When the weather outside turns frightful and the staying in is so delightful, why not cuddle up with a warm bowl of soup? It’s the season of Netflix and chill and oversized blankets. The best part about those days where you stay inside and do nothing all day is, well, doing nothing. Luckily we’ve got the easiest Fall crockpot soups you should be making on days when you don’t feel like standing over the stove.
Fall crockpot soups that are Mexican inspired are our favourite! We love Mexican food and minimal effort.
Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through. Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes. Serve soup into bowls and garnish with avocado, cabbage and cilantro.
Chicken Broccoli Cheddar Soup
Fall crockpot soups that sneak in veggies are the best way to stay healthy. It’s almost like the broccoli counteracts the cheese right?
Combine chicken breasts, chicken broth, potatoes, broccoli and onion in the bowl of a Crock-Pot. Season with salt and pepper and stir. Cover pot and cook on low for 5 to 6 hours, until the chicken is cooked through. Remove chicken from Crock-Pot and transfer to a large bowl. Using two forks, shred into bite-size pieces. In a medium bowl, whisk together flour and cream. Pour mixture into Crock-Pot and stir to combine. Return chicken to Crock-Pot and add cheddar and Parmesan. Turn heat to high, cover and cook for 30 minutes more, or until the cheese has melted and the soup has thickened. Taste for seasoning and add more salt and pepper if necessary. Ladle into soup bowls and serve immediately. Garnish with more cheese.
Chicken Noodle Soup
This one of those Fall crockpot soups that is a classic. Luckily, we can teach you how to make it just like your momma used to.
In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth. Cover and cook on low, 6 to 8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles. Cook on low, covered, until al dente, 20 to 30 minutes.
This is going to be one of your new favorite Fall crockpot soups.
1 tablespoon of sesame oil
1 teaspoon of freshly grated ginger
3 cloves of garlic minced
8 oz fresh mushrooms sliced
1 whole 3-4 pound chicken giblets removed and discarded
2 tablespoon of soy sauce
8 cups of water
Kosher salt and freshly ground pepper
8 ounces of dried ramen or udon noodles
1 large carrot peeled and grated
1 cup of thinly sliced baby spinach
Soft Boiled Egg