Origin Chicken Noodle Salad

This recipe is inspired by Southeast Asian noodle salads, which often combine herbs, vegetables, and protein in a bright, zesty dressing. It’s an easy way to transform simple cooked pasta and leftover chicken into something special.

What I Love About This Recipe

It’s make-ahead friendly and tastes even better after a few hours in the fridge. The fresh herbs, crunchy peanuts, and spicy kick make every bite interesting.

Also Read : Green Goddess Chicken and Cucumber Wraps

Chicken Noodle Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

440

kcal

Ingredients

• 3 garlic cloves, crushed

• ½ cup seasoned rice vinegar

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 tablespoon Sriracha

• 1 tablespoon hoisin sauce

• 1 teaspoon sesame oil

• 1 cooked chicken breast, shredded

• 8 oz spaghetti or thin pasta, cooked and rinsed under cold water

• 1 cup grated carrot

• 1 red bell pepper, thinly sliced

• 4 green onions, sliced

• ⅓ cup each chopped fresh basil, mint, and cilantro

• ½ cup roasted salted peanuts, chopped

Directions

• In a bowl, whisk together all the dressing ingredients until smooth.
• Add the shredded chicken to the dressing, toss to coat, and refrigerate while you prep everything else.
• Cook pasta until al dente, drain, and rinse under cold water. Drain well.
• In a large bowl, combine the cold pasta, dressed chicken, carrots, bell pepper, and green onions. Toss until evenly mixed.
• Cover and chill at least 2 hours or overnight, stirring once or twice if you can.
• Before serving, fold in the peanuts and fresh herbs. Taste and adjust seasoning with extra fish sauce or lime juice if you like.
• Serve cold.v

Notes

• For more crunch, add shredded cabbage or chopped cucumber.
• If you prefer more heat, increase the Sriracha or sprinkle with chili flakes.
• This salad keeps well in the fridge for up to 2 days.

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Origin Lemon Chicken Romano

This dish combines Italian-inspired flavors with a fresh citrus twist, popular in home kitchens and casual Italian restaurants.

What I Love About This Recipe

The crispy Parmesan crust paired with bright lemon notes creates a delicious contrast of textures and flavors. It’s light, tangy, and satisfying — ideal for weeknights or entertaining guests.

Also Read : Perfect Pot Stickers

Lemon Chicken Romano

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

450

kcal

Ingredients

• 4 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup grated Parmesan cheese

• Zest of 2 lemons

• 2 tbsp olive oil

• 2 tbsp butter

• Juice of 1 lemon

• Fresh parsley, chopped (for garnish)

Directions

• Pound chicken breasts to even thickness, then season with salt and pepper.
• Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese and lemon zest.
• Dredge each chicken breast in flour, then egg, then Parmesan-lemon mixture, pressing to coat well.
• Heat olive oil and butter in a large skillet over medium heat.
• Cook chicken breasts 4–5 minutes per side until golden brown and cooked through.
• Remove chicken and set aside. Add lemon juice to the pan, scraping up any browned bits.
• Pour the lemon sauce over the chicken and garnish with chopped parsley.
• Serve hot with your choice of side.

Notes

• For extra flavor, add a pinch of garlic powder to the Parmesan mixture.
• Serve with a simple green salad or roasted vegetables.
• Use fresh lemons for the best brightness.

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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.

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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 Churrasco Chicken

Churrasco traditionally refers to grilled meats popular across Latin America, especially Brazil and Argentina. While often associated with beef, this chicken version brings the same smoky, garlicky goodness in a juicy, easy-to-make form. It’s a staple at barbecues and family gatherings, celebrated for its bold yet fresh flavors.

Why You’ll Love This Recipe

It’s simple but packed with flavor — a marinade that’s bright with citrus and rich with garlic and herbs gives the chicken a mouthwatering taste. Plus, grilling adds that smoky char that makes it irresistible.

Also Read : Classic Macaroni Salad

Churrasco Chicken

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

799

kcal

Ingredients

• 4 boneless, skinless chicken thighs (or breasts if you prefer)

• 3 cloves garlic, minced

• ¼ cup fresh lime juice (about 2 limes)

• 2 tbsp olive oil

• 1 tbsp chopped fresh parsley

• 1 tsp dried oregano

• 1 tsp ground cumin

• ½ tsp smoked paprika

• Salt and black pepper to taste

Directions

• In a bowl, mix garlic, lime juice, olive oil, parsley, oregano, cumin, smoked paprika, salt, and pepper to create the marinade.
• Add chicken to the marinade, making sure it’s well coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours for deeper flavor.
• Preheat your grill to medium-high heat.
• Grill chicken for about 5–7 minutes per side, until cooked through and nicely charred. (Internal temperature should reach 165°F/74°C.)
• Let chicken rest for a few minutes before serving. Garnish with extra parsley or lime wedges if you like.

Notes

• If you don’t have a grill, you can cook the chicken on a grill pan or in a hot skillet.
• Serve with rice, grilled veggies, or a fresh salad for a complete meal.
• For extra zing, add a splash of hot sauce to the marinade or serve alongside chimichurri sauce.

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Origin Bloody Mary Pasta Salad

The Bloody Mary cocktail has been a brunch staple for decades, known for its savory tomato base and spicy kick. This pasta salad brings those same flavors into a dish you can enjoy anytime, combining ingredients that echo the cocktail’s signature taste in a fresh, satisfying salad.

Why You’ll Love This Recipe

It’s vibrant, flavorful, and unlike your average pasta salad. The mix of tangy pickles, fresh veggies, and a spicy, tomato-based dressing creates a refreshing balance that’s perfect for summer or as a party side.

Also Read : World’s Best Potato Salad

Bloody Mary Pasta Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 8 oz rotini or your favorite short pasta

• 1 cup cherry tomatoes, halved

• ½ cup diced celery

• ½ cup diced pickles (dill or spicy, your choice)

• ¼ cup chopped red onion

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped fresh dill (optional)

• ¾ cup tomato juice

• 2 tbsp prepared horseradish

• 1 tbsp Worcestershire sauce

• 1 tbsp lemon juice

• 1 tsp hot sauce (adjust to taste)

• Salt and black pepper to taste

• Olive oil (optional, for drizzling)

Directions

• Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
• In a large bowl, combine the cooked pasta, cherry tomatoes, celery, pickles, red onion, parsley, and dill.
• In a separate bowl, whisk together tomato juice, horseradish, Worcestershire sauce, lemon juice, hot sauce, salt, and pepper.
• Pour the dressing over the pasta mixture and toss until everything is well coated.
• Chill in the fridge for at least 30 minutes to let flavors meld.
• Before serving, drizzle with a little olive oil if you like and toss again.

Notes

• Feel free to adjust the heat by adding more or less hot sauce and horseradish.
• This salad gets better the longer it sits, so making it a few hours ahead or even the day before is a great idea.
• Add chopped cooked shrimp or grilled chicken for a heartier meal.
• If you want extra zing, garnish with celery salt or a few dashes of hot sauce on top.

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Origin Hot Honey Drumsticks

Hot honey is a deliciously modern twist that has gained popularity in recent years, especially in American kitchens and restaurants. Combining the natural sweetness of honey with a spicy kick from chili peppers or hot sauce, it’s become a favorite glaze for fried or baked chicken, wings, and drumsticks. This fusion of sweet and heat perfectly balances flavors, making it an irresistible choice for those who love bold tastes.

Why You’ll Love This Recipe

It’s simple but packs a punch. The hot honey glaze is sticky and luscious, coating the chicken with flavor that’s both spicy and sweet. Plus, it’s easy to make with just a few ingredients you probably already have.

Alos Read : Awesome Pasta Salad

Hot Honey Drumsticks

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 8 chicken drumsticks

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

• ⅓ cup honey (use good quality honey for the best flavor; you can heat it slightly to make mixing easier)

• 2 tbsp hot sauce (adjust based on your heat preference)

• 1 tbsp apple cider vinegar (optional, for a tangy touch)

• Fresh parsley, chopped (for garnish)

Directions

• Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
• Pat the drumsticks dry with paper towels. This helps them get crispy!
• In a large bowl, toss the drumsticks with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
• Arrange the drumsticks on the wire rack and bake for 30 minutes.
• Meanwhile, mix together honey, hot sauce, and apple cider vinegar in a small bowl.
• After 30 minutes, brush the drumsticks generously with the hot honey glaze.
• Bake for another 10–15 minutes, brushing once more halfway through, until the drumsticks are sticky, caramelized, and cooked through (internal temperature should be 165°F/74°C).
• Garnish with chopped fresh parsley and serve hot.

Notes

• Adjust the amount of hot sauce to make it as mild or spicy as you like.
• For extra crispiness, broil the drumsticks for 2–3 minutes at the end, watching closely so they don’t burn.
• These drumsticks are great served with a side of cooling ranch or blue cheese dip.

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Origin Copycat Cheesecake Factory Buffalo Blasts

Buffalo Blasts are a popular appetizer at The Cheesecake Factory, known for their crispy texture and flavorful buffalo chicken filling. This copycat version recreates that deliciousness in a simple homemade format, perfect for parties or casual gatherings.

What I Love About This Recipe

The combination of creamy, spicy buffalo chicken wrapped in a crunchy, golden shell is absolutely irresistible. It’s a fun twist on traditional buffalo wings, with a perfect crunch-to-filling ratio. These are easy to make and great for sharing!

Also Read : Reuben Crescent Bake

Copycat Cheesecake Factory Buffalo Blasts

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 2 cups cooked chicken, shredded

• ½ cup cream cheese, softened

• ½ cup buffalo sauce (store-bought or homemade)

• 1 cup shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• 1 package (8 oz) wonton wrappers

• 1 tbsp olive oil (for brushing)

• Blue cheese or ranch dressing (optional, for dipping)

• Green onions, chopped (optional, for garnish)

Directions

• Preheat the oven to 375°F (190°C).
• In a bowl, mix the shredded chicken, cream cheese, buffalo sauce, mozzarella cheese, and cheddar cheese until well combined.
• Lay a wonton wrapper flat on a clean surface. Spoon about 1-2 tbsp of the buffalo chicken mixture into the center of the wrapper.
• Wet the edges of the wonton wrapper with water, then fold it into a triangle, sealing the edges tightly.
• Place the buffalo blasts on a greased or parchment-lined baking sheet. Brush the tops lightly with olive oil.
• Bake for 12-15 minutes, or until the wonton wrappers are golden brown and crispy.
• Serve hot with blue cheese or ranch dressing for dipping and garnish with chopped green onions if desired.

Notes

• If you like extra heat, you can add more buffalo sauce or a dash of cayenne pepper to the filling.
  For a healthier version, you can air-fry the blasts instead of baking them.
• Make sure to seal the edges of the wonton wrappers well to prevent the filling from leaking out during baking.

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Origin Sheet Pan Hawaiian Chicken

Inspired by Hawaiian-style cuisine, this dish blends Asian and Polynesian flavors, often incorporating pineapple, soy sauce, and vibrant vegetables. It’s a modern take on traditional island flavors made weeknight-friendly.

What I Love About This Recipe

It’s colorful, flavorful, and everything cooks on one pan—less mess, more yum! The pineapple caramelizes beautifully, and the sauce gives every bite a perfect balance of sweet and tangy.

Also Read : Malaysian Fried Chicken Recipe

Sheet Pan Hawaiian Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

340

kcal

Ingredients

• ¼ cup soy sauce

• 2 tbsp honey

• 2 tbsp ketchup

• 1 tbsp rice vinegar or lime juice

• 2 garlic cloves, minced

• 1 tsp grated ginger

Directions

• Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
• Whisk together all glaze ingredients in a bowl.
• Toss chicken, pineapple, and veggies with olive oil, salt, pepper, and half the glaze.
• Spread evenly on the sheet pan.
• Bake for 20–25 minutes, stirring once halfway through.
• Brush with remaining glaze and broil for 2–3 minutes for a caramelized finish.
• Serve hot over rice or noodles.

Notes

• Add chili flakes for a spicy kick.
• Use canned pineapple in juice (not syrup) if fresh isn’t available.
• Great for meal prep—stores well for up to 3 days.

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Origin Creamy French Onion Chicken Pasta Bake

French onion soup originated in France and became popular for its deep, rich flavor from caramelized onions and beef broth. This pasta bake takes inspiration from the soup by incorporating caramelized onions, cheese, and a creamy sauce, giving it a unique twist on a classic dish.

What I Love About This Recipe

This dish is the perfect combination of creamy, cheesy, and savory flavors. The caramelized onions add a deep umami taste, while the creamy sauce makes it irresistibly comforting. I love how the melted cheese on top creates a deliciously golden crust, making every bite satisfying. Plus, it’s a great make-ahead meal for busy weeknights.

Also Read : Belizean Chicken Stew

Creamy French Onion Chicken Pasta Bake

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

512

kcal

Ingredients

• 2 tablespoons butter

• 2 large onions, thinly sliced

• 1 teaspoon sugar

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme (or ½ teaspoon dried)

• 2 cups cooked chicken, shredded

• 12 ounces pasta (penne or rigatoni)

• 1 cup beef broth

• 1 cup heavy cream

• 1 cup shredded Gruyère cheese (or Swiss cheese)

• ½ cup Parmesan cheese, grated

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Worcestershire sauce

• 1 tablespoon all-purpose flour

• 1 cup shredded mozzarella cheese

Directions

• Preheat oven to 375°F (190°C) and grease a baking dish.
• In a large skillet, melt butter over medium heat. Add sliced onions and sugar, stirring occasionally until onions are golden brown and caramelized (about 15-20 minutes).
• Add minced garlic and thyme, cooking for another minute until fragrant.
• Stir in the flour and mix well, then slowly add beef broth while stirring to create a smooth sauce.
• Pour in heavy cream, Worcestershire sauce, salt, and pepper. Simmer for 2-3 minutes until slightly thickened.
• In a large bowl, combine cooked pasta, shredded chicken, Gruyère cheese, and Parmesan cheese. Pour in the onion-cream mixture and mix well.
• Transfer the mixture to the greased baking dish and sprinkle mozzarella cheese on top.
• Bake for 20-25 minutes until bubbly and golden brown on top.
• Let rest for 5 minutes before serving.

Notes

• For a deeper flavor, use homemade beef broth instead of store-bought.
• Swap Gruyère for Swiss or provolone cheese if needed.

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