Rich, savory, and ultra cozy, this creamy wild rice and mushroom soup wraps cremini mushrooms, wild rice, and aromatics in a silky broth that’ll warm your whole kitchen. Just imagine: bubbling soup, earthy mushrooms, and a swirl of cream… Yeah, it smells amazing.

This is one of those soups that feels like a hug in a bowl. The wild rice gives it a nutty, chewy bite, while the thyme and rosemary bring that rustic, cabin-in-the-woods aroma—without needing to chop firewood. Perfect for slow simmering on a chilly evening, ladling into a big bowl, and tearing through hunks of bread like a forest witch with dinner plans.

You’ve got a pot, some time, and a need for soup. Let’s do this.

Why You’ll Love this Creamy Wild Rice and Mushroom Soup

No drama here, just a creamy, simmer-all-afternoon kind of soup that smells better with every minute on the stove. If you like cozy meals with just enough chew and planty magic, read on.

• Wild rice adds nutty texture: Unlike regular rice, wild rice has a little chewiness and oomph, which gives the soup real depth.
• Mushroom lovers, unite: Use creminis, shiitakes, or whatever funky fungi you’ve got. The more mushroomy, the merrier.
• Creamy without being heavy: The broth gets rich from a splash of heavy cream but still tastes light and balanced.
• Weeknight comfort vibes: Make once, eat for days. It reheats beautifully, so leftovers are actually something to look forward to.
• Customizable to your cravings: Toss in baby spinach, sub in chicken broth, or even skip the dairy. It plays nice with others.
• Smells like fall in a pot: Honestly, the aroma alone is worth it. Earthy, herby, and deeply savory.

Ingredient Notes

Here’s what you’ll need, and why it matters. A few tips below if you like to tweak as you go.

• Olive oil + butter: That double-fat combo brings smoke point and flavor. The butter adds cozy richness right from the start.
• Yellow onion: Gives your base real sweetness. Go slower with the sauté for deeper flavor.
• Garlic: Do I even need to say it? It’s garlic. It wakes things up.
• Carrots and celery: Standard soup stuff for a reason. Adds sweetness and crunch—your aromatics deserve friends.
• Cremini mushrooms: Meaty and earthy, they bring umami. Mix in some wild or shiitake if you’re feeling extra.
• Wild rice: Nutty and sturdy. It takes a while to cook, but it won’t vanish into mush.
• Broth: Chicken or veggie both work. Homemade tastes nicer, but boxed is fine if it’s low-sodium.
• Thyme, rosemary, bay leaf: They’re the quiet background singers making the soup shine. Dried works; fresh is fancy.
• Salt and black pepper: Season lightly, but taste often—you might be surprised how much salt mushrooms soak up.
• Heavy cream: Stirred in at the end for that silky finish. Add more or less depending on your mood.
• Baby spinach (optional): For greens, it’s almost too easy. They melt in and make you feel virtuous.
• Fresh parsley: Brightens it right before the spoon hits the bowl. A little sprinkle goes a long way.

How To Make This Creamy Wild Rice and Mushroom Soup

This soup isn’t tricky—it’s more of a gentle hands-on project. One where the scent slowly builds and makes your kitchen smell like you might actually know what you’re doing.

• Start with your flavor base: Heat up the olive oil and butter in a big pot over medium. Toss in the diced onions and let them cook until soft and see-through, about 3–4 minutes. The smell already? Divine.

• Add the garlic, carrots, and celery: Stir and cook for another few minutes until everything starts to soften. You’ll hear a happy little sizzle and it’ll start smelling a lot like dinner.

• Pile in the mushrooms: All of them. Don’t be shy. Let them cook down for 5–7 minutes. At first they’ll soak up all the fat and look dry-ish, but just trust the process. Soon they’ll release their juices and go golden.

• Time for rice and seasonings: Add the wild rice, thyme, rosemary, bay leaf, and broth. Give it a stir and season with salt and pepper. Bring everything up to a simmer, then cover and drop the heat. Let it gently bubble for 45–60 minutes until the rice starts to split and looks all wild and curly.

• Cream time: Once the rice is tender, fish out the bay leaf (don’t forget—I always almost do). Stir in the cream and add a splash more broth if it’s thick for your taste. If spinach’s going in, toss it now. It’ll wilt in under three minutes.

• Final taste check: Adjust the seasoning. Add a sprinkle more salt if needed or a few cracks of pepper. Ladle it up, garnish with parsley, and… you know what to do.

Storage Options

So, you made a big pot (smart), and now you’ve got leftovers. Here’s what to do with them so tomorrow-you is just as satisfied.

Let the soup cool to room temp before transferring it into airtight containers. In the fridge, it’ll keep well for up to 4 days. The rice may absorb even more liquid overnight, so don’t be surprised if it thickens. Add a splash of broth or water when reheating to loosen it back up.

Thinking of freezing? Go for it, but skip the cream if you’re making it freezer-bound. Dairy doesn’t always reheat smoothly—it can split or get a little weird in texture. To freeze dairy-free, ladle it into containers (leave room at the top for expansion!), then freeze for up to 2 months. When you’re ready to thaw, warm slowly over the stove and stir in cream once it’s hot.

Reheating is a breeze. Stovetop’s best for texture, but the microwave works if it’s a weeknight and you’re wearing fuzzy socks.

Variations and Substitutions

This soup’s flexible like a jazz tune. Nice as-is, but happy to riff if you are.

• Swap in barley or farro: Both give a satisfyingly chewy vibe, and they’re a little quicker to cook than wild rice.
• Use dried mushrooms: Soak them first, then add the rich soaking liquid to the broth (filter out the grit if needed).
• Make it dairy-free: Just use coconut cream or swirl in a little cashew milk at the end. Slightly different, still cozy.
• Add protein: Chicken works great, especially shredded rotisserie. Or toss in leftover turkey—kind of like this turkey and rice soup version.
• Brighten with lemon or vinegar: A tiny splash of acid at the end makes flavors pop, especially if you skipped the cream.
• Toss in more vegetables: Zucchini, kale, or even a handful of frozen peas will find themselves right at home.

What to Serve with Creamy Wild Rice and Mushroom Soup

Soup like this deserves proper backing vocals. You know, something golden and toasty, or maybe fresh and crunchy, to round things out.

• Crusty bread or garlic toast: It’s kind of a no-brainer. Something to soak up that creamy broth without apology. I like mine a little burnt on the bottom. In a good way.

• Bacon basil cornbread muffins: Yes, they’re real, and yes, I’m obsessed. The smoky-sweet combo is incredible with mushrooms. Try pairing it with these savory cornbread muffins if you’re feeling extra.

• Simple green salad: When the soup gets rich, a tangy lemon-dressed salad balances things out. Bonus points if there’s something crunchy, like sliced fennel or toasted nuts.

• Roasted root vegetables: Roast some carrots or parsnips with olive oil and rosemary. Their sweetness plays so nicely with the earthy soup.

• A cozy glass of white wine: Something dry but not too crisp. I’m thinking Pinot Grigio, or if you’re skipping the booze, try a splash of apple cider with seltzer.

Frequently Asked Questions

Creamy Wild Rice and Mushroom Soup

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Rich, savory, and ultra cozy, this creamy wild rice and mushroom soup wraps cremini mushrooms, wild rice, and aromatics in a silky broth that'll warm your whole kitchen. Bubbling pot, earthy mushrooms, and a swirl of cream – this is soup-as-a-hug, perfect for any chilly night.

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6 bowls

Ingredients

1x2x3x

Base & Vegetables

• ▢ 2 tbsp (30 ml) olive oil
• ▢ 2 tbsp (28 g) unsalted butter
• ▢ 1 yellow onion diced
• ▢ 3 cloves garlic minced
• ▢ 2 carrots diced
• ▢ 2 stalks celery diced
• ▢ 400 g cremini mushrooms sliced (about 14 oz, or mix with other mushrooms)

Broth & Rice

• ▢ 3/4 cup (135 g) wild rice rinsed
• ▢ 6 cups (1.5 L) low-sodium vegetable or chicken broth
• ▢ 1 tsp dried thyme or double for fresh
• ▢ 1/2 tsp (0.5 tsp) dried rosemary crushed (or 1 tsp fresh, chopped)
• ▢ 1 bay leaf
• ▢ salt and black pepper to taste

Finish

• ▢ 3/4 cup (180 ml) heavy cream (or half-and-half, adjust to taste)
• ▢ 2 cups (60 g) baby spinach optional
• ▢ 1/4 cup (10 g) fresh parsley chopped, for garnish

Equipment

• ▢
  Large Soup Pot
• ▢
  wooden spoon
• ▢
  Ladle

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Instructions

 

1. Heat olive oil and butter in a large pot over medium heat. Add diced onions and cook until soft and translucent, 3–4 minutes.
2. Add garlic, carrots, and celery. Stir and cook another 3–4 minutes until vegetables begin to soften.
3. Add all the mushrooms. Cook, stirring occasionally, for 5–7 minutes until softened and starting to release their moisture and turn golden.
4. Add wild rice, thyme, rosemary, bay leaf, and broth. Season with salt and pepper to taste. Bring to a simmer, cover, and reduce heat to low. Cook 45–60 minutes, until wild rice is tender and split.
5. Fish out and discard the bay leaf. Stir in the heavy cream. If using, add spinach and stir until wilted (about 2 minutes).
6. Taste and adjust salt and pepper. Ladle into bowls and garnish with fresh chopped parsley. Enjoy warm!

Notes

Soup will thicken after chilling—add a splash of water or broth when reheating if desired. For a dairy-free version, swap cream with coconut or cashew cream, and butter with more olive oil. To freeze, do so before adding cream for best texture. Add protein or extra veggies as you like!

Nutrition

Calories: 310kcal | Carbohydrates: 34g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 785mg | Potassium: 635mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3450IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 1.8mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Juicy bits of tender cooked turkey, cozy rice, and soft vegetables simmer together with herbs in this turkey and rice soup, stirred into a dreamy broth of garlic, onion, and thyme. You’ll start sniffing the air about 10 minutes in.

The vibe? Cozy, uncomplicated, and like a hug in bowl form. It’s got carrot crunch, silky broth, and the sort of warmth that makes you take your socked feet off the cold tile like, “Okay, yes, we live here now.”

Whether your fridge is hiding leftover turkey or you’re just craving something warm and nourishing without trying too hard, this soup is your buddy. It’s weeknight-friendly and freezer-tolerant, which means yes, you can stay in your hoodie and fuzzy slippers the whole time. Plus you’ll only need one pot. Less mess, more slurping.

Why You’ll Love this Turkey and Rice Soup

So, is this earth-shattering culinary innovation? Nope. It’s humble, herby, and very dependable. But we love dependable. Like the friend who always brings snacks and doesn’t judge.

• Ridiculously simple to make: You sauté, you simmer, you stir, and suddenly you’re a soup wizard.
• Leftover-friendly and forgiving: Got turkey from last night’s roast? Perfect. Leftover shredded chicken? That works too.
• One pot magic: Fewer dishes equals more couch time. That’s just math.
• Warm, brothy beauty: It’s soothing without being sleepy. The broth is herb-scented and quietly fabulous.
• Customizable without chaos: Toss in spinach if you’re feeling green. Leave it out if you’re not.
• Freezer-ready for future you: Make a big pot, stash some away, and thank yourself later.

Ingredient Notes

It’s a party of pantry staples and a few fridge finds. Nothing fancy, but when they all hang out together? Magic.

• Olive oil or butter: Pick your fat; both bring different vibes. Butter gives silkier richness, olive oil’s a bit more savory.
• Onion, carrot, and celery: AKA the holy trinity of soup starters. They add depth and a little sweetness as they cook down.
• Garlic: Just three cloves, but don’t skip. When it hits that hot oil, it sings.
• Salt and pepper: Start with measured amounts, then adjust at the end after the broth and turkey are in.
• Thyme, rosemary, sage: Dried herbs work great here. They cozy up to the turkey and give the broth that mellow, Thanksgiving-touched flavor.
• Long-grain white rice: It cooks up nice and fluffy. Short-grain gets mushy, and nobody wants risotto soup.
• Turkey or chicken broth: Use what you’ve got. Homemade is fab, but boxed works fine—just taste and adjust seasoning.
• Cooked turkey: Shredded or diced, whatever your leftover hands feel like doing. You could also use rotisserie chicken in a pinch.
• Bay leaf: Sneaky background flavor—it does more than you think.
• Baby spinach (optional): Not required, but lovely for that little green wink.
• Fresh parsley: Sprinkle on top for brightness and the illusion of effort.
• Lemon wedges (optional): A tiny squeeze at the end cuts through the richness in the best way.

How To Make This Turkey and Rice Soup

You’ll need one big pot and a bit of light chopping. Headphones, if you want to podcast while the broth simmers. Let’s do this.

• Start with a hot pot: Drizzle in your olive oil or scoot in your butter. Once it’s warm, toss in your diced onion, carrot, and celery. Stir them around and let them cook for 5 to 7 minutes. You’re aiming for “soft and fragrant,” not “mushy and resigned.”

• Add garlic and herbs: Stir in the garlic and cook for another 1 to 2 minutes—just until it smells like you live inside an herby cloud. Then sprinkle in salt, pepper, thyme, rosemary, and sage. Give it all a stir so the veggies get cozy with the spices.

• Pour in the rice and broth: Add your rice right into those seasoned veggies, then pour in the broth like you mean it. Toss in the bay leaf. Stir. Bring everything to a full yet gentle boil (just enough bubbly around the edges).

• Simmer time: Once it boils, drop the heat to low, slap a lid on it, and let it simmer for 15 to 20 minutes. Time enough to wash your knife and wonder what to watch while you eat later.

• Stir in the turkey (and spinach if you like spinach): Once the rice is tender (check a spoonful just to be safe), toss in your turkey and spinach. Give it 5 more minutes to heat the turkey through and let the spinach wilt.

• Taste and adjust: Remove the bay leaf. Taste the broth and add more salt or pepper if needed. It should taste like it wants to hug you.

• Serve it up: Ladle into bowls, sprinkle with fresh parsley, and hand out lemon wedges for anyone who wants a bright finish. Then commence slurping.

Storage Options

Here’s the scoop: this soup stores beautifully, which means you’ve got future meals sorted with basically zero effort.

In the fridge, the turkey and rice soup will keep in an airtight container for about 4 days. Since the rice keeps absorbing broth as it sits, don’t panic if it thickens up a bit. Just add a splash of water or broth when reheating, and it’s back to its soupy self.

Freezer? Oh heck yes. This soup freezes like a champ. Portion it into single-serving containers if you like easy grab-and-reheat lunches. Just let it cool fully before freezing so it doesn’t get icy in weird ways.

To reheat, warm it gently on the stove or in the microwave. Add broth or water to loosen it up, taste for seasoning again (rice can mute things), and, voilà—good as new.

Variations and Substitutions

Like most soups worth their salt, you’ve got wiggle room here. Don’t overthink it. Just stir what’s in your fridge into something that feels like a meal.

• Brown rice: It works just fine, but takes longer to cook—about 35 to 40 minutes. Add more broth if needed, and keep an eye on the pot.

• Rotisserie chicken: If you’re turkey-less but craving comfort, skip the bird drama and just use shredded chicken instead.

• No spinach? Try kale: Just de-stem and chop it smaller. It’ll need a few extra minutes to soften, but it’s worth it.

• Veggies on hand? Toss ’em in: Peas, corn, diced zucchini—all welcome. Especially if you’re doing a fridge clean-out.

• Make it creamy: Add a splash of cream or stir in a dollop of sour cream at the end. Slightly indulgent, zero regrets.

What to Serve with Turkey and Rice Soup

This soup is filling but leaves plenty of plate room for something extra on the side. Especially when you’re in the “it’s a meal, but make it an experience” kind of mood.

• A warm slice of rustic bread or a crusty roll is basically required for bowl-wiping privileges. If you’re feeling fancy, toast it and rub it with a garlic clove before slathering with butter.

• Crackers or toast work well too, especially when dunked with dedication. Bonus points if you sprinkle a little sharp cheese on them and toss under the broiler.

• Feeling extra? Something like these bacon basil cornbread muffins takes it from “just soup” to “cozy dinner done right.”

• You could also pair it with a light salad—just something crunchy and bright. A citrus vinaigrette balances all that rich herby broth.

• And if soup is your opener, follow it up with a simple sweet like these peanut butter and banana ice cream sandwiches. It’s giving “comfort food night in,” start to finish.

Frequently Asked Questions

Turkey and Rice Soup

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Juicy bits of turkey, tender rice, and cozy vegetables come together in this humble, herby, one-pot turkey and rice soup. Simple to make, leftover-friendly, and perfect for chilly nights, it's comfort food that hugs you back!

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6 bowls

Ingredients

1x2x3x

Soup Base

• ▢ 2 tbsp (30 ml) olive oil or unsalted butter
• ▢ 1 medium (1) yellow onion diced
• ▢ 2 medium (2) carrots peeled and sliced
• ▢ 2 stalks (2) celery sliced
• ▢ 3 cloves (3) garlic minced
• ▢ 1 tsp (5 g) salt plus more to taste
• ▢ 1/2 tsp (2.5 g) black pepper

Herbs

• ▢ 1 tsp dried thyme
• ▢ 1/2 tsp (0.5 tsp) dried rosemary crushed
• ▢ 1/4 tsp (0.25 tsp) dried sage

Soup & Finish

• ▢ 3/4 cup (140 g) long-grain white rice rinsed if desired
• ▢ 8 cups (2 liters) turkey or chicken broth
• ▢ 2 bay leaves
• ▢ 3 cups (400 g) cooked turkey shredded or diced
• ▢ 2 cups (60 g) baby spinach optional
• ▢ fresh parsley for serving
• ▢ lemon wedges for serving, optional

Equipment

• ▢
  Large pot or Dutch oven

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Instructions

 

1. Heat olive oil or butter in a large pot over medium heat. Add diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and fragrant, about 5–7 minutes.
2. Add minced garlic and cook for 1–2 minutes, until fragrant. Stir in salt, pepper, thyme, rosemary, and sage. Mix well to coat the vegetables with spices and herbs.
3. Add the rice and stir to coat. Pour in the turkey or chicken broth, then add the bay leaves. Bring soup to a gentle boil over medium-high heat.
4. Once boiling, reduce heat to low, cover, and let it simmer for 15–20 minutes, until rice is just tender.
5. Stir in the cooked turkey and baby spinach (if using). Simmer for another 5 minutes, until the turkey is heated through and spinach is wilted.
6. Remove and discard the bay leaves. Taste and adjust salt or pepper as needed.
7. Ladle soup into bowls. Top with fresh parsley and a squeeze of lemon, if desired. Serve warm.

Notes

This soup stores beautifully! Keep in an airtight container in the fridge for about 4 days. Add extra broth or water when reheating, as the rice will absorb liquid as it sits. Freezes well—cool soup before freezing in single portions for easy reheating. Swap turkey for rotisserie chicken if desired. Add extra veggies (peas, corn, kale) or stir in a splash of cream at the end for a creamy version.

Nutrition

Calories: 270kcal | Carbohydrates: 25g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 810mg | Potassium: 520mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3500IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 2.2mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Lamb, root veggies, and a gently simmering pot make this classic, cozy scotch broth sing. With barley, split peas, and kale, it’s earthy, warm, and fully satisfying.

This one’s for the days when you want dinner to hug you back. Scotch broth is a humble, brothy stew brimming with tender lamb, sweet root vegetables, and chewy pearl barley. It smells like something magical’s happening in the kitchen—like someone is taking care of you. Which, technically, you are. It’s just rugged enough to feel rustic, but soft around the edges too. Perfect for chilly evenings, comfy socks, and maybe a dram if that’s your thing.

Why You’ll Love this Scotch Broth

This isn’t a trendy soup with schnazzy garnishes. Scotch broth is old-school in the best way: savory, soothing, full of substance.

• Hearty but not heavy: With lamb, veggies, split peas, and barley, it sticks to your bones without weighing you down.
• Totally make-ahead friendly: It actually gets better after a night in the fridge (hint: make extra).
• Flexible on the veg front: Don’t love turnips? Just skip ’em or sub in a potato.
• Smells like a cozy cottage in the Highlands: Honestly, once it gets going on the stove, your whole place will smell incredible.
• Lovely balance of textures: Toothsome barley, tender meat, soft veg, and the gentle surprise of wilted greens at the end.
• A delicious way to use less-popular lamb cuts: Economical and satisfying—what more could you want?

Ingredient Notes

A classic scotch broth leans on simple ingredients that team up to be greater than the sum of their parts.

• Lamb shoulder or shanks (bone-in): The bones and connective tissue give the broth a rich, savory depth that can’t be faked. Shanks also shred beautifully.
• Onion, carrots, parsnip, turnip, and celery: These rooty, humble veg lay down the sweet-and-earthy flavor foundation. You could toss in a bit of garlic if you’re wild like that.
• Pearl barley: Chewy, nutty, and mildly starchy, barley thickens the broth slightly as it cooks and adds a satisfying bite.
• Dried split peas: They soften and melt into the broth, giving it body while adding a gentle sweetness.
• Stock (chicken or lamb): Use a good quality one here; it’s literally the base of everything. Homemade? Even better. Totally optional though.
• Bay leaves and thyme: These aromatics round out the flavor—don’t skip them unless you like sad broth.
• Shredded cabbage or kale: Stirred in near the end for a final fresh note. Kale holds up better, but cabbage turns silky.
• Fresh parsley: Stirred in at the very end, it brightens everything up like a pop of green sunshine.

How To Make This Scotch Broth

If you can chop veg and let a pot simmer, you’re basically 85% of the way to scotch broth nirvana.

• Sear the lamb: First, get your pot hot and sear the seasoned lamb in some oil until it’s nicely browned on all sides. You want some golden crusty bits—this step builds flavor. Then pull it out and set it aside.

• Sauté the vegetables: In the same pot, toss in the onion, carrots, celery, turnip, and parsnip. Let them soften for about 5 minutes while scraping the bottom with your spoon. That’s where the magic (and the lamb-y fond) lives.

• Build your broth: Return the lamb pieces to the pot, add your barley, split peas, bay leaves, thyme, and stock. Give it all a good stir, bring to a boil, then drop the heat to low. Cover and let it simmer gently for 1.5 hours. Go fold laundry, scroll a bit, maybe text your cousin.

• Shred the lamb: Once everything’s tender and the broth smells like a dream, take the lamb out carefully. Use forks to shred it, discarding bone and any gloopy bits. Then return the meat to the pot.

• Add the greens: Stir in your cabbage or kale. Let the broth bubble away uncovered for another 15 to 20 minutes. The greens should be soft but still a bit plucky.

• Taste and finish: Season to taste with salt and pepper, then stir in tons of chopped fresh parsley. Ladle into bowls and serve with a cozy side (or just on its own with a spoon and some gratitude).

Storage Options

Let’s be honest—scotch broth might actually taste better the next day. Something about everything mingling overnight that just works.

Store the cooled broth in an airtight container in the fridge. It’ll keep for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it thickens too much (which it will, thanks to that barley doing its thing).

Can you freeze it? You bet. Divide it into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat with a bit of extra liquid.

Heads-up: the texture of the barley will soften after freezing, but nothing tragic. If anything, it’s like the soup gives you a little hug before you’ve even eaten it.

Variations and Substitutions

This is one of those broths where you can totally riff depending on what’s hanging out in your crisper drawer or pantry.

• Different meat options: If lamb isn’t your thing, beef shank or even bone-in chicken thighs work great. The flavor changes a bit, but still very comforting.
• Swap the barley: Quinoa or brown rice could stand in—just lower the amount slightly, and keep an eye on timing.
• Go vegetarian: Omit the meat completely, boost the split peas to ¾ cup, and use vegetable stock. Add extra thyme and maybe a pinch of smoked paprika.
• Mix up the veg: Love leeks? Toss some in. Have some leftover roasted sweet potato? Go for it. It’s a great fridge-cleanout opportunity.
• Add spice: While not traditional, a pinch of crushed red pepper or a splash of vinegar at the end could brighten things up.

What to Serve with Scotch Broth

Since scotch broth walks the line between soup and stew, you’ve got options. Eat it solo or pair it with something extra cozy.

• Homemade bread is never a bad idea. A crusty sourdough or rustic roll is perfect for dunking. Or go slightly fancy with some savory cornbread muffins for a herby, salty twist.

• Cheese and crackers make a fun, easy side. Something sharp (like aged cheddar) really pops next to the mellow broth.

• Feeling ambitious? Serve with a little pimento cheese spread on the side. Not Scottish, but who’s judging?

• A nice green salad with lemony dressing can balance out the darker, more brothy flavors if you want something brighter.

• Or just follow it up with a sweet treat (hi, you’ve earned it). These peanut butter banana ice cream sandwiches feel casual and indulgent at the same time.

Frequently Asked Questions

Cozy Scotch Broth

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Lamb, root veggies, and a gently simmering pot make this classic, cozy scotch broth sing. With barley, split peas, and kale, it's earthy, warm, and fully satisfying—a comforting stew perfect for chilly nights.

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6 bowls

Ingredients

1x2x3x

For the Broth

• ▢ 800 g (1.8 lbs) lamb shoulder or shanks (bone-in) about 2 lbs
• ▢ 2 tbsp oil such as olive or canola
• ▢ 1 large onion diced
• ▢ 2 carrots peeled and diced
• ▢ 2 celery stalks diced
• ▢ 1 parsnip peeled and diced
• ▢ 1 small turnip peeled and diced (or sub a potato)
• ▢ 2 cloves garlic minced, optional
• ▢ 1/2 cup (100 g) pearl barley
• ▢ 1/2 cup (100 g) dried split peas yellow or green
• ▢ 8 cups (2 L) chicken or lamb stock or water, about 2 quarts
• ▢ 2 bay leaves
• ▢ 4 sprigs fresh thyme or 1 tsp dried
• ▢ salt and black pepper to taste

To Finish

• ▢ 2 cups (120 g) shredded kale or green cabbage
• ▢ 1/2 cup (15 g) fresh parsley chopped

Equipment

• ▢
  Large Dutch Oven or Soup Pot

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Instructions

 

1. Sear the lamb: Heat oil in a large Dutch oven over medium-high. Season lamb well with salt and pepper. Brown the lamb on all sides, 6-8 minutes total. Remove with tongs and set aside.
2. Sauté the vegetables: Add onion, carrots, celery, parsnip, turnip, and garlic to the same pot. Cook, stirring to let them begin to soften, about 5 minutes. Scrape up any browned bits from the pan for flavor.
3. Build your broth: Return the seared lamb to the pot. Add barley, split peas, bay leaves, thyme, and stock. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5 hours, stirring occasionally.
4. Shred the lamb: Remove lamb pieces to a plate. Discard bones and excess fat, then shred meat with forks. Return shredded lamb to the pot.
5. Add the greens: Stir in kale or cabbage. Simmer uncovered for 15-20 minutes, until greens are tender.
6. Season and finish: Taste and adjust salt/pepper. Stir in chopped parsley just before serving. Serve hot with bread or a cozy side.

Notes

Make Ahead & Storage: Broth tastes even better the next day. Cool and refrigerate in airtight containers up to 4 days or freeze up to 3 months. Add extra stock or water if it thickens. Barley will soften slightly after freezing but still tastes great.
Swaps & Variations: Sub beef shank or chicken for lamb. Use potato instead of turnip. Go vegetarian by omitting meat, boosting split peas, and using veggie stock. See full tips in the recipe body for more swaps.

Nutrition

Calories: 320kcal | Carbohydrates: 32g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 550mg | Potassium: 825mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4560IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 3.2mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Smoky kielbasa, buttery potatoes, and a swirl of cream come together in this savory kielbasa potato soup. A cozy mix of sausage, veggies, and cheese!

If you’re standing around wondering what on earth to do with that half-circle of kielbasa in your fridge and those potatoes that are starting to whisper your name, this soup might be the answer. It’s hearty without being heavy, satisfying without a 17-step prep, and it makes your entire kitchen smell like dinner is about to get real. The smoky sausage practically sings in the pot, mellowed out by creamy broth and melty cheese.

This kielbasa potato soup is built for those times when you want something comforting bubbling away while you go hide under a blanket (or, you know, finish emails or help with homework). One pot. No fussy steps. Pure weeknight win.

Why You’ll Love this Kielbasa Potato Soup

Just a solid, cozy soup with great texture and enough smoky sausage-ness to keep things interesting.

• Ridiculously simple to make: You just sauté, simmer, swirl, and boom—soup’s on.
• Smoky, savory, comforting: Kielbasa brings serious flavor that mingles perfectly with creamy potato goodness.
• Easily customizable: Toss in corn, don’t toss in corn. Swap the cheese. Live your truth.
• Reheats like a dream: It might even taste better the next day (a bold statement, but I’m standing by it).
• One pot situation: Which means fewer dishes, and honestly, that’s a huge selling point.
• Great for using up what’s in the fridge: Got lone carrots, a sad celery rib, half an onion? This is their redemption arc.

Ingredient Notes

Here’s a quick kitchen close-up of what’s going into your pot and why it matters.

• Olive oil: A glug to get things started. Helps brown the kielbasa and soften the veggies.
• Kielbasa: Smoky, savory, and a touch sweet. You can use beef, pork, turkey—go with your favorite.
• Onion, carrot, celery: The soup’s cozy base. Classic combo, subtle sweetness, a little depth.
• Garlic: Because we are civilized people. Adds aromatic oomph.
• Smoked paprika + thyme: The smoky paprika echoes the kielbasa, and thyme adds earthy balance.
• Red pepper flakes (optional): Only if you want a gentle background tingle. Totally skippable.
• Yukon Gold potatoes: Creamy and buttery, they hold their shape but also mash just enough.
• Chicken broth: Stick with low-sodium so you can season to taste. Veggie broth works too.
• Heavy cream: Makes it luscious but not too rich. Room temp is best so it doesn’t curdle.
• Cheddar cheese: A little sharpness and meltiness. I love extra sharp, but any melty cheddar does the trick.
• Corn (optional): Sweet little pops of texture and color. I like it if I’ve got it.
• Salt + black pepper: Essential, of course. Season after the cheese and broth go in.
• Fresh parsley: It’s green. It’s cheerful. Toss it on top to kid yourself into thinking this is healthy.

How To Make This Kielbasa Potato Soup

Let’s do this. You don’t need a culinary degree, just a Dutch oven, a spoon, and maybe a good podcast in the background.

• Sizzle the kielbasa: Warm up the olive oil in your Dutch oven over medium heat, then toss in the kielbasa chunks. Let them brown up and get nice and crisp on the edges, about 4–5 minutes. That caramelized sausage flavor? Everything.

• Soft-cook the veggies: Scoop the kielbasa out and set it aside for its return to glory later. Into the same pot go the onion, carrots, and celery. Let those soften up and get just a bit golden, about 5–6 minutes, stirring so nobody sticks.

• Bring the flavor: Add the garlic, smoked paprika, thyme, and (if you’re feelin’ spicy) red pepper flakes. Stir for just 30 seconds, until your kitchen smells… frankly, fantastic. Don’t let the garlic burn—it turns bitter, which ruins the vibe.

• Simmer the soup: Drop in those cubed potatoes and pour in the chicken broth. Crank the heat to get a boil going, then lower it to a gentle simmer. Let the potatoes get fork-tender—it’ll take around 10 to 15 minutes max.

• Optional blend (but worth it): Once the potatoes are soft, grab your immersion blender. Give the soup a few blends for creaminess, or fully blend it if you want a smooth vibe. I like mine about halfway—textured, but velvety.

• Cream + cheese = joy: Stir in the room temp cream and shredded cheddar until everything’s smoothed out and dreamy. Don’t rush this part—the cheese melts slowly, and that’s okay. Then, throw the kielbasa back in, along with any corn you’re adding.

• Final simmer & taste check: Let the soup heat gently for another 5–7 minutes. Stir occasionally, and give it a taste. Season with salt and pepper as needed. (Remember, kielbasa itself is salty, so taste first!)

• Garnish and serve: Ladle into bowls, top with a bit o’ chopped fresh parsley, and grab some crusty bread. Ready to devour.

Storage Options

This soup is the kind of thing that turns into lunch magic the next day. It keeps beautifully in the fridge, sealed up tight in an airtight container, for up to 4 days. Just make sure it’s cooled to room temp before you stash it.

Now, freezer situation: Yes, you can totally freeze this, but a little heads-up—the texture may shift slightly. Creamy soups sometimes separate when reheated from frozen. If you’re cool with that, go forth! I recommend freezing it in individual portions for easy lunches or dinners. Just leave a bit of room in the container for expansion.

Reheating? Simmer it gently on the stove or zap it in the microwave (medium heat in one-minute bursts, stirring in between). If it thickens up too much, add a splash of broth or water to bring it back to life.

Variations and Substitutions

This kielbasa potato soup is flexible enough to handle whatever fridge clean-out you’ve got going.

• Turkey or chicken sausage: A leaner protein works just fine and slips right into the smoky vibe with ease.
• Sweet potatoes instead of Yukon: Sweeter notes and a little more depth—it totally works if you like a twist.
• No cream? Use milk (plus a little butter): It won’t be quite as rich, but still very comforting. Just heat gently.
• Skip the cheese: If dairy isn’t your thing, leave it out. Add a spoonful of nutritional yeast if you like that savory, cheesy flavor.
• Add some greens: Stir in a handful of spinach, kale, or Swiss chard during the last few minutes of simmering.
• Try cauliflower: If you’re avoiding potatoes (but why?) sub in florets and let them simmer ‘til soft. Actually, we have a killer cauliflower-filled soup over here if you want more of that.

What to Serve with Kielbasa Potato Soup

Let’s set the scene: big bowl of hot soup, something delicious on the side. Life’s good.

• Crusty bread or biscuits: There’s just something about tearing warm, buttery bread and dipping it in creamy soup. Like edible therapy. Bonus points if it’s garlicky or cheesy.

• A tangy side salad: Something bright and crisp like a vinegar-dressed cabbage slaw or arugula salad balances the richness. Throw in some pickled onions and citrus if you’re feeling fancy.

• Cornbread muffins: Slightly sweet, a little crumbly, and perfect with a swipe of butter. Totally recommend trying these bacon basil muffins if you’re feeling bold.

• Roasted veggies: A tray of brussels sprouts or broccoli roasted ’til crispy adds a great contrast. Plus it feels like you’re being sort of healthy (I won’t tell).

• Pickles or something briny: A couple of gherkins, pickled beets, or even sauerkraut on the side? Yes. Something about smoky, creamy soup next to a little acid is chef’s kiss.

Frequently Asked Questions

Kielbasa Potato Soup

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Smoky kielbasa, buttery potatoes, and a swirl of cream come together in this savory, comforting kielbasa potato soup. This weeknight-friendly, cheesy, and hearty dish brings big flavor with simple ingredients for pure cozy satisfaction.

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6 bowls

Ingredients

1x2x3x

Soup Base

• ▢ 1 tbsp (15 ml) olive oil
• ▢ 12 oz (340 g) kielbasa sliced into 1/2-inch rounds
• ▢ 1 onion diced
• ▢ 2 carrots peeled and diced
• ▢ 2 celery ribs diced
• ▢ 3 cloves garlic minced
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp dried thyme
• ▢ 1/4 tsp (0.25 tsp) red pepper flakes optional
• ▢ 1 1/2 lb (680 g) Yukon Gold potatoes about 4 medium, peeled and cut into 3/4-inch cubes
• ▢ 4 cups (950 ml) low-sodium chicken broth or vegetable broth
• ▢ 3/4 cup (180 ml) heavy cream room temperature
• ▢ 1 cup (110 g) shredded cheddar cheese preferably extra sharp
• ▢ 1 cup (165 g) frozen or canned corn drained; optional
• ▢ salt and freshly ground black pepper to taste

For Serving

• ▢ chopped fresh parsley for garnish
• ▢ crusty bread for serving (optional)

Equipment

• ▢
  Dutch Oven
• ▢
  Ladle
• ▢
  Immersion Blender
• ▢
  Cutting board
• ▢
  Chef’s knife

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Instructions

 

1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the kielbasa and cook, stirring occasionally, until browned and crisp on the edges, about 4–5 minutes. Remove kielbasa with a slotted spoon and set aside.
2. Add the onion, carrot, and celery to the pot and cook, stirring, until softened and just starting to turn golden, 5–6 minutes.
3. Add garlic, smoked paprika, thyme, and red pepper flakes (if using). Stir for 30 seconds, until fragrant, being careful not to burn the garlic.
4. Add the potatoes and pour in the broth. Raise the heat and bring to a boil, then reduce heat and simmer gently until potatoes are fork-tender, about 10–15 minutes.
5. To make the soup extra creamy, use an immersion blender to blend a portion of the soup (or blend as much as you like for your preferred texture).
6. Stir in the cream and cheddar cheese until melted and fully incorporated. Add the cooked kielbasa and corn (if using) back to the pot. Warm gently for 5–7 minutes, stirring occasionally. Taste and season with salt and pepper as needed.
7. Ladle into bowls and top with chopped parsley. Serve with crusty bread if desired.

Notes

This soup gets even better as it sits! Store leftovers in an airtight container up to 4 days in the fridge. To freeze, portion into containers (leaving space for expansion) and freeze up to 3 months—note that texture may change slightly after thawing and reheating. For a dairy-free version, substitute cream and cheese with non-dairy alternatives or simply omit for a brothy soup. Feel free to throw in greens or swap veggies to use up what’s in your fridge.

Nutrition

Calories: 410kcal | Carbohydrates: 31g | Protein: 17g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 920mg | Potassium: 814mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2350IU | Vitamin C: 27mg | Calcium: 210mg | Iron: 2.1mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Warm spices, tender chicken, and creamy cauliflower make this cauliflower chicken soup irresistibly cozy. Think golden broth, soft veggies, and hints of cumin and turmeric.

This pot of comfort simmers with cauliflower, chicken, carrots, and just enough cream to make it slurp-worthy. Bonus: your kitchen’s about to smell amazing.

Let’s be honest, cauliflower doesn’t always get the star role. But here? It’s front and center, cozying up with shredded chicken and just enough punch from garlic and ginger to keep you coming back for another spoonful. This is the kind of soup you make when sweatpants are the dress code and your body’s low-key asking for something warm and grounding.

You can throw it together on a Wednesday night (yes, even if the fridge looks “meh”) and it’ll still feel like a little treat. Personally, I lean into the smoky paprika, but optional doesn’t mean skippable… just saying. Let’s grab a pot and make something soul-hugging.

Why You’ll Love this Cauliflower Chicken Soup

It’s not flashy, it’s not complicated, it doesn’t require obscure ingredients from that one aisle you always skip… and that’s the charm.

• Ridiculously simple to make: You just chop things, toss them in a pot, and let them mingle—nothing fussy or suspicious.
• Warmly spiced (but not overpowering): Ginger, turmeric, cumin… the kind of trio that makes your house smell like actual comfort.
• Creamy without going full Alfredo: The heavy cream softens the edges, but doesn’t turn this into “mac and cheese in a bowl.”
• Flexible with fridge scraps: Got leftover rotisserie chicken? Toss it in. That half-sad zucchini? Might work here too, honestly.
• Good for the sniffles or just the blahs: Something about this soup just feels healing—even if you’re only tired from online meetings.

Ingredient Notes

This soup doesn’t require anything fancy, but here’s a quick rundown of what each ingredient brings to the pot (besides vibes):

• Olive oil: Use it to start the sauté party. It helps soften the aromatics and builds your base layer of flavor.
• Onion: Brings a sweet, mellow depth once softened. Red or white works, but yellow is your BFF here.
• Cauliflower: The MVP! It soaks up flavor while adding body. Chop it small so it cooks quickly.
• Carrots and celery: Classic soup besties. They add sweetness and crunch, and frankly, they just belong.
• Garlic and ginger: They bring that mellow heat and zingy edge. Use fresh for the best zing punch.
• Turmeric, cumin, smoked paprika: Earthy, a little peppery, a smidge smoky. Totally makes it.
• Black pepper: Wakes things up and cuts through the cream.
• Low-sodium chicken broth: Gives you room to salt to taste. Homemade is amazing, but boxed works too.
• Cooked, shredded chicken: Rotisserie, leftover, or poached fresh—use whatever you’ve got.
• Heavy cream: Adds richness and brings it all together. Swap with coconut milk if dairy-free.
• Salt: Season at the end once everything’s cozy. It’s your final friendly nudge of flavor.
• Fresh parsley: Optional garnish, but it brightens up the bowl and makes it look a little fancy.

How To Make This Cauliflower Chicken Soup

This is one of those “dump, stir, simmer” soups that makes you feel like you’ve got your life together, even if laundry’s exploding behind you.

• Sauté the onion in olive oil: Warm your oil in a big ol’ pot (Dutch oven works beautifully) and toss in the diced onion. Let it soften until it’s translucent, about 3–4 minutes. If it starts to brown, nudge the heat down.

• Add the cauliflower, carrots, and celery: Stir them around in the pot for a few minutes so they start to soften slightly. This also lets them soak up the oniony oil love.

• Bloom the aromatics: Stir in the garlic, freshly grated ginger, turmeric, cumin, and smoked paprika. Don’t skip this step—it’s where the flavor party kicks off. Let it cook for 30 seconds or so until fragrant.

• Add broth and simmer: Pour in the chicken broth with flair. Bring it to a gentle boil, then drop it back to a simmer. Let everything cook for about 10 minutes, or until your veggies are tender enough to smush with a fork.

• Stir in chicken and cream: Add your shredded chicken and heavy cream. Give it all a good stir and let it heat through for another 5–7 minutes. Now’s the time to taste and salt it just right.

• Ladle and garnish: Scoop it into cozy bowls, top with chopped fresh parsley, and maybe crack some extra pepper on top because it looks fancy.

Storage Options

This soup is your fridge’s best friend, and honestly? It lives its best life on day two.

Once cooled, stash it in an airtight container in the refrigerator. It’ll last 4 to 5 days, and somehow tastes even better after the flavors hang out overnight. Just reheat gently on the stove or microwave, adding a splash of broth or water if it thickened too much.

Freezer folks, you’re in luck. Yes, you can absolutely freeze it—just let it cool completely first. Portion it into freezer-safe containers or bags (leave a little space at the top for expansion) and freeze for up to two months. Thaw overnight in the fridge or gently reheat from frozen if you’re feeling bold and microwave-confident.

Creamy soups can sometimes separate after freezing, but this one usually holds up well. If it looks a little odd after defrosting, a whisk or quick blitz with a stick blender brings it back to life.

Variations and Substitutions

There’s zero shame in switching things up with what you’ve got on hand. This soup forgives. It adapts.

• Rotisserie chicken: It’s already seasoned and ready to go. Just shred and stir it in during the last few minutes.
• Coconut milk instead of cream: Adds a hint of sweetness and makes it dairy-free. The ginger and turmeric love it.
• Extra veggies: Toss in a handful of chopped spinach, kale, or peas toward the end. They brighten things up.
• Add rice or noodles: A scoop of cooked brown rice or tiny pasta (like pastina) makes this more filling without losing the vibe. In fact, check out this easy pastina soup recipe if that’s your thing.
• Spice it up: A pinch of cayenne, a splash of hot sauce, or some crushed red pepper if you want a little edge.

What to Serve with Cauliflower Chicken Soup

This soup doesn’t demand sides, but it certainly welcomes them. Think cozy. Think munchy. Think, “What else can I dip in this?”

• Crusty bread with real butter: You know the one. Craggy edges. Makes a crisp schhhh sound when you tear it. Perfect for dunking and scooping up soup like a barbarian (the best kind).

• A simple green salad: Nothing fancy, just mixed greens with lemony vinaigrette. You need something fresh to keep this creamy bowl in balance.

• Bacon basil cornbread muffins: If you’ve got a little time and a muffin tin just sitting there, these savory muffins are soup’s soulmate. Just sayin’.

• Roasted lemony broccoli or brussels sprouts: Wintry greens with a citrus twist are a fantastic contrast to the creamy texture of the soup. Add a little shaved parmesan if you’re feeling indulgent.

• A cold, crisp white wine: Optional, but if you’ve got a glass of dry Riesling or Pinot Grigio? Sip away, my friend.

Frequently Asked Questions

Cozy Cauliflower Chicken Soup

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Warm spices, tender chicken, and creamy cauliflower make this cauliflower chicken soup irresistibly cozy. Golden broth, soft veggies, and just enough zing from ginger and garlic—perfect for chilly nights or when you need a bowl of comfort. Simple to make, flexible for leftovers, and guaranteed to make your kitchen smell amazing!

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6 bowls

Ingredients

1x2x3x

Main Ingredients

• ▢ 2 tbsp (30 ml) olive oil
• ▢ 1 medium yellow onion diced
• ▢ 1 medium head cauliflower chopped into small florets
• ▢ 2 carrots peeled and diced
• ▢ 2 celery stalks diced
• ▢ 3 cloves (3) garlic minced
• ▢ 1 tbsp (15 g) fresh ginger grated (or 1 tsp ground ginger)

Spices

• ▢ 1 tsp ground turmeric
• ▢ 1 tsp ground cumin
• ▢ 1/2 tsp (0.5 tsp) smoked paprika optional but recommended
• ▢ 1/2 tsp (0.5 tsp) black pepper plus more to taste

Soup Base

• ▢ 6 cups (1.4 liters) low-sodium chicken broth
• ▢ 2 cups (250 g) cooked, shredded chicken rotisserie, leftover, or poached
• ▢ 2/3 cup (160 ml) heavy cream or coconut milk for dairy-free
• ▢ 1 tsp salt or to taste
• ▢ fresh parsley chopped, for garnish (optional)

Equipment

• ▢
  Large pot or Dutch oven
• ▢
  Ladle
• ▢
  Sharp knife
• ▢
  Cutting board

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Instructions

 

1. Warm the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 3–4 minutes. Lower the heat if it starts to brown.
2. Add the chopped cauliflower, carrots, and celery to the pot. Stir and cook for 3–4 minutes until they begin to soften.
3. Stir in the garlic, grated ginger, turmeric, cumin, smoked paprika, and black pepper. Cook, stirring, for 30 seconds or until fragrant.
4. Pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat and simmer, uncovered, for about 10 minutes or until vegetables are tender.
5. Add the shredded cooked chicken and heavy cream. Stir to combine, and allow to heat through for 5–7 minutes. Taste and add salt as needed.
6. Ladle the soup into bowls, top with fresh parsley and extra cracked black pepper if desired. Serve warm.

Notes

This soup is perfect for using up leftover chicken or veggies from your fridge. For a dairy-free version, substitute coconut milk for the heavy cream. Try adding greens like spinach or kale at the end, or a pinch of cayenne if you like heat. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months (a quick whisk after thawing helps if the texture shifts).

Nutrition

Calories: 260kcal | Carbohydrates: 13g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 980mg | Potassium: 680mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4300IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 1.5mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog