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.

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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 One Pot Turmeric Chicken and Rice

Turmeric-infused rice dishes are common in many global cuisines, particularly in Indian and Middle Eastern cooking. The combination of turmeric, chicken, and rice is inspired by traditional dishes like Biryani and Middle Eastern Pilaf. The earthy, slightly peppery taste of turmeric complements the rich flavors of slow-cooked chicken and aromatic rice.

What I Love About This Recipe

This dish is not just delicious but also incredibly easy to make. Cooking everything in one pot means less cleanup while allowing the flavors to blend perfectly. The anti-inflammatory properties of turmeric, combined with the heartiness of chicken and rice, make it a great meal for both weeknights and special occasions. The aromatic spices create a rich, comforting dish that pairs well with yogurt or a fresh salad.

Also Read : Crockpot Buffalo Chicken Chili

One Pot Turmeric Chicken and Rice

Recipe by RecipeWikkiCourse: Indian Recipies

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

480

kcal

Ingredients

• 2 tablespoons olive oil or butter

• 500g bone-in, skin-on chicken thighs (or boneless for faster cooking)

• 1 teaspoon salt (adjust to taste)

• 1 teaspoon black pepper

• 1 teaspoon turmeric powder

• ½ teaspoon cumin powder

• ½ teaspoon coriander powder

• 1 teaspoon paprika (optional, for added depth)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 cup basmati rice (rinsed and drained)

• 2 cups chicken broth (or water)

• ½ teaspoon garam masala (optional, for warmth)

• ½ cup peas or chopped carrots (optional)

• Juice of half a lemon

• Fresh cilantro or parsley for garnish

Directions

• Heat olive oil in a large deep skillet or pot over medium heat.
• Season chicken with salt, pepper, turmeric, cumin, coriander, and paprika.
• Sear chicken skin-side down until golden brown (about 3-4 minutes per side). Remove and set aside.
• In the same pot, sauté onions until soft, then add garlic and cook for 1 minute.
• Stir in rinsed basmati rice and toast for 1-2 minutes until fragrant.
• Pour in chicken broth and stir in garam masala. Bring to a simmer.
• Return seared chicken to the pot, skin-side up. Cover and reduce heat to low.
• Cook for 25 minutes until the rice is tender and the chicken is fully cooked.
• Remove from heat, let it rest for 5 minutes, then fluff the rice with a fork.
• Squeeze lemon juice over the top and garnish with fresh cilantro or parsley.

Notes

• Use bone-in chicken thighs for extra flavor.
• Substitute brown rice but adjust cooking time to 40-45 minutes.

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Origin Chicken Pot Pie Pasta Bake

Chicken pot pie has been a beloved dish in American cuisine for centuries, inspired by British and French meat pies. This pasta variation brings the same homey flavors but replaces the pie crust with pasta, making it a perfect fusion of comfort food classics.

What I Love About This Recipe

This dish has everything I love about chicken pot pie—savory filling, creamy sauce, and hearty vegetables—but with the ease of pasta. It’s a great make-ahead meal, and the golden, cheesy topping makes it absolutely irresistible. Plus, it’s perfect for feeding a crowd!

Also Read : Roasted New Red Potatoes

Chicken Pot Pie Pasta Bake

Recipe by RecipeWikki

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

489

kcal

Ingredients

• 2 cups cooked, shredded chicken

• 3 cups cooked pasta (penne or rotini work best)

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup frozen mixed vegetables (peas, carrots, corn)

• 2 tablespoons all-purpose flour

• 2 cups chicken broth

• 1 cup milk

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• 1 cup shredded cheddar cheese

• ½ cup grated Parmesan cheese

• ½ cup breadcrumbs (for topping, optional)

Directions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• In a large pan, melt butter over medium heat. Add diced onion and garlic, cooking until softened.
• Stir in frozen vegetables and cook for 2-3 minutes.
• Sprinkle in flour, stirring to coat the vegetables. Cook for 1 minute.
• Slowly whisk in chicken broth and milk, stirring constantly until the sauce thickens.
• Season with salt, pepper, and thyme. Add shredded chicken and cooked pasta, mixing well.
• Pour the mixture into the greased baking dish. Sprinkle cheddar cheese, Parmesan, and breadcrumbs on top.
• Bake for 20-25 minutes, or until the top is golden brown and bubbly.
• Let rest for 5 minutes before serving.

Notes

• For extra crunch, mix breadcrumbs with melted butter before topping.
  
• Swap in your favorite vegetables, like green beans or mushrooms.
  

The post Chicken Pot Pie Pasta Bake appeared first on RecipeWikki.

Origin of Spicy Shrimp Pad Thai

Pad Thai is a famous Thai stir-fried noodle dish, popular worldwide for its bold flavors and quick preparation. Traditionally made with rice noodles, eggs, tofu, or shrimp, and a flavorful tamarind-based sauce, this dish is a staple of Thai street food culture.

What We Love About This Recipe

• Authentic Thai flavors in a quick 30-minute meal.
• Customizable spice level—adjust chili flakes to taste.
• Perfect balance of flavors—sweet, tangy, salty, and spicy.

Spicy Shrimp Pad Thai

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

620

kcal

Ingredients

• 3 tbsp tamarind paste (or lime juice for substitute)

• 2 tbsp fish sauce (or soy sauce for vegetarian option)

• 1 ½ tbsp brown sugar or palm sugar

• 1 tbsp soy sauce

• 1 tbsp Sriracha or chili paste (adjust to taste)

• ½ tsp red pepper flakes (optional for extra heat)

• 8 oz (225g) rice noodles

• 1 lb (450g) shrimp, peeled and deveined

• 2 tbsp vegetable oil

• 3 cloves garlic, minced

• 1 small onion, sliced

• 1 red bell pepper, thinly sliced

• 2 eggs, lightly beaten

• 1 cup bean sprouts

• ¼ cup chopped peanuts

• 2 green onions, chopped

• 1 tbsp lime juice

• Fresh cilantro and lime wedges (for garnish)

Directions

• Prepare the Noodles: Soak rice noodles in warm water for 10-15 minutes until soft. Drain and set aside.
• Make the Sauce: In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, soy sauce, Sriracha, and red pepper flakes. Set aside.
• Cook the Shrimp: Heat 1 tbsp oil in a wok or large pan over medium-high heat. Cook shrimp for 2-3 minutes per side until pink. Remove and set aside.
• Sauté the Aromatics: In the same pan, add remaining oil, garlic, onion, and bell pepper. Cook for 2 minutes.
• Scramble the Eggs: Push veggies to one side and pour in beaten eggs. Scramble lightly, then mix with veggies.
• Combine Everything: Add softened noodles, cooked shrimp, and sauce to the pan. Toss everything together and cook for 2-3 minutes until the sauce is absorbed.
• Finish & Serve: Stir in bean sprouts, peanuts, green onions, and lime juice. Serve hot, garnished with cilantro and lime wedges.

Notes

• Use tofu or chicken instead of shrimp for variety.
• Adjust spice level by increasing or reducing Sriracha and chili flakes.

The post Spicy Shrimp Pad Thai appeared first on RecipeWikki.

Origin of Spicy Shrimp Gumbo

Gumbo is a staple of Creole and Cajun cuisine, originating in Louisiana. Traditionally made with a dark roux, vegetables (the “Holy Trinity” of celery, bell pepper, and onion), and a mix of seafood or meat, this dish has deep African, French, and Spanish influences.

What We Love About This Recipe

• Authentic Louisiana flavors with bold spices.
• One-pot meal that’s hearty and satisfying.
• Perfect for cold weather or when craving comfort food.

Also Read : A Complete Beginner’s Guide to Clean Eating and Its 9 Benefits

Spicy Shrimp Gumbo

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 1 lb smoked sausage (Andouille or any spicy sausage), sliced

• 4 tbsp butter

• ¼ cup all-purpose flour

• 1 small onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 1 tbsp Cajun seasoning

• 1 tsp paprika

• ½ tsp cayenne pepper (adjust for heat)

• ½ tsp dried thyme

• ½ tsp black pepper

• 1 can (14 oz) diced tomatoes

• 4 cups seafood or chicken broth

• 1 bay leaf

• 1 tbsp Worcestershire sauce

• 1 cup okra, sliced (optional, for thickening)

• 2 green onions, chopped (for garnish)

• Fresh parsley, chopped (for garnish)

• Cooked white rice, for serving

Directions

• Make the Roux: In a large pot, melt butter over medium heat. Stir in flour and cook, stirring constantly, for about 10-15 minutes until it turns a deep brown color (like peanut butter).
• Sauté the Vegetables: Add onion, bell pepper, celery, and garlic. Cook for 5 minutes until softened.
• Add Spices & Sausage: Stir in Cajun seasoning, paprika, cayenne, thyme, and black pepper. Add sausage and cook for another 3 minutes.
• Simmer the Gumbo: Pour in diced tomatoes, broth, Worcestershire sauce, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes. Add okra if using.
• Cook the Shrimp: Add shrimp to the pot and cook for 5 minutes until pink and opaque.
• Serve Hot: Remove bay leaf, garnish with green onions and parsley. Serve over warm rice.

Notes

• Use crab, crawfish, or chicken for variety
• Adjust spice levels by increasing or reducing cayenne and Cajun seasoning.

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Origin of Spicy Thai Shrimp Pasta

Inspired by Thai cuisine, this dish blends traditional Thai ingredients like chili, lime, and peanut sauce with pasta, creating a fusion meal that’s rich, creamy, and bursting with flavors.

What We Love About This Recipe

• Bold Thai flavors: A mix of spicy, tangy, and creamy goodness.
• Quick & easy: Ready in under 30 minutes!
• Customizable: Adjust spice levels and protein choices easily.

Also Read : Chili-Lime Shrimp Fajitas

Spicy Thai Shrimp Pasta

Recipe by RecipeWikki

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

564

kcal

Ingredients

• 8 oz (225g) spaghetti or linguine

• 1 lb (450g) shrimp, peeled and deveined

• 2 tbsp vegetable oil

• 3 cloves garlic, minced

• 1-inch ginger, grated

• 1 red bell pepper, sliced

• 2 tbsp Thai red curry paste

• ½ tsp red pepper flakes (adjust to spice preference)

• ¼ cup peanut butter (creamy or crunchy)

• 1 tbsp soy sauce

• 1 tbsp fish sauce (optional, for authentic Thai flavor)

• 1 tbsp honey or brown sugar

• ½ cup coconut milk or heavy cream

• 1 tbsp lime juice

• 2 green onions, chopped

• ¼ cup chopped peanuts (for garnish)

• Fresh cilantro and lime wedges (for garnish)

Directions

• Cook the Pasta: Boil spaghetti according to package instructions. Drain and set aside.
• Sauté the Shrimp: Heat 1 tbsp oil in a pan over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
• Prepare the Sauce: In the same pan, add remaining oil, garlic, and ginger. Sauté for 30 seconds. Add bell pepper and cook for 2 minutes.
• Add Thai Flavors: Stir in red curry paste, red pepper flakes, peanut butter, soy sauce, fish sauce, honey, and coconut milk. Simmer for 2-3 minutes.
• Combine Everything: Add cooked pasta and shrimp to the pan. Toss to coat in the sauce and cook for 1 more minute.
• Finish & Serve: Stir in lime juice, garnish with green onions, peanuts, and cilantro. Serve hot with lime wedges.

Notes

• Swap shrimp with chicken, tofu, or mushrooms for variety.
• Use rice noodles for a gluten-free option.

The post Spicy Thai Shrimp Pasta appeared first on RecipeWikki.

Origin of Sweet and Spicy Shrimp

This dish draws inspiration from Asian cuisine, where the combination of sweet and spicy flavors is commonly used in stir-fries and glazes. It’s a versatile recipe that can be adjusted to your preferred spice level.

What We Love About This Recipe

• Quick & Easy: Ready in under 15 minutes!
• Perfect Flavor Balance: Sweet honey, savory soy, and spicy chili flakes.
• Versatile Serving Options: Works great with rice, noodles, or even tacos.

Also Read : Piri Piri Chicken Recipe

Sweet and Spicy Shrimp

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

313

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 2 tbsp olive oil or butter

• 3 cloves garlic, minced

• ¼ cup honey

• 2 tbsp soy sauce

• 1 tbsp sriracha or chili paste (adjust to taste)

• ½ tsp red pepper flakes (optional for extra heat)

• ½ tsp ginger, grated

• 1 tbsp lime juice (optional)

• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional)

• 2 tbsp green onions, chopped (for garnish)

• Sesame seeds for garnish

Directions

• Prepare the Sauce: In a small bowl, mix honey, soy sauce, sriracha, red pepper flakes, and lime juice. Set aside.
• Sauté the Shrimp: Heat oil in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
• Cook the Sauce: In the same pan, add garlic and ginger. Sauté for 30 seconds, then pour in the sauce mixture. Simmer for 1-2 minutes.
• Thicken the Sauce (Optional): Stir in the cornstarch slurry and cook for another minute until the sauce thickens.
• Combine & Serve: Return shrimp to the pan, toss well to coat, and cook for 1 more minute. Garnish with green onions and sesame seeds.
• Enjoy: Serve hot over rice, noodles, or as an appetizer.

Notes

• Adjust spice level by adding more or less sriracha and chili flakes.
• Add bell peppers or broccoli for extra texture and nutrition.

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