Origin Couscous Chicken Soup

A fusion of Mediterranean and North African influences, this soup borrows from traditional chicken soups and blends in couscous — a staple grain in Moroccan cuisine — for a satisfying texture.

What I Love About This Recipe

It comes together fast and tastes like it simmered all day. The couscous gives the soup body and a subtle nutty flavor, while the chicken and veggies make it a complete, feel-good meal.

Also Read : Viking Stew

Couscous Chicken Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

280

kcal

Ingredients

• 1 tbsp olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 tsp ground turmeric or cumin (optional, for warmth)

• 6 cups chicken broth

• 2 cups cooked, shredded chicken (rotisserie works great)

• ¾ cup uncooked couscous (regular or pearl)

• Salt and pepper, to taste

• Juice of ½ lemon

• Fresh parsley or cilantro, for garnish

Directions

• In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery for 5–6 minutes, until softened.
• Add turmeric or cumin if using, then pour in the chicken broth. Bring to a gentle boil.
• Stir in shredded chicken and couscous. Simmer for 8–10 minutes, or until couscous is tender.
• Season with salt, pepper, and lemon juice to brighten the flavor.
• Ladle into bowls and garnish with fresh herbs. Serve hot.

Notes

• Pearl couscous adds a chewier bite, while regular couscous cooks faster.
• Make it vegetarian by swapping in chickpeas and veggie broth.
• Add a pinch of chili flakes for extra warmth.

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Origin Easy Slow Cooker Lasagna Soup

Lasagna soup is a modern twist on the beloved Italian dish, combining all the traditional components — meat, pasta, tomato sauce, and cheese — in a hearty, slurpable format perfect for busy home cooks.

What I Love About This Recipe

It’s fuss-free and deeply satisfying. The slow cooker does the heavy lifting while you get all the rich, layered lasagna flavors in a comforting bowl of soup. Plus, it’s a hit with both kids and adults.

Also Read : Chicken Alfredo Rice Casserole

Easy Slow Cooker Lasagna Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• 1 lb (450g) ground beef or Italian sausage

• 1 small onion, diced

• 3 cloves garlic, minced

• 4 cups beef or chicken broth

• 1 (28 oz) can crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp red pepper flakes (optional)

• Salt and pepper, to taste

• 8 oz lasagna noodles, broken into pieces

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• ¼ cup grated Parmesan

• Fresh basil or parsley, for garnish

Directions

• In a skillet over medium heat, cook ground beef or sausage until browned. Add onion and garlic, sauté for 2–3 minutes. Drain excess fat.
• Transfer mixture to the slow cooker. Add broth, crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Stir well.
• Cover and cook on low for 6–7 hours or high for 3–4 hours.
• About 30 minutes before serving, stir in broken lasagna noodles. Cook until tender.
• Just before serving, stir in a handful of mozzarella if desired, or ladle soup into bowls and top each with a dollop of ricotta, more mozzarella, and Parmesan.
• Garnish with fresh basil or parsley and serve hot.

Notes

• For a lighter version, use ground turkey or skip the meat entirely.
• Add spinach or zucchini in the last 30 minutes for extra veggies.
• Noodles can be cooked separately and added just before serving to avoid over-softening.

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Origin Cream of Artichoke Soup

Artichokes have been a staple in Mediterranean cuisine for centuries. This creamy soup is particularly beloved in French and Italian kitchens, often served as a starter in spring or early summer when artichokes are in season.

What I Love About This Recipe

It’s refined yet simple — the kind of dish that feels fancy but comes together easily. It has a soothing texture and a gentle, earthy flavor that pairs beautifully with a warm baguette or herbed croutons.

Also Read : Wasabi Shrimp Sushi Cups

Cream of Artichoke Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 2 tbsp olive oil or butter

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 (14 oz) can or 1½ cups cooked artichoke hearts (packed in water, drained)

• 2 cups vegetable or chicken broth

• 1 cup heavy cream or half-and-half

• Salt and pepper, to taste

• Optional: juice of ½ lemon, fresh thyme, or Parmesan for garnish

Directions

• In a large saucepan, heat olive oil or butter over medium heat. Add onion and garlic, cooking until softened (about 5 minutes).
• Stir in chopped artichoke hearts and broth. Bring to a simmer and cook for 10–15 minutes.
• Use an immersion blender or transfer to a blender and blend until smooth. Return to pot if needed.
• Stir in heavy cream. Heat gently, but don’t boil. Season with salt, pepper, and a splash of lemon juice if desired.
• Serve hot, garnished with fresh herbs, a swirl of cream, or grated Parmesan.

Notes

• Use fresh artichokes if available, but canned or frozen work just as well.
• Make it vegan by using olive oil and a plant-based cream.
• Great as a starter for spring dinners or Easter brunch.

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Origin High Protein Broccoli Cheddar Soup

Broccoli cheddar soup is a beloved American comfort dish, especially popular in delis and cafes. This high-protein version keeps all the cheesy goodness, while boosting the nutrition to better suit active lifestyles or anyone looking for a more balanced meal.

Why You’ll Love This Recipe

This isn’t your average broccoli soup. It’s creamy and cheesy, yes—but with the added bonus of protein from Greek yogurt, cottage cheese, or your favorite unflavored protein powder. It’s a satisfying one-bowl meal that feels indulgent while actually fueling you. Great for meal prep, quick lunches, or a cozy dinner with crusty bread.

Also Read : Green Goddess Salad

High Protein Broccoli Cheddar Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

40

minutes

Cooking time

45

minutes

Calories

528

kcal

Ingredients

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 4 cups broccoli florets (fresh or frozen)

• 1 carrot, shredded or diced

• 3 cups low-sodium chicken or vegetable broth

• ½ cup plain Greek yogurt or blended cottage cheese

• 1–2 scoops unflavored protein powder (optional)

• 1 cup shredded sharp cheddar cheese

• Salt and pepper, to taste

• Pinch of paprika or nutmeg (optional)

• Optional garnish: more shredded cheese or a sprinkle of red pepper flakes

Directions

• Sauté the base: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft, about 3–4 minutes.
• Simmer the veggies: Add broccoli, carrot, and broth. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes, until broccoli is tender.
• Blend (optional): For a smoother texture, use an immersion blender to partially blend the soup, or leave it chunky if you prefer.
• Add protein and cheese: Stir in Greek yogurt (or cottage cheese) and protein powder if using. Mix well until combined. Add cheddar cheese and stir until melted.
• Season and serve: Add salt, pepper, and a pinch of paprika or nutmeg if desired. Serve hot, topped with extra cheese or red pepper flakes.

Notes

• Protein boost without powder: Blended cottage cheese or Greek yogurt adds creaminess and protein.
• Make it vegetarian: Use vegetable broth and skip protein powder if it contains animal products.
• Want it thicker? Add 1 tbsp flour with the onions or a handful of blended white beans.
• Storage: Keeps well in the fridge for 4–5 days. Reheat gently over low heat to keep the cheese from separating.

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Origin Easy Chicken, Rice, and Noodle Soup

This recipe is a blend of classic American-style chicken noodle soup and rice-based comfort soups found in many cultures. It’s a practical, pantry-friendly twist perfect for busy weeknights or when you’re under the weather.

Why You’ll Love This Recipe

This soup brings together the best of both worlds—noodles and rice—for double comfort. It’s mild, soothing, and filling, making it perfect for the whole family. Plus, it’s quick to throw together with ingredients you likely already have in your kitchen.

Also Read : Greek Couscous Salad

Easy Chicken, Rice, and Noodle Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 6 cups chicken broth

• 1 cup cooked shredded chicken

• ½ cup cooked rice (white or brown)

• ¾ cup egg noodles (uncooked)

• ½ tsp dried thyme or Italian seasoning

• Salt and pepper, to taste

• Optional garnish: chopped parsley or a squeeze of lemon

Directions

• Sauté the base: In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook for 5–6 minutes, until veggies begin to soften.
• Simmer: Pour in the chicken broth, add shredded chicken, rice, noodles, thyme, salt, and pepper. Stir and bring to a gentle boil.
• Cook the noodles: Reduce heat to a simmer and cook for 10–12 minutes, or until the noodles are tender.
• Taste & serve: Taste and adjust seasoning. Serve hot, garnished with parsley or a squeeze of lemon for brightness.

Notes

• Use leftovers: This soup is a great way to use up leftover chicken, cooked rice, or even veggies from your fridge.
• Make it creamy: Add a splash of cream or milk at the end for a richer version.
• Gluten-free option: Use gluten-free noodles or skip the noodles entirely and add more rice.
• Freezer-friendly: Let soup cool completely before storing in freezer-safe containers for up to 2 months.

The post Easy Chicken, Rice, and Noodle Soup appeared first on RecipeWikki.

Origin Creamy Chicken and Mushroom Soup

This dish takes inspiration from classic European cream-based soups, especially those from French and Central European kitchens where mushrooms and poultry are beloved staples. It’s a timeless comfort food, modernized for weeknight ease.

Why You’ll Love This Recipe

This soup is everything you crave on a chilly day—rich, velvety, and packed with flavor. The combination of tender chicken and savory mushrooms creates a hearty base, while the creamy broth brings it all together with luxurious warmth. It’s incredibly satisfying without being too heavy, and it comes together in just one pot, making cleanup a breeze. Whether you’re using up leftover chicken or starting fresh, this soup is a comforting go-to you’ll want to make again and again.

Also Read : Red Pear, Pomegranate, and Gorgonzola Salad

Creamy Chicken and Mushroom Soup

Recipe by RecipeWikki

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• 2 tbsp olive oil or butter

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 8 oz mushrooms, sliced (button, cremini, or a mix)

• 2 tbsp all-purpose flour

• 4 cups chicken broth

• 1½ cups cooked shredded chicken (or rotisserie)

• 1 cup half-and-half or heavy cream

• ½ tsp dried thyme

• Salt and black pepper, to taste

• Optional: ½ cup cooked rice or egg noodles

• Garnish: chopped fresh parsley or a dash of paprika

Directions

• Sauté veggies: In a large pot, heat olive oil over medium heat. Add onions and cook until soft, about 3–4 minutes. Stir in garlic and cook for another minute.
• Cook mushrooms: Add sliced mushrooms and cook until they release their juices and begin to brown, 6–8 minutes.
• Make the roux: Sprinkle flour over the mixture and stir for 1–2 minutes until it’s fully absorbed.
• Add broth: Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
• Add chicken & cream: Stir in the cooked chicken, cream, thyme, salt, and pepper. Reduce heat and simmer gently for 10–15 minutes.
• Add rice/noodles (optional): If using, stir in the rice or noodles and heat through.
• Serve: Ladle into bowls, garnish with fresh parsley or a sprinkle of paprika, and enjoy warm with crusty bread.

Notes

• For a richer soup: Use heavy cream or add a splash of white wine with the broth.
• Make it lighter: Use milk instead of cream and skip the flour for a thinner broth.
• Vegetarian version: Swap chicken for white beans or tofu and use vegetable broth.
• Storage: Keeps well in the fridge for up to 4 days. Reheat gently—don’t boil, or the cream may separate

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Origin Polish Cabbage Roll Soup

This soup is a deconstructed take on gołąbki (Polish stuffed cabbage rolls), a beloved comfort food across Eastern Europe. Instead of rolling each leaf, everything simmers together in a flavorful, no-fuss broth—perfect for busy weeknights.

Why You’ll Love This Recipe

• Classic comfort food with way less work
• One-pot and meal-prep friendly
• Packed with cozy flavor and hearty ingredients

Also Read : Cornbread Salad

Polish Cabbage Roll Soup

Recipe by RecipeWikkiCourse: Soup

Servings

8

servings

Prep time

30

minutes

Cooking time

50

minutes

Calories

280

kcal

Ingredients

• 1 tbsp olive oil

• 1 lb ground beef or pork (or a mix)

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 small green cabbage, chopped (about 5–6 cups)

• 1 large carrot, grated or diced

• 1 can (15 oz) crushed tomatoes

• 4 cups beef or vegetable broth

• 1½ cups cooked rice (white or brown)

• 1 tsp paprika

• ½ tsp dried thyme

• Salt and pepper, to taste

• Optional: 1–2 tbsp tomato paste for richer flavor

• Optional garnish: fresh parsley or a dollop of sour cream

Directions

• Brown the meat: In a large soup pot, heat olive oil over medium heat. Add ground meat and cook until browned. Drain excess fat if needed.
• Add aromatics: Stir in onion and garlic, cooking until softened, about 3 minutes.
• Build the base: Add chopped cabbage, carrot, crushed tomatoes, broth, tomato paste (if using), paprika, thyme, salt, and pepper. Stir to combine.
• Simmer: Bring soup to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until cabbage is tender and flavors meld.
• Finish with rice: Stir in cooked rice and simmer another 5 minutes to heat through.
• Serve: Ladle into bowls, garnish with parsley or a spoonful of sour cream if desired, and enjoy warm.

Notes

• Make ahead: This soup stores well and tastes even better the next day.
• Freeze-friendly: Let cool completely before freezing in airtight containers for up to 3 months.
• Low-carb option: Skip the rice and add cauliflower rice instead.
• Flavor boost: A splash of vinegar or squeeze of lemon before serving brightens the whole bowl.

The post Polish Cabbage Roll Soup appeared first on RecipeWikki.

Origin Creamy Italian White Bean Soup

Inspired by traditional Tuscan white bean soups, this version adds a creamy twist to the rustic Italian classic. Simple pantry staples come together to create deep, slow-cooked flavor in under an hour.

Why You’ll Love This Recipe

• Hearty but wholesome
• Naturally creamy—no heavy cream needed
• Perfect for meal prep or freezing

Alos Read : Cooker Butter Chicken

Creamy Italian White Bean Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• 2 tbsp olive oil

• 1 small yellow onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 tsp dried thyme or Italian seasoning

• ¼ tsp crushed red pepper flakes (optional)

• 2 cans (15 oz each) cannellini beans, drained and rinsed

• 4 cups vegetable or chicken broth

• 1 bay leaf

• Salt and pepper, to taste

• 2 cups chopped fresh spinach or kale

• Juice of ½ lemon

• Optional garnish: grated Parmesan, fresh parsley, crusty bread

Directions

• Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook 5–7 minutes, until softened.
• Add seasoning: Stir in thyme and red pepper flakes. Cook 1 minute until fragrant.
• Simmer: Add beans, broth, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
• Blend partially: Remove bay leaf. Using an immersion blender, blend part of the soup directly in the pot until creamy, leaving some beans and veggies whole. (Or transfer half to a blender and return to pot.)
• Finish: Stir in chopped greens and lemon juice. Simmer 3–5 more minutes until greens are wilted. Season with salt and pepper to taste.
• Serve: Ladle into bowls and top with Parmesan and parsley, if using. Serve hot with warm, crusty bread.

Notes

• No immersion blender? Just mash some beans with a spoon or blend a portion in a standard blender.
• Add protein: Stir in cooked sausage, shredded chicken, or pancetta if desired.
• Make it vegan: Use vegetable broth and skip the Parmesan.
• Freezer-friendly: Let soup cool completely before freezing in portions for up to 3 months.

The post Creamy Italian White Bean Soup appeared first on RecipeWikki.

Origin Po’ Boy Remoulade Sauce

Remoulade sauce originates from France but has been adapted into a spicier, more flavorful version in Louisiana cuisine. Used widely in Cajun and Creole dishes, this sauce has become a signature addition to Po’ Boys, giving them their signature taste and depth of flavor.

What I Love About This Recipe

This remoulade sauce is rich, zesty, and versatile. It brings a perfect balance of creaminess and spice to any dish, and the best part is that it comes together in just a few minutes. I love how it enhances seafood dishes, but it’s just as delicious as a dip for fries or spread on burgers.

Also Read : Lazy French Onion Soup

Po’ Boy Remoulade Sauce

Recipe by RecipeWikki

Servings

10

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

90

kcal

Ingredients

• 1/2 cup mayonnaise

• 2 tablespoons Dijon mustard

• 1 tablespoon Creole mustard (or extra Dijon)

• 1 tablespoon prepared horseradish

• 1 tablespoon hot sauce (such as Tabasco)

• 1 teaspoon Worcestershire sauce

• 1 clove garlic, minced

• 2 tablespoons lemon juice

• 1 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons finely chopped pickles or pickle relish

Directions

• In a medium bowl, whisk together mayonnaise, Dijon mustard, Creole mustard, horseradish, hot sauce, and Worcestershire sauce until smooth.
• Add the minced garlic, lemon juice, smoked paprika, cayenne pepper, salt, and black pepper. Stir until fully incorporated.
• Fold in the finely chopped pickles (or pickle relish) and capers, ensuring everything is well mixed.
• Cover and refrigerate for at least 30 minutes to let the flavors meld.
• Serve chilled as a spread for Po’ Boy sandwiches or as a dipping sauce for seafood and fries.

Notes

• For a milder version, reduce the cayenne pepper and hot sauce.
• If you like a thinner sauce, add a little more lemon juice.

The post Po’ Boy Remoulade Sauce appeared first on RecipeWikki.

Origin Tomato Gorgonzola Soup

This soup is inspired by classic Italian flavors, as both tomatoes and Gorgonzola cheese are staples in Italian cuisine. Gorgonzola, a type of blue cheese, originates from Northern Italy and has been used in soups, sauces, and pasta dishes for centuries.

What I Love About This Recipe

The combination of tangy tomatoes and creamy, slightly sharp Gorgonzola creates an incredibly comforting and flavorful soup. It’s easy to make, requires minimal ingredients, and is a great way to elevate a simple tomato soup into something more indulgent. The texture is smooth and velvety, and the flavors get even better the next day!

Also Read : Creamy Tomato Bean Soup

Tomato Gorgonzola Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

227

kcal

Ingredients

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 2 cups vegetable broth

• 1 teaspoon dried basil

• ½ teaspoon dried oregano

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ½ cup heavy cream

• 4 oz Gorgonzola cheese, crumbled

• Fresh basil or parsley for garnish

Directions

• Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
• Add minced garlic and sauté for another 30 seconds until fragrant.
• Pour in the crushed tomatoes, vegetable broth, dried basil, oregano, salt, and black pepper. Stir well and bring to a simmer.
• Cover and let the soup cook for about 15 minutes, stirring occasionally.
• Reduce the heat to low, then stir in the heavy cream and crumbled Gorgonzola cheese. Stir until the cheese is fully melted and incorporated.
• Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
• Taste and adjust seasoning if needed.
• Serve hot, garnished with fresh basil or parsley, and enjoy with a slice of crusty bread.

Notes

• Add a pinch of red pepper flakes for a subtle heat boost.
• If the soup is too thick, add a bit more vegetable broth to reach your desired consistency.

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