Fall Crockpot Soups You Should Be Making


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.

Chicken Pozole

Fall crockpot soups that are Mexican inspired are our favourite! We love Mexican food and minimal effort.

Ingredients:

4 c. low-sodium chicken broth
boneless skinless chicken breasts
poblano peppers, chopped
white onion, chopped
cloves garlic, minced
1 tbsp. cumin
1 tbsp. oregano
2 tsp. chili powder
2 tsp. kosher salt
Freshly ground black pepper
2 c. (15-oz.) cans hominy, drained
Sliced green cabbage, for garnish
cilantro, for garnish
1/2 small hass avocado
Directions:

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.

Fall Crockpot Soups You Should Be Making

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?

Ingredients:

1 lb. boneless skinless chicken breasts
5 c. chicken broth
3/4 lb. peeled baby potatoes, cut into1/4″ cubes
1 large head of broccoli, cut into small florets
1 onion, chopped
kosher salt
Freshly ground black pepper
1/4 c. flour
1 c. heavy cream
1 1/2 c. shredded Cheddar, plus more for garnish
1/2 c. grated Parmesan
Directions:

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.

Fall Crockpot Soups You Should Be Making

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.

Ingredients:

1 1/2 lb. boneless skinless chicken breasts
large onion, chopped
carrots, peeled and sliced into diagonal coins
stalks celery, sliced
4 tsp. sprigs thyme
4 tsp. sprigs rosemary
cloves garlic, minced
bay leaf
salt
ground black pepper
10 c. low-sodium chicken broth
8 oz. egg noodles

Directions:

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.

Fall Crockpot Soups You Should Be Making

Ramen Soup

This is going to be one of your new favorite Fall crockpot soups.

Ingredients:

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

Directions:

To prepare soft boiled eggs place trivet in crockpot and add 1/2 cup of water. Place four eggs in crock pot, locking lid in place and making sure pressure valve is set to sealing, Using manual setting, set crockpot to high pressure for 3 minutes. Once 3 minutes is completed and crockpot beeps, quick release pressure and remove eggs as soon as the pressure pin drops. Place eggs in ice water bath until cooled.
To prepare soup set crockpot to sauté function on normal heat. Heat sesame oil, garlic and ginger, 1-2 minutes. Add sliced mushrooms, followed by water, soy sauce, 2 teaspoon of kosher salt, ground pepper and chicken to pot. Turn off sauté function, lock crockpot lid in place, make sure pressure valve is set to sealing and set crockpot to high pressure for 20 minutes, via manual mode. Crockpot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes. After 20 minutes at high pressure, crockpot will beep and switch to keep warm mode. Turn pressure release valve to quick release pressure. Carefully open crockpot. Remove whole chicken and set aside to shred. Turn crockpot back to sauté function and let chicken broth come to a boil. Stir in noddles and let cook according to package directions. While noodles are cooking, shred chicken. Once noodles are cooked, stir in chicken meat, carrots and spinach. Adjust salt and pepper to taste. Garnish with soft boiled egg.
Fall Crockpot Soups You Should Be Making

Mmm… our bellies are warm already. We hope this inspires you to try new things with your crockpot. Let us know in the comments below if you’ve tried any of these Fall crockpot soups and how it went!

Featured image courtesy of: kyleecooks.com
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