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 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 Sweet Restaurant Slaw

This style of slaw is popular across American diners and barbecue joints, known for its refreshing crunch and sweet, creamy dressing.

What I Love About This Recipe

The crisp cabbage and carrots combined with a sweet, tangy dressing make it an ideal side for fried chicken, sandwiches, or grilled meats. It’s simple yet addictive!

Alos Read : Air Fryer Honey Mustard Salmon Bites

Sweet Restaurant Slaw

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

150

kcal

Ingredients

• 4 cups shredded green cabbage

• 2 cups shredded carrots

• ½ cup mayonnaise

• ¼ cup apple cider vinegar

• ¼ cup granulated sugar

• 1 tablespoon Dijon mustard

• 1 teaspoon celery seed (optional)

• Salt and black pepper, to taste

Directions

• In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed (if using), salt, and pepper until smooth.
• Add shredded cabbage and carrots to the bowl and toss well to coat all the vegetables evenly.
• Cover and refrigerate for at least 1 hour to let the flavors meld and the cabbage soften slightly.
• Give the slaw a good stir before serving.

Notes

• For extra crunch, add thinly sliced green onions or bell peppers.
• Adjust sugar based on your preferred sweetness level.
• This slaw is best served chilled and can be made a day ahead.

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Origin Awesome Pasta Salad

Pasta salads have Italian-American roots and have become a staple in American cookouts and casual gatherings. This version adds a fresh, vibrant twist with crisp vegetables and zesty dressing.

What I Love About This Recipe

The medley of textures and flavors — tender pasta, crunchy veggies, and a bright, herby dressing — makes this salad a favorite any time of year. Plus, it’s easy to customize with your favorite add-ins.

Also Read : Big Mac Crispy Rice

Awesome Pasta Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• ⅓ cup olive oil

• 3 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 garlic clove, minced

• 1 teaspoon honey or sugar

• Salt and pepper, to taste

• 3 cups cooked pasta (rotini, penne, or farfalle)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ½ cup red bell pepper, diced

• ¼ cup red onion, finely chopped

• ½ cup black olives, sliced

• 1 cup mozzarella balls or cubes (optional)

• ¼ cup fresh basil, chopped

Directions

• Cook pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
• In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper.
• In a large bowl, combine pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and basil.
• Pour dressing over salad and toss gently to combine.
• Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

• Add grilled chicken or salami for extra protein.
• Substitute fresh herbs with dried Italian seasoning if fresh isn’t availabel
  
• This salad keeps well in the fridge for up to 3 days.

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Origin World’s Best Potato Salad

Potato salad is a beloved dish in many cultures, especially popular in American cookouts. This version takes inspiration from traditional recipes, elevated with fresh herbs and a flavorful dressing.

What I Love About This Recipe

The creamy yet tangy dressing pairs perfectly with tender potatoes and crisp celery. It’s easy to make ahead and gets better as the flavors meld.

Alos Read : Hot Muffuletta Dip

World’s Best Potato Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 3 pounds Yukon Gold or red potatoes, peeled and cut into chunks

• 1 cup mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1 teaspoon sugar

• Salt and freshly ground black pepper, to taste

• 3 celery stalks, finely chopped

• 1 small red onion, finely chopped

• 3 hard-boiled eggs, chopped (optional)

• 2 tablespoons fresh dill or parsley, chopped

Directions

• Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until potatoes are tender but firm, about 10–12 minutes. Drain and cool slightly.
• In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
• Add the warm potatoes, celery, red onion, and chopped eggs (if using) to the dressing. Gently toss to coat.
• Sprinkle fresh dill or parsley and mix lightly.
• Chill in the refrigerator for at least 1 hour before serving to allow flavors to develop

Notes

• Use waxy potatoes like Yukon Gold or red potatoes for best texture.
• Adjust the amount of mustard and vinegar for your preferred tanginess.
• Add crispy bacon bits for extra flavor.

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Origin Judy’s Strawberry Pretzel Salad

This popular American dessert dates back to the mid-20th century and is often a staple at holiday parties and summer picnics. It’s beloved for its perfect balance of salty, sweet, creamy, and fruity flavors.

What I Love About This Recipe

The combination of crunchy pretzel crust with creamy filling and bright strawberry topping is irresistible. It’s easy to make ahead, refreshing, and always disappears quickly!

Also Read : Colcannon Balls

Judy’s Strawberry Pretzel Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

280

kcal

Ingredients

• 2 cups crushed pretzels

• ¾ cup granulated sugar (divided)

• 1 cup unsalted butter, melted

• 8 oz cream cheese, softened

• 2 cups powdered sugar

• 2 cups heavy whipping cream, whipped to stiff peaks

• 1 (6 oz) package strawberry gelatin (Jell-O)

• 2 cups boiling water

• 4 cups fresh strawberries, sliced

Directions

• Preheat oven to 350°F (175°C).
• Mix crushed pretzels, ½ cup sugar, and melted butter in a bowl until combined. Press mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes and then cool completely.
• In a large bowl, beat softened cream cheese with remaining ¼ cup sugar until smooth. Fold in whipped cream gently until fully combined. Spread this mixture evenly over the cooled pretzel crust.
• Dissolve strawberry gelatin in boiling water, stirring well. Let it cool to room temperature but not set.
• Arrange sliced strawberries evenly over the cream cheese layer. Pour cooled gelatin over the strawberries. Refrigerate for at least 4 hours, or until fully set.

Notes

• For extra crunch, sprinkle chopped pretzels on top before serving.
• Substitute fresh strawberries with frozen (thawed) if needed.
• Make sure gelatin is cooled before pouring to prevent melting the cream layer.

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Origin Chicken Pot Pie Pasta Bake

Chicken pot pie has been a staple in American comfort food, tracing its roots back to European meat pies. This pasta version keeps the creamy, hearty filling but swaps the crust for pasta, making it an easy, oven-baked dish.

What I Love About This Recipe

This dish combines the best of both worlds—the creamy, cozy flavors of chicken pot pie with the heartiness of a baked pasta dish. It’s an easy, one-pan meal that comes together quickly, making it perfect for busy weeknights. The golden cheese topping adds an irresistible crunch!

Also Read : Baked Potato Soup

Chicken Pot Pie Pasta Bake

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

520

kcal

Ingredients

• 12 oz pasta (penne or rotini)

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 cups cooked, shredded chicken

• 1 cup frozen peas and carrots

• 1 cup frozen corn

• 1 (10.5 oz) can cream of chicken soup

• 1 cup milk

• ½ cup chicken broth

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1½ cups shredded cheddar cheese

• ½ cup grated Parmesan cheese

• ½ cup crushed Ritz crackers (optional, for topping)

Directions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• Cook pasta according to package directions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Sauté onion and garlic until softened.
• Stir in shredded chicken, frozen peas, carrots, and corn. Cook for 2-3 minutes.
• Add cream of chicken soup, milk, chicken broth, Italian seasoning, salt, and pepper. Mix until smooth and heated through.
• Stir in cooked pasta and 1 cup of shredded cheddar cheese. Transfer mixture to the prepared baking dish.
• Sprinkle remaining cheddar, Parmesan cheese, and crushed Ritz crackers on top.
• Bake for 20-25 minutes, or until bubbly and golden brown on top.

Notes

• For extra flavor, add cooked bacon or mushrooms.
• Swap cream of chicken soup with homemade white sauce for a fresher taste.
• Leftovers can be stored in the fridge for up to 3 days or frozen for later.

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Origin Cherry Cheesecake Dump Cake

Dump cakes originated in the U.S. as an easy dessert that requires no mixing—just “dump” the ingredients into a baking dish and let the oven do the work. The addition of a cheesecake layer gives this version a creamy twist on the classic.

What I Love About This Recipe

I love how effortlessly this cake comes together—no need for multiple bowls or complicated steps. The contrast between the tangy cheesecake layer, the sweet cherry filling, and the crumbly buttery cake is simply delicious. It’s also highly customizable; you can swap out the fruit filling or add nuts for extra texture. Perfect for potlucks, holidays, or last-minute cravings!

Also Read : Phirni Recipe

Cherry Cheesecake Dump Cake

Recipe by RecipeWikkiCourse: Recipes

Servings

12

servings

Prep time

5

minutes

Cooking time

40

minutes

Calories

461

kcal

Ingredients

• 1 (21-ounce) can cherry pie filling

• 1 (8-ounce) package cream cheese, softened

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 (15.25-ounce) box yellow cake mix

• ½ cup unsalted butter, melted

• ½ cup chopped pecans or almonds (optional)

Directions

• Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
• Spread the cherry pie filling evenly in the bottom of the prepared baking dish.
• In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
• Drop spoonfuls of the cream cheese mixture over the cherry filling and gently spread it.
• Evenly sprinkle the dry cake mix over the top without mixing.
• Drizzle melted butter over the cake mix, making sure to cover as much as possible.
• Sprinkle chopped nuts on top, if using.
• Bake for 45-50 minutes, or until the top is golden brown and bubbly.
• Let the cake cool for at least 10 minutes before serving. Serve warm or at room temperature.

Notes

• an extra rich flavor, use butter-flavored cake mix.
• You can use different fruit fillings like blueberry or apple for variations.
• Serve with vanilla ice cream or whipped cream for added indulgence.

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