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Woo hoo! Autumn officially started this week and I’m loving it! Temps are dropping… a little, and everything has pumpkin in it. The one thing I’m missing is the fall foliage. I’m seeing pictures people post of Salt Lake and the leaves are definitely changing there. But in sunny California the leaves are mostly green. Do the leaves change here???

Another great thing about autumn is that it’s the official inception of soup season. You know how much I love my soups. I’ve gushed about my love of a steaming hot bowl of pho on a summer day and the joy of a good soup filled with farmer’s market goodies. I figured since the last post was about making chicken broth, let’s get some recipes for soup made with that beautiful golden broth!


Remember this? Now let’s make something with it!

I do have one caveat, or confession maybe. All of these recipes I got through process of internet surfing over the years and I always try to give credit to the authors for their creations . I know the authors for all but one and I won’t claim the recipe as my own. I have standards you know. These have just been my favorite recipes that I make several times a year after I’ve made a batch of chicken stock. They have been proven delicious and just circulated into my recipe collection so, I will admit these are not mine but they still need to be shared. Because duh, they’re delicious!

The first soup is a favorite with my hubby (and pretty much everyone who likes chicken soup). Chicken and Dumplings.

chick n dump fb

Chicken and Dumplings by

This is pretty much always the follow-up soup to when I do my chicken stock making dance. It’s soooo good. And my go-to recipe for this soup can be found on one of my favorite food blogs: My hubby is rarely found in the kitchen while I’m cooking but when I’m making this he tends to hover. I absolutely recommend using cake flour for the dumplings. And really try hard not to lift the lid while the dumplings are steaming. These are the two essential keys to guaranteeing you get fluffy, light, and tender dumplings.

I have just received a request for chicken and dumplings this week. Go figure.

The next soup was a favorite of our (sometimes) paleo, superman, outdoor hero of a roommate, Mike. He was a monster of the back country on his split board (a snowboard that split in to skis so that he could climb mountains on them?!), he volunteered for the ski patrol and in the summer he was biking up canyons for hundreds of miles. He was very interested in learning to cook and finding new ways to pack as many calories into a meal as possible but still be healthy. I would make pots of soup that could feed 8-10 for our household of 3 because Mike was there to pick up the slack. Now… well, let’s just say I really need to learn to cook for 2.


Paleo Chicken, Sweet Potato, and Mushroom Chili by

This is the ultimate, hearty, healthy, paleo stew. I like a little avocado and salsa on top of my bowl and it’s delicious with tortilla chips (obviously not paleo). I’ve also made a version with butternut squash instead of sweet potato. Very autumny.

The final recipe is the lost recipe without an owner. I emailed it to myself back in July of 2013 and I didn’t include the author. I’m a horrible person. But to the credit of the unknown author, this recipe is delicious! I’ve made it several times and it’s always a crowd-pleaser. So here’s the recipe, but again I am not responsible for this pot of comfort.


Chicken Tortilla Soup

1 medium onion,  chopped
3 garlic cloves, minced
1 tbsp. olive oil
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. cumin
1 28 oz. can diced tomatoes, (or rotel tomatoes and chilis)
32 oz. chicken broth
1 14 oz. can corn, drained
2 boneless chicken breast, cooked and shredded into bite-size pieces
1 14 oz. can black beans, drained
3  tbsp. corn meal, mixed with water
2 tsp. freshly squeezed lime juice

Optional Garnishes:
fresh avocado, cut into chunks
fresh mozzarella cheese, cut into chunks
fresh cilantro, chopped
green onion, chopped
tortilla crisps
lots of fresh lime slices

In a large stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, cumin, tomatoes, and broth. Bring to a boil and simmer for 5 to 10 mins. Stir in corn, chicken, and lime juice. Stir in corn meal and water. Simmer 10 mins., or until heated through.

You can put garnishes out for diners to add to soup or you can plate the soup with at least the avocado and mozzarella. Place avocado and mozzarella cheese in the bottom of individual serving bowls. Ladle the soup over the top, cheese will retain some shape but melt into the soup. Top with remaining garnishes to taste.

This is probably my favorite of all the soups here. I LOVE the lime and the cumin in the soup. My mouth is watering just thinking of it! I think I just put in my own request for this week! Long live Soup Season!


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