comfort food recipe

Is there anything more comforting than a bowl of chicken noodle soup﻿? This Instant Pot recipe from Delish.com makes light work of this homestyle classic.

Instant Pot Chicken Noodle Soup

olive oil

yellow onion, chopped

carrots,

celery,

garlic,

thyme leaves

bay leaves (optional)

chicken breasts (about 4)

Kosher salt

black pepper

chicken broth

c. water

egg noodles

red pepper flakes (optional)

lemon (optional)

tbsp. parsley,

What kind of chicken do you prefer in your soup?

Made this recipe last night exactly as written with the exception of I cook my noodles separately and store them separately. Delicious!

Thank you for the recipe. I did just release pressure after 30 min of natural release.

The BEST Chicken Noodle Soup! I love this recipe especially for my Instant Pot! I like all the seasonings and the timing for the Instant Pot is very good, which I don't find with some other recipes offered by other people. Delish is my go-to for most of my Instant Pot or other recipes as well. I trust DELISH! 

We are always watching what we eat so I do a bit of substituting occasionally. I use cauliflower instead of noodles. I also, always, add sliced Bella (cremini) mushrooms, learned this trick from my girlfried. It is yummy! I saute the mushrooms in another Big Pot and add the cauliflower AFTER sauteing the bellas. I then add more chicken broth to the Mushrooms and Cauliflower add Peas (we like veggies) and cook just 1/2 way. I then take everything that is in my Instant Pot (prepared exactly as the Delish recipe) and add it to my larger pot (I should have bought the 8 quart), I finish cooking it altogether. Usually I find it needs a bit more seasoning when it's in the big pot. Only because I have added more things, including more chicken or carrots on occasion. I like a very hearty soup and the meal to last 2 days.

That's it for me. I love DELISH! Highly recommend her other recipes as well. Thanks for reading! 💖

Delish - this is now my go-to for chicken noodle soup. Satisfies the craving for soup in the winter months :)

I’m going to use cheese tortellini & boil separately (since idk if they’ll cook right in the pot w everything else) Add fresh shredded Parmesan & maybe a jalapeño pepper for a little kick. This is how I usually made this before I got my instant pot.

I used rotini just because sometimes egg noodles just dissolve away if you cant est it as soon as it's done. It was delicious!

Really like making this....!!!

curious though how much salt and pepper people tend to generally use?

While I agree this took longer than expected, the results were well worth it. I wasn't bothered by the time it took from start to finish, but I will probably do a quick release next time as I don't really think the natural pressure release is required and will shave off about 15 minutes.

The flavor was wonderful. I chose to add the lemon juice at the end and I thought it was a nice touch to brighten it a little. I was surprised to get such good flavor from using chicken stock and boneless, skinless chicken breasts. For the 4 cups of broth, I used Better Than Bouillon rather than a canned chicken broth.

I used two packages of chicken breasts (so, six in total) and I cooked it for 8 minutes. I also used one whole 12-ounce package of wide egg noodles because I didn't want to leave such a small amount in the package. In doing this, there was a little less liquid since the extra noodles absorbed it, but it wasn't a big deal.

I'll definitely make this my go-to IP chicken soup recipe. The prep is easy and the total time is mostly hands-off, so I can let it go and do other things, and I really liked the flavor.

https://streaming.hearstdigitalstudios.com/383fa13c-5356-4a5c-8552-4d5b9083e35f/video_rover_16x9_1080p_hd_1539286200_34706.mp4

This Chicken Noodle Soup Is The Cure For That Pesky Cold

This soup is truly like lasagna in a bowl. It’s packed with the familiar flavors of lasagna, with an ooey-gooey cheesy yum that gets stirred in right before eating. It&#x27;s a fantastic comfort meal!

Lasagna Soup

c. shredded mozzarella cheese (If you can find shredded whole milk mozzarella, use that!)

ricotta

c. Parmesan cheese

kosher salt

black pepper,

1-1/2 lbs. Italian sausage

yellow onion, chopped (about 3 c. chopped)

garlic cloves, minced

oregano

red pepper flakes

T. tomato paste (add more for even deeper tomato flavor)

tomatoes

bay leaves

c. low-sodium chicken stock

mafalda pasta

basil leaves, sliced thinly

https://mediavine-res.cloudinary.com/video/upload/bnhuat4f355wow09lo3l.mp4

This easy Lasagna Soup has everything you love about lasagna, all in one bowl! It's the original lasagna soup recipe and the ultimate comfort food with a fantastic ooey-gooey cheesy yum. Recipe includes directions for stovetop, Crock-Pot, and Instant Pot!

The BEST Lasagna Soup

Chicken Pot Pie with Biscuits! Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping. YUM.

Chicken Pot Pie with Biscuits

2 cups flour

tablespoon baking powder

sugar

1/2 teaspoon kosher salt

salted butter

3/4 cup whole milk

thyme

shallots

carrots, peeled and sliced thinly (about 2 cups)

celery stalks, chopped (about 1 cup)

flour

dry white wine (optional)

milk

chicken (I use a rotisserie chicken)

peas

salt

lemon juice, black pepper, etc.

Biscuits

Preheat the oven to 425 degrees. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass, or&#8230; just a knife. Let&#8217;s not be too precious here.

Preheat the oven to 425 degrees. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass, or... just a knife. Let's not be too precious here.

Chicken Pot Pie with Biscuits Step 1

Filling

Melt the butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Add a splash of wine; let it sizzle out. Slowly and gradually, add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup. Add chicken and peas. Season with salt, pepper, and lemon juice.

Chicken Pot Pie with Biscuits Step 2

Bake

Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.

Chicken Pot Pie with Biscuits Step 3

Eddie and I will have this dish this week because we need to "taste test" it! Having company from out of town in our new city and want to have a comfort food dinner right off the bat!  This IS that dinner!  Kitty

Another delicious and easy recipe from your website! I made this tonight and it was a huge hit! So hearty, comforting, and full of flavor.

Thanks for the tip! I actually chopped up some green beans and added them in and it was delicious!!!

Hi!  I am loving your recipes and want to make this Chicken Pot Pie with biscuits.  My problem is whenever I prepare a dish with biscuits on top and then bake, my biscuits are always doughy on the bottom---is there a way to prevent this?  Otherwise I bake the biscuits beforehand then add to the top of the dis and bake a few minutes longer.

I can confirm canned biscuits are wonderful on top! Made last night and everyone raved!

Amazing!! It would be so cool to see this as an instant pot recipe !

Just finished having this for dinner and wow, I think this is one of the best meals I've had in a while! The biscuits are so flaky and delicious and the filling is so flavorful. 

Will definitely be making this again. I don't have a dutch oven so I used a 12 inch cast iron and it still turned out great.

Hey guys! It is taking a little bit longer for the biscuits to cook on top. Any tips  to help with this would be great!

I’ve made pot pie with biscuits for years, although never with the splash of wine. Definitely going to add that. With Thanksgiving on the horizon, use left over turkey and top with stuffing.  Really good and uses all the pieces of turkey too small for a sandwich.

https://content.jwplatform.com/videos/LGPRgpwf.mp4

Chicken Pot Pie with Biscuits! Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping.

If you've ever wondered how to make gnocchi even better, the answer is a homemade pesto bechamel and baking the dish to perfection.

Baked gnocchi with pesto parmesan bechamel recipe

unsalted butter

garlic cloves, finely chopped

plain flour

store-bought gnocchi, cooked to packet instructions, refreshed

tbs toasted pine nuts,

finely grated parmesan

basil leaves

parsley leaves

baby spinach leaves

finely grated Comté or cheddar

Chicken and rice is the perfect comfort food for any time of the year.

Chicken and Rice Recipe

lb. (approx.) whole chicken

celery; rough chopped

sweet onion; diced

pepper – divided

celery salt

parsley

white rice

In a large stock pot bring water, chicken,...

In a large stock pot bring water, chicken, celery, onion, 1/2 teaspoon pepper, 1/2 teaspoon salt, oregano, celery salt, 1 teaspoon parsley to boil, cover and reduce to a simmer for at least 1 hour (2-3 hours would be even better).

Once simmering is complete, remove chicken to cool...

Once simmering is complete, remove chicken to cool in order to debone. Let broth continue to simmer and reduce.

When cool enough to handle, debone chicken.

Remove all broth from pot (or use another...

Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice, chicken, remaining pepper, salt and parsley. Cover and simmer for 15 minutes.

After 15 minutes stir in another cup of...

After 15 minutes stir in another cup of broth. Cover and simmer for 5 minutes.

Continue to add broth, stir, cover and simmer...

Continue to add broth, stir, cover and simmer for 5 minutes at a time until rice is done.

Salt and pepper to taste.

Cheeseburger bread pudding is perfect game day food! Cheeseburgers get chopped and cooked in a rich custard to make a comforting casserole with no more work than whisking together some eggs.

Cheeseburger Bread Pudding

2 packs White Castle cheeseburgers

eggs

tsp black pepper

garlic powder

cheddar cheese

ketchup (for garnish)

yellow mustard (for garnish)

Microwave the burgers according to their package instructions. Once cooked, and cool enough to safely handle, chop the burgers into roughly 1&quot; pieces- about 4 pieces per slider.

Spray a 9x13&quot; casserole dish with non stick cooking spray. Add the chopped cheeseburgers to it- spreading out in an even layer.

Add all of the remaining ingredients, except for the ketchup &amp; mustard, to a small mixing bowl. Whisk together until evenly combined.

Pour this mixture evenly out overtop of the burger pieces in the casserole dish. Gently stir the mixture to combine- doesn&#39;t have to be perfect.

Bake at 400° for 30 minutes, or until golden brown and no excess moisture remains.

Let the dish cool for 5-10 minutes. Run a knife around the edges of the dish to release the bread pudding from the pan.

Slice and serve with a drizzle of both ketchup and yellow mustard.

Pork Chops with Creamy Mushroom Orzo

pork chops, 3/4 inch (2 cm) thick

tbsp butter

lb (225 g) white mushrooms, quartered

garlic cloves, chopped

tbsp (15 ml) whole-grain mustard

(200 g) orzo

(180 ml) 15% cooking cream or 35% cream

(140 g) baby spinach

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

In a large, deep non-stick skillet over medium-high heat, brown the meat in 2 tbsp of the butter for 3 minutes on each side. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown the mushrooms in the remaining butter for 4 minutes. Add the garlic and mustard. Cook for 1 minute while stirring. Add the broth and orzo. Bring to a boil and cook for 6 minutes or until the orzo is al dente, stirring a few times. Add more broth as needed. Season with salt and pepper.

Pour the cream into the skillet and let reduce slightly. Add the spinach and mix to combine. Return the pork to the skillet. Coat in the sauce and reheat for 2 minutes. Adjust the seasoning.

Serve the pork chops with the orzo and mushrooms. Serve with a green salad, if desired.

Vraiment une très bonne recette à refaire . Très facile  et le goût est excellent.

Délicieux, rapide, peu de vaisselle. Onctueux à souhait même avec la crème 15%.

Vraiment très bon et si simple à faire! Les quantités pour la sauce était parfaite de mon côté. J’ai enfin trouvé une bonne recette à faire avec des côtelettes de porc, lorsqu’elle sont en spéciales. C’est vrai que ça pourrait être tout aussi délicieux avec des poitrines de poulet.

J'ai ajouté du romarin frais et un peu moins de bouillon. C'est une recette que je vais refaire et qui est facile a personnaliser en remplaçant le porc par du poulet ou en ajoutant du basilic ou du persil. Excellent!!

Très bon et  facile à faire, ça ressemble a un rizotto il ne manque que le fromage, je vais même l'essayer

J’ai préparé la recette tel quel mais remplacé les côtelettes de porc par des poitrines de poulet tranchées sur l’épaisseur. Succès à la maison. À refaire absolument! Merci Ricardo et toute l’équipe!

Vraiment délicieux et très facile à cuisiner! Franchement, chapeau! (Avec un peu plus d'ail et de moutarde pour ma part!)

Moi qui ne mange JAMAIS de champignons... avec l'ail et la moutarde la sauce est délicieuse

Discover a delectable recipe for Creamy White Cheese Chicken Lasagna that promises to tantalize your taste buds with its rich flavors and creamy texture. This mouthwatering dish features layers of tender chicken, spinach, and a blend of cheeses nestled between lasagna noodles and smothered in savory Alfredo sauce. Perfect for family dinners or entertaining guests, this indulgent recipe is sure to become a household favorite.

Creamy White Cheese Chicken Lasagna 

lasagna noodles

onion, chopped

chicken breast,

ricotta cheese

mozzarella cheese, shredded

white cheddar cheese, shredded

spinach, chopped

jars (15 oz each) Alfredo sauce

Italian seasoning

Preheat oven to 350°F (175°C) and grease a 9&#215;13 inch baking dish.

Cook lasagna noodles according to package instructions, then drain and set aside.

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent.

In a mixing bowl, combine ricotta cheese, egg, 1 cup of mozzarella cheese, salt, pepper, and Italian seasoning. Mix until well combined.

Spread a layer of Alfredo sauce at the bottom of the prepared baking dish.

Begin layering the lasagna: Arrange 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the shredded chicken, 1 cup of mozzarella cheese, 1 cup of white cheddar cheese, and 1 cup of chopped spinach. Repeat this layering process.

Finish the lasagna with the remaining lasagna noodles, Alfredo sauce, and the remaining mozzarella and white cheddar cheeses.

Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Once baked, let the lasagna stand for 10 minutes before serving to allow it to set.

Sweet and sticky honey BBQ glazed chicken paired with indulgent, creamy garlic Parmesan potatoes for a balanced, protein-rich dinner that satisfies comfort food cravings.

Honey BBQ Chicken + Garlic Parmesan Potatoes

boneless, skinless chicken breasts (about 6-8 oz each)

honey (raw honey recommended

BBQ sauce (your favorite brand)

butter

garlic cloves,

heavy cream

Parmesan cheese

Salt and pepper

fresh parsley, chopped (for garnish)

Preheat the oven

Set your oven to 375°F (190°C) and allow it to preheat while you prepare the chicken. Line a baking dish or sheet pan with parchment paper or aluminum foil for easier cleanup.

Prepare the honey BBQ sauce

In a medium bowl, whisk together the honey, BBQ sauce, olive oil, garlic powder, salt, and pepper until well combined. The mixture should be smooth and glossy. Set aside about 1/4 cup of the sauce to use for basting later.

Prepare the chicken

Place the chicken breasts in the prepared baking dish. If the chicken breasts are very thick, you can butterfly them or pound them to an even thickness (about 3/4 inch) for more even cooking. Pour the honey BBQ sauce mixture over the chicken, turning each piece to ensure it's completely coated on all sides.

Bake the chicken

Place the chicken in the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part. Baste the chicken with the reserved sauce halfway through the cooking time for extra flavor and moisture.

Top 12 comfort food recipe recipes from across the web

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Top Tags

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Top 12 comfort food recipe recipes from across the web

The most viewed comfort food recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chicken Noodle Soup

Lasagna Soup

Chicken Pot Pie with Biscuits

Baked gnocchi with pesto parmesan b...

Chicken and Rice Recipe

Cheeseburger Bread Pudding

Pork Chops with Creamy Mushroom Orz...

Creamy White Cheese Chicken Lasagna...

Creamy White Cheese Chicken Lasagna...

Honey BBQ Chicken + Garlic Parmesan...

Cracker Barrel Broccoli Cheddar Chi...

Creamy Smothered Chicken and Rice

The most viewed comfort food recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine