3 Easy, Quick Fall Soup Recipes Your Family Will Love!

Fall soup season is here! I’m always looking for quick, easy meals that are nourishing! You’re going to love these three soups. Each one is prepared in a different appliance, so you can choose the best method for you: Dutch Oven Gnocchi Soup, Crockpot White Chicken Chili, and Instant Pot Chicken Noodle Soup. In the recipes, I include my tips and tricks— I hope you enjoy! When you make these soups, share your pics with @stlouis_mom on Instagram! 

Gnocchi Soup 

Ingredients:

1 pound of pork sausage (cooked and drained) 

1 box of beef broth 

2 cans of Italian diced tomatoes (do not drain) 

1. In a Dutch oven, combine ingredients and bring to a simmer. 
2. Once simmering, add half a bag of spinach (I chopped ours small, so it goes mostly undetected by my husband!) and the 1 package of gnocchi. 
3. Simmer until the gnocchi floats and enjoy! 
4. Top with Parmesan cheese and dip some delicious French bread! 

White Chicken Chili

Ingredients:

3 decent size chicken breasts 

1 box of chicken broth 

1 jar of salsa 

1 can of black beans (rinsed and drained) 

1 can of pinto beans (rinsed and drained) 

1 can of corn

2 cups of Mexican blend shredded cheese 

1-2 tbsp of cumin 

*you can add a little chili powder, too, if you want a little more kick, or you can choose a spicy salsa. 

1. Boil 3-4 chicken breasts. 
2. Shred chicken breast (pro tip: use your mixer to shred).  
3. Combine all ingredients in a crockpot
4. Cook on high for 2-3 hours until beans are tender and cheese is melted.
5. Crush tortilla chips, add cheese, and sour cream to the top, or you could even cook up a cheese quesadilla to dip!

Chicken Noodle Soup 

Ingredients:

2-3 chicken breasts (frozen or thawed) 

2 boxes of chicken broth (I prefer chicken bone broth) 

1 large onion, diced (we use 2 tbsp onion powder in place) 

1 frozen bag of mixed veggies 

1 tbsp butter 

2 cloves of garlic minced

1 tsp thyme 

1 tsp parsley 

1 bay leaf 

1 tsp pepper 

*option to add 1 chicken bouillon cube and celery 

1/2 bag of egg noodles 

1. Place the chicken, chicken broth, onion, mixed veggies, seasonings, and butter into the instant pot, stir to combine. 
2. Set the instant pot to cook for 12 minutes (for thawed chicken) or 22 minutes (for frozen chicken).
3. When cooking time is over, allow to natural release for 5 minutes. 
4. Release the pressure, remove the chicken from the instant pot, and shred (pro-tip: use your mixer).
5. Put the chicken back into the instant pot. Turn the instant pot on sauté- put the noodles into the instant pot and boil for 5-7 minutes until noodles are tender.  
6. Remove the bay leaf and serve right away. (I recommend taking the pot out of the instant pot so It can start cooling, then your noodles do not get too tender).