.

Why You Will Love This Pork and Cabbage Stew Recipe

  • Tender, fall-apart pork ribs – Bone-in country style ribs give this cabbage stew incredible flavor and richness.
  • Slow cooker convenience – Let the slow cooker do the work, while the flavors develop over hours of gentle cooking.
  • Hearty and comforting – Perfect for chilly days when you need a cozy, filling meal that warms you up from the inside.
  • Simple ingredients, bold flavors – Everyday ingredients like cabbage, garlic, tomatoes, and paprika come together to make something truly special.
  • Family-friendly dinner – This pork and cabbage stew feeds a crowd, and leftovers taste even better the next day.
  • Nutritious balance – This stew is low in fat, high in protein, and packed with cabbage for extra fiber, it’s a wholesome option for any mealtime.

Ingredient Substitutions

  • Country style ribs – Use pork shoulder or pork butt cut into large chunks.
  • Chicken stock – Swap with vegetable stock, beef broth, or use all water.
  • Paprika – Smoked paprika will give a smoky depth, while hot paprika adds heat.
  • Tomatoes – Substitute with canned diced tomatoes, if fresh aren’t available.
  • Add-ins – Feel free to add in onions, carrots, celery, and/or bacon. Adding potatoes within the last hour of cooking is another great addition.

How to Prepare

  1. Season and sear the pork ribs, until browned on all sides (work in batches, if necessary).
  2. While searing, chop the cabbage into large chunks.
  3. Line the bottom of a slow cooker with 3–4 ribs. Add a layer of cabbage on top. Place remaining ribs over the cabbage.
  4. Deglaze the searing pot with 1/2 cup chicken stock, scraping up the browned bits. Reserve this liquid.
  5. Add the tomatoes and garlic to the slow cooker. Sprinkle with salt, cracked peppercorns, paprika, and bay leaves. Top with the remaining cabbage.
  6. Pour in the rest of the chicken stock, reserved liquid, and enough water to almost cover the cabbage.
  7. Cook on high for 5–6 hours, checking liquid levels occasionally.
  8. Remove ribs, shred the meat from the bones, and return it to the pot. Stir gently and serve hot.
A plate of seasoned country style pork ribs.
Season the ribs.
Seasoned country style pork ribs searing in a pan.
Sear.
A bowl of large chunked green cabbage for Pork and Cabbage Stew
Chunk the cabbage.
Chopped tomatoes, bay leaves, seasonings, cabbage and pork ribs in a slow cooker.
Layer the ribs, cabbage, garlic and tomatoes.
A slow cooker filled with large diced cabbage.
Add the remaining cabbage and liquids.
A crockpot of pork and cabbage stew. The stew is light red in color.
Cook on high for about 6 hours.

How to Serve and Store

  • Serve this pork and cabbage stew in bowls and enjoy as-is, or serve with crusty bread for soaking up the broth. It also pairs well with mashed potatoes or rice. Add a dollop of sour cream, if desired.
  • Store in the refrigerator in an airtight container for up to 4 days.
  • Reheat gently on the stovetop.
  • To freeze, cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Frequently Asked Questions

  • Can I make Pork and Cabbage Stew without a slow cooker? Yes. You can prepare this stew in a large Dutch oven or heavy-bottomed pot. Simply follow the same steps, cover, and simmer on low heat for about 3–4 hours, checking the liquid levels as it cooks.
  • Do I have to use bone-in country style ribs? Bone-in ribs provide richer flavor, but you can substitute boneless pork shoulder or pork butt cut into chunks, if preferred.
  • What is a good substitute if I don’t eat pork? You can swap in beef chuck, chicken thighs, turkey legs, or even smoked sausage.
  • Can I make this ahead of time? Absolutely. This stew tastes even better the next day as the flavors have more time to develop. Simply store in the refrigerator and reheat gently before serving.
  • Do I need to remove the bones before serving? It’s optional. Many prefer removing the meat from the bones once tender and stirring it back into the stew for easier serving.

More Cabbage Recipes to Love

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A white bowl of pork and cabbage stew that is garnish with fresh parsley.

Pork and Cabbage Stew

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Description

This Pork and Cabbage Stew is the perfect comfort food. It’s slow cooked until the meat falls off the bone, and the cabbage becomes melt-in-your-mouth tender.

Ingredients

Units Scale
  • 2 1/2–3 pounds bone-in country style pork ribs
  • 2 tablespoons oil
  • 1 medium head green cabbage, cut into large chunks
  • 2 cups chunked tomatoes
  • 8–10 garlic cloves, halved
  • 1 teaspoon salt
  • 2 teaspoons cracked black peppercorns
  • 2 tablespoons paprika
  • 2–3 bay leaves
  • 4 1/2 cups chicken stock, divided
  • 3–4 cups water
  • 2 tablespoons fresh chopped parlsey

For Seasoning the Ribs:

  • 1 teaspoon salt, plus
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder

Instructions

  1. Let the pork ribs sit at room temperature for 30 minutes before searing.
  2. Mix the rib seasoning in a small bowl. Pat ribs dry, then season on all sides.
  3. Heat oil in a shallow pot or cast-iron pan. Sear ribs on all sides until browned (work in batches, if necessary).
  4. While searing, chop the cabbage into large chunks.
  5. Line the bottom of a slow cooker with 3–4 ribs. Add a layer of cabbage on top. Place remaining ribs over the cabbage.
  6. Deglaze the searing pot with 1/2 cup chicken stock, scraping up the browned bits. Reserve this liquid.
  7. Add the tomatoes and garlic to the slow cooker. Sprinkle with salt, cracked peppercorns, paprika, and toss in the bay leaves. Top with the remaining cabbage.
  8. Pour in the rest of the chicken stock, the reserved liquid, and enough water to almost cover the cabbage.
  9. Cover and cook on high for about 6 hours. Test for salt about halfway through, and remove the skins from the tomatoes, if desired.
  10. Remove the ribs and discard the bay leaves. Take the meat off the bones in chunks. Before returning the meat to the pot, check the stew for any small bones.
  11. Add the fresh parsley and stir gently.
  12. Serve hot and ENJOY!

Equipment

Notes

  • Allowing the pork to sit at room temperature before searing ensures a better crust and more even cooking.
  • Don’t skip deglazing the searing pan. The browned bits add incredible depth of flavor to the stew.
  • Check liquid levels halfway through cooking; add more water or stock if the cabbage isn’t submerged.
  • Taste for salt throughout the cooking process.
  • If using fresh tomatoes, remove the skin, if desired.
  • Using cracked black peppercorns (instead of just ground pepper) creates a bolder, more rustic flavor.
  • Before adding the meat back to the pot, check the stew for any bones. 
  • Leftovers reheat beautifully and make a quick, filling meal throughout the week.
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Dinner, Meal Prep
  • Method: Easy
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, X, Pinterest and YouTube! Check out my LTK to find out what I’m wearing! THANK YOU!

Creamy Chicken Noodle Soup

A pot of creamy chicken noodle soup. The soup has a yellowish hue and is garnished with fresh parsley.

When it comes to comfort food, nothing quite compares to a steaming bowl of Creamy Chicken Noodle Soup. This easy soup recipe is rich, hearty, and loaded with tender shredded chicken, egg noodles, vegetables, and a luscious cream base that makes every bite unforgettable.

Why You Will Love This Creamy Chicken Noodle Soup Recipe

  • Creamy and Comforting: The addition of heavy whipping cream transforms a classic chicken noodle soup into a creamy and indulgent bowl of comfort.
  • Loaded with Flavor: Searing the seasoned chicken breasts adds depth while fresh garlic, Italian seasoning, paprika, and bay leaves infuse rich, layered flavor.
  • Easy One-Pot Meal: Aside from cooking the noodles separately, everything simmers in one pot, making cleanup simple and quick.
  • Family Friendly Dinner: Creamy chicken noodle soup is a dish everyone loves, from kids to adults.
  • Perfect Make Ahead Option: This chicken soup reheats beautifully, making it ideal for meal prep or storing for busy weeknights.

Ingredient Substitutions

  • Chicken: Use boneless chicken thighs instead of breasts for a richer flavor. Rotisserie chicken works in a pinch (add after the soup has simmered).
  • Heavy Whipping Cream: Swap for half-and-half or whole milk for a lighter version. For dairy-free, use coconut cream.
  • Chicken Stock: Vegetable broth or bone broth can be used as alternatives.
  • Egg Noodles: Any short pasta such as rotini, fusilli, or shells will work. Gluten-free pasta is also an option.
  • Vegetables: Add extra carrots, peas, or even mushrooms for more variety.
  • Butter: Replace with olive oil, if you prefer a dairy-free option.

How to Prepare Creamy Chicken Noodle Soup

  1. Season the chicken. Sear, until golden brown on both sides. Remove and reserve.
  2. Add the remaining olive oil and butter to the pot. Stir in celery, onion, carrot, and garlic. Sauté for 3–4 minutes.
  3. Dust vegetables with flour, stirring and cooking for 2 minutes to eliminate raw flour taste.
  4. Slowly pour in chicken stock, whisking to break up flour.
  5. Add the chicken back to the pot.
  6. Stir in Italian seasoning, paprika, crushed red pepper, and bay leaves.
  7. Bring close to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until chicken is cooked through.
  8. Remove chicken, shred with two forks, then return to the pot.
  9. Stir in heavy cream. Simmer another 5–8 minutes. Taste for salt and adjust if needed.
  10. While the soup simmers, cook the egg noodles to al dente, according to package directions. Drain.
  11. Remove bay leaves. Stir the noodles and parsley into the soup. Warm through for 1–2 minutes.
  12. Ladle into bowls and garnish with more parsley before serving.
Two seasoned, boneless chicken breasts searing in a deep pot.
Sear the chicken. Remove.
Minced, sautéed vegetables sprinkled with flour in a pot.
Sauté the vegetables. Sprinkle with flour.
Seasonings added to a pot of soup.
Add the stock, chicken and seasonings.
Simmering soup base for Creamy Chicken Noodle Soup.
Simmer.
Cooked egg noodles and fresh chopped parsley added to creamy chicken soup.
Add the heavy cream. Simmer. Add the noodles and parsley.
A pot of creamy chicken noodle soup. The soup has a yellowish hue and is garnished with fresh parsley.

How to Serve and Store

  • Serve this creamy chicken noodle soup with crusty bread, garlic toast, or a side salad to make it a complete meal. For extra richness, top with a sprinkle of Parmesan cheese, or a squeeze of lemon juice just before serving.
  • Store the soup after it has cooled completely in airtight containers. The soup will last up to 3–4 days. Keep noodles separate if possible, as they can absorb too much broth and become soft.
  • Reheat gently on the stovetop over medium-low heat, stirring occasionally until heated through. Add a splash of cream or stock to revive the creamy texture if needed.
  • To freeze, make the soup up to the point of adding the cream. Cool and store in freezer-safe containers for up to 2 months. When reheating, stir in the cream after thawing and warming.

Frequently Asked Questions

  • Can I make this ahead of time? Yes! Prepare the soup, but keep noodles separate until serving to prevent them from becoming mushy.
  • How can I thicken the soup more? Let it simmer uncovered for a few extra minutes or add an additional teaspoon of flour when sautéing vegetables.
  • What if I don’t want spice? Simply omit the crushed red pepper flakes. The soup will still be flavorful.
  • Can I make this gluten-free? Yes, substitute gluten-free pasta and use cornstarch instead of flour to thicken.
  • Can I use rotisserie chicken instead of raw chicken breasts? Yes, rotisserie chicken is a quick shortcut. Shred the chicken and add it after the soup has simmered. Just note you’ll lose the extra flavor that comes from searing the chicken at the start, but it will still be delicious and creamy.
  • Can I cook the noodles in the soup instead of separately?
    Yes, you can cook the noodles directly in the soup after the chicken is shredded and the cream has been added. Keep in mind, the noodles will absorb some of the broth, so the soup may become thicker. If needed, add a little extra chicken stock to balance it out.

More Chicken Soup Recipes to Love

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A pot of creamy chicken noodle soup. The soup has a yellowish hue and is garnished with fresh parsley.

Creamy Chicken Noodle Soup

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Description

When it comes to comfort food, nothing quite compares to a steaming bowl of Creamy Chicken Noodle Soup. This easy soup recipe is rich, hearty, and loaded with tender shredded chicken, egg noodles, vegetables, and a luscious cream base that makes every bite unforgettable.

Ingredients

Units Scale
  • 2 boneless chicken breasts (10–12 ounces total)
  • 10–12 ounces egg noodles
  • 1 cup heavy whipping cream
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1/2 yellow onion, minced
  • 1 celery stalk, minced
  • 1 carrot, minced
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons flour
  • 4 1/2 cups chicken stock
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 bay leaves
  • 2 tablespoons fresh chopped parsley, plus more for garnish

Seasoning for Chicken:

  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder

Instructions

  1. Combine the seasoning for the chicken in a small bowl. Pat chicken breasts dry and season on both sides.
  2. Heat 1 tablespoon of olive oil in a deep pot over medium-high heat. Sear chicken, until golden brown on both sides. Remove and reserve.
  3. Add the remaining olive oil and butter to the pot. Stir in celery, onion, carrot, and garlic. Sauté for 3–4 minutes.
  4. Dust vegetables with flour, stirring and cooking for 2 minutes to eliminate raw flour taste.
  5. Slowly pour in chicken stock, whisking to break up flour.
  6. Add the chicken back to the pot.
  7. Stir in Italian seasoning, paprika, crushed red pepper, and bay leaves.
  8. Bring close to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until chicken is cooked through.
  9. Remove chicken, shred with two forks, then return to the pot.
  10. Stir in heavy cream. Simmer another 5–8 minutes. Taste for salt and adjust if needed.
  11. While the soup simmers, cook the egg noodles to al dente, according to package directions. Drain.
  12. Remove bay leaves. Stir the noodles and parsley into the soup. Warm through for 1–2 minutes.
  13. Ladle into bowls and garnish with more parsley before serving.
  14. ENJOY!

Equipment

Notes

  • Don’t overcook the noodles; al dente works best since they will continue to soften in the hot soup.
  • You can substitute with rotisserie chicken, just add in after the soup has simmered. However, you will lose some of the flavor the seared and seasoned chicken gave to the soup.
  • Taste before adding extra salt, especially if using a salty stock.
  • A squeeze of lemon before serving can brighten the flavors.
  • For meal prep, store noodles separately and combine before reheating.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Lunch, Dinner
  • Method: Easy
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, X, Pinterest and YouTube! Check out my LTK to find out what I’m wearing! THANK YOU!

Creamy Buffalo Chicken Soup

A white crock outlined in brown filled with Creamy Buffalo Chicken Soup. The soup is garnished with crispy tortilla strips, chopped celery leaves and blue cheese.

Buffalo wings are a game-day favorite, and this Creamy Buffalo Chicken Soup turns that classic flavor into a cozy, creamy, and spicy bowl that’s perfect for dinner. With tender chicken, sautéed vegetables, a splash of hot sauce, and creamy cheese stirred in at the end, it’s everything you love about Buffalo chicken, only easier to eat with a spoon.

Why You Will Love This Creamy Buffalo Chicken Soup Recipe

  • Bold Buffalo Flavor: This creamy buffalo chicken soup is packed with hot sauce and spices, giving you all the taste of buffalo chicken wings in a cozy bowl.
  • Rich & Comforting: The combination of cream cheese and cheddar makes this a cheesy buffalo chicken soup that’s smooth, hearty, and satisfying.
  • Quick & Easy: Made in one pot, this easy buffalo chicken soup recipe comes together in about 30 minutes.
  • Customizable Heat: Adjust the amount of hot sauce to make it a mild buffalo chicken soup, or a spicy buffalo chicken soup.
  • Great for Game Day: Serve this protein-packed soup with toppings like blue cheese, celery, or extra hot sauce for the ultimate game day soup. Add crispy tortilla chips to give this soup added texture.

Ingredient Substitutions

  • Chicken: Swap the boneless chicken breasts for boneless thighs, if you prefer richer flavor, or use about 2 cups shredded rotisserie chicken to save time.
  • Hot Sauce: Frank’s RedHot Buffalo sauce is traditional, but Cholula, Crystal, or even sriracha can be used for different flavor profiles.
  • Cream Cheese: Whipped is call for in the recipe, but you can use the block. Substitute with 1/2 cup heavy cream or half-and-half for a lighter texture. Mascarpone also works for a rich, mild swap.
  • Cheddar Cheese: Use mozzarella, Monterey Jack, or pepper jack if you want more melt or extra spice.
  • Onion: Yellow or white onions can be used.
  • Celery: Can be omitted, or swapped for diced bell pepper for a sweeter, colorful alternative.
  • Blue Cheese Garnish: Use crumbled feta, ranch dressing drizzle, or skip entirely if you prefer.

How To Prepare Buffalo Chicken Soup

  1. Season chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.
  2. Heat the olive oil in a heavy pot over medium-high heat.
  3. Sear the chicken on both sides until golden (not fully cooked). Remove, cool slightly, then dice.
  4. Add the minced celery, onion, and garlic. Sauté for a minute.
  5. Return the diced chicken to the pot. Stir.
  6. Pour in chicken stock and hot sauce. Stir, bring to a simmer, and cook 15–20 minutes, until chicken is cooked through and flavors meld.
  7. While the soup is simmering, cut the tortillas into strips. Fry until golden brown and crispy (this will only take a minute, or two). Drain on paper towels.
  8. Lower the heat. Stir in cream cheese and shredded cheddar, until smooth and creamy. You can use a whisk to fully incorporate and melt the cream cheese.
  9. Taste and adjust for more hot sauce, as desired.
  10. Ladle into bowls and garnish with crispy tortilla strips,blue cheese crumbles, chopped celery leaves, and extra hot sauce, if desired.

How to Serve and Store

  • Serve this creamy buffalo chicken soup garnished with celery, blue cheese, or ranch drizzle for the full Buffalo wing experience. Add crispy tortilla strips or corn chips for another layer of texture.
  • Pair with grilled cheese, french fries, or a baked potato for a heartier meal.
  • Store leftovers in an airtight container up to 3 days.
  • Reheat gently on the stove, or microwave. Add stock if it thickens.
  • Freeze: This cheesy soup is best frozen before adding cheese. Add cream cheese and cheddar after thawing for ideal texture.

Frequently Asked Questions

  • Can I make this in a slow cooker? Yes. Sear the chicken first, then add everything except the cheeses to the slow cooker. Cook on low 6–7 hours or high 3–4 hours. Stir in cream cheese and cheddar at the end.
  • What’s the best hot sauce to use? Frank’s RedHot is the classic Buffalo choice, but you can use your favorite brand. Try Cholula for smoky heat, or Crystal for extra tang.
  • Do I have to add cream cheese? No. Cream cheese makes it creamy, but you can skip it for a lighter version. Stir in a splash of heavy cream instead.
  • Can I use rotisserie chicken? Absolutely. Shred 2 cups of cooked rotisserie chicken and skip the searing step. Add the rotisserie chicken after the soup has simmered.
  • Is there a substitute for blue cheese? Yes. Ranch dressing or crumbled feta work well if you’re not a fan of blue cheese.
  • Can I make this less spicy? Reduce the hot sauce to 1/4 cup and balance with extra chicken stock. You can always add more hot sauce at the end.

More Easy Chicken Soup Recipes to Love

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A white crock outlined in brown filled with Creamy Buffalo Chicken Soup. The soup is garnished with crispy tortilla strips, chopped celery leaves and blue cheese.

Creamy Buffalo Chicken Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

This Creamy Buffalo Chicken Soup is spicy, cheesy, and cozy. An easy one-pot dinner that tastes like Buffalo wings in a bowl.

Ingredients

Units Scale
  • 2 boneless skinless chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 1 stalk celery, minced
  • 1/2 small yellow onion, minced
  • 3 cloves garlic, minced
  • 4 cups chicken stock
  • 1/2 cup hot sauce (Frank’s RedHot Buffalo recommended)
  • 4 oz cream cheese, whipped
  • 1/2 cup shredded cheddar cheese, plus more for garnish
  • Celery leaves, chopped, for garnish
  • Blue cheese crumbles, for garnish
  • Extra hot sauce, for drizzling (optional)

For Crispy Tortilla Strips:

  • 2 medium-sized flour or corn tortillas
  • oil for a shallow fry

Instructions

  1. Combine the seasonings in a small bowl. Season the chicken breasts on both sides.
  2. Heat the olive oil in a heavy pot over medium-high heat.
  3. Sear the chicken on both sides until golden (not fully cooked). Remove, cool slightly, then dice.
  4. Add the minced celery, onion, and garlic. Sauté for a minute.
  5. Return the diced chicken to the pot. Stir.
  6. Pour in chicken stock and hot sauce. Stir. Bring to a simmer, and cook 15–20 minutes, or until the chicken is cooked through and flavors meld.
  7. While the soup is simmering, cut the tortillas into strips. Fry until golden brown and crispy (this will only take a minute, or two). Drain on paper towels.
  8. Lower the heat. Stir in the cream cheese and shredded cheddar, until smooth and creamy. You can use a whisk to fully incorporate and melt the cream cheese.
  9. Taste and adjust for more hot sauce, as desired.
  10. Ladle into bowls and garnish with crispy tortilla strips,blue cheese crumbles, chopped celery leaves, and extra hot sauce, if desired.
  11. ENJOY!

Equipment

Notes

  • Searing the chicken will incorporate extra flavor.
  • If using rotisserie chicken, add to the soup after it has simmered.
  • Adjust heat by adding more or less hot sauce.
  • Cream cheese makes the soup velvety.
  • Garnish with celery, green onions, and blue cheese for classic Buffalo flavor.
  • Best served fresh, but leftovers reheat well with a splash of stock.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Lunch, Dinner, Meal Prep
  • Method: Easy
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, X, Pinterest and YouTube! Check out my LTK to find out what I’m wearing! THANK YOU!