As the temperatures start to drop, it’s time to finally head indoors and turn on the stove again or that slow-cooker pot. These fall soups make the most of what’s in season — try chicken or pumpkin recipes, flavorful bean dinners, and easy butternut squash recipes, you name it — and come together with ease.
Whether you’re a fan of classic tomato, kicked-up black bean, or looking for a healthier broccoli-cheddar option, there’s a comforting fall soup recipe to warm you up on autumn’s chilliest nights. Here are a few flavor-packed healthy fall soup recipes to bulk out this season’s meal prep.
You can share your recipes with family and friends and feel free to double them and freeze the leftovers for an easy fall dinner!
You might explore preparing something you have never cooked before. Or you might want to put a new twist on a standard chicken soup that is a go-to lunch or dinner item. You can energize your soup with list with a ginger spiced carrot soup, and even mushroom and orzo soup that will transform your veggies. But here are some classic fall dinner recipes that are comforting classics that will be sure to satisfy.
Instant Pot Chicken Soup
This chicken soup should be on the menu all season long!
1 3- to 3 1/2-lb chicken, including neck (discard giblets), skin removed
2 large carrots, halved
2 stalks celery, halved, plus celery leaves, for serving
1 onion, quartered
1 clove garlic, smashed
1 bay leaf
4 sprigs parsley
1 1/2 c. egg noodles
Chopped dill, for serving
Place chicken in pot of electric pressure cooker; add carrots, celery, onion, garlic, bay leaf, parsley, 3/4 teaspoon salt and 6 cups water. Lock lid and cook on High pressure (12.0) for 15 minutes. Use quick-release method to release pressure, then open lid. Transfer chicken to bowl and carrots and celery to cutting board; let cool.
Strain broth in pot through fine-mesh sieve, discarding any remaining solids; transfer back to pot, press Sauté and bring mixture to a simmer. Add noodles and cook until tender, 5 to 6 minutes. Press Cancel.
Meanwhile, cut carrots and celery into small chunks and shred chicken into large pieces, discarding skin and bones. Stir into broth and serve soup sprinkled with dill and celery leaves if desired.
Slow-Cooker Tex-Mex Chicken Soup
Set up the slow cooker, so you can come home to a big bowl of this tortilla soup. Make the tortillas from scratch if you’re feeling a little extra.
Homemade crispy tortilla strips give this hearty chicken soup a healthy crunch.
2 1/2 lb. bone-in, skin-on chicken thighs, skin removed
4 c. lower-sodium chicken broth
3 large stalks celery, sliced
3 medium carrots, sliced
2 poblano peppers, seeded and chopped
1 medium onion, chopped
3 cloves garlic, chopped
1 tbsp. ground cumin
1 tbsp. ground coriander
2 15 oz. cans white (cannellini) beans, drained
8 oz. Monterey Jack cheese, shredded
2 tbsp. lime juice
Chopped avocado, for garnish
Cilantro leaves, for garnish
Sour cream, for garnish
Baked Tortilla Strips, for garnish
To 6- to 7-quart slow-cooker bowl, add chicken, broth, celery, carrots, peppers, onion, garlic, cumin, coriander, beans and 1/2 teaspoon salt. Cover and cook on Low 4 to 5 hours or until carrots are tender.
Remove and discard bones from chicken; shred chicken and return to slow-cooker bowl.
Add cheese, lime juice and 1/4 teaspoon salt to soup in bowl, stirring until cheese melts. Serve topped with avocado, cilantro, sour cream and Baked Tortilla Strips, if desired.
Baked Tortilla Strips: Preheat oven to 425 degrees F. Stack 4 small corn tortillas; thinly slice into 1/8″-wide strips. Arrange in single layer on large baking sheet. Spray all over with nonstick cooking spray. Bake 4 to 5 minutes or until deep golden brown. Let cool completely.