Okay, foodies, listen up! If there is one thing that we can all agree on hands down, that is that cooking is fun, but cleaning up afterwards? Not so much. That mountain of plates, pots, and pans has the ability to totally take away even the most mouthwateringly prepared home-cooked meal from its sparkle. But suppose that I do have a magic solution for taking back your evenings and having your sink shine like new!
Buckle up for a mind-blowingly amazing time, everyone, because we’re taking the leap of faith into the gorg realm of one-pot wonders! These kitchen unicorns are going to be your new BFFs, turning your weeknight dinners from a kitchen relay sprint into a fun, stress-free affair. Seriously, get ready to be wondering why on earth you didn’t attempt these amazing recipes sooner!.
From comfort soups to tasty pastas and even a pair of A-list stars, this book is full of winners that never compromise on flavor for ease. Think about it: add all the ingredients to a single pot, let it simmer to perfection, and sit down to a lip-smacking meal in an hour or so. Less prep time, more “you” time – what’s not to adore?
These are 13 one-pot wonders that will make your life in the kitchen a whole lot easier.
1. One Pot Chili Mac and Cheese
Ponder the ultimate comfort food union: rich mac and cheese wed to the spicy zing of homemade chili, all stunning whipped together in one pot. It’s like your old standby mac went crazy in a romp and returned a heck of a lot improved.
The icing on the cake? It’s made from pantry ingredients you probably already have before you, and it’s served on the table in 30 minutes. It’s quick, comfortable, and sure to put smiles on plates around the table. This recipe isn’t even easy, it’s a lifesaver on crazy nights when you don’t have a spare 30 minutes to give for big flavor.
One Pot Chili Mac and Cheese
This one-pot recipe provides a straightforward method for preparing a hearty Chili Mac and Cheese. It combines dry pasta with canned chili, drained diced tomatoes, and green chiles, finished with processed cheese for a creamy, comforting, and flavorful meal with minimal cleanup.
Equipment
- 1 Large Pot or Dutch Oven Essential for one-pot cooking, ensuring even heat distribution.
- 1 Measuring Cups For accurate measurement of dry pasta and added liquid.
- 1 Can Opener For opening chili, diced tomatoes, and green chiles.
- 1 Stirring Spoon or Spatula For stirring pasta during cooking and melting cheese.
- 1 Chef’s knife For cubing the processed cheese product for quicker melting.
Ingredients
Main
- 4 1/2 Cups Dry Pasta (Macaroni or Penne)
- 16 Ounces Processed Cheese Product (Velveeta)
- 14.5 Ounces Diced Tomatoes (one can, drained)
- 7 Ounces Diced Green Chiles (one can, drained)
- 15 Ounces Chili Without Beans (one can)
Instructions
- In a large pot or Dutch oven, combine the canned chili, drained diced tomatoes, and drained diced green chiles.
- Add 6 cups of water or chicken/vegetable broth to the pot and bring the mixture to a rolling boil over medium-high heat, stirring occasionally.
- Once boiling, add the dry pasta (macaroni or penne) to the pot, ensuring it is fully submerged by stirring well.
- Reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes, or according to pasta package directions, stirring frequently to prevent sticking, until the pasta is al dente and most of the liquid is absorbed.
- While the pasta simmers, cut the processed cheese product (Velveeta) into 1-inch cubes to facilitate faster melting.
- Once the pasta is cooked and the liquid is mostly absorbed, remove the pot from the heat.
- Add the cubed Velveeta to the hot pasta mixture and stir vigorously until the cheese is completely melted and the sauce is smooth and creamy.
- Taste the chili mac and cheese and adjust seasoning as necessary, adding salt, pepper, or a pinch of chili powder for enhanced flavor.
- Allow the dish to rest for a few minutes off the heat to allow the sauce to thicken slightly to a desired consistency.
- Serve warm, optionally garnished with fresh cilantro or chopped green onions.
Notes
To elevate this simple one-pot dish, consider adding aromatics like diced onion and garlic by sautéing them briefly in a little oil at the beginning before adding other ingredients and liquid. While Velveeta offers a smooth texture, for a sharper flavor, a blend of freshly shredded cheddar and Monterey Jack can be used, though it might alter the ‘one-pot’ nature slightly by requiring a splash of milk or cream to maintain desired consistency. Always taste and adjust seasoning at the end; canned ingredients can vary significantly in sodium. A final garnish of fresh cilantro or chopped green onions will add welcome freshness and color.
2. Cheesy Chicken Alfredo One Pot
Hello to your new weeknight staple: creamy cheesy chicken Alfredo, all made in one pan. Chicken saucy and pasta soft inhabit a luxurious Alfredo sauce, and it’s all magic in the same pot.
Each forkful is rich and thick with no sign of the standard mountain of dishes. You get all of the goodness of restaurant-quality Alfredo with none of the hassle. Your family and your dishwasher will appreciate it.
Macaroni and Cheese | Instant Pot Recipes
This Instant Pot Macaroni and Cheese recipe offers a quick and convenient way to prepare a classic comfort food. It combines tender macaroni with a rich, creamy sauce made from a blend of Cheddar, Gruyere, and Mozzarella cheeses, subtly spiced with nutmeg and black pepper, all cooked efficiently in a single pot.
Equipment
- 1 Instant Pot (6-quart or larger)
- 1 Whisk For smooth roux and cheese sauce
- 1 Measuring Cups and Spoons
- 1 Cheese Grater For fresh cheese, if not pre-shredded
- 1 Heat-Resistant Spatula For stirring and serving
Ingredients
Main
- 14 oz 400g macaroni
- 1 cup 115g Cheddar cheese
- 3/4 cup 85g Gruyere cheese
- 3/4 cup 85g Mozzarella cheese
- 4 tablespoons 30g flour
- 4 tablespoons 60g butter
- 1 tablespoon salt
- 4 cups 1L milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Set your Instant Pot to ‘Sauté’ mode. Add the butter and allow it to melt completely.
- Once butter is melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a light roux.
- Gradually whisk in the 4 cups of milk until the mixture is smooth and lump-free, forming a béchamel sauce.
- Add the salt, black pepper, and nutmeg to the sauce. Stir well to combine.
- Add the uncooked macaroni to the Instant Pot, stirring gently to ensure it is submerged in the liquid.
- Secure the lid on the Instant Pot and set the sealing valve to the ‘Sealing’ position.
- Select ‘Pressure Cook’ (or ‘Manual’) on HIGH pressure and set the timer for 4 minutes.
- Once cooking is complete, perform a Quick Release by carefully moving the sealing valve to ‘Venting’.
- Once the pressure is fully released, open the lid. Stir in the Cheddar, Gruyere, and Mozzarella cheeses, stirring continuously until they are completely melted and the sauce is smooth and creamy.
- Taste and adjust seasoning if needed, then serve the macaroni and cheese immediately.
Notes
Achieving the perfect creamy texture is key. For a superior sauce, grate your own cheeses; pre-shredded varieties often contain anti-caking agents that can make the sauce gritty or prevent smooth melting. When adding the cheeses, do so gradually off direct heat (or on ‘Keep Warm’ mode), stirring until fully incorporated to prevent the sauce from breaking. Adjust salt to taste, especially considering the inherent saltiness of the cheeses. A pinch of cayenne or a dash of hot sauce can add a subtle kick without overwhelming the classic flavor. Ensure not to overcook the macaroni, as it will continue to cook slightly in the hot sauce. Serve immediately for best results.
3. One Pot Pad Thai
Gird your taste buds for an explosion. This one-pot Pad Thai brings sour, sweet, nutty, and savory flavors together in a union that will have you tasting Bangkok’s crazy streets in mere minutes.
And, unlike takeout, it’s a cinch 15 minutes of preparation time and 15 minutes of cooking time. Thirty minutes from now, you’ll be enjoying restaurant-quality Pad Thai without the delivery fee or wait.
One Pot Pad Thai
This one-pot recipe offers a simplified take on Pad Thai, utilizing linguine pasta for a unique texture. It combines vegetables like bell pepper, onion, and edamame with a savory sauce made from broth, peanut butter, soy sauce, fish sauce, rice vinegar, and sriracha. Ideal for a quick weeknight meal, this dish minimizes cleanup while delivering a flavorful, noodle-based experience. Garnish suggestions are key for optimal enjoyment.
Equipment
- 1 Large Pot or Dutch Oven Essential for one-pot preparation
- 1 Chef’s knife For chopping vegetables and aromatics
- 1 Cutting Board
- 1 Measuring Spoons and Cups
- 1 Wooden Spoon or Spatula For stirring and preventing sticking
Ingredients
Main
- * 4 1/4 cup vegetable broth chicken broth work too
- * 2 tbsp olive oil
- * 12oz linguine pasta
- * 4 clove garlic
- * 1tsp ginger fresh grated
- * 1 sliced bell pepper
- * 1 cup onion diced
- * 1 cup frozen edamame
- * 2 tbsp crunchy peanut butter
- * 1 tbsp low sodium soy sauce
- * 1 tbsp fish sauce
- * 1 tbsp rice vinegar
- * 1 heaping tsp sriracha sauce (very conservative if you like it spicy
Instructions
- Prepare all vegetables: finely mince garlic and grate ginger. Slice bell pepper and dice onion.
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add diced onion and bell pepper, sauté until softened, about 3-5 minutes.
- Stir in minced garlic and grated ginger, cook for another minute until fragrant.
- Pour in vegetable broth and bring to a gentle simmer.
- Whisk together peanut butter, soy sauce, fish sauce, rice vinegar, and sriracha in a small bowl to create the sauce.
- Add the linguine pasta directly to the simmering broth in the pot, then pour in the prepared sauce mixture.
- Stir well to combine everything. Reduce heat to medium-low, cover, and cook for about 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
- Stir in the frozen edamame during the last 2-3 minutes of cooking, allowing them to heat through.
- Remove from heat, stir one last time, and serve immediately, garnished as desired.
Notes
The use of linguine diverges from traditional Pad Thai rice noodles; be aware it will yield a chewier, less authentic texture. For a closer experience, consider flat rice noodles adjusted for the one-pot method (e.g., soaking instead of boiling separately). The sauce base is simple; for more authentic depth, incorporate a touch of brown sugar or palm sugar and a splash of fresh lime juice at the end. Tamarind paste is also a cornerstone of traditional Pad Thai flavor, but may complicate the “one-pot” simplicity. While convenient, monitor liquid levels closely to prevent the pasta from becoming mushy or the dish too dry. Add extra broth sparingly if needed. Fresh garnishes like crushed peanuts, chopped cilantro, bean sprouts, and lime wedges are crucial for adding contrasting textures and vibrant freshness, elevating the finished dish significantly.
4. One Pot Beef Stroganoff
This comfort staple is genius-ified: cooking the egg noodles in the beef broth. That’s it, so the strands absorb the rich flavorings, for a richly balanced dish.
As it evaporates during cooking, the sauce thickens and is rich without ado. It’s rich, thrifty, and great when you’re craving something rich but still simple to prepare.
One-Pot Beef Stroganoff
This one-pot beef stroganoff recipe offers a comforting and rich meal with minimal cleanup. Tender beef is seared and then simmered with mushrooms, onions, and egg noodles in a savory beef broth, finished with a creamy sour cream sauce. It’s a quick, hearty, and satisfying classic perfect for any weeknight dinner.
Equipment
- 1 Large Dutch Oven or Deep Pot Essential for one-pot preparation and even cooking.
- 1 Chef’s knife For cutting beef, mushrooms, and onion.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Stirring Spoon or Spatula For browning and mixing ingredients.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 1 1/4 lb boneless beef sirloin steak cut into thin strips
- 1 tablespoon Montreal steak seasoning
- 4 tablespoons butter
- 1 package 8 oz white mushrooms, thinly sliced
- 1/2 cup finely chopped onion
- 1 carton 32 oz Progresso™ beef-flavored broth
- 1/2 cup sour cream from 8-oz container
- 4 cups uncooked medium egg noodles about 8 oz
- Finely chopped fresh Italian flat-leaf parsley, if desired
Instructions
- Cut the boneless beef sirloin steak into thin strips and season generously with Montreal steak seasoning.
- In a large Dutch oven or deep pot, melt 2 tablespoons of butter over medium-high heat. Brown the beef strips in batches if necessary to avoid overcrowding, then remove the beef and set aside.
- Add the remaining 2 tablespoons of butter to the pot. Add the thinly sliced white mushrooms and finely chopped onion. Sauté until the mushrooms are deeply browned and the onions are softened, about 5-7 minutes.
- Return the browned beef to the pot. Pour in the entire carton of beef-flavored broth and bring the mixture to a rolling boil.
- Stir in the uncooked medium egg noodles. Reduce the heat to medium-low, cover the pot, and simmer for about 10-12 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
- While the noodles cook, whisk the sour cream in a small bowl until smooth.
- Once the noodles are tender and most of the liquid is absorbed, remove the pot from the heat. Gradually stir a small amount of the hot liquid from the pot into the sour cream to temper it.
- Slowly add the tempered sour cream to the pot, stirring constantly until it is fully incorporated and the sauce is creamy.
- Taste the stroganoff and adjust seasoning if necessary.
- Serve hot, garnished with finely chopped fresh Italian parsley, if desired.
Notes
Achieving a deep, even sear on the beef strips is crucial for flavor development; avoid overcrowding the pan and work in batches if necessary. Allow the mushrooms to brown well, as this caramelization adds significant umami to the dish. When adding the sour cream, always temper it first by stirring in a small amount of the hot broth mixture. This prevents the sour cream from curdling and ensures a smooth, creamy finish. For a richer flavor, consider deglazing the pot with a splash of dry red wine after browning the beef and before adding the broth. Adjust the final consistency by adding a little more broth if it’s too thick, or simmering uncovered for a few extra minutes if it’s too thin.
5. One Pot Lemon Garlic Pasta
When you’re craving something light and fresh, this lemon garlic pasta is a dream. It’s bright, zesty, and balanced beautifully with a touch of cream cheese and Parmesan for richness.
Everything cooks right in one pot no separate boiling required so cleanup is a breeze. In less than half an hour, you’ve got a vibrant, flavorful pasta that feels special without being heavy.
One-Pot Pasta With Broccoli and Lemon
This recipe delivers a quick and convenient one-pot pasta dish featuring penne, fresh broccoli, bright lemon, and savory Parmesan cheese. Ideal for a weeknight meal, it simplifies cleanup while offering a balanced and flavorful main course ready in under 30 minutes.
Equipment
- 1 Large Pot Preferably a Dutch oven or a heavy-bottomed pot to prevent scorching
- 1 Cutting Board
- 1 Chef’s knife
- 1 Microplane or Box Grater For garlic and lemon zest
- 1 Measuring Cups and Spoons
Ingredients
Main
- Kosher salt and freshly ground pepper
- 1 pound penne
- 1 pound broccoli head cut into florets (3 ½ cups), stems peeled and thinly sliced (1 cup)
- 1 clove garlic finely grated
- ⅓ cup extra-virgin olive oil
- 2 teaspoons finely grated lemon zest plus 3 tablespoons fresh juice (from 1 lemon)
- ½ cup finely grated Parmesan 1 ounce, plus more for serving
Instructions
- Prepare the broccoli: cut the head into small florets (approximately 3 ½ cups) and peel the stems, then thinly slice them (about 1 cup).
- In a large pot, combine the 1 pound of penne, prepared broccoli florets and sliced stems, 1 finely grated garlic clove, ⅓ cup extra-virgin olive oil, 2 teaspoons kosher salt, ½ teaspoon freshly ground pepper, and 4 ½ cups water.
- Place the pot over high heat and bring the mixture to a vigorous boil, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to medium-high and continue to cook, stirring very frequently, for about 10 minutes.
- Cook until the pasta is al dente (firm to the bite) and most of the water has been absorbed and evaporated, leaving a creamy sauce.
- Remove the pot from the heat.
- Stir in the 2 teaspoons of finely grated lemon zest and 3 tablespoons of fresh lemon juice.
- Add ½ cup of finely grated Parmesan cheese, stirring vigorously until it melts into the sauce and creates a creamy consistency.
- Taste the pasta and adjust seasoning with additional salt and pepper if needed.
- Serve immediately, garnishing each portion with extra Parmesan cheese if desired.
Notes
For this one-pot method, the water ratio is critical; too much results in mushy pasta, too little leaves it dry. Stir frequently to prevent pasta from sticking to the bottom of the pot and to ensure even cooking and sauce development. The starch released from the pasta helps create a creamy sauce. Always zest your lemon before juicing it for easier extraction. Add the Parmesan off the heat to prevent it from clumping and to maintain a smooth, emulsified sauce. Adjust seasoning at the end; the salt from the Parmesan and initial seasoning should be a good base.
6. Campbell’s Chicken Pot Pie
There is nothing more comforting than a flaky golden pot pie. This is the ultimate comfort food, rich and old-fashioned but surprisingly simple to prepare with Campbell’s handy time-saving step.
Tender chicken, vegetables, and rich filling combine under that iconic crust and become a comfort food evening meal choice. The best part is that it is a great means of making do with leftover food to fashion something magical.
Campbell’s Kitchen Easy Chicken Pot Pie
This easy chicken pot pie recipe simplifies a classic comfort dish. Combining condensed cream of chicken soup with frozen mixed vegetables, cooked chicken, milk, and an egg, it’s topped with a quick baking mix crust. Baked until golden and bubbly, it offers a hearty, convenient meal in under an hour, perfect for a satisfying weeknight dinner.
Equipment
- 1 9-inch Pie plate
- 1 Large Mixing Bowl For the filling
- 1 Medium Mixing Bowl For the topping
- 1 Whisk
- 1 Rubber Spatula For scraping and spreading
Ingredients
Main
- 1 10.75 ounce can Campbell’s® Condensed Cream of Chicken Soup (regular, 98% Fat Free, or 25% Less Sodium)*
- 1 10 ounce package frozen mixed vegetables, thawed
- 1 cup cubed cooked chicken or turkey
- 0.5 cup milk
- 1 egg
- 1 cup all-purpose baking mix
Instructions
- Preheat your oven to 3750F (1900C).
- In a large mixing bowl, combine the thawed mixed vegetables, cubed cooked chicken (or turkey), and Campbell’s® Condensed Cream of Chicken Soup. Mix until well combined.
- Pour the chicken and vegetable mixture evenly into an ungreased 9-inch pie plate.
- In a separate medium bowl, whisk together the milk and egg until thoroughly blended.
- Gradually add the all-purpose baking mix to the milk and egg mixture, stirring with a whisk or fork until a smooth batter forms. Do not overmix.
- Carefully pour the prepared baking mix batter over the chicken and vegetable filling in the pie plate, spreading it evenly to cover the top.
- Place the pie plate on a baking sheet to catch any potential drips, then transfer to the preheated oven.
- Bake for 30 to 35 minutes, or until the topping is golden brown and a knife inserted into the center of the topping comes out clean. The filling should be bubbly.
- Once baked, carefully remove the pot pie from the oven.
- Let the chicken pot pie stand for 5-10 minutes before serving to allow the filling to set and cool slightly, making it easier to serve.
Notes
This recipe offers a quick pot pie, but for enhanced depth, consider sautéing diced onions and celery before mixing the filling. For a richer flavor, swap some milk with chicken broth and ensure your cooked chicken is seasoned well. The ‘baking mix’ crust is convenient; however, a traditional pie crust or even puff pastry will yield a more sophisticated, flakier texture. To avoid a watery pie, ensure frozen vegetables are thoroughly thawed and drained. Monitor the baking closely to prevent over-browning of the crust while ensuring the filling is bubbly and hot.
7. Chicken Tortilla Soup
This comfort food bowl is by Trisha Yearwood, so you know you’re a winner. Thick with chicken, beans, corn, and crunchy tortilla chips on top, it’s the epitome of comfort food.
Add cheese and sour cream on top for a rich, creamy finishing touch that makes each bite heavenly. It’s comforting, filling, and perfect for weeknights when warmth and comfort need to be savored in an instant.
Cheesy Chicken Tortilla Soup
This is Ali’s all-time favorite soup, and it’s delicious! This was the first dish she cooked for date night. Tortilla soup is fortified with spices and herbs. It is also thickened with tortillas, which is a great technique to know. Techniques for soup thickening vary from roux, to rice, to this technique of using tortillas. Still other soups are thickened with bread or potato, but the tortillas give it a full mouthfeel. It’s a great cooking lesson that yields a delicious dish.
Equipment
- 1 Large Dutch Oven
- 1 Blender For blending tortillas into soup
- 1 Cutting Board and Chef’s Knife
- 1 Ladle For serving and transferring soup to blender
- 1 Small Frying Pan For deep-frying tortilla strips for garnish
Ingredients
Main
- 1 cup 160 g diced yellow or white onion
- 1 cup 120 g diced carrot
- 1 cup 100 g diced celery
- 2 tablespoons 30 ml olive oil, plus more if needed
- 2 cloves garlic minced
- 1 tablespoon 8 g ancho chile powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper or to taste
- 4 cups 960 ml chicken stock, homemade or store-bought
- 1 teaspoon kosher salt or to taste
- 2 corn tortillas plus 3 more, thinly sliced and deep-fried for garnish
- 1 cup 140 g shredded roasted chicken breast
- 2 to 3 tablespoons 30 to 45 ml fresh lime juice
- 1/2 cup 20 g chopped cilantro
- 1 avocado pitted, peeled and diced, for garnish
- 1 cup 120 g shredded Mexican cheese blend or cheddar cheese, for garnish
- 1 lime cut into wedges, for garnish
Instructions
- In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
- Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
- Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
- Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook’s Note.)
- Add the roasted chicken to the soup and let simmer for 5 more minutes.
- Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.
Notes
1. The technique of thickening the soup with blended, toasted tortillas is a cornerstone of authentic tortilla soup. It not only adds a rich, satisfying mouthfeel but also contributes a subtle, nutty corn flavor that ties the dish together. Ensure the tortillas are well-toasted before blending for maximum flavor.2. When toasting the dry spices, be mindful not to burn them; this can lead to a bitter flavor. Stir constantly for the specified time, adding a touch more oil if necessary.3. Exercise extreme caution when blending hot liquids. Only fill the blender halfway, start on the lowest speed, and vent the lid to allow steam to escape.4. Prep all your garnishes (avocado, cheese, cilantro, lime wedges, fried tortilla strips) before serving for efficient plating and to maintain soup temperature.
8. Texas Roadhouse-Style Chili
Canned chili is far too overrated, don’t you think? Have homemade, spicy chili in under an hour instead. This recipe produces meaty richness, tender beans, and just the right balance of spice.
It’s also a great convenience to serve over chips, cornbread, or a green salad. And it freezes beautifully, so you can stock up for those future “chili emergencies.”
9. Paula Deen’s Chicken and Dumplings
If comfort food had a spokesperson, this would be it. Shredded chicken pulled in, pillow dumplings, and rich, warm broth, Southern hospitality in a bowl.
The best part? It’s on the table in 30 minutes, thanks to some brilliant shortcuts. It’s hot, comforting, and so addictive you’ll want to double the recipe.
10. New England Clam Chowder
Cold day? Nothing’s finer than clam chowder. This rich, salty standby overflows with clams, flaky potatoes, and smoky bacon, all anchored in a rich broth.
Miraculously, it’s not finicky just 45 minutes prep to table time. The reward is a rainbow soup so rich, it’s as though eating by the ocean at a cozy New England café.
New England Clam Chowder Recipe
This classic New England Clam Chowder is a rich, comforting soup featuring crispy salt pork, tender potatoes, and succulent clams suspended in a creamy, flavorful broth. It’s a hearty and deeply satisfying dish, perfect for a chilly day, embodying the authentic taste of the Northeast.
Equipment
- 1 Large stockpot or Dutch oven Essential for rendering, sautéing, steaming, and simmering the chowder.
- 1 Fine-mesh Sieve Crucial for straining clam broth to remove any grit.
- 1 Sharp Chef’s Knife For precise dicing of salt pork, vegetables, and chopping clams.
- 1 Cutting Board Provides a stable and safe surface for all ingredient preparation.
- 1 Ladle For serving the finished chowder.
Ingredients
Main
- 1/2 pound salt pork or bacon cut into 1/2-inch cubes
- 2 tablespoons butter
- 1 medium onion finely chopped (about 1 cup)
- 2 stalks celery finely chopped (about 1 cup)
- 1 cup water or clam juice
- 2 1/2 pounds live cherrystone or littleneck clams see note above
- 1 quart whole milk
- 1 1/2 pounds russet or yukon gold potatoes peeled and cut into 1/2-inch cubes
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- Oyster crackers for serving
Instructions
- Dice salt pork into 1/2-inch cubes. In a large stockpot or Dutch oven, render pork over medium-low heat until crispy. Remove cracklings and set aside.
- Add butter to the rendered fat. Sauté finely chopped onion and celery until softened, about 8-10 minutes.
- Add live clams and 1 cup water or clam juice to the pot. Cover and steam over high heat until clams open, about 5-8 minutes.
- Remove clams from the pot, discarding any unopened. Strain the clam liquid through a fine-mesh sieve (preferably lined with cheesecloth) into a bowl; set aside.
- Return strained clam liquid to the pot. Add peeled and cubed potatoes and bay leaves. Bring to a simmer and cook until potatoes are tender, about 10-15 minutes.
- While potatoes cook, shuck the steamed clams and roughly chop them if desired.
- Pour whole milk into the pot with the potatoes. Bring to a gentle simmer, do not boil vigorously.
- Stir in the heavy cream and chopped clams. Heat through gently for 2-3 minutes.
- Season the chowder generously with kosher salt and freshly ground black pepper to taste. Remove bay leaves.
- Serve hot, garnished with reserved crispy pork cracklings and oyster crackers.
Notes
For optimal flavor, render the salt pork slowly over medium-low heat until truly crispy, then remove the cracklings to keep them crisp for garnish. When steaming clams, remove them immediately as they open to prevent overcooking, ensuring they remain tender. Always strain the clam liquor carefully through a fine-mesh sieve, ideally lined with cheesecloth, to remove any grit, which is paramount for a smooth chowder. Avoid bringing the milk and cream mixture to a rolling boil; gentle simmering prevents scorching and curdling. Adjust seasoning with salt and white pepper at the end. A touch of dry sherry or a pinch of smoked paprika can add intriguing depth. Garnish with the reserved crispy pork and fresh chives for enhanced texture and aroma.
11. Panera Broccoli Cheddar Soup
Win over a favorite home fan. This broccoli cheddar soup is cheesy, creamy, and just soul-satisfying, with tender broccoli florets in every bite.
It’s on the table in less than an hour, and you can make it creamier still with a splash of heavy cream. Either way, classic or repurposed with veggie stock, it’s going into your go-to rotation.
Copycat Panera Broccoli Cheddar Soup
This recipe delivers a rich and creamy copycat Panera Broccoli Cheddar Soup. It features tender broccoli florets and carrots suspended in a cheesy, hearty broth, perfect for a comforting meal. The classic soup is surprisingly easy to prepare, making it ideal for a home-cooked favorite.
Equipment
- 1 Large Heavy-Bottomed Pot or Dutch Oven
- 1 Whisk
- 1 Chef’s knife
- 1 Cutting Board
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 tablespoon butter
- 0.5 onion chopped
- 0.25 cup melted butter
- 0.25 cup flour
- 2 cups milk
- 2 cups chicken stock
- 1.5 cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 stalk celery thinly sliced
- 2.5 cups shredded sharp Cheddar cheese
- salt and ground black pepper to taste
Instructions
- In a large heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter over medium heat.
- Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- In a separate small saucepan or microwave, melt 0.25 cup of butter.
- Whisk the 0.25 cup flour into the melted butter to form a smooth roux; cook for 1-2 minutes, stirring constantly.
- Gradually whisk the 2 cups of milk into the roux until smooth, then slowly whisk in the 2 cups of chicken stock, ensuring no lumps remain.
- Pour the milk and stock mixture into the pot with the sautéed onions; bring to a gentle simmer, stirring occasionally, until slightly thickened.
- Add the coarsely chopped broccoli florets, matchstick-cut carrots, and thinly sliced celery to the pot.
- Simmer for 15-20 minutes, or until the vegetables are tender but still have a slight bite.
- Remove the pot from the heat and gradually stir in the 2.5 cups of shredded sharp Cheddar cheese until completely melted and smooth.
- Season the soup with salt and ground black pepper to taste, then serve warm.
Notes
Ensure your roux is cooked sufficiently to eliminate the raw flour taste; it should be light golden. When incorporating the milk and stock, add them gradually while whisking vigorously to prevent lumps. For a perfectly smooth, velvety texture, consider blending a portion of the soup with an immersion blender before adding the cheese. Add the shredded cheese off the heat, stirring slowly until fully melted to avoid seizing and maintain a creamy consistency. Always taste and adjust seasoning (salt and pepper) at the very end.
12. Olive Garden Chicken Gnocchi Soup
This Italian comfort night meal combines pillowy gnocchi, chicken, carrots, celery, and spinach in a hearty broth. Each bite is rich, satisfying, and restaurant worthy.
It’s easy, great for weeknights, and an immediate family favorite. The winner of the night is the gnocchi, and this one is one memorable pot of comfort yum.
Olive Garden Chicken Gnocchi Soup
This recipe recreates Olive Garden’s beloved Chicken Gnocchi Soup. It’s a rich, creamy, and comforting soup featuring tender diced chicken, soft potato gnocchi, and a savory broth infused with a fragrant mirepoix of carrots, celery, and onion, finished with fresh spinach and half and half. Perfect for a hearty, satisfying meal.
Equipment
- 1 Large Stock Pot or Dutch Oven Essential for simmering the soup and accommodating all ingredients.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Ladle For stirring and serving.
- 1 Measuring Cups and Spoons
Ingredients
Main
- 3-4 boneless skinless chicken breasts cooked and diced
- 1 stalk of celery chopped
- 1/2 white onion diced
- 2 teaspoons minced garlic
- 1/2 cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- salt and pepper to taste
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach roughly chopped
Instructions
- Prepare all vegetables: chop celery, dice white onion, mince garlic, and shred carrots. Roughly chop the fresh spinach. Ensure chicken breasts are cooked and diced.
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add diced white onion, chopped celery, and shredded carrots to the pot. Sauté for 5-7 minutes until vegetables are softened.
- Stir in minced garlic and dried thyme, cooking for another minute until fragrant.
- Pour in the low sodium chicken broth. Bring the mixture to a gentle simmer, then season with salt and pepper to taste.
- Add the potato gnocchi to the simmering broth. Cook for 2-3 minutes, or according to package instructions, until the gnocchi floats to the surface and is tender.
- Stir in the cooked and diced chicken breasts.
- Reduce the heat to low. Gradually stir in the half and half, heating gently until warmed through. Do not bring to a rolling boil after adding the half and half to prevent curdling.
- Add the roughly chopped fresh spinach to the soup and stir until it just wilts, about 1-2 minutes.
- Taste the soup and adjust salt and pepper as necessary before serving warm.
Notes
For optimal flavor, ensure the mirepoix (onion, celery, carrots) is sautéed until tender and slightly caramelized before adding liquids; this builds a deep aromatic base. When adding the half and half, lower the heat or temper it first with a ladleful of hot broth to prevent curdling, ensuring a smooth, creamy finish. Gnocchi cooks quickly; add it only a few minutes before serving to maintain its tender, pillowy texture and prevent it from becoming mushy. Taste and adjust seasoning (salt, pepper) at the end, as broth and gnocchi can vary in sodium content. A sprinkle of freshly chopped parsley or a touch of Parmesan cheese can elevate the presentation and add an extra layer of flavor.
13. Skillet Lasagna
Lasagna but without the layering? Yes, thank you. This skillet lasagna is the saucy, cheesy, meaty deliciousness of the original version of lasagna without any of the hassle.
Everything cooks in one pan no precooking of noodles, no repetitive layering. It’s bubbly, cheesy perfection in the blink of an eye, and it’s the solution to lazy weeknights worldwide.
Easy Skillet Lasagna
This Easy Skillet Lasagna recipe offers a simplified, one-pan approach to a classic comfort food. Combining lean ground beef, fresh vegetables, mafalda pasta, and a flavorful tomato basil sauce, it delivers a hearty meal in under 30 minutes. Optional mozzarella cheese adds a gooey finish, making it perfect for a quick and satisfying weeknight dinner.
Equipment
- 1 Large Skillet Preferably with a lid
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula
Ingredients
Main
- 1 pound lean ground beef
- 1 small onion chopped (1/4 cup)
- 1 small green bell pepper chopped (1/2 cup)
- 1 1/2 cups uncooked mafalda mini-lasagna noodle pasta (3 ounces)
- 1 1/4 cups water
- 1/4 teaspoon Italian seasoning
- 1 3/4 cups Muir Glen™ Organic tomato basil pasta sauce from 25.5 oz. jar
- 1 jar 4.5 ounces sliced mushrooms, drained
- 1/3 cup shredded mozzarella cheese if desired
Instructions
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a wooden spoon or spatula. Drain any excess fat.
- Add the chopped onion and green bell pepper to the skillet with the beef. Cook, stirring occasionally, until vegetables are tender, about 5-7 minutes.
- Stir in the uncooked mafalda pasta, water, and Italian seasoning into the skillet, ensuring pasta is mostly submerged.
- Pour in the tomato basil pasta sauce and add the drained sliced mushrooms. Stir to combine all ingredients thoroughly.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low.
- Cover the skillet and simmer for 15-20 minutes, or until the pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- If desired, sprinkle the shredded mozzarella cheese evenly over the top of the lasagna.
- Cover the skillet again for a few minutes, or until the cheese is melted and bubbly.
- Remove from heat and let it stand for 5 minutes before serving to allow the sauce to thicken slightly and flavors to meld.
- Serve hot.
Notes
Ensure the ground beef is thoroughly browned and excess fat is drained before adding other ingredients; this contributes significantly to the final flavor and prevents greasiness. Chopping the onion and bell pepper finely will ensure they cook down adequately and blend seamlessly into the sauce. While mafalda pasta is specified, other small, sturdy pasta shapes like rotini or penne can be used as a substitute, but monitor cooking times closely as they may vary. For enhanced richness, a tablespoon of butter can be added with the vegetables. Do not overcook the pasta in the skillet; it should be al dente as it will continue to absorb liquid and soften off the heat. A touch of freshly grated Parmesan or a dollop of ricotta stirred in at the very end can elevate the dish’s creaminess and traditional lasagna essence.
Wrapping It Up
And here you are: thirteen one-dish meals that prove to you that you don’t have to have dozens of dishes and hours of kitchen time to dine like kings and queens. Spicy pasta sauces to warm soups and comforting standbys, these recipes pack big flavor with little clean-up.
So go ahead, choose your next adventure, mix all the ingredients into one wonderful pot, and take back your evenings. More time to play, less scrubbing, and a whole lot more delicious dinners that’s the magic of one-pot cooking.
Happy cooking, and even happier munching, you kitchen wizards! May your pots be one and your tummies full.
