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Easy Lamb Mandi

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Craving a big Gulf-style lamb and rice feast, but don’t own a mandi pot? This easy lamb mandi is for you! Fluffy, spiced basmati rice cooks at the same time as tender, pull-apart lamb shoulder, soaking up all of the juices as it goes. One pot, a handful of simple spices, and your oven does the rest.

Easy lamb mandi served on spiced basmati rice with toasted nuts, cucumber yogurt on the side

It’s simple, just a little bit exotic, and plenty delicious. No veggies in sight either, which makes it very popular with my kids! If you love Gulf rice dishes, you’ll also want to try my chicken kabsa and chicken machboos.

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What makes this a great Every Little Crumb recipe:

  • No special pot needed: a regular oven-safe pot and some foil do the job of a traditional mandi pot.
  • One pot: the rice and lamb cook together, at the same time.
  • Simple spices: just cumin, coriander, salt and pepper on the lamb, and whole spices in the rice.
  • Hands-off: about 5 minutes of prep, then the oven does all the work.
  • So much flavor: the lamb juices season the rice, so you barely need to season it at all.
  • Kid-approved: just rice and meat, which my kids love!

What is lamb mandi?

Mandi is a very traditional dish, made very simply of rice and meat (usually lamb or chicken). It’s cooked in a way that lets the juices from the meat drip down into the rice, which gives the rice SO much flavor.

Traditionally, it’s smoked in a special tandoor-style oven, a pit dug in the ground and covered with clay. You can also buy special mandi pots: nesting pots where the top layer has holes in it for the meat, and the bottom layer holds the rice and catches all the lamb juices. They look something like this. I obviously didn’t make this the traditional way, but I kept the idea of the rice cooking in the juices of the meat.

Ingredients you need:

You’ll find a lot of different versions of mandi out there, some with very long and exotic spice lists. I kept this super simple, and it worked.

  • Rice: long grain basmati rice, soaked and rinsed.
  • Whole spices for the rice: cinnamon stick, cardamom pods and bay leaves.
  • Dried lemon (loomi): optional, if you have it.
  • Olive oil: to drizzle over the rice.
  • Lamb shoulder: bone-in and trimmed of fat. We’ve tried this with lamb thigh too, but preferred the shoulder, which turned out more tender.
  • Spices for the lamb: cumin and coriander, salt and pepper. That’s it!

See recipe card for quantities.

How to make lamb mandi:

  1. Step 1: Heat the oven to 220°C.
  2. Step 2: Add the rice, cinnamon stick, cardamom pods, bay leaves and dried lemon (if using) to a large oven-safe pot. Drizzle the olive oil over the rice, then pour the water on top.
  1. Step 3: Cover the pot tightly with foil, twisting and creasing it around the edges for a tight seal. This is your homemade mandi pot!
  1. Step 4: Stab holes evenly all over the foil with a skewer, so the lamb juices can drip through into the rice.
  1. Step 5: Season the lamb shoulder all over with the salt, pepper, cumin and coriander, and massage the spices into the meat.
  2. Step 6: Place the lamb on top of the foil covering the rice. Lay a piece of parchment paper over the lamb, then cover tightly with more foil, so you have a foil-wrapped parcel of lamb sitting on top of the foil-covered pot of rice.
  3. Step 7: Cook for 3 hours, until the lamb is cooked through and pulls easily off the bone with a fork.
  4. Step 8: Remove the foil and lift off the lamb, then fluff the rice. Spoon the rice onto a serving platter and top with the lamb.

Hint: To check the lamb is done, carefully open a corner of the top foil and pull the meat with a fork. It should come away from the bone easily. If it’s still holding on, seal it back up and give it another 20 to 30 minutes.

Pro Tip

Make sure the foil is sealed REALLY tightly around the pot and around the lamb. The tighter the seal, the more steam and lamb juices stay inside to cook and flavor the rice.

How to serve:

Serve the lamb on top of the rice on a big platter, garnished with toasted nuts and raisins and fresh herbs.

I LOVE toasted nuts. If you’ve been following me for any length of time, you’ll know how much I put them on everything! (Like my pasta with yogurt sauce, basil pesto chicken pasta and easy spanakopita.)

I like to top my mandi with toasted pine nuts, slivered almonds and golden raisins, which caramelise in the pan and add a tiny hint of smoky sweetness. You’ll find the full method for toasting the pine nuts and raisins in my chicken kabsa post. Fresh coriander or parsley adds a pop of colour.

On the side, I like a simple green salad and some yogurt with dried mint, or a yogurt salad with cucumbers like the one in this recipe. Warm flatbread is also great for scooping up all those juices.

Close-up of lamb mandi on top of spiced basmati rice, garnished with toasted nuts

Recipe variations:

  • Lamb thigh: works instead of shoulder, though we found the shoulder more tender.
  • Chicken madhbi: for a similar chicken and rice dish, try this easy chicken madhbi.
  • Herbs: use coriander, parsley or both for the garnish.

Storing Leftovers:

  • Fridge: let the leftovers cool, then store the rice and lamb in airtight containers in the fridge for 3 to 4 days. Try to get them into the fridge within 2 hours of cooking.
  • Reheat: warm the rice and lamb in the microwave or in a covered pan over low heat with a splash of water, so the rice doesn’t dry out, until piping hot all the way through.
  • Freezing: freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge, then reheat as above.

Expert tips and tricks:

  • Use bone-in lamb shoulder for the most tender, pull-apart meat.
  • Soak and rinse the rice before it goes into the pot.
  • Poke the holes evenly across the foil so the juices drip all over the rice, not just in one spot.
  • Don’t fluff the rice too early. Wait until you’ve taken the foil off and lifted out the lamb.

Top Tip

Add a dried lemon (loomi) to the rice if you can find one. It’s optional, but it adds a lovely, tangy depth that’s so classic in Gulf rice dishes.

Recipe FAQs:

What is lamb mandi?

Lamb mandi is a traditional rice and meat dish from the Arabian Peninsula, loved all over the Gulf. The meat is cooked above the rice so all of its juices drip down and flavor the rice as it cooks.

What’s the difference between mandi and kabsa?

Traditionally, mandi is smoked in a special tandoor-style oven: a pit dug in the ground and covered with clay. Kabsa is usually cooked more simply, with the rice and protein cooked separately, but it’s often a little more elaborate in its spices and toppings.

Do I need a mandi pot?

Nope! Cover a regular oven-safe pot of rice tightly with foil, poke holes in it with a skewer, and cook the lamb on top. The juices drip through the holes into the rice, just like a mandi pot.

What cut of lamb is best for mandi?

Bone-in lamb shoulder. We’ve tried this with lamb thigh too, but the shoulder came out more tender.

How do I know when the lamb is done?

After 3 hours, open a corner of the top foil and pull the lamb with a fork. It should come away from the bone easily. If it doesn’t, seal it back up and keep cooking.

If you liked this recipe, you might like:

Looking for other recipes like this? Try these:

Pairing:

These go great with lamb mandi:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!

Close-up of lamb mandi on top of spiced basmati rice, garnished with toasted nuts

Lamb Mandi

An easy one pot recipe of rice and lamb, where the rice gets cooked at the same time as the meat, and collects all the juice from the meat. Simply spiced, traditional and delicious!
4.50 from 6 votes
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Course: Main Course
Cuisine: Middle Eastern
Diet: Halal
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 6 people
Calories: 573kcal
Author: Farah Abumaizar

Equipment

  • Large oven-safe pot
  • Aluminum foil
  • Skewer
  • Parchment paper

Ingredients

  • 3 cups long grain basmati rice, soaked and rinsed
  • 1 cinnamon stick
  • 3 whole cardamom pods
  • 1-2 bay leaves
  • 1 dried lemon (lumee) if you have it
  • 1 tablespoon olive oil
  • 4.5 cups water
  • 1.5 kg lamb shoulder with bone, trimmed of fat
  • salt to season
  • pepper to season
  • 1 teaspoon cumin powder
  • 1/2 teaspoon coriander powder

Instructions

  • Heat the oven to 220°C.
  • Add the rice, cinnamon stick, cardamom pods, bay leaves and dried lemon (if using) to a large oven-safe pot. Drizzle the olive oil over the rice, then pour the water on top.
  • Cover the pot tightly with foil, creasing the edges of the foil around the pot for a tight seal. Stab holes evenly all over the foil with a skewer.
  • Season the lamb shoulder all over with the salt, pepper, cumin and coriander, and massage the spices into the meat.
  • Place the lamb on top of the foil covering the rice. Lay a piece of parchment paper over the lamb, then cover tightly with more foil, so you have a foil-wrapped parcel of lamb sitting on top of the foil-covered pot of rice.
  • Cook for 3 hours, until the lamb is cooked through and pulls easily off the bone with a fork. If it doesn’t, seal the foil back up and cook for another 20 to 30 minutes.
  • Remove the foil and lift off the lamb, then fluff the rice. Spoon the rice onto a serving platter and top with the lamb. Garnish with toasted nuts and raisins, and fresh coriander or parsley if desired.

Notes

Ingredient Notes
  • Bone-in lamb shoulder gives the most tender, pull-apart result. Lamb thigh works too, but is less tender.
  • The dried lemon (loomi) is optional.
  • Soak and rinse the basmati rice before it goes into the pot.
Recipe Tips
  • Seal the foil tightly around the pot and around the lamb so the steam and juices stay inside.
  • Poke the holes evenly across the foil so the juices drip all over the rice.
  • Only fluff the rice after you’ve removed the foil and lifted off the lamb.
Storing Leftovers
  • Store the rice and lamb in airtight containers in the fridge for 3 to 4 days.
  • Reheat in the microwave or a covered pan with a splash of water until piping hot.
  • Freeze for up to 3 months and thaw overnight in the fridge before reheating.

Nutrition

Calories: 573kcal | Carbohydrates: 75g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 101mg | Sodium: 123mg | Potassium: 580mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 64mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

Biscuit Custard Pudding

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Looking for a no-bake dessert that everyone goes back for seconds of? This biscuit custard pudding is layers of milk-dipped Marie biscuits and a fluffy homemade custard cream, finished with a silky milk chocolate ganache. It’s creamy, nostalgic and so easy to put together.

The homemade custard is so easy but adds so much flavor, and it’s a great make-ahead dessert for Eid, Ramadan gatherings, family dinners or any time you need a crowd-pleasing dessert. My type of trifle!

Because I’m always recipe testing, I tend to get bags and bags of open biscuits starting to accumulate in my pantry. That’s when I know I have got to go the no bake dessert biscuit and custard layer route, and use them all up!

If you love biscuit desserts, you’ll also want to try my chocolate biscuit pudding and this Biscoff banana pudding.

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What makes this a great Every Little Crumb recipe:

  • No bake: the only cooking is a quick 10-minute stovetop custard.
  • Homemade custard: made with simple pantry ingredients, and so much more flavorful than a packet mix.
  • Make ahead: it actually gets better after an overnight chill.
  • Feeds a crowd: one dish serves 8, perfect for gatherings.
  • Nostalgic: Marie biscuits dipped in milk taste like childhood.

Ingredients you need:

Eggs and cornflour thicken the milk into a rich, smooth custard, and folding it into whipped cream makes it light and fluffy. The Marie biscuits soak up the milk and soften into cake-like layers, and the milk chocolate ganache on top makes it feel extra special.

  • Whole milk: for a rich, creamy custard, plus a little extra for dipping the biscuits.
  • Unsalted butter
  • Salt: just a small pinch to balance the sweetness.
  • Eggs: at room temperature, lightly beaten.
  • Granulated sugar
  • Cornflour (cornstarch): thickens the custard so it sets.
  • Vanilla extract
  • Cold whipping (heavy) cream: divided, for the custard cream and the ganache.
  • Marie biscuits: or your biscuits of choice, this is so forgiving, you can use whatever type you have!
  • Milk chocolate chips: or chopped milk chocolate, for the ganache.

See recipe card for quantities.

How to make biscuit custard pudding:

eggs, sugar and cornflour in a speckled bowl for biscuit custard pudding.
  1. Step 1: In a bowl, add the eggs, sugar and cornflour.
eggs, sugar and cornflour whisked smooth in a bowl with a fork.
  1. Step 2: Whisk until smooth and the sugar has dissolved.
milk and a cube of butter in a saucepan on a hot plate.
  1. Step 3: Place the milk, butter and salt in a medium saucepan over medium heat.
milk and melted butter heating in a saucepan.
  1. Step 4: Heat until the butter melts and the milk is just simmering.
whisk in a saucepan of warm milk for homemade custard.
  1. Step 5: Turn the heat down to low before the milk comes to a boil.
egg mixture being poured into hot milk in a saucepan with a whisk.
  1. Step 6: Gradually pour in the egg mixture along with the vanilla, whisking constantly.
custard mixture being whisked in a saucepan.
  1. Step 7: Keep whisking over low heat so the custard stays smooth.
thick, smooth homemade custard in a saucepan with a gold spoon.
  1. Step 8: Cook for 4–8 minutes, stirring continuously, until the custard is thick and coats the back of a spoon.
homemade custard transferred to a pink bowl.
  1. Step 9: Transfer the custard to a bowl.
plastic wrap pressed onto the surface of custard in a bowl.
  1. Step 10: Press plastic wrap directly onto the surface and refrigerate for about 45 minutes, until completely cooled.
cold whipping cream in a stainless steel mixing bowl.
  1. Step 11: Pour 1 cup of the cold whipping cream into a large mixing bowl.
whipped cream at soft peaks in a stainless steel bowl.
  1. Step 12: Whip the cream to soft peaks using an electric mixer.
cooled custard added on top of whipped cream in a mixing bowl.
  1. Step 13: Add the cooled custard to the whipped cream.
custard and whipped cream beaten together into a thick custard cream.
  1. Step 14: Beat briefly until just combined, thick and creamy.
marie biscuit being dipped in a bowl of milk.
  1. Step 15: Pour the ½ cup of milk into a shallow dish and quickly dip the biscuits, one at a time.
milk-dipped marie biscuits arranged in a single layer in a white rectangular dish.
  1. Step 16: Arrange the dipped biscuits in a single layer in a large serving dish (11×7 or 13×9 inch).
custard cream being spread over a layer of marie biscuits in a dish.
  1. Step 17: Spread one-third of the custard cream over the biscuits.
custard cream spread evenly over the biscuit layer in a white dish for marie biscuit pudding.
  1. Step 18: Smooth it into an even layer. Repeat with two more layers of dipped biscuits and custard cream (3 layers of each).

Cover the dish tightly with plastic wrap and refrigerate for at least 4–6 hours, preferably overnight. Before serving, heat the remaining ½ cup of whipping cream until steaming but not boiling, pour it over the chocolate, cover for 5 minutes, then stir until smooth. Pour the ganache over the chilled pudding, tilting the dish to spread it evenly, and refrigerate for 20–30 minutes until set.

Hint: Press the plastic wrap directly onto the surface of the warm custard. This stops a skin from forming, so your custard cream stays perfectly smooth.

Pro Tip

Dip the biscuits in the milk quickly, just in and out. They keep softening as the pudding chills, so soaking them too long can make the layers soggy.

How to serve:

Scoop and serve chilled, straight from the dish. This gets even better as it sits in the fridge! You can top with some chocolate shavings, like flake chocolate, for even more chocolatey flavor.

Recipe variations:

  • Dark chocolate ganache: swap the milk chocolate for dark chocolate for a richer, less sweet topping.
  • Different biscuits: Marie biscuits are classic, but you can use your biscuits of choice.
  • Chocolate lovers: try my chocolate biscuit pudding, made with a homemade chocolate pudding.

Storing Leftovers:

  • Fridge: cover tightly with plastic wrap and keep in the fridge for 4-5 days.

Expert tips and tricks:

  • Keep the heat low.: Turn the heat down before the milk boils so the eggs don’t scramble when you add them.
  • Whisk constantly: while the custard cooks for a smooth, lump-free result.
  • Cool the custard completely: before beating it into the whipped cream, or the cream will deflate.
  • Whip to soft peaks only: The custard thickens the mixture, so there’s no need to whip the cream stiff.
  • Add the ganache before serving: so it stays glossy.

Top Tip

Give it the full chill time, ideally overnight. The biscuits soften into the custard cream and the layers set, so every scoop is creamy and holds together.

Recipe FAQs:

Can I make biscuit custard pudding ahead of time?

Yes! This is a great make-ahead dessert. Assemble it the day before and let it chill overnight, then add the chocolate ganache shortly before serving.

What biscuits are best for biscuit custard pudding?

Marie biscuits are the classic choice because they soften beautifully without falling apart, but you can use your biscuits of choice.

Why does the custard need to cool before adding the cream?

Warm custard will melt the whipped cream and make the filling runny. Let it cool completely in the fridge first so the custard cream stays thick and fluffy.

How do I keep my custard from getting lumpy?

Keep the heat low, add the egg mixture gradually, and whisk constantly while it cooks. Pressing plastic wrap onto the surface as it cools also stops a skin from forming.

Can I use custard powder instead of homemade custard?

Yes, you can swap the eggs and cornflour for custard powder. Make the custard according to the packet instructions, but cook it until it’s nice and thick, since it needs to hold its shape between the layers. That said, the homemade custard is so easy and SO much more flavorful, I really recommend giving it a try!

If you liked this recipe, you might like:

Looking for other recipes like this? Try these:

Pairing:

These are my favorite drinks to serve with biscuit custard pudding:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!

a serving of biscuit custard pudding topped with chocolate ganache on a plate, with the dish and marie biscuits behind it.

Biscuit Custard Pudding

A creamy, no-bake biscuit custard pudding made with milk-dipped Marie biscuits layered with an easy homemade custard cream and topped with a silky milk chocolate ganache. A perfect make-ahead dessert!
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Course: Dessert
Cuisine: Middle Eastern
Diet:
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 8 servings
Calories: 183kcal
Author: Farah Abumaizar

Equipment

  • Medium saucepan
  • Whisk
  • Electric Mixer
  • Shallow dish
  • 11×7 or 13×9 inch serving dish

Ingredients

For the custard

  • 2 cups whole milk 500 ml
  • 1 tablespoon unsalted butter
  • 1 pinch salt small pinch
  • 2 eggs room temperature, lightly beaten
  • 1/2 cup granulated sugar 100 g
  • 1/4 cup cornflour cornstarch, 30 g
  • 2 teaspoons vanilla extract

For assembling

  • 1 1/2 cups cold heavy cream whipping cream, divided
  • 3 packs Marie biscuits or biscuits of choice, about 200 g (8 oz)
  • 1/2 cup whole milk 120 ml, for dipping
  • 1/2 cup milk chocolate chips heaped, 100 g, or chopped milk chocolate

Instructions

For the custard:

  • Place the milk, butter, and salt in a medium saucepan over medium heat. Heat until just simmering.
  • In a separate bowl, whisk together the eggs, sugar, and cornflour until smooth and the sugar has dissolved.
  • Reduce the heat to low before the milk comes to a boil. Gradually add the egg mixture to the saucepan along with the vanilla, whisking constantly. Cook for 4–8 minutes, stirring continuously, until the mixture thickens into a smooth custard that coats the back of a spoon.
  • Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for about 45 minutes, or until completely cooled.

To assemble:

  • Once cooled, whip 1 cup of the whipping cream to soft peaks using an electric mixer. Add the cooled custard and beat briefly until just combined, thick, and creamy.
  • Pour the ½ cup milk into a shallow dish. Quickly dip the biscuits into the milk, one at a time, and arrange them in a single layer in a large serving dish (11×7-inch or 13×9-inch).
  • Spread one-third of the custard mixture evenly over the biscuits. Repeat with another layer of milk-soaked biscuits and custard, finishing with a final layer of biscuits topped with custard (3 layers of each).
  • Cover tightly with plastic wrap and refrigerate for at least 4–6 hours, preferably overnight.

For the ganache:

  • Before serving, heat the remaining ½ cup whipping cream until steaming but not boiling. Pour it over the chocolate and cover with a plate for 5 minutes, then stir until smooth.
  • Pour the ganache evenly over the chilled dessert, tilting the dish to spread it evenly. Refrigerate for 20–30 minutes until set. Scoop, serve, and enjoy!

Video

Notes

Ingredient Notes
  • Marie biscuits are classic, but you can use your biscuits of choice.
  • Use cold whipping (heavy) cream so it whips up properly.
  • Swap the milk chocolate for dark chocolate if you prefer a dark chocolate ganache.
Recipe Tips
  • Whisk constantly while the custard cooks so it stays smooth.
  • Let the custard cool completely before adding it to the whipped cream.
  • Dip the biscuits quickly. They soften more as the pudding chills.
Storing Leftovers
  • Cover tightly and keep in the fridge for 4–5 days.

Nutrition

Calories: 183kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 52mg | Potassium: 164mg | Fiber: 0.01g | Sugar: 23g | Vitamin A: 227IU | Calcium: 109mg | Iron: 0.2mg
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

Creamy Caramelized Onion Pasta

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Caramelized onions make everything better, and this creamy caramelized onion pasta is proof. Sweet, golden onions are cooked down in butter and olive oil, then stirred with a few extra ingredients into a silky, rosy cream sauce that clings to every strand of spaghetti. It’s rich and cozy, made with simple pantry staples, and there’s no wine needed.

wooden tongs twirling caramelized onion pasta in a deep skillet.

It’s the kind of easy weeknight dinner that tastes like you spent way more effort on it than you did. If you love a creamy pasta, you’ll also want to try my pink sauce pasta and this tahini pasta.

Everyone in my family loved this, but honestly, its biggest fan was me! I was raving with every bite. I think I told my husband five different times, “This is the best pasta I’ve ever made!”

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What makes this a great Every Little Crumb recipe:

  • No wine needed: all the depth comes from the caramelized onions, tomato paste and spices.
  • The flavor: Mind-blowing! The caramelized onions add a beautiful sweetness, while the cream adds richness and balances it out.
  • Pantry staples: onions, garlic, tomato paste, dried herbs, cream and Parmesan.
  • Ready in about 35 minutes: the pasta cooks while the onions caramelize.
  • Restaurant-style: silky, creamy and fancy enough for guests.
  • Family-friendly: easy to make milder for kids by skipping the chili flakes.

Ingredients you need:

ingredients needed for caramelized onion pasta.
  • Pasta: long pasta like spaghetti or linguine holds on to the creamy sauce best.
  • Olive oil and butter: butter for flavor, and olive oil to help keep the butter from burning while the onions cook.
  • Yellow onions: sliced thinly so they caramelize evenly.
  • Garlic: fresh crushed garlic plus garlic powder.
  • Tomato paste: adds depth and gives the sauce its color.
  • Spices and dried herbs: paprika, dried basil, dried oregano, red chili flakes, salt and black pepper.
  • Pasta water: the starchy cooking water helps the sauce cling to the pasta.
  • Heavy cream (whipping cream)
  • Parmesan cheese: freshly grated melts the smoothest.
  • Fresh parsley: optional, for garnish.

See recipe card for quantities.

How to make creamy caramelized onion pasta:

Before you start, cook the pasta until al dente according to the package instructions. Before draining, scoop out 1 cup of the pasta water and set it aside for the sauce.

olive oil and butter melting together in a large white skillet.
  1. Step 1: Add the olive oil and butter to a large deep skillet over medium heat.
thinly sliced yellow onions added to melted butter and olive oil in a skillet with a wooden spoon.
  1. Step 2: Once the butter melts, add the thinly sliced onions.
golden caramelized onions in a skillet with a wooden spoon.
  1. Step 3: Cook for 15 to 20 minutes, stirring frequently, until the onions are caramelized and golden. If they start to dry out or stick, add a splash of water.
crushed garlic added on top of caramelized onions in a skillet.
  1. Step 4: Add the crushed garlic and sauté for about a minute.
tomato paste and crushed garlic added to caramelized onions in a skillet.
  1. Step 5: Add the tomato paste.
paprika, garlic powder, dried herbs and chili flakes added next to tomato paste and garlic in a skillet of caramelized onions.
  1. Step 6: Add the paprika, garlic powder, dried basil, dried oregano, red chili flakes, salt and black pepper.
caramelized onions stirred together with tomato paste and spices in a skillet.
  1. Step 7: Stir everything together for about a minute so the tomato paste and spices coat the onions.
heavy cream and pasta water poured over the caramelized onion and tomato paste mixture in a skillet.
  1. Step 8: Pour in ½ cup of the pasta water and the cream. You can add more later if the sauce needs it.
creamy caramelized onion sauce stirred together in a skillet with a wooden spoon.
  1. Step 9: Stir until the sauce is smooth and evenly combined.
caramelized onion cream sauce gently bubbling in a skillet.
  1. Step 10: Let the sauce simmer for 2 to 3 minutes.
freshly grated Parmesan cheese added to creamy caramelized onion sauce in a skillet.
  1. Step 11: Add the Parmesan cheese and stir it into the sauce.
spaghetti tossed in creamy caramelized onion sauce in a skillet.
  1. Step 12: Add the drained pasta and toss until every strand is coated in the sauce.

Hint: Start with ½ cup of pasta water and add more a splash at a time. It’s much easier to thin the sauce out than to thicken it.

Pro Tip

Don’t rush the onions. Keep the heat at medium and stir often. Turning up the heat will burn them before they have a chance to caramelize and turn sweet.

How to serve:

Serve it right away, while the sauce is creamy and warm, topped with chopped parsley and extra Parmesan.

This is delicious paired with a corn arugula salad and some crusty bread.

If you want to add some extra protein, you can make these easy chicken breasts.

a large skillet with caramelized onion pasta in it and wooden tongs removing some.

Recipe variations:

  • Add protein: toss in cooked chicken or shrimp at the end.
  • Add greens: stir a handful of baby spinach into the sauce and let it wilt before adding the pasta.
  • Spicy: add extra red chili flakes.
  • Kid-friendly: skip the chili flakes.
  • Gluten-free: use your favorite gluten-free pasta.

Storing Leftovers:

  • Fridge: store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat: warm in a skillet over low heat with a splash of water or milk to loosen the sauce.
  • Freezing: I don’t recommend freezing this one, since cream sauces can separate once thawed.
  • Make ahead: caramelize the onions up to 3 days ahead and keep them in the fridge.

Expert tips and tricks:

  • Slice the onions evenly so they all caramelize at the same rate.
  • Use a large, deep skillet. It gives the onions room to brown and fits the pasta for tossing.
  • Grate your own Parmesan. Freshly grated cheese melts into a smoother sauce.
  • Reserve the pasta water before draining. It’s easy to forget!

Top Tip

When you pour in the pasta water and cream, scrape up the browned bits from the bottom of the pan. That’s where a lot of the flavor is!

Recipe FAQs:

How long does it take to caramelize onions for pasta?

In this recipe, the onions cook for about 15 to 20 minutes over medium heat, stirring often, until they are golden and caramelized. If they start to dry out or stick to the pan, add a splash of water and keep stirring.

Can I make caramelized onion pasta without wine?

Yes! This recipe doesn’t use any wine at all. The tomato paste, paprika, dried herbs and starchy pasta water give the sauce plenty of depth and flavor.

What kind of onions are best for caramelized onion pasta?

I use yellow onions. They’re easy to find and turn sweet and golden as they caramelize.

Can I make caramelized onion pasta ahead of time?

The pasta is best served fresh, while the sauce is silky. To get a head start, caramelize the onions ahead of time and keep them in an airtight container in the fridge for up to 3 days, then warm them in the skillet and continue from the garlic step.

Why is my sauce too thick?

Cream sauces thicken as they sit, and the pasta soaks some of it up. Add a splash more pasta water and toss until the sauce loosens up again.

plate of caramelized onion pasta on a striped kitchen towel, with big skillet in the background.

If you liked this recipe, you might like:

Looking for other recipes like this? Try these:

Pairing:

These go great with creamy caramelized onion pasta:

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wooden tongs twirling caramelized onion pasta in a deep skillet.

Creamy Caramelized Onion Pasta

This is the creamiest, most delicious pasta, absolutely packed with flavor. It’s seriously one of the best, if not THE best, pastas I’ve ever made.
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Course: Main Course
Cuisine: Italian
Diet:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 565kcal
Author: Farah Abumaizar

Equipment

  • Large pot
  • Colander
  • Large deep skillet
  • Wooden spoon
  • Tongs
  • Cheese grater

Ingredients

  • 8 oz spaghetti or linguine 250 g, about ½ pack
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 2 yellow onions, thinly sliced
  • 5 garlic cloves, crushed
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried red chili flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon tomato paste
  • 1 cup reserved pasta water
  • 3/4 cup heavy whipping cream 180 ml
  • 1/2 cup freshly grated Parmesan cheese plus extra for serving
  • fresh parsley, chopped optional, for garnish

Instructions

  • Cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
  • Add the olive oil and butter to a large deep skillet over medium heat. Once the butter melts, add the sliced onions and cook for 15-20 minutes, stirring frequently, until caramelized and golden. If they start to dry out, add a splash of water.
  • Add the garlic and sauté for a minute, then add the tomato paste, paprika, garlic powder, basil, oregano, chili flakes, salt and pepper, and stir for a minute.
  • Add ½ cup of the pasta water and the cream, and simmer for 2-3 minutes. Add more pasta water a splash at a time if needed to thin out the sauce.
  • Stir in the Parmesan cheese, then add the drained pasta and toss to coat. Garnish with parsley and extra Parmesan cheese if desired!

Video

Notes

Ingredient Notes
  • Any long pasta works here, like spaghetti or linguine.
  • Use freshly grated Parmesan for the smoothest sauce.
  • Adjust the chili flakes to taste, or skip them for kids.
Recipe Tips
  • Don’t rush the onions. Keep the heat at medium, stir often, and add a splash of water if they stick.
  • Start with ½ cup of pasta water and add more as needed.
  • Scrape up the browned bits from the bottom of the pan when you add the liquid.
Storing Leftovers
  • Store in an airtight container in the fridge for up to 3 days. Reheat over low heat with a splash of water or milk.
  • Freezing isn’t recommended, since cream sauces can separate once thawed.
  • To get ahead, caramelize the onions up to 3 days in advance and keep them in the fridge.

Nutrition

Calories: 565kcal | Carbohydrates: 54g | Protein: 14g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 885mg | Potassium: 391mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1140IU | Vitamin C: 9mg | Calcium: 181mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

Peanut Butter Rice Krispies

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Is there anything more nostalgic than a pan of rice krispie treats? Now add peanut butter to the mix. These peanut butter rice krispies are soft, gooey and extra marshmallowy, with that salty-sweet peanut butter flavor in every bite. They’re made on the stovetop in one pot, with no oven needed. Add some browned butter to the mix, and you’ve got the most incredible rice krispie treats

stack of three peanut butter rice krispie treats with gooey marshmallow pockets.

They’re perfect for bake sales, lunchboxes, after-school snacks or any time you need a quick sweet treat. If you love no-bake peanut butter treats, you’ll also want to try my peanut butter oat bites and these chocolate cornflake bites.

When I make a batch of these I have to work quickly to get them pressed in the pan otherwise my kids will eat half the mix right out of the pot! Definitely more addictive than regular rice krispies.

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What makes this a great Every Little Crumb recipe:

  • No bake: everything happens in one pot on the stovetop.
  • Extra gooey: folding in extra mini marshmallows at the end gives you pockets of soft, melty marshmallow.
  • Salty-sweet: peanut butter and a pinch of salt balance out the sweetness of the marshmallows.
  • Pantry staples: just six ingredients you probably already have.
  • Kid-friendly: easy enough for little helpers to stir and spread.

Ingredients you need:

ingredients needed for peanut butter rice krispy treats on a marble background.

The ingredient list is short and simple. Marshmallows and butter make the gooey base, peanut butter adds flavor and richness, and the crispy rice cereal gives you that classic crunch. A little vanilla and salt make the peanut butter flavor pop.

  • Butter: salted or unsalted both work. If you use salted, you can skip the pinch of salt.
  • Mini marshmallows: mini ones melt faster and more evenly than large ones, but if you only have large on hand (like I did) those work too! Either way, it’s always great to have some extra mini marshmallows on hand to fold in for fun little pockets of marshmallows with every bite.
  • Peanut butter: I use regular creamy peanut butter (not natural) for the smoothest, gooiest treats.
  • Rice Krispies: any crispy rice cereal works.
  • Vanilla extract
  • Salt

See recipe card for quantities.

How to make peanut butter rice krispies:

Before you start, line an 8×8 inch pan with parchment paper and grease it with butter or nonstick spray.

butter melted and foaming in a large silver pot.
  1. Step 1: Brown the butter in a large pot over medium heat.
melted marshmallows being stirred with a spatula in a large pot.
  1. Step 2: Add the 10 ounces of marshmallows, turn the heat down to low, and stir until completely melted and smooth.
creamy peanut butter added on top of melted marshmallows in a pot.
  1. Step 3: Take the pot off the heat, then add the peanut butter, vanilla and salt.
peanut butter stirred into melted marshmallows in a large pot.
  1. Step 4: Stir until smooth and fully combined.
Rice Krispies cereal added on top of the peanut butter marshmallow mixture in a pot.
  1. Step 5: Add the Rice Krispies.
Rice Krispies mixed into the peanut butter marshmallow mixture in a pot.
  1. Step 6: Stir until the cereal is almost fully coated.
mini marshmallows added on top of the peanut butter rice krispie mixture in a pot.
  1. Step 7: Add the remaining ½ cup of mini marshmallows and gently fold them in.
peanut butter rice krispie mixture spread into a parchment-lined square baking pan.
  1. Step 8: Gently spread the mixture in the prepared pan without pressing too hard. Let it set for 30 minutes before cutting into 16 squares.

Hint: Folding in the extra marshmallows at the very end, off the heat, keeps them whole so you get gooey marshmallow pockets in every square.

Pro Tip

Don’t pack the mixture down. Pressing too hard squeezes out the air and makes the treats dense and hard. A light hand keeps them soft and chewy.

How to serve:

Cut into squares and serve at room temperature. They’re great on their own, in lunchboxes, or on a dessert table.

hand holding a peanut butter rice krispie square above more squares on a wire cooling rack.

Recipe variations:

  • Chocolate drizzle: drizzle melted chocolate over the top once the treats have set.
  • Crunchy: use crunchy peanut butter for extra texture.
  • Mix-ins: fold in chocolate chips once the mixture has cooled slightly, so they don’t melt completely.
  • Don’t brown the butter: If you want the recipe for these peanut butter rice krispies to be a little easier, just melt the butter without taking the extra step to brown it.

Storing Leftovers:

  • Room temperature: store in an airtight container at room temperature for up to 3 days.
  • Avoid the fridge: the cold makes the treats harden.
  • Stacking: if you stack them, put a piece of parchment paper between the layers so they don’t stick together.
peanut butter rice krispie squares topped with mini marshmallows on a wire rack, with a spoonful of peanut butter.

Expert tips and tricks:

  • Keep the heat low. Melting the marshmallows over low heat keeps them soft. High heat can make the treats hard once they set.
  • Take the pot off the heat before adding the peanut butter and cereal.
  • Grease your spatula or hands so the mixture doesn’t stick when you spread it.
  • Use a sharp, greased knife to cut clean squares.

Top Tip

Let them set for the full 30 minutes. Cutting too early makes the squares lose their shape.

Recipe FAQs:

Why did my peanut butter rice krispies turn out hard?

Usually it’s because the marshmallows were melted over heat that was too high, or the mixture was pressed too firmly into the pan. Melt low and slow, and spread the mixture gently.

Can I make peanut butter rice krispies ahead of time?

Yes! They keep in an airtight container at room temperature for up to 3 days, so they’re great to make the day before a party or bake sale.

How do I store peanut butter rice krispies?

Keep them in an airtight container at room temperature for up to 3 days. Avoid the fridge, since the cold makes them hard.

Can I use natural peanut butter?

I use regular creamy peanut butter for these, since it gives the smoothest, gooiest result.

If you liked this recipe, you might like:

Looking for other recipes like this? Try these:

Pairing:

These are my favorite drinks to serve with peanut butter rice krispies:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!

overhead view of peanut butter rice krispie squares on a wire rack with a bowl of Rice Krispies and a spoonful of peanut butter.

Peanut Butter Rice Krispies

Soft, gooey peanut butter rice krispies made on the stovetop with marshmallows, butter and peanut butter. An easy no-bake treat everyone will love!
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Course: Dessert
Cuisine: American
Diet:
Prep Time: 5 minutes
Cook Time: 10 minutes
Set time: 30 minutes
Total Time: 45 minutes
Servings: 16 squares
Calories: 168kcal
Author: Farah Abumaizar

Equipment

  • 8×8 inch baking pan
  • Large pot
  • Spatula
  • Parchment paper

Ingredients

  • 1/4 cup unsalted butter 57 g
  • 1 bag mini marshmallows 10 oz (280 g)
  • 1/2 cup creamy peanut butter 130 g
  • 5 cups Rice Krispies 160 g
  • 1/2 cup mini marshmallows 30 g, optional, for folding in
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt

Instructions

  • Line an 8×8 inch pan with parchment paper and grease it.
  • Melt the butter in a large pot over medium heat. For extra flavor, keep cooking the butter until brown flecks appear on the bottom and the butter is fragrant and makes a sizzling sound. Add the 10 ounces of marshmallows, turn the heat down to low, and stir until melted.
  • Remove the pot from the heat. Add the peanut butter, vanilla and salt, and stir to combine.
  • Mix in the Rice Krispies until almost fully coated, then fold in the remaining ½ cup of mini marshmallows.
  • Gently spread the mixture in the prepared pan without pressing too hard. Let it set for 30 minutes before cutting into 16 squares.

Video

Notes

Ingredient Notes
  • Use regular creamy peanut butter (not natural).
  • Any crispy rice cereal works in place of Rice Krispies.
  • If using salted butter, you can skip the pinch of salt.
Recipe Tips
  • Melt the marshmallows over low heat to keep the treats soft.
  • Don’t press the mixture into the pan. Spread it gently.
  • Let them set for the full 30 minutes before cutting.
Storing Leftovers
  • Store in an airtight container at room temperature for up to 3 days. Avoid the fridge, since it makes them hard.
  • Freeze in an airtight container with parchment paper between the layers for up to 6 weeks. Thaw at room temperature for about an hour before serving.

Nutrition

Calories: 168kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 99mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 671IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

Rotisserie Chicken Noodle Soup

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Is there anything more comforting than a big pot of chicken noodle soup? This rotisserie chicken noodle soup is my shortcut version: grab a store-bought rotisserie chicken (or use whatever leftover chicken is in your fridge), and you’ve skipped the longest step. Soft potatoes, carrots and celery simmer in a garlicky, herby broth, then thick tagliatelle noodles go in at the end. Honestly, it may be the best chicken noodle soup I’ve ever tasted!

two bowls of rotisserie chicken noodle soup next to a red pot of soup.

It first appeared in my Ramadan 2026 cookbook, and it’s just as good on a chilly weeknight as it is at iftar. If anyone in the family starts to sniffle, run don’t walk to the kitchen to whip this up. My kids would dive head first into this if I let them!

If you love a cozy bowl, try my vegetable noodle soup, Turkish lentil soup or freekeh soup next.

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What makes this a great Every Little Crumb recipe:

  • Uses leftover or rotisserie chicken: no cooking chicken from scratch.
  • Potatoes make it hearty: this chicken noodle soup with potatoes is filling enough to be a full meal.
  • Pantry spices: dried oregano, thyme, basil, coriander and turmeric, nothing fancy.
  • One pot: everything cooks in the same saucepan, even the noodles.
  • Thick noodles: tagliatelle gives you big, slurpable ribbons in every spoonful, and really fills you up!

Ingredients you need:

Olive oil and a little butter give the vegetables a rich start. The potato is what makes this soup extra hearty, and the dried herbs plus a pinch of turmeric give the broth a gorgeous golden color and lots of flavor without needing homemade stock. Chicken stock cubes do the heavy lifting for the broth, so all you need is water.

ingredients needed to make rotisserie chicken soup on a white background.
  • Olive oil
  • Unsalted butter
  • Onion
  • Celery
  • Carrots
  • Potato: I use a regular brown potato, but anything you have on hand works!
  • Garlic
  • Salt
  • Dried oregano, thyme and basil
  • Ground coriander, turmeric and black pepper
  • Water
  • Chicken Maggi cubes: these flavor the whole broth, you can of course use homemade chicken broth for an even healthier and more delicious osup.
  • Shredded rotisserie chicken or leftover chicken: a store-bought rotisserie chicken is the easiest, but any leftover cooked chicken works, so this doubles as a leftover chicken noodle soup. Remove the skin and bones and shred the meat.
  • Dried thick pasta, like tagliatelle: thick pasta turn this into a really hearty meal, but you can use vermicelli, elbow pasta, linguine, whatever you prefer.
  • Parsley: for garnish (optional).

See recipe card for quantities.

How to make rotisserie chicken noodle soup:

olive oil and butter heating in a large red pot.
  1. Step 1: Heat the olive oil and butter in a large deep saucepan over medium-high heat.
diced onion, celery, carrots and potato added to a pot with olive oil and butter.
  1. Step 2: Once hot, add the diced onion, celery, carrots and potato.
softened diced vegetables cooking in a pot with a wooden spoon.
  1. Step 3: Cook for 8–10 minutes, stirring regularly, until the vegetables are softened.
minced garlic, salt and dried spices added on top of sautéed vegetables in a pot.
  1. Step 4: Add the garlic, salt and all the dried spices.
sautéed vegetables stirred with garlic and dried spices in a red pot.
  1. Step 5: Stir and cook for 1 minute until fragrant.
water added to the spiced vegetables in a red pot.
  1. Step 6: Pour in the water and add the Maggi cubes.
shredded rotisserie chicken added to the soup broth in a pot.
  1. Step 7: Add the shredded chicken and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes, until the potatoes are tender.
tagliatelle noodles added to chicken soup in a pot.
  1. Step 8: Add the pasta.
tagliatelle noodles cooking in simmering chicken soup.
  1. Step 9: Cover and cook for 5–7 minutes, or according to the package instructions, until the pasta is cooked through.
finished rotisserie chicken noodle soup with parsley in a red pot.
  1. Step 10: Remove from the heat, garnish with chopped parsley if you like, and serve hot. Enjoy!

Hint: Don’t rush step 5. Cooking the garlic and dried spices in the oil for that one minute is what makes the broth so flavorful.

Pro Tip

Check a piece of potato before adding the pasta. It should be tender when pierced with a fork, because once the noodles go in, you only have 5–7 more minutes of cooking.

How to serve:

Serve it hot, straight from the pot, with extra parsley on top. You can add a squeeze of lemon to each bowl, and serve with some crusty bread!

a bowl of rotisserie chicken noodle soup with tagliatelle noodles and a spoon.

Recipe variations:

  • Different pasta – swap the tagliatelle for another pasta shape you like.
  • More veggies – add extra carrots or a handful of spinach at the end.
  • Homemade broth – I always have homemade chicken broth in the freezer, if you have some of your own you can use that instead of adding the bouillon cube and water!

Storing Leftover Chicken Noodle Soup:

  • Fridge – store in an airtight container in the fridge for 3–4 days. The noodles will keep soaking up broth, so add a splash of water when reheating.
  • Freezer – for best texture, freeze the soup for up to 2 months before adding the noodles, then cook fresh noodles when reheating.
  • Reheat – warm on the stove over medium heat until hot all the way through.
rotisserie chicken noodle soup in a red pot with a wooden spoon and fresh parsley.

Expert tips and tricks:

  • Dice the vegetables small and evenly so they soften at the same time.
  • Shred the chicken while the vegetables cook to save time.
  • Taste before serving. Maggi cubes are salty, so adjust the salt at the end if needed.
  • Use a big deep pot– this makes a family size generous chicken noodle soup, a little saucepan isn’t going to do the trick!
  • Keep the lid on while it simmers. Covering it stops too much broth from cooking off before the pasta goes in.

Top Tip

If you’re making this ahead, keep the cooked soup and noodles separate, so the noodles don’t go soft and drink up all the broth.

Recipe FAQs:

Can I use leftover chicken instead of rotisserie chicken?

Yes! Any cooked chicken works. That’s what makes this such a great leftover chicken noodle soup.

Why add potatoes to chicken noodle soup?

Potatoes make the soup heartier and more filling, so it eats like a full meal.

Can I use store-bought broth instead of water and Maggi cubes?

Yes you absolutely can, and you can also add homemade chicken stock.

How do I keep the noodles from getting soggy?

Cook the noodles just until done and serve right away. If you’re planning leftovers, cook and store the noodles separately.

Can I make this rotisserie chicken noodle soup in advance?

Yes. Make the soup up to the point where you add the pasta, then cook the pasta just before serving so it doesn’t go soft.

If you liked this recipe, you might like:

Looking for other recipes like this? Try these:

Pairing:

These are my favorite dishes to serve with this rotisserie chicken noodle soup:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!

two bowls of rotisserie chicken noodle soup next to a red pot of soup.

Rotisserie Chicken Noodle Soup

May be the best chicken noodle soup I’ve ever tasted! A cozy rotisserie chicken noodle soup with potatoes, carrots, celery, dried herbs and thick tagliatelle noodles. A great way to use leftover chicken!
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Course: Soup
Cuisine: American
Diet: Halal
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 6 people
Author: Farah Abumaizar

Equipment

  • large deep saucepan with lid

Ingredients

  • 1/4 cup olive oil
  • 1 tablespoon unsalted butter
  • 1 onion diced
  • 2 celery stalks diced
  • 2 carrots diced
  • 1 potato diced
  • 4 garlic cloves minced
  • 1 teaspoon salt
  • 1/2 teaspoon each dried oregano, thyme, basil, ground coriander, turmeric powder and black pepper
  • 8 cups water
  • 2 chicken bouillon cubes
  • 2 cups shredded cooked rotisserie chicken or leftover chicken
  • 150 g dried thick pasta, such as tagliatelle about 5 oz
  • chopped parsley optional, for garnish

Instructions

  • In a large deep saucepan, heat the olive oil and butter over medium-high heat. Once hot, add the onion, celery, carrots and potato. Cook for 8–10 minutes, stirring regularly, until the vegetables are softened.
  • Add the garlic, salt and all the dried spices. Stir and cook for 1 minute until fragrant.
  • Add the water, bouillon cubes and shredded chicken. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes, or until the potatoes are tender.
  • Add the pasta, cover, and cook for 5–7 minutes, or according to the instructions on the pasta package, until the pasta is cooked through.
  • Remove from the heat, garnish with chopped parsley if desired, and serve hot. Enjoy!

Video

Notes

Ingredient Notes
  • Chicken: any leftover cooked chicken works in place of rotisserie chicken. Remove the skin and bones before shredding.
  • Bouillon cubes: you can use homemade or store-bought chicken broth in place of the water and bouillon cubes.
  • Potato: a regular brown potato works, but anything you have on hand is fine.
  • Pasta: thick pasta like tagliatelle makes it really hearty, but vermicelli, elbow pasta or linguine all work.
Recipe Tips
  • Make sure the potatoes are tender before adding the pasta.
  • Keep the lid on while the soup simmers so the broth doesn’t cook off.
  • Bouillon cubes are salty, so taste before adding extra salt at the end.
Storing Leftovers
  • Refrigerate in an airtight container for 3–4 days. Add a splash of water when reheating, since the noodles soak up the broth.
  • For best texture, freeze the soup before adding the noodles, for up to 2 months. Cook fresh noodles when reheating.
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!