Test Kitchen Approved

“We used shrimp, chicken, andouille sausage and oysters in our gumbo and it was truly divine! I was distracted and burned my roux on the first try and had to start over, so watch closely. We will definitely be making another batch of this gumbo again soon!” — Maria, abuela of six that loves from-scratch recipes.

Learn more about our Test Kitchen ➔

Key Ingredient Notes

Below you will find helpful notes and substitutions for a few key ingredients. Visit the printable recipe card below for ingredient amounts.

• Flour and Oil: These two come together to create a roux, which is the base of any good gumbo imparting an almost nutty and smoky flavor. Measure both with care — you can’t have too much or too little of either ingredient or the roux will be off.
• Holy Trinity: A traditional Cajun trio of vegetables: diced onion, celery, and green bell pepper. My granny always dices the celery leaves and includes those for extra flavor.
• Garlic: You can certainly measure the garlic with your heart when making gumbo!
• Stock: You can use seafood stock, vegetable broth, chicken stock, beef stock, or even plain water. Seafood or chicken stock are what I prefer to use.
• Okra: Grab it frozen and already sliced to save time. My granny always sautés the okra in a separate skillet before adding it to the pot of gumbo. This reduces its slimy texture, enhances its flavor, and helps to thicken the gumbo without making it gummy.
• Diced Tomatoes: While optional, we always add a can of diced tomatoes. They add a savory flavor and the acidity also helps to cut back on the sliminess associated with okra. Use the whole can — don’t drain it, the juices add flavor.
• Cajun Seasoning: Slap Ya Mama is my personal favorite store bought version.

Protein Options

For the proteins, I like to use a mix that adds layers of flavor and texture. You can choose to make your gumbo with or without seafood, it’s completely up to you!

If you’re including alligator or chicken, cut them into bite-sized pieces and sear them in a hot skillet with a little oil. You don’t need to cook them all the way, just get a nice golden crust. Andouille sausage is my go-to, but any smoked sausage will do. I always sear the sausage first to bring out its smoky flavor and deepen the overall richness of the gumbo.

Shrimp should be peeled, deveined, and thawed if you’re using frozen. There’s no need to include the heads or tails. Fresh oysters are ideal, but canned oysters can work in a pinch if you drain them well. Lump crab meat is my favorite, although any variety will work. Be sure to run your fingers through the crab meat to check for any pieces of shell or cartilage before adding it to the pot.

How To Make Cajun Gumbo

Making gumbo is a labor of love that pays off in every spoonful. Once you have the roux, the rest of the steps are fairly simple! Below is a quick recipe overview with some helpful tips for success. Scroll down to the printable recipe card for the full instructions.

The key to any good gumbo is really quite simple… Don’t burn the roux! You want the roux to be dark brown, but if it burns, toss it out and start over again. You cannot save a burnt roux as it will make the entire batch of gumbo bitter!

To make a roux for gumbo, combine equal parts of oil and flour. Cook, whisking constantly, until it becomes a dark brick brown color, similar to melted milk chocolate.

Gumbo flavors meld and deepen the longer it cooks. Allow at least 1 hour for the flavors to develop fully, but 2 hours is even better. Add sausage, chicken, and/or gator, to the gumbo in the last 20 minutes of simmer time.

Once cooked, turn off the heat and add the shrimp, crab, and/or oysters. Place the lid on the pot to trap in the heat and let it sit for about 10 minutes or until the seafood is cooked.

While some people add their seafood earlier in the process, my granny always insists we do it this way. Seafood cooks very quickly and can become rubbery if cooked for too long.

Once the seafood is cooked through, taste and adjust the seasonings as needed, then serve!

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Cajun Gumbo Recipe

This Cajun Gumbo is made with a deep, smoky roux and your choice of proteins, becoming more flavorful the longer it cooks. One spoonful of this hearty and rich gumbo, and you’ll feel like you're in the heart of Louisiana!

Course Seafood, Soup

Cuisine American, Cajun

Keyword cajun gumbo recipe, gumbo, gumbo recipe, seafood gumbo, seafood gumbo recipe, shrimp gumbo, shrimp gumbo​ recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 10 servings

Calories 781kcal

Author Jessica – The Novice Chef

Ingredients

For the Roux

• 1 ½ cups all-purpose flour
• 1 ¼ cups vegetable oil

For the Gumbo

• 1 large white or yellow onion diced
• 1 large green bell pepper seeded and diced
• 1 ½ cups diced celery include the celery leaves for more flavor
• 6 cloves garlic minced
• 8 to 10 cups low-sodium seafood or chicken broth or water
• 16 oz frozen sliced okra
• 1 (14.5 oz) can diced tomatoes or fire roasted diced tomatoes, do not drain, optional but they help cut any slime from the okra
• 3 tablespoons garlic powder
• 3 to 5 tablespoons cajun seasoning can also add cayenne pepper for more heat
• Tabasco sauce to taste

Protein Options

• 2 to 3 lbs andouille or smoked sausage, chicken, or alligator chopped into bite size pieces and seared in a hot skillet with oil
• 3 lbs raw shrimp deveined, heads and tails removed
• 1 lb lump crab meat drained
• 8 oz oysters rinsed and drained

For Serving

• white rice
• green onions sliced
• Tabasco sauce
• crackers such as oyster crackers or saltine crackers
• Filé powder optional, read notes below for more info

Instructions

• In a large heavy bottomed pot, I use a 7-qt dutch oven, over medium-high heat, add the flour and oil. Cook the roux, continuously stirring with a whisk, until it reaches a dark reddish brown color, about 20 minutes. You cannot walk away or stop stirring, otherwise the roux will burn and you will have to toss it out and start all over again.
• After you have gotten your roux to the desired color, add the onion, bell pepper, and celery. Cook, stirring often, until wilted about 7 minutes. Add garlic and cook for 30 seconds more.
• Turn the heat down to low and slowly add broth to the roux, 2 cups at a time. Bring gumbo to a very low simmer, but not a boil. You can decide how much broth you would like to add, but I recommend starting with 8 cups broth. A traditional gumbo should be a little less thick than a bisque style soup. Remember the gumbo still has a while to cook, so you can always add more broth to thin it out later in the process!
• Now, in a separate pan, sauté the okra with oil until it is soft, about 12 minutes. Add the okra to the gumbo. If you are worried about "okra slime" you can place the sautéed okra on a serving plate lined with napkins. Place more napkins on top and lightly press with your hand to remove majority of the oil.
• Add the tomatoes, garlic powder, cajun seasoning, and about 3 tablespoons Tabasco (adding more later to taste). Bring the gumbo back up to a low simmer (bubbling, but not boiling).
• Simmer for an hour (or up to 2 hours), over low heat, stirring occasionally. During the last 20 minutes of your simmer time, add the sausage, alligator, or chicken if using. Keep the lid off while simmering for a thinner gumbo and keep the lid on for a thinner gumbo. I usually start with the lid off and then place the lid on when it reaches the thickness that I like. You can always add a little extra broth (or water) to thin it out again if needed. The longer you let your gumbo simmer, the richer and deeper in flavor it becomes.
• Add the shrimp, crab meat, and oysters and place the lid back on the pot. Turn off the heat and let the gumbo sit until the seafood is cooked through, about 10 minutes.
• Taste your gumbo and adjust seasonings, as needed, adding extra broth if your gumbo is a little too thick. Serve gumbo over white rice, as desired, with sliced green onions on top. If your gumbo is salty enough and only needs more heat, add more hot sauce or cayenne pepper. Cajun seasoning has a lot of salt in it, so be careful!

Video

Notes

How to Store: Transfer leftover cooled gumbo to an airtight container and store in the fridge for up to 5 days. The flavors only get better over time, so this is a great make-ahead dish for hosting dinner or keeping warm in a crockpot for a potluck!

How to Freeze: Gumbo freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or zip-top bags. Remember to leave a little room in each container for the soup to expand as it freezes. Freeze for up to 3 months. 

How to Reheat: Reheat gumbo on the stovetop over low heat until warmed through or in the microwave in 30-second bursts, stirring often. If it’s too thick, add a splash of water or broth to loosen it up. If reheating from frozen, thaw in the refrigerator overnight before warming for best results.

Optional Filé Powder: My granny never used filé, but it is common in some families to add it to their gumbo. Filé powder, ground up sassafras leaves, slightly thickens the gumbo and also adds an herbal, earthy flavor. Add it at the end of cooking or just before serving, starting with ¼ to ½ teaspoon per bowl or about 1 teaspoon for a whole pot, then adjust to taste.

Nutrition

Serving: 1 bowl | Calories: 781kcal | Carbohydrates: 30g | Protein: 44g | Fat: 54g | Saturated Fat: 13g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 260mg | Sodium: 2642mg | Potassium: 875mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2140IU | Vitamin C: 33mg | Calcium: 185mg | Iron: 4mg

Frequently Asked Questions

What’s the difference between gumbo and jambalaya​?

Gumbo is a stew served over rice with a rich, roux-based broth. Jambalaya is a rice dish where the rice cooks with the meat and veggies, more like a Cajun-style paella.

Is gumbo spicy?

It has a bit of heat from Cajun seasoning and optional andouille sausage, but is not overly spicy if made as written. You can easily adjust the spice level by using more or less cayenne and adding hot sauce to taste.

What’s the best rice to serve with gumbo?

Traditional gumbo is served over plain white rice, but jasmine or long-grain rice works well too.

What if my gumbo is too thick?

If your gumbo turns out thicker than you like, simply thin it by stirring in small amounts of broth or water until it reaches your desired consistency.

Can I skip the okra?

While you can leave it out (my Granny is shuddering right now at the thought), okra is a very traditional addition to gumbo. It helps to thicken the gumbo and also adds flavor and texture. However, you can supplement it with about 1 teaspoon gumbo file powder, an additional can of tomatoes, or extra onion, bell pepper, and celery.

Can I make gumbo ahead of time?

Yes! Gumbo actually tastes better the next day as the flavors have more time to develop. Just store it in the fridge and reheat gently.

The post Authentic Cajun Gumbo Recipe appeared first on The Novice Chef.

Why I Love This Creamy Tomato Soup

Every time I go to Panera I get their creamy tomato soup. I’ve tried just about everything on their menu and it still remains my favorite! With that being said… I think my homemade recipe is even better with a deeper, richer flavor. I think the real key to success here is that you get to control everything that goes into the pot. Here’s why I’m so obsessed:

• Quick and Easy: Simple to make and chock full of wholesome ingredients, this one-pot soup comes together in just 30 minutes.
• Amazing Flavor: Thanks to a winning combination of canned San Marzano tomatoes and a hefty pour of heavy cream, you’ll adore every perfectly rich, flavorful and creamy mouthful.
• Comforting: This tomato soup is my go-to soup recipe all year long. Don’t forget the grilled cheese for a perfect meal on a cold, brisk day!
• Big Batch Friendly: Stock up on meal prep storage and double or triple this creamy tomato soup recipe. It freezes well and heats up nicely in the microwave.

For another take on classic tomato soup, try this quick and easy Instant Pot tomato soup!

Key Ingredients

I developed this creamy tomato soup recipe with the utmost care and attention. Though probably not exactly like Panera’s, it’s a really close cousin. Below you will find helpful notes for key ingredients used to make this creamy tomato soup recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Canned Tomatoes: Look for the San Marzano peeled tomatoes – they are my favorite canned tomatoes with a rich flavor, perfect for making tomato soup.
• Heavy Cream: Also known as whipping cream, you could also use half and half or evaporated milk for a lighter consistency.
• Chicken Broth: Swap chicken stock for vegetable broth if keeping it vegetarian. Also, I recommend grabbing a low-sodium broth. That way, you can sprinkle in salt as needed and better control the amount of sodium in your soup.
• Sugar: While optional, a little pinch of sugar helps to balance the acidity from the tomatoes. 
• Basil: Large fresh basil leaves, roughly chopped work best. Substitute dried basil if you must, but reduce the amount to 2 teaspoons.

How to Make This Panera Tomato Soup Recipe

Making homemade tomato soup so simple, but oh, so satisfying. Here’s how to do it, step by step. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

• Sauté: In a large heavy bottomed pot, like a Dutch oven, sauté the garlic in oil for about 30 seconds. Take extra care not to scorch it! Next, add the onion, stirring occasionally, until translucent.
• Add: Stir in canned tomatoes including the juice, chicken stock, and sugar. Bring soup to a low simmer, and cook uncovered, until it thickens, about 12 minutes.

• All Remaining Ingredients (Except Parmesan): Add the heavy cream, fresh basil, oregano, and red pepper flakes and stir well. Season to taste with salt and pepper.
• Blend: To get that perfect, creamy soup texture, use an immersion blender to puree the soup.
• Enjoy! Stir in the parmesan, if using, and serve the soup hot with croutons or a grilled cheese!

Chef’s Tips and Variations

• Fresh Tomatoes: I tested this recipe with both canned and fresh tomatoes. The flavor from fresh was actually less complex, with the San Marzano canned tomatoes winning by a landslide. If you’re trying to use up summer produce from your garden, you could try roasting your tomatoes first to concentrate the flavor.
• Blender: If you do not have an immersion stick blender, you can also carefully transfer the soup to a blender and puree in batches. Caution: Watch for hot splatters. Throw a kitchen towel over the blender top to be safe or let it cool slightly.
• Extra Creamy: If you like your soup to be extra creamy and a dark pink in color, stir in more heavy cream or a dollop or two of sour cream.
• Tomato Paste: Add a tablespoon or two of tomato paste for an even richer tomato flavor.

What to Serve with This Copycat Panera Tomato Soup

This dish is perfection along side an ooey-gooey grilled cheese sandwich or with some buttery, crunchy homemade croutons on top! Not your thing? Try one of these easy side dishes, instead:

• Cucumber Sandwiches: Cool, creamy cucumber sandwiches are just lovely with creamy tomato soup. They’re made with ranch seasoning, cream cheese, grated fresh cucumbers, and pumpernickel swirl bread.
• Macaroni and Cheese: Another spin on tomato soup with something cheesy is to pair the soup with homemade mac and cheese. Kids especially will love this meal!
• Salad: This light and refreshing Greek salad is a family favorite, but I also always find myself making this copycat Maggaino’s chopped salad with crispy prosciutto!

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Copycat Panera Tomato Soup Recipe

This Copycat Panera Tomato Soup Recipe is a family favorite – especially when served with a big, buttery, grilled cheese sandwich! An easy homemade soup made with San Marzano tomatoes, ready in 30 minutes.

Course 30 Min or Less, Soup

Cuisine American

Keyword copycat panera tomato soup, creamy tomato soup, homemade tomato soup, panera tomato soup recipe, tomato soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 Servings

Calories 197kcal

Author Jessica – The Novice Chef

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves minced
• 1 large yellow onion sliced
• 2 (28 oz) cans San Marzano peeled tomatoes do not drain
• 1 cup chicken stock or vegetable stock
• 1 tablespoon sugar
• ¼ cup heavy cream or half and half
• 8 large fresh basil leaves roughly chopped
• ¼ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• kosher salt and freshly ground black pepper to taste
• ⅓ cup shredded parmesan cheese optional
• croutons optional garnish

Instructions

• In a heavy bottomed pot (like a Dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds, until fragrant. Add onion and cook, stirring as needed, until translucent, about 8 minutes.
• Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
• Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.
• Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left. If using a regular blender, be careful and watch for hot splatters. Throw a kitchen towel over the blender top to be safe or let it cool slightly.
• Stir in parmesan cheese and serve topped with croutons, if desired!

Video

Notes

Storage: Transfer the cooled to an airtight container and store it in the fridge for up to 5 days.

Freeze: Cool the soup down, and pack it into freezer safe bags or containers, leaving a small amount of space for the soup to expand as it freezes. Freeze for up to 3 months. Thaw soup overnight in the fridge before reheating, for best results.

Reheat: Place the desired amount in a saucepan over medium heat, and let the soup heat until piping hot. You can also cover loosely in a microwave safe dish on medium-high power and stir halfway through heating time.

Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 | Calories: 197kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 279mg | Fiber: 1g | Sugar: 7g

More Vegetable Soup Recipes To Try

Creamy Poblano Corn Soup

Roasted Garlic Cauliflower Soup

Butternut Squash Coconut Curry Soup

Creamy Pumpkin Soup

The post Creamy Tomato Soup (Copycat Panera Tomato Soup Recipe) appeared first on The Novice Chef.

Chicken and dumplings have always been my favorite comfort food dinner since childhood. This quick and easy version uses canned biscuits for the dumplings and canned cream of chicken as the gravy base. It’s minimal effort, but still tastes like you spent hours cooking.

If I have the time, I like to make my homemade chicken and dumplings from scratch. However, this is my go-to version when I have a craving, but only about 30 minutes to spare. Made all in one pot, cleanup also couldn’t be any easier!

Test Kitchen Approved

“This easy chicken and dumplings is my husband’s new *favorite* meal, we have seriously made it once a week for the last few months! I add a little cajun seasoning and crushed red pepper flakes to ours because we like a little spice in just about everything, but I followed the recipe exactly otherwise!” — Brittany, home cook, homesteader, and recipe tester.

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Easy Chicken and Dumplings with Biscuits

Need Chicken and Dumplings fast? This deliciously creamy and easy Chicken And Dumplings recipe is made with canned biscuits in just 30 minutes! With tender chicken and fluffy dumplings, in a rich and creamy broth, it's a comforting meal the whole family will love.

Course Chicken, Dinner Ideas, Soup

Cuisine American

Keyword chicken and dumplings made with biscuits, chicken and dumplings recipe with biscuits, chicken and dumplings with biscuits, chicken and dumplings with canned biscuits, easy chicken and dumplings, easy chicken and dumplings recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 566kcal

Author Jessica

Ingredients

• 2 tablespoons butter
• 1 large yellow onion diced
• 3 stalks celery sliced
• ½ cup matchstick carrots
• 2 cloves garlic minced
• 3 cups cooked and shredded chicken use a rotisserie chicken for ease
• 8 oz evaporated milk or half and half
• 1 (10.5 oz) can cream of chicken soup
• 40 oz chicken broth
• salt and freshly cracked black pepper to taste
• 1 (16.3 oz) can buttermilk biscuits if you like a lot of biscuits, add an extra 5 oz can of biscuits
• ¼ cup all-purpose flour

Instructions

• In a large heavy bottomed pot, melt butter over medium-high heat. Add vegetables – onion, celery, carrots and garlic. Cook, stirring often until tender, about 6 to 8 minutes.
• Add the shredded cooked chicken, chicken broth, evaporated milk, and can of cream of chicken and bring to a simmer. Season soup to taste with salt and pepper.
• Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.
• Add the floured biscuits to the soup and lightly press them under the broth with a spoon or spatula. Place the lid on the pot and cook the dumplings for about 8 to 10 minutes. I like to break apart the dumplings, and press them back under the broth, if they get stuck together.
• Test one of the biscuits to ensure they have cooked through and are not raw in the middle. Once the biscuits are cooked through, serve immediately!

Video

Notes

Leftovers Storage: While best served fresh, you can save the leftovers! Cool to room temperature and store chicken and dumplings in an airtight container in the fridge for up to 3 days. For best results, I recommend removing dumplings and storing them separately from the soup as they tend to soak up all the broth. When reheating, add a little more broth to loosen it up again, if desired.

Nutrition

Serving: 1serving | Calories: 566kcal | Carbohydrates: 52g | Protein: 28g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 1.879mg | Potassium: 579mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1.808IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 4mg

The post Easy Chicken and Dumplings with Biscuits appeared first on The Novice Chef.

If you love a warm bowl of chili as much as we do, check out this easy crockpot white chicken chili, hearty and chunky beef chili or this Cincinnati chili served over spaghetti noodles!

• Sauté: In a large heavy bottomed pot, like a dutch oven, sauté the onion, jalapeño, green chilies, garlic, and spices.
• Combine: Add in the chicken, beans, and stock. Bring the chili to a boil, and then reduce the heat and simmer.
• Thicken: Stir in a mixture of milk and cornmeal and keep the chili simmering, until thickened.
• Serve: Ladle the chili into bowls, top with green onions, cheese and sour cream, and enjoy!

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Creamy White Chicken Chili

With its simple ingredients, customizable heat, and creamy comfort factor, this Creamy White Chicken Chili recipe is sure to become a new family favorite. So gather your loved ones, whip up a pot, and don't forget to load it up with your favorite toppings!

Course Dinner Ideas

Cuisine American, Tex-Mex

Keyword chicken chili with white beans, chicken white bean chili, creamy white chicken chili, easy white chicken chili, white bean chicken chili, white bean chili with chicken, white chicken chili, white chicken chili recipe, white chili recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Additional Time 5 minutes minutes

Total Time 40 minutes minutes

Servings 4 Servings

Calories 544kcal

Author Jessica- The Novice Chef

Ingredients

• ¼ cup cornmeal
• ¼ cup whole milk evaporated milk, or half and half
• 2 tablespoons butter or olive oil
• 1 large yellow onion diced
• 2 jalapenos seeded and minced
• 4 cloves garlic minced
• 1 (8 oz) can green chilies do not drain
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• ½ teaspoon cayenne pepper or to taste
• ½ teaspoon kosher salt
• 4 cups chicken stock
• 3 cups cooked & shredded chicken about 4 breasts (see notes below to use raw chicken)
• 2 (14 oz) cans cannellini beans rinsed and drained

Optional Toppings

• Shredded cheese
• Sour cream
• Cilantro or green onions
• Jalapeños fresh or pickled.

Instructions

• In a small bowl, whisk together cornmeal and milk. Set aside.
• In a dutch oven (or a heavy bottomed pot), melt butter over medium-high heat. Add onion and jalapeño, cooking until soft – about 5 minutes.
• Stir in garlic and green chilies and cook for 30 more seconds. Add spices (chili powder, cumin, cayenne pepper, kosher salt) and cook for 1 minute.
• Add chicken stock, shredded chicken and cannellini beans. Bring to a low boil. Cover and simmer, stirring occasionally, for 10 minutes.
• Stir in the cornmeal and milk mixture. Continue simmering for another 10 minutes, stirring occasionally, until thickened. Remove from heat and let stand for 5 minutes to thicken even more before serving, if desired.
• Divide among 4 bowls and top with optional garnishes. Serve immediately!

Notes

Store: Transfer the cooled chili to an airtight container and store it in an airtight container for up to 5 days.

Reheat: Warm up leftovers in the microwave or on the stovetop until hot and steaming.

Freeze: Place cooled chili in a freezer safe airtight container and freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.

Raw Chicken: If you would prefer to use raw chicken breasts or thighs, add them when you add the broth in step 4. Simmer the chili until the chicken is cooked and easily shredded, about 20 minutes. Then continue with the recipe as directed.

Beans: Cannellini beans add a creamy texture, while great northern beans provide a lighter feel. Feel free to experiment with other white bean varieties!

Extra Creamy: This chili is creamy already, but to really make it extra creamy, stir in 1/4 to 1/2 cup sour cream before serving.

More Southwestern Flavors: Add a can or two of drained Rotel, canned tomatoes with chilies, to add even more flavor! Use mild, medium or hot depending on your heat preference.

Nutrition

Serving: 1 serving | Calories: 544kcal | Carbohydrates: 56g | Protein: 52g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 1524mg | Potassium: 701mg | Fiber: 14g | Sugar: 8g | Vitamin A: 771IU | Vitamin C: 12mg | Calcium: 192mg | Iron: 7mg

More of the Best Chili Recipes

Chili Colorado

Chunky Beef Chili Recipe

Cincinnati Chili

Colorado Green Chili (Chili Verde)

The post Creamy White Chicken Chili appeared first on The Novice Chef.

If you are in a rush, try my easy chicken and dumplings made with canned biscuits or easy instant pot chicken and dumplings instead!

• Simmer: Combine all of the soup ingredients in a large heavy bottomed pot like a dutch oven. Bring to a simmer and cook for about 30 minutes, until chicken is cooked through.
• Dough: While the soup cooks, combine your dry dumpling ingredients, and cut in the shortening to make a crumbly mixture. Stir in the buttermilk, and knead for 30 seconds.
• Roll: Place the dough on a floured countertop and roll out the dough with a rolling pin to about ¼ inch thickness. Cut the dough into strips, and then into rectangles. Let them air-dry while the soup continues to cook. My kids always love helping with this part!

• Shred Chicken: Remove the chicken from the pot and shred it, discarding any bones if you used bone-in chicken. Add the chicken back to the soup.
• Add Dumplings: Drop the dumplings in a few at a time, stirring as you add them. Cook the dumplings until tender, about 15 minutes. Make sure to give the soup a stir every few minutes so the dumplings cook evenly and don’t stick together.
• Thicken and Serve: Adjust the seasonings to taste and thicken your soup with cornstarch, if you like. Then serve and enjoy hot!

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Southern Homemade Chicken and Dumplings

This Southern Homemade Chicken and Dumplings recipe is made completely from scratch for the ultimate comfort food dinner! Made with tender chicken and rolled (flat) dumplings in a rich, savory broth, it will warm you up on a chilly night!

Course Chicken

Cuisine American

Keyword cracker barrel chicken and dumplings, cracker barrel chicken and dumplings recipe, Old Fashioned Chicken and Dumplings, southern chicken and dumplings, southern homemade chicken and dumplings, southern style chicken and dumplings

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 10 servings

Calories 1412kcal

Ingredients

For the Soup:

• 3 pounds chicken any chicken pieces you want
• 3 medium carrots cut into half moons
• 3 celery ribs sliced
• 1 large white or yellow onion diced
• 3 garlic cloves halved
• 2 sprigs fresh thyme optional
• 6 cups water or chicken broth for more flavor
• 1 tablespoon white vinegar
• 1 tablespoon chicken bouillon like better than bouillon
• ½ teaspoon freshly cracked black pepper plus more for garnish
• 2 bay leaves
• 3 tablespoons cornstarch optional for thickening

For the Dumplings:

• 2 cups all-purpose flour plus more for dusting counter
• 2 teaspoons baking powder
• 1 teaspoon salt
• ⅓ cup shortening cold, or butter
• ¾ cup buttermilk cold

Instructions

• In a large deep heavy bottom pot, like a dutch oven, add the chicken, carrots, celery, onion, garlic, thyme, water, vinegar, bouillon, pepper, and bay leaves. Bring to a simmer over medium-high heat and cook for 30 minutes.
• While the soup is cooking, combine the flour, baking powder, and salt in a medium sized bowl. Use a fork and cut in the shortening until small pea sizes remain, then stir in the buttermilk. Mix it all together and knead for 30 seconds.
• Dust a flat surface with flour and roll out the dough to about 1/4 inch thickness. (Add extra flour if your dough is sticking while rolling it out.)
• Use a knife or pizza cutter to slice the dough into 1” by 2” rectangle pieces (does not need to be exact in size). Let the dough dry while the soup continues to cook.
• When the chicken is cooked, remove it from the soup and shred it. Remove the thyme sprigs and discard. Stir the chicken back into the soup.
• Bring soup back to a low boil (over medium heat) and drop the dumpling pieces into the soup a few at a time, stirring often so they don’t all stick together. Cook for 15 to 20 minutes, until they are tender and cooked through. Dumplings may start to sink a little to the bottom as they finish cooking as they soak up the broth.
• Thicken If Needed: The soup will have thickened while adding the dumplings, however if the broth is too thin for your tastes, combine 3 tablespoons of water and the cornstarch and pour into the broth, gently stirring to combine. Cook for about 5 minutes, until thickened.
• Remove from the heat, taste and adjust salt and pepper if needed and serve immediately!

Notes

Store: While best served fresh as the dumplings will soak up more of the broth over time, you can save the leftovers! Transfer cooled leftovers to an airtight container in the fridge for up to five days.

Reheat: Reheat soup on the stove over medium-low heat, or in the microwave in 30 second bursts, until warmed through. Add a little broth or milk before or while reheating to loosen the soup up again.

Copycat Cracker Barrel Chicken and Dumplings: The diced carrots, onion and onion are optional. To add the flavor without the small pieces of vegetables in your finished soup, add a few large celery sticks and a whole peeled onion cut in half. Then remove them before serving. I also recommend cutting the broth to 4.5 to 5 cups total for a thicker soup to be more similar to their version!

Shortening: If you do not want to use shortening, you can use cold butter. Shortening is what my family used years ago, so I still use it as that is the comforting taste and texture I am looking for!

Measuring Flour: To ensure your dumplings are not overly dense, properly measure your flour! First, fluff the flour in the bag or canister with a fork. Spoon into the measuring cup and scrape a knife across the top to level the flour. If you scoop directly into a packed bag of flour, you can get too much flour, creating overly dense dumplings.

Making the Dumplings: It is best to make your dumplings as soon as you begin cooking the soup.  Once they are rolled out, they can dry until ready to cook. For cutting the dumplings, I highly recommend using a pizza cutter.

How To Tell When Dumplings Are Done: Dumplings should be soft, tender and not doughy. If you bite into one and it feels tough or doughy, then you need to simmer them more. It’s better to overcook, than undercook, this type of dumplings!

Save Time: Need dinner ready sooner? Skip cooking the chicken and use a shredded, store bought rotisserie chicken instead. Sauté the veggies till softened, then add the chicken and broth to the pot while you prepare the dumplings.

Nutrition

Serving: 1 serving | Calories: 1412kcal | Carbohydrates: 26g | Protein: 4g | Fat: 144g | Saturated Fat: 43g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 64g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 301mg | Potassium: 141mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3104IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg

More Comforting Chicken Dinner Recipes

• Southern chicken and biscuits is a comforting dinner idea with home-style biscuits.
• Easy and cheesy chicken spaghetti recipe features shredded chicken, salty bacon and tender pasta all coated in a decadent cheese sauce!
• This thick and creamy white chicken chili is so good, don’t count on having leftovers!
• Made with 3 kinds of cheese, this creamy chicken alfredo bake is packed with juicy chicken and melty cheese for the perfect easy weeknight dinner.

The post Southern Homemade Chicken and Dumplings (Cracker Barrel Chicken and Dumplings) appeared first on The Novice Chef.

If you love easy meal ideas like this, our creamy stovetop white chili and our favorite crockpot salsa chicken are guaranteed to also hit the spot.

• Combine: Mix together all your ingredients in the bowl of your crockpot or slow cooker, as directed above. 
• Cook: Cook the chili on high for 4 hours, or on low for 8 hours. Go ahead and run some errands in the meantime.
• Shred and serve: Shred the chicken and stir it into the chili, and serve.

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Crockpot White Chicken Chili

This crockpot white chicken chili is filled with juicy shredded chicken, hearty beans, and chilies, seasoned with savory ranch and zesty taco seasoning. Made with just 5 simple ingredients, this dump and go crockpot recipe is sure to be a new family favorite!

Course Dinner Ideas

Cuisine American

Keyword chicken chili recipe, crockpot white chicken chili, taco chicken chili, white chicken chili

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4 servings

Calories 572kcal

Author Jessica – The Novice Chef

Equipment

• Crockpot

Ingredients

• 3 (16 oz) cans Bush’s White Chili Beans do not drain
• 1 (10 oz) can rotel do not drain
• 1 (1.25 oz) packet reduced-sodium taco seasoning
• 1 (1 oz) packet ranch seasoning mix
• 1.5 lb boneless, skinless chicken breasts or thighs

Optional Toppings:

• Lime Wedges
• Sour Cream
• Cilantro

Instructions

Crockpot:

• Add all ingredients to the crockpot and give it a good stir to combine.
• Place the lid on the crockpot and cook for 3 to 4 hours on high, or 7 to 8 hours on low, until chicken is cooked through and easily shredded.
• Shred the chicken and stir everything to combine. Serve immediately with optional toppings.

Instant Pot:

• Add all ingredients to the instant pot. Stir to combine and place the lid on and turn the pressure valve to seal. Cook for 18 minutes at high pressure. Then do a manual quick release of the pressure.
• Shred the chicken and stir everything to combine. Serve immediately with optional toppings.

Notes

Storage: Store any leftover crock pot white chicken chili in the fridge, in an airtight container, for up to 4 days. To reheat it, warm the chili on the stovetop over low heat until it’s hot throughout. Or, pop it into the microwave in 30 second bursts.

Freeze: Let the chili cool completely and transfer to a freezer-safe container or freezer bag. Freeze for up to 3 months. For best results, defrost chili in the fridge overnight before reheating.

Chili Beans: For this recipe, I use cans of Bush’s white chili beans. They come pre-cooked and flavored in white chili sauce, and you don’t even need to drain them. All that flavor goes right into this white bean chicken chili! If you want to use regular canned white beans, check out my slow cooker white chicken chili instead!

Seasoning: Feel free to use my classic homemade chili seasoning in place of taco seasoning in this recipe. Both seasonings share many of the same ingredients.

Add more heat: The easiest way to pump up the heat is to use a can of hot, or extra hot, rotel. You can also add diced jalapeños, serrano peppers, or crushed red pepper flakes.

Nutrition

Serving: 1 | Calories: 572kcal | Carbohydrates: 69g | Protein: 54g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 3917mg | Potassium: 2293mg | Fiber: 17g | Sugar: 21g | Vitamin A: 1006IU | Vitamin C: 18mg | Calcium: 136mg | Iron: 8mg

More of the Best Chili Recipes

Chunky Beef Chili Recipe

Colorado Green Chili (Chili Verde)

Cincinnati Chili

Slow Cooker Chili

The post Easy Crockpot White Chicken Chili appeared first on The Novice Chef.

You’ll “Fall” in Love with This Apple-y Slow Cooker Beef Stew!

This one’s a keeper, you guys! It’s got classic fall flavors and rich, satisfying goodness in every bite. Here’s what you’ll love about it: 

• Rich and Bold: Bold beef stew meets the sweet-tangy notes of apple cider, creating a rich, complex flavor that’s oh-so-satisfying.
• Ultra-Convenient: Crockpot cooking is so easy and so convenient. No “babysitting” the stove or oven – just set the slow cooker and walk away.
• Perfect for Fall: Apple cider makes everything better, but it adds extra-special fall vibes to this already-cozy beef stew.
• Hearty and Filling: If you’re longing for a comforting dinner that sticks to your ribs, this is it! It’s a complete meal in a bowl.
• Amazing Leftovers: Leftover crockpot beef stew is even better than same-day beef stew! The flavors meld together after some time in the fridge, making this option wonderful for planned leftovers and meal prep.

The Ingredients You’ll Need

Are you hungry yet? Me too! But you’ll be starving by the time you finish reading this list of ingredients. For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

• Beef Stew Meat: You’ll want cubed beef stew meat, or you can make your own by cutting a braising cut like chuck roast or brisket into chunks.
• Root Veggies: Carrots, onions, and potatoes make this stew filling and hearty.
• Other Veggies: For extra freshness and color, we’ll also be adding celery and peas.
• Apples: Cored and chopped.
• Garlic: I like minced, fresh garlic here, but you could also use garlic powder.
• Apple Cider: Plain apple cider is best for flavor, but you can also use unfiltered apple juice.
• Beef Broth
• Tomato Paste: Be sure to use tomato paste, not sauce.
• Worcestershire Sauce: Another bold ingredient, this one adds lots of umami flavors and some tanginess, too.
• Herbs and Seasonings: Salt, thyme, and a bay leaf are all you need! You can use fresh or dried thyme, whichever you prefer.
• Cornstarch: Optional, but it makes the stew nice and thick. Arrowroot would also work.

How to Make Slow Cooker Beef Stew with Apple Cider

Making this recipe couldn’t be easier. Just throw everything in the slow cooker, and walk away! You don’t even have to brown the beef first.

• Layer the Main Ingredients: To the insert of your slow cooker, add the beef, vegetables, and apple. Pour the apple cider over these ingredients.
• Mix and Add the Remaining Ingredients: In a mixing bowl, whisk together the broth, tomato paste, Worcestershire sauce, and salt. Pour this over the stew, and add in your thyme and bay leaf.
• Slow Cook: Cover the crockpot tightly with the lid, and cook. You’ll want to let it go on HIGH for 6 hours, or LOW for 8 hours. Stir occasionally (if you are able to).
• Thicken: When the meat is tender, the stew is ready to eat! If you want to thicken the broth, just scoop out about ⅓ cup of the broth, whisk the cornstarch into it until smooth, and then stir the mixture back into the stew. Cook for 15 minutes, stirring now and then, until the stew has thickened. Ladle into bowls and serve!

Do I Have to Brown the Meat for Beef Stew in a Slow Cooker?

Browning the beef before you make beef stew is a time-honored way of building more flavor. Usually, the process involves browning the meat, working in batches if necessary. Then you deglaze the pan with some of your cooking liquid, or just water, and use that as the cooking liquid for your stew. 

However, with this recipe, there’s no need to brown the beef (unless you simply prefer to!). Beef broth, apple cider, Worcestershire, and tomato paste add plenty of flavor to the rich, homemade broth.

Tips for Success

To make the most of this gorgeous slow-cooker beef stew, make sure to check out these helpful tips:

• Fresh is Best: For the best flavor, use fresh, flavorful ingredients, like fresh garlic and fresh herbs.
• Make Some Swaps: Feel free to add or swap out ingredients depending on what’s in season. For instance, pearl onions are great in stew, and feel a bit more special than chopped onion. Parsnips are great instead of carrots or just in addition to them!
• Watch the Salt: Always taste the stew at the end of the cooking time, and adjust the salt as needed. If your stew is too salty, you may wish to add a bit more broth. If it seems bland, a bit more salt can work wonders.

Serving Suggestions

This slow cooker beef stew is a one-pot meal, but it does work beautifully with side dishes, too. Pair your apple cider beef stew with:

• Crusty Bread: Serve with warm, crusty bread for a hearty meal. This easy beer bread or homemade ciabatta rolls would be perfect.
• Side Salad: A fresh green salad complements the stew’s richness. You can’t beat a simple Greek salad, especially when fresh tomatoes are in season!

How to Store and Reheat Leftovers

Leftover stew is even better the next day. Store it in an airtight container in the refrigerator for up to five days. Reheat portions in a saucepan on low heat until piping hot.

Freezing Slow Cooker Beef Stew

For long-term storage, you can freeze this apple cider beef stew in individual portions. Cool it down, and then spoon one or two servings into a freezer bag. Frozen stew will keep for up to three months. Thaw it overnight in the refrigerator before reheating.

More Wholesome Slow Cooker Soups and Stews

• Crock Pot Chicken Stew
• Easy Crockpot Cabbage Roll Soup
• Crockpot Chicken and Dumplings
• Slow Cooker Chicken Tortilla Soup
• Best Crockpot Pot Roast

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Slow Cooker Beef Stew with Apple Cider

This comforting Slow Cooker Beef Stew with Apple Cider is made with tender beef, carrots, potatoes, peas, and sweet apple cider. It's easy to make, and packed with sweet-and-savory flavor!

Course Dinner Ideas

Cuisine American

Keyword best beef stew recipe, crockpot beef stew, easy beef stew recipe, slow cooker beef stew

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8

Calories 434kcal

Author Jessica – The Novice Chef

Ingredients

• 2 ½ pounds beef stew meat cubed
• 6 carrots cut into bite sized pieces
• 6 medium potatoes cubed
• 4 celery stalks chopped
• 2 apples cored and chopped
• 1 cup frozen peas
• ½ cup diced onion
• 1 tablespoon minced garlic
• 2 cups apple cider
• 2 cup beef broth
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons salt
• ½ teaspoon dried thyme or 2 sprigs fresh thyme
• 1 bay leaf
• 3 tablespoons cornstarch optional for thickening

Instructions

• Add the beef, carrots, potatoes, celery, apples, peas, onion and garlic to a crockpot. Pour the apple cider over the stew.
• In a bowl, combine the broth, tomato paste, Worcestershire sauce and salt together. Pour over the stew. Add the thyme and bay leaf.
• Cover tightly with a lid and set on high for 6 hours, or low for 8 hours. Stir occasionally, if you are able to.
• When the meat is tender, the stew is ready to eat. If you wish to thicken the broth, remove 1/3 cup broth from the crockpot. Add the cornstarch and whisk until smooth. Pour back into the crockpot and stir to combine. Let cook about 15 minutes, stirring a couple of times, until thickened.

Notes

Storing: Leftover stew is even better the next day. Store it in an airtight container in the refrigerator for up to five days.

Reheating: Reheat portions in a saucepan on low heat until piping hot. You can also reheat in the microwave.

Freezing: For long-term storage, you can freeze this apple cider beef stew in individual portions. Cool it down, and then spoon one or two servings into a freezer bag. Frozen stew will keep for up to three months. Thaw it overnight in the refrigerator before reheating.

Nutrition

Calories: 434kcal | Carbohydrates: 54g | Protein: 37g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 88mg | Sodium: 1006mg | Potassium: 1590mg | Fiber: 8g | Sugar: 16g | Vitamin A: 7916IU | Vitamin C: 47mg | Calcium: 88mg | Iron: 5mg

The post Slow Cooker Beef Stew with Apple Cider appeared first on The Novice Chef.

Why You’ll Love This Chili Con Carne

You won’t be able to resist this time-tested recipe – it’s got a lot going for it! Here are just a few of the reasons you’ll love it.

• Bold and Tasty: With meaty chuck roast, savory spices, chiles, and more, this recipe is packed with rich flavor.
• Satisfying: Some dinners leave you plundering in the fridge an hour later, but not this one! It’s a big, meaty dinner that will stick to your ribs.
• Comforting: Chili Con Carne is especially perfect in cold weather, because it’s a thick, hearty stew-like dish that really warms you up.
• Easy: Even if you’re not an experienced cook, no worries – this dish is super easy to whip up. The hardest part is waiting for it to simmer on the stove and become tender while the delicious smell tempts you!

What Is the Difference Between Chili and Chili Con Carne?

There are lots of different types of chili – but in general, chili is a spicy, thick soup or stew, made in a Mexican or Tex-Mex style. Chili con carne definitely fits that description. So what makes it different from other chili recipes, like Texas Chili or Homemade Keto Chili?

The key is in the word “carne.” That’s Spanish for meat, and this chili is exceptionally meaty. Rather than being made with shredded chicken or cooked ground beef, it’s made with chunks of beef roast, which cook down and become ultra-tender and flavorful during a long, slow cooking time. I use chuck roast, but you could use whatever low-and-slow-cooking beef roast you like.

If you love beef filled chili recipes as much as I do, you should also check out this Carne Adovada, Chili Colorado, Chunky Beef Chili and Slow Cooker Chili!

The Ingredients You’ll Need

So what will you need to make your own homemade chili con carne? Let’s take a look. This bold recipe calls for plenty of big, bold ingredients. For ingredient amounts and full detailed directions, scroll to the printable recipe card at the bottom of this post.

For the Chili:

• Ancho Chiles: Stem and seeds removed.
• Guajillo Chiles: Stem and seeds removed.
• Oil: Or lard, whichever you like.
• Chuck Roast: Cut into bite-sized chunks.
• Onion: A large, white onion, diced.
• Garlic: Minced, fresh garlic is my favorite, but you could also use dried garlic.
• Broth: Beef broth is my go-to, but you could certainly use chicken broth if that’s what you have.
• Tomatoes: Roma tomatoes are my preference. They’re extra “meaty” and they’re usually easy to find. But you can use any tomatoes, cut into bite-sized pieces.
• Chipotles: Canned chipotles in adobo sauce.
• Mexican Oregano: If you can’t find this, marjoram is similar and can be substituted.
• Salt and Pepper
• Cumin: Essential for that earthy, savory chili taste.
• Sugar: Optional, but a spoonful of sugar cuts the acidity in the chili.
• Beans: Black beans or pinto beans, drained and rinsed.

Optional Toppings:

• Crema: Mexican crema is perfect here, but sour cream would also be great.
• Cilantro: If you don’t care for cilantro, feel free to use parsley instead.
• Radishes: These add a nice, pungent note.
• Cheese: Shredded or a crumbled Mexican cheese.
• Onion: Any color, diced.

How to Make Chili Con Carne

Let’s talk about the cooking method. This recipe is easy to make, but it does include a few steps. I recommend reading over the instructions once or twice before you get going, so you will know what to expect ahead of time.

• Soak the Chilis. Bring some water to a boil, and then add the chilis. Cook those for 5 minutes, and then take them off the heat and let them soak for about 20 minutes.
• Brown the Meat, and then Cook the Garlic and Onion. In the meantime, brown the meat on all sides, working in batches as needed. Once the meat is browned, cook the onion and garlic for a few minutes.
• Blend the Chili Sauce Ingredients. Place the chilis, half the cooked onion and garlic, a cup of beef broth, the tomatoes, the chipotles, and the seasonings in a blender and puree them.
• Simmer Everything. Simmer the browned beef and sauce, along with the rest of the broth, for one hour. Then add the beans, and simmer for another 20 – 30 minutes, or until the chili is thick and the meat is tender.
• Enjoy! Serve your homemade chili con carne with all of your favorite toppings!

Tips for Success

While this dish can be made many ways, including a little more Tex-Mex style, we love using ancho and guajillo chiles to give it a richer, truly Mexican flavor. Here are a few tips for making this chili con carne:

• Excess Fat: Some chuck roasts are fattier than others. If yours is extra-fatty, you can trim some of it away, but don’t go overboard – the fat will melt during the cooking process, adding lots of flavor and tenderness.
• Browning the Meat: Browning the chunks of beef adds a hearty flavor to the chili, so don’t skip it! Make sure you cook them a few pieces at a time, so the meat browns rather than steaming.
• Roasted Chilis: If you wish to roast the chilis, you can toast them in a hot pan for a couple minutes, or you can roast them on a baking pan in the oven. Be careful not to burn the chilis, or they will make the chili bitter. Also make sure there is good ventilation when roasting chilis! The steam and/or smoke can cause irritation to your throat.
• Sugar: The added sugar in this recipe is simply to cut the acidity – it won’t make the chili sweet.
• Slow Cooker Option: Instead of letting everything simmer on the stove, you can transfer everything (beef, sauce and beans) to a crockpot, and let it cook on high for 3 to 4 hours or low for 6 to 8 hours, until tender.
• Less Spicy: If you are worried about how spicy your chili will be, cut back on the chipotles in adobo sauce. The other chilis are more mild and smoky, the real heat come from the canned chipotles in adobo sauce.

What to Serve with Chili Con Carne

You can serve all of your favorite toppings and sides with this satisfying chili con carne. From baked potatoes to tortillas to salad, it’s hard to go wrong. Need some ideas? These recipes would be perfect:

• Tortillas: Homemade Flour Tortillas and Homemade Corn Tortillas are both great options to serve with chili. Make sure to warm them up first!
• Baked Potatoes: Nothing like meat and potatoes for a hearty meal! This recipe truly makes The Best Baked Potatoes ever.
• Guacamole: Crispy chips, meaty chili, and Authentic Guacamole make a fiesta-worthy dinner your whole family will devour.

How to Store and Reheat Leftover Chili

Storing this chili is super easy. Just take any leftovers and place them in airtight containers, and then store the chili in the refrigerator for up to 5 days. It gets even more flavorful overnight!

To reheat, you can microwave the desired amount, or you can heat it on the stove over medium-low heat until warmed through.

Does Chili Con Carne Freeze Well?

Definitely! You can freeze this chili con carne for another time, and in fact, it’s actually a great dish to double so that you can freeze a batch for an easy freezer meal. If you freeze it, make sure to cool it down first, package it in an airtight container or zip-top bag, and mark it with the date.

Frozen chili con carne will keep well in the freezer for up to 3 months. For best results, transfer frozen chili to the fridge to thaw for 24 hours before you want to serve it.

More Hearty Chili Recipes

• Colorado Green Chili
• Slow Cooker White Chicken Chili
• Hot Dog Chili
• Best Classic Chili
• Chili Cheese Fries
• Homemade Chili Seasoning

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Chili Con Carne

Chili con carne is a classic recipe that's hearty, meaty, and boldly flavorful. You'll love the earthy, smoky flavors of the chiles in this dish!

Course Beef

Cuisine Mexican, Tex-Mex

Keyword beef chili recipe, chile con carne, chili con carne, chilli con carne

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8

Calories 435kcal

Author Jorge

Ingredients

• 5 Ancho chiles stem and seeds removed
• 3 Guajillo chiles stem and seeds removed
• 3 tablespoons oil or lard
• 2 lbs chuck roast cut into bite-sized chunks
• 1 large white onion diced
• 3 cloves garlic minced
• 4 cups beef broth divided
• 3 roma tomatoes quartered
• 2 chipotles in adobo sauce
• 1 tablespoon Mexican oregano
• 1 tablespoon salt
• 1 teaspoon cumin
• 1 teaspoon granulated sugar optional
• ½ teaspoon black pepper
• 2 (15 oz) cans black beans or pinto beans drained and rinsed

Optional Toppings:

• Mexican Crema or Sour Cream
• Cilantro
• Radishes
• Shredded Cheese
• Onion

Instructions

• Heat a saucepan of water until boiling, then place the chilis in the hot water. Boil for 5 minutes, then remove from the heat. Place a bowl or plate on the chilis to hold them down in the water. Soak the chilis for 20 minutes.
• While the chiles soak, heat the oil in a large heavy-bottomed pan, then add a few cubes of meat to the hot pan. Brown on all sides, then remove from the pan. Repeat until all the meat has been browned.
• Once all the meat has been browned, add the onion and garlic and cook for three minutes.
• Spoon the chilis from the water and place them in a blender or food processor. Add half the cooked onion/garlic mixture, 1 cup of beef broth, tomatoes, chipotles, oregano, salt, cumin, sugar and pepper. Blend until smooth.
• Add the meat to the pan and pour the sauce into the pan. Add the remaining broth to the pan and stir. Simmer over medium-low heat for an hour.
• Add the beans to the pan and simmer for another 20 to 30 minutes, until the sauce has cooked down and thickened and meat is fork tender.
• Serve with your favorite toppings!

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 5 days. It gets even more flavorful overnight!

Reheat: To reheat, you can microwave the desired amount, or you can heat it on the stove over medium-low heat until warmed through.

Freeze: Leftovers freeze amazing for another easy dinner later, we often make a double batch to have another day. Make sure to cool chili completely, then package it in an airtight container or zip-top bag, and mark it with the date. Frozen chili con carne will keep well in the freezer for up to 3 months. For best results, transfer frozen chili to the fridge to thaw for 24 hours before you want to serve it.

Slow Cooker Option: Instead of letting everything simmer on the stove, you can transfer everything (beef, sauce and beans) to a crockpot, and let it cook on high for 3 to 4 hours or low for 6 to 8 hours, until tender.

Less Spicy: If you are worried about how spicy your chili will be, cut back on the chipotles in adobo sauce. The other chilis are more mild and smoky, the real heat come from the canned chipotles in adobo sauce.

Mexican Oregano: If you can’t find this, marjoram is similar and can be substituted.

Excess Fat: Some chuck roasts are fattier than others. If yours is extra-fatty, you can trim some of it away, but don’t go overboard – the fat will melt during the cooking process, adding lots of flavor and tenderness.

Browning the Meat: Browning the chunks of beef adds a hearty flavor to the chili, so don’t skip it! Make sure you cook them a few pieces at a time, so the meat browns rather than steaming.

Roasted Chilis: If you wish to roast the chilis, you can toast them in a hot pan for a couple minutes, or you can roast them on a baking pan in the oven. Be careful not to burn the chilis, or they will make the chili bitter. Also make sure there is good ventilation when roasting chilis! The steam and/or smoke can cause irritation to your throat.

Sugar: The added sugar in this recipe is simply to cut the acidity – it won’t make the chili sweet.

Nutrition

Calories: 435kcal | Carbohydrates: 35g | Protein: 32g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1435mg | Potassium: 1191mg | Fiber: 13g | Sugar: 12g | Vitamin A: 6369IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 6mg

The post Chili Con Carne appeared first on The Novice Chef.

Chicken and dumplings has always been my favorite comfort food. I have spent years tweaking and perfecting this recipe… And now with over 3,000+ of you agreeing, I feel confident claiming it to be THE BEST chicken and dumplings recipe, ever!

Made completely from scratch (or with the help of a rotisserie chicken), this homemade chicken and dumplings starts with a creamy, flavorful broth. Loaded with big, fluffy dumplings and lots of tender chicken, this hearty soup will warm you up from the inside out. So grab a spoon and let’s dig in!

Test Kitchen Approved

“I made this chicken and dumplings recipe exactly as written with the raw chicken breasts as that is what I had on hand. The broth was super creamy with tons of flavor and the dumplings were so soft and fluffy. It was seriously so good that my daughter actually licked her bowl clean!” — Brittany, home cook, homesteader, and recipe tester.

Learn more about our Test Kitchen ➔

Ingredient Notes and Substitutions

Find the full printable recipe with specific measurements below.

• Evaporated Milk: Evaporated milk is my trick for the best creamy broth. Like heavy cream, it adds body and depth but it won’t curdle and has less fat. Whole milk or half and half will also work.
• Chicken: Use a rotisserie chicken, or shredded cooked chicken, to make this soup much faster. Or go completely homemade with boneless, skinless chicken breasts or thighs. I make it both ways often, it just depends on what I have on hand and how much time I have!
• Vegetables: I like to use a combination of onion, carrots, celery and garlic. You could also add peas, stirring them in right before you add the dumplings. If you prefer to not use vegetables, I highly recommend you still include the onion and garlic for flavor!
• Baking Powder: The dumplings use 1 tablespoon PLUS 1 teaspoon of baking powder! If you use just 1 tablespoon the dumplings will not rise properly.
• All Purpose Flour: It’s important to measure the flour correctly, as too much flour can make the dumplings overly dense and sink! To properly measure flour: Fluff the flour in the bag or canister with a fork, then spoon the flour into the measuring cup. Use a butter knife, scraped across the top of the measuring cup, to level the flour.
• Milk: Use whole milk, 2% milk, or evaporated milk when making the dumplings. Do not use fat free or skim milk, they need fat to stay soft and moist.

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Chicken and Dumplings

This homemade Chicken and Dumplings has a rich and creamy broth with big fluffy dumplings that are made from scratch in just minutes!

Course Dinner Ideas, Main Course, Soup

Cuisine American

Keyword best chicken and dumplings recipe, chicken and dumpling recipe​, chicken and dumpling soup, chicken and dumplings, chicken and dumplings recipe, homemade chicken and dumplings

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 667kcal

Author Jessica – The Novice Chef

Ingredients

• 6 tablespoons butter
• 1 cup diced yellow onion
• 1 cup matchstick carrots
• 1 cup diced celery
• 4 cloves garlic minced
• 3 tablespoons all-purpose flour
• 1 (12 oz) can evaporated milk or half and half
• 1 (32 oz) quart chicken stock +1 extra cup of broth if using raw chicken
• 4 cups shredded cooked chicken or 1.5 lbs raw, skinless chicken breasts or thighs
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme, optional
• 2 teaspoons freshly cracked black pepper or to taste
• salt to taste

Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon, plus 1 teaspoon, baking powder
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon salt
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme, optional
• ¾ cup (6 oz) whole milk
• 4 tablespoons butter melted

Instructions

• In a large heavy bottomed pot like a dutch oven, melt butter over medium-high heat. Add onion, carrots, and celery. Cook for 5 minutes, until vegetables being to soften. Add garlic and cook for 1 minute more.
• Add flour and stir to combine. Cook for 1 minute, stirring constantly. Slowly add the evaporated milk and chicken stock, stirring to combine. You are making a roux to thicken the soup and make it creamy. It's very important to keep stirring to prevent burning or lumps!
• If using raw chicken: Add 1 cup more of chicken broth (or water) and add the raw chicken. Simmer for 20 minutes, or until chicken is cooked through. Shred the chicken and return it to the soup. Lower the heat and let the soup simmer, uncovered, while you make the dumplings. 
• If using pre-cooked chicken: Bring to a boil and add the chicken, thyme, black pepper and salt. Lower the heat and let the soup simmer, uncovered, while you make the dumplings. 

Dumplings

• In a medium sized bowl, whisk to combine the flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. 
• Using a wooden spoon (or rubber spatula), stir together just until a dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. Do not over-mix this batter, stir it until it comes together, otherwise your dumplings can be dense!
• Using a medium sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. You can also use two spoons to scoop the dumplings. Use one spoon to scoop 2 tablespoons of dough, then use the other spoon to push the dough into the pot. Try to keep the dough balls the same size for even cooking.
• Place the lid on your pot and lower the heat to a low simmer. You don’t want the bottom of the soup to burn, but want the soup to still be simmering (a low bubble) to cook the dumplings. 
• Cook dumplings for 15 minutes with the pot lid on. Gently stir the soup/dumplings and cut one dumpling in half to make sure they are cooked through. About half way through the cook time, I will usually open the lid once and press the dumplings back under the broth. I will also break up any dumplings that may be sticking together.
• If the dumplings are cooked through, serve hot! If not, cook an additional 3 to 4 minutes and check again. 

Video

Notes

Storage: Chicken and dumplings is best served fresh, however leftovers will keep in the fridge for up to 3 days. I recommend storing the soup and dumplings separately. If stored together, the dumplings absorb the extra liquid and become mushy. Separate the dumplings and soup into separate airtight containers. Store in the fridge for up to 4 days.

Reheat: Place desired amount of soup and dumplings in a microwave safe bowl and microwave in 30 second bursts, until warmed through. You can add additional chicken broth, if needed.

Canned biscuit dumplings: Follow the dumpling directions from my chicken and dumplings with biscuits to use a can of biscuits instead.

Nutrition

Serving: 1 serving | Calories: 667kcal | Carbohydrates: 54g | Protein: 38g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1140mg | Potassium: 812mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3945IU | Vitamin C: 9mg | Calcium: 367mg | Iron: 5mg

The post Chicken and Dumplings appeared first on The Novice Chef.

Why You’ll Love This Carne en su Jugo Recipe

The following reasons will convince you to add this Mexican recipe to your weeknight menu ASAP:

• Authentic. With homemade or store-bought salsa, this recipe is packed with all the local-only cheats and tricks you need to make your life easier and keep things authentic.
• Easy. All you need to do is cook the beef and bacon, blend the salsa, and simmer everything together.
• Family-friendly. Reduce the heat or add more chile depending on who you’re serving it to. The whole family will love it!
• Comforting. Between the beans, juicy steak, bacon, and spicy broth, every spoonful is comfort-food at its best.

What Is Carne en su Jugo?

Carne en su jugo is a popular dish from the state of Jalisco, Mexico. The name translates to “beef served in its cooking juices” and consists of thinly sliced beef simmered in a slightly spicy salsa-based broth. To make it extra filling, beans and bits of bacon are often added but they’re not completely necessary. Once served, it’s topped with chopped cilantro, onions, and sliced avocado.

Recipe Ingredients

This authentic recipe is loaded with Mexican ingredients like tomatillos, jalapeño, and beans. Check the recipe card at the bottom of the post for full ingredient amounts.

For the Sauce

• Tomatillos: Husks removed.
• White Onion: Yellow onion is a good swap.
• Garlic Cloves: Don’t use garlic powder for this.
• Jalapeño: Feel free to use a serrano instead for a spicier heat.
• Water: You can also use beef or veggie stock.
• Salt

For the Meat

• Bacon
• Vegetable Oil: Corn and canola oil are good swaps. Don’t use olive oil.
• Beef: Thinly sliced beef: sirloin, strip loin, tenderloin, etc.
• Ground Cumin
• Water
• Pinto Beans: Use canned or homemade Frijoles de la Olla.
• Salt
• Sugar: White or light brown sugar work great.

What Beef Should I Use?

Thinly sliced beef is best for this recipe. Cuts like top sirloin, strip loin, rib eye, or tenderloin are perfect, just ask your butcher to help you out so you can reduce the prep time.

How To Make Carne en su Jugo

• Boil: Boil the tomatillos, onion, garlic, and jalapeño in water, for 10-15 minutes, until the tomatillos have changed color into a more muted green.
• Blend: Remove the pot from the heat and strain the ingredients. Reserve 1 cup of cooking liquid. Discard the rest of the water. Add everything to the blender. Process it until you get a smooth mixture. Season with salt, to taste, and set it aside.

• Cook The Meat: Fry the bacon in a large pot until it’s crispy. Pour the vegetable oil into the pot. Add the sliced beef. Let it cook for 8-10 minutes or until browned. Sprinkle in the cumin and stir to combine.
• Add Sauce and Beans: Pour in the water and use a wooden spoon to gently scrape the bottom of the pot. Strain in 2-3 cups of the prepared sauce. Add the beans.
• Simmer: Bring the mixture to a simmer. Let it cook for another 25-30 minutes. Season with salt. Sprinkle in the sugar. Mix well and adjust the seasoning with more salt as needed. Serve and enjoy.

Tips for Success

With these tips, you’ll be making carne en su jugo like a true local:

• Use leftover beans. Rinse and drain any leftover Frijoles de la Olla or Frijoles Charros and add them to the recipe. You’ll cut down on prep time and reduce food waste.
• Make it spicy. Increase the amount to 2-3 jalapeños or add in 1-2 small serrano chiles to give your recipe a kick of heat. Remember, leaving the seeds and membrane in your chiles will make them much spicier.
• Add spices. Sprinkling in 1 teaspoon of smoked paprika and 1/2 teaspoon of dried oregano when cooking the beef is an easy way to add extra flavor to your soup.
• Go for store-bought. Sometimes life gets in the way of things and you need to cut a few corners to set dinner on the table. When this happens, swap the homemade salsa for your favorite organic or high-quality salsa verde instead.

What to Serve With Carne en su Jugo

Carne en su jugo is great with all sorts of Mexican appetizers and sides. Try to stay away from saucy or heavily spiced dishes so the flavors don’t clash. Homemade Corn Tortillas are perfect for dipping into the soup or making tacos. My Nopales Asados Tacos and some Authentic Guacamole are perfect sides. You can even add a bit of Mexican Rice on the side or right into the soup.

How to Store & Reheat Leftovers

Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from the sun when it’s on the counter for reheating.

Pop it into the microwave for 1 to 2 minutes or until warm. You can also heat it in a pot over medium heat for 6 to 8 minutes.

Can I Freeze Carne en su Jugo?

Absolutely! Transfer the cooled carne en su jugo to a freezer-friendly container or bag. Freeze it for up to 3 months. Thaw it overnight in the fridge before reheating as usual.

More Authentic Mexican Recipes

• Nopales Asados Tacos
• Restaurant Style Salsa
• Salpicon de Res
• Instant Pot Cochinita Pibil
• Pozole Rojo
• Rajas (Creamy Roasted Poblanos)
• Flank Steak Tacos

Print

Carne en su Jugo

Carne en su jugo is served in a spicy salsa-based broth with lots of tender beans and smokey bacon for a comforting Mexican dinner. 

Course Soup

Cuisine Mexican

Keyword authentic mexican recipes, carne en su jugo, carne en su jugo recipe

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 481kcal

Author Jorge

Ingredients

For the Sauce

• 10 large tomatillos
• ¼ cup diced white onion
• 3 large garlic cloves
• 1 jalapeño seeds and membrane removed
• water
• 1 teaspoon kosher salt

For the Meat

• 4-5 slices bacon diced
• 1 tablespoon vegetable oil
• 1 ½ pounds thinly sliced beef cut into 1/2″ squares
• ½ teaspoon ground cumin
• 4 cups water
• 1 ½ cups cooked pinto beans drained
• ½ teaspoon salt
• 1 ½ teaspoons granulated sugar

Instructions

• Bring a large pot of water to a boil over medium-high heat. Add the tomatillos, onion, garlic, and jalapeño. Let them boil for 10-15 minutes or until the tomatillos have become a muted green color.
• Reserve 1 cup of cooking liquid. Remove the pot from the heat and strain the ingredients. Discard the rest of the water. Add everything (1 cup reserved cooking liquid, tomatillos, onion, garlic and jalapeño) to the blender. Process it until you get a smooth mixture. Strain the tomatillo sauce through a fine mesh sieve. Season with salt, to taste, and set it aside.
• Place a large pot over medium heat. Add the bacon and let it cook for 5-6 minutes, until browned. Don't worry if it gets a little crispy.
• Pour the vegetable oil into the pot. Add the beef. Let it cook for 8-10 minutes, until browned. Sprinkle in the cumin and stir to combine.
• Pour in the water and use a wooden spoon to gently scrape the bottom of the pot. Add in 2 to 3 cups of the prepared tomatillo sauce (depending on how broth-y you want the soup) and add the beans.
• Bring the mixture to a simmer. Let it cook for another 25-30 minutes. Sprinkle in the sugar. Mix well and adjust the seasonings, to taste. Serve and enjoy.

Notes

Storage: Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from the sun when it’s on the counter for reheating.

Reheat: Pop it into the microwave for 1-2 minutes or until warm. You can also heat it in a pot over medium heat for 6-8 minutes.

Freeze: Transfer the cooled carne en su jugo to a freezer-friendly container or bag. Freeze it for up to 3 months. Thaw it overnight in the fridge before reheating as usual.

Use leftover beans. Rinse and drain any leftover Frijoles de la Olla or Frijoles Charros and add them to the recipe. You’ll cut down on prep time and reduce food waste.

Make it spicy. Increase the amount to 2-3 jalapeños or add in 1-2 small serrano chiles to give your recipe a kick of heat. Remember, leaving the seeds and membrane in your chiles will make them much spicier.

Add spices. Sprinkling in 1 teaspoon of smoked paprika and 1/2 teaspoon of dried oregano when cooking the beef is an easy way to add extra flavor to your soup.

Go for store-bought. Sometimes life gets in the way of things and you need to cut a few corners to set dinner on the table. When this happens, swap the homemade salsa for your favorite organic or high-quality Salsa Verde instead.

Nutrition

Serving: 1 | Calories: 481kcal | Carbohydrates: 17g | Protein: 27g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 89mg | Sodium: 785mg | Potassium: 736mg | Fiber: 5g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 4mg

The post Carne en su Jugo appeared first on The Novice Chef.