Ham And Bean Soup by Chelsea Lords Ham and Bean Soup is the ultimate way to give new life to your leftover holiday ham, and it’s so delicious that you’ll find yourself buying extra ham just to whip up this incredibly delicious meal! Still have leftovers? You’ve got to try our Ham and Cheese Sliders, Ham Pot Pie, or Ham and Potato Soup. Reasons To Love Ham And Bean Soup Flavorful use for leftovers: Turns holiday leftovers into a tasty new meal. Hearty comfort food: Perfect for chilly days. Easy and convenient: Easy to make with pantry staples. Adjustable creaminess: Tailor the richness to your preference. Balanced and satisfying: Protein-packed and full of veggies. Ham And Bean Soup Ingredients Olive oil: Extra virgin for best flavor. Ham: Smoked ham deepens the flavors; holiday leftovers are the best! Butter: Enhances flavors. Onion and carrots: Dice evenly for best integration. Garlic: Use freshly minced or jarred. Seasonings: Thyme, oregano, and cayenne are amazing in this soup. Flour: Helps thicken the soup. Chicken broth: We recommend using a quality brand. Beans: Cannellini and navy beans are our favorites; you can use just one type if preferred. Bay leaves: Add depth of flavor. Spinach: Fresh baby spinach is best here. Cream and milk: Blending both achieves maximum flavor and creaminess with less fat. How To Make Ham And Bean Soup Crisp the ham: Fry in oil until crispy, set aside. Sauté veggies: Cook onion, carrot, garlic, and seasonings in the same skillet. Add broth and beans: Stir in broth and beans; simmer. Blend soup: Blend part of the soup; mix back in. Finish soup: Add remaining ingredients, and simmer until spinach wilts. Serve: Remove bay leaves, adjust taste, and serve. What To Serve With Ham And Bean Soup Crusty Bread: Great for dipping. Green Salad: Adds a fresh touch. Grilled Cheese: A comforting match. Roasted Veggies: Healthy and flavorful. Cornbread: Sweet and buttery contrast. STORAGE Storage Refrigerate: Cool, then store in an airtight container for up to four days. Freeze: Freeze in sealed containers for up to three months. Reheat: On the stove or in the microwave. Use low heat to avoid curdling; stirring often. More Hearty Soup Recipes: Broccoli Cheddar Soup Tuscan Sausage and Potato Soup Southwestern Corn Chowder Cauliflower Soup Recipe Crockpot Chicken Stew FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Ham And Bean Soup 5 from 3 votes - Review this recipe Ham and Bean Soup is the ultimate way to give new life to your leftover holiday ham, and it's so delicious that you'll find yourself buying extra ham just to whip up this incredibly delicious meal! SAVE TO RECIPE BOX Print Recipe Ham And Bean Soup 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Ham and Bean Soup is the ultimate way to give new life to your leftover holiday ham, and it's so delicious that you'll find yourself buying extra ham just to whip up this incredibly delicious meal! Course Dinner, Main Course, Soup Cuisine American, Healthy Keyword Ham And Bean Soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 4 -6 servings Chelsea Lords Calories 861kcal Author Chelsea Lords Cost $17.40 EquipmentLarge Dutch oven or cast iron pot Ingredients▢ 3 tablespoons olive oil, separated▢ 2½ packed cups cooked ham shredded or chopped (Note 1)▢ 2 tablespoons unsalted butter▢ 1 cup each: diced yellow onion, diced carrots (1/2 onion; 2 carrots)▢ 1 tablespoon minced garlic (3 cloves)▢ ½ teaspoon each: salt & pepper▢ ¾ teaspoon each: dried thyme, dried oregano▢ ⅛ teaspoon ground cayenne pepper, optional▢ 2 tablespoons white all-purpose flour▢ 32 oz chicken broth (4 cups)▢ 2 cans (15.5 oz each) white beans drained and rinsed (we use 1 can cannellini beans and 1 can white navy beans OR use 2 of the same type)▢ 2 bay leaves▢ 3 cups fresh baby spinach, coarsely chopped▢ 1 cup heavy cream▢ ¾ cup whole milk (or more heavy cream)▢ Optional, for serving: crusty, buttered bread InstructionsHAM: In a large pot over medium-high heat, add 1 tbsp oil. Add ham, and sauté, until golden and slightly crispy. Transfer to a plate using a slotted spoon. Don't wipe out pot. If there is more than 2 tbsp grease, drain excess, if not add 2 tbsp oil.VEGGIES: Add butter, onion, carrot, and garlic. Sauté for 4-6 minutes until vegetables are soft. Add seasonings and flour; continue to sauté for one more minute, stirring constantly.BROTH and BEANS: Gradually pour in 1 cup broth, stirring constantly and scraping pot to release browned bits. Once thickened, gradually add the remaining 3 cups of broth. Add 1 can of drained beans and bay leaves. Bring to a boil, then reduce heat to a gentle simmer. Simmer, uncovered, for 10-15 minutes, stirring occasionally.BLEND: Remove 2 cups of soup and blend until smooth. (See Note 3) Return the blended soup to the pot and mix.FINISHING SOUP: Add the remaining can of beans, spinach, ham, heavy cream, and milk. Simmer on medium heat for 3-5 minutes until spinach is wilted and soup is thickened. Remove bay leaves and discard. Taste and adjust seasonings until flavors sing!SERVE: Enjoy immediately with crusty buttered bread, if desired. Video Recipe NotesNote 1: Ham: Leftover holiday ham is perfect for this recipe, but if you're out, just pick up some smoked ham from the store! Note 2: Dairy: This mix creates a creamy yet lighter soup. For extra richness, opt for all heavy whipping cream. Note 3: Blending: Blend with caution to prevent burns or spills. Ensure the blender lid is secure for hot liquids. If there's no soup setting, cover with a towel and watch for steam. Nutrition FactsServing: 1serving | Calories: 861kcal | Carbohydrates: 74g | Protein: 41g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 1815mg | Potassium: 2018mg | Fiber: 18g | Sugar: 11g | Vitamin A: 19580IU | Vitamin C: 27mg | Calcium: 373mg | Iron: 11mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Sweet Potato & Black Bean Burrito Bowls by Chelsea Lords In a decade of sharing recipes, these Sweet Potato and Black Bean Burrito Bowls remain my all-time favorite vegetarian meal! They feature a bed of fluffy rice topped with seasoned and roasted sweet potatoes and bell peppers, plus savory black beans, and smooth avocado, all topped with the best creamy sauce ever. Explore more of our popular vegetarian bowl recipes such as the Buddha Bowl, Grain Bowl, and Nourish Bowl. Sweet Potato and Black Bean Burrito Bowls This dish is a hit at home – quick, nutritious, and satisfying without meat. It combines fluffy rice, roasted veggies, and black beans with an irresistible sauce. Top your black bean burrito bowl with avocado, lime, cilantro, and jalapeño (if you love heat) and you’re in for a treat! Reasons To Love This Recipe: Dinner Favorite: Sweet Potato and Black Bean Burrito Bowls are a huge hit with everyone! Easy Prep: Simple to make, perfect for busy evenings. Nutritious: Wholesome, filling, and meat-free. Meal Prep Friendly: Great for leftovers or meal prepping lunches. Customizable Spice: Add jalapeño for heat or keep it mild. Sweet Potato and Black Bean Burrito Bowls Ingredients Grains: Not just rice – try quinoa, couscous, bulgur, or farro. Sweet Potatoes: Choose firm, smooth ones. Wash, peel, and chop for even cooking; peeling is optional. Red Bell Peppers: Pick bright, glossy ones and slice uniformly for even roasting. Olive Oil: Use high-quality extra virgin for better flavor. Spices: Ensure seasonings are all fresh for best flavor. Black Beans: Rinse canned beans to lower sodium, or make our best-ever Black Beans! Toppings Cilantro, Lime, Avocado, Jalapeños: Choose bright green cilantro, heavy limes, slightly soft avocados, and firm jalapeños. Mayonnaise: Opt for full-fat, preferably Best Food’s/Hellman’s®, for a creamy sauce. Lime Juice and Zest: Use fresh for maximum flavor. Dressing Spices: Spices, along with Sriracha adjusted to heat preference. How To Make Black Bean Burrito Bowls (Tips) Spice Adjustment: Vary chili powder and jalapeños for desired heat. Meal Prep: Make large batches of veggies, grain, and sauce for easy meals throughout the week. Extra Sauce: Consider doubling the dressing recipe to use in other dishes. Uniform Cutting: Evenly cut sweet potatoes ensure consistent cooking. Avoid Overcrowding: Use a larger or multiple pans to prevent steaming during roasting. High Heat: Roast at a high temperature for caramelized sweet potatoes with tender insides. What To Serve Alongside Sweet Potato and Black Bean Burrito Bowls Tortilla chips with salsa or pico de gallo Our favorite Guacamole recipe with chips Mexican street corn (Elote) Easy everyday side salad recipe A quick fruit salad recipe Churros or churro ice cream sandwiches for dessert STORAGE Storing and Meal Prepping: Store the components separately in airtight containers to maintain freshness. They’ll keep in the fridge for about 5 days. Add avocados and cilantro fresh. Cook base ingredients in bulk for easy assembly during the week. Prep toppings like lime and jalapeños in advance, but chop avocado just before serving to prevent browning. More Vegetarian Favorites Vegetarian Tacos with roasted sweet potatoes Couscous Salad with Greek salad dressing Roasted Butternut Squash Couscous Bowls Creamy Vegetable Soup Quinoa Salad with lemon vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sweet Potato and Black Bean Burrito Bowls 4.95 from 40 votes - Review this recipe In a decade of sharing recipes, these Sweet Potato and Black Bean Burrito Bowls remain my all-time favorite vegetarian meal! They feature a bed of fluffy rice topped with seasoned and roasted sweet potatoes and bell peppers, savory black beans, and creamy avocado, all topped with the best creamy sauce ever. SAVE TO RECIPE BOX Print Recipe Sweet Potato and Black Bean Burrito Bowls 4.95 from 40 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe In a decade of sharing recipes, these Sweet Potato and Black Bean Burrito Bowls remain my all-time favorite vegetarian meal! They feature a bed of fluffy rice topped with seasoned and roasted sweet potatoes and bell peppers, savory black beans, and creamy avocado, all topped with the best creamy sauce ever. Course Dinner, Main Course Cuisine American, Healthy, Vegetarian Keyword Black Bean Burrito Bowls Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 2 -4 bowls Chelsea Lords Calories 1504kcal Author Chelsea Lords Cost $14.12 Equipment15x21-inch rimmed sheet pan Ingredients▢ 1 cup rice plus ingredients called for(Note 1)▢ 4 cups peeled and cubed (1-inch) sweet potatoes (2 large; 1½ lbs)▢ 2 red bell peppers, thinly sliced▢ ¼ cup olive oil, separated▢ ½ teaspoon each: paprika and ground chili powder▢ Fine sea salt and pepper▢ 1 can (15 oz.) black beans, drained and rinsed▢ Toppings: cilantro, fresh lime, avocado(s), jalapeños (optional)Dressing▢ ½ cup full-fat regular mayo (Best Foods/Hellman's)▢ 3 tablespoons freshly squeezed lime juice, plus ¼ tsp zest▢ ⅛ teaspoon ground cumin▢ ½ teaspoon each: paprika and ground chili powder▢ 1 teaspoon sriracha sauce InstructionsPREP: Preheat the oven to 425 degrees F. Peel the sweet potatoes and chop into 1-inch-sized pieces. Slice the bell peppers and set aside. Drain and rinse black beans; set aside to dry.RICE OR GRAIN: Start by cooking the grain of choice (See Note 1) according to package directions. Allow to slightly cool before assembling the final bowls.SWEET POTATOES: On an extra-large rimmed sheet pan add the potatoes with 3 tablespoons olive oil, paprika, chili powder, and salt and pepper to taste (I add ¾ tsp salt and ½ tsp pepper). Space out for even roasting. Roast 15 minutes. PEPPERS: Remove from oven and toss. To other side of sheet pan, add sliced peppers and remaining 1 tablespoon oil. Toss then spread out. Return to the oven and cook for another 15-20 minutes or until the peppers are crisp tender and the potatoes are tender.BLACK BEANS: Remove and toss on the tray with the rinsed and dried black beans. SAUCE: While everything is cooking, combine all the sauce ingredients. Season to taste (I add ¼ tsp salt and ⅛ tsp pepper). Whisk until smooth. Refrigerate until using. PREP TOPPINGS: Chop cilantro, slice or dice an avocado, slice a jalapeño, and slice a lime.ASSEMBLE: Fill a bowl with cooked and cooled grain, top with veggies and beans, and add toppings and dressing. Enjoy promptly!STORAGE: If meal prepping, prepare all the components and store separately. Assemble right before eating and cut avocado right before enjoying. Video Recipe NotesNote 1: Grain: Feel free to use any type! Try our "magic" baked white rice or brown rice methods. Other fantastic bases include easy baked farro, quick stove-top couscous or quinoa, or ultra-quick bulgur. Nutrition FactsServing: 1serving | Calories: 1504kcal | Carbohydrates: 187g | Protein: 31g | Fat: 71g | Saturated Fat: 11g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 567mg | Potassium: 2052mg | Fiber: 30g | Sugar: 17g | Vitamin A: 41529IU | Vitamin C: 167mg | Calcium: 181mg | Iron: 8mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Tuscan Sausage and Potato Soup by Chelsea Lords This Tuscan Sausage and Potato Soup is a flavor explosion! It combines savory Italian sausage, rich sun-dried tomatoes, tender potatoes, and creamy white beans in a rich broth. The secret to elevating this soup? A swirl of pesto! If you enjoy this recipe, you’ll love our mega-popular Sausage Potato Soup or Sausage Tortellini Soup! Why We’re Obsessed With This Tuscan Sausage and Potato Soup: Unique yet familiar: Pesto in soup? Our favorite! It’s a game-changer for a pop flavor in otherwise familiar flavors. Ultimate comfort food: It’s super cozy and packed with delicious flavors. Customizable: Like it spicy? Go for hot sausage. Don’t love beans? Leave ’em out. It’s super flexible. Easy-peasy: Seriously, it’s a breeze to make. Big flavors with little fuss! Crowd pleaser: It’s a hit at gatherings. Everyone loves this soup! Tuscan Sausage and Potato Soup Ingredients Ground Italian sausage: Mild or hot, use good quality for better flavor. Yellow onion: Finely diced for best integration. Garlic: Fresh cloves or jarred Smoked paprika: Optional for a nice smoky flavor. White flour: Thickens soup and helps absorb grease. Chicken broth: Go for quality here! Gold potatoes: Their skins are so thin, there’s no need to peel – a great time-saver! White beans: Rinse to reduce sodium. Sun-dried tomatoes: Finely chopped for flavor spread. Half & half: Creamy texture without being as heavy as cream. QUICK TIP A swirl of pesto is the flavor star of the show! If you’re going for store-bought, Rana® basil pesto is our top pick. How To Make Tuscan Sausage and Potato Soup Heat oil and cook sausage: In a pot, heat oil. Add sausage, season, and cook until browned. Remove and set aside. Sauté veggies: In the same pot, sauté onion and garlic. Thicken with flour: Stir in flour; cook. Add broth and potatoes: Gradually add broth, then potatoes. Bring to a boil, then simmer until potatoes are tender. Add beans and tomatoes: Stir in beans and sun-dried tomatoes. Simmer. Mix in half & half: Lower heat, add half & half, and heat through. Return sausage. Serve with pesto: Ladle into bowls, and swirl pesto on top. What To Serve Alongside Crusty No-Knead Bread or Dinner Rolls: Something to sop up leftover Tuscan Sausage and Potato Soup broth! Italian Salad: Light and fresh. Roasted Veggies: Adds nutrition and color. Bruschetta: Fresh and fun appetizer. Italian Pasta Salad: Filling and fun side! STORAGE In the fridge: Cool, and store in an airtight container for 3-4 days. In the freezer: Freeze in sealed containers, good for 2-3 months. To reheat: Thaw if frozen, then heat slowly on the stove until warmed through. Abrupt temperature changes can cause curdling. More Favorite Soup Recipes: Creamy Artichoke Soup Chicken Tortilla Soup Cauliflower Soup Recipe Vegetarian Split Pea Soup Recipe Turkey Vegetable Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Tuscan Sausage and Potato Soup 5 from 3 votes - Review this recipe This Tuscan Sausage and Potato Soup is a flavor explosion! It combines savory Italian sausage, rich sun-dried tomatoes, tender potatoes, and creamy white beans in a rich broth. The secret to elevating this soup? A swirl of pesto throughout – the best! SAVE TO RECIPE BOX Print Recipe Tuscan Sausage and Potato Soup 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Tuscan Sausage and Potato Soup is a flavor explosion! It combines savory Italian sausage, rich sun-dried tomatoes, tender potatoes, and creamy white beans in a rich broth. The secret to elevating this soup? A swirl of pesto throughout – the best! Course Main Course, Soup Cuisine American Keyword Tuscan Sausage & Potato Soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 -8 servings Chelsea Lords Calories 405kcal Author Chelsea Lords Cost $15.23 EquipmentLarge Dutch oven or cast iron pot Ingredients▢ 2 tablespoons olive oil▢ 16-19 oz ground Italian sausage (mild or hot)▢ ½ teaspoon each: salt & pepper▢ 1 teaspoon smoked paprika, optional▢ 2 cups yellow onion finely diced (1 large)▢ 1 tablespoon finely minced garlic (4 cloves)▢ 2 tablespoons white flour▢ 5 cups chicken broth▢ 4 cups gold potatoes diced, unpeeled (Note 1)▢ 15 oz white navy or cannellini beans, drained and rinsed▢ 1/2 cup sun-dried tomatoes, finely diced, plus more for garnish (Note 2)▢ 2 cups half & half (Note 3)▢ Basil pesto for serving (or Parmesan cheese if not using pesto) InstructionsSAUSAGE: In a large pot over medium-high heat, drizzle in oil. Once hot, add in the sausage. Season with salt, pepper, and paprika. Cook and crumble the sausage until well browned. Using a slotted spoon, transfer the cooked sausage to a paper-towel-lined plate. Thoroughly blot with a couple of paper towels and set aside. There should be about 1 tbsp grease left behind; if not, add an additional 1 tbsp oil. If there is more, drain off the excess. Don't wipe out pot.VEGGIES: Keeping the pot at medium-high heat, add in onion and garlic. Sauté, stirring occasionally and scraping up browned bits, for 3-5 minutes or until soft. Add in the flour and cook, stirring constantly, for 1 minute. Gradually add 1 cup broth, scraping the bottom of the pot and stirring well until thickened. Continue to add the remaining 4 cups of broth gradually while stirring/scraping the bottom of the pot. Bring to a boil. Once boiling, add in potatoes and stir. Reduce heat to a simmer. Cover pot. Cook until potatoes are mostly tender, 15 minutes.FINISH: Remove lid. Add in white beans and sun-dried tomatoes. Stir and simmer, uncovered, another 5 minutes or until potatoes are fully tender. Reduce heat to low. Mix through the half-&-half. Stir and heat through until nicely thickened. Return drained sausage and stir through.SERVE: Ladle into bowls. Add a big scoop (or to taste) of pesto to each bowl and gently stir through. If not using pesto, you'll need more seasoning and perhaps some Parmesan cheese. If desired, garnish bowls with extra sun-dried tomatoes. Enjoy! Video Recipe NotesNote 1: Potatoes: Golden potatoes have a thin skin so there's no need to peel – a great time-saver! If using a different variety, peel first. Note 2: Sun-dried tomatoes: If possible, grab tomatoes packed in herbs. Finely chopped for flavor spread. Note 3: Half & Half: This is a dairy product found near milk and cream. If you can't find it, use 1 cup whole milk and 1 cup heavy cream. Note 4: Pesto: A swirl of pesto is the flavor star of the show! If you're going for store-bought, Rana® basil pesto is our fave. Nutrition FactsServing: 1serving | Calories: 405kcal | Carbohydrates: 34.9g | Protein: 16.2g | Fat: 22.7g | Cholesterol: 49mg | Sodium: 1442.6mg | Fiber: 6.3g | Sugar: 6.6g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
White Hot Chocolate (Stovetop or Crockpot) by Chelsea Lords Indulge in a cup of White Hot Chocolate–smooth, melted white chocolate with a touch of vanilla–ideal for those cold nights when you’re in the mood for something deliciously creamy! White Hot Chocolate While regular Hot Chocolate and Mexican Hot Chocolate are great, don’t overlook White Hot Chocolate! This recipe stands out for its ridiculously rich and creamy sweetness. It’s a must-try treat, especially when topped with a generous dollop of whipped cream and served with a pirouette cookie for dunking – simply the best! QUICK TIP Add this as a unique addition to your Hot Chocolate Bar! White Hot Chocolate Ingredients Half-and-half: Provides creaminess and richness; milk for a lighter (less rich) alternative. White chocolate chips: Opt for high-quality; a chopped bar is a good substitute. Fine sea salt: Just a pinch to enhance sweetness. Vanilla bean paste or extract: Paste adds depth, but extract works well. QUICK TIP White chocolate is made from cocoa butter. More inexpensive brands sometimes add wax to maintain the texture. Premium brands don’t do this–they use pure cocoa butter. That’s why we encourage you to use a high-quality brand of white chocolate for this recipe. Topping Ideas Whipped cream: Adds luxury; we’re all about homemade, but store-bought is great too. Marshmallows: Mini or dehydrated for a classic touch. Pirouette cookies: Ideal for dunking! Peppermint: Gives a holiday feel, or try cinnamon for a fun flavor twist. How To Make White Hot Chocolate Combine ingredients: In a saucepan or slow cooker, mix the half-and-half, white chocolate chips, salt, and vanilla. Heat gently: On the stovetop, whisk over medium-low heat until smooth; in the slow cooker, cook on LOW for three hours, stirring once. Serve: Pour into mugs, top with desired toppings and enjoy! QUICK TIP If using a slow cooker, stick to the low setting to avoid scorching the chocolate and curdling the mixture. STORAGE Can You Reheat Leftovers? Absolutely! For storage, allow the White Hot Chocolate to cool, and then transfer it to an airtight container. It can be refrigerated for up to five days or frozen for up to three months. To reheat, gently warm it on low heat in a saucepan, microwave, or slow cooker. Be sure not to boil. Stir thoroughly before serving. What To Serve With White Hot Chocolate Savory snacks: Salted pretzel bites, Christmas cheeseball, or a small charcuterie board. Sweet pastries: Croissants, danishes, or sweet breads like banana bread. Cookies or biscotti: Chocolate chip cookies, gingersnap cookies, or almond biscotti. Fresh fruit: Strawberries, raspberries, or blackberries. Dessert bars: Lemon bars or brownies bring extra sweetness. Nuts or trail mix: Mixed nuts or homemade trail mix add a crunchy option. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. White Hot Chocolate 5 from 1 vote - Review this recipe Indulge in a cup of White Hot Chocolate – smooth, melted white chocolate with a touch of vanilla-- ideal for those cold nights when you're in the mood for something deliciously creamy! SAVE TO RECIPE BOX Print Recipe White Hot Chocolate 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Indulge in a cup of White Hot Chocolate – smooth, melted white chocolate with a touch of vanilla-- ideal for those cold nights when you're in the mood for something deliciously creamy! Course beverage, Dessert, treat Cuisine American, Vegetarian Keyword White Hot Chocolate Prep Time 10 minutes minutes Cook Time 3 hours hours Total Time 3 hours hours 10 minutes minutes Servings 8 servings Chelsea Lords Calories 370kcal Author Chelsea Lords Cost $8.12 EquipmentLarge pot or slow cooker Ingredients▢ 4 cups half-and-half (Note 1)▢ 11-12 oz good-quality white chocolate chips▢ 1/16 teaspoon (tiny pinch) fine sea salt▢ 2 tespoons vanilla bean paste (or extract)▢ Optional, Toppings: Whipped cream, mini or dehydrated marshmallows, Pirouette cookies, peppermint sticks or crushed peppermints InstructionsSTOVETOP: Add all ingredients to a medium pot. Whisk the mixture continuously over medium-low heat until the chocolate is fully melted and the mixture is smooth. Be careful not to let the mixture boil. Once smooth, remove from heat and serve immediately. Add optional toppings like whipped cream, marshmallows, and a pirouette cookie if desired.CROCKPOT: In a 4-quart or larger slow cooker, add all the ingredients, starting with the chocolate chips. Do not include the toppings at this stage. Cook the mixture on LOW (never HIGH) for three hours. Briskly whisk the mixture at least once halfway through the cooking time. After three hours, whisk the mixture until well combined. Serve warm and garnish with your choice of optional toppings, such as whipped cream, marshmallows, and a pirouette cookie. Video Recipe Notes Note 1: Half-and-half: Half and half is made from equal parts whole milk and light cream, and is available in the dairy aisle of grocery stores. Substitute with whole milk for a less rich beverage. Note 2: Slow cooker: If using a slow cooker, stick to the low setting to avoid scorching the chocolate and curdling the mixture. Nutrition FactsServing: 1serving | Calories: 370kcal | Carbohydrates: 28g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 51mg | Sodium: 127mg | Potassium: 271mg | Fiber: 0.1g | Sugar: 28g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 0.2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Southwestern Corn Chowder (Crockpot!) by Chelsea Lords This Southwestern Corn Chowder is so good! We’ve got a hearty mix of smoky fire-roasted corn, tender chicken, and savory beans, all brought together in a deliciously cheesy, creamy base. This is the perfect ‘dump it and forget about it’ slow cooker recipe! For more easy favorites, try Buffalo Chicken Chili, Crockpot Chicken Stew, or White Chicken Chili. Southwestern Corn Chowder I absolutely love chowders, especially my go-to Chicken Corn Chowder during the chillier months. Today, I’m mixing things up with a fun twist on the classic corn chowder. We’re spicing it up with a delicious southwestern spice blend and adding fire-roasted corn for a great smoky flavor. It’s deceptively simple to prepare, just a few minutes of prep, then everything goes into the slow cooker. Before you know it, you’ve got a dish that tastes like it took hours to make! The chicken becomes incredibly tender, and the potatoes are so soft they practically melt in your mouth! Southwestern Corn Chowder Ingredients Chicken thighs or breasts: Thighs are more flavorful and tender. Minced garlic: Grab jarred for even less prep time! Red pepper: Dice them small or blitz in a food processor. Yukon gold potatoes: These have such a tender skin, so there is no need to peel (less prep time!). Creamed corn: Adds sweetness and creaminess. Fire-roasted corn: This type of corn delivers a great smoky flavor. Black beans: Drain and rinse before adding in. Green chiles: Use fire-roasted chiles for more flavor, and mild for less heat. Chicken broth: Use a good brand for the best flavor. Spice blend: Adjust to taste for personal heat preference. Cheddar cheese: Freshly grated for smoother melting. Sharp Cheddar adds even more flavor. Half-and-half or heavy cream: Choose based on desired richness. Lime and cilantro: Optional for a fresh, flavorful finish. The Toppings Seal The Deal! If you’re concerned about spice in this Southwestern Corn Chowder, toppings can help temper the heat. More grated Cheddar cheese Dollops of sour cream Diced fresh avocado Chopped fresh cilantro Diced green onions Squeeze of fresh lime juice Crispy tortilla strips or chips Sliced jalapeños or drizzle of hot sauce for extra heat How To Make Southwestern Corn Chowder Add ingredients: Place chicken, garlic, red pepper, potatoes, corn, black beans, green chiles, and chicken broth in the cooker. Season: Sprinkle with seasonings and stir well. Cook: Set on high for 3.5-5 hours or low for 4-6 hours until chicken is tender. Shred chicken: Remove and shred. Add dairy: Stir in half-and-half or cream, and gradually add Cheddar until melted. Return chicken to the pot. Final touches: If desired, add lime juice and cilantro. Serve: Top with extra cheese, sour cream, and avocado. What To Serve With Southwestern Corn Chowder Cornbread: Or try our Cornbread Muffins Light Garden Salad: Adds freshness and balance Roasted Vegetables: Offers a healthy, colorful side Tortilla Chips: For crunch and dipping Dinner Rolls: Ideal for sopping up the broth Black Bean Quesadillas: Perfect for dunking STORAGE Refrigerate: Leftover Southwestern Corn Chowder is best enjoyed within five days. Freeze: In freezer-safe containers or bags for two or three months. Thaw in the fridge overnight. Reheat: Heat on low heat on the stove, stirring occasionally. More Slow Cooker Favorites: Crockpot Chicken Stew Crockpot Cajun Chicken Shredded Beef Enchiladas Spaghetti Bolognese Crockpot Roast FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Southwestern Corn Chowder 5 from 4 votes - Review this recipe This Southwestern Corn Chowder is so good! We've got a hearty mix of smoky fire-roasted corn, tender chicken, and savory beans, all brought together in a deliciously cheesy and creamy base. Spice Level: Mild to medium, adjustable to taste. Toppings can help temper the heat. SAVE TO RECIPE BOX Print Recipe Southwestern Corn Chowder 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Southwestern Corn Chowder is so good! We've got a hearty mix of smoky fire-roasted corn, tender chicken, and savory beans, all brought together in a deliciously cheesy and creamy base. Spice Level: Mild to medium, adjustable to taste. Toppings can help temper the heat. Course Dinner, Main Course, Soup Cuisine American Keyword Southwestern Corn Chowder Prep Time 15 minutes minutes Cook Time 4 hours hours Total Time 4 hours hours 15 minutes minutes Servings 6 servings Chelsea Lords Calories 665kcal Author Chelsea Lords Cost $12.90 Equipment6 quart slow cooker IngredientsAdd First▢ 1 pound (16 oz) boneless skinless chicken thighs (or breasts -- Note 1)▢ 1 tablespoon minced garlic▢ 1 large red pepper, diced▢ 4 cups unpeeled gold potatoes, cut into small cubes (1/2-inch) (Note 2)▢ 1 can (15 oz) creamed corn▢ 3 cups frozen corn (we love fire-roasted)▢ 1 can (16 oz) black beans, drained & rinsed▢ 1 can (4 oz) mild fire-roasted diced green chiles, undrained▢ 1 cup chicken broth▢ 1 tablespoon each: chili powder & smoked paprika▢ 1 teaspoon each: ground cumin, garlic powder, onion powder, oregano▢ Fine sea salt & pepperAdd Later▢ 2 cups freshly grated sharp Cheddar cheese (gently pack in measuring cup)▢ 1 cup half-and-half or heavy cream▢ Optional: juice of 1 lime, 3-4 tablespoons fresh cilantro▢ Toppings: extra Cheddar, sour cream, diced avocado InstructionsPREP: Generously spray a large 6-quart slow cooker with nonstick spray. SLOW COOKER: Combine "add first" ingredients in slow cooker. Season to taste (I add 1¾ tsp salt and ½ tsp pepper).COOK: Stir well. Press everything in an even layer, pressing chicken below everything. Cover and cook on high for 3½-5 hours, on low for 4-6 hours, or until the chicken shreds easily. Turn off slow cooker.SHRED CHICKEN: Remove the chicken and pull off fat and discard. Shred meat with two forks or dice with a knife. While shredding the chicken, add in the cream and stir through. Add in freshly grated Cheddar gradually (only a small handful at a time), stirring until melted before adding more (to avoid clumping).FINISHING: Return shredded chicken and stir through. Add lime and cilantro if using Taste and adjust seasoning until flavors sing!SERVE: The toppings seal the deal! Ladle soup into bowls and top with desired toppings: additional handful of cheese, a few squeezes of fresh lime, finely chopped fresh cilantro, spoonful of sour cream, and/or diced fresh avocado. Video Recipe NotesNote 1: Chicken: This dish is far more flavorful and tender with chicken thighs, but if you use breasts, cut each into three even pieces. Note 2: Potatoes: This recipe uses about 1-1/2 lbs. Cut into small even pieces for even cooking. If using anything other than gold potatoes, peel first. Nutrition FactsServing: 1serving | Calories: 665kcal | Carbohydrates: 83g | Protein: 39g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 759mg | Potassium: 1629mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1482IU | Vitamin C: 82mg | Calcium: 374mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Three-Ingredient Peppermint Ice Cream Bars by Chelsea Lords Peppermint Ice Cream Bars are perfect for the holidays! They’re super simple but they always steal the show. The cool trick here? Ice cream sandwiches are what make up the cakey layers! Peppermint Ice Cream Bars Following the rave reviews for Peppermint Brownie Ice Cream Bars at a recent holiday party, I was inspired to whip up another fun peppermint treat. Despite chilly weather that screams for Creamy Chicken and Wild Rice Soup, it seems ice cream is always the winner! So, we’re giving this mega-popular Ice Cream Sandwich Cake a holiday twist. Get ready for a seasonal must-have! Peppermint Ice Cream Bar Ingredients Vanilla ice cream sandwiches: A delicious base that adds both ice cream and cake layers. Peppermint ice cream: If you can find one with actual peppermint pieces, it’ll add a nice crunch! Frozen whipped topping: Make sure it’s fully thawed for easy spreading. Optional Toppings Crushed Oreos®: For a chocolatey crunch! Peppermint crunch candies: For extra minty flavor and festive color. Crushed candy canes or chopped peppermint bark candies work great too. How To Make Peppermint Ice Cream Bars Prep pan: Line a 9×9-inch pan with parchment. First layer: Arrange nine ice cream sandwiches in the pan. Second layer: Spread half the ice cream on top. Third layer: Add another nine sandwiches on top, and press down. Fourth layer: Cover with remaining ice cream. Top layer: Spread whipped topping; add optional toppings if desired. Freeze: Cover and freeze. Serve: Use the parchment overhang to lift out, cut, and serve. QUICK TIP Choose a brand of peppermint ice cream that you already enjoy! Not sure which one to pick? Check out this helpful article. STORAGE Store any leftovers in an airtight container in the freezer. Best enjoyed within 1 month. More Peppermint Treats: Peppermint Popcorn Peppermint Cookies Chocolate Peppermint Cookies Peppermint Bark Muddy Buddies Peppermint Bark FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peppermint Ice Cream Bars 5 from 1 vote - Review this recipe Peppermint Ice Cream Bars are perfect for the holidays! They're super simple but they always steal the show. The cool trick here? Ice cream sandwiches are what make up the cakey layers! SAVE TO RECIPE BOX Print Recipe Peppermint Ice Cream Bars 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Peppermint Ice Cream Bars are perfect for the holidays! They're super simple but they always steal the show. The cool trick here? Ice cream sandwiches are what make up the cakey layers! Course Dessert, treat Cuisine American, Vegetarian Keyword Peppermint Ice Cream Bars Prep Time 20 minutes minutes Chilling Time 2 hours hours Total Time 2 hours hours 20 minutes minutes Servings 12 servings Chelsea Lords Calories 509kcal Author Chelsea Lords Cost $12.67 Ingredients▢ 18 regular-sized vanilla ice cream sandwiches, unwrapped▢ 48 oz peppermint ice cream▢ 8 oz frozen whipped topping, thawed to room temperature▢ Optional: 3-4 Oreos, crushed, finely chopped peppermint bark or peppermint crunch candies InstructionsPREP: Line a 9x9-inch pan with parchment paper for easy removal. Allow peppermint ice cream to soften slightly at room temperature, but don't let it become too soft or melty.1ST LAYER: Unwrap and place 9 ice cream sandwiches in the bottom of the pan. Trim 2 sandwiches to fit (see pictures in post).2ND LAYER: Evenly spread half of the softened peppermint ice cream over the layer of sandwiches.3RD LAYER: Add another layer of 9 ice cream sandwiches on top of the ice cream layer. Press down firmly to create a compact layer.4TH LAYER: Spread the remaining peppermint ice cream over the top, smoothing it into an even layer.5TH LAYER: Cover the ice cream with thawed whipped topping. If desired, sprinkle crushed Oreos and peppermint crunch candies over the whipped topping.FREEZE: Cover the pan tightly and freeze for at least 2 hours, or preferably overnight, until the layers are firm.SERVE: Remove the ice cream bars from the pan using the parchment paper overhang. Use a knife warmed under hot water (and dried) for clean cuts. Slice into bars and serve immediately. Video Recipe NotesSTORE: Keep any leftover ice cream bars tightly covered in the freezer. Nutrition FactsServing: 1serving | Calories: 509kcal | Carbohydrates: 75g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 217mg | Potassium: 353mg | Fiber: 1g | Sugar: 24g | Vitamin A: 639IU | Vitamin C: 9mg | Calcium: 233mg | Iron: 0.4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
BEST Bread Pudding by Chelsea Lords This classic Bread Pudding recipe transforms leftover bread and basic pantry staples into an incredible dessert, complete with rich caramel sauce and a scoop of whipped cream. Or try our incredible Raspberry Bread Pudding! What Is Bread Pudding? Bread pudding is made by combining bread with a mixture of cream, sugar, and eggs, then baking it to achieve a texture similar to the creamy centers of French toast. The Best Bread Pudding Recipe Inspired by a bakery-famous recipe, this bread pudding recipe is our absolute favorite! My sister, who worked at this bakery, always raved about their bread pudding – a dessert known for its exceptionally sweet, caramel-infused flavor with hints of vanilla. This recipe delivers a delicious blend of creamy, custardy texture (like crème brûlée!) with a slightly crispy top. It’s a twist on the traditional British recipe, Americanized to be extra sweet. QUICK TIP Explore our other bakery-inspired recipes, like this Banana Pudding Recipe, adapted from the famous Magnolia Bakery or these Salted Caramel Cookies inspired by a local cookie shop. Ingredients in Bread Pudding Brioche Bread: Best when day-old for optimal custard absorption. Unsalted Butter: Adds richness and aids in caramelizing the top Egg Yolk: Creates a richer custard than whole eggs. Vanilla: Use extract for a classic flavor or vanilla bean paste for intensity. Salt: Enhances flavors, balances sweetness. Cinnamon: Optional for a hint of spice. Heavy Cream: Full-fat for creamy texture. Brown Sugar: Dark for deeper sweetness, light for milder. White Sugar: Sweetens and aids in caramelizing the top. How To Make Bread Pudding Preheat Oven: Set to 375°F (190°C). Prepare Bread: Quarter brioche slices. Make Custard: Whisk egg yolk, vanilla, salt, cinnamon, cream, and sugars in a bowl. Add melted butter. Combine: Soak bread in custard for 3 minutes. Assemble: Transfer to an 8×8-inch baking dish, press evenly. Bake: 40-45 minutes until golden and set. Serve: Rest briefly, then serve with your choice of toppings like powdered sugar, caramel sauce, whipped cream, or melted ice cream. Best Bread For Bread Pudding After testing just about every type of bread, brioche has remained our top choice. Grab quality bakery brioche for the best possible flavor. Is Bread Pudding good the next day? Yes, it can be quite delicious the next day. The flavors often meld and develop more fully. It’s best to reheat it gently, either in the oven or microwave, being careful to not dry it out. You may even enjoy it cold, straight from the refrigerator. What To Serve With Bread Pudding Powdered Sugar: Add a light dusting on top, using a fine mesh sieve. Caramel-Vanilla Sauce: A quick, stovetop sauce with rich vanilla and caramel flavors. Whipped Cream: Easily prepare homemade whipped cream for a light and fluffy topping. Creme Anglaise: A simple alternative is to use melted vanilla ice cream — its remarkably similar to traditional Creme Anglaise. Vanilla Bean Ice Cream: Adds a cold, creamy contrast to the warm pudding. Recipe Tips Soak bread, making sure a slight pool of custard remains at the bowl’s bottom (this ensures the pudding won’t be dry). Bake until set but with a slight wobble to maintain moisture. Let the pudding rest before serving to achieve clean slices. STORAGE Storing Leftovers Cool completely after baking. Cover tightly and refrigerate for up to 3 days. Freezing Bread Pudding For freezing, bake in a foil pan. Cool, then wrap tightly with storage wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Freeze extra sauce separately. More Delicious Desserts: Apple Cobbler Cinnamon Bread Cinnamon Roll Monkey Bread Churros Mini Muffins (4 Different Ways!) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Bread Pudding 5 from 5 votes - Review this recipe This classic Bread Pudding recipe transforms leftover bread and basic pantry staples into an incredible dessert, complete with rich caramel sauce and a scoop of whipped cream. SAVE TO RECIPE BOX Print Recipe Bread Pudding 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This classic Bread Pudding recipe transforms leftover bread and basic pantry staples into an incredible dessert, complete with rich caramel sauce and a scoop of whipped cream. Course Dessert, treat Cuisine American, Vegetarian Keyword bread pudding Prep Time 15 minutes minutes Cook Time 40 minutes minutes Total Time 55 minutes minutes Servings 12 servings Chelsea Lords Calories 620kcal Author Chelsea Lords Cost $8.24 Equipment8x8-inch pan (2-quart) IngredientsBread▢ 13 slices brioche bread, cut into quarters (Note 1)▢ 5 tablespoons unsalted butter, melted & cooledCustard▢ 1 large egg yolk (discard or save the whites)▢ 1 tablespoon vanilla extract (or 2 tsp vanilla bean paste)▢ 1/4 teaspoon fine sea salt▢ 1 teaspoon cinnamon, optional▢ 2 cups heavy cream▢ 1 cup dark brown sugar, packed (or use light)▢ 1/2 cup white sugarServing Options:▢ Sprinkle of powdered sugar▢ Caramel sauce (1/2 cup butter, 1 cup brown sugar, 1/2 cup heavy cream, 1/8 tsp salt, 1 tsp vanilla)▢ Whipped Cream (1 cup heavy cream, 2-4 tbsp powdered sugar, 1 tsp vanilla, tiny pinch of salt)▢ 1-ingredient "Creme Anglaise" (just grab 1 pint vanilla bean ice cream and melt it!)▢ Vanilla bean ice cream (we love Tillamook)US - Metric USMetric InstructionsPREP: Preheat oven to 375°F (190°C). Set out an 8x8-inch (2-quart) baking dish.BREAD: Quarter the brioche slices. CUSTARD: In a large bowl, combine all custard ingredients. Whisk until smooth. Gradually drizzle in 3 tablespoons of the melted butter, whisking continuously. It's okay if the butter clumps slightly. COAT BREAD: Add the bread quarters to the custard. Gently fold to ensure each piece is coated. Let it stand for 3 minutes.BAKE: Transfer the bread and all the custard mixture into the baking dish. Press into an even layer. Use a pastry brush to brush (or drizzle it on) the remaining 2 tbsp. of melted butter evenly on top. Bake for 40-45 minutes or until the top is lightly golden and the center is set but slightly wobbly. Be careful not to over-bake. SERVE: Rest for a few minutes then serve with one of the below options (our fave is option 2!):Optional 1: Sprinkle powdered sugar on top and enjoy as isOption 2: Prepare caramel sauce (add everything to a small pot over medium-low heat and whisk until smooth. Bring to a boil then reduce the heat and cook until thickened. Remove from heat and whisk). Prepare whipped cream (combine everything in a stand mixer and whisk until soft peaks form). Spoon whipped cream over warm bread pudding then drizzle caramel sauce on top.Option 3: Creme anglaise: when starting to prepare the dessert, set out pint of ice cream and allow to fully melt. Stir then drizzle over bread pudding.Option 4: Serve with a scoop of vanilla bean ice cream. Recipe NotesNote 1: Opt for bakery-quality brioche bread for the best results – the quality of bread enhances the pudding! Use approximately 15-1/2 ounces or 13 slices, each cut about 3/4 inch thick, amounting to about 10 cups when gently packed. Nutrition FactsServing: 1serving | Calories: 620kcal | Carbohydrates: 103.4g | Protein: 17g | Fat: 16g | Cholesterol: 50.7mg | Sodium: 961.9mg | Fiber: 3.4g | Sugar: 32g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Coconut Oil Oatmeal Cookies by Chelsea Lords These Coconut Oil Oatmeal Cookies are the ultimate treat, where nutty coconut oil, hearty oats, and melty chocolate chips come together to create perfectly soft and chewy cookies with crisp edges. Check out our classic Coconut Oil Chocolate Chip Cookies for a delicious oat-free option! Coconut Oil Oatmeal Cookies Ready to switch up your cookie game?! You’ve got to give these Coconut Oil Oatmeal Cookies a try! Using coconut oil instead of butter not only adds a tropical flavor but also makes your cookies uniquely crispy and crumbly, that’ll make you wonder why you didn’t try this swap earlier! Can You Taste The Coconut Oil? The coconut taste is mild and can change based on the brand of oil you choose. The result? Cookies that feel both new and unique, yet still comforting and familiar. Coconut Oil Oatmeal Cookies Ingredients Solid Coconut Oil: Use it solid for the right texture. Unsalted Butter: Room temp butter mixes best. Brown Sugar: Packs in moisture and a caramel-like sweetness. White Sugar: Adds sweetness and helps create a crisp exterior. Eggs: Make sure they’re at room temp for a smoother blend. Vanilla Extract: Pure vanilla amps up the sweet flavors. Baking Soda: This is your lift-off agent, giving you those perfectly puffed cookies. Salt: Balances the sweet, don’t skip it! Cinnamon: Optional, but a dash spices things up. Old-Fashioned Oats: The old-fashioned kind gives a better texture than quick oats. Flour: The main support for these cookies! Chocolate Chips: Milk, dark, semi-sweet, or a mix—whatever you love! How To Make Coconut Oil Oatmeal Cookies Cream together solid coconut oil and butter with both sugars Add eggs and vanilla, beat until combined. Mix in baking soda, salt, cinnamon, and oats; mix. Blend in flour. Fold in most of the chocolate chips. Chill the dough for 1 hour. Roll into balls, then chill again briefly. Bake at 350°F for 13-15 minutes. Press remaining chocolate chips on top right after baking. Cool slightly on the baking sheet, then transfer to a rack. Recipe Tips Make sure the cookies are all the same size by using 3 tablespoons (70 grams) of dough for each one. Use a food scale for even-sized cookies. Don’t skip chilling the dough; it stops the cookies from spreading too much and helps the flavors get better. For the best texture, don’t melt the coconut oil; it should be solid, like softened butter. Room temperature ingredients blend more easily, so let eggs and butter sit out beforehand. Over-mixing the flour can lead to tough cookies; mix just until you no longer see dry flour. Watch the cookies closely towards the end of baking time; they can go from perfect to overdone quickly. QUICK TIP Don’t swap old-fashioned oats with quick oats; quick oats absorb more liquid, leading to drier, less tasty cookies. Stick to old-fashioned oats for the best results in this recipe. STORAGE Freezing Coconut Oil Oatmeal Cookies Freeze rolled dough balls on a sheet pan for 1 hour, then transfer to a bag for up to 3 months. Bake from frozen, adding 1-3 minutes to the bake time, or thaw in the fridge first. Note: While baked cookies can be frozen, they’re not as tasty when thawed. More Desserts With Oats: Caramel Oatmeal Cookies Oatmeal Bars Coconut Oatmeal Cookies Oatmeal Creme Pies Cowboy Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Coconut Oil Oatmeal Cookies 5 from 8 votes - Review this recipe These Coconut Oil Oatmeal Cookies are the ultimate treat, where nutty coconut oil, hearty oats, and melty chocolate chips come together to create perfectly soft and chewy cookies with crisp edges. SAVE TO RECIPE BOX Print Recipe Coconut Oil Oatmeal Cookies 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Coconut Oil Oatmeal Cookies are the ultimate treat, where nutty coconut oil, hearty oats, and melty chocolate chips come together to create perfectly soft and chewy cookies with crisp edges. Course Dessert, Snack Cuisine American, Vegetarian Keyword Coconut Oil Oatmeal Cookies Prep Time 25 minutes minutes Cook Time 15 minutes minutes Chilling Time 1 hour hour 10 minutes minutes Total Time 1 hour hour 50 minutes minutes Servings 20 cookies Chelsea Lords Calories 176kcal Author Chelsea Lords Cost $5.53 Ingredients▢ 1/2 cup solid coconut oil (don't melt!) (Note 1)▢ 1/2 cup unsalted butter, at room temperature▢ 1 packed cup light or dark brown sugar▢ 1/2 cup white granulated sugar▢ 2 large eggs, at room temperature▢ 1-1/2 teaspoons pure vanilla extract▢ 1 teaspoon baking soda▢ 1 teaspoon fine sea salt▢ 3/4 teaspoon ground cinnamon, optional▢ 3 cups old-fashioned oats▢ 1-1/2 cups white, all-purpose flour▢ 2 cups milk chocolate chips, separated (or use semi-sweet/dark or a combo!)US - Metric USMetric InstructionsPRO TIP: For total accuracy, consider using a Kitchen Scale set to grams. Toggle on this recipe card to "metric" measurements. This eliminates the need for measuring cups—simply add ingredients directly into the mixing bowl on the scale.WET INGREDIENTS: In a stand mixer fitted with the whisk attachment or in a large mixing bowl, use electric mixers to cream the solid coconut oil, butter, brown sugar, and granulated sugar until creamy and well combined. Beat in the eggs and vanilla extract until smooth. DRY INGREDIENTS: Directly add the baking soda, salt, cinnamon (if using), and oats into the wet ingredients. Beat until everything is just incorporated. Gently mix in the flour until no dry streaks remain. Stir in 1-3/4 cups of the chocolate chips.CHILL: Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for at least 1 hour, but not longer than 3-4 hours to prevent the dough from drying out.ROLL BALLS: Once chilled, scoop out 3 leveled tablespoons (70g) of cookie dough per cookie. Roll into balls. You should get approximately 20 cookies from this amount of dough.PREPARE FOR BAKING: Preheat your oven to 350°F (175°C). After rolling the dough into balls, chill them in the refrigerator again for 5-10 minutes to firm up.BAKE: Place 6 chilled dough balls at a time on a baking sheet lined with silicone mats or parchment paper, spacing them at least 3 inches apart. Bake for 13-15 minutes. Watch for the cookies to lose their glossiness on top – a sign they're done. They should be slightly underbaked to achieve soft centers with crispy edges. COOL: As soon as you take the cookies out of the oven, press the reserved 1/4 cup chocolate chips onto the tops and tidy up any ragged edges by pressing them inwards with a metal spatula. Let the cookies rest on the baking sheet for 3-4 minutes before transferring them to a cooling rack. Recipe NotesNote 1: To measure the coconut oil, scoop it out in its solid form and pack it into a 1/2 cup measuring cup, leveling off the top. Nutrition FactsServing: 1serving | Calories: 176kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 77mg | Potassium: 86mg | Fiber: 2g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Peppermint Brownie Ice Cream Bars (5 Ingredients!) by Chelsea Lords Try the best treat this season! Peppermint Brownie Ice Cream Bars feature a rich fudgy brownie base, Oreos, creamy chocolate fudge, and peppermint ice cream, topped with whipped cream. With just five main ingredients, they’re an easy and popular choice for the holidays! Peppermint Brownie Ice Cream Bars If you’re a fan of these hugely popular Brownie Oreo Ice Cream Bars, get ready for a fun peppermint twist. We’re spicing things up with peppermint-crunch ice cream and peppermint Oreos®, topped off with peppermint crunch candy. These bars have become a party favorite and are already a hit at several holiday gatherings! Ingredients Fudge brownie mix: Choose a quality mix — one you know you love! Oreos: Regular or peppermint if you can find them! Hot fudge topping: Rich and thick; warm it slightly for easier spreading. Peppermint ice cream: Pick a brand you know and love! If you aren’t sure, try this article. Frozen whipped topping: Thaw completely; homemade whipped cream also works here. How To Make Peppermint Brownie Ice Cream Bars Oven and pan: Preheat oven, line 9×13-inch pan with parchment. Brownies: Bake as per package, under-baking by 2 minutes. Oreo layer: Chop and press 24 cookies onto brownies. Fudge layer: Warm and spread hot fudge over cookies. Ice cream: Soften peppermint ice cream, and layer over fudge. Whipped topping: Spread whipped topping, add optional toppings, and freeze overnight. Serve: Soften for 5 minutes, then cut with a hot knife and enjoy! Recipe Tips Brownie base: Slightly under-bake for softness when frozen. Hot fudge: Warm slightly for easy spreading. Ice cream: Soften just enough for spreading– don’t let it get too melty. Whipped topping: Thaw completely for smooth spreading. Cutting the bars: Use a hot, sharp knife for clean slices. Freezing stages: Freeze after adding fudge and ice cream for distinct layers. STORAGE To store Peppermint Brownie Ice Cream Bars: Freeze in an airtight container or wrap tightly in plastic wrap and foil. Separate layers with parchment or wax paper to prevent sticking. Bars are best enjoyed within a month. More Peppermint Treats: Peppermint Popcorn Peppermint Cookies Three-ingredient Peppermint Bark Pretzels Peppermint Bark Peppermint Fudge FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peppermint Brownie Ice Cream Bars 5 from 1 vote - Review this recipe Try the best treat this season! Peppermint Brownie Ice Cream Bars, featuring a rich fudgy brownie base, Oreos, creamy fudge, and peppermint ice cream, topped with whipped cream. SAVE TO RECIPE BOX Print Recipe Peppermint Brownie Ice Cream Bars 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Try the best treat this season! Peppermint Brownie Ice Cream Bars, featuring a rich fudgy brownie base, Oreos, creamy fudge, and peppermint ice cream, topped with whipped cream. Course Dessert, treat Cuisine American, Vegetarian Keyword Peppermint Brownie Ice Cream Bars Prep Time 35 minutes minutes Cook Time 20 minutes minutes Chilling 8 hours hours Total Time 8 hours hours 55 minutes minutes Servings 20 -40 servings (depending on size cut) Chelsea Lords Calories 405kcal Author Chelsea Lords Cost $11.84 Equipment9x13-inch panOptional: parchment paper Ingredients▢ 1 pkg. fudge brownie mix + ingredients called for (Note 1)▢ 27 regular or peppermint Oreos, divided (leave 3 for topping)▢ 1 container (11.75 oz) hot fudge topping▢ 48 oz peppermint ice cream▢ 8 oz frozen whipped topping, completely thawed▢ Optional: finely chopped peppermint bark or peppermint crunch candies InstructionsPREP: Preheat your oven according to the brownie mix directions. Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.BROWNIES: Prepare the brownie mix as per the package instructions. Bake the brownies about 2-3 minutes less than the package recommends. They should be fully set but still soft. Let the brownies cool for 20 minutes after baking.OREOS: Coarsely chop 24 Oreos (cut each into four pieces). Gently press the chopped cookies in an even layer on top of the cooled brownies.HOT FUDGE: Warm the hot fudge for 30 seconds in a microwave. Dollop the fudge all over the Oreos, and then gently smooth into an even layer using the back of a spoon. This takes some patience! Freeze for 10 minutes.ICE CREAM: Allow the ice cream to soften at room temperature for 5 minutes. Remove the pan from the freezer. Scoop large scoops of ice cream over the hot fudge layer, then smooth into an even layer using the back of a large spoon or a spatula.WHIPPED TOPPING: Use a spatula to spread the thawed whipped topping evenly over the ice cream. Optionally, garnish with 3 crushed Oreos (crush whole Oreos in a bag using a meat mallet or wooden spoon). Cover pan tightly and freeze overnight.ENJOY: Let the bars sit at room temperature for 5 minutes to soften before cutting. Lift the bars out using the parchment paper overhang. Use a sharp knife, warmed under hot water and wiped dry, to cut the bars. Return any leftovers promptly to the freezer, covered. Video Recipe NotesNote 1: We highly recommend Betty Crocker®Triple Chunk Supreme Brownie Mix. Smooth it into a 9x13-inch pan and bake for 20 minutes for best results. Note 2: Peppermint Oreos, available at many stores, add a special touch, but regular Oreos work just as great! Tips: Brownie base: Slightly under-bake for softness when frozen Hot fudge: Warm slightly for easy spreading. Ice cream: Soften just enough for spreading-- don't let it get too melty. Whipped topping: Thaw completely for smooth spreading. Cutting bars: Use a hot, sharp knife for clean slices. Nutrition information is approximate. It does not include the ingredients required for the brownie mix, and the ice cream information will vary by the brand. Nutrition FactsServing: 1serving | Calories: 405kcal | Carbohydrates: 64g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 246mg | Potassium: 224mg | Fiber: 2g | Sugar: 28g | Vitamin A: 227IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Christmas Punch by Chelsea Lords Presenting Christmas Punch, your holiday must-have: sweet limeade, fizzy grapefruit soda, and cranberry-pomegranate juice, all brightened with fresh lime. Just four ingredients for an easy, festive drink! Or try another holiday hit – this homemade Eggnog always gets rave reviews, Crockpot Hot Chocolate is perfect for hosting, and our four-ingredient White Hot Chocolate is a total crowd-pleaser! Try Our Favorite Christmas Punch! This fun holiday beverage is: East to make: Quick, easy steps with minimal ingredients. Deliciously refreshing: Sweet, tangy–the perfect refreshing drink. Looks festive: Vibrant colors — perfect for the holidays! Customizable: Easy to adapt to personal preference. Loved by all: A total hit for any holiday gathering. Christmas Punch Ingredients Frozen limeade concentrate: Plan ahead to ensure it is fully thawed. Fresca: This is a citrusy fizzy drink brand name for a flavor boost. You can also use citrus-flavored sparkling water. Cranberry-pomegranate juice: Pick a quality brand for the best flavor. Limes: Use thin slices for better dispersion. Pomegranate arils (optional): For a pop of color. Fresh mint (Optional): A refreshing contrast to the citrus. How To Make Christmas Punch Prep: Thaw limeade concentrate and chill the Fresca and juice. Muddle: Muddle mint (optional) with a bit of limeade in a punch bowl. Mix: Add the rest of the limeade, Fresca, and juice. Add limes: Toss in lime slices. Ice: Add ice just before serving. Garnish (optional): Garnish with pomegranate arils and enjoy! QUICK TIP Don’t let the name fool you. Christmas Punch is delightful any day of the year! STORAGE Christmas Punch is best enjoyed soon after being made because over time the fizz will dissipate. If you do have leftovers, strain out the ice and store the drink in an airtight container in the fridge. More Delicious Beverages: Sherbet Punch Virgin Mojito Recipe Apple Cider Apple Smoothie Punch Recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Christmas Punch 5 from 1 vote - Review this recipe Presenting Christmas Punch, your holiday must-have: sweet limeade, fizzy Fresca, and cranberry-pomegranate juice, all brightened with fresh lime. Just four ingredients for an easy, festive drink! SAVE TO RECIPE BOX Print Recipe Christmas Punch 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Presenting Christmas Punch, your holiday must-have: sweet limeade, fizzy Fresca, and cranberry-pomegranate juice, all brightened with fresh lime. Just four ingredients for an easy, festive drink! Course beverage, Dessert, Drinks Cuisine American, Vegetarian Keyword Christmas Punch Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 12 servings Chelsea Lords Calories 171kcal Author Chelsea Lords Cost $9.98 EquipmentPunch bowl/large pitcher or Drink DispenserDrink Muddler, optional (Note 1) Ingredients▢ 12 oz. frozen limeade from concentrate▢ 2 liters Fresca▢ 64 oz. cranberry-pomegranate juice▢ 4 limes, thinly sliced▢ Optional: pomegranate arils and 1 pkt (.5 oz) fresh mint,▢ For serving: lots of ice (pebble if possible!) InstructionsPREP: Ahead of time, thaw the limeade concentrate in the fridge. Thoroughly chill Fresca and juice.ASSEMBLE: At serving time, muddle the mint (if using) with a few tablespoons of the limeade in the base of a large punch bowl. Then add the remaining ingredients. Add ice and serve. Garnish individual glasses with pomegranate arils, if desired. Recipe NotesNote 1: Muddler: This drink muddler is great, but the top of a sturdy wooden spoon does the trick too! Storage: This punch is best enjoyed soon after being made (within 1-2 hours), due to carbonated drinks losing their fizz. If there are leftovers, strain out the ice and store in an airtight container in the fridge. Nutrition FactsServing: 1serving | Calories: 171kcal | Carbohydrates: 44g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 21mg | Potassium: 48mg | Fiber: 1g | Sugar: 39g | Vitamin A: 23IU | Vitamin C: 71mg | Calcium: 16mg | Iron: 0.3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Crockpot Chicken Stew by Chelsea Lords Crockpot Chicken Stew is the ultimate comfort food! It’s a delicious blend of tender chicken, aromatic herbs, loads of veggies, and a savory broth. Just toss everything into your slow cooker and let it work its magic! Crockpot Chicken Stew Last year, our team’s writer, Maggie, shared this amazing Chicken Stew recipe. It became a household favorite, prompting me to experiment with a slow cooker version for those busy weeknights. While stovetop sautéing adds a depth of flavor a slow cooker can’t replicate, this slow cooker chicken stew is impressively delicious and incredibly easy to prepare! Crockpot Chicken Stew Ingredients Chicken thighs: Choose either bone-in or boneless. Breasts won’t withstand the cooking time needed for the vegetables to become tender. Carrots: Cut them into chunky pieces. Yellow onions and celery: Finely dice them — the finer, the better. Use a food processor for quicker prep.Gold potatoes: Cut them into ½-inch pieces. No peeling needed! Garlic: Use minced, either fresh or from a jar. Worcestershire and vinegar: These add depth of flavor. Seasonings: Thyme, sage, oregano, and smoked paprika. Don’t skimp on these; they are essential! Chicken bouillon powder: Enhances the chicken flavor and adds seasoning. Chicken broth: Serves as the savory base of the Crockpot Chicken Stew. Bay leaves: Help cut through the richness. Unsalted butter: Essential for making the roux, which thickens the stew. Flour: Acts as a thickening agent. Frozen peas: Add a pop of color and additional texture. How To Make Crockpot Chicken Stew Combine ingredients: Place all “For the First Step” ingredients in a greased slow cooker. Cook: Cover and cook on low (5-7 hours) or high (3-5 hours) until chicken is tender. Shred chicken and add peas: Remove chicken, shred it, and add frozen peas. Make Roux: Melt butter, whisk in flour, and add 3/4 cup slow cooker liquid. Finish stew: Stir in roux, return shredded chicken, adjust seasoning, and remove bay leaves. Serve: Optionally, garnish with fresh herbs and serve with crusty bread. Enjoy! STORAGE Refrigerate: Allow stew to cool then transfer to airtight containers. Store in the fridge for up to four days. Freeze: For longer storage, freeze it for up to three months. Thaw the stew in the refrigerator before reheating. What To Serve With This Dish Crusty No-Knead Bread, Dinner Rolls, French Bread, or Focaccia: Perfect for dipping! Garden Salad: A fresh, crisp salad adds a fresh contrast. Fruit: This gorgeous Winter Fruit Salad or whatever seasonal fruit you’ve got on hand! Drop Biscuits: Perfect for sopping up the stew. Couscous or Quinoa: Light and fluffy, perfect for absorbing flavors. Baked Sweet Potatoes: Their sweetness pairs well with the savory Crockpot Chicken Stew. More Crockpot Favorites: Taco Chili Crockpot Chicken Wild Rice Soup Beef Ragu Crockpot Cajun Chicken Crockpot Roast FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot Chicken Stew 5 from 1 vote - Review this recipe Crockpot Chicken Stew is the ultimate comfort food! It's a delicious blend of tender chicken, aromatic herbs, loads of veggies, and a savory broth. Just toss everything into your slow cooker and let it work its magic! SAVE TO RECIPE BOX Print Recipe Crockpot Chicken Stew 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Crockpot Chicken Stew is the ultimate comfort food! It's a delicious blend of tender chicken, aromatic herbs, loads of veggies, and a savory broth. Just toss everything into your slow cooker and let it work its magic! Course Dinner, Main Course, Soup Cuisine American, Healthy Keyword Crockpot Chicken Stew Prep Time 30 minutes minutes Cook Time 4 hours hours Total Time 4 hours hours 30 minutes minutes Servings 6 servings Chelsea Lords Calories 455kcal Author Chelsea Lords Cost $16.87 Equipment6 quart slow cooker IngredientsAdd First▢ 1½ pounds chicken thighs (Note 1)▢ 1½ cups chunked (½-inch) carrots (2-3 large)▢ 2 cups finely diced yellow onion (1 large; 2 small)▢ 1 cup finely diced celery 2-4 stalks▢ 2 cups diced (½-inch) gold potatoes (3/4ths pound)▢ 1 tablespoon each: minced garlic and Worcestershire sauce▢ 1 tablespoon each: dried thyme, dried rubbed sage, smoked paprika, chicken bouillon powder▢ ½ teaspoon each: dried oregano, fine sea salt, pepper▢ 2½ cups chicken broth▢ 2 bay leaves, optionalAdd Later▢ 4 tablespoons unsalted butter▢ ⅓ cups all-purpose, white flour▢ ⅔ cup frozen peas▢ 1 teaspoon balsamic vinegar▢ Optional, for serving: crusty buttered bread, 2 tablespoons chopped fresh parsley InstructionsCOMBINE: Place all the ingredients listed under "Add First" into a greased 6-quart slow cooker. Mix gently to combine, ensuring the chicken is submerged in the liquid.COOK: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-5 hours or until chicken is tender and can be shred easily. (We like this best on low!)CHICKEN: Remove the chicken from the slow cooker into a bowl and shred it using two forks.ROUX: On the stovetop, use a medium-sized pot heated over medium-high heat. Add the butter and whisk it until completely melted. Sprinkle the flour over the melted butter and whisk constantly for 1 minute. Mixture should look frothy. Gradually add in about 1 cup of the liquid from the slow cooker to create a smooth, thick paste.FINISH: Add the roux to the slow cooker and stir well until it's fully integrated. Return the shredded chicken along with frozen peas & balsamic vinegar. Remove the bay leaves. Stir everything together. Cover and heat through (10 minutes). Taste and adjust the seasoning, adding an additional 1-2 teaspoons of chicken bouillon if needed until flavors sing.ENJOY: Ladle the stew into bowls, and if desired, garnish with fresh parsley (optional) and serve with crusty buttered bread. Enjoy! Video Recipe NotesNote 1: Chicken: We've tested this recipe with both bone-in and boneless. Both are delicious; we prefer bone-in. If thighs have skin, remove before cooking-- otherwise, it will be too greasy. Note 2: Veggies: Be sure to very finely dice the onions and celery so they're tender in time. Dice finely by hand or use a food processor and pulse them carefully until they're in tiny pieces. Nutrition FactsServing: 1serving | Calories: 455kcal | Carbohydrates: 31g | Protein: 23g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 539mg | Potassium: 867mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7229IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
5-Ingredient Creamy Chicken and Wild Rice Soup by Chelsea Lords This Creamy Chicken and Wild Rice Soup is easy to make with just five ingredients, thanks to some great kitchen shortcuts! It’s delicious comfort food – tender chicken, hearty wild rice, and a rich, creamy soup base. A Favorite Soup Made Quicker Creamy Chicken and Wild Rice Soup is one of my absolute favorites, and I whip it up multiple times during fall and winter. But let’s face it, I don’t always have the time to start from scratch or wait around for a slow cooker. That’s why I’ve got this recipe packed with shortcuts, so you can have dinner on the table in a hurry! Just like my other quick and tasty soup recipes—Five-Ingredient Pumpkin Curry Soup, Easy Zuppa Toscana, and 20-Minute Chicken Tortilla Soup—this soup is all about getting a delicious meal ready in no time! Creamy Chicken and Wild Rice Soup Ingredients Yes, technically we’ve got 6 ingredients, but everyone’s got olive oil right?! Here are the main 5 ingredients: Mirepoix: Pre-chopped or DIY mix of onions, carrots, and celery. Long grain and wild rice mix: Look for seasoning included. Ben’s Original® is our favorite here. Chicken broth: Use a good quality broth — we recommend Swanson. Heavy whipping cream: Adds richness and creaminess. Diced rotisserie chicken: Convenient and tasty protein. How To Make Creamy Chicken and Wild Rice Soup Sauté veggies: Sauté mirepoix in olive oil. Cook rice: Add rice, broth, and seasoning, then simmer until rice is tender. Add cream: Stir in heavy whipping cream. Incorporate chicken: Add diced rotisserie chicken. Or leftover Baked Chicken Breast. Serve and enjoy: Ladle into bowls and enjoy! What To Serve With Creamy Chicken and Wild Rice Soup Crusty Bread or Dinner Rolls: Perfect for dipping. Winter Salad or Caesar Salad: Refreshing contrast. Crackers: We love soup crackers! Grilled Cheese: A classic pairing! Fresh Fruit: Added sweetness. Side Veggies: We love these Roasted Sweet Potatoes on the side. STORAGE Storing Creamy Chicken and Wild Rice Soup Refrigerate leftover soup in an airtight container for 2-3 days. Note that rice continues to absorb surrounding liquid, so thin with broth when reheating. Freezing is not recommended. More Easy Soup Recipes: Chicken and Potato Soup Lemon Chicken Orzo Soup Tuscan Soup Cauliflower Soup Recipe Broccoli Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Creamy Chicken and Wild Rice Soup 5 from 2 votes - Review this recipe This Creamy Chicken and Wild Rice Soup is easy to make with just five ingredients, thanks to some great kitchen shortcuts! It's delicious comfort food - tender chicken, hearty wild rice, and a rich, creamy soup base. SAVE TO RECIPE BOX Print Recipe Creamy Chicken and Wild Rice Soup 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Creamy Chicken and Wild Rice Soup is easy to make with just five ingredients, thanks to some great kitchen shortcuts! It's delicious comfort food - tender chicken, hearty wild rice, and a rich, creamy soup base. Course Dinner, Main Course, Side Dish, Soup Cuisine American, Healthy Keyword Creamy Chicken and Wild Rice Soup Prep Time 15 minutes minutes Cook Time 20 minutes minutes Total Time 35 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 812kcal Author Chelsea Lords Cost $9.12 Ingredients▢ 2 tablespoons olive oil▢ 2-1/2 cups mirepoix (3/4 cup each: finely diced yellow onion, celery, and carrot) (Note 1)▢ 2 pkgs. (6 oz each) long grain & wild rice mix (Note 2)▢ 1 carton (32 oz or 4 cups) chicken broth, plus 1 cup water▢ 2 cups heavy whipping cream▢ 2 cups diced rotisserie chicken (Note 3)▢ Optional, for serving: crusty bread for dipping! InstructionsVEGGIES: In a Dutch oven or large pot, heat olive oil over medium-high heat. Add the mirepoix and sauté, stirring occasionally, until the vegetables are tender (about 8-10 minutes). Don't rush this.WILD RICE: To the pot, add the wild rice and the contents of its seasoning packets. Pour in the chicken broth and water. Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 18-23 minutes, or until the rice is tender. (Cook time is quicker in cast iron and slower in a nonstick pot).FINISH SOUP: Turn off the heat. Stir in the heavy whipping cream. Add the diced chicken and stir to combine. Taste the soup and add additional seasoning if needed.ENJOY: Ladle into bowls and enjoy! Crusty bread and soup crackers are delish with this soup! Video Recipe NotesNote 1: Mirepoix: Many grocery stores offer pre-chopped mirepoix, which consists of equal parts carrot, onion, and celery. Alternatively, you can dice your own—3/4 cup of each. Note 2: Rice: Ensure you choose rice packets that come with included seasoning. Note 3: Chicken: For added convenience, grab rotisserie chicken that has already been pulled from the bones and shredded. Nutrition FactsServing: 1serving | Calories: 812kcal | Carbohydrates: 31g | Protein: 39g | Fat: 60g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 248mg | Sodium: 549mg | Potassium: 200mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1793IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
