Ham and Cabbage Soup, and the Day I Didn’t Hate Kindergarten

Ham and cabbage soup is what I make when there’s leftover ham sitting in the fridge and a head of cabbage that needs to be used before it goes too far. I add potatoes and broth, and at some point, it just becomes soup. I usually make it in the slow cooker because I don’t feel like standing over the stove for something that’s this simple, but if you want to do it on the stovetop you can. It’s the same ingredients, just a different amount of attention.

I grew up on this kind of soup. My grandmother was always making something in a giant pot that felt too big, and I would drag a chair over to the stove so I could reach the pot and stir, which she let me do even though I probably wasn’t helping anything. That’s where I told her everything, while standing there, watching something simmer away.

I hated kindergarten. I have an August birthday, so I was on the younger side, I was also painfully shy, the kind of shy where getting on the bus felt like a full-body event and walking home alone afterward was worse. I didn’t want to be there, I didn’t talk, I just waited for it to be over. And then one day, it wasn’t terrible.

I came home, climbed up on the chair, started stirring whatever soup she had going, and she asked me, like she always did, “How was school?” And I said, “It was good today.”

She looked at me like, this is new. “Why?” And I said, “A man came and sang that song that’s always on the radio. The Rhinestone Cowboy one.” She just nodded. “Oh. That’s nice.”

That was it. Back to soup.

A couple days later, that song comes on the radio again and she goes, “Oh, that’s your song. The one from your school.” My parents are in the room now. “What do you mean, your song?” And she says, “The man who came to her class and sang it.” My mom turns to me. “What man?” “The man. He had a guitar. He sat in one of those tiny chairs and sang Rhinestone Cowboy.”

“Like… a parent?” “I don’t know. Maybe someone’s grandpa.” They just stared at me. “There is no way,” my dad goes. “That’s Glen Campbell.” And I’m like, okay.

“That’s Glen Campbell,” my mom repeats, already halfway out of her chair. “That’s not someone’s grandpa. That’s Glen Campbell.” Which meant nothing to me.

He sat in a tiny chair. He sang a song while we had snack on the rug. He gave everyone a high five and that felt like enough.

When my mom did finally ask the teacher, it was confirmed Glen Campbell was there, at the height of everything, number one song on the radio, huge star, just… sitting in a kindergarten classroom singing Rhinestone Cowboy to a bunch of five and six year olds like it was a completely normal thing to be doing. Turns out he was friends with my teacher.

My parents had a million questions after that. “What did he say?” “What was he like?” “How long was he there?”

And I had nothing. I remember the chair. I remember the guitar. I remember the high five.

And I remember coming home and standing at the stove, stirring soup, telling my grandma about it like it was just another thing that happened. That’s the only part that stuck.

This soup is the same thing. It’s not trying to be anything mind blowing. It’s cabbage that cooks all the way down, the potatoes give the broth a little body, the ham hock holds most of the flavor, and if you let it sit overnight it’s even better the next day.

It’s ham and cabbage soup.

Just… not the kind you think about too much while it’s happening.

What This Soup Turns Into

• Brothy, not thick, not watery.
• The cabbage cooks down and softens into the broth.
• Potatoes break down enough to give it mouthfeel.
• Ham is in every bite, and the flavor runs through everything because of the ham hock.
• Savory, slightly salty from the ham, with some sweetness from the cabbage and carrots.
• Chunky enough to know what’s in it, but nothing feels off.
• Better the next day once it’s had time to sit in the fridge.

Ingredients

• Low sodium chicken or vegetable broth – don’t start salty or you’ll spend the rest of the time adjusting it. You’re building this from the start, not fixing it later.
• Yellow onion – the first thing in the pot, every time.
• Carrots – they come through a little sweeter than expected.
• Celery – the one ingredient you notice when it’s missing.
• Garlic – two cloves is standard. More is a decision.
• Green cabbage – it looks like too much until it isn’t. Give it time, it changes on its own.
• Russet potatoes – they soften and give something back to the broth.
• Ham – cut into pieces, not tiny scraps. If you’re starting from a whole ham, this is how I make and carve a bone-in holiday ham.
• Parsley – it feels necessary. Dried in the soup, fresh for garnish.
• Dried rosemary – tiny, but mighty.
• Coarse ground pepper – needed.
• Ham hock – this is where the flavor comes from. This isn’t where you hold back. It’s used the same way in my grandmother’s sauerkraut recipe.

How to Make Ham and Cabbage Soup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (everything goes in)
  Add the broth, onion, carrots, celery, garlic, cabbage, potatoes, ham, parsley, rosemary, and pepper to the slow cooker. Give it a quick stir so nothing’s sitting dry on top acting like it’s not part of this.
• Step Two (ham hock, obviously)
  Set the ham hock right in the middle and press it down so it’s mostly under the broth. That’s where the depth comes from.
• Step Three (leave it alone)
  Cover and cook on low for 6 to 8 hours or on medium for about 4. The cabbage cooks all the way down, the potatoes soften, and the whole thing starts to smell like it’s been going all day.
• Step Four (take it out, put it back)
  Pull out the ham hock. If there’s anything worth keeping on it, pull it off and drop it back into the pot. Give it a stir so everything finds its place again.
• Step Five (taste it first)
  Taste the broth before you add anything. The ham and the ham hock have already done a lot here. You’ll know if it needs anything.
• Step Six (serve it)
  Ladle it into bowls, add a little fresh parsley if you have it, and that’s it. Bread on the side if you want it.

Stovetop Directions

If you’d rather make this on the stove, heat a little olive oil in a large pot and cook the onion, carrots, and celery for 5 to 6 minutes until they start to soften. Add the garlic and cook another minute, then add the broth, cabbage, potatoes, ham, parsley, rosemary, pepper, and the ham hock. Bring it to a simmer and let it cook for 20 to 25 minutes, until the vegetables are tender and the broth has taken on that same ham-forward flavor. Pull out the ham hock, add back any meat, and that’s it. This method will have less flavor. It just gets to the end faster.

Recipe Tips

• Don’t add salt at the beginning. Between the ham and the ham hock, it’s likely enough. Taste it at the end.
• Use low sodium broth. If you don’t have it, use 4 cups broth and 2 cups water or you’ll spend the rest of the time trying to fix it.
• This works best with leftover ham from a bone-in ham, since that’s where the ham hock comes from. Spiral hams won’t give you one.
• If you don’t have a ham hock, you can buy one in the meat section. They usually have them.
• If you don’t have leftover ham, use a ham steak and cut it into pieces. It will work, just not the same depth. Don’t use deli ham. It won’t hold together.
• Cut your vegetables roughly the same size so nothing is done too early while something else is still catching up.
• Cabbage shrinks more than you think it will. What looks like too much isn’t.
• If you want to add more to it, white beans, cauliflower, or kale fit. Just don’t overload it to the point where it stops being soup.

Storage

• Store leftovers in an airtight container in the fridge for 3 to 4 days. It tastes better the next day.
• The potatoes keep softening as it sits, and the cabbage cooks down even more.
• If it starts tasting too strong, add a little water or broth and warm it back up.
• This doesn’t freeze well. The potatoes don’t come back the same and the texture changes.
• Reheat gently on the stove or in the microwave until hot. It doesn’t need much.

FAQs

• Why does my broth look cloudy?
  It’s the potatoes and everything moving as it cooks. That’s normal.
• Why does it smell stronger after a day in the fridge?
  Cabbage keeps going. That’s part of it.
• Do I need to skim anything off the top?
  No. This isn’t that kind of soup.
• Why do my potatoes feel like they’re disappearing?
  They break down as they cook. That’s where some of the body comes from.
• Can I leave it in the slow cooker longer than 6 to 8 hours?
  You can, but everything will go further than you want it to.
• Why does this taste different every time I make it?
  Because the ham is always a little different. That’s what drives most of the flavor.
• Can I make this without cabbage?
  You can, but then it’s a different soup.

From My Kitchen Notes

Not recipe tips, just musings.

• Some things get better the longer they sit. Not everything, but this does.
• I had no idea Glen Campbell was a big deal, so he wasn’t. He was just a man in a tiny chair with a guitar, and that was enough for me.
• I still don’t care about celebrities or their opinions.
• I hated kindergarten, but I liked standing at the stove afterward, which is probably the only part that mattered.
• There’s a moment where everything in the pot still feels separate. It doesn’t stay that way.
• The fact that I thought Glen Campbell was a grandpa, but he was really in his forties makes me laugh now.
• Ham is the driver here. The rest falls into place if you give it time.
• There are things you don’t recognize as important when they’re happening. That doesn’t make them less real.
• Some things only make sense later, and some things don’t need to.
• A ham hock and a Polish grandmother, neither is subtle. Neither asks for approval, but both change everything they touch.
• You can leave things out of this soup, but you’ll know.
• There’s a point where not doing anything becomes the decision. Noted.
• Not everything in the pot is meant to stand out. Some things are there to carry everything else.
• I don’t remember most of kindergarten. I remember the smell of soup after, and this story because it was repeated back to me many times during my childhood.
• You can make something out of whatever you have, but it only works if you let it change.
• There are ingredients you add because they’re necessary, and ingredients you add because you know what happens if you leave them out.
• Some things don’t declare themselves while they’re happening. They just become obvious later.
• You can stand right next to something and not realize what you’re looking at.
• There’s always more going on in a pot like this than it looks like from the outside.

More Brothy Soups

• Wonton Soup – clear broth, quick, simple.
• Minestrone Soup – vegetables, beans, broth.
• Slow Cooker Thai Chicken Noodle Soup – broth, noodles, slow cooked.
• Thai Chicken Curry Soup with Coconut Milk – brothy, coconut, a little richer.

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Ham and Cabbage Soup

Ham and cabbage soup with potatoes, cabbage, and ham cooked into a brothy soup with soft vegetables and a savory broth. Slow cooker or stovetop depending on how you make it.

Course Main Course, Soup

Cuisine American

Keyword cabbage soup with ham, ham and cabbage soup, ham cabbage potato soup, leftover ham soup, slow cooker cabbage soup

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 6

Calories 240kcal

Author Cathy Pollak

Equipment

• slow cooker Cooks the soup low and slow for better flavor.
• Dutch Oven or large pot. For stovetop version.
• Ladle For serving.

Ingredients

• 6 cups (1.4 L) low-sodium chicken broth or vegetable broth.
• 1 large yellow onion diced
• 2 large carrots peeled and chopped
• 3 celery ribs chopped
• 2 cloves garlic minced
• 3 cups (180 g) chopped green cabbage
• 2 cups (300 g) peeled and diced russet potatoes
• 1½ cups (225 g) chopped ham
• 1 tsp (2 g) dried parsley
• ½ tsp (0.5 g) dried rosemary leaves
• ½ tsp (0.5 g) coarse ground black pepper
• 1 ham hock
• fresh parsley for garnish (optional)

Instructions

Instructions (Slow Cooker):

• Add the broth, diced onion, carrots, celery, garlic, chopped cabbage, potatoes, ham, parsley, rosemary, and black pepper to the slow cooker. Stir to combine so the vegetables are evenly distributed in the broth.
  6 cups (1.4 L) low-sodium chicken broth, 1 large yellow onion, 2 large carrots, 3 celery ribs, 2 cloves garlic, 3 cups (180 g) chopped green cabbage, 2 cups (300 g) peeled and diced russet potatoes, 1½ cups (225 g) chopped ham, 1 tsp (2 g) dried parsley, ½ tsp (0.5 g) dried rosemary leaves, ½ tsp (0.5 g) coarse ground black pepper
• Nestle the ham hock into the center of the soup, making sure it is mostly submerged so it can release flavor into the broth as it cooks.
  1 ham hock
• Cover and cook on low for 6 to 8 hours or on medium for about 4 hours, until the cabbage is very tender, the potatoes are soft, and the broth has taken on a rich, savory flavor from the ham.
• Remove the ham hock and discard it or pull off any usable meat and return it to the soup. Stir the soup gently to redistribute the ingredients.
• Taste the broth before adding any salt. The ham and ham hock will add salt as the soup cooks, so additional seasoning may not be needed.
• Ladle the soup into bowls and serve hot, with chopped parsley and additional ham if desired.
  fresh parsley

Instructions (Stovetop):

• Heat 1 tablespoon (15 ml) olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes until softened. Stir in the garlic and cook for 1 minute.
  1 large yellow onion, 2 large carrots, 3 celery ribs, 2 cloves garlic
• Add the broth, cabbage, potatoes, ham, parsley, rosemary, black pepper, and ham hock. Bring to a simmer and cook for 20 to 25 minutes, until the vegetables are tender.
  6 cups (1.4 L) low-sodium chicken broth, 3 cups (180 g) chopped green cabbage, 2 cups (300 g) peeled and diced russet potatoes, 1½ cups (225 g) chopped ham, 1 tsp (2 g) dried parsley, ½ tsp (0.5 g) dried rosemary leaves, ½ tsp (0.5 g) coarse ground black pepper, 1 ham hock
• Remove the ham hock, return any usable meat to the pot, and taste before adding salt. Add fresh parsley for garnish if you like.

Notes

• Use leftover ham cut into chunks, not thin deli slices.
• Low-sodium broth is important to prevent the soup from becoming too salty. If needed, use 4 cups broth and 2 cups water.
• The ham hock adds depth of flavor but can be omitted; adjust salt at the end if needed.
• Additional vegetables like cauliflower, kale, or white beans can be added.

 

 

If you’re making this Ham and Cabbage Soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 300g | Calories: 240kcal | Carbohydrates: 20g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 780mg | Potassium: 720mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5200IU | Vitamin C: 32mg | Calcium: 60mg | Iron: 2mg

Have you made this Ham and Cabbage Soup? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Ham and Cabbage Soup appeared first on Noble Pig.

Panang Curry Ramen with Crispy Chicken, Landing

There’s a Boeing 747 sitting on top of a water park here in my town. It’s not parked beside it, or nearby, it was hoisted up with cranes and bolted to the top of the roof. I’m thinking about it alongside this Panang curry ramen with crispy chicken, which may sound unrelated until you understand how things this large really arrive.

You walk into the building, and above you is the belly of an airplane that has crossed oceans (I looked up the tail number, was an originally in service with Pan Am), likely carried hundreds of passengers and cargo, and moved through the air at a scale that required miles of runway and entire systems created around it. Now it’s fixed in place, hollowed out, repurposed, and somehow still unmistakably itself. If you want to experience it, you don’t board it the way you would expect. You take the stairs to the roof, enter the fuselage and slide down the waterslides through it.

That part matters.

Because that plane didn’t come here intact.

To land here in town at our regional airport, they had to strip it. The seats, the interiors, the things that made it usable in its former life all had to be removed. It wasn’t downsized or diminished. It was emptied to lighten it, just enough to survive the landing on a runway that was never designed for something of its size. After that, it wasn’t flown at all. It was towed across the highway slowly and carefully, over terrain that couldn’t support its original way of moving.

It didn’t arrive because it forced itself in.

It landed because the conditions finally matched what it really was.

Right next door to the water park sits the Spruce Goose, another aircraft that feels impossible in a different way. That one didn’t land here at all. It was brought piece by piece, dismantled in Long Beach, California, a place I lived once, and reassembled here, inland, far from the water it was meant to skim. It took years and so much patience. It took the kind of belief that something large can still belong somewhere unexpected if you’re willing to move it honestly, instead of imagining it fits as-is.

I think about those two planes every time I drive by them.

Not because they’re notable, but because neither of them shrank, expressed regret or tried to be shrewd about where they ended up. One was taken apart and rebuilt. The other was emptied and rerouted. Both still take up space and draw people in. And both still require you to adjust how you approach them. That feels familiar.

For a long time, I thought the question I was circling was whether I was “too much.” Too big, intense, layered, specific, and unwilling to sand myself down into something easier to manage. But that was never really the problem. The issue was always logistics, just like the shorter airport runway. Where can something like me land? And what do I have to remove before I too can arrive safely? What can stay with me because it’s foundational, and what is just my own survival furniture that filled the space when I had to keep flying?

I realized I can let the noise go and allow roles to disappear, while also letting the framework fall apart.

My essence cannot.

I’ve lived long enough now to know that the things that matter most in my life don’t broadcast themselves noisily. They repeat and expand, while becoming dependable without asking for anyone’s consent. That’s also how food happens and how meaning finds its way in to everything.

Which brings me to this bowl of ramen.

My Panang curry ramen is not an extravagant recipe. It’s layered, sure, but it’s not trying to move you. The broth is rich because it’s made patiently. Coconut milk, curry paste bloomed in oil (that’s important), ginger and garlic given time to soften instead of being hurried through the process. The chicken is cooked separately so it can stay crisp and whole, not soggy and sacrificed to the broth. Everything is handled separately, then meets in the bowl.

This is the kind of dinner you make when you’re done trying to force landings. When you understand that some things don’t need to be smaller. They just need something underneath them that can hold them. This type of comfort doesn’t come from simplicity, it comes from consistency.

This isn’t a meal you eat quickly, and it’s not one you forget immediately either. You sit with it, noticing how the broth coats the noodles. The sweetness balances the heat and the crunch of the chicken holds instead of becoming one with the background. It’s warm and bold, not soft, and it tastes lik what you’re probably expecting.

So yes, there’s a 747 on the roof of a water park in my town. And a wooden plane rebuilt inland from a coastal life I once lived. Both arrived only after being dismantled, emptied, and slowed enough to survive where they were going.

I recognize that now because I’ve lived it.

There were years I thought arrival meant effort. If I just kept flying, adapting, and rearranging myself midair, eventually the ground would meet me. It doesn’t work like that. You either remove what isn’t essential, or you never touch down at all.

This bowl of Panang curry exists because nothing here is acting like it’s lighter than it is. The broth is made slowly and the chicken stays together. I balanced the heat, but did not tame it. Everything comes together the way it’s meant to and stays.

Some things never arrive because you keep insisting they stay airborne.

This bowl doesn’t do that.

Why I Love This Recipe

• It feeds people whether or not you feel inspired.
• The chicken stays crispy and intact, not sacrificed to the broth or boiled into anonymity.
• It’s filling without asking you to recover afterward.
• It gets better overnight, which feels like you planned it that way.

Ingredients

• Chicken thighs (skin-on, bones removed) – Thigh meat stays tender no matter what, which is what you want. The higher fat content keeps it from drying out.
• Onion powder + garlic powder (for the chicken) – These go on the chicken before it cooks, not to complicate things, but to give it a sense of direction.
• Thai Panang curry paste – Dense and concentrated. A small amount is all you need, but only if you bloom it in oil at the beginning. Dropped in too late, it never fully integrates.
• Olive or avocado oil – The initial runway. Nothing moves without it.
• Yellow onion – Melts into the ramen.
• Fresh ginger – Don’t leave this out. It changes the direction of the dish without dominating it.
• Garlic – Adds to the momentum.
• Low-sodium chicken broth – The volume. You need it. Ramen absorbs more than you think. Keep some extra around if you plan to have leftovers. The ramen noodles will drink some of the broth, so a splash of broth the next day fixes that.
• Full-fat canned coconut milk – This is what gives the broth its body. Use full-fat canned, not the refrigerated kind. This is not for sweetness or richness. Without it, the curry is never quite the same.
• Brown sugar – I use it to keep the spice from running unchecked, not to make it sweet.
• Fish sauce – Makes the ramen taste finished.
• Soy sauce – Salty flavor with range.
• Toasted sesame oil – A nuance, not a statement.
• Lime juice – Comes in for acidity.
• Ramen noodles (dried, discard the seasoning packets) – These need boundaries. Cooked separately so they don’t cloud the broth, added only when it’s time. They absorb whatever you give them, for better or worse.
• Green onions, cilantro, chopped peanuts, chili crunch – None of these are required, but every one of them reminds you that this bowl is finished, not improvised.

How to Make Panang Curry Ramen with Crispy Chicken

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the curry base)
  Heat the oil in a large Dutch oven over medium heat. Add the diced onion and let it cook until it loosens and turns slightly translucent, about 4 to 5 minutes. Stir in the garlic and ginger and cook briefly, just until fragrant. Add the Panang curry paste and cook for 1 to 2 minutes, stirring constantly, until it darkens slightly. Curry paste varies in heat by brand, so adjust early while it’s still concentrated.
• Step Two (create the broth)
  Pour in the chicken broth and coconut milk, stirring until the curry paste is fully dissolved. Add the soy sauce, sesame oil, fish sauce, brown sugar, and lime juice. Bring the broth to a gentle simmer and let it cook for 10 to 15 minutes so the flavors develop and the broth thickens slightly. Taste here and adjust salt before the noodles go in.
• Step Three (cook the noodles)
  While the broth simmers, cook the ramen noodles in a separate pot of boiling water according to the package directions, but do not add the seasoning packet. Drain and set aside. Cooking separately keeps starch from clouding the broth. Keeping the noodles separate prevents them from overcooking before everything else is ready.
• Step Four (crisp the chicken)
  Pat the chicken thighs dry, rub them with olive oil and season them with salt, garlic and onion powder, and cook them in an air fryer at 375°F for 16 to 20 minutes, until the skin is crispy and the chicken is cooked through. Let the chicken rest for a few minutes before slicing. Resting keeps the juices from running into the broth too early. Thighs can also be cooked in the oven or in a skillet. The goal is crispy skin regardless of the method you choose.
• Step Five (assemble and serve)
  Divide the noodles among serving bowls and ladle the hot Panang curry broth over the top. Arrange the sliced chicken over the noodles rather than mixing it in. Finish with green onions, cilantro, peanuts, and chili crunch, if using. Layering instead of stirring keeps the textures distinct. Serve immediately while the chicken is still crisp.

Recipe Tips

• Bloom the Panang curry paste in oil before anything else goes in. This activates the aromatics before liquid dulls them. Curry paste straight into liquid never develops the same way. Cooking it briefly in oil lets the spices open up before the coconut milk ever touches it.
• The broth needs body to carry the curry paste, ginger, and garlic without thinning out. Full-fat canned coconut milk is what holds everything together so the ramen noodles don’t end up swimming in something forgettable.
• Cook the chicken separately so it stays crisp. Let the fat render fully before flipping so the skin crisps instead of steams. Let it rest, then slice.
• Keep the noodles out of the broth until the end. They absorb more than you think and faster than you expect. They continue absorbing even off heat.
• Sugar, fish sauce, and lime all belong, even if they seem small. Each one controls a different edge of the broth. Remove any of them and the broth loses its direction.
• Remove the bones from skin-on chicken thighs yourself. You want the skin for crispness and the thigh meat for tenderness. Taking a minute to debone them gives you exactly what this bowl needs without sacrificing texture. You control the trim and the texture.

Storage

• Store it in an airtight container in the refrigerator, and it will keep for up to four days. The noodles will keep absorbing broth as it sits, so when you reheat it, add a splash of chicken broth or water and warm it gently until it loosens back up. Stir once or twice and it comes right back.
• I don’t freeze this as-is. Coconut milk and ramen don’t love being frozen together. If you know you want to freeze it, freeze the broth only, then make fresh noodles and chicken when you’re ready to eat.
• This is one of those soups that’s better the next day, once everything has had time together.

FAQs

• What does Panang curry taste like?
  Panang curry paste is a Thai red curry variation, but it’s warmer than you might expect, not aggressively spicy. It’s made with dried chiles, garlic, lemongrass, galangal, and spices that have a subtle nuttiness that shows up once it’s cooked in oil. When you bloom it slowly, it smells rich and slightly sweet, not hot. The coconut milk smooths everything out in the end.
• Is this ramen spicy?
  Not in a “clear your sinuses” way, but it definitely has presence. The level of heat depends entirely on the brand of Panang curry paste you use and how much you add. One tablespoon is mild and three tablespoons is noticeable but still controlled.
• How do I remove the bone from a chicken thigh?
  It’s easier than it sounds. Lay the thigh skin-side down and feel for the bone with your fingers. Run a sharp knife along one side of the bone, then the other, staying close to it. Once it’s exposed, you can lift it out with your fingers or the tip of the knife. Trim any excess cartilage, keep the skin intact, and you’re done. No finesse required. This isn’t surgery.
• Why cook the chicken separately instead of in the broth?
  Because skin and broth want different things. Cooking the chicken on its own lets the fat render and the skin crisp, which gives you texture you don’t lose the second it hits the bowl. The broth stays shiny, and the chicken stays together. They meet when they’re ready.
• Can I put the noodles directly into the broth?
  You can, but they’ll keep drinking liquid long after you’re done eating. Cooking them separately gives you control, especially if you want leftovers that don’t turn into a single mass by morning.
• Does this taste better the next day?
  Yes. Some things improve once they’ve had time to sit. This is one of them.
• Can I make this dairy-free or gluten-free?
  It already is dairy-free. For gluten-free, use gluten-free ramen noodles and a gluten-free soy sauce or tamari. Nothing else needs changing.

From My Kitchen Notes

Not tips, just things I scribble about and overthink.

• Chicken skin doesn’t crisp if it’s crowded. I feel like that applies elsewhere too.
• Ramen noodles are happier when they’re not asked to absorb everyone else’s problems.
• It’s interesting how often the things that last are the ones that weren’t slammed together.
• Some meals fail because you try to make everything happen in one place at one time. This one doesn’t do that. The broth develops on its own terms and the chicken stays separate until the end. Nothing gets erased to make room.
• Ramen is not a casual dish. It looks casual, but really, it’s engineered. If you don’t respect the order of operations, the whole thing turns muddy. That’s not a punishment, it’s physics.
• Some things aren’t meant to land until the path is clear.
• This bowl of curry doesn’t need you to believe in anything. It just shows you what happens when you let things come into view the way they need to.
• The 747 didn’t stop being a plane because it landed differently. And this isn’t “just ramen” because it’s familiar.
• This ramen does not try to be understated, and it also doesn’t spiral. That combo is rare and worth keeping around.

Aromatic Broths, Properly Handled

• Thai Chicken Curry Soup – Coconut curry, rice noodles.
• Slow Cooker Thai Chicken Noodle Soup – Ginger broth, hands-off simmer.
• Creamy Red Pepper Coconut Soup – Velvety coconut, subtle heat.
• Carrot–Parsnip Ginger–Lime Soup – Root vegetables, ginger lift.

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Panang Curry Ramen with Crispy Chicken

Panang curry ramen with crispy chicken and a coconut milk broth layered with Thai curry paste, ginger, garlic, and lime. Crisp skin-on chicken thighs stay separate from the broth so the texture holds, while the noodles absorb just enough heat and richness to feel complete.

Course Main Course, Soup

Cuisine Thai-Inspired

Keyword coconut curry ramen, coconut milk ramen, crispy chicken ramen, Panang curry noodle bowl, Panang curry ramen, thai noodle soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 bowls

Calories 548kcal

Author Cathy Pollak

Equipment

• Dutch Oven or heavy-bottomed pot. For making the curry base and simmering.
• Air Fryer or skillet, oven. For the crispiest chicken skin.
• Saucepan (medium-sized). For cooking ramen noodles separately.

Ingredients

Chicken:

• 4 large (~2 lbs/ 900 g) chicken thighs skin-on, bones removed
• 1 tbsp (15 ml) olive oil or avocado oil
• salt
• ½ tsp (1.5 g) garlic powder
• ½ tsp (1.5 g) onion powder

Broth and Noodles:

• 2 tbsps (30 ml) olive oil or avocado oil
• ⅓ cup (50 g) yellow onion
• 3 cloves garlic minced
• 3 tbsps (45 g) Thai Panang curry paste
• 1 tbsp (6 g) fresh ginger grated
• 3 cup (720 ml) low-sodium chicken broth
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1 tbsp (15 ml) low sodium soy sauce
• 1 tsp (5 ml) fish sauce
• 2 tbsps (30 ml) toasted sesame oil
• 2 tbsps (25 g) light brown sugar
• 2 tsps (10 ml) fresh lime juice
• salt to taste
• 1 package (8-9 oz / 250 g) ramen noodles seasoning packet not used

Toppings:

• green onions sliced
• fresh cilantro chopped
• roasted, salted peanuts
• Chili Crunch (optional)

Instructions

• Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly translucent.
  2 tbsps (30 ml) olive oil, ⅓ cup (50 g) yellow onion
• Stir in the minced garlic and grated ginger and cook for 30 seconds, stirring constantly, until fragrant.
  3 cloves garlic, 1 tbsp (6 g) fresh ginger
• Add the Thai Panang curry paste and cook for 1 to 2 minutes, stirring frequently, until the paste darkens slightly and becomes aromatic.
  3 tbsps (45 g) Thai Panang curry paste
• Pour in the chicken broth and coconut milk, stirring to fully dissolve the curry paste. Add the soy sauce, sesame oil, fish sauce, brown sugar, and lime juice. Bring the mixture to a gentle simmer and cook for 10 to 15 minutes to allow the flavors to develop. Taste and adjust with salt if you like.
  3 cup (720 ml) low-sodium chicken broth, 1 can (13.5 oz / 400 ml) full-fat coconut milk, 1 tbsp (15 ml) low sodium soy sauce, 1 tsp (5 ml) fish sauce, 2 tbsps (25 g) light brown sugar, 2 tsps (10 ml) fresh lime juice, salt , 2 tbsps (30 ml) toasted sesame oil
• While the broth simmers, cook the ramen noodles in a separate pot of boiling water according to package directions. Drain and set aside. Do not use the seasoning packet.
  1 package (8-9 oz / 250 g) ramen noodles
• Pat the chicken thighs dry with a paper towel, especially the skin. Rub each thigh lightly with olive oil, then sprinkle evenly with garlic powder and onion powder. Cook in an air fryer at 375°F (190°C) for 16 to 20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crisp. Let rest for 5 minutes, then slice. If you don't have an air fryer, thighs can be made in the oven or in a skillet on the stove.
  4 large (~2 lbs/ 900 g) chicken thighs, 1 tbsp (15 ml) olive oil, salt, ½ tsp (1.5 g) garlic powder, ½ tsp (1.5 g) onion powder
• To assemble, divide the cooked noodles between serving bowls. Ladle the hot Panang curry broth over the noodles. Top with sliced crispy chicken, chopped green onions, cilantro, chopped peanuts, and a spoonful of chili crunch, if desired. Serve immediately.
  green onions, fresh cilantro, roasted, salted peanuts, Chili Crunch

Notes

• Blooming the curry paste in oil prevents a flat or raw flavor in the broth.
• Adjust the heat by increasing or decreasing the amount of Panang curry paste. This dish is a little spicier than mild.
• Full-fat canned coconut milk provides body and emulsifies with the curry paste.
• Cooking noodles separately prevents starch from clouding the broth.
• Resting the chicken preserves crisp skin and prevents juices from thinning the broth.
• The broth can be made ahead and refrigerated for up to 4 days.
• If you don't have an air fryer for the chicken, preheat the oven to 400º. Place a wire rack on a baking sheet. Place the chicken skin side up and cook for 25-30 minutes. Broil: If the skin is not as crispy as desired, turn on the broiler for the last 1–2 minutes, watching closely to prevent burning. Remove from the oven and let rest for a few minutes before slicing.

 

 

If you’re making this Panang curry ramen, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

 

Nutrition

Serving: 400g | Calories: 548kcal | Carbohydrates: 35g | Protein: 28g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 127mg | Sodium: 685mg | Potassium: 600mg | Fiber: 2g | Sugar: 7g | Vitamin A: 654IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 3mg

Have you made this Panang Curry Ramen with Crispy Chicken? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Panang Curry Ramen with Crispy Chicken appeared first on Noble Pig.

Creamy Chicken and Rice Poblano Soup, and the Accidental Ritual

I’m sharing my creamy chicken and rice poblano soup today, and I want to say that right away to anchor us in something warm, edible, and extremely normal, before we spiral directly into how a red barn in Oregon has become a global emotional calibration device, and that’s a lot to process without soup.

Seven or eight years ago, for no reason other than I was awake, outside, holding coffee, and the view off my back deck was always doing something interesting, I started taking a morning photo of the red barn in the meadow and posting it on my Instagram stories over on Noble Pig. I write good morning, list the temperature, and tag the location. That’s it. There was never any strategy, intention, or plan with this photo. I had no game and I still don’t. Just a barn, at dawn, in Oregon, on the west coast, that was pretty. When you’re involved in agriculture, you watch weather. That’s the extent of it and one day I decided to start sharing it.

The climate in my little valley is theatrical in its own way. The fog shows up out of nowhere, can leave immediately but sometimes hangs around for days. The rain can be severley punishing and the snow and ice can either be cute or incredibly unmanageable. Seventy-five percent of the time it’s some version of dark gray because Pacific Northwest, and the other twenty-five percent feels like it happened by accident. The sunrises can be pretty enough to change your whole mood. I liked watching it and tracking it for personal reasons. There was no endpoint or point to me taking this daily photo.

But somewhere along the way, while I wasn’t building “content,” I accidentally built a ritual. And it wasn’t for me. I was unknowingly ringing a village bell and no one wanted me to stop.

Which is different, because a ritual isn’t information, it’s orientation. And I realized people didn’t want data, they looked forward to the continuity of it. Like proof that the world was still turning the same way it did yesterday. And apparently that proof is a red barn photographed by me in slippers with a messy bun. And the obsession of it needing to be there really showed itself in 2020, when everyone needed a sense a daily direction.

How do I know this? Because of what happens when I don’t post the photo. And I was severely reminded of this over the past weekend when a couple of days were missed because sometimes, I’m just not here to do it. It’s when collectively everyone realizes they’ve outsourced their emotional regulation to a photo in a movement I lovingly refer to as the Red Barn Weather Industrial Complex.

The funniest part, no one ever says, “Hey, is everything okay? You didn’t post your usual morning photo.” They say, “I’m not okay.” Which is honestly the purest expression of what I’ve accidentally created here. I didn’t promise anything or ask for anyone’s commitment. I just kept showing up, and it turns out people like that.

The messages come in immediately, from everywhere. And this has been going on for years and years and years. And it’s not an exaggeration. It’s just wild.

The question is never “what’s the temperature,” it’s “what does the day feel like over there.” And I’m somehow the temporal anchor of this question.

Someone in Montana: “I’m standing in my closet and I genuinely don’t know what to wear. Is the barn clear or foggy?”

A woman in New Jersey: “I can’t start my day right. It feels off without the red barn weather.”

Another: “Where is the weather report from my emotional lighthouse?”

Someone once said they were spiritually connected to the barn, and I had to sit down.

And then there was the man in Indonesia, who sent me a message that I still think about daily. He said, very calmly,

“Since the Oregon barn weather is offline today, I’m having trouble enjoying my morning. But is the barn foggy?”

— which I imagine him typing while standing near a window, clutching a coffee cup, staring into the void. Sir. You have an unusual atmospheric dependency.

At this point, it became clear that I hadn’t really created a following, but instead became everyone’s emotional groundhog. I’ve added vibes meteorologist (which I need on a t-shirt and possibly a laminated badge) to my resume since I seem to have a circadian lighthouse of my own.

And when the barn doesn’t report in, the system collapses.

Michigan: paralyzed in pajamas. Montana: overdressed, then underdressed again. North Dakota: spiritually unsettled. Indonesia: existential crisis before breakfast. Someone actually said, “I don’t know if today exists yet.” Okay, what?

When I miss, the internet reacts like heaven forgot to load and the earth is somehow buffering. Why is the barn on Do Not Disturb. It’s hard for me to comprehend how we got here.

Skipping a post is more like withdrawing a stabilizing force and having to accept full responsibility for my villain arc with a side of weather witch behavior. Trust me, Agrarian chaos was never the goal, nor was my apparent barn-based leverage. But here we are.

Which is all to say: sometimes, after holding the emotional stability of several continents together with a single photo, I need to make soup.

A very normal, unfancy creamy chicken and rice poblano soup made with chicken thighs, garlic, frozen corn, and zero aspiration beyond feeding people and restoring order. This is not a glamorous recipe, but it’s one of continuity. The kind you make when the fog won’t decide what it’s doing, the barn has already given its report for the day, and someone, somewhere, can finally choose pants or whether to put on a jacket to stay warm.

Why I Love This Recipe

• This soup doesn’t care if the corn came from the freezer or the poblano was charred perfectly or not. It just wants to be made and eaten, which is always the best reason. It’s good too.
• This is a soup you make on a weekday when you’re tired or because dinner needs to happen whether you feel inspired or not.
• The rice thickens the soup slowly as it cooks, which means you don’t have to manage it much. That’s a nice perk.
• Use jarred garlic, frozen corn, boxed broth. Nothing falls apart when you do.
• It feeds people consistently, which, if we compare that to the red barn ritual, seems to be really important.
• This will become part of someone’s routine without them realizing it. You make it once, then again, and then suddenly it’s the soup you associate with certain weeks, moods, seasons, and you don’t remember deciding that.

Ingredients

• Poblano pepper – Mild, smoky, and doing the most after a quick char. This is not a spicy pepper, it’s adding necessary depth.
• Olive oil and butter – The combination matters. Olive oil and butter together make everything feel like it’s going to be okay.
• Yellow onion, carrot, and celery – The reliable three musketeers. They show up every time and set the tone. Respect.
• Garlic – Freshly minced or straight from a jar. This is not a judgment zone. The soup does not care and neither do I. It’s not one of those kinds of recipes.
• Boneless, skinless chicken thighs – Thighs stay tender, which is exactly what this soup needs. Sure, chicken breasts technically work, but thighs are better.
• Dried oregano, garlic powder, onion powder – Pantry staple background support.
• Kosher salt, smoked paprika, black pepper – Enough little bits of seasoning to keep things interesting without taking over the poblano. The smoked paprika reinforces the charred poblano.
• Chicken broth – Store-bought is perfect here.
• Jasmine rice – Excellent at thickening the soup naturally as it cooks.
• Corn – Frozen corn is completely welcome here, even in the summer. It adds sweetness and contrast and makes the soup feel finished.
• Half and half – This is what I use. It gives the soup some body without turning it into a full-blown cream soup. Milk works if you need it to, but half and half is better.
• Flour – Just enough to help everything come together.
• Parmesan cheese – Salty, savory, and essential.
• Lime juice – Added at the end, the soup needs a little brightness before it’s done.
• Fresh cilantro – Optional but recommended if you like a fresh finish. Sprinkle it on and call it good.

How to Make Creamy Chicken and Rice Poblano Soup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (char the poblano)
  Char the poblano directly over a gas flame or under a high broiler, turning it until the skin is blistered and blackened on all sides. Drop it into a bowl, cover it, and let it steam for about 10 minutes so the skin loosens up. Peel off the skin, remove the seeds and veins, and chop it into small pieces. It doesn’t need to be perfect. This soup is forgiving.
• Step Two (make the base)
  In a large Dutch oven over medium heat, melt the olive oil and butter together. Add the onion, carrot, and celery and cook for 5 to 7 minutes until everything softens and smells really good. Stir in the garlic and let it cook for about 30 seconds, just until fragrant and not a second longer.
• Step Three (cook the chicken)
  Turn the heat up to medium-high and add the chicken pieces. Cook for 3 to 4 minutes, stirring occasionally, until the outside is no longer pink. It doesn’t need to be cooked through yet.
• Step Four (toast and layer)
  Add the chopped poblano, oregano, garlic powder, onion powder, kosher salt, smoked paprika, and black pepper. Stir everything together and let it cook for 1 to 2 minutes so the spices wake up and coat the chicken and vegetables evenly. This is where the soup starts to feel like it has a plan.
• Step Five (simmer with rice)
  Pour in the chicken broth and bring everything to a gentle simmer. Add the rinsed jasmine rice and reduce the heat to medium-low, then let it simmer uncovered for 10 to 12 minutes. Stir occasionally so nothing sticks, and watch as the rice does its thickening magic.
• Step Six (thicken and finish)
  Stir in the corn and let it warm through. Whisk the half and half and flour together until smooth, then slowly stir it into the soup. Simmer for 3 to 5 minutes until the soup thickens to your liking. Stir in the Parmesan until melted. Remove the pot from the heat and finish with lime juice and chopped cilantro. At this point, you’re done. Dinner has arrived.

Recipe Tips

• Using chicken thighs instead of chicken breasts keeps the soup tender, especially once the rice starts thickening the broth and everything simmers together a little longer than planned.
• Charring the poblano is what’s adding so much flavor, so don’t skip it even if you’re tempted. The soup will still be good, but the poblano really is the personality.
• Jasmine rice thickens the soup naturally as it cooks, which means you don’t need to rely entirely on dairy to get that creamy texture.
• Half and half gives the soup a richer finish, but regular milk works if that’s what you have. Just know that half and half is the version that feels like you meant to make this.
• If the soup looks thicker the next day, that’s normal. The rice keeps absorbing liquid, so a splash of broth or water when reheating brings everything back to life without changing the flavor.
• This is a soup that improves once it’s had a minute to meld together, so leftovers are not a consolation prize.

Storage

• This soup should be stored in an airtight container in the refrigerator, where it will keep well for up to four days.
• Because the rice continues to absorb liquid as it sits, the soup will thicken noticeably overnight. When reheating, add a splash of chicken broth or water and warm it gently on the stovetop, stirring occasionally, until it loosens back up.
• Reheating in the microwave works too. Just pause and stir halfway through so the rice doesn’t stay on the bottom and overheat before the rest catches up.
• I don’t recommend freezing this soup as-is, since rice-based soups tend to lose their texture once thawed, but if you know you want to freeze it, you can do so before adding the rice and dairy, then finish it fresh when you’re ready to eat.
• This is one of those soups that does well when reheated and honestly tastes better once everything has had time to get to know each other.

FAQs

• Can I skip charring the poblano?
  You can, but the soup will lose a lot of what makes it special. Charring gives the pepper subtle smokiness that you will really miss. Charring the pepper is a very low-effort process. Don’t skip it.
• Is this soup spicy?
  No, poblanos are mild and mellow, especially once they’re charred and simmered. You’ll get flavor, not the heat you’re thinking of. If you want actual spice, that’s a whole separate decision and not what this soup is aiming for.
• Why chicken thighs instead of chicken breasts?
  Chicken thighs stay tender as the soup simmers, which matters when rice is involved. Chicken breasts work, but they tend to dry out faster and don’t give the same richness.
• Can I use milk instead of half and half?
  Yes, milk works just fine. Half and half gives the soup a little more body, which is why I use it, but the soup will still be good either way.
• Do I really need the flour?
  If you skip the flour, the soup will be looser but still very good.
• What kind of rice works best here?
  Jasmine rice is ideal because it softens quickly and thickens the broth naturally as it cooks. Long-grain rice works in a pinch, but the texture won’t be the same.
• Can I make this dairy-free?
  You can use full-fat coconut milk instead of half and half. It won’t taste like coconut once everything simmers together, and it keeps the soup creamy without changing it too much.

From My Kitchen Notes

Observations and my own diary flotsam about this post.

• Creamy chicken and rice soup is not aspirational food. It’s “we are all still alive and dinner needs to happen” food, which is honestly the category I trust most.
• I’ve accepted that when you repeat something long enough, people stop seeing it as a choice and start seeing it as a reference point.
• I didn’t realize how many people were dependent on my continued existence until I skipped a day and everyone collectively lost their bearings. That was an interesting realization years ago.
• This soup thickens whether you pay attention to it or not, which feels like an important life lesson I did not ask for but keep receiving.
• At this point, when I take the barn photo, it feels like you’re all standing on my deck behind me in pajamas, waiting to see if you can emotionally proceed.
• The barn is not the system. I am the system. The barn is just the visual aid, which feels like a lot of responsibility for someone in slippers.
• There’s always comfort in knowing exactly how something will turn out, especially on days when everything else feels a little interpretive.
• Creamy chicken and rice is not exciting. It’s calming and the culinary version of “everyone take a breath.”
• I think people underestimate how stabilizing it is to repeat a small, ordinary thing until it becomes dependable.
• At this point, I think my real skill set is mild stabilization and regulation. And that’s okay.
• I never meant to become a reference point. I just kept repeating myself until it stuck.
• When people visit me for the first time, they immediately go out to the deck because they want to experience the barn in “real life.” This is always funny to me. And it’s iconic.
• I’ve also realized that when I’m on vacation, and the good morning photos are from elsewhere, and I’m so completely happy, I’ve simultaneaously wrecked everyone else’s emotional rhythm.
• I love that my legacy might be: kept things going.
• I’m genuinely wondering if this needs to be disclosed during a real estate transaction. “Please note: daily barn photo expected by multiple continents.”
• On the rare mornings I don’t post, the internet responds with ABSOLUTELY NOT, as if I’ve violated an international agreement no one told me I signed.
• When I moved away from here for a year in 2021–2022, I’m fairly certain morale collapsed, and several people wandered aimlessly wondering why time felt wrong. That is not why I came back, but you’re welcome anyway. Correlation noted.
• Does the barn need its own Instagram page? Some people have asked for a 24-hour webcam and if I would be willing to add a weather station that I link to Weather Undeground for more complete conditions. I think the barn needs its own social media intern.
• I never promised consistency. I was just consistent.
• Anyway, here’s a soup you can trust.

Stability, in Bowl Form

• Mexican Street Corn Soup – Sweet corn, lime, deconstructed elote.
• Chicken Corn Chowder – Creamy, fresh corn comfort
• Chicken Tortellini Soup – Pasta, broth, reliable warmth
• Thai Chicken Curry Soup – Coconut milk, layered spice

This post may contain affiliate links. Please read my disclosure policy.

Print

Creamy Chicken and Rice Poblano Soup

Creamy chicken and rice poblano soup made with charred poblano pepper, tender chicken thighs, jasmine rice, sweet corn, and a lightly creamy broth finished with lime and cilantro.

Course Main Course, Soup

Cuisine American, Mexican-Inspired

Keyword charred poblano chicken soup, chicken and rice soup, chicken thigh soup, creamy chicken and rice poblano soup, creamy chicken soup recipe, poblano soup

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 468kcal

Author Cathy Pollak

Equipment

• Dutch Oven or heavy-bottomed pot. Even heat distribution for the rice to thicken in the soup properly.
• mixing bowls For steaming the poblano and whicking the flour mixture.

Ingredients

• 1 (~120 g) poblano pepper
• 1 tbsp (15 ml) olive oil
• 1 tbsp (14 g) butter
• 1 yellow onion diced (~1 cup / 150 g)
• 1 large carrot peeled and cut into coins
• 2 celery stalks diced
• 3 cloves garlic minced or use 1 tbsp jarred garlic
• 1 lb (454 g) skinless, boneless chicken thighs cut into bite-sized pieces
• 1 tsp (1 g) dried oregano leaves
• 1 tsp (3 g) garlic powder
• 1 tsp (3 g) onion powder
• 1 tsp (6 g) kosher salt
• ½ tsp (1 g) smoked paprika
• ½ tsp (1 g) black pepper
• 6 cups (1.4 L) low-sodium chicken broth
• 1 cup (185 g) dry jasmine rice rinsed
• 1 cup (165 g) frozen corn thawed or fresh corn kernals
• 1 cup (240 ml) half and half or milk
• 2 tbsps (16 g) all-purpose flour
• ½ cup (50 g) grated parmesan cheese
• 1 tbsp (15 ml) fresh lime juice
• fresh cilantro (optional) chopped for garnish

Instructions

• Char the poblano pepper directly over a gas flame or under a broiler set to high, turning as needed, until the skin is blistered and blackened on all sides. Transfer the pepper to a bowl and cover tightly with a plate or plastic wrap. Let steam for 10 minutes. Peel off the loosened skin, remove the seeds and veins, and chop into small pieces. Set aside.
  1 (~120 g) poblano pepper
• In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and foaming. Add the diced onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  1 tbsp (15 ml) olive oil, 1 tbsp (14 g) butter, 1 yellow onion, 1 large carrot, 2 celery stalks
• Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
  3 cloves garlic
• Increase the heat to medium-high and add the chicken pieces. Cook for 3–4 minutes, stirring occasionally, until the exterior is no longer pink.
  1 lb (454 g) skinless, boneless chicken thighs
• Stir in the chopped poblano, dried oregano, garlic powder, onion powder, kosher salt, smoked paprika, and black pepper. Cook for 1–2 minutes, stirring, to lightly toast the spices.
  1 tsp (1 g) dried oregano leaves, 1 tsp (3 g) garlic powder, 1 tsp (3 g) onion powder, 1 tsp (6 g) kosher salt, ½ tsp (1 g) smoked paprika, ½ tsp (1 g) black pepper
• Pour in the chicken broth and bring to a gentle simmer. Add the rinsed jasmine rice and stir well. Reduce the heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until the rice is tender and the soup begins to thicken.
  6 cups (1.4 L) low-sodium chicken broth, 1 cup (185 g) dry jasmine rice
• Stir in the corn and cook for 2–3 minutes until heated through.
  1 cup (165 g) frozen corn
• In a small bowl, whisk together the half-and-half (or milk) and flour until completely smooth. Slowly pour the mixture into the soup while stirring continuously. Simmer for 3–5 minutes, or until the soup reaches the desired consistency.
  1 cup (240 ml) half and half, 2 tbsps (16 g) all-purpose flour
• Stir in the grated Parmesan cheese and continue simmering until fully melted and incorporated. Make sure the chicken is cooked through to an internal temperature of 165°F (74°C).
  ½ cup (50 g) grated parmesan cheese
• Remove from heat and stir in the lime juice. Taste and adjust seasoning as needed.
  1 tbsp (15 ml) fresh lime juice
• Serve hot, garnished with chopped fresh cilantro.
  fresh cilantro

Notes

• Chicken thighs remain tender during simmering and are preferred over breasts for texture.
• Jasmine rice thickens the soup naturally as it cooks.
• Half-and-half creates a richer finish, but milk can be substituted.
• Soup thickens significantly after refrigeration. Add broth or water when reheating.
• For dairy-free, substitute full-fat coconut milk and omit Parmesan.

 

 

If you’re making this creamy chicken and rice poblano soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 360g | Calories: 468kcal | Carbohydrates: 39g | Protein: 28g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 780mg | Potassium: 620mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5100IU | Vitamin C: 18mg | Calcium: 180mg | Iron: 3mg

Have you made this Creamy Chicken and Rice Poblano Soup? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Creamy Chicken and Rice Poblano Soup appeared first on Noble Pig.

Egg Drop Soup, From Behind the Scenes

There is a very specific smell I still associate with high school, and it is not cafeteria food or gym floors or perfume in lockers, it’s warm paper, glue sticks, fresh ink, and whatever industrial cleaner they used in the classroom where I spent so much of my time with the yearbook staff during and after school. We hunched over long tables, while designing, rearranging, redoing, and arguing about margins, spacing, and whether a caption really captured the moment.

I went to a small, private, rigorous college-prep high school where electives didn’t really exist. It was years of languages, math, sciences, and literature. There were no “figure yourself out” kind of classes. Everything at that school carried so much weight, and the yearbook was not a regular, throwaway end-of-year record, it was INSANELY anticipated by students and staff. At the end of the year, we would do an assembly introducing its arrival, with presentations, acknowledgments, and a kind of collective holding of breath before the books were finally handed out. I was part of the small group of students responsible for making sure that what finally arrived in everyone’s hands felt true. Looking back, it was probably more stress and responsibility than any high school student should have, but ultimately was a positive experience.

I started on staff as a freshman, and I didn’t arrive with a grand plan to run anything. I just kept showing up, doing the work, staying late, and caring about things like whether a sentence sounded right or whether a photo really said what it felt like, and over time that added up to trust.

By my junior and senior years, I was editor, which meant I wasn’t just laying things out anymore. I was overseeing the whole strange, living organism of it, deciding what got space, what got cut, what needed another pass, what needed to be rewritten, and what was already finished even if someone wanted to keep tinkering.

Most days looked unglamorously the same: tables covered in paper, scissors, rulers, stacks of photos, half-assembled spreads, people leaning over each other’s shoulders, someone swearing because they’d just trimmed a photo a millimeter too far, the teacher-advisor asking calm but pointed questions, and me bouncing between all of it, answering, adjusting, rereading, catching typos, smoothing conflicts, and making judgment calls I had no idea would become such a permanent part of my personality.

I was not the kid with a camera slung around my neck chasing moments, I was the one in the middle of a mess, trying to turn it into something legible. What I wanted wasn’t visibility. What mattered to me was that when people opened the book, it felt like our year was accurately portrayed and complete.

At the time, I don’t think I had the words for any of this. I just knew that I liked being inside the process, shaping things in my own way, being responsible for something other people cared about, and I liked the satisfaction of watching chaos slowly turn into order under my own hands. When I think about it now, it doesn’t feel separate from the way I cook.

Egg drop soup is not some grand food, and it isn’t trying to be. It’s hot broth, soft ribbons of egg, a little salt, sesame oil, and something crunchy on top so you don’t get bored halfway through the bowl.

But this soup does require paying attention. You pour the egg slowly, stir at the right moment, and know when to stop. It’s a small act of control in a small pot that turns into something comforting.

That’s the exact path I’ve always been drawn to: building small, dependable pockets of okay-ness in the middle of everything else.

Way before I ever had a kitchen of my own, I had a table covered in paper and rulers, trying to make a book that felt like home to hundreds of people.

Now I have a stove, a pot, and a bowl of soup. The impulse feels the same.

Why I Love This Recipe

• This is the kind of cooking I’ve always moved towards. I like taking a few basic things, treating them correctly, and turning them into something that feels bigger than the effort.
• The fried wonton strips are a serious must. Soft soup alone is fine, but soft soup plus crunch is the thing I want to be in.
• Even with the wonton strips, this soup stays simple, and the interest comes more from texture, not from piling in a bunch of extra ingredients that distract from what egg drop soup already does well.

Ingredients

• Chicken broth – This is the base the whole soup is made on, make sure to use one you like. If this part isn’t right, nothing on top of it can save you. Same rule applied to yearbook layout pages.
• Soy sauce – Salty and doing way more than it’s advertising.
• Toasted sesame oil – The aroma that I think immediately makes the kitchen feel like a place something real is happening.
• White pepper – This changes a dish, no question. It’s warmer than black pepper, softer, and it blends instead of standing in front, but the difference is immediate. I always struggle to describe its effect, but I do know when it’s missing.
• Turmeric (optional) – This is here for color, not wellness. I like my egg drop soup to look deeply golden instead of pale.
• Cornstarch – The small technical moment that turns the broth into soup.
• Eggs – Whisk them smooth so they fall into ribbons instead of breaking into bits.
• Green onions – A little color, a little flavor.
• Wonton wrappers – Very early on, I realized crunchy things on soft things made food better, and I’ve never stopped believing that. (Looking straight at you, crab rangoon.)
• Canola oil – Boring, but you need it for frying the wonton strips.

How to Make Egg Drop Soup with Fried Wonton Strips

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (fry the wontons)
  Heat the canola oil in a small pot or deep skillet over medium heat until it shimmers. Cut the wonton wrappers into thin strips, then fry them in batches until crisp and lightly golden, keeping an eye on them, because they really move fast. Transfer the strips to paper towels to drain and set them aside. These aren’t an afterthought topping, they’re the contrast that gives the bowl its clarity.
• Step Two (make the broth)
  Bring the chicken broth to a gentle simmer in a medium saucepan, then stir in the soy sauce, toasted sesame oil, white pepper, and turmeric if you’re using it. The turmeric is here for color, not flavor, and it gives the soup a warm golden look without pulling it in a different direction.
• Step Three (thicken slightly)
  Whisk the cornstarch with cold water until smooth, then slowly whisk it into the simmering broth and let it cook just until the soup takes on a little body. You’re not aiming for thick or gluey, and you’re not leaving it thin, either. The goal is that in-between place where it feels finished.
• Step Four (make the ribbons)
  Whisk the eggs until fully blended, then use a ladle or whisk to create a very gentle whirlpool in the soup before drizzling the eggs in slowly. Keep the heat steady and resist the urge to chase the eggs around with your spoon. The ribbons form on their own if you let them.
• Step Five (set and serve)
  Remove the pan from the heat and let the eggs set for about 30 seconds, then ladle the soup into bowls and finish with sliced green onions and a handful of fried wonton strips. Serve it right away, while the textures are at their best.

Recipe Tips

• Keep the soup at a low simmer, not a hard boil. Egg drop soup is one of those things that will punish your impatience. If it’s too hot, everything breaks apart and when it’s calm, the heat gives you ribbons.
• Whisk the cornstarch and water until it’s completely smooth before it ever touches the pot. Any lumps at this stage turn into lifelong residents.
• Once you start pouring in the eggs, step back emotionally, no really. Create the whirlpool, drizzle, and then leave it alone. Stirring at this point will only ruin the thing you’re trying to make.
• White pepper really matters and it doesn’t taste or act like black pepper.
• Fry the wonton strips in small batches and don’t walk away. They will go from pale to perfect to burned in a very narrow window.
• Add the wonton strips at the very end, right before serving. If they sit in the soup too long, they lose their reason for existing.
• If the soup tastes a little blah, add a small splash of soy sauce. If it tastes like too much, add a tiny splash of broth. It’s really easy to steer back into what you want.
• This is not a “load it up with stuff” soup. My goal was a few good elements that work together to beat a long list of add-ins.

Storage

• This soup is best eaten while it’s in its first chapter, when the eggs are still soft and just set, and the wonton strips are still crisp. That first bowl is the one you remember.
• If you do have leftovers, let the soup cool and store it in a sealed container in the refrigerator for up to 3 days.
• Reheat on the stove over low heat, do not boil it. Boiling changes the eggs, and once that happens, it’s not the same soup anymore.
• Store the fried wonton strips separately in an airtight container at room temperature for up to 2 days and add them fresh each time.
• Freezing isn’t part of the plan here, the texture shifts, and the eggs lose their tenderness. In fact, the whole thing starts to feel like a photocopy instead of the original.
• This is a small bowl of something that works best when you make it, sit down, and eat it.

FAQs

• What kind of eggs work best?
  Large eggs at room temperature are what you want. Cold eggs will tighten too quickly and make the ribbons less delicate.
• Why use cornstarch in egg drop soup?
  A small amount gives the broth a little body so the eggs suspend and ribbon instead of sinking or dispersing into the broth. Yes, it’s subtle, but it changes the final texture in a way you’re going to notice.
• What does white pepper change in egg drop soup?
  You don’t taste “pepper” so much as notice that the soup tastes more complete. It takes the background flavor and moves it forward in a way that’s hard to describe but very easy to miss once you’re used to it.
• Can I skip the turmeric?
  Yes. It’s there for color, not flavor. If you leave it out, the soup still tastes exactly the same.
• Do I really need to make the wonton strips?
  You don’t have to, but the contrast is a big part of why I love this soup. Soft soup plus something crunchy is a texture I love chasing.
• Can I use store-bought crispy wonton strips?
  Sure. Frying your own will always create a better texture, but store-bought works too.
• Why does my soup turn cloudy sometimes?
  Usually from boiling instead of gently simmering, or stirring too aggressively after the eggs go in.
• How do I get long egg ribbons instead of clumps?
  Keep the soup at a low simmer, create a slow whirlpool, and pour the eggs in as a thin stream. Then stop touching it.
• Is this supposed to be a full meal or a starter?
  Either. Sometimes it’s a bowl on its own, or it shows up next to other dishes.

From My Kitchen Notes

Just a few observations about this soup, not instructions.

• The eggs always look wrong for a split second, then they don’t. This reminds me of unfinished yearbook spreads I doubted, sent to the printer anyway, and then opened as first proofs realizing they were exactly what I hoped they would be. Learning to trust my decisions has been a lifelong lesson.
• Sometimes making a bowl of soup is just a small, manageable act of control while the rest of life does whatever it wants on repeat.
• This soup requires presence, which is one thing I gravitate towards.
• I’ve noticed I have a very soft spot for processes that don’t look like much while they’re happening, like pouring eggs into hot broth, or making wine (especially this), or creating a yearbook piece by piece, or growing things in the garden. They all naturally turn into something complete.
• I prefer to hold things until they become something, just like this soup.
• Everything is not meant to be impressive, sometimes sufficient is good enough.
• I’ve come to realize that even as a teen I’ve been carrying and trusted with complex systems. Now it’s just baseline me.
• Pouring eggs into hot broth feels closer to editing than cooking.
• The moment you stop stirring matters more than the moment you start. Let that sit with you for a minute.

If You’re in the Mood for Something Similar

• Wonton Soup – clear broth, wontons, 20-minute version.
• Gingery Pork Ramen – ginger-forward broth, noodles.

This post may contain affiliate links. Please read my disclosure policy.

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Egg Drop Soup with Crispy Fried Wonton Strips

Egg drop soup with tender egg ribbons, a savory chicken broth, and crisp fried wonton strips for texture. A classic, brothy soup focused on technique and timing.

Course Appetizer, Main Course

Cuisine Chinese-American

Keyword brothy soup recipe, Chinese egg drop soup, egg drop soup, egg drop soup with wontons, homemade egg drop soup

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 260kcal

Author Cathy Pollak

Equipment

• skillet or small pot. For frying wonton strips.
• Saucepan (medium) For cooking the soup.
• slotted spoon For removing fried wontons.
• mixing bowls For slurry and eggs.
• whisk For cornstarch slurry and eggs.

Ingredients

Wonton Strips:

• 2 cups (480 ml) canola oil for frying
• 16 wonton wrappers cut into thin strips

Egg Drop Soup:

• 4 cups (960 ml) low-sodium chicken broth
• 1 tsp (5 ml) low sodium soy sauce
• ½ tsp (2.5 ml) toasted sesame oil
• ⅛ tsp (0.5 g) white pepper
• ½ tsp (1 g) turmeric (optional, for color)
• 3 tbsps (24 g) cornstarch
• 3 tbsps (45 ml) cold water
• 3 large eggs room temperature
• sliced green onions for garnish

Instructions

• Heat the canola oil in a small pot or deep skillet over medium heat until it shimmers.
  2 cups (480 ml) canola oil
• Cut the wonton wrappers into thin strips. Working in batches, fry the strips until crisp and lightly golden, about 1 to 2 minutes per batch. Transfer to a paper towel-lined plate to drain and set aside.
  16 wonton wrappers
• In a medium saucepan set over medium-high heat, bring the chicken broth to a gentle simmer.
  4 cups (960 ml) low-sodium chicken broth
• Stir in the soy sauce, toasted sesame oil, white pepper, and turmeric, if using.
  1 tsp (5 ml) low sodium soy sauce, ½ tsp (2.5 ml) toasted sesame oil, ⅛ tsp (0.5 g) white pepper, ½ tsp (1 g) turmeric
• In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly whisk the slurry into the simmering broth and cook for 1 to 2 minutes, until the soup thickens slightly.
  3 tbsps (24 g) cornstarch, 3 tbsps (45 ml) cold water
• In a separate small bowl, whisk the eggs until the yolks and whites are fully blended.
  3 large eggs
• Use a ladle or whisk to gently swirl the soup to create a slow whirlpool. Drizzle the eggs into the moving soup in a thin, steady stream, allowing ribbons to form.
• Remove the saucepan from the heat and let the eggs set for about 30 seconds without stirring.
• Ladle the soup into bowls and top with sliced green onions and fried wonton strips. Serve immediately.
  sliced green onions

Notes

• Keep the soup at a gentle simmer to prevent cloudy broth.
• Whisk the eggs thoroughly for smooth ribbons.
• Add the wonton strips just before serving to preserve their crunch.
• The nutrition values estimate assumes only a portion of the frying oil is absorbed by the wonton strips, not the full amount used in the pot. 

 

 

If you’re making this egg drop soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 360g | Calories: 260kcal | Carbohydrates: 18g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 165mg | Sodium: 780mg | Potassium: 320mg | Fiber: 1g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg

Have you made this Egg Drop Soup? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Egg Drop Soup with Crispy Fried Wonton Strips appeared first on Noble Pig.

Chicken Tortellini Soup, With the Sound On

People have asked me what I listen to when I’m cooking, and the question always comes loaded. There’s an assumption baked in, like the answer should confirm something about me they already decided, like jazz, old records, or 80s. Something tasteful or childhood-memory coded or very easy listening. And sure, I love all of that. I’ll happily cook to Latin jazz, to smooth jazz, to anything that knows how to move without pushing me along.

But the song you’ll find me prepping to, on repeat, is “OTW” by Khalid, 6LACK, and Ty Dolla $ign.

This answer fries people’s brains every single time because it doesn’t match whatever assumption they had in their head about me. In fact, I rarely fit into people’s assumptions, if I’m being honest.

Yes, I get it, it’s bedroom R&B music. But put it in a kitchen (loud) and it creates a completely different atmosphere. It’s slow without dragging on and has a pulse that goes exactly where my knife wants to fall. So get your onions out and start chopping to it. I’ll wait…

“Put it in drive, I’ll be outside, I’ll be on the way…”

That line impacts right where the knife does. Every single time, and especially if you don’t overthink it.

Now grab your whisk and go make a roux to it. You’ll find the same thing, same timing and the same weird satisfaction.

I promise this will be the most satisfying rhythm you cook to. You can fight me on that one.

Once that song’s looping, the kitchen turns physical. No, not sexy-chef charades or candlelit nonsense, just your hands moving along with more purpose than usual. Knife hitting board and you doing that absentminded sway you don’t notice until you almost knock into the counter. This is not the moment for complicated food or a recipe that needs all your attention.

That’s where this chicken tortellini soup slides into view. The onion, celery, carrot, garlic, all going into the pot while the track keeps time. Stock poured without measuring because you already know how much. Drop the tortellini in with your whisk circling the pot, folding the spinach in at the end, lemon squeezed as a final because you’re not a monster. It’s warm, low, and continuous, just like the music, and the kind of thing you make when you’re feeling good and don’t need dinner to be anything but filling.

Why I Love This Recipe

• It always feels like I added too many tortellini, then I realize there’s no such thing.
• The most dramatic thing happening with this recipe is that I’ve let the song loop for the 23rd time without caring.
• Once it’s cooking, it smells like effort, even though the process was completely casual, almost lazy. I’ll take it.

Ingredients

• Light olive oil – “I’m back in town for a minute if you with it”
  Pan on, heat coming up, plans forming.
• Yellow onion, celery, and carrots – “Got a lot of time, I just need somewhere to spend it”
  Chop, chop, chop, the knife already knows the answer.
• Garlic – “I just press a button and the top go missin’”
  In close, brief, exactly right.
• Chicken stock – “I kept the slip, so you know it’s not rented”
  Everything comes apart the second it hits the pot.
• Italian seasoning – “What you wanna do?”
  This is just for whoever’s here.
• Salt & black pepper – “Worried ’bout your friends? They saw you this afternoon”
  Necessary, no comments.
• Cooked chicken – “I been readin’ your mind”
  Already ready, no convincing required.
• Cheese tortellini – “No fair, but you gotta let me know”
  Soft, filled, and very aware of the assignment.
• Milk + cornstarch – “I’m all ears and I got a lot of room”
  This is where the soup starts to feel like a decision.
• Baby spinach – “If you wanna take it there, I’m on my way”
  Stir it in, no escalation.
• Fresh lemon juice – “Put it in drive, I’ll be outside, I’ll be on the way”
  This last pop that makes everything feel purposeful without saying so.
• Fresh parsley – “I’ll be on the way”
  Finish it. Done.

How to Make Chicken Tortellini Soup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (start the pot)
  Heat the olive oil in a big pot and add the onion, celery, and carrots. Let them go for a while. Long enough that the kitchen smells good. You’re not browning anything, just letting the vegetables lose their raw edge and fall into the same pace.
• Step Two (garlic, briefly)
  Add the garlic and stir it around just until it’s fragrant. This happens fast, and if you look away, you missed it.
• Step Three (soup becomes soup)
  Pour in the chicken stock, then add the Italian seasoning, salt, and pepper. Bring it up, then ease it back. Add the cooked chicken and the tortellini and let it cook just until the pasta is tender. This is the part where everything clicks. Put it in drive. You’re already on the way (wink).
• Step Four (finish it)
  Whisk the milk and cornstarch together in a small bowl. Scoop a little hot broth into it, then pour it all back into the pot. Add the spinach and stir it through. Give it another minute or two. The soup thickens slightly, the spinach relaxes into it, and everything looks like it meant to end up here. Take it off the heat and add the lemon juice.
• Step Five (eat)
  Ladle it into bowls. Add parsley if you want. Sit down while it’s still good.

Recipe Tips

• This soup rewards going slower than you think you need to – letting the onion, celery, and carrots take their time at the beginning sets the whole tone. When they soften together instead of racing ahead, everything that follows feels easier and more connected.
• The garlic only needs a really brief moment to show up. As soon as it smells good, you’re there. If you push past that, it stops being part of the conversation and starts dominating it. We don’t want that.
• The tortellini goes in late for one solid reason. It doesn’t need much time, because it will explode.
• When you add the milk and cornstarch, you’re not trying to turn this into something thick. You’re just giving the broth a little body so it feels comforting without losing its ability to move.
• The spinach should look like it was barely introduced. As soon as it turns soft, you’re done. Any longer and it misses the point of being added in the first place.
• The lemon at the end matters more than it looks like it should. It doesn’t change the soup, but then it does, which is typical behavior for an acid addition. Don’t leave it out.
• And if you’re listening to music while this simmers, don’t fight the tempo. This soup likes a pace you can stir to without thinking about it too much.

Storing & Reheating

• Let the soup cool on its own before putting it away, it comes back better this way. Once it’s cooled, transfer it to an airtight container and keep it in the refrigerator for up to four days.
• When you reheat it, take the slower route. A covered pot over low heat works best, with a small splash of stock or milk to loosen the broth as it warms up. Stir it occasionally and let it come back together slowly without forcing the flame.
• The microwave is fine for a single bowl. Lower the power, stop early, stir, and keep going until it’s warm all the way through. You’re just bringing it back to life, not starting over.
• Freezing isn’t my ideal here. Creamy broth and tortellini don’t love being apart, and the texture changes in ways that are just meh in my opinion. This one’s meant to be eaten within a few days, while everything still feels connected.
• Leftovers are still very good the next day.

FAQs

• Can I use fresh or frozen tortellini instead of refrigerated?
  Yeah, they all work. Fresh tortellini does cook quickly, similar to refrigerated. Frozen works too, just add an extra minute or two and keep an eye on it so it doesn’t overcook. You’re looking for tender with a little give, not soft all the way through. Even dried tortellini works; you just need to give it more time in the pot.
• Can I add raw chicken instead of using cooked chicken?
  You can, just dice it and add it to the simmering broth before the tortellini. Let it cook through completely, then add the pasta. Once the chicken is done, everything else moves really fast.
• How do I know when the tortellini is done?
  When it’s tender but still has a slight bounce, like a good beat. If your little pasta pillows go floppy, you’ve gone too far. Five minutes is usually right, but the feel matters more than the actual minutes on the clock.
• Can I make this soup dairy-free?
  You can sub the milk for an unsweetened dairy-free alternative like oat or almond milk. The texture will be different (thinner), but it’s still okay.

From My Kitchen Notes

A few observations and kitchen scribbles to take or leave behind.

• If the only thing you take away from this post is that your kitchens are severely under-soundtracked, congratulations. Now you know.
• I will say this plainly: bedroom R&B is the best music for meal prep. Chopping, stirring, simmering, all of it goes differently when the music moves in the right way and repeats forty-seven times.
• My kitchen playlists are under-engineered on purpose. If the soundtrack isn’t doing something a little inappropriate beneath a pot of soup, I lose interest. Fast.
• One day I’ll link my full kitchen Spotify prep playlist. Some things don’t belong on the internet exactly as they are.
• I’ve noticed that the same recipe can feel completely different depending on what’s playing. Same soup, different song, different experience. Anything with chopping is just not happening with a jazz ensemble.
• “OTW” is also the song to knead bread to. Trust. It’s a full “bread dough nights” evening. Leave the stand mixer in the cupboard, use your hands and muscles. The timing will make sense immediately.
• If the opportunity arises, “OTW” is also the perfect song choice for an impromptu kitchen slow dance. Just sayin’.

More Brothy Soups To Maintain the Beat

• Thai Chicken Curry Soup with Coconut Milk – Red curry, coconut, rice noodles.
• Herby Green Minestrone – Leeks, lemon, zucchini.
• Sausage Tortellini Soup – Brothy depth, gentle richness.
• Corn and Salsa Tortilla Soup – Lighter, brothy tortilla soup.

This post may contain affiliate links. Please read my disclosure policy.

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Chicken Tortellini Soup

A one-pot chicken tortellini soup made with vegetables, chicken stock, milk, spinach, and cheese-filled tortellini. Brothy with light creaminess and finished with lemon, this soup is ready in about 30 minutes and works well for dinner or leftovers.

Course Main Course, Soup

Cuisine American

Keyword chicken soup recipe, Chicken Tortellini Soup, chicken tortellini soup recipe, Sausage Tortellini Soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 320kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring.
• Knife For chopping the onion, carrots, celery and garlic.
• Cutting board A stable surface for vegetable prep.
• Dutch Oven or large soup pot. Holds the full volume of the soup.
• mixing bowls (small). For making the cornstarch slurry.
• whisk Blending without lumps.

Ingredients

• 2 tbsps (30 ml) extra virgin olive oil or light olive oil
• ½ medium yellow onion diced
• 3 stalks celery chopped
• 3 medium carrots sliced into coins
• 4 cloves garlic minced
• 64 oz (1.9 L) chicken stock or broth
• 2 tsps (4 g) Italian seasoning
• ½ tsp (3 g) fine sea salt or table salt
• ½ tsp (1 g) ground black pepper
• 1½ cups (105 g) cooked, diced or shredded chicken
• 1 (9 oz /255 g) package refrigerated cheese tortellini
• 1 cup (236 ml) whole milk
• 1 tbsp (8 g) cornstarch or arrowroot powder
• 1 cup (33 g) fresh baby spinach leaves, torn and stems removed, packe leaves, torn and stems removed, packed
• 1 tbsp (15 ml) fresh lemon juice
• fresh parsley for garnish (optional)

Instructions

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and carrots and cook for about 10 minutes, stirring occasionally, until the onion is translucent and the vegetables are partially tender.
  2 tbsps (30 ml) extra virgin olive oil, ½ medium yellow onion, 3 stalks celery, 3 medium carrots
• Add the minced garlic and cook for 1 minute, just until fragrant.
  4 cloves garlic
• Stir in the chicken stock, Italian seasoning, sea salt, and black pepper. Increase the heat and bring the soup to a boil.
  64 oz (1.9 L) chicken stock , 2 tsps (4 g) Italian seasoning , ½ tsp (3 g) fine sea salt, ½ tsp (1 g) ground black pepper
• Reduce the heat to medium-low and maintain a gentle simmer. Add the cooked chicken and cheese tortellini and cook for about 5 minutes, or until the tortellini is tender.
  1½ cups (105 g) cooked, diced or shredded chicken, 1 (9 oz /255 g) package refrigerated cheese tortellini
• In a small bowl, whisk together the milk and cornstarch until smooth. Ladle a small amount of hot soup into the mixture and stir to temper it, then pour it back into the pot. Add the spinach and stir well. Simmer for about 2 minutes, or until the soup thickens slightly and the spinach is wilted and bright green.
  1 cup (236 ml) whole milk, 1 tbsp (8 g) cornstarch , 1 cup (33 g) fresh baby spinach leaves, torn and stems removed, packe
• Remove the soup from the heat and stir in the fresh lemon juice.
  1 tbsp (15 ml) fresh lemon juice
• Serve warm, garnished with fresh parsley if desired.
  fresh parsley for garnish

Notes

• Stock adds more body and flavor than broth, but both work well.
• Refrigerated tortellini cooks quickly; fresh or frozen tortellini may need a few extra minutes.
• The soup is lightly thickened, not creamy. Adjust milk or stock slightly if needed.
• Lemon juice added at the end balances the richness and should not be skipped.

 

If you’re making this chicken tortellini soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 430g | Calories: 320kcal | Carbohydrates: 34g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 980mg | Potassium: 620mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4500IU | Vitamin C: 9mg | Calcium: 150mg | Iron: 3mg

Have you made this Chicken Tortellini Soup? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chicken Tortellini Soup appeared first on Noble Pig.

Roasted Cauliflower Soup Because This Is What’s Happening

Cauliflower reminds me of bones more than vegetables. It’s pale, ordinary, and very underestimated. The kind of thing everyone overlooks until flavor draws out everything it’s been holding.

When you roast it instead of boiling it into submission, it changes. The edges darken and the insides soften. Something nutty and unexpected shows up where blandness was supposed to be. It doesn’t need anything from you in that moment and starts offering something back.

This roasted cauliflower soup comes from that moment. From giving cauliflower fire, then blending just enough to make it generous without erasing who it should be. It’s not delicate, but it is comforting. It doesn’t try to impress, it just feeds you in a way that feels right.

Why I Love This Recipe

• Roasting changes cauliflower in a way the stove never does. It comes out fuller, warmer, more itself than when it went in.
• I make this when I want the bowl to feel complete. Not clever or light, just enough in the right way.
• Blending most of it and leaving some behind makes the soup what it is. Smooth where it should be, textured where it matters.
• It tastes like something you’d make again without thinking too hard about why. You just know it worked.

Ingredients

• Cauliflower – It’s pale, stubborn, and unglamorous. It looks like it won’t give you much and then quietly proves you wrong.
• Garlic – Roasted until its sharp flavor loosens its grip.
• Olive oil – Used early and again. This soup thrives on continuity, not reinvention.
• Kosher salt and black pepper – Enough to make a difference.
• Onion – I don’t use it to be noticed, just to do the work underneath.
• Paprika – Adds warmth and vibrance, like color returning to your face.
• Vegetable broth – The defining base.
• White cheddar – Added slowly. This is necessary, not indulgence.
• Parsley – It’s optional, but changes the flavor if you care about that sort of thing.

How to Make Roasted Cauliflower Soup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (roast the cauliflower)
  Heat the oven to 425°F and line an oversized rimmed baking sheet with foil. Add the cauliflower florets and whole garlic cloves. Drizzle with olive oil, then season with kosher salt and coarse ground pepper. Toss until everything is coated and spread it out so nothing is crowded.
  Roast for 25 to 30 minutes, tossing once or twice, until the cauliflower is deeply browned at the edges and fully tender. Pull it out and set it aside. This part does most of the work.
• Step Two (make the base)
  In a large soup pot over medium heat, warm the olive oil. Add the diced onion and paprika and cook for about 5 minutes, until the onion softens and the kitchen smells like something is actually happening.
• Step Three (blend)
  Add the cooked onion, vegetable broth, all of the roasted garlic, and about two-thirds of the roasted cauliflower to a blender. Blend until completely smooth. Work in batches if you need to. There’s no prize for rushing this.
• Step Four (finish the soup)
  Pour the purée back into the pot and warm it gently. Add the white cheddar a handful at a time, stirring between additions until it melts in fully. Once it’s smooth, take it off the heat.
• Step Five (serve)
  Ladle into bowls and top with the remaining roasted cauliflower. Add chopped parsley if you want and a drizzle of olive oil if that feels right. Serve it warm, while everything still feels intact.

Recipe Tips

• Roasting space does matter. Cauliflower needs room to brown properly. If you pile it up, it steams and you lose the depth that makes this soup worth making. Use an oversized sheet if you have one, or split it across two pans and rotate them. This soup is made on caramelization, not shortcuts.
• Roast more than you blend. Using only part of the cauliflower in the blender isn’t an accident. The blended portion gives you body and creaminess; the reserved florets give you contrast and something to chew on. That difference is what keeps the soup from lacking texture.
• Garlic acts differently when roasted whole. Whole cloves mellow and sweeten in the oven. You don’t get that usual sharpness, you get depth. That’s why it blends in instead of showing itself.
• Cheese goes in last, off the heat. White cheddar adds to the base and savoriness here, not heaviness. Add it gradually but don’t rush it. If the soup is too hot, the texture suffers. This is one of those moments where your patience will change the outcome.
• Vegetable broth sets the tone. Low-sodium broth gives you control. You can always adjust seasoning at the end, but you can’t undo a soup that’s been pushed too far too early.
• This soup doesn’t need fixing. If it tastes right, stop. More salt, more cheese, more blending, none of that improves it once it’s where it wants to be.

Storage & Freezer Notes

• This soup is best the day it’s made. That’s when the roasted cauliflower still has definition and the base stays smooth without thickening too much.
• Leftovers keep, but they change. Store cooled soup in an airtight container in the fridge for up to 3–4 days. The flavor holds, but the texture tightens slightly. Stir it well before reheating and add a splash of broth if you want to loosen it back up.
• Reheat it gently. Low heat on the stove works better than the microwave. You’re just warming it through, not rebuilding it.
• Freezing is possible, but optional. You can freeze this soup for up to 2 months in a freezer-safe container. Thaw overnight in the fridge and reheat slowly. The base stays solid, but the cheese loses a bit of its smoothness. Still good, just different.
• If it’s done for you, let it be done. This isn’t a soup that needs stretching or reinventing. Sometimes finishing a pot and moving on is the right ending, at least for me.

Frequently Asked Questions

• Can I make this soup vegan?
  Yes. Leave out the cheese. The roasted cauliflower and garlic carry enough depth on their own. You will lose some richness, but the soup still works and still feels complete.
• Can I use frozen cauliflower?
  You can, but it won’t give you the same result. Fresh cauliflower roasts instead of steaming, and that caramelization is what gives this soup its personality. If frozen is what you have, roast it anyway and expect a softer finish.
• Why roast the cauliflower instead of cooking it in the pot?
  Roasting changes the flavor. It adds warmth and complexity that boiling never does. This soup depends on that step. It’s not interchangeable.
• Do I need an immersion blender?
  No. A standard blender works just fine. Blend in batches for safety and make sure the lid is secure. Smooth matters here.
• Can I skip the garnish?
  You can, but I wouldn’t. Leaving some of the roasted cauliflower intact gives the soup texture and contrast. It makes each bowl feel finished instead of uniform.
• What kind of cheese works best?
  White cheddar is my go-to. It adds depth without overpowering the cauliflower. Sharp is good, but not aggressive. If you substitute cheeses, keep that balance in mind.

From My Kitchen Notes

These aren’t instructions. They’re just the things that register when this soup is happening.

• Roasted cauliflower has a presence that raw cauliflower doesn’t. Once it’s been in the oven, it’s different. Less blank and less willing to be told what it is.
• Garlic roasted whole loses its edge and keeps its dignity if nothing else. It folds into the soup and stays there, which is what you want.
• Blending only part of the cauliflower changes the experience of the bowl. Some bites are smooth, some remind you where this came from. I like knowing both are there.
• Paprika doesn’t take over, it just warms the edges, the way a room feels different when a light is on in the next one. I know that sounds weird, but just picture that for a second.
• This soup doesn’t need embellishment or to be dressed up or explained. It wants to be eaten while it’s warm and left alone after.
• The roasted pieces on top matter more than they look like they should. They’re proof of origin. A reminder that something solid existed before it became something softer.
• There’s a point where the pot feels finished before the recipe technically is. When that happens, stopping is the right move.
• Some dishes feel like effort, this one feels like follow-through.
• It’s a bowl of soup that doesn’t require a backstory, but it holds one anyway.

More Soup, Same Instinct

• Carrot-Parsnip Ginger-Lime Soup – Root vegetables simmered in broth with ginger and lime.
• Roasted Garlic Pumpkin Soup with Brown Butter – Savory pumpkin soup with roasted garlic and brown butter.
• Maple Butternut Squash and Apple Soup – Butternut squash and apple cooked down with maple.

This post may contain affiliate links. Please read my disclosure policy.

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Roasted Cauliflower Soup

Roasted cauliflower soup made with caramelized florets, roasted garlic, vegetable broth, and white cheddar. Blended smooth without cream and finished with reserved roasted cauliflower for texture. Vegetarian, gluten free, and easily adapted for a vegan version.

Course Main Course, Side Dish, Soup

Cuisine American

Keyword blended vegetable soup, creamy cauliflower soup without cream, gluten free soup, roasted cauliflower soup, roasted garlic cauliflower soup, vegetarian cauliflower soup

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 265kcal

Author Cathy Pollak

Equipment

• baking sheet Allows the cauliflower roast evenly without steaming.
• Dutch Oven or large soup pot. Used to make the soup base.
• Blender Creates the smooth texture.

Ingredients

Roasting:

• 12 cups (about 1½ large heads, 900 g) cauliflower florets
• 4 garlic cloves whole and peeled
• ¼ cup (60 ml) olive oil
• 1 tbsp (15 g) kosher salt
• ¾ tsp (2 g) coarse ground black pepper

Soup:

• ⅛ cup (30 ml) olive oil
• 1 medium yellow onion diced
• 1 tsp (2 g) paprika
• 4 cups (960 ml) low-sodium vegetable broth
• ¾ cup (85 g) freshly shredded white cheddar cheese
• fresh parsley chopped for garnish (optional)
• olive oil for garnish (optional)

Instructions

• Preheat the oven to 425°F (218°C). Line an oversized rimmed baking sheet with foil and lightly coat with cooking spray. Add the cauliflower florets and whole garlic cloves to the pan. Drizzle with the olive oil and sprinkle evenly with the kosher salt and coarse ground pepper. Toss well to coat and spread into an even layer. Roast for 25 to 30 minutes, tossing every 10 minutes, until the cauliflower is tender and deeply caramelized around the edges.
  12 cups (about 1½ large heads, 900 g) cauliflower florets, 4 garlic cloves, ¼ cup (60 ml) olive oil, 1 tbsp (15 g) kosher salt, ¾ tsp (2 g) coarse ground black pepper
• Remove the baking sheet from the oven and set aside.
• In a large soup pot set over medium heat, add the olive oil. Once heated, add the diced onion and paprika and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
  ⅛ cup (30 ml) olive oil, 1 medium yellow onion, 1 tsp (2 g) paprika
• Transfer the cooked onion mixture to a blender along with the vegetable broth, all of the roasted garlic cloves, and about two-thirds of the roasted cauliflower. Secure the lid tightly and blend until completely smooth and creamy, working in batches.
  4 cups (960 ml) low-sodium vegetable broth
• Pour the cauliflower purée back into the soup pot and warm over medium heat for 3 to 4 minutes, stirring occasionally. Gradually add the shredded white cheddar cheese, a small handful at a time, stirring until each addition is fully melted before adding more.
  ¾ cup (85 g) freshly shredded white cheddar cheese
• Remove the soup from the heat. Ladle into bowls and garnish with the reserved roasted cauliflower, chopped parsley, and a drizzle of olive oil if desired. Serve warm.
  fresh parsley , olive oil

Notes

• Nutrition values were calculated using low-sodium vegetable broth and standard olive oil absorption during roasting. Actual values may vary depending on brand and exact roasting loss.
• Roasting space matters. If the cauliflower is crowded, it will steam instead of caramelize. Use two baking sheets if needed.
• Blending only part of the cauliflower provides body while keeping texture in the finished soup.
• Cheese should be added off the heat to prevent grainy texture.
• For a vegan version, omit the cheese. The soup will still blend smoothly and remain cohesive.

 

If you’re making this roasted cauliflower soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 360g | Calories: 265kcal | Carbohydrates: 17g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 22mg | Sodium: 620mg | Potassium: 720mg | Fiber: 5g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 78mg | Calcium: 180mg | Iron: 2mg

Have you made this Roasted Cauliflower Soup? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Roasted Cauliflower Soup appeared first on Noble Pig.

Thai Chicken Curry Soup for When You Want It to Look Like You Tried

This is the soup I make when I want my house to smell like I meant to do something with my evening meal, even if five minutes earlier I was standing in front of the fridge eating shredded cheese and rethinking my life.

I don’t make this Thai chicken curry soup because it’s wholesome or virtuous or part of a reset (never a reset). I make it because coconut milk, red curry paste, and lime can fake competence better than most adults I know. It’s the kind of pot that makes it look like I had a plan, when really I just wanted something hot, comforting, and not January depressing.

The chicken’s already leftover from another dish and the noodles soften right in the broth. The curry paste stains the spoon like evidence, and the lime goes in at the end because I’m not reckless. The whole thing is quick and tastes like I showed up for myself without lighting a candle or journaling about it. Ha.

This is not a soup for personal growth.

It’s a soup for those of us who still want dinner to feel like a choice.

Why I Love This Recipe

• It’s brothy, not thick. I’m able to slurp the soup, not wrestle it.
• The coconut milk calms the curry without turning it into a stew.
• The timing is perfect. Everything cooks quickly, nothing needs a babysitter, and the noodles go in late so they don’t wreck the whole situation.
• Red curry paste does most of the work. I don’t need a long list of spices when one ingredient already holds it all together.
• The chicken is already cooked. I’m not here to prove anything. Shredded chicken makes this feel like a simple dinner, not a project, which is exactly what I want on busy weeknights.
• It’s filling without being a sleepy, boring soup. You eat it, you’re satisfied, and you move on.
• It tastes like something you meant to make, even if you didn’t plan it.

Ingredients

This is not a long list, and it’s not trying to be impressive. These are the things that make the soup work the way it’s supposed to, without turning it into a long cook.

• Olive oil – Just enough to get the pot going.
• Yellow onion – Diced small so it melts instead of staying whole.
• Red bell pepper – Thin strips, cut down again. It sweetens the whole thing without taking any credit.
• Garlic – Three cloves. You already know why.
• Ginger paste or freshly grated ginger – This is where the soup wakes up. Don’t skip it.
• Red curry paste – Two tablespoons. Not timid, not reckless.
• Low-sodium chicken or vegetable broth – The base of the soup.
• Full-fat coconut milk – One can. Don’t compromise.
• Shredded chicken – Leftover, rotisserie, whatever you already have. This is not a purity test.
• Rice noodles – Enough to make it feel like dinner.
• Snow peas – Cut in half so they stay crisp without taking over.
• Granulated sugar – Just enough to smooth the edges.
• Fish sauce – A small amount that makes a big difference. You won’t taste it, you’ll notice it.
• Fresh baby spinach – It wilts right at the end.
• Cilantro – Chopped, optional, but it helps.
• Thai basil – If you have it. If not, don’t spiral, just use the regular.
• Lime juice – Added last, when the soup needs it.
• Optional, but nice if you love extras: Chopped peanuts, red chili flakes, sliced red jalapeño or red chili, extra herbs, lime wedges

How to Make Thai Chicken Curry Soup with Coconut Milk

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (get the pot going)
  Set a large Dutch oven or soup pot over medium heat and add the olive oil. When it’s warm, add the diced onion and sliced red bell pepper. Cook for 3 to 4 minutes, stirring now and then, until they soften but don’t disappear. You’re not trying to melt them into nothing. You just want them relaxed enough to keep going.
• Step Two (let the curry speak)
  Add the garlic, ginger, and red curry paste. Stir constantly for 1 to 2 minutes, until the paste loosens and coats everything in the pot and the kitchen starts to smell like you made a decision tonight. This quick moment in the oil matters. It takes the harsh edge off the curry and gives the soup its flavor.
• Step Three (turn it into soup)
  Slowly pour in the broth, stirring as you go so the curry paste dissolves instead of clumping. Once the base looks smooth and evenly colored, add the coconut milk and stir until everything comes together. At this point, it should look like something you want to eat, not a science experiment.
• Step Four (make it dinner)
  Add the shredded chicken, rice noodles, snow peas, sugar, and fish sauce. Bring the pot to a gentle boil, then lower the heat to a steady simmer. Let it cook for about 8 minutes, stirring occasionally, until the noodles are tender. Stay nearby. Rice noodles don’t wait for you, and once they’ve gone too far, there’s no talking them back.
• Step Five (know when to stop)
  Stir in the baby spinach, cilantro, Thai basil, and lime juice, then take the pot off the heat. Let the soup sit for 5 to 10 minutes before serving. This pause matters. The noodles finish absorbing the broth, the flavors stop competing, and the whole thing comes into focus.
• Step Six (taste to adjust)
  Taste the soup and adjust. A little more lime if it needs lift. A small splash of fish sauce if it feels thin. Serve it warm, topped with chopped peanuts, red chili flakes, sliced jalapeño or chili, lime wedges, and extra herbs if you want. Or don’t. It holds on its own.

Recipe Tips

• Don’t rush the curry paste. That brief moment where it hits warm oil is where the soup decides how it’s going to taste. If you dump liquid in too fast, it stays edgy instead of smooth. Give it a minute to loosen and coat everything first.
• Rice noodles can be dramatic. They cook fast and keep cooking. They don’t forgive distraction, ever. Pull the soup off the heat as soon as they’re tender and let the rest happen in the pot.
• Full-fat coconut milk isn’t optional for balance. It doesn’t just add richness, it adds mouthfeel. It softens the curry and keeps the broth from feeling aggressive. Lighter versions work, but the whole thing feels a little more exposed and thin. Mouthfeel, for me, is everything in cooking.
• Fish sauce should fade into the background. If you taste it directly, you’ve gone too far. What you’re looking for is depth you only notice when it’s missing.
• Add the greens last, always. Spinach, herbs, and lime belong in the aftercare part, not the boil. Heat them just enough to wilt, then leave them alone.
• Let the pot rest before you serve. Five minutes changes everything. The broth thickens slightly and the noodles finish what they’re doing.
• This is not a soup you fix by adding more stuff. If it feels off, it usually wants acid or salt, not another ingredient. Lime and fish sauce solve more problems here than anything else. Add sparingly until it tastes just right.
• Eat it while it still remembers the stove. This one’s best right after it’s made, when the noodles still have shape and the coconut milk hasn’t started thinking too hard about separating. Trust me.

Storage

This soup is happiest the day it’s made, when the noodles still have some dignity and the coconut milk hasn’t started questioning its life choices.

• If you do have leftovers, let the soup cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days. The noodles will keep soaking up broth as it sits, so expect the texture to soften a bit each day. It’s not ruined, it’s just different.
• When reheating, go gently. Warm it on the stove over low heat or in the microwave in short bursts, stirring between each one. You’re aiming to take the chill off, not bring it back to a boil.
• This is not a freezer soup. Rice noodles turn mushy when thawed, and coconut milk tends to separate in a way that’s more annoying than worth fixing. Make it fresh, enjoy it, and let it be done when it’s done.
• And yes, it’s completely acceptable to eat a bowl straight from the fridge, standing at the counter (my favorite way to eat). This soup goes along with that kind of night.

FAQs

• Can I use rotisserie chicken or leftover cooked chicken?
  Yes, and that’s honestly the best move. Shredded rotisserie chicken keeps the whole thing firmly in weeknight territory.
• What if my soup feels too thick after it sits?
  Rice noodles are enthusiastic absorbers. You’ll see. Add a splash of broth or water when reheating and stir gently until it loosens back up.
• Is this very spicy?
  I kept it balanced for this recipe, not aggressive. I do make it spicier for myself. Red curry paste does vary a lot by brand, so start where you’re comfortable. You can always add heat at the table with chili flakes or sliced peppers.
• Can I leave out the fish sauce?
  You can. The soup will still be good, just with less nuance. If you skip it, make sure you taste and adjust with lime or salt so nothing feels like it’s missing.
• What if I can’t find Thai basil?
  Regular basil works, or you can leave it out entirely. The soup won’t fall apart without it. Thai basil just adds an anise-licorice flavor that’s unmistakenable, while regular is milder and clove like.
• Can I sub the rice noodles for something else?
  You can, but I have found rice noodles are best here. Wheat noodles or pasta definitely change the texture (I’ve tried) and timing, and makes the soup more heavy than it needs to be.
• Is this meant to be a full meal?
  Yes. It doesn’t need anything else. But if you want something on the side, keep it simple.

From My Kitchen Notes

Not instructions, just personal observations.

• This is a soup that smells better than it looks while it’s cooking, and then looks better than it smells once it’s finished. Does that make sense? Somewhere in the middle is the sweet spot, and I only really notice it if I’m standing there alone.
• I know if I add the lime too early, the soup gets razor-sharp in a way that doesn’t soften back out. It wants the lime last, when everything else has already done its work.
• Rice noodles have absolutely no loyalty. Turn your back for a minute and they’ll decide the whole situation is about them. That’s why the rest matters. This was a learning curve.
• The red curry paste does feel bossy when it hits the pot (think dominance), but coconut milk has a way of showing it who’s actually in charge.
• This soup tastes more complete after it rests, but less interesting if it rests too long. Hard to explain until you experience it. There’s a narrow window where it feels exactly right, and I like that it’s alive in that way.
• I never crave this when I’m busy or distracted. I crave it when the day has toned down and I want to feel like I chose this.
• Every time I think about adding more chicken, I’m wrong. The balance is already there. Don’t do it.

More Soups Worth Making

Simple, satisfying, and not here to waste your time.

• Slow Cooker Thai Chicken Noodle Soup – Coconut milk, ginger, and tender chicken in a broth that does most of the work while you go live your life.
• Creamy Red Pepper Coconut Soup – Smooth, savory, and persuasive, with just enough sweetness to make sense.
• Wonton Soup – Frozen wontons, a savory broth, and dinner that’s ready in 20 minutes.
• Carrot–Parsnip Ginger–Lime Soup – Root vegetables simmered down with ginger, lime, and coconut milk.

This post may contain affiliate links. Please read my disclosure policy.

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Thai Curry Chicken Soup with Coconut Milk

Thai chicken curry soup with coconut milk, red curry paste, rice noodles, and shredded chicken. A fast, brothy soup that comes together in about 30 minutes and eats like a full meal.

Course Main Course, Soup

Cuisine Thai-Inspired

Keyword chicken curry noodle soup, chicken curry soup with coconut milk, coconut curry chicken soup, red curry chicken soup, Thai chicken curry soup, Thai coconut chicken soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 420kcal

Author Cathy Pollak

Equipment

• Dutch Oven or soup pot. For even heat and enough space for noodles to cook without crowding.

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 medium yellow onion diced
• 1 medium red bell pepper sliced into strips and cut in half
• 3 cloves garlic minced
• 1 tbsp (15 g) ginger paste or freshly grated ginger
• 2 tbsps (30 g) red curry paste
• 8 cups (1.9 L) low-sodium chicken broth or vegetable broth
• 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk
• 2 cups (~ 280 g) shredded cooked chicken
• 5-6 oz (140-170 g) rice noodles
• 1 cup (100 g) snow peas trimmed and halved
• 3 tbsps (36 g) granulated sugar
• 2 tbsps (30 ml) fish sauce
• 4 cups (120-140 g) fresh baby spinach
• ¼ cup (15 g) chopped cilantro
• ¼ cup chopped Thai basil
• juice of two limes

Optional Garnishes:

• chopped peanutes, red chili flakes, sliced red jalapeño or red chili pepper, lime wedges, extra cilantro or basil

Instructions

• Heat the olive oil over medium heat in a large Dutch oven or soup pot. Add the diced onion and sliced red bell pepper and cook for 3 to 4 minutes, stirring occasionally, just until softened but not fully tender.
  1 tbsp (15 ml) olive oil, 1 medium yellow onion, 1 medium red bell pepper
• Add the garlic, ginger paste, and red curry paste to the pot and cook for 1 to 2 minutes, stirring constantly, until fragrant and the curry paste loosens and coats the vegetables.
  3 cloves garlic, 1 tbsp (15 g) ginger paste, 2 tbsps (30 g) red curry paste
• Slowly whisk in the broth, making sure the curry paste is fully dissolved into the liquid. Stir in the coconut milk until the broth is smooth and evenly combined.
  8 cups (1.9 L) low-sodium chicken broth, 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk
• Add the shredded chicken, rice noodles, snow peas, sugar, and fish sauce. Increase the heat and bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. Cook for about 8 minutes, stirring occasionally, until the rice noodles are tender.
  2 cups (~ 280 g) shredded cooked chicken, 5-6 oz (140-170 g) rice noodles, 1 cup (100 g) snow peas, 3 tbsps (36 g) granulated sugar, 2 tbsps (30 ml) fish sauce
• Stir in the baby spinach, chopped cilantro, Thai basil, and lime juice. Remove the pot from the heat and let the soup rest for 5 to 10 minutes to allow the noodles to finish absorbing the broth and the flavors to settle.
  4 cups (120-140 g) fresh baby spinach, ¼ cup (15 g) chopped cilantro, ¼ cup chopped Thai basil, juice of two limes
• Taste and adjust seasoning if needed, adding more lime juice or fish sauce for balance. Serve warm, garnished with chopped peanuts, red chili flakes, sliced red jalapeño or chili pepper, lime wedges, and additional herbs if desired.
  chopped peanutes, red chili flakes, sliced red jalapeño or red chili pepper, lime wedges, extra cilantro or basil

Notes

• Briefly cooking the curry paste in oil smooths the spice and deepens the broth.
• Rice noodles cook fast and continue to soften as they sit; remove the soup from heat as soon as they’re tender.
• Full-fat coconut milk gives the best texture. Light coconut milk will produce a thinner broth.
• Fish sauce adds depth without tasting fishy. If omitted, adjust with lime juice or salt.
• Thai basil is optional; sweet basil works or can be left out.
• Best eaten the day it’s made. Not freezer-friendly due to noodles and coconut milk.

 

If you’re making this Thai chicken curry soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 430g | Calories: 420kcal | Carbohydrates: 36g | Protein: 24g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 1050mg | Potassium: 620mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3200IU | Vitamin C: 38mg | Calcium: 95mg | Iron: 4mg

Have you made this Thai Chicken Curry Soup with Coconut Milk? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Thai Chicken Curry Soup with Coconut Milk appeared first on Noble Pig.

Loaded Baked Potato Soup (A Cold-Weather Staple)

Winter work in an Oregon vineyard is done close to the ground, and there’s nothing romantic about the labor itself. It’s where I did my deepest thinking, my clearest imagining, the kind that only comes when the body is pushed to exhaustion and the mind finally rests.

Mud pulls at your boots until you stop noticing. Rain works its way through cuffs and seams and stays there. The vines are cut back to their bones, row after row, taught how to grow again with my hands that could barely feel what they were holding. Pinot Noir doesn’t forgive impatience, especially in the cold, so you move fast and carefully at the same time. Acres at a stretch. Weeks of it. The kind of physicality that settles into your joints and decides to stay. There are still scars.

The vines are asleep, but nothing else is.

In the cellar, barrels are quietly changing, doing the real work while the world above looks paused. That’s why being out there mattered to me. Wine isn’t made when it’s finished. It’s made when it looks like nothing is happening.

When the day finally released me, I didn’t want talking or thinking or choice. I wanted warmth. Something simple enough to pull me back into my body before the bath, before the couch, before the next morning asked for the same devotion all over again.

This loaded potato soup lived there.

Potatoes softening into themselves. Bacon melting down into the pot. Steam climbing the windows while the rain kept tapping outside, relentless and uninterested in my timing. It was something I could make without fanfare, something that held me still, long enough to feel human again.

I still make it now and remember where this comfort started. In the rows, in the fog, in the silence.

Because some comforts don’t belong to a season. They belong to a body that remembers what it took to get through one.

This is that kind of soup.

Thick. Hearty. Made to warm you back into yourself.

Why I Love This Recipe

• It asks very little of you, the way winter work always does intuitively. Show up. Keep moving. Trust that something is happening even when everything looks stripped back to nothing.
• There’s patience baked into it, the same patience required when vines are cut back and left to wait.
• Nothing flashy. Nothing rushed. Just time doing what time does best.
• It understands cold in a way that feels personal. The kind that lives in your hands long after the day is over, when heat isn’t indulgence but necessity.
• The ingredients fall into place without negotiation. Each one doing what it’s meant to do, the way a vineyard crew does when everyone knows the cost and keeps going anyway.
• It reminds me that transformation doesn’t always declare itself. Sometimes it happens quietly, underground, in barrels you don’t check every day, in things changing whether you’re watching or not.
• There’s relief in making something dependable when the work is unforgiving. The same relief you feel stepping inside after rain, knowing you did enough for today.
• This soup doesn’t need bravos. It exists to restore, to hold you long enough to keep going, which is exactly what I needed then and still need now.

Ingredients

These are ordinary ingredients, but so are grapevines in winter if you don’t know what you’re looking at.

• Bacon – Cut small and cooked first, the way cold season asks you to start with what has the most to give. It renders slowly, releasing everything it’s been holding, the way old vine wood gives up warmth when you finally light it.
• Yellow Onion – Chopped fine, almost anonymous. It softens without resistance, disappearing into the base the way last season’s growth is cut back so something better can happen later.
• Garlic – Briefly awakened, never rushed. Added just long enough to bloom and then retreat, like the silent work happening under the soil while everything above looks still.
• Russet Potatoes – Peeled down, cubed, exposed. They go in raw and unremarkable and come out transformed, thickening the whole pot the way winter pruning decides the shape of the next year before anyone can see it. That same slow, starch-driven change is what I rely on in my dill pickle soup, where patience matters more than precision.
• Chicken Broth – Poured in to carry the process forward. It surrounds everything evenly, asking only for time, the same way rain keeps falling whether the work is finished or not.
• Kosher Salt & Black Pepper – Used mostly by feel, not measurement. Adjusted the way you learn to cut vines faster once your hands stop aching, instinct taking over where thought used to be.
• Whole Milk – Added after the hardest work is done. It smooths the edges, softens what’s been built, the way fermentation calms once the violence of it passes.
• Sour Cream – Stirred in gently, never shocked. It brings balance, the kind that keeps richness from tipping too far, like knowing when to stop intervening and let something become what it’s becoming.
• Sharp Cheddar Cheese – Melted low and patient, folded in until it disappears. What’s left isn’t cheese, exactly, it’s structure, body, depth. The part you feel more than taste.
• Unsalted Butter – Added last, off the heat. Not to impress anyone. Just to finish the thought.
• Optional Toppings – Bacon. Scallions. Chives. Extra cheese. Sour cream. The same way you finish a vineyard row you’ve already worked, carefully, deliberately, knowing the details still matter even when the hard part is over.

How to Make Loaded Baked Potato Soup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One: (start with the bacon)
  Set a large pot or Dutch oven over medium heat and add the diced bacon. Let it cook slowly, stirring now and then, until it renders and turns crisp, about 8 to 10 minutes. This is where you begin, with the thing that gives the most back if you treat it right. When the bacon is done, lift it out with a slotted spoon and set it aside. Leave about two tablespoons of that rendered fat behind. That’s your foundation. Don’t wipe it out. Nothing good comes from erasing the work you’ve already done.
• Step Two: (build the base)
  Add the chopped onion straight into the bacon fat. Cook it gently until softened, about 5 minutes, stirring just enough to keep it from taking on too much color. You’re not browning here. You’re coaxing. Add the garlic and cook for another minute, just until it releases its scent. This is the moment you don’t rush, like explaining a pruning cut to a new crew member. Too fast and you miss the point. Too long and you lose the balance. You’re setting the tone for everything that follows.
• Step Three: (let the potatoes do their work)
  Add the cubed potatoes, chicken broth, salt, and black pepper. Bring the pot to a boil, then lower the heat and let it simmer uncovered for about 20 minutes. This is the waiting part, where it looks like nothing is happening and everything is. The potatoes should be very tender, ready to fall apart with the lightest pressure, like wood that’s been cut back clean and left to respond on its own.
• Step Four: (blend with intention)
  Use an immersion blender to blend the soup directly in the pot. You can leave it slightly textured or take it nearly smooth, this is about comfort, not precision. If you’re using a countertop blender, work in batches. Hot soup builds pressure fast, the way barrels do when fermentation is active. Vent the lid, cover with a towel, and move carefully. Control matters here. At this stage, the soup will look thick, almost like mashed potatoes. That’s not a problem. That’s proof the structure is there.
• Step Five: (finish the transformation)
  Lower the heat and stir in the milk, sour cream, shredded cheddar, and butter. Keep things gentle now. Stir slowly, steadily, until the cheese melts and the soup relaxes into itself. This is not the moment for high heat. Once the dairy is in, you protect what you’ve built. Just like in the cellar, too much force here undoes the work.
• Step Six: (taste, then serve)
  Taste the soup and adjust with more salt and black pepper if needed. Ladle it into bowls and finish with the reserved bacon, scallions, chives, sour cream, and extra cheese. Think of it the same way you’d top a baked potato, but warmer, softer, and far more forgiving. The kind of food that understands what your body’s been through and doesn’t ask questions.

Recipe Tips

This soup responds best when you treat it with patience, attention, and respect for the process doing more than you ever could.

• Let the bacon render slowly, without rushing it. Flavor needs time to release itself. In the vineyard, you learn early that forcing extraction only gives you bitterness. The good stuff comes when you wait and let it show up on its own.
• Don’t rush the onions. Let them soften without color. There’s a difference between heat and aggression. Pruning teaches you that restraint shapes the season just as much as action does. What you leave untouched matters.
• Simmer the potatoes uncovered and trust the evaporation. Structure comes from reduction, not shortcuts. Barrels lose volume all winter, drop by drop, and that quiet loss is what concentrates everything that remains. It’s the same principle I use in my corn chowder, where letting moisture cook off quietly is what gives the soup its body.
• Blend before adding any dairy. Always. Once something delicate enters the mix, the rules change. In the cellar, you never disturb wine mid-transformation. Timing isn’t superstition, it’s protection. Expect the soup to look wrong before it looks right.
• There’s always a moment when it resembles something unfinished, even broken. Fermentation does that too. This is the phase where doubt shows up, not failure. I’ve been there many times, on the edge. Doubting. It has always worked itself out.
• Keep the heat low once the milk and sour cream go in. Gentle conditions preserve integrity. Cold cellars, steady temperatures, no sudden swings, the environment decides whether something holds together or falls apart.
• Season gradually and taste more than once. You don’t correct a vineyard in one pass. You walk the rows again and again, adjusting as you go, listening for what’s changed since the last time you checked.
• Finish with discipline. Bacon, cheese, scallions, enough to feel abundant, not crowded. The best vineyards aren’t overworked. They’re edited.
• This is not a soup that rewards impatience. It’s one that mirrors the way farming teaches you to move, calculated when it makes no sense, physical, and confident that the warmth will come if you stay with it.

Storage & Reheating

This is the part where the soup stops working and starts resting. Where heat recedes and everything draws inward, held together by time instead of effort.

• Let it cool completely before you put it away. Warmth needs to leave before anything can be kept. In the cellar, nothing is sealed until it has found its own temperature. The same is true here.
• Store it covered, untouched, in the refrigerator. Stillness does the real work. Wine doesn’t improve when it’s fretted over, and neither does this soup. A quiet night lets it gather itself.
• It keeps for up to four days. Long enough to carry you through, short enough to stay true.
• Reheat slowly over low heat, stirring now and then. Bring it back the way it was made, without urgency. Sudden heat fractures what time has settled. Gentle warmth restores it.
• Add a splash of milk or broth if it’s tightened overnight. Time has a way of pulling things close. A little looseness brings it back into balance without changing its nature.
• Freezing is possible, but expect it to shift. Dairy remembers temperature changes the way wine does. It will return with patience, though not exactly as before. That isn’t failure. That’s chemistry telling the truth.
• This soup understands rest. It knows how to wait without spoiling, how to return without effort.
• Handled with care, it comes back intact, and ready, like anything that’s been given time instead of force.

FAQs

• Can I make this soup ahead of time?
  Yes. In fact, it prefers it. Like wine that needs a night to settle after fermentation, this soup intensifies when it’s left alone. The flavors knit, the texture relaxes, and by the next day it feels more certain of itself. Make it, cover it, walk away. Let time do what it does best.
• What kind of potatoes work best here?
  Russets if you want structure that breaks down slowly, the way old vines do under winter pruning. Yukon Golds if you want something softer, more yielding, more naturally rich. Both work. This is less about the right answer and more about knowing what kind of comfort you’re after.
• Why does it look so thick before the milk goes in?
  Because starch tightens before it releases. It’s the same moment in the cellar when everything looks wrong before it turns right. Trust it. Potatoes, like grapes, need time and the right conditions to become what they’re meant to be.
• Can I make it smoother or leave it chunky?
  Yes to both. Blend until it feels right to you. Some days call for silk, some for substance. Winemaking taught me that texture is personal, it’s not about perfection, it’s about preference.
• What matters most when making this soup?
  Attention. Not constant, not anxious, just present. The kind you learn after long days outside, when your body is tired but your hands still know what to do. This soup responds to care the same way vines do. Give it time. Don’t force it. Let it become.

From My Kitchen Notes

Thip baked potato soup carries more than it shows. These are the things I notice.

• This soup asks for presence in the same way cellar work does. You don’t walk away while it’s changing. You stay close, stirring occasionally, watching for the moment when texture shifts and something softens into itself. Malolactic teaches you that. Not everything dramatic happens noisily.
• I notice how people approach the bowl before they taste it. There’s a pause. Steam first. Then the spoon. The way the surface gives just slightly, thick but yielding. It reminds me of vine rows stripped back and waiting, everything quiet but not idle.
• This is a soup that doesn’t need to be pushed. It responds best when you let it come together on its own terms. The blending is a judgment call, not a directive. The hand eases back the way it does at the training wire, leaving enough structure to carry what comes next.
• I think about bodies when I make this. How cold settles into joints after long days outside. How heat returns slowly, not all at once. The way a bowl like this brings feeling back to fingers before anything else. It’s not indulgence. It’s recovery.
• There’s comfort in making something that doesn’t ask to be perfected. The ratios hold. The steps repeat. Like pruning, the motions are familiar enough to trust, even when the weather makes everything harder than it needs to be.
• This soup belongs to the space between slog and rest. Between taking boots off and turning the bath on. Between days that ask too much and nights that give something back. It doesn’t try to be impressive.
• Every time I make it, I’m reminded that some transformations don’t show themselves. They happen quietly, under cover, while you’re paying attention to something else. And somehow, that’s always been enough.

Soups for Nights That Stay Quiet on Purpose

These are the soups you make when no one needs anything from you. When the house is still, when the weather presses in, when slowing down feels like the right kind of decision.

• Roasted Garlic Pumpkin Soup with Brown Butter – Composed, with roasted garlic and brown butter working underneath the surface. Smooth without softness, rich without excess, the kind of soup that whirs instead of speaks.
• Maple Butternut Squash and Apple Soup – Gentle sweetness held in check by butter and onions, finished with just enough maple to soften the edges. It understands prudence, and it shows up best when the light fades early.
• Marry Me White Bean and Sausage Soup – Substantial without spectacle. Beans that keep their shape, sausage that brings comfort rather than noise. This one asks for a long spoon and an unhurried evening.

This post may contain affiliate links. Please read my disclosure policy.

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Loaded Baked Potato Soup

Loaded baked potato soup made with bacon, sharp cheddar, sour cream, and russet potatoes. Thick, creamy, and blended just enough to stay hearty and comforting.

Course Comfort Food, Dinner, Soup

Cuisine American

Keyword baked potato soup, cold weather soup, comfort food soup, creamy potato soup, loaded baked potato soup, loaded potato soup, potato soup with bacon, potato soup with sour cream, thick potato soup

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 430kcal

Author Cathy Pollak

Equipment

• Dutch Oven or large pot. Provides enough heat for rendering bacon and simmering potatoes.
• slotted spoon Removes bacon while leaving rendered fat behind.
• Immersion blender or countertop blender. Blends the soup to the desired texture.
• wooden spoon For stirring without scraping the pot.

Ingredients

• 4 slices (120 g) bacon diced
• 1 small yellow onion finely chopped
• 3 cloves garlic minced
• 2 lbs (907 g) Russet potatoes peeled and cubed
• 5 cups (1.2 L) low-sodium chicken broth
• 1 tsp (6 g) kosher salt more to taste
• ½ tsp (1.5 g) black pepper more to taste
• 1 cup (240 ml) whole milk
• 1 cup (240 g) full-fat sour cream
• 1 cup (113 g) sharp cheddar cheese
• 2 tbsps (28 g) unsalted butter

Optional Toppings:

• cooked bacon
• sliced scallions
• chives
• additional cheddar cheese
• sour cream

Instructions

• In a large pot or Dutch oven set over medium heat, cook the diced bacon until crispy, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate and set aside, leaving about 2 tablespoons (30 ml) of rendered fat in the pot.
  4 slices (120 g) bacon
• Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more, just until fragrant.
  1 small yellow onion, 3 cloves garlic
• Add the cubed potatoes, chicken broth, salt, and black pepper. Increase the heat and bring the mixture to a boil, then reduce to a steady simmer. Cook uncovered for about 20 minutes, or until the potatoes are very tender and easily pierced with a fork.
  2 lbs (907 g) Russet potatoes, 5 cups (1.2 L) low-sodium chicken broth, 1 tsp (6 g) kosher salt, ½ tsp (1.5 g) black pepper
• Use an immersion blender to partially or fully purée the soup directly in the pot, depending on your preferred texture. For a chunkier soup, blend lightly, leaving visible pieces of potato. For a smoother consistency, blend longer. If using a countertop blender, blend the soup in batches rather than all at once. Hot soup releases steam, and blending in smaller batches prevents pressure buildup and splashing. Leave the blender lid slightly vented and cover with a towel while blending, then return the soup to the pot.
• Stir in the milk, sour cream, shredded cheddar cheese, and butter. Simmer gently over low heat, stirring often, until the cheese is fully melted and the soup is smooth and creamy. Avoid boiling after adding the dairy, as high heat can cause separation and affect the texture.
  1 cup (240 ml) whole milk, 1 cup (240 g) full-fat sour cream, 1 cup (113 g) sharp cheddar cheese, 2 tbsps (28 g) unsalted butter
• Taste and adjust seasoning with additional salt and black pepper if needed. Serve hot, topped with the reserved crispy bacon, scallions, chives, sour cream, and extra shredded cheese as desired.
  cooked bacon, sliced scallions, chives, additional cheddar cheese, sour cream

Notes

• Blending the soup before adding dairy preserves texture and prevents separation.
• The soup will appear very thick before the milk is added. This is expected and helps maintain structure.
• For a thinner soup, increase the chicken broth to 6 cups (1.4 liters) without changing flavor balance.
• Bacon bits can be used in place of fresh bacon if needed, though rendered fat adds depth.

If you’re making this loaded baked potato soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 420g | Calories: 430kcal | Carbohydrates: 30g | Protein: 14g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 75mg | Sodium: 614mg | Potassium: 780mg | Fiber: 3g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 18mg | Calcium: 280mg | Iron: 2mg

Have you made this Loaded Baked Potato Soup? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Loaded Baked Potato Soup appeared first on Noble Pig.

Marry Me White Bean and Sausage Soup: Peak Commitment In A Pot

If my life were a Hallmark movie, this Marry Me white bean soup would be the only thing holding the plot together. Not the corny grocery-store collision scene, not the snow-covered gazebo, not the small-town carpenter with suspiciously perfect hair, just this pot simmering away like it’s the only mature adult in the room.

Because honestly, sun-dried tomatoes fix more than feelings, prosciutto can handle heavy emotional reparations, and a good white bean base knows how to commit. “Marry Me” isn’t the title, it’s the energy. Italian sausage, herbs, and cream doing what most romantic leads refuse to do: show up, stay warm, and make your life easier instead of harder.

This is the soup that rolls its sleeves up, handles the crisis, and still tastes amazing while your love interest is off learning a lesson. It’s comforting without being soft, dramatic without being messy, and it absolutely means it when it says it’ll be there for you.

Why I Love This Recipe

• It pulls off that Tuscan comfort vibe without needing a villa, an olive grove, a vineyard, or a man named Luca.
• Sausage, fresh herbs and Parm are classic main character energy.
• Leftovers stay loyal and warm up fast.

Ingredients

It’s a creamy Tuscan white bean and sausage situation, with prosciutto and lemon keeping things interesting. Here’s what you’ll need:

• Italian sausage – mild or spicy, it decides the whole mood.
• Onion & garlic – the reliable flavor pair.
• Sun-dried tomatoes in oil – Tuscan mood without the airfare. They do all the work here, the same way they do in my sun-dried tomato pesto pasta.
• Tomato paste – One spoonful and you’re committed.
• Italian seasoning + fresh thyme + fresh basil – the “yes, I cook” herbs.
• Crushed red pepper and smoked paprika – warmth, not theatrics.
• Lemon juice – the bright spot.
• Fire-roasted tomatoes – this is the plot twist that adds edge.
• Cannellini beans – keeps it creamy and sturdy.
• Chicken broth – keeps it from being sauce.
• Heavy cream – the closer.
• Prosciutto – the crispy, salty mic-drop on top.
• Sea salt and parmesan – turns it into harmony.

How to Make Marry Me White Bean and Sausage Soup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (crisp the prosciutto)
  Tear up four slices and let them sizzle in a skillet over medium heat until they’re golden and crisp, about five minutes. Transfer to a plate, crumble slightly, and set them aside. You’ll need them for that salty crunch on top later.
• Step Two (brown the sausage)
  Grab your Dutch oven and cook the Italian sausage, breaking it apart as it browns. Once it’s cooked through, scoop it out and set it aside. Keep that little bit of fat in the pot, it’s flavor.
• Step Three (build the base)
  In the same pot, toss in the diced onion, sun-dried tomatoes, and garlic. Cook for a few minutes until the onion softens and everything smells incredible. Stir in the tomato paste, Italian seasoning, smoked paprika, crushed red pepper, and black pepper. Let it all cook for about a minute so it wakes up those spices.
• Step Four (add the broth and beans)
  Pour in the lemon juice, fire-roasted tomatoes, and chicken broth. Add the drained cannellini beans, thyme, and basil. Give it a good stir and let it simmer over medium-low heat for about ten minutes while the flavors start getting cozy.
• Step Five (make it creamy)
  Pour in the heavy cream. Use an immersion blender to pulse the soup a few times until it thickens slightly but still has texture. I use the same immersion blender trick in my roasted garlic pumpkin soup with brown butter, where it turns roasted squash into velvet. If you’re using a regular blender, scoop out about 1 to 1½ cups (240 to 360 mL) of the soup, blend it smooth, and pour it back in. Just remember to vent the lid or cover it loosely with a towel since hot soup and steam don’t mix well.
• Step Six (finish and serve)
  Add the sausage back in and let it simmer for another five minutes. Taste and season with salt if it needs it. Ladle into bowls and top with fresh herbs, a little Parmesan, and that crisp prosciutto crumble. It’s creamy, herby, and dramatic in all the right ways.

Recipe Tips

Do these things to make it taste like someone’s Tuscan grandmother threw it together:

• Blend just enough. A few pulses with the immersion blender gives you that creamy, restaurant texture without turning it into baby food.
• Crisp the prosciutto well. Limp prosciutto is a crime. Cook it until it shatters.
• Let the sausage sit in its moment. Browning it properly gives you the flavor you think the herbs are doing.
• Herbs go in twice. Some in the pot for depth, some at the end so it tastes alive.
• Don’t skip the lemon. It cuts through the richness and makes everything taste intentional.
• If you want it thicker, mix a tablespoon of cornstarch with a tablespoon of water and stir it in near the end while it simmers.

It lives in the same commitment universe as my Marry Me Tuscan Salmon, Marry Me Melting Cabbage and curried Marry Me Lentils, but this one shows up in soup form and actually follows through. The flavors, the cream, the herbs – it’s all the same love language, just ladled instead of baked or simmered in coconut milk.

Storage, The Day After

This soup lives firmly in “personality-disorders territory,” because it does not behave the same from one day to the next.

Day 1, it’s smooth and lovely. Day 2, it thickens like it’s forming a new identity. By Day 3, it’s convinced it’s a casserole. Here’s how to keep it together:

• Store it in an airtight container for up to 3 days.
• It will thicken overnight because the beans keep absorbing liquid. Add broth when you reheat to bring it back to “soup with a stable sense of self.”
• Reheat gently so the cream doesn’t split.
• Keep the crisped prosciutto separate unless you’re into broken dreams.

If you love that salty-Parmesan-meets-lemon lift here, you’ll get the same satisfaction in my creamy Parmesan salad dressing – all the richness, none of the soup bowl.

FAQs

• Can I use spicy sausage instead of mild?
  Yes. Choose your own chaos. Mild keeps the soup civilized. Spicy turns it into a red-flag romance you’ll still go back to. Both work.
• Do I really need the sun-dried tomatoes?
  I think you do. Without them, it’s giving emotionally unavailable or broth without a résumé. With them, it’s poetry.
• My soup is too thin, what happened?
  You rushed it. You treated it like a situationship. Mix a tablespoon of cornstarch with a tablespoon of water and stir it in while it’s simmering. It’ll turn from brothy to creamy fast.
• Why prosciutto on top?
  Prosciutto is the hot Italian side character who shows up halfway through the movie and ruins every character for you. It “fixes” the soup in ways you didn’t think were possible.
• Will this soup make someone propose?
  Honestly? If someone doesn’t at least consider proposing after eating this, they’re not your person. Soup can only do so much. (But yes, the odds go up.)
• Is this actually Tuscan?
  It’s Tuscan in the same way every Hallmark town is somehow snow-covered, has one bakery, three eligible bachelors, and zero property taxes. Inspired? Yes. Accurate? Don’t start.

More Recipes From the Tuscan Family Tree

• If creamy Tuscan flavor is your love language, this Tuscan chicken zucchini casserole speaks it fluently.
• For something greener but just as committed, my kale and white bean sausage soup keeps it in the same family.
• And if tortellini is your chosen carb, this sausage tortellini soup is basically the extrovert cousin.
• For a lighter, lemony spin on the same comfort, my herby green minestrone with leeks and lemon skips the cream but keeps the warmth.

If you’re building your fall dinner rotation, this one sits right next to the cozy picks in my roundup, Falling for Flavor: 10 Cozy Autumn Dinners.

This post may contain affiliate links. Please read my disclosure policy.

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Marry Me White Bean and Sausage Soup

A creamy Tuscan-style soup made with Italian sausage, cannellini beans, and crisped prosciutto. Balanced with herbs, lemon, and sun-dried tomatoes, it delivers rich Italian flavor in one pot with a smooth, satisfying texture.

Course Dinner, Main Course, Soup

Cuisine Italian, Tuscan-Inspired

Keyword creamy soup with Parmesan, creamy Tuscan soup, creamy white bean soup with lemon, herby white bean soup, immersion blended soup technique, italian comfort food, italian sausage soup, marry me white bean and sausage soup, one pot dinner, sausage soup recipe with cream, sun dried tomato soup, Tuscan soup technique, Tuscan white bean soup, white bean prosciutto soup, white bean soup with prociutto and lemon

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 470kcal

Author Cathy Pollak

Equipment

• Dutch Oven or large pot. For browning and simmering everything together.
• skillet For crisping prosciutto.
• Immersion blender or countertop blender. For partially blending the soup.
• wooden spoon For stirring and breaking up the sausage.
• measuring cups and spoons For accuracy.

Ingredients

• 4 slices prosciutto crisped and crumbled
• ½ lb (225 g) ground Italian sausage mild or spicy
• 1 large yellow onion
• 2 tbsps (16 g) chopped sun-dried tomatoes in oil
• 4 cloves garlic minced
• 2 tbsps (16 g) tomato paste
• 1 tsp (2 g) Italian seasoning
• 1 tsp (2 g) smoked paprika
• ½ tsp (1 g) red pepper flakes
• ½ tsp (1 g) finely ground black pepper
• 2 tsps (10 ml) fresh lemon juice
• 1 can (14.5 oz / 411 g) diced fire-roasted tomatoes
• 3½ cups (32 oz / 950 ml) low-sodium chicken broth
• 2 cans ( 15.5 oz / 439 g each) cannellini beans drained and rinsed
• 1 tbsp (3 g) fresh thyme chopped
• 1 tbsp (3 g) fresh basil chopped
• ½ cup (120 ml) heavy whipping cream
• sea salt to taste
• freshly grated Parmesan cheese for serving
• extra fresh thyme and basil for garnish (optional)

Instructions

• Crisp the prosciutto in a skillet over medium heat until golden and brittle, about 5–6 minutes. Transfer to a plate and set aside to crumble for topping.
  4 slices prosciutto
• Brown the Italian sausage in a Dutch oven, breaking it apart as it cooks. Once browned, remove and set aside, leaving a bit of the rendered fat in the pot.
  ½ lb (225 g) ground Italian sausage
• Add the onion, sun-dried tomatoes, and garlic to the pot. Cook until the onion softens and everything smells fragrant, about 3–4 minutes. Stir in the tomato paste, Italian seasoning, smoked paprika, red pepper flakes, and black pepper. Cook for 1 minute to bloom the spices.
  1 large yellow onion, 2 tbsps (16 g) chopped sun-dried tomatoes in oil, 4 cloves garlic, 2 tbsps (16 g) tomato paste, 1 tsp (2 g) Italian seasoning, 1 tsp (2 g) smoked paprika, ½ tsp (1 g) red pepper flakes, ½ tsp (1 g) finely ground black pepper
• Pour in the lemon juice, fire-roasted tomatoes, chicken broth, beans, thyme, and basil. Stir well and bring to a gentle simmer over medium-low heat. Cook for 10 minutes.
  2 tsps (10 ml) fresh lemon juice, 1 can (14.5 oz / 411 g) diced fire-roasted tomatoes, 3½ cups (32 oz / 950 ml) low-sodium chicken broth, 2 cans ( 15.5 oz / 439 g each) cannellini beans, 1 tbsp (3 g) fresh thyme, 1 tbsp (3 g) fresh basil
• Add the heavy cream and use an immersion blender to pulse the soup several times until slightly thickened but still chunky. If using a countertop blender, carefully blend 1 to 1½ cups (240 to 360 mL) of hot soup in small batches, venting the lid to avoid steam buildup. Return the blended portion to the pot.
  ½ cup (120 ml) heavy whipping cream
• Return the cooked sausage to the pot and simmer for another 5 minutes. Taste and season with sea salt as needed.
  sea salt
• Ladle into bowls and top with grated Parmesan, fresh herbs, and crumbled prosciutto. Serve warm.
  freshly grated Parmesan cheese, extra fresh thyme and basil for garnish

Notes

• Browning the sausage properly adds more flavor than any seasoning ever could.
• A few quick pulses with an immersion blender turn the broth creamy while keeping those white beans intact.
• Crisping prosciutto until it shatters adds salt, texture, and personality - skip it and you’ll miss the point.
• Lemon keeps the richness from taking over; it’s the small detail that makes it feel restaurant-level.
• The beans keep absorbing liquid, so add a splash of broth when reheating to bring it back to life.

 

 

If you’re making this Marry Me White Bean and Sausage Soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 400g | Calories: 470kcal | Carbohydrates: 25g | Protein: 27g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 80mg | Sodium: 890mg | Potassium: 780mg | Fiber: 6g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 10mg | Calcium: 160mg | Iron: 3mg

Have you made this Marry Me White Bean and Sausage Soup? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Marry Me White Bean and Sausage Soup appeared first on Noble Pig.

Creamy Roasted Garlic Pumpkin Soup with Brown Butter

Regular pumpkin soup plays it safe and ends up forgettable. That’s not this one. I used roasted garlic to pull it out of the background and brown butter to throw it right into the spotlight. Together they turn canned pumpkin into a creamy roasted garlic pumpkin soup with brown butter that’s hard to stop thinking about.

This isn’t a once-a-year recipe you drag out in October. It makes sense for dinner with a loaf of bread on the side or poured into mugs for lunch the next day. Roasted garlic and brown butter don’t need seasonal hype to work. You’ll keep making this well into spring – at least that’s what I hope.

Why I Love This Recipe

• Brown butter = instant glow-up.
• Roasted garlic makes everything better.
• Dinner, lunch, or both.

Ingredients

This roasted garlic pumpkin soup with brown butter is all about the extras.

• Pumpkin purée – One of the best canned shortcuts.
• Chicken broth – Savory and light.
• Garlic – Roasted until sweet and soft.
• Olive oil – For roasting and cooking.
• Ginger paste – A spoonful of zing.
• Onion – Chopped and sautéed until mellow.
• Heavy cream – Smooths it all out.
• Butter – Browned until nutty.
• Lemon juice – Just a splash.
• Cinnamon – Warm and subtle.
• Cayenne pepper – A little heat if you want it.
• Salt and black pepper – The basics that pull it all together.
• Cornstarch (optional) – Only if you like a thicker soup.
• Pepitas – optional garnish.

How to Make Roasted Garlic Pumpkin Soup with Brown Butter

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (roast and prep the garlic)
  Lop the top off a whole bulb, tuck it in a ramekin, and drown it in olive oil. Slide it into a 400ºF (200ºC) oven until the cloves are soft and sweet. That little ramekin keeps the oil, and you’ll be glad later.
• Step Two (brown the butter)
  While the garlic roasts, melt butter in a pan until it foams and smells nutty. When brown flecks show up on the bottom, it’s ready. I use the same trick when making my brown butter carrot bundt cake, and it works just as well here.
• Step Three (build the base)
  Onion goes into a big pot with a spoonful of that garlic oil. Let it soften, then stir in the roasted garlic, ginger, spices, salt, and pepper. Just a quick minute to wake everything up.
• Step Four (make it soup)
  Pour in the browned butter, pumpkin purée, broth, and lemon juice. Give it a stir, cover, and let it simmer. If you like it thick, this is where a quick cornstarch slurry can sneak in.
• Step Five (finish it off)
  Purée the soup until silky. An immersion blender is easiest. If you’re using a countertop blender, let the soup cool a bit and work in small batches since hot liquid expands and can blow the lid. Once it’s smooth, stir in the cream, taste for seasoning and garnish.

Recipe Tips

The step that takes the longest is roasting the garlic, but the rest of the soup comes together in under 20 minutes.

• I always seem to have leftover pumpkin in the fall from other recipes, and this is a great way to use it up.
• Perfect with crusty croutons or a slice of my Dutch oven bread.
• Don’t skip the browned butter step. It adds that warm, nutty flavor I also love in gnocchi with burrata, pesto, and brown butter.
• This soup makes a great dinner party starter. Creamy roasted garlic pumpkin soup with brown butter feels special without being over the top. For another brown butter side dish, check out my spiced acorn squash with brown butter glaze.

Storage and Freezing

This roasted garlic pumpkin soup with brown butter saves well in the fridge and even holds up in the freezer.

• Fridge life: Leftovers keep in the fridge for 3 to 4 days, and the flavor gets even better the next day.
• Reheat game: Warm gently on the stove, adding a splash of broth or cream if it’s thicker than you like.
• Freezer note: Heavy cream makes this soup sturdier for freezing than milk-based soups, but you may still see a little separation after thawing. It’ll keep up to 2 months in the freezer. Thaw in the fridge overnight and give it a stir as it reheats.

FAQs

• Can I make this pumpkin soup ahead of time?
  Roasted garlic pumpkin soup with brown butter holds up well, and the flavor gets better overnight. Store it in the fridge, then reheat gently on the stove when you’re ready to serve. You can also make the roasted garlic earlier in the day to save time.
• What if I only have fresh pumpkin, not canned purée?
  Roast it, scoop it, and blend until smooth. Canned pumpkin purée is the easy shortcut, but fresh works if you’ve got the time. The important part is getting that silky texture before it goes in the pot.
• Is this pumpkin soup spicy?
  It’s as mild or as strong as you like. The cayenne adds a little warmth, and you can adjust it to your own taste.
• What goes well with this soup?
  Pair it with pumpkin sage drop biscuits or my shaved Brussels sprouts salad.

More Fall Soups to Try

Pumpkin isn’t the only soup worth making when the weather cools down. Here are a few more favorites to keep on repeat.

• Sausage Tortellini Soup – hearty and satisfying.
• Maple Butternut Squash and Apple Soup – sweet potatoes, apple, and butternut.
• Creamy Shrimp Creole Soup – with bacon cornmeal dumplings.
• Minestrone Soup – veggies, beans, and pasta.

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Print

Roasted Garlic Pumpkin Soup with Brown Butter

Roasted garlic pumpkin soup with brown butter turns canned pumpkin into a creamy, flavorful soup. Easy enough for weeknights, but special enough for a fall dinner party starter.

Course Side Dish, Soup

Cuisine American

Keyword brown butter pumpkin soup, creamy roasted garlic pumpkin soup, pumpkin soup with brown butter, roasted garlic pumpkin soup

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 310kcal

Author Cathy Pollak

Equipment

• Dutch Oven or large soup pot. Roomy enough for simmering.
• small oven-safe ramekin For roasting the garlic and holding the oil.
• skillet To brown the butter.
• Blender To purée the soup.

Ingredients

• 1 bulb garlic
• ¼ cup (60 ml) olive oil
• ½ cup (113 g) butter
• ½ medium yellow onion chopped
• 1 tbsp (15 g) ginger paste
• ¼ tsp (0.5 g) ground cinnamon
• 1 tsp (3 g) table salt
• ¼ tsp (1 g) black pepper
• ¼ tsp (0.5 g) cayenne pepper
• 2 (15 oz / 425 g each) cans pumpkin purée
• 4 cups (960 ml) low-sodium chicken broth
• 1 tsp (5 ml) fresh lemon juice
• 2 tbsps (16 g) cornstarch with 2 tbsps water (optional for thickening)
• 1 cup (240 ml) heavy cream
• cream swirl (optional garnish)
• pepitas (optional garnish)

Instructions

• Preheat the oven to 400ºF (200ºC).
• Cut the top off a whole bulb of garlic and place it in a small ramekin. Drizzle with olive oil. The ramekin keeps the garlic contained and holds onto the oil, which you’ll use later for cooking. Roast for 30 minutes, or until the cloves are very soft. Let cool, then squeeze out the roasted garlic cloves. Reserve the oil.
  1 bulb garlic, ¼ cup (60 ml) olive oil
• Melt the butter in a skillet over medium heat, stirring until it foams and brown flecks form at the bottom. When it smells nutty, remove from the heat and set aside.
  ½ cup (113 g) butter
• In a large pot over medium heat, add about 1 tablespoon (15 ml) of the reserved garlic oil. Add the chopped onion and cook until soft and translucent.
  ½ medium yellow onion
• Stir in the roasted garlic, ginger paste, cinnamon, salt, black pepper, and cayenne. Cook for 1 minute to wake up the flavors.
  1 tbsp (15 g) ginger paste, ¼ tsp (0.5 g) ground cinnamon, 1 tsp (3 g) table salt, ¼ tsp (1 g) black pepper, ¼ tsp (0.5 g) cayenne pepper
• Add the browned butter, pumpkin purée, chicken broth, and lemon juice. Stir until well combined.
  2 (15 oz / 425 g each) cans pumpkin purée, 4 cups (960 ml) low-sodium chicken broth, 1 tsp (5 ml) fresh lemon juice
• Bring to a simmer, cover, and cook on low heat for 10 minutes, stirring occasionally.
• For a thicker soup (optional), whisk together 2 tablespoons (16 g) cornstarch and 2 tablespoons (30 ml) water. Stir into the soup and let simmer for a few more minutes until slightly thickened.
  2 tbsps (16 g) cornstarch
• Use an immersion blender to purée until smooth and creamy. If using a countertop blender, let the soup cool slightly first. Blend in small batches with the lid vented, since hot liquids expand and can cause the lid to pop if too much heat builds up.
• Return to the pot and stir in the heavy cream.
  1 cup (240 ml) heavy cream
• Garnish each bowl with a swirl of cream and pepitas if you like.
  cream swirl, pepitas

Notes

• Roasting the garlic in a ramekin keeps the oil contained so you can reuse it in the soup.
• Heavy cream makes this soup sturdier for freezing than milk-based soups, though you may still see slight separation after thawing. Stir well when reheating.
• Taste and adjust the cayenne to your preference.

 

If you’re making this roasted garlic pumpkin soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 400g | Calories: 310kcal | Carbohydrates: 15g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 780mg | Potassium: 510mg | Fiber: 3g | Sugar: 6g | Vitamin A: 18500IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 2mg

Have you made this Roasted Garlic Pumpkin Soup with Brown Butter? I’d love to hear how it turned out – leave a comment below and let me know.

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