Soup Soiree | 3 Cozy Fall Soup Recipes

Hi friend! Welcome to a fresh, new week! I’m feeling so good after ending my mini wedding cut and going on a diet break. I’ve indulged in some of my favorite ice cream (the one Elliott’s daughter introduced me to), and we also went out to brunch with friends (Elliott’s BFF that’s going to marry us in November), and celebrated my mom’s birthday at a Mexican restaurant.

It’s been nice to loosen the reins while still being mindful of what I’m eating. I plan to keep this going moving forward and will share all the details in next week’s vlog. I really appreciate you following along there!

And since it’s officially fall and almost October, I have comfort food on my mind. Today, I’m sharing three of my favorite soups – a classic noodle soup, a hearty lentil soup and a crock pot white chicken chili (not technically a soup, but you do eat it in a bowl;)

Easy Healing Noodle Soup 🍲

I love this soup whenever I want something warm and comforting. It’s especially handy during cold and flu season. It’s easy to make and the leftovers are delicious too.

Click here to print Noodle Soup Recipe

Easy Healing Noodle Soup 🍲

Perfect for sore throats, under-the-weather days, or a cozy lunch.

Ingredients

• 8 cups chicken broth
• 2 celery stalks, chopped
• 1 yellow onion, diced
• 1 (12 oz) bag frozen peas & carrots
• 2 cups egg noodles
• 1 chicken bouillon cube
• Salt & pepper to taste

Instructions

1. Heat cooking spray in a large pot over medium heat.
2. Add onion and celery and sauté for 5-7 minutes, until softened and fragrant.
3. Pour in chicken broth and add the chicken bouillon cube. Stir until dissolved and bring to a gentle simmer.
4. Add the frozen peas and carrots and cook for 5 minutes.
5. Stir in egg noodles and cook according to package directions (usually 6–8 minutes) until tender.
6. Season with salt and pepper to taste and serve warm.

Crock Pot Lentil Soup

I’ve been making this soup for so long that I previously featured it on my second blog – Honey We’re Healthy – many, many years ago. I don’t even have that blog anymore, but the soup is still great!

Lentils are an exceptionally healthy, nutrient-dense superfood that provide a rich mix of plant-based protein, fiber, and essential minerals.  They’re complex carbohydrates, and low in fat and calories.

Click here to print Crock Pot Lentil Soup recipe

INGREDIENTS (from America’s Test Kitchen)

–  2 medium onions , minced
–  4 medium garlic cloves 
–  2 TBS Extra-virgin olive oil (for serving, optional)
–  1TBS tomato paste 
–  1/2 ounce dried porcini mushrooms, soaked, rinsed and minced
–  1 1/2 tsp minced fresh thyme leaves , or 1 teaspoon dried
–  Salt and pepper to taste
–  4 cups vegetable broth
–  4 cups chicken broth
–  4 slices of bacon 
–  3 carrots, chopped into 1/2 inch chunks 
–  12 ounces portobello mushroom caps, gills removed, cut into 1/2-inch chunks (I used sliced bella mushrooms)
–  1 cup brown or green lentils (1 cup), rinsed and picked over
–  1 bay leaf (not pictured)
–  8 oz. Swiss chard leaves only (I used collard greens) 

To maximize the flavor of the soup, I cooked the first few ingredients (onion, garlic, thyme, bacon, tomato sauce, porcini mushrooms) on the stove for about five minutes, but the recipe says you can have the same effect by microwaving those same ingredients for 5 minutes. 

Lentils are a great source of protein with about 3 grams of protein per tablespoon.

Stir both broths, bacon mixture, carrots, fresh mushrooms, lentils and bay leaf into slow cooker.  Cover and cook on low until the soup is thickened and the lentils are tender, 9 to 11 hours. (Alternatively, cover and cook on high for 5 to 7 hours.) I did the high heat. 

When the soup has about 30 minutes left to cook, remove the bacon and bay leaf, and add in the chopped swiss chard (I used greens because my store was out of chard).  

At the end, season to taste with salt and pepper and drizzle in a bit more olive oil.  I served ours with toasted French bread, but a healthier option would be to skip it or use whole wheat. 

EASY WHITE CHICKEN CHILI RECIPE

This is a simple slow cooker dish with a different spin on a traditional chili because it’s made with healthy chicken breast and white beans. Definitely garnish your chili with some of these toppings (avocado, sour cream, cheese, green onions, and/or a squeeze of lime) to take it to the next level!

Click here to print White Chicken Chili recipe

The awesome thing about a slow cooker meal is the obvious.  You just dump all the ingredients into the pot in the morning, and you have a delicious, piping hot meal ready to go by dinner time.  There’s minimal clean up and you didn’t have to spend a lot of time slaving over a hot stove.

I have done this with both cooked and uncooked chicken. We had a rotisserie chicken on-hand this time around so we used that!

After 8 – 10 hours of being productive while your chili cooks, garnish with some of these toppings (avocado, sour cream, cheese, green onions, and/or a squeeze of lime) to take it to the next level!

What are you making lately? I’d love to hear. If you get a chance to make any of these recipes, let me know!

Now let’s go kick Monday’s booty!