From Scratch Soups

10/10/2026

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09/24/2026

Looking for a comforting meal that warms the soul? This Ground Beef and Gravy over Mashed Potatoes is a classic favorite! 😊🥔🍖
Ingredients:

- 2 lbs russet or Yukon Gold potatoes, peeled and cubed

- 4 tablespoons unsalted butter

- 1/2 cup whole milk, warmed

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1 lb lean ground beef

- 1 small onion, finely diced

- 2 cloves garlic, minced

- 2 tablespoons all-purpose flour

- 2 cups beef broth

- 1 tablespoon Worcestershire sauce

- 1/2 teaspoon dried thyme

- 1/2 teaspoon salt (or to taste)

- 1/4 teaspoon black pepper

- 1 tablespoon butter (optional, for richer gravy)

- Chopped fresh parsley (for garnish)

Directions:

1. Prepare the Mashed Potatoes: Start by placing your cubed potatoes in a large pot and covering them with cold water. Bring to a boil and cook for about 15 to 18 minutes, or until they’re fork-tender. Drain well, return the potatoes to the pot, and add in the butter, warmed milk, salt, and pepper. Mash everything together until smooth and creamy, then keep it warm.

2. Cook the Ground Beef: In a large skillet over medium-high heat, add the ground beef and diced onion. Cook for about 6 to 8 minutes until the meat is browned and crumbled. Stir in the minced garlic and cook for another 30 seconds. If there’s any excess grease, feel free to drain it off.

3. Make the Gravy: Sprinkle the flour over your beef mixture and stir continuously for 1 minute. Gradually pour in the beef broth while stirring. Add the Worcestershire sauce, thyme, salt, and pepper. Bring the mixture to a gentle simmer, allowing it to cook for 5 to 7 minutes until the gravy thickens. If you want to make it even richer, stir in an extra tablespoon of butter.

4. Assemble and Serve: Spoon those creamy mashed potatoes onto each plate or bowl and ladle the hearty ground beef and gravy right on top. Finish it off with a sprinkle of fresh chopped parsley, and serve it hot to your hungry family or friends!

Enjoy this delicious comfort dish! 🍽️

Looking for a comforting meal that warms the soul? This Ground Beef and Gravy over Mashed Potatoes is a classic favorite! 😊🥔🍖

09/22/2026

Creamy Garlic Parmesan Chicken Rotini
Ingredients
500g chicken breast tenders, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 300g rotini pasta, 2 tbsp butter, 3 cloves garlic (minced), 1 cup heavy cream, 1 cup freshly grated Parmesan cheese, fresh parsley (chopped), and salt and black pepper to taste.

09/21/2026

Cowboy Butter Chicken with Creamy Parmesan Spaghetti
Ingredients:

1.5 lbs boneless skinless chicken breasts, cut into thick-cut strips

12 oz spaghetti

6 tbsp unsalted butter, divided

8 cloves garlic, minced

2 tbsp Dijon mustard

1 tbsp fresh lemon juice

1 tbsp fresh chives, chopped

1 tbsp fresh parsley, chopped

1 tsp smoked paprika

1 tsp crushed red pepper flakes

1 tsp Italian seasoning

1 tsp salt

1/2 tsp black pepper

1.5 cups heavy cream

4 oz cream cheese, softened and cubed

1.25 cups freshly grated Parmesan

1 cup freshly shredded mozzarella

1/2 cup reserved pasta water

Directions:

Cook spaghetti in salted boiling water until al dente, reserve 1/2 cup pasta water, drain.

Pat chicken dry and season with salt, pepper, smoked paprika, and Italian seasoning.

Melt 3 tbsp butter in a large deep pan over medium-high heat.

Sear chicken strips 3-4 minutes per side until thick-cut pieces are golden-brown with crispy edges. Remove.

Lower heat to medium, add remaining 3 tbsp butter, garlic, crushed red pepper, Dijon mustard, lemon juice, chives, and parsley, whisking 1 minute to make the cowboy butter sauce.

Pour in heavy cream and bring to a gentle simmer.

Whisk in cream cheese until fully melted and smooth.

Add Parmesan and mozzarella one handful at a time until the sauce is thick, glossy, and velvety. Loosen with pasta water as needed.

Add spaghetti and toss until every strand is drenched in cowboy butter Parmesan sauce.

Plate chicken on one side and spaghetti on the other, finish with extra herbs.

09/20/2026

🍗 Heavenly Lemon-Garlic Butter Chicken Dinner Plate
Tender browned chicken gets coated with fresh herbs, garlic, butter and lemon before being served alongside fluffy rice, golden roasted potatoes and bright green broccoli.

Prep time: 20 minutes
Cooking time: 35 minutes
Servings: 4
Calories: approximately 720 kcal per serving

🛒 Ingredients

Chicken

🍗 650 g (1.4 lb) boneless, skinless chicken thighs, cut into chunky pieces
🧂 1 tsp salt, divided
🌶️ ½ tsp black pepper
🫒 2 tbsp olive oil
🧈 3 tbsp unsalted butter
🧄 5 minced garlic cloves
🍋 Zest of 1 large lemon plus 3 tbsp lemon juice
🍗 120 ml (½ cup) chicken stock
🌿 3 tbsp chopped fresh parsley
🌿 1 tsp dried oregano
🌿 ½ tsp dried thyme

Sides

🍚 250 g (1¼ cups) long-grain white rice
💧 500 ml (2 cups) water, or amount specified on the rice package
🥔 500 g small potatoes, quartered
🫒 1½ tbsp olive oil
🧂 Salt and pepper
🥦 350 g broccoli florets
🍋 1 lemon, sliced or cut into wedges
🌿 1 tbsp chopped parsley
👩‍🍳 Instructions
Get the potatoes crispy. Preheat the oven to 220°C/425°F. Coat the potatoes with olive oil, salt and pepper and roast for 25–30 minutes, flipping halfway through, until crisp outside and fluffy inside.
Prepare the rice. Rinse and cook the rice with the water and a pinch of salt for approximately 15–18 minutes, or follow the package timing. Let it stand covered for 5 minutes.
Prepare the chicken. Dry the chicken thoroughly, then coat with salt, pepper, oregano and thyme.
Brown the pieces. Heat olive oil in a skillet over medium-high heat. Sear the chicken without crowding the pan for roughly 7–9 minutes total, turning to achieve caramelized golden surfaces.
Build the sauce. Reduce to medium heat and add the butter and garlic. After 30 seconds, pour in the stock and stir in the lemon zest and juice; simmer for 2–3 minutes.
Finish cooking. Return or toss all the chicken through the sauce and cook another 2–4 minutes, as needed, until it reaches 74°C/165°F internally.
Finish with parsley. Take the pan off the heat and scatter in the chopped parsley, tossing the chicken until each piece is glossy with lemon-garlic butter.
Complete the plate. Steam the broccoli for 4–5 minutes. Arrange the rice, crispy potatoes, broccoli and chicken on each plate, spoon over the pan sauce and finish with lemon slices and parsley.
💡 Helpful Notes & Variations

Chicken breast can replace thighs, although larger pieces should be monitored carefully so they stay tender. For a stronger citrus flavor, add extra lemon zest rather than excessive juice, which can make the sauce sharply acidic. A pinch of chili flakes is also delicious if you prefer a little heat.

09/15/2026

Golden Garlic Butter Chicken Curry Alfredo with Broccoli and Bacon
Ingredients:

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

6 slices bacon, chopped

3 tablespoons unsalted butter, divided

5 cloves garlic, minced

1 small yellow onion, finely diced

1 1/2 teaspoons curry powder

1/2 teaspoon turmeric

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1 teaspoon kosher salt, divided

2 cups heavy cream

1 cup freshly grated Parmesan cheese

1/2 cup chicken broth

12 ounces fettuccine or penne pasta

3 cups broccoli florets

1/2 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper flakes, optional

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

1 tablespoon fresh lemon juice

Directions:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook for 5-7 minutes, stirring occasionally, until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.

Add 1 tablespoon of butter to the skillet. Season the chicken with 1/2 teaspoon salt, black pepper, curry powder, turmeric, paprika, and cumin. Add the chicken to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate.

Add the remaining 2 tablespoons of butter to the same skillet. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Let it simmer for 2 minutes to slightly reduce.

Reduce the heat to medium-low and pour in the heavy cream. Stir in the Italian seasoning, remaining salt, and crushed red pepper flakes if using. Simmer gently for 3-4 minutes, stirring frequently. Do not let the sauce boil rapidly.

Gradually stir in the Parmesan cheese until melted and the sauce becomes smooth, creamy, and glossy.

Add the cooked chicken and broccoli to the Alfredo sauce. Cover and cook for 3-4 minutes, or until the broccoli is bright green and tender-crisp. For softer broccoli, cook for another 2 minutes.

Add the drained pasta to the skillet and toss everything together until evenly coated. If the sauce is too thick, add a splash of reserved pasta water until it reaches your preferred consistency.

Stir in the lemon juice and half of the crispy bacon. Taste and adjust the seasoning if needed.

Garnish with the remaining crispy bacon, fresh parsley, cilantro, and an extra sprinkle of Parmesan. Serve hot with the creamy golden sauce spooned generously over the chicken, pasta, and broccoli.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 785 kcal | Servings: 6 servings

09/13/2026

Crispy Chicken with Creamy Pasta 🍗🍝

This Crispy Chicken with Creamy Pasta is a match made in heaven! Juicy, crispy chicken paired with a rich, creamy pasta sauce is the ultimate comfort food. It’s perfect for a family dinner or when you’re craving something indulgent and satisfying.

Ingredients:
For the Crispy Chicken:

4 boneless, skinless chicken breasts
1 cup breadcrumbs
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
2 eggs (beaten)
Salt and pepper to taste
Olive oil for frying
For the Creamy Pasta:

8 oz pasta (penne or fettuccine work great)
1 cup heavy cream
½ cup grated Parmesan cheese
3 cloves garlic, minced
2 tbsp butter
Salt and pepper to taste
Fresh parsley for garnish
Directions:
1️⃣ Prep the Chicken: Season the chicken breasts with salt and pepper. In one bowl, beat the eggs. In another bowl, mix breadcrumbs, Parmesan cheese, garlic powder, and paprika. Dip each chicken breast into the egg mixture, then coat with the breadcrumb mixture.
2️⃣ Cook the Chicken: Heat olive oil in a larg

09/12/2026

Parmesan Crusted Chicken with Creamy Garlic Sauce

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts

1 cup breadcrumbs (Italian-style or plain with seasoning)

1/2 cup grated Parmesan cheese

1 tsp garlic powder

1/2 tsp paprika

Salt & pepper to taste

2 eggs, beaten

2 tbsp olive oil

For the Creamy Garlic Sauce:

3 tbsp butter

4 cloves garlic, minced

2 tbsp all-purpose flour

2 cups milk (or half-and-half for extra creaminess)

1/2 cup grated Parmesan cheese

Salt & pepper to taste

Fresh parsley for garnish

Directions:

Prep chicken: Pound chicken breasts to even thickness. Season with salt, pepper, garlic powder, and paprika.

Coat chicken: Dip each breast into eggs, then coat with breadcrumbs mixed with Parmesan.

Cook chicken: Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove and keep warm.

Make garlic sauce: In the same skillet, melt butter. Add garlic and sauté 1 minute. Stir in flour, then slowly whisk in milk until smooth and thickened. Add Parmesan, salt, and pepper. Stir until creamy.

Serve: Pour creamy garlic sauce over chicken. Garnish with fresh parsley and enjoy with pasta, rice, or roasted veggies.

09/10/2026

Baked Caesar Chicken with Creamy Garlic Parmesan Penne
Ingredients:

1.5 lbs boneless skinless chicken breasts

12 oz penne pasta

1/2 cup creamy Caesar dressing

1.25 cups freshly grated Parmesan, divided

5 tbsp unsalted butter, divided

6 cloves garlic, minced

1 tbsp Italian seasoning

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

1.5 cups heavy cream

4 oz cream cheese, softened and cubed

1 cup freshly shredded mozzarella

1/2 cup reserved pasta water

2 tbsp fresh parsley, chopped

Directions:

Preheat oven to 400°F and line a baking sheet with parchment.

Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.

Coat each chicken breast with creamy Caesar dressing, then press 3/4 cup Parmesan onto the surface to form a thick crust.

Bake 22-25 minutes until the Parmesan crust is golden-brown with crispy browned spots. Rest 5 minutes, then slice into thick even slices.

Cook penne in salted boiling water until al dente, reserve 1/2 cup pasta water, drain.

Melt 5 tbsp butter in a large deep pan over medium heat, add garlic and stir 30 seconds.

Pour in heavy cream and bring to a gentle simmer.

Whisk in cream cheese until fully melted and smooth.

Add remaining 1/2 cup Parmesan and mozzarella one handful at a time until the sauce is thick, glossy, and velvety. Loosen with pasta water as needed.

Toss penne in the sauce until every tube is filled and coated. Plate sliced Caesar chicken on one side and penne on the other, finish with parsley.

09/09/2026

Parmesan Crusted Chicken with Creamy Garlic Sauce

INGREDIENTS

For the Chicken:

2 boneless, skinless chicken breasts

1/2 cup all-purpose flour

1/4 cup grated Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/8 teaspoon black pepper

For the Creamy Garlic Sauce:

1/2 cup butter

1/4 cup heavy cream

2 cloves garlic, minced

1/4 teaspoon salt

1/8 teaspoon black pepper

INSTRUCTIONS

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the Chicken: In a shallow dish, combine flour, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Dip each chicken breast into the mixture, turning to coat evenly.

Bake the Chicken: Place the chicken breasts on the prepared baking sheet and bake for 15-20 minutes, or until cooked through.

Make the Creamy Garlic Sauce: In a saucepan, melt butter over medium heat. Whisk in heavy cream, garlic, salt, and pepper. Cook and stir until sauce is smooth and slightly thickened.

Serve: Arrange the baked chicken breasts on plates and drizzle generously with the Creamy Garlic Sauce.
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