Caramelized Onion & Mushroom Chicken Thighs

A Cozy One-Pan Chicken Dinner

There are certain dinners that feel a little special without requiring an entire afternoon in the kitchen, and these Caramelized Onion & Mushroom Chicken Thighs are exactly that.

Bone-in, skin-on chicken thighs are seasoned simply and seared until the skin is beautifully golden and crisp. In the same skillet, thinly sliced onions slowly caramelize before mushrooms, fresh rosemary, thyme, and broth are added to create a rich, savory pan sauce.

Everything comes together in one skillet, allowing all of those browned bits from the chicken to become part of the sauce. The result is tender, juicy chicken surrounded by buttery mushrooms and sweet caramelized onions that taste like something you might order at a cozy little restaurant.

Serve it over creamy mashed potatoes, buttered noodles, or rice to soak up every bit of the sauce. Add a simple green vegetable or salad and you have a comforting family dinner that feels just as appropriate for a weeknight as it does for Sunday dinner with family.

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Why You'll Love This Recipe

This is one of those recipes that takes simple ingredients and turns them into something incredibly comforting.

You'll love it because it's:

• Made primarily in one skillet

• Full of rich, savory flavor

• Made with simple ingredients

• Perfect for cozy fall and winter dinners

• Easy enough for a weeknight

• Beautiful enough to serve when entertaining

• Delicious with mashed potatoes, rice, or noodles

• Made with bone-in chicken thighs that stay wonderfully juicy

• Finished with an easy pan sauce rather than a heavy cream sauce

The combination of crispy chicken, sweet onions, earthy mushrooms, and fresh herbs makes every bite feel much more special than the amount of work involved.

Why Chicken Thighs Work So Well

Bone-in, skin-on chicken thighs are perfect for skillet recipes like this because they stay tender and juicy as they cook.

Searing them skin-side down also creates a beautifully crisp exterior while leaving behind flavorful browned bits in the skillet.

Don't clean that pan.

Those little browned pieces are exactly what you want when you begin cooking the onions. As you add the butter, onions, mushrooms, and broth, all of that flavor works its way into the sauce.

Ingredient Notes

Chicken Thighs

I use bone-in, skin-on chicken thighs for the best flavor and texture. Pat them very dry before seasoning so the skin can become crisp when it hits the hot skillet.

Onion

Use one large onion sliced thinly. Giving the onion enough time to slowly turn golden brings out its natural sweetness and creates much more flavor than simply sautéing it for a few minutes.

Mushrooms

I like brown mushrooms, such as cremini or baby bella mushrooms, because they have a slightly deeper flavor than white button mushrooms.

Butter

Butter helps brown the chicken and gives the onions and mushrooms a rich flavor. The recipe uses 4 tablespoons total, divided between the chicken and vegetables.

Fresh Rosemary & Thyme

Fresh herbs give the pan sauce that cozy, savory flavor that works so beautifully with chicken and mushrooms.

Vegetable Broth

Broth loosens all of the flavorful browned bits from the skillet and creates the simple sauce surrounding the chicken.

Kitchen Tools

You don't need many tools for this dinner, which is another reason I love it.

• Large stainless steel or oven-safe skillet

• Sharp chef's knife

• Cutting board

• Small bowl for seasoning

• Tongs

• Wooden spoon

• Meat thermometer

I've linked some of the pans, knives, utensils, and other everyday pieces I use most often in my Kitchen Essentials shelf.

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Caramelized Onion & Mushroom Chicken Thighs Recipe

Prep Time: 15 minutes
Cook Time: Approximately 45 minutes
Total Time: Approximately 1 hour
Servings: 6

Ingredients

• 6–8 bone-in, skin-on chicken thighs

• 1 teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ¼ teaspoon paprika

• 4 tablespoons salted butter, divided

• 1 large onion, thinly sliced

• 8 ounces brown mushrooms, sliced

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 1 cup vegetable broth

• 1 teaspoon dried thyme

• Olive oil, if needed

• Fresh thyme, for garnish

Instructions

Step 1: Prepare the Chicken

Heat a large skillet over medium-high heat.

While the skillet heats, pat the chicken thighs thoroughly dry with paper towels. Removing as much surface moisture as possible is one of the keys to achieving beautifully crisp skin.

In a small bowl, combine the sea salt, black pepper, onion powder, garlic powder, and paprika.

Season the chicken generously on both sides.

Step 2: Sear the Chicken

Add 2 tablespoons of salted butter to the hot skillet and allow it to melt.

Place the chicken thighs skin-side down in the skillet, being careful not to overcrowd the pan. Work in batches if necessary.

Leave the chicken undisturbed for approximately 5–7 minutes. When the skin has developed a deep golden crust, it should release easily from the skillet.

Flip and sear the second side for another 5–7 minutes.

Transfer the chicken to a plate and loosely cover while you prepare the onions and mushrooms.

The chicken does not need to be completely cooked through at this point.

Step 3: Caramelize the Onion

Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the same skillet.

Use a wooden spoon to gently loosen the flavorful browned bits left behind from the chicken.

Add the thinly sliced onion.

Cook for approximately 15 minutes, stirring regularly, until the onion becomes soft, golden, and caramelized.

If the skillet begins to look dry, add a small drizzle of olive oil.

Step 4: Add the Mushrooms & Herbs

Add the sliced mushrooms, rosemary sprigs, fresh thyme sprigs, and dried thyme.

Cook until the mushrooms soften and begin to brown, approximately 5–7 minutes.

Step 5: Make the Pan Sauce

Pour in the vegetable broth.

Use your wooden spoon to scrape the bottom of the skillet so all of those flavorful browned bits become part of the sauce.

Bring the mixture to a gentle simmer and cook for approximately 5 minutes.

Step 6: Finish the Chicken

Return the chicken thighs to the skillet, nestling them into the onions and mushrooms while keeping as much of the crispy skin above the liquid as possible.

Continue cooking gently until the thickest part of each chicken thigh reaches a safe internal temperature of 165°F.

Depending on the size of your chicken thighs and how far they cooked during searing, this will generally take another 10–15 minutes.

Spoon some of the sauce over the chicken as it cooks, avoiding the crispy skin when possible.

Step 7: Serve

Remove the rosemary and thyme stems.

Taste the sauce and adjust the salt and pepper if needed.

Serve the chicken warm with plenty of caramelized onions, mushrooms, and pan sauce spooned around it.

Finish with fresh thyme if desired.

Enjoy!

Amanda's Quick Tips

• Pat the chicken completely dry before seasoning.

• Don't move the chicken while the skin is searing.

• If it sticks to the skillet, give it another minute before trying to flip it.

• Don't rush the onions; their slow caramelization is where so much of the flavor develops.

• Cook mushrooms until their moisture has released and they begin to brown.

• Keep the crispy chicken skin mostly above the sauce.

• Always use the internal temperature rather than cooking time alone to determine when chicken is done.

How to Get Crispy Chicken Thigh Skin

The difference between good skillet chicken and really good skillet chicken often comes down to the skin.

First, make sure your chicken is dry. Moisture creates steam, which works against browning.

Next, make sure the skillet is hot before adding the chicken.

Once the chicken goes into the pan, resist the temptation to move it around. Let it develop a crust.

One of my favorite tricks when cooking with stainless steel is simply waiting. If your chicken is firmly stuck to the skillet when you try to flip it, it often hasn't developed its crust yet. Give it another minute and try again.

Finally, when the chicken returns to the sauce, keep the skin above the liquid as much as possible so you don't lose all of that beautiful texture you just created.

How to Caramelize Onions for Chicken

Caramelized onions aren't difficult, but they do require a little patience.

Keep the heat around medium-low and allow the onions to cook gradually rather than trying to brown them quickly over high heat.

Stir them regularly so they cook evenly and pick up the browned bits from the chicken.

You'll know they're ready when they're soft, deeply golden, and noticeably sweeter than when they went into the pan.

Those 15 minutes make a huge difference in the finished dish, so this is one step I wouldn't rush.

Amanda's Tips

Don't Overcrowd the Skillet

If your chicken thighs don't comfortably fit without touching, sear them in batches. Overcrowding lowers the temperature of the pan and can cause the chicken to steam instead of brown.

Give the Mushrooms Time to Brown

Just like the chicken, mushrooms develop more flavor when they're given time to brown.

Use a Meat Thermometer

Chicken thighs vary considerably in size, which makes an internal temperature much more reliable than an exact cooking time.

Taste Your Sauce at the End

The chicken, butter, and broth all contribute salt to the final sauce. Wait until everything has cooked together before deciding whether it needs more seasoning.

Can I Use Boneless Chicken Thighs?

Yes.

Boneless, skinless chicken thighs can be used, but they'll cook more quickly and you won't get the same crispy-skin element.

Sear them until browned and begin checking their internal temperature earlier when you return them to the skillet.

If you have the choice, I prefer bone-in, skin-on thighs for this particular recipe because their richness works beautifully with the caramelized onions and mushrooms.

Easy Variations

Creamy Mushroom Chicken

After the chicken is fully cooked, remove it briefly and stir a splash of heavy cream into the sauce. Simmer gently until slightly thickened, then return the chicken to the skillet.

Garlic Mushroom Chicken

Add 2–3 cloves of minced garlic during the final minute of cooking the mushrooms.

White Wine Mushroom Chicken

Replace part of the broth with a dry white wine. Allow the wine to simmer for a few minutes before adding the remaining broth.

Extra Herb Chicken

Add additional rosemary and thyme for a more pronounced herb flavor.

Parmesan Mushroom Chicken

Finish the mushrooms and onions with freshly grated Parmesan just before serving.

What to Serve with Caramelized Onion & Mushroom Chicken

The sauce is one of the best parts of this recipe, so I especially love sides that can soak it up.

Try serving it with:

• Creamy mashed potatoes

• Buttered egg noodles

• Steamed rice

• Roasted potatoes

• Creamy polenta

• Crusty bread

• Roasted asparagus

• Green beans

• Roasted broccoli

• Simple arugula salad

• Mixed greens with lemon vinaigrette

For a particularly cozy dinner, mashed potatoes and a simple green vegetable would be my first choice.

Make Ahead Tips

You can slice the onions and mushrooms and mix the seasoning blend earlier in the day to make dinner prep faster.

I prefer cooking the chicken fresh so the skin stays as crisp as possible.

If you're making the entire meal ahead, store the chicken and sauce together and use the reheating method below.

How to Store Leftovers

Allow leftovers to cool before transferring them to an airtight container.

Store in the refrigerator for up to 3–4 days.

For longer storage, the cooked chicken and sauce can be frozen in an airtight freezer-safe container for up to 3 months.

Keep in mind that mushrooms may have a slightly softer texture after freezing and reheating.

How to Reheat Chicken Thighs

For the best texture, place the chicken and sauce in an oven-safe dish, cover loosely with foil, and warm in a 350°F oven until heated through.

You can remove the foil toward the end of reheating to help the chicken skin regain some of its texture.

Individual portions can also be reheated gently on the stovetop.

Frequently Asked Questions

What mushrooms are best with chicken thighs?

Cremini or baby bella mushrooms are my first choice because their deeper, earthy flavor works particularly well with caramelized onions and chicken.

Can I use white mushrooms?

Absolutely. White button mushrooms will also work.

Can I use chicken breasts?

You can, although you'll need to adjust the cooking time carefully because chicken breasts are leaner and can dry out more easily.

Do I have to use bone-in chicken thighs?

No. Boneless thighs work, but bone-in, skin-on chicken thighs give this recipe its best flavor and texture.

How do I know when chicken thighs are done?

Use an instant-read thermometer inserted into the thickest portion of the chicken without touching the bone. Chicken is safe once it reaches 165°F.

Why is my chicken skin not crispy?

The most common causes are excess moisture on the chicken, a skillet that wasn't hot enough, overcrowding, or moving the chicken before a crust had time to form.

How long does it take to caramelize the onions?

For this recipe, plan on approximately 15 minutes. We're looking for soft, deeply golden onions rather than the much darker onions used in something like French onion soup.

Can I make this dairy-free?

Yes. Replace the butter with your preferred cooking oil or dairy-free butter.

Can I make the sauce creamy?

Yes. A splash of heavy cream added at the end creates a delicious creamy mushroom sauce.

What should I serve with mushroom chicken thighs?

Mashed potatoes, rice, noodles, polenta, or crusty bread are especially good because they soak up the pan sauce.

More Cozy Dinner Recipes You'll Love

If you enjoyed these Caramelized Onion & Mushroom Chicken Thighs, you may also enjoy these comforting recipes from Amanda's Kitchen:

Easy Skillet Chicken Pot Pie with Biscuits

A cozy one-pan chicken dinner topped with golden, flaky biscuits.

Apple-Glazed Chicken Thighs

Another simple chicken thigh dinner with a sweet and savory seasonal glaze.

Creamy Chicken & Mushroom Couscous Soup

Perfect if you love the chicken and mushroom combination in this recipe.

Italian Penicillin Soup

A warm, comforting soup that's perfect for cooler evenings.

Italian Lasagna Soup

All of the cozy flavors of lasagna in an easy soup.

Slow Cooker Pulled Pork

An easy make-ahead dinner that's perfect for busy weeks and feeding a crowd.

Shop My Kitchen Favorites

I've gathered the cookware, knives, serving pieces, and everyday kitchen essentials I reach for when making recipes like this in my Kitchen Essentials shelf.

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Save This Recipe

Whether you're looking for a cozy weeknight dinner or something a little special to make for family and friends, save these Caramelized Onion & Mushroom Chicken Thighs for the next time you're craving a warm, savory skillet dinner.

I've included my printable From Amanda's Kitchen recipe card below so you can save it, print it, and come back to the recipe whenever you need it.

A Note From Amanda

Some of my favorite dinners are the ones that turn simple ingredients into something that feels a little more special.

Chicken, onions, and mushrooms aren't complicated ingredients, but giving each one the time to develop its flavor completely changes the finished dish. The crispy chicken, sweet onions, earthy mushrooms, and warm herbs make this one of those meals that feels comforting from the moment it starts cooking.

I hope this becomes one of those recipes you pull out on cool evenings when you want something warm on the table and everyone gathered around it.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Easy Hash Brown Breakfast Casserole Recipe (Perfect for Brunch & Holidays)

This easy breakfast casserole recipe is the ultimate make-ahead breakfast for busy mornings, holiday gatherings, baby showers, brunches, and feeding a crowd. Made with crispy hash browns, savory breakfast sausage, fluffy eggs, and melted cheese, this hearty casserole is packed with comforting flavors that everyone loves.

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One of my favorite things about this hash brown breakfast casserole is how simple it is to prepare. You can assemble it the night before and bake it fresh in the morning, making it perfect for Christmas morning, Easter brunch, Mother's Day breakfast, or any weekend gathering. Whether you're serving family or hosting friends, this easy breakfast casserole is always one of the first dishes to disappear.

Why You'll Love This Breakfast Casserole

• Perfect for holidays, brunches, and meal prep

• Easy to make ahead the night before

• Feeds a crowd with minimal effort

• Packed with sausage, eggs, cheese, and hash browns

• Great for freezing and reheating later

• Family-friendly and customizable

Perfect For

• Christmas Morning Breakfast

• Easter Brunch

• Mother's Day Breakfast

• Baby Showers

• Weekend Brunches

• Feeding a Crowd

• Meal Prep Breakfasts

Why You’ll Love This Hash Brown Breakfast Casserole

This recipe is all about ease and comfort.

It comes together quickly, uses basic ingredients, and doesn’t require anything fancy. The hash browns give it a hearty base, while the eggs and cheese hold everything together into a rich, satisfying bake.

It’s especially great if you’re cooking for more than just yourself. You can make one dish and have breakfast handled for everyone—no standing at the stove flipping eggs or pancakes.

And if you like to plan ahead, this is one of those recipes that actually gets better when made in advance.

Ingredients You’ll Need

You don’t need much to make this work, which is part of the appeal.

• Frozen hash browns

• Eggs

• Milk

• Shredded cheese

• Breakfast meat (sausage, bacon, or ham all work well)

• Salt and pepper

That’s the base, but you can absolutely build on it depending on what you like or what’s in your fridge.

How to Make This Breakfast Casserole

This comes together in a few simple steps.

Start by preparing your hash browns. If they’re frozen, you can use them as-is or let them thaw slightly for a softer texture.

If you’re using sausage or bacon, cook that first and set it aside.

In a separate bowl, whisk together your eggs, milk, and seasoning until everything is well combined.

Then it’s just a matter of layering everything into a baking dish—hash browns, cooked meat, cheese—and pouring the egg mixture over the top. Give it a gentle mix if needed so everything is evenly distributed.

Bake until the center is set and the top is golden. That’s it.

Make-Ahead Tips (Highly Recommended)

One of the best things about this hash brown breakfast casserole is how well it works as a make-ahead meal.

You can assemble the entire dish the night before, cover it, and keep it in the fridge overnight. In the morning, just bake it as directed.

This not only saves time, but also allows the flavors to come together even more.

If you’re hosting brunch or cooking for a holiday morning, this takes a lot of pressure off.

Variations & Ways to Switch It Up

Once you’ve made this once, it’s easy to customize.

You can swap the meat depending on what you like—sausage for something hearty, bacon for a smoky flavor, or ham for something a little lighter.

If you want to add vegetables, things like bell peppers, onions, or spinach work really well here.

Different cheeses can also change the flavor quite a bit. Cheddar is classic, but mozzarella, pepper jack, or a blend all work.

You can even make it completely meatless and load it up with veggies instead.

Tips for the Best Breakfast Casserole

A few small things can make a big difference here.

If you’re using frozen hash browns, be mindful of excess moisture. Too much water can make the casserole a little soggy, so letting them thaw or patting them dry can help.

Don’t overbake it—once the center is set and no longer jiggly, it’s ready.

And if you like a little texture, letting the top get slightly golden adds a really nice finish.

What to Serve With Breakfast Casserole

• Fresh fruit salad

• Cinnamon rolls

• Banana bread

• Blueberry crumble streusel loaf

• Lemon blueberry scones

• Crispy bacon

• Breakfast sausage

• Yogurt parfaits

• Orange juice

• Coffee bar station

🛒 Ingredients

• 3 cups frozen hash browns, thawed

• 1 cup cheddar cheese, shredded

• 1 cup ham, cubed

• 1 cup sausage, cooked and cubed

• 1/4 cup green onions, sliced

• 10 large eggs

• 1 cup heavy cream

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

🍳 Directions

1. Preheat oven to 350°F. Grease a baking dish or pan with olive oil or butter.

2. Layer the base
   Spread hash browns evenly across the bottom of the pan.

3. Add toppings
   Sprinkle cheese, ham, sausage, and green onions evenly over the potatoes.

4. Mix eggs
   In a large bowl, whisk together eggs, heavy cream, salt, pepper, and garlic powder until fully combined.

5. Assemble
   Pour the egg mixture evenly over the layered ingredients.

6. Bake
   Bake for 40–45 minutes, or until the top is golden brown and the center is set (no longer jiggly).

7. Serve
   Let cool slightly, then slice and serve warm. Enjoy!

Shop My Breakfast & Hosting Favorites

This breakfast casserole is one of my favorite recipes for feeding a crowd. Here are some of the kitchen tools, bakeware, and serving pieces I use most often when preparing breakfast casseroles, brunch spreads, and holiday mornings.

Hosting a Brunch? Don't Miss These Reader Favorites

Planning a brunch spread? Pair this easy breakfast casserole with a few sweet and savory favorites to create a meal everyone will love.

• Soft Cream Cheese Lemon Blueberry Scones

• Banana Bread Recipe

• Pumpkin Pie Overnight Oats

• Breakfast Burritos

• Sausage English Muffin Breakfast Sandwiches

• Chorizo Breakfast Bowls

FAQs

Can I use frozen hash browns in a breakfast casserole?
Yes, that’s actually what this recipe is built around. They’re convenient and work perfectly.

Do I need to thaw the hash browns first?
You don’t have to, but thawing them slightly can help with texture and reduce excess moisture.

Can I make this the night before?
Absolutely. This is one of the best make-ahead breakfast recipes—just assemble, refrigerate, and bake in the morning.

How long does it last in the fridge?
Usually 3–4 days when stored in an airtight container.

Can you freeze breakfast casserole?
Yes. Let it cool completely, then freeze in portions. Reheat in the oven or microwave when ready to eat.

This hash brown breakfast casserole is one of those dependable recipes that fits just about any situation—busy mornings, relaxed weekends, or feeding a group without overthinking it.

It’s simple, flexible, and consistently good, which is really all you need in a go-to breakfast recipe.

Save This Recipe

Whether you're planning ahead for a special occasion or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.

Slow Cooker Italian Penicillin Soup with Chicken & Pastina

A Cozy Italian-Inspired Chicken Soup with Vegetables, Parmesan & Tiny Pasta

There are some recipes that simply feel like comfort in a bowl, and this Italian Penicillin Soup is one of them.

Tender chicken, carrots, celery, onion, garlic, herbs, Parmesan, and tiny pastina pasta slowly cook together in a savory chicken broth for the kind of cozy meal you want on a chilly evening or anytime you're craving something warm and homemade.

Sometimes called Italian Nonna's Penicillin Soup, this comforting chicken soup gets its nickname from generations of Italian families turning to simple bowls of chicken broth, vegetables, and tiny pasta when someone needed a little extra comfort.

My version makes the process especially easy by using the slow cooker. I brown the chicken first for additional flavor, then let the chicken, vegetables, herbs, broth, and a Parmesan rind slowly cook together. Pastina gets added toward the end so those tiny pieces of pasta can soak up all that delicious broth without becoming overcooked.

Finish each bowl with plenty of freshly grated Parmesan and a little parsley, and you have a simple, hearty soup that tastes like it has been simmering in the kitchen all day—because it has.

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What Is Italian Penicillin Soup?

Italian Penicillin Soup isn't actually medicine. It's an affectionate nickname for the type of comforting chicken soup Italian families have made for generations.

Recipes vary from family to family, but you'll commonly find a flavorful chicken broth filled with vegetables, chicken, herbs, Parmesan, and some form of small pasta.

In this version, I use pastina, which gives the soup that wonderfully cozy texture while soaking up the homemade broth.

The combination reminds me of the kind of recipe that doesn't need to be complicated to be memorable. It's simple food made with good ingredients and given enough time to develop plenty of flavor.

Why You'll Love This Italian Penicillin Soup

This has become one of those recipes I want to make as soon as the weather cools down.

You'll love it because it's:

• Made primarily in the slow cooker

• Filled with chicken and vegetables

• Cozy without being overly heavy

• Made with simple, familiar ingredients

• Flavored with a Parmesan rind

• Finished with tiny pastina pasta

• Easy to make ahead

• Delicious for leftovers

• Perfect for fall and winter dinners

And because everything spends a few hours cooking together, you get a much deeper flavor without needing to stand over the stove all afternoon.

What Is Pastina?

Pastina literally means "little pasta" in Italian and refers to very small pasta shapes traditionally used in soups and simple comfort dishes.

You may find pastina in tiny stars, rounds, or other petite shapes. Stelline and acini di pepe are also great options for this soup if that's what you can find.

The small size works especially well here because the pasta cooks right in the broth toward the end of the recipe and absorbs some of its flavor.

If you're unable to find something labeled specifically as pastina, don't worry. Just look for a very small pasta shape.

The Secret Ingredient: A Parmesan Rind

If you've never saved your Parmesan rinds for soup, start now.

I add one Parmesan rind to the slow cooker along with the chicken broth, vegetables, and herbs. As everything slowly cooks, the rind adds another savory layer to the broth.

You aren't going to eat the rind. Once the soup has finished cooking, simply remove and discard it before shredding the chicken and adding the pastina.

It's such a simple addition, but it's one of my favorite ways to make a homemade soup taste like it has been simmering for hours.

Which, conveniently, this one has.

Why I Brown the Chicken First

Technically, you could put everything straight into your slow cooker.

But I prefer browning the chicken first.

My slow cooker has a removable pot that can go directly onto the stovetop, so I add 1 tablespoon olive oil and brown the chicken breasts for approximately five minutes per side before adding the remaining ingredients.

That extra step creates more flavor before the slow cooking even begins.

If your slow cooker insert isn't stovetop-safe, you can brown the chicken in a separate skillet or skip this step when you need an especially easy dinner.

What You'll Need

One of my favorite things about this recipe is how simple the ingredient list is.

You'll need:

Chicken

Chicken breasts cook until tender enough to shred right into the soup.

Onion, Carrots & Celery

The classic combination that gives our broth its base of flavor.

Garlic

I use four whole garlic cloves and let them slowly cook into the broth.

Chicken Broth

This creates the base of the soup.

Parmesan Rind

One of the easiest ways to add savory Parmesan flavor while the soup cooks.

Herbs

Oregano, rosemary, and basil give the broth plenty of Italian-inspired flavor.

Pastina

Tiny pasta makes every spoonful extra cozy.

Parmesan

Freshly grated Parmesan finishes each bowl.

Fresh Parsley

Optional, but beautiful for a little freshness and color right before serving.

Making Italian Penicillin Soup in the Slow Cooker

This is where this recipe becomes especially easy.

After browning the chicken, roughly chop your vegetables. There is no need to worry about getting perfectly uniform pieces.

Add the onion, garlic, carrots, celery, seasonings, chicken broth, and Parmesan rind to the chicken.

Then let your slow cooker do the work.

I cook mine on medium, or setting 3, for approximately 2–3 hours, until the chicken is tender enough to easily shred with a fork.

Once it's ready, remove the Parmesan rind and chicken. Shred the chicken while the pastina cooks directly in the broth.

Then add the chicken back in and you're ready to serve.

I’ve gathered the slow cooker, soup pots, bowls, serving pieces and kitchen tools I reach for when making cozy recipes like this one in my Soup & Slow Cooker Essentials collection.

Slow Cooker Italian Penicillin Soup Recipe

Prep Time: Approximately 15 minutes
Cook Time: Approximately 2½–3½ hours
Servings: Approximately 6

Ingredients

• 1 tablespoon olive oil

• 4 large chicken breasts

• 1 yellow or white onion, roughly chopped

• 4 garlic cloves, whole

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 6 cups chicken broth

• 1 Parmesan rind

• 1 teaspoon dried oregano

• 1 teaspoon dried rosemary

• 1 teaspoon dried basil

• 1 teaspoon sea salt

• 1 teaspoon black pepper

• 1 cup pastina pasta, or another small pasta such as acini di pepe or stelline

• ½ cup freshly grated Parmesan cheese

• Additional salt and pepper, to taste

• 2 tablespoons chopped fresh parsley, optional for garnish

Instructions

Step 1: Brown the Chicken

If your slow cooker has a stovetop-safe removable insert, place it over medium heat.

Add 1 tablespoon olive oil.

Add the chicken breasts and brown for approximately 5 minutes on each side.

If your slow cooker insert isn't stovetop-safe, you can complete this step in a separate skillet or skip browning and add the chicken directly to the slow cooker.

Step 2: Prepare the Vegetables

While the chicken browns, roughly chop the onion, carrots, and celery.

The vegetables don't need to be perfectly cut or uniform.

Step 3: Fill the Slow Cooker

Add the chopped onion, whole garlic cloves, carrots, celery, chicken broth, Parmesan rind, oregano, rosemary, basil, sea salt, and black pepper to the chicken.

Place the slow cooker insert onto its base.

Step 4: Slow Cook

Cook on medium, or approximately setting 3 depending on your slow cooker, for 2–3 hours, or until the chicken is completely cooked and easily shreds with a fork.

Step 5: Remove the Chicken & Parmesan Rind

Once the chicken is tender, remove the Parmesan rind and discard it.

Transfer the chicken breasts to a plate or cutting board and shred them using two forks.

Step 6: Cook the Pastina

Add the pastina directly to the broth and vegetables.

Continue cooking for approximately 20–25 minutes, or until the pasta is tender.

Step 7: Finish the Soup

Return the shredded chicken to the soup and stir everything together.

Taste and add additional salt and pepper as needed.

Step 8: Serve

Ladle the soup into bowls and finish with freshly grated Parmesan cheese and chopped parsley.

Serve warm and enjoy.

Amanda's Tips

Save your Parmesan rinds.
Whenever you finish a wedge of Parmesan, wrap the rind and save it for soups like this one.

Don't add the pastina at the beginning.
Pastina cooks quickly, so adding it toward the end keeps it from becoming overly soft.

Brown the chicken when you have time.
It adds another layer of flavor, but you can skip it when you need a true dump-and-go slow cooker dinner.

Cut the vegetables roughly.
This is rustic soup. There's no need for perfect little pieces.

Taste before adding additional salt.
Chicken broth and Parmesan can both contribute saltiness, so adjust the finished soup to your preference.

Can I Make Italian Penicillin Soup Ahead of Time?

Absolutely.

In fact, soup is one of my favorite things to make ahead because the flavors have even more time to come together.

If you're intentionally making this for meal prep, however, I would consider cooking the pastina separately and adding it to individual portions.

Pasta continues absorbing liquid as it sits, so keeping it separate can help preserve more of that beautiful broth.

If you've already made the entire recipe together, that's completely fine too. Just expect the pastina to absorb additional broth in the refrigerator.

How to Store Leftovers

Allow the soup to cool and transfer it to an airtight container.

Store it in the refrigerator and enjoy within approximately 3–4 days.

As the soup sits, the pastina may continue soaking up some of the broth.

When reheating, simply add a splash of additional chicken broth if you'd like to loosen the consistency.

Warm gently on the stovetop or in the microwave until heated through.

Can You Freeze Italian Penicillin Soup?

Yes, but I prefer freezing this soup without the pastina whenever possible.

Pasta can become softer after freezing, thawing, and reheating.

If you're preparing a batch specifically for the freezer, make the soup through the chicken and vegetable portion, freeze it, and add freshly cooked pastina when reheating.

Store the cooled soup in freezer-safe airtight containers, leaving a little room for expansion.

Freeze for up to approximately 3 months.

Thaw overnight in the refrigerator before reheating.

What to Serve with Italian Penicillin Soup

This soup is hearty enough to be a meal on its own, but I love serving it with something simple on the side.

Try it with:

• Warm crusty bread

• Garlic bread

• Homemade focaccia

• A simple green salad

• Caesar salad

• Roasted vegetables

• Extra Parmesan for the table

And don't forget a good piece of bread for soaking up the broth at the bottom of the bowl.

Easy Variations

The beauty of a cozy chicken soup like this is that it's easy to adapt to what you already have.

Change the Pasta

Use stelline, acini di pepe, or another very small pasta in place of pastina.

Add More Vegetables

Spinach, kale, or zucchini can be added if you'd like additional vegetables.

Use Leftover Chicken

If you're starting with cooked chicken, make the broth and vegetables first and stir the shredded chicken in toward the end.

Make It Extra Lemony

Finish individual bowls with a squeeze of fresh lemon juice for a brighter flavor.

Add a Little Heat

A sprinkle of red pepper flakes is an easy addition for anyone who likes a little spice.

Frequently Asked Questions

Why is it called Italian Penicillin Soup?

It's a nickname for comforting Italian-style chicken soup traditionally associated with being cared for when you're feeling under the weather. It isn't actual medicine—the name reflects the comfort and tradition surrounding dishes like this.

What pasta is used in Italian Penicillin Soup?

I use pastina, but stelline, acini di pepe, or another very small pasta can work beautifully.

Can I make Italian Penicillin Soup without pastina?

Yes. You can omit the pasta entirely or substitute another small pasta.

Do I have to brown the chicken?

No. Browning adds flavor, but you can place the chicken directly into the slow cooker if you're short on time.

What does the Parmesan rind do?

It slowly infuses the broth with savory Parmesan flavor as the soup cooks. Remove and discard the rind before serving.

Can I cook the pastina separately?

Yes, and it's actually a great option if you're planning on storing or freezing the soup.

Can I use rotisserie chicken?

Yes. Make the broth and vegetable portion first, then stir shredded cooked chicken into the soup toward the end.

Can I freeze Italian Penicillin Soup?

Yes. For the best texture, freeze the soup without the pastina and add freshly cooked pasta when reheating.

How do I keep pastina from soaking up all the broth?

Either cook it separately or add additional chicken broth when reheating leftovers.

Is Italian Penicillin Soup the same as pastina soup?

They're closely related, and recipes vary widely by family. This version combines chicken, vegetables, herbs, Parmesan, and pastina in a slow-cooked broth.

More Cozy Soup Recipes

Slow Cooker Italian Wedding Soup

Italian Sausage, Potato & Kale Soup

Mom's Favorite Minestrone Soup

One-Pot Italian Lasagna Soup

Creamy Basil Tomato Soup

Shepherd's Pie Soup

Shop My Soup & Slow Cooker Essentials

I've gathered some of my favorite slow cookers, soup pots, bowls, ladles, and everyday kitchen pieces for making cozy recipes like this one in my Soup & Slow Cooker Essentials list.

Save This Recipe

Whether you're planning ahead for a chilly weeknight or simply adding another cozy dinner to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and make again.

A Note From Amanda

There's something I love about recipes that spend a few hours quietly cooking in the kitchen while life happens around them.

This is one of those meals.

It's simple ingredients—chicken, vegetables, broth, Parmesan, herbs, and tiny pasta—but given a little time, they turn into something that feels especially comforting.

Serve it steaming hot with plenty of Parmesan on top, gather everyone around the table, and enjoy.

"Taste and see that the Lord is good." — Psalm 34:8

Made with love for the people you love.

Slow Cooker Creamy Chicken & Mushroom Couscous Soup

A Cozy Chicken Soup with Mushrooms, Vegetables & Pearl Couscous

There's something about a warm, creamy bowl of soup that makes dinner feel a little more comforting, and this Slow Cooker Creamy Chicken & Mushroom Couscous Soup has become one of those recipes.

Tender shredded chicken, mushrooms, carrots, onion, garlic, and couscous cook together in a savory broth before heavy cream is stirred in at the end. The result is a hearty, creamy soup that's filling enough to serve as dinner but still simple enough for an everyday family meal.

And because most of the cooking happens in the slow cooker, it's exactly the kind of recipe I love making on days when I want something homemade without spending the entire afternoon standing over the stove.

Serve it with warm bread, a simple salad, or just a little extra cracked black pepper on top for one cozy dinner.

↓ Skip to Recipe

Why You'll Love This Creamy Chicken & Mushroom Soup

This soup combines so many of my favorite comfort-food ingredients in one bowl.

You get tender shredded chicken, earthy mushrooms, sweet carrots, couscous, and a creamy broth flavored with garlic, onion, thyme, oregano, and bay leaves.

It's:

• Creamy without being overly complicated

• Hearty enough to serve as a full meal

• Made primarily in the slow cooker

• Filled with chicken and vegetables

• Easy to make for a family dinner

• Delicious reheated for lunch the next day

• Perfect for cooler fall and winter evenings

The couscous is also a fun change from the noodles or rice you'd typically find in a creamy chicken soup.

Ingredients You'll Need

You don't need anything complicated to make this soup, but each ingredient has a purpose.

Chicken

I use 2 pounds of boneless, skinless chicken breasts. They cook directly in the broth until they're tender enough to shred.

Mushrooms

You'll need 16 ounces of sliced mushrooms. They add a savory, earthy flavor that works beautifully with the creamy broth.

Carrots

Four large carrots make this soup hearty and add a little natural sweetness.

Onion & Garlic

These create the flavor base for the soup. I sauté them in salted butter before adding everything to the slow cooker.

Couscous

I use 2 cups of couscous to give the soup its hearty texture.

Vegetable Broth

Eight cups of vegetable broth create the base of the soup.

Heavy Cream

One cup of heavy cream goes in at the very end. Adding it after the soup has finished cooking gives you that creamy finish without cooking the cream for hours.

Herbs & Seasonings

Thyme, oregano, bay leaves, sea salt, and black pepper give the broth plenty of flavor without overpowering the chicken and mushrooms.

Why Sauté the Vegetables First?

Technically, you could throw everything into the slow cooker and walk away, but taking a few extra minutes to sauté the onion and garlic in butter creates a much better flavor base.

I also add the mushrooms, carrots, and seasonings at this stage and stir everything together before adding the chicken and broth.

My slow cooker has a removable pot that can be used directly on the stovetop, so I can do this without dirtying another pan.

If your slow cooker doesn't have a stovetop-safe insert, simply complete this step in a skillet and transfer everything to your slow cooker.

I’ve gathered some of my favorite slow cookers, soup pots, kitchen tools, serving bowls, and other pieces I reach for when making cozy recipes like this one in my Soup & Slow Cooker Essentials collection.

How to Use Couscous in Slow Cooker Soup

The biggest trick with couscous is not adding it at the beginning.

If it cooked for the entire 4–5 hours alongside the chicken, it could become far too soft and absorb a lot of your broth.

Instead, I cook the chicken and vegetables first. Once the chicken is tender enough to shred, I remove it, shred it, and return it to the slow cooker.

That's when I add the couscous.

The couscous cooks for the final hour, and I stir it approximately every 15–20 minutes.

This gives it time to cook and absorb all that flavor without spending the entire afternoon in the slow cooker.

Slow Cooker Creamy Chicken & Mushroom Couscous Soup Recipe

Prep Time: Approximately 15 minutes
Cook Time: Approximately 5–6 hours
Servings: Approximately 6–8

Ingredients

• 1 tablespoon salted butter

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 16 ounces mushrooms, sliced

• 4 large carrots, cut into bite-sized pieces

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• 2 bay leaves

• 8 cups vegetable broth

• 2 pounds boneless, skinless chicken breasts

• 2 cups couscous

• 1 cup heavy cream

Instructions

Step 1: Sauté the Vegetables

If you're using a slow cooker with a stovetop-safe removable insert, place the insert over medium heat and melt the butter.

Add the finely chopped onion and minced garlic. Cook until the onion begins to soften and become translucent.

Add the mushrooms, carrots, thyme, oregano, sea salt, and black pepper.

Stir until the vegetables are evenly coated in the butter and seasonings.

If your slow cooker insert isn't stovetop-safe, complete this step in a skillet and transfer everything to the slow cooker.

Step 2: Add the Chicken & Broth

Place the chicken breasts over the vegetables.

Pour in the vegetable broth and add the bay leaves.

Place the pot onto the slow cooker base and cover.

Step 3: Slow Cook

Cook on high for approximately 4–5 hours, or until the chicken reaches an internal temperature of 165°F and is tender enough to easily shred.

Step 4: Shred the Chicken

Remove the chicken breasts from the slow cooker and shred them using two forks.

Discard the bay leaves.

Return the shredded chicken to the soup.

Step 5: Add the Couscous

Stir in the couscous.

Cover and continue cooking for approximately 1 hour, stirring every 15–20 minutes, until the couscous is cooked to your preferred texture.

Step 6: Make It Creamy

Once the couscous is cooked, pour in the heavy cream.

Stir until the cream is completely incorporated and the broth becomes rich and creamy.

Taste and adjust the salt and pepper if desired.

Step 7: Serve

Ladle the soup into bowls and serve warm.

Enjoy!

Amanda's Tips

Don't add the couscous too early.
Wait until the chicken is cooked and shredded before adding it.

Stir the couscous while it cooks.
I like to stir approximately every 15–20 minutes during the final hour.

Add the cream last.
There's no need for the heavy cream to spend hours in the slow cooker. Stir it in once everything else is finished.

Don't forget the bay leaves.
Remove both before serving.

Check the chicken rather than relying only on time.
Slow cookers vary. Your chicken should reach 165°F and shred easily.

The soup will thicken as it sits.
The couscous continues absorbing liquid, especially once refrigerated.

What to Serve with Chicken & Mushroom Couscous Soup

This soup is hearty enough that you don't need much alongside it.

A loaf of crusty bread is probably my first choice because it's perfect for dipping into the creamy broth.

You could also serve it with:

• Garlic bread

• Dinner rolls

• A simple green salad

• Roasted vegetables

• Toasted sourdough

• A light Caesar salad

For an easy family dinner, a warm loaf of bread and bowls of this soup are more than enough.

Can I Make This Soup Ahead of Time?

Yes, although there's one thing to know about couscous: it will continue absorbing liquid as the soup sits.

That means your leftovers will likely be considerably thicker the next day.

That's not necessarily a bad thing—I actually love a thick, hearty soup—but you can add a splash of vegetable broth while reheating if you'd like to loosen it.

How to Store Leftover Chicken Couscous Soup

Allow leftover soup to cool before transferring it to airtight containers.

Store it in the refrigerator for up to 3–4 days.

When reheating, warm it gently on the stovetop or microwave individual portions until heated through.

Because the couscous absorbs broth during storage, add a little extra broth or even a splash of cream when reheating if you'd like a thinner consistency.

Can You Freeze Creamy Chicken Couscous Soup?

You can freeze this soup, but I want to give you one caveat.

Both cream and couscous can change texture after freezing and thawing, so the finished soup may not have exactly the same consistency it did the first day.

If you know ahead of time that you're making a batch specifically for the freezer, an even better option is to freeze the soup before adding the couscous and heavy cream.

Then thaw and reheat the soup, cook the couscous, and finish with fresh cream.

If you're simply freezing leftovers, that's okay too. Cool completely, place in a freezer-safe container, and leave a little room for expansion.

Easy Recipe Variations

One of the nice things about a simple chicken soup is that there's room to make it your own.

Add Spinach

Stir fresh baby spinach into the finished soup and let it wilt before serving.

Add Parmesan

Finish each bowl with freshly grated Parmesan for another savory layer.

Change the Mushrooms

Use your favorite mushroom variety or a combination of mushrooms.

Add More Herbs

Fresh thyme or parsley makes a beautiful finishing touch.

Make It Even Creamier

If your family loves a particularly rich soup, add an extra splash of heavy cream before serving.

Use Chicken Broth

I make mine with vegetable broth, but chicken broth can be substituted if that's what you have on hand.

Frequently Asked Questions

What kind of couscous should I use in soup?

Use the couscous you normally make this recipe with. If you're using pearl or Israeli couscous, the larger pieces create a particularly hearty, pasta-like texture.

When should I add couscous to slow cooker soup?

For this recipe, add it after the chicken has cooked and been shredded. It cooks during the final hour rather than for the entire slow-cooker time.

Why did my chicken couscous soup get so thick?

Couscous absorbs liquid as it sits. This is especially noticeable after the soup has been refrigerated overnight. Add a little broth while reheating to loosen the consistency.

Can I use chicken broth instead of vegetable broth?

Yes. I use vegetable broth in my recipe, but chicken broth can also be used.

When do I add heavy cream to slow cooker soup?

Add the heavy cream at the end of cooking. Stir it into the finished soup until completely incorporated.

How do I know when the chicken is finished?

Chicken should reach an internal temperature of 165°F and should easily shred with two forks.

Can I make this soup ahead?

Yes. Just remember that the couscous will continue absorbing broth during storage, so you may want to add additional broth when reheating.

How long does Chicken & Mushroom Couscous Soup last in the refrigerator?

Store leftovers in an airtight container in the refrigerator for approximately 3–4 days.

More Cozy Soup Recipes

Slow Cooker Italian Penicillin Soup with Chicken & Pastina

Slow Cooker Italian Wedding Soup

Slow Cooker Chicken Tortilla Soup

Creamy Basil Tomato Soup

Italian Sausage, Potato & Kale Soup

Mom's Favorite Minestrone Soup

Shop My Soup & Slow Cooker Essentials

From my favorite slow cooker and soup pots to serving bowls and everyday kitchen tools, I've gathered some of the pieces I reach for when making cozy recipes like this one in my Soup & Slow Cooker Essentials collection.

Save This Recipe

Whether you're planning cozy dinners for the week or adding another comforting soup to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and make again.

A Note From Amanda

Some of my favorite recipes are the ones that don't need to be complicated to feel special.

This soup is hearty, creamy, filled with chicken and vegetables, and made mostly in the slow cooker—which makes it exactly the kind of dinner I love putting on our family's table.

Serve it with warm bread, gather everyone around, and enjoy a cozy meal together.

“Taste and see that the Lord is good.” — Psalm 34:8

Made with love for the people you love.

Linguiça & Kale Portuguese Soup — Our Family's Recipe

There are some recipes that are more than just dinner. They're tied to family, memories, and the foods you grew up eating.

This Linguiça & Kale Portuguese Soup is one of those recipes for me.

If you've searched for Portuguese kale soup before, you've probably come across Caldo Verde, the traditional Portuguese soup made with potatoes, greens, and sausage. This isn't exactly that.

This is our family's version.

It's hearty and rustic, filled with smoky linguiça, Yukon Gold potatoes, white kidney beans, plenty of kale, and just a little heavy cream stirred in at the end. It's the Portuguese soup I grew up eating and the version that still feels like home to me.

And while it may not follow every rule of a traditional Caldo Verde, that's part of what makes family recipes so special. They change a little from kitchen to kitchen and generation to generation until they become something uniquely yours.

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What Is Portuguese Kale Soup?

Portuguese kale soup comes in many forms, especially once you start looking at recipes passed through Portuguese and Portuguese-American families.

The best-known traditional version is Caldo Verde, a simple Portuguese soup generally built around potatoes, greens, olive oil, and sausage.

Our family's version is heartier.

Instead of a smooth potato-based soup with finely sliced greens, ours is filled with chunks of Yukon Gold potatoes, sliced linguiça, white kidney beans, chopped kale, and a touch of heavy cream.

It's rustic, filling, and substantial enough to be dinner all on its own.

Why This Portuguese Soup Is Special to Our Family

This isn't a recipe I created because Portuguese kale soup happened to be popular online.

It's the kind of food I grew up with.

Our version has been made and adjusted within my family over the years, which is why I'm not trying to present it as the definitive or most traditional way to make Portuguese kale soup.

It's simply our way.

And that's one of my favorite things about recipes passed through families. Two households can make what they call the same dish and end up with something completely different.

For us, that means plenty of linguiça, hearty potatoes, beans, kale, and a rich broth that's finished with just enough cream to bring everything together.

What Is Linguiça?

Linguiça is a Portuguese sausage that's seasoned with ingredients such as garlic and paprika and has a distinctive smoky, savory flavor.

It's really the ingredient that gives this soup its personality.

I start by browning the sliced linguiça in olive oil before building the rest of the soup in the same pot. That allows some of the flavor from the sausage to remain behind and become part of the base for the onion, garlic, potatoes, and broth.

If you can find authentic linguiça where you live, that's what I recommend using for this recipe.

Ingredients You'll Need

One of the things I love about this soup is that the ingredient list isn't complicated.

Linguiça

You'll need 1 pound of linguiça, sliced. Browning it first adds even more flavor before it goes back into the soup.

Yukon Gold Potatoes

I use 2 pounds of Yukon Gold potatoes. They become beautifully tender while still giving the soup plenty of texture.

Kale

You'll need one bunch with the stems removed and leaves finely chopped.

White Kidney Beans

A 15-ounce can of white kidney beans adds another hearty element and makes this soup even more filling.

Onion & Garlic

A large yellow onion and four cloves of garlic form the aromatic base.

Vegetable Broth

Eight cups of vegetable broth create the soup's broth.

Heavy Cream

This might not be traditional, but remember—this is our family's version.

I stir in 1/4 cup of heavy cream at the very end. It's not enough to turn this into a heavy cream soup; it simply gives the broth a little richness and brings everything together.

Seasonings

Sea salt, black pepper, and paprika complement the smoky flavor of the linguiça without overcomplicating things.

How to Make Linguiça & Kale Portuguese Soup

The entire soup comes together in one Dutch oven or large pot.

First, brown the sliced linguiça in olive oil. Remove it temporarily and use the same pot to cook the onion and garlic.

Then add the potatoes and seasonings before pouring in the broth and adding the beans and browned linguiça.

The potatoes simmer until they're nearly fork-tender before the kale goes in.

The final step is the heavy cream.

Turn off the heat first, stir in the cream, and you're ready to serve.

Simple ingredients, one pot, and so much flavor.

Linguiça & Kale Portuguese Soup Recipe

Prep Time: 15 minutes
Cook Time: Approximately 35–40 minutes
Servings: Approximately 6

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 pound linguiça, sliced

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• 8 cups vegetable broth

• 2 pounds Yukon Gold potatoes, peeled and diced

• 1 teaspoon sea salt or kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika

• 1 (15-ounce) can white kidney beans, drained

• 1 bunch kale, stems removed and finely chopped

• 1/4 cup heavy cream

Instructions

Step 1: Brown the Linguiça

Place a large Dutch oven or saucepan over medium heat.

Add the olive oil and sliced linguiça. Cook until the sausage is lightly browned on both sides.

Remove the linguiça from the pot and set aside.

Step 2: Cook the Onion & Garlic

Add the diced onion and minced garlic to the same pot.

Cook until the onion becomes soft and translucent, stirring occasionally.

Step 3: Add the Potatoes

Add the diced Yukon Gold potatoes, salt, black pepper, and paprika.

Stir until the potatoes are evenly coated in the seasonings.

Step 4: Build the Soup

Pour in the vegetable broth.

Add the drained white kidney beans and browned linguiça back into the pot.

Bring the soup to a gentle simmer and cook for approximately 20 minutes, stirring occasionally, until the potatoes are almost fork-tender but aren't falling apart.

Step 5: Add the Kale

Stir in the chopped kale.

Continue cooking for approximately 8–10 minutes, or until the kale is tender but still has good color.

Step 6: Finish with Cream

Turn off the heat.

Pour in the heavy cream and stir until completely incorporated.

Taste and adjust the seasonings if desired.

Serve warm and enjoy.

Amanda's Tips for the Best Portuguese Kale Soup

Brown the linguiça first.
Don't skip this step. Browning develops flavor in the sausage and leaves all those flavorful bits behind in the pot.

Use good linguiça.
Because it's one of the main flavors in the soup, the sausage you choose matters.

Don't let the potatoes fall apart.
Cook them until they're tender enough to pierce with a fork but still hold their shape.

Add the kale toward the end.
It doesn't need to cook for the entire time. Adding it later helps preserve its texture and color.

Add the cream after turning off the heat.
It's the finishing touch rather than part of the long cooking process.

Let the soup rest for a few minutes.
I love giving it about 10–15 minutes before serving so everything settles together.

What to Serve with Portuguese Kale Soup

This soup is hearty enough to stand on its own, but warm bread alongside it is hard to beat.

Try serving it with:

• Crusty Portuguese-style bread

• Sourdough

• Dinner rolls

• A simple green salad

• Roasted vegetables

Honestly, give me a big bowl of this and a piece of bread for dipping and I'm happy.

Can I Make Portuguese Kale Soup Ahead of Time?

Yes—and this is one of those soups that's wonderful the next day.

Prepare it as written, let it cool, and store it covered in the refrigerator.

As everything sits together, the flavors have even more time to develop.

When reheating, warm it gently on the stovetop until heated through.

How to Store Leftovers

Allow leftover soup to cool before transferring it to an airtight container.

Store it in the refrigerator for approximately 3–4 days.

Reheat individual portions in the microwave or gently warm the soup on the stovetop.

I've gathered some of my favorite soup pots, slow cookers, serving bowls, and everyday kitchen tools in my Soup & Slow Cooker Essentials collection.

Can You Freeze Linguiça & Kale Soup?

You can freeze this soup, although the potatoes and cream can change texture slightly after freezing and thawing.

If you're intentionally preparing the soup for the freezer, I would consider making it through the broth, linguiça, beans, and vegetables and adding the cream after reheating.

For ordinary leftovers, freezing the finished soup is still an option. Cool completely before transferring it to freezer-safe containers and leave some room at the top for expansion.

Easy Variations

Even though this is our family's version, you can absolutely adjust your bowl to fit yours.

Make It Spicy

Add crushed red pepper flakes for a little heat.

Add More Greens

If you're a kale lover, add extra.

Try Another Hearty Green

Collard greens can be substituted if kale isn't available.

Use Chicken Broth

I use vegetable broth, but chicken broth works too.

Leave Out the Cream

The 1/4 cup of cream is part of how we make ours, but you can omit it if you'd prefer a brothier soup.

Frequently Asked Questions

Is this traditional Caldo Verde?

No. This recipe is inspired by the Portuguese kale soups my family has made for years, but it isn't intended to be a traditional Caldo Verde recipe.

Our version is chunkier and includes linguiça, white kidney beans, kale, Yukon Gold potatoes, and a small amount of heavy cream.

What's the difference between linguiça and chouriço?

Both are Portuguese sausages, but recipes, seasoning, texture, and preparation can vary. For this family recipe, I use linguiça.

Can I make this soup ahead of time?

Yes. It's an excellent make-ahead soup and the flavors are wonderful after sitting overnight.

Can I substitute the vegetable broth?

Yes. Chicken broth can be substituted.

Can I leave out the beans?

Yes. The beans are part of our version and make it heartier, but you can omit them if desired.

When should I add kale to soup?

Add the kale toward the end of cooking. For this recipe, approximately 8–10 minutes is enough time for it to become tender without cooking it for the entire duration.

Why is there heavy cream in Portuguese kale soup?

It's simply part of our family's version. I use only 1/4 cup, which adds a little richness without turning the soup into a heavy cream-based soup.

More Cozy Soup Recipes

Italian Sausage, Potato & Kale Soup

Slow Cooker Italian Penicillin Soup

Slow Cooker Creamy Chicken & Mushroom Couscous Soup

Slow Cooker Italian Wedding Soup

Creamy Basil Tomato Soup

Mom's Favorite Minestrone Soup

Shop My Soup & Slow Cooker Essentials

From my favorite soup pots and slow cookers to serving bowls and everyday kitchen tools, I've gathered some of the pieces I reach for throughout soup season in my Soup & Slow Cooker Essentials collection.

Save This Recipe

Family recipes are some of my favorites to preserve and share. I've included a printable recipe card below so you can save this Linguiça & Kale Portuguese Soup, print it, and hopefully gather your own family around a warm pot of it someday.

A Note From Amanda

Food has such a special way of carrying pieces of our families with it.

This may not be traditional Caldo Verde, and I'm perfectly okay with that. It's the Portuguese kale soup I remember, the version our family loves, and the one I want to continue making in my own kitchen.

Sometimes the recipes worth keeping aren't the ones made exactly according to tradition. They're the ones that taste like home.

“Taste and see that the Lord is good.” — Psalm 34:8

Made with love for the people you love.