The BEST ever seafood stew, loaded with clams, mussels, cod, shrimp and scallops. So cozy, so hearty, so easy.

Cioppino tends to be one of those underrated stews that’s actually really easy to make, making it on your dinner table in less than an hour.

And it’s filled with all the seafood goodness – little neck clams, mussels, cod (or halibut), shrimp and scallops which gets cooked right in that garlicky, tomato-wine-based broth.

All you need to round out this meal is some freshly toasted baguette (or sourdough or french bread) slices to sop up this goodness, leaving zero leftovers behind.

This recipe can also easily be doubled or tripled, making it perfect for when company stops by for dinner.

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Easy Cioppino (Seafood Stew)

The BEST ever seafood stew, loaded with clams, mussels, cod, shrimp and scallops. So cozy, so hearty, so easy.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 4 servings

Ingredients

• 4 tablespoons unsalted butter
• 1 medium sweet onion diced
• 1 small fennel bulb cored and diced
• 2 tablespoons tomato paste
• 3 cloves garlic minced
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• ¾ cup dry white wine
• 1 (28-ounce) can petite diced tomatoes
• 2 cups vegetable stock
• 2 cups clam juice
• 1 bay leaf
• Kosher salt and freshly ground black pepper to taste
• 12 little neck clams scrubbed
• ½ pound mussels scrubbed and debearded
• 1 pound cod or halibut filets cut into 3/4-inch pieces
• ½ pound medium shrimp peeled and deveined
• 8 large sea scallops
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Melt butter in a large stockpot or Dutch oven over medium high heat. Add onion and fennel. Cook, stirring occasionally, until tender, about 8 minutes.
• Stir in tomato paste, garlic, oregano and red pepper flakes until fragrant, about 1 minute.
• Stir in wine, diced tomatoes, vegetable stock, clam juice and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 15 minutes; season with salt and pepper, to taste.
• Stir in clams and mussels. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams and mussels are just beginning to open, about 3-4 minutes.
• Stir in cod or halibut, shrimp and scallops. Reduce heat and simmer until cod or halibut, shrimp and scallops are just cooked through and clams and mussels have opened completely, about 3-4 minutes. Discard any unopened clams.
• Stir in parsley; season with salt and pepper, to taste.
• Serve immediately.

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A super easy, fast, budget-friendly one pot dinner! So hearty and so cozy with ground beef, rice and bell peppers.

If you love stuffed peppers, you will love this as a soup. It takes minimal effort and can be made in 45 min start to finish (with most of the time simmering so all the wonderful flavors can meld together).

The ingredient list is also not very long, with the main ingredients as ground beef, onion, bell peppers, and white rice.

Is this soup freezer-friendly? I will say that after some recipe testing, this soup will not freeze well with the rice as the rice can become mushy once thawed and reheated. If you plan to freeze, I recommend freezing without the rice, adding it in prior to serving. It will make all the difference.

My only ask is to serve with crusty bread, a light salad, and a sprinkling of mozzarella cheese right on top.

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Stuffed Pepper Soup

A super easy, fast, budget-friendly one pot dinner! So hearty and so so cozy with ground beef, rice and bell peppers.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 servings

Ingredients

• 1 tablespoon canola oil
• 1 pound lean ground beef
• 1 medium sweet onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 4 cloves garlic minced
• 1 ½ teaspoons Italian seasoning
• ¼ teaspoon crushed red pepper flakes
• 2 (14.5-ounce) cans diced tomatoes
• 1 (8-ounce) can tomato sauce
• 3 cups beef broth
• Kosher salt and freshly ground black pepper to taste
• 2 cups cooked white rice
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
• Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
• Stir in diced tomatoes, tomato sauce, beef broth and ground beef; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
• Stir in rice and parsley until heated through, about 1-2 minutes.
• Serve immediately.

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Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.

I promise you. This is truly the best meatless vegetarian chili recipe ever. Loaded with so many veggies, two different kinds of beans, and just enough spice to knock your socks off.

Plus, leftovers taste even better the next day, and it freezes so so well.

When ready to serve, top with your favorite toppings: sour cream, diced avocado, diced red onion, cilantro leaves, tortilla chips and/or crusty bread.

So hearty, so so good.

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Homemade Vegetarian Chili

Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8 servings

Ingredients

• 2 tablespoons canola oil
• 1 medium sweet onion diced
• 1 small poblano pepper diced
• 3 cloves garlic minced
• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons dried oregano
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can black beans rinsed and drained
• 1 (15-ounce) can kidney beans rinsed and drained
• 4 cups vegetable stock
• Kosher salt and freshly ground black pepper to taste
• 1 small sweet potato peeled and diced
• 1 medium zucchini diced
• ¼ cup chopped fresh cilantro leaves

Instructions

• Heat canola oil in a large stockpot or Dutch oven over medium heat.
• Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
• Stir in diced tomatoes, black beans, kidney beans and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, partially covered, until flavors have blended, about 15-20 minutes.
• Stir in sweet potato and zucchini, and cook until tender, about 10-15 minutes. Stir in cilantro; season with salt and pepper, to taste.*
• Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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THE BEST broccoli cheese soup there ever was! So creamy, so cheesy. Perfect for those busy weeknights + picky eaters!

Creamy, velvety, broccoli cheese soup with sneaked in veggies? Yes, absolutely. I am all in. And it is truly the most perfect creamy consistency (with the help of the potatoes) without weighing you down like you’ve just eaten a bowl of queso.

If you want to keep this completely vegetarian, vegetable stock is a great sub for the chicken stock. And if you want an even heartier version, half and half can be subbed for the heavy cream.

But the most important thing here is to use good quality cheese that has been freshly shredded. It will make all the difference. And be sure to add them a handful at a time to avoid clumps. We do not like clumps here.

When ready to serve, top with additional cheese (if desired) and some crusty bread for dipping purposes.

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Broccoli Cheddar Soup

THE BEST broccoli cheese soup there ever was! So creamy, so cheesy. Perfect for those busy weeknights + picky eaters!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6 servings

Ingredients

• ¼ cup unsalted butter
• 1 medium sweet onion diced
• 3 cloves garlic minced
• ½ teaspoon dried thyme
• ¼ cup all-purpose flour
• 3 ½ cups chicken stock
• 2 cups diced russet potatoes
• Kosher salt and freshly ground black pepper
• 5 cups finely chopped broccoli florets
• ½ cup heavy cream
• 8 ounces shredded extra-sharp cheddar cheese about 2 cups

Instructions

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
• Stir in garlic and thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken stock, scraping any browned bits from the bottom of the pot.
• Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
• Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste.
• Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.
• Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
• Serve immediately.

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The COZIEST soup with homemade, tender, juicy meatballs, little pasta noodles (ditalini pasta) and sneaked in greens!

It’s freezing cold outside but I have everything I need right here with the coziest meatball soup. It is basically a giant hug in a bowl that just makes you feel so warm and fuzzy inside.

Made with completely homemade little meatballs (store-bought is completely fine if you’re in a pinch), ditalini pasta (my favorite little tube-like pasta), and sneaked-in greens (totally fine to swap out spinach for the kale or your favorite greens).

It’s an incredibly versatile recipe, and I sometimes make it ahead of time, stirring in the kale right before serving. I also always have a fresh baguette on standby for dipping purposes.

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Italian Meatball Soup

The COZIEST soup with homemade, tender, juicy meatballs, little pasta noodles (ditalini pasta) and sneaked in greens!

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 8 servings

Ingredients

for the meatballs

• ¾ pound lean ground beef
• ¾ pound Italian sausage casing removed
• ½ onion grated
• ⅓ cup Panko
• ¼ cup whole milk
• 1 large egg
• 3 tablespoons freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves
• 3 cloves garlic minced
• 2 tablespoons chopped fresh basil leaves
• Kosher salt and freshly ground black pepper to taste

for the soup

• 1 tablespoon olive oil
• 3 cloves garlic minced
• 1 sweet onion diced
• 2 teaspoons Italian seasoning
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoons all-purpose flour
• 6 cups chicken stock
• 1 (15-ounce) can tomato sauce
• ¾ cups ditalini pasta
• ½ bunch kale stems removed and leaves chopped
• 3 tablespoons chopped fresh basil leaves

Instructions

for the meatballs

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine ground beef, Italian sausage, onion, Panko, milk, egg, Parmesan, parsley, garlic and basil; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-inch meatballs, about 1 tablespoon per meatball, forming about 45 meatballs.
• Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until cooked through, about 15 minutes; set aside.

for the soup

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
• Whisk in flour until lightly browned, about 1 minute.
• Gradually whisk in chicken stock and tomato sauce. Stir in meatballs. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
• Stir in pasta and cook until tender, about 8 minutes.
• Stir in kale until wilted, about 1-2 minutes. Stir in basil; season with salt and pepper, to taste.
• Serve immediately.

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So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.

This bowl of chicken stew is a much needed hug-in-a-bowl. A bowl so hearty, so cozy, so darn comforting. And it’s just what you need on a chilly, cold brisk night.

Loaded with the most tender chunks of chicken (thank you, chicken thighs), red potatoes and veggies. All we need is a vessel for dipping. Some crusty bread, biscuits, or even some cornbread. Take your pick.

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One Pot Chicken Stew

So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Servings 8 servings

Ingredients

• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken thighs cut into 1-inch chunks
• Kosher salt and freshly ground black pepper to taste
• 1 medium sweet onion diced
• 3 carrots peeled and diced
• 2 celery ribs diced
• 3 cloves garlic minced
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• ½ cup dry white wine
• 2 ½ cups chicken stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 pound red potatoes cut into 3/4-inch chunks
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add chicken to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
• Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the stockpot.
• Stir in chicken stock, thyme, bay leaves and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.
• Stir in potato; simmer until potatoes are just tender and stew has thickened, about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
• Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!

I love all chicken noodle soups. Truly, I do. I love an Instant Pot version. A crockpot version. A stovetop version. You name it.

But this one. This lighter cream soup version. Yup, this one has completely stolen my heart.

Now this is not a thick nor super heavy soup say like clam chowder. It’s a slightly thickened broth, perfectly lightened up creamy goodness.

And you get to use up that leftover rotisserie chicken! Don’t have any on hand? Any kind of shredded/diced chicken breast/thighs will work beautifully here.

Creamy Chicken Noodle Soup

Yield: 8 servings

prep time: 20 minutes

cook time: 30 minutes

total time: 50 minutes

So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!

4.00 stars (1 ratings)

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chicken

Creamy Chicken Noodle Soup

20 minutes30 minutes

Chungah Rhee

Ingredients:

• 1/4 cup unsalted butter
• 1 sweet onion, diced
• 3 carrots, peeled and sliced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 2 teaspoons finely chopped fresh thyme leaves
• 1/4 cup all-purpose flour
• 1/4 cup dry white wine
• 6 cups chicken stock
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 3 cups leftover shredded rotisserie chicken
• 2 cups wide egg noodles
• 1/2 cup heavy cream
• 1/2 cup frozen green peas
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
2. Whisk in flour until lightly browned, about 1 minute.
3. Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
4. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
5. Stir in chicken and pasta and cook until tender, about 10-12 minutes.
6. Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
7. Serve immediately.

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So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!

This soup in rotation along with this has been my lifeline since we got back to Chicago. It’s back to 30 degree days (not awful but still soup weather!) so it’s been keeping me warm and cozy until the weather breaks.

It’s also super helpful that this comes together so stinking fast, especially when you opt out of the crispy won ton strips. Although, let’s be honest, the won ton strips are quite wonderful – both for snacking and topping your soup.

Egg Drop Soup

Yield: 6 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!

0.00 stars (0 ratings)

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appetizer

Egg Drop Soup

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 3 tablespoons cornstarch
• 2 teaspoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon ground white pepper
• 5 cups chicken stock
• 1 tablespoon rice wine vinegar
• 2 teaspoons reduced sodium soy sauce
• 4 eggs, lightly beaten
• 1 green onion, thinly sliced

For the crispy wontons

• 1 cup vegetable oil
• 1 (12-ounce) package won ton wrappers, cut into strips

Directions:

1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
3. Heat sesame oil in a large stockpot or Dutch oven over medium heat.
4. Stir in garlic and ginger until fragrant, about 1 minute. Stir in turmeric and pepper.
5. Stir in chicken stock. Bring to a boil; reduce heat and simmer until flavors have blended, about 5-10 minutes.
6. Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes. Stir in rice wine vinegar and soy sauce.
7. Gradually add eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
8. Serve immediately with won ton strips, garnished with green onions, if desired.

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Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

Chicken and potatoes in a hearty white bean stew? Yes, please!

Not to mention those sneaked in greens.

This is so incredibly perfect for those cold, winter nights, or any time you need something cozy and comforting.

This bad boy will seriously warm you up in no time.

Chicken and White Bean Stew

Yield: 4 servings

prep time: 20 minutes

cook time: 55 minutes

total time: 1 hour 15 minutes

Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

5.00 stars (4 ratings)

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chicken

Chicken and White Bean Stew

20 minutes55 minutes

Chungah Rhee

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 3 large shallots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 pound baby red potatoes, halved
• 1/2 bunch kale, stems removed and leaves torn into bite-sized pieces

Directions:

1. Preheat oven to 325 degrees F.
2. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
3. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Add shallots and celery, and cook, stirring occasionally, until tender, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute.
5. Whisk in flour until lightly browned, about 1 minute.
6. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, cannellini beans, thyme, rosemary and potatoes. Return chicken to the skillet.
7. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
8. Stir in kale until wilted, about 2 minutes; season with salt and pepper, to taste.
9. Serve immediately.

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Made so easily right in your crockpot! Loaded with shredded chicken, hominy and green chiles. So cozy, so good.

Chicken posole is a traditional Mexican stew, typically made with hominy, stewed meat and all the toppings (shredded cabbage, sliced radishes, avocado, and/or lime wedges).

This crockpot version is our take on this lovely classic, made so easily right in the slow cooker for an all-day simmer.

Not to mention the bone-in chicken thighs yielding the most flavorful chicken stock. If needed, boneless chicken thighs (or breasts) can work as an appropriate sub (but I highly recommend bone-in for extra flavor).

When ready to serve, sprinkle on some of your favorite desired toppings for a complete hearty meal.

Slow Cooker Chicken Posole

Yield: 8 servings

prep time: 20 minutes

cook time: 8 hours

total time: 8 hours 20 minutes

Made so easily right in your crockpot! Loaded with shredded chicken, hominy and green chiles. So cozy, so good.

0.00 stars (0 ratings)

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chicken

Slow Cooker Chicken Posole

20 minutes8 hours

Chungah Rhee

Ingredients:

• 4 bone-in, skinless chicken thighs
• 4 cups chicken stock
• 1 (25-ounce) can white hominy, drained
• 2 (4-ounce) cans diced green chiles
• 1 sweet onion, diced
• 1 poblano pepper, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 2 medium tomatillos, diced
• 1/2 cup chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice

For serving

• Shredded cabbage
• Sliced radish
• Crumbled queso fresco
• Tortilla chips
• Lime wedges

Directions:

1. Place chicken into a 6-qt slow cooker. Stir in chicken stock, hominy, green chiles, onion, pepper, garlic, cumin and oregano; season with salt and pepper, to taste.
2. Cover and cook on low heat for 6-8 hours. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
3. Stir in tomatillos, cilantro, lime juice and chicken into the slow cooker; season with salt and pepper, to taste.
4. Serve immediately with desired toppings.

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