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Dinner, Favorite, Lunch

7 Easy Fall Soup Recipes for those Chilly Days

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You know that season that comes between summer and winter; I’m talking about fall. It’s the best time of the year to spend time with your family and friends. But what happens when there’s a chill in the air? Do you huddle up next to the fireplace with a steaming cup of Chicken Noodle Soup? That sounds like heaven! Here I’ve listed seven excellent fall soup recipes to help you beat the chill of the approaching mornings!

Chicken Noodle Soup

Whether it’s a cold day or you’re privately recovering from the flu, chicken noodle soup is a great way to warm up. It’s quick and easy to make as well as comforting and soothing for those under the weather. This delicious soup recipe yields a big batch of soup, perfect for sharing with friends or keeping in the fridge for yourself.

fall soup recipes


  • 1 whole chicken, 3-4 pounds
  • 3 quarts water
  • 1 large onion, diced
  • 3 large carrots, peeled and sliced
  • 3 large stalks of celery (including leaves), diced
  • 4 cloves garlic, diced (more if you’re really sick, garlic is a good cold killer!)
  • 2 bay leaves
  • 2 teaspoons dried sage
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried marjoram
  • Salt and pepper, to taste
  • 2 cups flour
  • 1/2 teaspoon salt
  • 3 egg yolks
  • 1 whole egg
  • 1/4-1/2 cup water


  1. Place the chicken in a large Dutch oven or soup pot. Cover with water. Bring to a boil, reduce heat and simmer until the chicken is falling off the bone, about an hour.
  2. Remove the chicken, and let cool to touch. Remove the meat from the bones.
  3. Add the onion, carrots, celery, garlic, bay leaves, sage, thyme, rosemary, and marjoram to the broth.
  4. Bring back to a boil, reduce heat and simmer until the veggies are tender, about 15-20 minutes.
  5. While the broth is simmering, make your egg noodles by mixing together the flour and salt in a medium-sized mixing bowl. Make a well in the center, and add in the egg yolks and egg. Using clean fingers, mix together until it is lumpy and yellow.
  6. Add in water a few tablespoons at a time, kneading after each addition, until the dough comes together to form a ball.
  7. Flour a work surface, and roll out the dough until paper-thin. Using a sharp knife or a pizza cutter, cut into 1/4″ x 2″ pieces.
  8. Add the noodles, just a few at a time, to the simmering broth.
  9. Once all noodles are added, also add in the chicken.
  10. Boil noodles for 3-5 minutes until they are tender and no longer doughy. Season with salt and pepper, and serve.

Hearty Beef & Vegetable Soup

Grabbing a quick lunch has never been easier! Our Hearty Beef & Vegetable Soup recipe is simple to heat up, and delicious alongside a grilled cheese sandwich or grilled sandwich.

Filled with a rich broth, hearty chunks of beef and a variety of vegetables, this is a unique combination of soup flavors not often found in restaurants. We’ve added a little celery to give it a little crunch and the heat from the garlic mellows out the sweetness from carrots and onions for a truly satisfying soup.

beef and vegetable soup pic 1


  • 2 Tbs. olive oil
  • 1 lb. boneless beef chuck, cut into chunks
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 red-skinned potatoes, scrubbed but unpeeled, cut into chunks
  • 1 can (28 oz.) crushed plum tomatoes, with juices
  • 1/2 lb. green beans, trimmed
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper, to taste


Sauté the beef

In a large saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, add the beef and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a plate.

Cook the vegetables

Add the remaining 1 Tbs. olive oil to the saucepan and reduce the heat to medium. Add the onion, carrots and celery, cover the pan and cook, stirring occasionally, until the onion is softened, about 5 minutes. Return the beef and any juices from the plate to the pan.

Simmer the soup

Add 1 1/2 quarts water to the pan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, for 1 hour. Add the potatoes, the tomatoes and their juice and the green beans and stir well. Simmer until the beef and the potatoes are tender, about 20 minutes.

Stir in the parsley and season the soup with salt and pepper. Ladle the soup into individual bowls and serve immediately. If freezing, set aside to cool (see note above). Serves 6 to 8.

Chicken and Rice Soup

Chicken and Rice Soup is an easy to make soup recipe that is perfect for the cool evening or even a nice lunch. It has chicken breast, rice, diced carrots, celery, onion, and spinach. Now you can whip up this delicious meal for any occasion in just minutes. A great soup that is perfect for the cool evening or even a nice lunch.

chicken and rice soup pic 1


  • 2 tbsp Olive oil
  • 1 Medium onion, finely diced, about 2 cups
  • 6 Garlic cloves, minced
  • 4 cups Chicken stock
  • 6 cups Water
  • 1.5 lbs Boneless, skinless chicken breast
  • 1 cup Long-grain white rice (uncooked)
  • 4 Large carrots, peeled and sliced, about 2 cups
  • 4 Celery ribs, diced about 2 cups
  • 1 ½ tsp Salt
  • ½ tsp Ground pepper
  • 2 tbsp Fresh dill, roughly chopped
  • 4 cups Fresh spinach
  • ¼ cup Lemon juice


  1. Heat the olive oil in a large soup pot set over medium heat.
  2. Add the onion and sauté until translucent, about three minutes.
  3. Add the garlic, and sauté for two minutes longer.
  4. Add the broth, water, raw chicken breasts and rice. Bring to a boil and simmer for 20 minutes.
  5. Remove the chicken, shred it with 2 forks and place it back in the pot along with carrots, celery, salt, pepper, and fresh dill.
  6. Simmer for 15 minutes.
  7. Stir in the spinach and lemon juice and simmer for 3 more minutes.

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Potato Soup

Potato Soup is a thick potato soup recipe that will stick to your bones and keep you warm on those cold nights. It takes next to no effort to make, and can be cooked in bulk for ease of eating throughout the week. Keep it simple by topping with good old salt and pepper, or spice it up with some toppings like ham or bacon crumbles.

potato soup pic 1


  • 1 pound bacon, chopped
  • 2 stalks celery, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 8 potatoes, peeled and cubed
  • 4 cups chicken stock, or enough to cover potatoes
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 cup heavy cream
  • 1 teaspoon dried tarragon
  • 3 teaspoons chopped fresh cilantro
  • salt and pepper to taste


  1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  2. Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
  3. In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Chicken & Dumpling Soup

Chicken & Dumpling Soup is the ultimate comfort food. This soup recipe takes a southern favorite and combines it with a nice broth, creating a mouthwatering soup that will be a family favorite. The chicken and dumplings are boiled tender in this creamy soup popular in the South. The delicious flavors meld together to create wonderful aromas that will please everyone at the table. It’s simple to prepare, but big on taste! This one pot soup recipe will warm you up on any season.

chicken and dumpling soup pic 1


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2-1/4 quarts cold water
  • 5 chicken bouillon cubes
  • 6 whole peppercorns
  • 3 whole cloves
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/2 cups chopped carrots
  • 1 cup fresh or frozen peas
  • 1 cup chopped celery
  • 1 cup chopped peeled potatoes
  • 1/4 cup chopped onion
  • 1-1/2 teaspoons seasoned salt
  • 1/4 teaspoon pepper
  • 1 bay leaf


  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg, beaten
  • 2 tablespoons butter, melted
  • 3/4 to 1 cup 2% milk
  • Snipped fresh parsley, optional


  • 1. Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot.
  • 2. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin. Cut chicken into chunks. Cool broth and skim off fat.
  • 3. Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf.
  • 4. For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

Creamy Tortellini Soup

This Creamy Tortellini Soup is quick enough to make for a everyday family meal, but fancy enough to serve to guests! It’s creamy cheesy tortellini combined with lots of fresh spinach. A delicious pasta soup recipe that will warm your heart.

creamy tortellini soup pic 1


  • 1 small yellow onion
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 28-ounce fire roasted crushed tomatoes
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth
  • 1 teaspoon each dried oregano and dried basil
  • 1 teaspoon kosher salt, plus more to taste
  • 4 cups baby spinach (or chopped standard spinach), packed
  • 1 handful fresh basil leaves (about 6 to 8 large leaves)
  • ½ cup heavy cream (or half and half or whole milk)*
  • ½ cup grated Parmesan cheese
  • 12 to 16 ounces frozen or refrigerated tortellini, any flavor


  1. Dice the onion. Mince the garlic.
  2. In a large pot or Dutch oven, heat the olive oil. Add the onion and sauté for about 5 to 6 minutes until translucent. Add the garlic and sauté 30 seconds more. 
  3. Add the crushed tomatoes, tomato paste, broth, herbs and kosher salt. Bring to a simmer and simmer for 8 minutes. 
  4. Stir in the spinach, basil leaves, heavy cream and Parmesan cheese. Bring to simmer and add the tortellini. Cook according to the package instructions: about 2 to 3 minutes for refrigerated and 3 to 5 minutes for frozen. Taste and add additional salt as desired (we added another ¼ teaspoon). Serve immediately.
  5. Make ahead and storage: Store leftovers refrigerated. The pasta does soak up quite a bit of the broth, so you may want to add a splash of water when reheating. If you make it ahead, we recommend making the soup without the tortellini; then heat it up and cook the pasta right before serving.

Pumpkin Soup

This Pumpkin soup recipe is very easy to make with only a few ingredients. It is thick, creamy and oh so delicious. I love Pumpkin Soup year round but it is especially good this time of year. This soup recipe makes a large batch so you can either freeze for later or enjoy for multiple meals.

pumpkin soup pic 1


2.5 lb pumpkin (any type) OR butternut squash , unpeeled weight (Note 1)

1 onion, sliced (white, brown, yellow)

2 garlic cloves , peeled whole

3 cups vegetable or chicken broth/stock , low sodium

1 cup water

Salt and pepper


1/2 – 3/4 cup cream , half and half or milk


  1. Cut the pumpkin into 3cm / 2.25″ slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5″ chunks.
  2. Place the pumpkin, onion, garlic, broth and water in a pot – liquid won’t quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.
  3. Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
  4. Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split). 
  5. Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

Recipe Notes:

1. Pumpkin – ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine – use the liquid levels in the video as a guide for quantity.

Butternut Squash is also ideal in this. It’s called Butternut Pumpkin in Australia.

To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.

2. Cream – cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without – I often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead!

3. Pureeing – you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).

4. Flavour variations – see in post for list of suggestions, including quantities.

5. Nutrition per serving, assuming 4 servings and made with cream.

In Conclusion

These 7 soup recipes are not only delicious, but they are also filling. So turn up the heat, call the family to the dinner table, and enjoy these soup recipes during these cold fall and winter days.

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And if you would like a great dessert to compliment any of these soup recipes, try this Caramel Apple Cake.

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