Seasonal Winter Recipe Ideas - Recipe Critic https://therecipecritic.com/winter-recipes/ Tried and True Recipes for Families | Food Blog Tue, 27 Jan 2026 00:36:16 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Seasonal Winter Recipe Ideas - Recipe Critic https://therecipecritic.com/winter-recipes/ 32 32 53477294 Classic Chicken Divan Casserole https://therecipecritic.com/chicken-divan/ https://therecipecritic.com/chicken-divan/#comments Tue, 10 Mar 2026 12:00:00 +0000 https://therecipecritic.com/?p=116512 Chicken Divan is what I make when I want comfort food that still feels a little put-together. You get tender…]]>

Chicken Divan is what I make when I want comfort food that still feels a little put-together. You get tender chicken, crisp-tender broccoli, and a creamy sauce bubbling under the most delicious golden, crunchy topping!

Bowl of a serving portion chicken divan casserole.

The Secret to a Truly Divine Divan

  • Easy to customize. Swap in rotisserie chicken, use fresh or frozen broccoli, and adjust the cheese/topping to your taste.
  • Make Ahead Friendly. Make it ahead for a stress-free dinner later.
  • The topping actually stays crunchy. You get a golden, crisp finish that holds up instead of disappearing into the sauce.
  • Weeknight-friendly. Simple steps, common ingredients, and flavors everyone loves!

Chicken Divan Ingredients

Overhead shot of labeled chicken divan ingredients.
  • Broccoli: Use frozen broccoli instead of fresh, thaw and pat dry before using.
  • Crunchy Topping: Use panko bread crumbs instead of Ritz crackers.
  • Sour Cream Swap: You can use mayonnaise in place of sour cream.
  • Variation: Add ½- 1 tsp of curry powder for a vintage 1950’s flavor.

How to Make Chicken Divan

We ate this chicken divan recipe all the time as kids. I loved the crispy topping, and it was my mom’s sneaky way of getting us to eat broccoli. Your family will love it too, and it’s so easy! Serve it over rice for a complete meal!

  1. Prep & Steam: Preheat the oven to 350°F, then grease a 13 x 9-inch casserole dish with nonstick cooking spray. Steam or blanch broccoli florets until tender crisp.
  2. Broccoli: Layer the broccoli evenly on the bottom of the casserole dish.
  3. Chicken: Layer cooked diced chicken evenly over the broccoli.
  4. Sauce: In a bowl, combine cream of chicken soup, sour cream, milk, lemon juice, garlic powder, onion powder, salt, pepper, and shredded cheddar cheese.
  5. Spread: Pour the sauce over the chicken and broccoli, spreading it out evenly.
  6. Top & Bake: In a bowl, mix crushed Ritz crackers and melted butter. Sprinkle over the top of the casserole. Bake chicken Divan for 40-45 minutes, until hot and bubbly, and the cracker topping is golden brown.
Broccoli being steamed.
Steamed broccoli spread out in the bottom of the casserole dish.
Cubed chicken added to the broccoli.
Chicken divan sauce mixed together in a bowl.
Sauce spread out of the broccoli and chicken.
Ritz cracker crumbs spread over the top of the casserole, ready to be baked.

Slow Cooker Instructions

  1. Prep & add Chicken: Spray the crockpot with nonstick cooking spray. Add 1 ½ pounds of raw chicken breasts.
  2. Sauce: Mix the sauce ingredients, then add them to the crockpot.
  3. Cook: Cook on LOW for 4-5 hours or HIGH for 2-3.
  4. Add: Shred the chicken, add the broccoli, and stir. Top with shredded cheese and cook on HIGH for 30 minutes.
  5. Toast, Top, & Serve: Toast the cracker crumb and butter mixture in a pan, then add it to the top of the chicken divan when ready to serve.
Print

Chicken Divan

Easy to prep, family-friendly, Chicken Divan with tender chicken and broccoli baked under a golden, crunchy topping.
Course Dinner, main dish
Cuisine American
Keyword chicken and broccoli casserole, chicken divan, chicken divan casserole, Chicken Divan Recipe, vintage chicken divan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 523kcal
Author Alyssa Rivers

Ingredients

  • 4 cups cooked, diced, or shredded chicken
  • 3 cups broccoli florets
  • 1 (10.5-ounce) can cream of chicken soup
  • ¾ cup sour cream
  • ½ cup milk
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • salt and pepper to taste
  • 2 cups shredded cheddar cheese
  • 1 cup crushed Ritz crackers or panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 13 x 9-inch casserole dish with nonstick cooking spray.
  • Steam or blanch 3 cups broccoli florets until tender and crisp. Layer the broccoli evenly on the bottom of the casserole dish.
  • Layer 4 cups cooked, diced, or shredded chicken evenly over the broccoli.
  • In a bowl, combine 1 (10.5-ounce) can cream of chicken soup, ¾ cup sour cream, ½ cup milk, 1 tablespoon lemon juice, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt and pepper, and 2 cups shredded cheddar cheese.
  • Pour the sauce over the chicken and broccoli, spreading out evenly.
  • In a bowl, mix 1 cup crushed Ritz crackers and 2 tablespoons melted butter. Sprinkle over the top of the casserole. Bake for 40-45 minutes, until hot and bubbly, and the cracker topping is golden brown.

Notes

Storage & Reheating Instructions
  • Fridge: Once cooled, store in an airtight container in the fridge for 3-5 days.
  • Reheat: Microwave or oven at 350ºF until warmed through.
  • Freezer: Assemble the unbaked casserole, then wrap it tightly, without the crumb topping. Freeze for up to 3 months. Thaw in the fridge overnight, add topping, and bake.
  • Make Ahead- Assemble the casserole ahead of time, without the crumb topping. wrap tightly, and store in the fridge up to 2 days. Add topping when ready to bake.

Nutrition

Calories: 523kcal | Carbohydrates: 17g | Protein: 37g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 815mg | Potassium: 497mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1118IU | Vitamin C: 42mg | Calcium: 377mg | Iron: 3mg
Fully baked chicken divan casserole with a serving spoon taking a scoop.

More Cozy Chicken Casserole Recipes

]]> https://therecipecritic.com/chicken-divan/feed/ 6 116512 Amazing Pepper Steak Stir Fry https://therecipecritic.com/pepper-steak-recipe/ https://therecipecritic.com/pepper-steak-recipe/#comments Thu, 05 Feb 2026 01:00:00 +0000 https://therecipecritic.com/?p=42930 Trust me on this one. If you want the most tender pepper steak you’ve ever made at home, this recipe…]]>

Trust me on this one. If you want the most tender pepper steak you’ve ever made at home, this recipe is it. It’s fast, saucy, and I give you just enough tips to make it work on a busy night!

Plated serving of pepper steak over a bed of white rice.

Read This Before You Order Takeout

  • It actually turns out tender! No chewy steak, no wondering what went wrong. My pepper steak recipe just works.
  • It’s fast enough for a weeknight! Simple ingredients and straightforward steps, and it tastes just like take-out, maybe even better!
  • The sauce is so good! The kind you want extra rice for because you’re definitely not letting it go to waste.

Pepper Steak Ingredients

Overhead shot of labeled pepper steak ingredients.
  • Steak: You don’t have to use flank steak; you could use sirloin, round, or skirt steak.
  • Bell Pepper: Use your favorite color of bell peppers or add some of your favorite vegetables.
Overhead shot of labeled sauce ingredients.

How to Make Pepper Steak Stir-Fry

This simple pepper steak recipe is sure to become part of your dinner rotation. You get good protein, veggies, and this dish is ready in 30 minutes! I like serving it with rice and some garlic edamame!

  1. Cook Peppers: In a medium-sized skillet or wok over medium-high heat, add oil. Add red bell pepper and green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
  2. Cook Steak: Turn the heat to high and add sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
  3. Make Sauce: In a small bowl, whisk minced garlic, brown sugar, soy sauce, sesame oil, ground ginger, and cornstarch.
  4. Combine: Add the cooked peppers back to the skillet, then pour in the sauce mixture. Continue to cook for 1-2 minutes until the sauce starts to thicken. Garnish with green onions, if desired, then serve pepper steak over rice. 
Wok with green and red bell peppers cooking.
Strips of steak cooking in a wok.
Sauce ingredients being whisked together in a bowl.
Steak, peppers, and sauce all cooking in a wok.

Alyssa’s Pro Tip

Slicing the Steak: Always slice the meat against the grain for tender steak. If it’s hard to cut, I suggest freezing it for 1-2 hours before slicing.

Print

Pepper Steak

An easy pepper steak made with tender beef, crisp peppers, and a savory sauce you’ll want over everything.
Course Main Course
Cuisine Chinese
Keyword pepper steak, pepper steak stir fry, pepper steak stir fry recipe, steak stir fry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 407kcal
Author Alyssa Rivers

Ingredients

Peppers and Steak

  • 2 tablespoons vegetable oil
  • 1 chopped red bell pepper cut into 1 inch cubes or strips
  • 1 chopped green bell pepper cut into 1 inch cubes or strips
  • 1 ½ pounds sliced flank steak sliced in strips against the grain

Sauce

  • 3 cloves minced garlic
  • ¼ cup packed brown sugar packed
  • ½ cup soy sauce low-sodium
  • 2 teaspoons sesame oil
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch

Instructions

  • In a medium-sized skillet or wok over medium-high heat, add 2 tablespoons vegetable oil. Add 1 chopped red bell pepper and 1 chopped green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
  • Turn the heat to high and add 1 ½ pounds sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
  • In a small bowl, whisk 3 cloves minced garlic, ¼ cup packed brown sugar , ½ cup soy sauce , 2 teaspoons sesame oil , 1 teaspoon ground ginger, and 1 tablespoon cornstarch.
  • Add the cooked peppers back to the skillet, then pour in the sauce. Continue to cook for 1-2 minutes until the sauce starts to thicken. Serve over rice. 

Video

Notes

Storage & Reheating Instructions
  • Refrigerator: Store leftovers in an airtight container for up to 5 days.
  • Reheating: Reheat in the microwave or on the stovetop until heated through.
  • Freezer: Freeze leftovers in a freezer-safe airtight container for up to 3 months.

Nutrition

Calories: 407kcal | Carbohydrates: 21g | Protein: 40g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 102mg | Sodium: 1717mg | Potassium: 790mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1042IU | Vitamin C: 63mg | Calcium: 63mg | Iron: 4mg
Overhead shot of pepper steak completely cooked and in the wok garnished with green onions.

Sides to Go with Your Pepper Steak

]]> https://therecipecritic.com/pepper-steak-recipe/feed/ 91 42930 30 Minute Cream Cheese Chicken https://therecipecritic.com/cream-cheese-chicken/ https://therecipecritic.com/cream-cheese-chicken/#respond Mon, 02 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=330563 I’m excited for you guys to try this cream cheese chicken. It’s an easy one-pan dinner with a rich, creamy…]]>

I’m excited for you guys to try this cream cheese chicken. It’s an easy one-pan dinner with a rich, creamy sauce that delivers pure comfort food vibes. It’s quick to make, easy to clean up, and perfect for cozying up on a busy night.

Cream cheese chicken in the pan.

Why This Belongs in Your Dinner Rotation

  • Simple ingredients: Nothing fancy here, just pantry staples you probably already have, which makes this an easy dinner to throw together anytime.
  • Easy to serve: Spoon it over rice, mashed potatoes, pasta, or add a veggie on the side. Just use whatever is easy.
  • Delicious Sauce: Just looking at the ingredients lets you know this sauce tastes incredible!

Cream Cheese Chicken Ingredients

Overhead shot of labeled ingredients.
  • Cream Cheese: Use room temperature cream cheese, cut into cubes, so it melts easily and creates a smooth sauce.
  • Chicken Broth: If you prefer a thinner sauce, whisk in an additional splash of chicken broth until you reach the desired consistency.

How to Make Easy Cream Cheese Chicken

Ok, you know those nights when you don’t have a plan for dinner? This is what you make! It’s ready in 30 minutes, uses pantry staples, and everyone in your family will like this creamy chicken recipe.

  1. Prep Chicken: Cut the chicken breasts in half lengthwise, to about 1 inch thick. Season both sides of the chicken with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the chicken for 7-8 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
  2. Base of the Sauce: In the same skillet, add unsalted butter, then melt. Add minced garlic and cook for 30 seconds. Then add chicken broth to the pan, stir, and scrape the bottom to loosen any bits.
  3. Cream Cheese Sauce: Bring the broth to a simmer, then whisk in the cream cheese until melted. Then, whisk in Dijon mustard, Italian seasoning, and Parmesan cheese. Simmer for 2 minutes, or until the sauce starts to thicken.
  4. Coat and Serve: Return the chicken to the pan and coat it with the sauce. Season with additional salt and pepper, if needed, then serve cream cheese chicken over potatoes or rice!
Chicken cooking in a skillet.
Melted butter, minced garlic, and chicken broth added to the skillet.
Cream cheese, Dijon, seasonings, and parmesan cheese added to the sauce.
Cooked chicken added to the sauce.

Alyssa’s Pro Tip

Flavor Boost: Experiment with using flavored cream cheese, like garlic and herb or chive and onion! Boursin cheese would also be a delicious alternative!

Print

Cream Cheese Chicken

This easy one-pan cream cheese chicken features tender chicken and a rich, creamy sauce, perfect for cozy weeknight dinners.
Course Dinner
Cuisine American
Keyword Cream Cheese chicken, easy cream cheese chicken recipe, one pan cream cheese chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 311kcal
Author Alyssa Rivers

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts, sliced thin lengthwise
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves minced garlic
  • 1 cup chicken broth
  • 1 (8-ounce) package room temperature cream cheese cubed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • ½ cup grated parmesan cheese

Instructions

  • Cut 1 ½ pounds boneless skinless chicken breasts, in half lengthwise to about 1 inch in thickness. Season both sides of the chicken with salt and pepper.
  • In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the chicken 7-8 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the skillet and set aside.
  • To the skillet, add 1 tablespoon unsalted butter and melt. Add 2 cloves minced garlic and cook for 30 seconds. Add 1 cup chicken broth to the pan and scrape the bottom of the pan to loosen any bits.
  • Bring the broth to a simmer and add 1 (8-ounce) package room temperature cream cheese. Whisk to melt the cream cheese.
  • Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, and ½ cup grated parmesan cheese. Simmer for 2 minutes, or until the sauce starts to thicken.
  • Return the chicken to the pan and coat it with the sauce. Season with additional salt and pepper, if needed, then serve over potatoes or rice!

Notes

Storage Instructions
  • In the Refrigerator: Store leftover cream cheese chicken in an airtight container for up to 5 days.
  • Freezer: Do not freeze- cream cheese doesn’t freeze well.

Nutrition

Calories: 311kcal | Carbohydrates: 3g | Protein: 40g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 649mg | Potassium: 678mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 261IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg
Plated cream cheese chicken with mashed potatoes and green beans.

More One Pan Dinners You Need to Try

]]> https://therecipecritic.com/cream-cheese-chicken/feed/ 0 330563 Shipwreck Stew https://therecipecritic.com/shipwreck-stew/ https://therecipecritic.com/shipwreck-stew/#comments Thu, 08 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=326642 Shipwreck stew is a one-pot dinner that keeps things simple and affordable. Ground beef, tender potatoes, and everyday vegetables cook…]]>

Shipwreck stew is a one-pot dinner that keeps things simple and affordable. Ground beef, tender potatoes, and everyday vegetables cook together in a rich tomato broth. It makes a cozy, filling meal without extra dishes or extra cost.

Pot of shipwreck stew with a ladle in it.

Why This Needs to be Dinner Tonight

  • Pantry Staples: This stew comes together with simple, everyday ingredients you probably already have on hand.
  • Hearty and family friendly: With beef, potatoes, and plenty of veggies, it’s filling, comforting, and a dinner everyone will love.
  • Made for bread dipping: Serve it with crusty bread or warm rolls to soak up every last spoonful of that rich, savory broth.

Ingredients for Shipwreck Stew

Overhead shot of labeled ingredients.
  • Other Veggies: This stew is perfect for using what you have. Fresh, frozen, or canned veggies all work, so swap in what’s on hand.
  • Quantity: This makes a ton of stew! Make sure to use a large pot, so it all fits! Feel free to half this recipe as well.

How to Make Shipwreck Stew

This is the kind of stew that doesn’t need a lot of explaining. Everything goes into the pot, the flavors mingle, and suddenly your kitchen smells incredible. It’s the kind of one-pot meal that brings everyone back for seconds.

  1. Cook: In a large pot, over medium-high heat, cook and crumble ground beef until no longer pink. Then add the diced onion, carrots, and celery. Cook for 4-5 minutes until the vegetables begin to soften.
  2. Add Seasonings: Season the beef and vegetables with Italian seasoning, garlic powder, salt, and pepper.
  3. Add the Mix-ins: Then add diced tomatoes, corn, kidney beans, green beans, beef broth, condensed tomato soup, and potatoes.
  4. Simmer and Serve: Bring the stew to a boil, then reduce the heat to low and simmer. Stir occasionally, until the potatoes are tender, about 30 minutes. Season Shipwreck Stew with additional salt and pepper to taste, then serve.
Pot with cooked ground beef and onion, carrot, and celery.
Seasonings added to the cooked beef and veggies.
All of the other ingredients added to the pot.
Broth added to the pot of shipwreck stew.

Other Cooking Methods

  • Slow Cooker Instructions
    1. Brown Beef: In a skillet, brown the beef and cook the onion, carrot, and celery.
    2. Add: Add to the crockpot with the remaining ingredients.
    3. Cook: Cover, and cook on low for 4 hours or high for 2 hours.
  • Instant Pot Instructions:
    1. Sauté: Use the sauté setting on your Instant Pot to brown the beef and cook the carrots, onion, and celery.
    2. Add: Add the remaining ingredients to the Instant Pot.
    3. Cook: Set on high for 8 minutes.
    4. Quick Release: Do a quick release after 8 minutes.
Print

Shipwreck Stew

A simple one-pot stew made with ground beef, potatoes, and pantry veggies simmered in a tomato broth.
Course Dinner, main dish
Cuisine American
Keyword shipwreck stew, shipwreck stew recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 servings
Calories 219kcal
Author Alyssa Rivers

Equipment

  • 1 Large Pot or Dutch Oven

Ingredients

  • 2 pounds lean ground beef
  • 4 large diced carrots about 2 cups
  • 1 cup diced onion about ½ a large onion
  • 2 ribs diced celery about 1 cup
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 (14.5-ounce) cans diced tomatoes not drained
  • 2 (14.5-ounce) cans corn drained
  • 2 (14.5-ounce) cans kidney beans drained and rinsed
  • 1 (14.5-ounce) can green beans drained
  • 2 cups beef broth
  • 1 (10.75-ounce) can condensed tomato soup
  • 4 peeled and cubed russet potatoes about 3 cups

Instructions

  • In a large pot, over medium heat, cook and crumble 2 pounds lean ground beef until no longer pink. To the pot add, 1 cup diced onion, 4 large diced carrots, and 2 ribs diced celery. Cook for 4-5 minutes until the vegetables begin to soften.
  • Season the beef and vegetables with 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons salt, and 1 teaspoon pepper.
  • To the pot, add 2 (14.5-ounce) cans diced tomatoes, 2 (14.5-ounce) cans corn, 2 (14.5-ounce) cans kidney beans, 1 (14.5-ounce) can green beans, 2 cups beef broth, 1 (10.75-ounce) can condensed tomato soup, and 4 peeled and cubed russet potatoes
  • Bring the stew to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 30 minutes. Season with additional salt and pepper to taste if needed and serve.

Video

Notes

Storage Instructions
  • Fridge: Store in an airtight container in the fridge for up to 5 days.
  • Reheat: Reheat in the microwave or on the stovetop until heated through.
  • Freezer: You can freeze this soup, although potatoes tend to become mushy if frozen and reheated. For best results, freeze (without the potatoes) in a freezer-safe airtight container for up to 3 months. When ready to use, thaw in the fridge overnight. You can add canned or freshly cooked potatoes when reheating. 

Nutrition

Calories: 219kcal | Carbohydrates: 21g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 736mg | Potassium: 850mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4860IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 3mg
Bowl of shipwreck stew.

More Cozy Stew Recipes

]]> https://therecipecritic.com/shipwreck-stew/feed/ 10 326642 Creamy Chicken Alfredo Soup https://therecipecritic.com/creamy-chicken-alfredo-soup/ https://therecipecritic.com/creamy-chicken-alfredo-soup/#comments Thu, 11 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=322873 You guys are obsessed with my homemade alfredo sauce. So I had to make this creamy, cheesy chicken Alfredo soup!…]]>

You guys are obsessed with my homemade alfredo sauce. So I had to make this creamy, cheesy chicken Alfredo soup! Tender chicken, rich broth, and pasta all come together in just 30 minutes!

Serving of chicken Alfredo soup in a bowl.

Why This Soup is a Weeknight Wonder

  • All-in-One Pot: Everything cooks together in a single pot, making cleanup a breeze while delivering layers of creamy, cheesy flavor.
  • Perfect Family Dinner: Hearty and satisfying, it’s a simple meal everyone will love. Pair it with easy no-knead bread, my Grandma’s homemade bread, or these rolls.
  • Make it Your Own: Add extra veggies, swap in your favorite pasta, or spice it up!

Ingredients for Chicken Alfredo Soup

Overhead shot of labeled ingredients.
  • Half and Half: Half and half makes this soup creamy but not overly rich. You can make your own half and half if you don’t have any.
  • Pasta: Use any pasta shape for this. I love using wide egg noodles. Other great options are bowtie, rotini, or even cheese tortellini.
  • Chicken: This is a great recipe to use up leftover rotisserie chicken or make a quick batch of my air fryer chicken.

How to Make Chicken Alfredo Soup

One pot, simple ingredients, and big flavor! This creamy chicken Alfredo soup is a quick way to everyone’s heart! It’s so good and feels like a warm hug!

  1. Sauté the Onions: In a large pot over medium heat, melt the butter. Once melted, add diced onion and garlic. Cook until the onions begin to soften, about 2-3 minutes. Sprinkle all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes.
  2. Add Seasonings: Add Italian seasoning, garlic powder, salt, and pepper to taste. Then slowly whisk in chicken broth and half and half.
  3. Cook: Bring to a boil and then add uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
  4. Finish with Chicken and Cheese: Add cooked chicken, grated parmesan cheese, and shredded mozzarella cheese, then cook until the cheese is melted. Add fresh basil and parsley and serve.
Butter, onion and garlic cooking in the bottom of the pot.
Seasonings, chicken broth, and half and half added to the pot.
Dry noodles added to the pot to cook.
Pre-cooked chicken added to the soup.
Print

Chicken Alfredo Soup

Warm up fast with this creamy, cheesy chicken Alfredo soup! It can be ready in just 30 minutes for the ultimate comfort bowl.
Course main dish, Soup
Cuisine American, Italian American
Keyword chicken alfredo soup, creamy chicken alfredo soup, creamy chicken alfredo soup recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 709kcal
Author Alyssa Rivers

Ingredients

  • 4 tablespoons butter
  • ½ medium diced onion
  • 3 cloves minced garlic
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 4 cups chicken broth
  • 2 cups half and half
  • 8 ounces dry uncooked pasta I used egg noodles
  • salt and pepper to taste
  • 2 cups cooked chicken, chopped or shredded
  • ½ cup grated parmesan cheese
  • ⅓ cup shredded mozzarella cheese
  • fresh basil and parsley for garnish

Instructions

  • In a large pot over medium heat, melt 4 tablespoons butter. Once melted, add ½ medium diced onion and 3 cloves minced garlic. Cook until the onions begin to soften, about 2-3 minutes.
  • Sprinkle 2 tablespoons all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes. Add 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Then slowly whisk in 4 cups chicken broth and 2 cups half and half.
  • Bring to a boil, and then add 8 ounces dry uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
  • Add 2 cups cooked chicken, chopped or shredded , ½ cup grated parmesan cheese, and ⅓ cup shredded mozzarella cheese. Cook until the cheese is melted. Add fresh basil and parsley and serve.

Notes

Storage & Reheating Instructions
  • In the refrigerator: Cool the soup and store it in an airtight container for 3 to 4 days.
  • In the freezer: Cool the soup, transfer it to a ziplock bag, and freeze flat for up to three months.
  • To reheat: Warm on the stove or in the microwave and add a splash of broth or milk if it needs extra moisture.

Nutrition

Calories: 709kcal | Carbohydrates: 57g | Protein: 37g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 148mg | Sodium: 1371mg | Potassium: 580mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 3mg | Calcium: 349mg | Iron: 3mg
Pot of chicken Alfredo soup.

More Cozy Soup Recipes

]]> https://therecipecritic.com/creamy-chicken-alfredo-soup/feed/ 1 322873 Grinch Christmas Crack https://therecipecritic.com/grinch-christmas-crack/ https://therecipecritic.com/grinch-christmas-crack/#comments Fri, 28 Nov 2025 13:00:00 +0000 https://therecipecritic.com/?p=321382 If you want a quick, crunchy treat with a bit of holiday mischief, this Grinch Christmas Crack is it. Sweet,…]]>

If you want a quick, crunchy treat with a bit of holiday mischief, this Grinch Christmas Crack is it. Sweet, salty, and totally addictive. My classic Christmas Crack is always a hit, but this version brings all the Grinchy fun!

Stack Grinch Christmas crack in fornt of some Christmas bobbles.

Why the Grinch Would Definitely Steal This Treat

  • It’s Gotta Have Crunch! The toffee temperature and timing are spot on, so the base stays crisp for days!
  • It’s kid-magical and adult-nostalgic. The look and the flavor give kids the fun green they love, and adults get the Christmas-movie nostalgia.
  • The flavor is balanced. The sea salt, the buttery toffee, and the chocolate’s sweetness give you that perfect salty-sweet flavor.

Grinch Christmas Crack Ingredients

Overhead shot of labeled grinch Christmas crack ingredients.
  • Candy melts or chocolate: Use light green melts for the best Grinch color, or melt white candy melts/almond bark and tint with oil-based candy/chocolate food coloring (green + a touch of yellow). If you skip the melts entirely, white chocolate chips work. Just load up on green sprinkles and red hearts.
  • Sea salt: A light sprinkle of salt on top adds depth and balances the sweetness.
  • Sprinkles: Red heart sprinkles are essential for the Grinch look. The green or white sprinkles are optional.
  • Cracker base swaps: Saltines are classic, but graham crackers or Biscoff cookies would be fun variations to try.

How to Make Grinch Christmas Crack

If you’re looking for a fun, festive treat to make this Christmas season, this Grinch Christmas crack is it! It definitely satisfies the sweet tooth. This great recipe will be a huge hit with the whole family!

  1. Prep: Preheat the oven to 400°F. Line a 10 x 15-inch baking sheet with aluminum foil and spray with nonstick cooking spray. Arrange the saltine crackers in even rows on the prepared pan until the bottom of the pan is filled, then set aside.
  2. Make Toffee: Melt the butter and brown sugar in a medium saucepan over medium-high heat until the sugar has completely dissolved and the toffee mixture is boiling. Boil for 2-3 minutes, or use a candy thermometer and let it reach 270-290°F.
  3. Spread Toffee: Pour the toffee mixture over the saltine crackers and use a heat-safe spatula to spread it evenly. Then put it in the oven and bake for 5 minutes.
  4. Candy Melts & Sprinkles: Remove the pan from the oven and sprinkle the light green candy melts evenly over the top. Let it sit for 2-3 minutes to let them melt. Spread melted green candy melts softly & slowly evenly over the toffee. Then sprinkle with red heart sprinkles and green sprinkles of choice. Allow the Grinch Christmas crack to cool completely and harden before breaking into pieces and serving.
Saltine crackers spread out on a cookie sheet.
Toffee ingredients boiling in a pot on a stove.
Someone gently spreading toffee over the saltine crackers.
Light green candy melts spread over the hot toffee on the crackers.

Alyssa’s Pro Tips

  • Spread gently: Go slow with the melted candy. Pushing too hard makes the crackers slide and turns everything into chaos.
  • Cook the toffee until fully melted: Be sure to reach 270–290°F so it reaches the hard-crack stage. You’ll get chewy toffee if you don’t.
Print

Grinch Crack

A fun, green twist on classic Christmas crack. Crisp toffee, salty crackers, and smooth candy melts topped with red hearts for the perfect Grinch vibe.
Course Dessert
Cuisine American
Keyword Christmas candy, christmas crack, christmas treats, Grinch Christmas Crack, Grinch Crack, Grinch Crack Recipe, grinch toffee, Grinch Treats, holiday dessert
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 16 servings
Calories 350kcal
Author Alyssa Rivers

Equipment

  • 1 15 x 10 baking pan

Ingredients

  • 35-40 saltine crackers
  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 cups light green candy melts about 1 12-ounce bag
  • red heart sprinkles
  • green sprinkles of choice

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Line a 10 x 15-inch baking sheet with aluminum foil and spray with nonstick cooking spray.
  • Arrange 35-40 saltine crackers in even rows on the prepared pan until the bottom of the pan is filled, and set aside.
  • Melt 1 cup unsalted butter and 1 cup packed brown sugar in a medium saucepan over medium-high heat until the sugar has completely dissolved and the toffee mixture is boiling. Boil for 2-3 minutes, or until the temperature reaches 270-290 degrees Fahrenheit.
  • Pour the toffee mixture over the saltine crackers and use a heat-safe spatula to spread it evenly. Bake for 5 minutes.
  • Remove the pan from the oven and sprinkle 2 cups light green candy melts evenly over the top. Let the pan sit for 2-3 minutes, until the candy melts have melted.
  • Spread the candy melts evenly over the toffee and sprinkle with red heart sprinkles and green sprinkles of choice. Allow the crack to cool completely and harden before breaking into pieces and serving.

Notes

Storage Instructions
  • Room temperature: Store in an airtight container or zip-top bag for up to 7 days.
  • Refrigerator: Keeps for up to 2 weeks in an airtight container.
  • Freezer: Freeze for up to 3 months in a freezer bag or airtight container. Layer parchment between pieces so they don’t stick.

Nutrition

Calories: 350kcal | Carbohydrates: 39g | Protein: 1g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 76mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 35g | Vitamin A: 355IU | Calcium: 16mg | Iron: 0.5mg
Overhead shot of Grinch Christmas crack broken into pieces.

More Grinch-Inspired Treats

]]> https://therecipecritic.com/grinch-christmas-crack/feed/ 7 321382 Creamy Roasted Garlic Soup https://therecipecritic.com/roasted-garlic-soup/ https://therecipecritic.com/roasted-garlic-soup/#respond Fri, 21 Nov 2025 01:00:00 +0000 https://therecipecritic.com/?p=320670 Creamy roasted garlic soup is comfort food with a side of obsession. Combining roasted garlic, tender potatoes, and nutty Parmesan…]]>

Creamy roasted garlic soup is comfort food with a side of obsession. Combining roasted garlic, tender potatoes, and nutty Parmesan into a cozy soup is absolute perfection. Just make sure you serve it to anyone within hugging distance.

Bowl of roasted garlic soup toped with croutons, garlic cloves and pepper.

Why This Soup is a Must Try

  • Rich, comforting flavor: Roasted garlic, tender potatoes, and parmesan come together for a silky, savory soup
  • Simple & Delicious: All the creamy, gourmet-tasting goodness comes together in one pot. No complicated steps or fancy techniques required.
  • Flexible enough for any flavor mood: It’s a versatile soup that pairs beautifully with salad, sandwiches, crusty bread, or a sprinkle of your favorite toppings.

Ingredients for Roasted Garlic Soup

Overhead shot of labeled roasted garlic soup ingredients.
  • Shallots: Shallots add a mild, delicate onion flavor. You can use yellow onion or leeks instead.
  • Herbs: Customize your herb blend. Basil, rosemary, or parsley all work. If you’re using fresh herbs, 1 tablespoon of fresh = 1 teaspoon of dried.
  • Garnish: If you really love garlic, top the soup with more roasted garlic cloves. Also, croutons, fresh herbs, and shredded parmesan.

How to Make Creamy Roasted Garlic Soup

All the rich, velvety flavor of roasted garlic soup comes together in no time. This version is creamy, comforting, and easy enough to make any night of the week.

  1. Roast Garlic: Preheat oven to 400ºF. Cut the tops off 4 heads of garlic and place them on a sheet of foil. Drizzle olive oil over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.
  2. Sauté Shallots: Melt butter in a large pot over medium-high heat. Add diced shallots and cook until the shallots begin to soften.
  3. Simmer: Add salt, black pepper, dried thyme, dried oregano, chicken broth, and yellow potatoes. Simmer until the potatoes are soft, about 20 minutes.
  4. Add Roasted Garlic: Squeeze the roasted garlic out of its skin, then add it to the pot.
  5. Puree Soup: Blend the soup in a blender or with an immersion blender until it is smooth.
  6. Serve: Stir in heavy cream and parmesan. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and fresh parsley, if desired.
Roasted garlic heads in tin foil.
Shallots cooking in butter in a skillet.
Chicken broth, potatoes, and seasonings added to the pot with shallots.
Roasted garlic added to the pot of cooked potatoes.
Soup mixed together with an immersion blender.
Cream and cheese added to the blended up soup.
Print

Roasted Garlic Soup

Creamy roasted garlic soup with tender potatoes and parmesan. Comforting, rich, and full of slow-roasted garlic flavor.
Course Dinner, Soup
Cuisine American
Keyword creamy garlic soup, creamy roasted garlic soup, creamy roasted garlic soup recipe, garlic soup, roasted garlic soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 341kcal
Author Alyssa Rivers

Ingredients

  • 4 heads garlic
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 diced shallots
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 4 cups chicken broth
  • 4 medium yellow potatoes, peeled and large diced about 2 cups
  • ¾ cup cream
  • ½ cup parmesan

Optional Toppings

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Cut the tops off 4 heads garlic and place them on a sheet of foil. Drizzle 2 tablespoons olive oil over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.
  • Melt 2 tablespoons butter in a large pot over medium-high heat. Add 2 diced shallots and cook until the shallots begin to soften.
  • Add ¾ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 4 cups chicken broth, and 4 medium yellow potatoes, peeled and large diced. Simmer until the potatoes are soft, about 20 minutes.
  • Squeeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.
  • Stir in ¾ cup cream and ½ cup parmesan. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and parsley, if desired.

Notes

Storing Leftovers
  • Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat until warmed through.

Nutrition

Calories: 341kcal | Carbohydrates: 30g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 1055mg | Potassium: 654mg | Fiber: 3g | Sugar: 3g | Vitamin A: 646IU | Vitamin C: 29mg | Calcium: 189mg | Iron: 2mg
Pot of roasted garlic soup with wooden ladle.

More Easy Soup Recipes

]]> https://therecipecritic.com/roasted-garlic-soup/feed/ 0 320670 Super Easy Biscuits and Gravy Casserole https://therecipecritic.com/sausage-and-biscuit-casserole/ https://therecipecritic.com/sausage-and-biscuit-casserole/#comments Mon, 13 Oct 2025 12:00:00 +0000 https://therecipecritic.com/?p=118041 Forget the usual biscuits and gravy, this version takes everything you love and turns it into a hearty casserole. Creamy…]]>

Forget the usual biscuits and gravy, this version takes everything you love and turns it into a hearty casserole. Creamy sausage gravy, buttery biscuits, and zero stress.

Casserole dish with biscuits and gravy casserole baked to perfection and a wooden spoon taking a scoop out.

A Reader’s Review

My family loves this recipe! It’s our new Christmas morning breakfast, and I also make it for dinner. Thanks so much for a yummy, easy recipe!

– Dottie

Your New Favorite Biscuits and Gravy Upgrade

  • Flavor Packed: Baking the biscuits in the gravy gives you buttery bottoms, golden tops, and the best flavor in every bite.
  • Simple Brunch Idea: Fancy enough for holidays but easy enough for any morning. It feeds a crowd, stays warm, and everyone will love it!
  • Southern Classic: You’ll get all the flavor of the classic in a casserole! Brown the sausage, layer it up, and bake! It’s comfort food made simple.

Biscuits and Gravy Casserole Ingredients

Overhead shot of labeled ingredients.
  • Biscuits: Pre-made biscuits make this quick and easy, but homemade biscuits also work. Cook them with the sausage and gravy, whole or cut into pieces.
  • Sausage: Use your favorite flavor of sausage. You can use turkey, chicken, or even spicy sausage.
  • Custom: Add mushrooms, cooked bacon, or shredded cheese to the sausage gravy for some pizazz!

How to Make Biscuits & Gravy Casserole

If you love biscuits and gravy, you’ll love the casserole version! Rich sauce with buttery biscuits baked together for a simple, hearty breakfast or dinner!

  1. Prep: Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside. In a small bowl, whisk together all purpose flour, kosher salt, garlic powder, onion powder, and black pepper.
  2. Cook Sausage: Add the breakfast sausage to a large skillet over medium high heat, cook and crumble until no longer pink.
  3. Make Roux: Add the unsalted butter to the pan and melt. Whisk in the flour mixture, stirring until coated.
  4. Add Milk, Cream, & Simmer: Slowly add the whole milk and whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
  5. Add Gravy to Baking Dish: Pour the gravy into the prepared 9×13 pan.
  6. Add Biscuit Pieces & Bake: Add the cut biscuits to the sausage gravy mixture, then bake for 20-30 minutes, or until the biscuits are golden brown.
Seasonings and flour in a small bowl.
Sausage cooking in a skillet.
Flour mixture spread over the cooked sausage.
Milk and cream added to the sausage and flour mixture.
Sausage gravy added to the bottom of the baking dish.
Pieces of the cut up biscuits on top of the sausage gravy.

Make Ahead Instructions

When you make this ahead, you can wake up, pop the biscuits and gravy casserole in the oven, and enjoy a hot breakfast without the morning rush.

  1. Assemble the casserole (according to the instructions up to the point where you are supposed to bake it) the night before.
  2. Refrigerate covered overnight.
  3. Bake as directed, but add an additional 10–15 minutes in the morning to make sure it is heated through.
Print

Biscuits and Gravy Casserole

Fluffy biscuits and creamy, peppery sausage gravy come together for a rich, comforting breakfast perfect for any occasion.
Course Dinner
Cuisine American
Keyword breakfast casserole, sausage and biscuit, sausage and biscuit casserole
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 People
Calories 371kcal
Author Alyssa Rivers

Ingredients

  • 1 pound ground breakfast sausage
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 ½ cups whole milk
  • ½ cup whipping cream
  • 1 tube Pillsbury Grand Biscuits, cut into quarters

Instructions

  • Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside.
  • In a small bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper.
  • Add 1 pound ground breakfast sausage to a skillet over medium-high heat, cook and crumble until no longer pink. Add 2 tablespoons unsalted butter to the pan and melt. Whisk in the flour mixture and stir until coated.
  • Slowly add 2 ½ cups whole milk and ½ cup whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
  • Pour the gravy into the bottom of the prepared pan. Add 1 tube Pillsbury Grand Biscuits, cut into quarters on top of the sausage and gravy mixture, and bake for 20-30 minutes or until the biscuits are golden brown.

Video

Notes

Storage Instructions

  • Fridge: Store leftovers up to 4 days in the pan covered with foil or in an airtight container.
  • Freezer: Freeze up to 2 months in a freezer-safe container. Thaw in the fridge overnight before baking.
  • Reheat: Warm in the microwave or bake at 300°F until heated through.
  • Make Ahead: Assemble the night before, refrigerate, and bake 10–15 minutes longer in the morning to heat through.
  • Biscuit Recipe Link: You can make homemade biscuits with this recipe.

Nutrition

Calories: 371kcal | Carbohydrates: 12g | Protein: 13g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 642mg | Potassium: 336mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg
Bowl with a serving of biscuits and gravy casserole.

More Breakfast or Brunch Ideas

You can turn any breakfast into a dinner or a hearty brunch. Serve with Lemon Poppyseed Muffins, or Cinnamon Coffee Cake, and Honey Lime Poppyseed Fruit Salad for the perfect meal.

]]> https://therecipecritic.com/sausage-and-biscuit-casserole/feed/ 4 118041 Buffalo Chicken Soup https://therecipecritic.com/buffalo-chicken-soup/ https://therecipecritic.com/buffalo-chicken-soup/#comments Thu, 09 Oct 2025 12:00:00 +0000 https://therecipecritic.com/?p=313365 This buffalo chicken soup is about to be your new favorite! It’s creamy, spicy, and loaded with tender chicken and…]]>

This buffalo chicken soup is about to be your new favorite! It’s creamy, spicy, and loaded with tender chicken and bold flavor, all ready in just 30 minutes. Perfect for busy weeknights, game day, or when you need a cozy meal with a little kick.

Overhead shot of a bowl of buffalo chicken soup garnished with blue cheese crumbles and green onions.

Why You’ll Fall for This Soup

  • Weeknight Hero: Whip it up in 30 minutes and look like a kitchen superstar.
  • Buffalo Party in a Bowl: All the zing of buffalo wings without the extra dishes.
  • Velvety Goodness: Cream cheese makes each bite luxuriously smooth.
  • Spice It Your Way: Tame it down or turn up the heat, you’re the boss of the spice!

Ingredients for Buffalo Chicken Soup

Overhead shot of labeled ingredients.
  • Hot Sauce: ½ cup of buffalo sauce gives this soup the perfect kick! You can add less for mild or more for spicy, depending on your taste.
  • Chicken: This soup’s a snap with rotisserie chicken! Or cook and shred your own chicken breasts if needed.

How to Make Buffalo Chicken Soup

This creamy buffalo chicken soup recipe is ready before you know it! With just a handful of simple steps, you can have a creamy, spicy, comforting bowl on the table in about 30 minutes. Make some 1-hour rolls to go with it!

  1. Sauté Veggies: In a large pot over medium heat, melt unsalted butter and add onion, celery, and carrots. Cook until the vegetables begin to soften, about 5 minutes. Add garlic and cook for another minute.
  2. Add Seasonings: To the pot, add onion powder, garlic powder, dried parsley, kosher salt, black pepper, chicken broth, and Buffalo sauce. Stir to combine and let simmer until the carrots soften, about 10 minutes.
  3. Add Cream Cheese: Reduce the heat to low and add cream cheese. Whisk until smooth and combined.
  4. Stir in Chicken, Garnish, and Serve: Stir in cooked, shredded chicken. Garnish with a crumble of blue cheese and chopped green onion if desired.
Pot with onion, carrot, and celery cooking in butter.
Broth and seasonings added to the pot.
Cream cheese added to the broth mixture to make it creamy.
Cooked and shredded chicken added to the creamy soup.

Alyssa’s Pro Tip

Cream Cheese: Cream cheese adds the perfect creaminess, balancing out the heat of the buffalo sauce. Cut it into small pieces so it melts quickly and evenly into the soup.

Print

Buffalo Chicken Soup

Creamy, spicy, and full of flavor, this Buffalo Chicken Soup is an easy weeknight win. Ready in under 30 minutes and perfect for buffalo lovers!
Course Main Course, Soup
Cuisine American
Keyword buffalo chicken soup, buffalo chicken soup recipe, buffalo soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 139kcal
Author Alyssa Rivers

Ingredients

  • 2 tablespoons unsalted butter
  • ½ medium yellow onion, diced
  • 2 celery sticks, diced
  • 2 medium carrots diced
  • 3 cloves minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 cups chicken broth
  • ½ cup Buffalo sauce
  • 2 cups cooked, shredded chicken
  • 1 (8-ounce) package cream cheese, cut into small pieces
  • chopped green onion optional for garnish
  • blue cheese crumbles optional for garnish

Instructions

  • In a large pot over medium heat, melt 2 tablespoons unsalted butter and add ½ medium yellow onion, diced, 2 celery sticks, diced, and 2 medium carrots diced. Cook until the vegetables begin to soften, about 5 minutes. Add 3 cloves minced garlic and cook for another minute.
  • To the pot, add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon kosher salt, ½ teaspoon black pepper 4 cups chicken broth, and ½ cup Buffalo sauce. Stir to combine and let simmer until the carrots soften, about 10 minutes.
  • Reduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces. Whisk until smooth and combined.
  • Stir in 2 cups cooked, shredded chicken. Garnish with blue cheese crumbles and chopped green onion if desired.

Notes

Storing & Reheating Leftovers
  • Refrigerate: Store leftovers in the fridge in an airtight container for up to 4 days.
  • Freeze: Store leftovers in a freezer-safe container for up to 3 months.
  • Reheat: Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.

Nutrition

Calories: 139kcal | Carbohydrates: 5g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 1441mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3546IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
Close up shot of a scoop of the buffalo chicken soup.

More Buffalo Deliciousness

Love that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!

]]> https://therecipecritic.com/buffalo-chicken-soup/feed/ 1 313365 Texas Chili https://therecipecritic.com/texas-chili/ https://therecipecritic.com/texas-chili/#comments Sat, 13 Sep 2025 12:00:00 +0000 https://therecipecritic.com/?p=311995 Do you like your chili with beans or without? This authentic Texas chili keeps it classic. Just bold, tender chuck…]]>

Do you like your chili with beans or without? This authentic Texas chili keeps it classic. Just bold, tender chuck roast, without beans. It has a rich, smoky flavor in every bite.

Bowl of Texas chili garnished with shredded cheese, jalapeno slices, and fresh cilantro.

All the Reasons to Grab a Bowl

  • Flavor-Packed Texas Red Chili: Tender chuck roast meets smoky chipotles, jalapeños, and rich chili spices for the best bowl of chili.
  • Spice It Your Way: You can customize your heat by swapping jalapeños for green bell pepper, or add more or less chipotles in adobo to suit your taste.
  • Perfect Pairings: Top with shredded cheddar cheese, jalapeño slices, cilantro, and sour cream. Serve alongside cornbread for a complete meal.

Texas Chili Ingredients

Overhead shot of labeled Texas chili ingredients.
  • Beef Chuck Roast: Pick a well-marbled cut. The fat melts as it cooks for a rich flavor. Evenly cut cubes mean even cooking.
  • Onion & Jalapeño: Dice them finely so they soften and melt into the chili base. For less heat, swap jalapeños with green bell peppers.
  • Brown Sugar & Cocoa Powder: These balance out the spice and acidity. Don’t worry, they won’t make the chili taste sweet, just complex.

How to Make Texas Chili

The magic of this Texas chili recipe comes from layering flavors step by step, starting with a good sear on the beef and ending with a slow simmer. If you enjoy this chili, make my Texas Cowboy Stew next!

  1. Prep: Heat olive oil in a heavy-bottomed pot or large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper.
  2. Sear the Meat: Add the beef in batches, browning the meat on all sides. Allow about 5-6 minutes per batch, then remove the browned meat and set it aside.
  3. Sauté the Veggies: To the same pot, add diced yellow onion, jalapeño peppers, and minced garlic. Cook, stirring occasionally until softened. About 4-5 minutes.
  4. Add the Spices: Add chili powder, smoked paprika, cumin, brown sugar, dried oregano, coriander, cocoa powder, chopped chipotles in adobo, and tomato paste. Stir to combine.
  5. Heat Beef, Tomatoes, and Broth: Add the beef back to the pot, then add crushed tomatoes and beef broth. Stir to combine.
  6. Simmer: Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours. Stir occasionally, until the meat is tender and the Texas chili has thickened. If the chili gets too thick, add more broth as needed.
Chuck roast cute into cubes and seasoned on a cutting board.
Browning the beef at the bottom of a dutch oven on the stove top.
Jalapenos, onion and garlic cooking in the bottom of the dutch oven with the leftovers from the beef.
Spices and seasonings added to the onion mixture in the dutch oven.
Beef broth added to the onion and seasoning mixture.
Browned beef chunks added to the broth.

Alyssa’s ProTip

Brown the beef first! That deep crust creates caramelized bits, called fond, on the bottom of the pan. When they mix into your Texas chili, they add rich, savory flavor you can’t get any other way.

Overhead shot of Texas chili with some fresh cilantro and jalapeños.
Print

Texas Chili

My classic Texas chili is all about tender beef, smoky spices, and a rich, hearty sauce. No beans, just bold, meaty flavor that wins every time.
Course Dinner, Main Course
Cuisine American, Tex Mex
Keyword authentic texas chili, no bean chili, no bean Texas chili, Texas Chili, texas chili recipe, texas red
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 servings
Calories 253kcal
Author Alyssa Rivers

Ingredients

  • 2 ½ – 3 pounds chuck roast cut into ½-inch cubes
  • 2 teaspoons salt more or less to taste
  • 1 teaspoon pepper more or less to taste
  • 3 tablespoons olive oil
  • 1 large diced yellow onion
  • 2 jalapeno peppers, seeded and diced
  • 6 minced garlic cloves
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • 1 tablespoon brown sugar
  • 2 teaspoons dried oregano
  • 1 teaspoon coriander
  • ½ tablespoon cocoa powder
  • 2 chopped chipotles in adobo
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups beef broth

Instructions

  • Heat 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season 2 ½ – 3 pounds chuck roast cut into ½-inch cubes with 2 teaspoons salt and 1 teaspoon pepper.
  • Add the beef in batches, browning the meat on all sides. 5-6 minutes per batch. Remove the browned meat and set aside.
  • To the same pot, add 1 large diced yellow onion, 2 jalapeno peppers, seeded and diced, and 6 minced garlic cloves. Cook, stirring occasionally until softened; this will take 4-5 minutes.
  • Add 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1 tablespoon brown sugar, 2 teaspoons dried oregano, 1 teaspoon coriander, ½ tablespoon cocoa powder, 2 chopped chipotles in adobo, and 1 tablespoon tomato paste. Stir to combine.
  • Add the beef back to the pot, then add 1 (28-ounce) can crushed tomatoesand 4 cups beef broth. Stir to combine.
  • Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the chili has thickened. If the chili gets too thick, add more broth as needed.

Notes

Storing Leftovers
  • Refrigerator: Store in an airtight container for 4–5 days.
  • Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm on the stovetop or in the microwave until hot and simmering. If it’s too thick, stir in a splash of broth or water.

Nutrition

Serving: 6g | Calories: 253kcal | Carbohydrates: 9g | Protein: 18g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1502mg | Potassium: 544mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1494IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 4mg

More Warm, Cozy Chili Recipes

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