It's beginning to look like fall up here in the Pacific Northwest. Cozy sweaters, boots, pumpkins spice lattes, and hearty fall soups are on the docket this time of year. I have put together a list of Perfect 10 soups for this Fall season. Some of them are my own creation, while others were made by great food bloggers I admire.
This first soup was e inspired by Pinterest, however I decided to add my own Happy Egg spin to them. It turned out wonderfully!
Chicken & Mushroom Soup
A hearty soup of mushrooms, carrots and rotisserie chicken. A slight change to the traditional chicken noodle soup (although now that I’m thinking about it, adding potatoes to this would be absolutely delicious).
Recipe:
1-2 cooked chicken breasts, shredded or diced (rotisserie chicken is recommended- it adds the perfect flavor to this soup)
2 cups chopped mushrooms (a variety of kinds is my recommendation)
1 small onion, chopped
2 large carrots, chopped
2 cloves garlic, minced
28 oz chicken stock
3 Tbsp butter
3 Tbsp all purpose flour
¼ tsp fresh thyme, minced
¼ tsp paprika
Salt and Pepper to taste
Saute onions until they begin to sweat. Add carrot, mushrooms and garlic, cook until everything begins to soften. Add butter and flour to thicken the mixture. When the flour is absorbed, add cooked chicken & chicken stock. Bring to a simmer, add seasonings and let cook together for about 10 minutes or until everything is nice and hot. Serve with a side salad or some toasty, homemade bread. Recipe for my simple no knead bread HERE.
White Chicken Chili
Slow Cooker Chicken Curry
For those of you who don’t know, chowder is a PNW staple when it comes to soups. Seattle is the hub of seafood so it was only natural for me to learn to make a good seafood chowder.
The key is to take a few different recipes that you like, use them to tailor a recipe that fits your taste and dietary preferences. Since doing whole 30 this summer, we don’t eat as many processed carbs and we have been as closet to dairy-free as possible. It’s been a pleasant surprise to find that a lot of recipes can be made dairy-free! There is, however, times when you just can’t skip out on the real stuff. This recipe is just that time! I took it easy on the amount of milk I added to the chowder, adding just enough to make it rich and creamy. Introducing the Happy Egg’s Smoked Salmon Chowder:
I decided to add smoked salmon to this chowder for two reasons, the first being the incredible flavor that smoked salmon adds and the second being the cooking time I save by using smoked salmon.
8 oz bacon, chopped
2 Tbsp water
1 onion, chopped
2 ribs celery, chopped
1 large carrot, chopped
2 Tbsp all purpose flour
8 oz clam juice
10 oz milk
5 medium potatoes (of your choice), diced
1 can of sweet corn (drained)
1 pound smoked salmon, roughly chopped
¼ tsp paprika
¼ tsp cayenne
Salt and pepper to taste
Most chowders begin with some pork to add some fat to the soup. Bacon is probably the easiest way to accomplish this, however if you to substitute turkey bacon or forego bacon all together, not a worry! If using bacon, chop it up and add it to a large pot with a little water which will help the fat render out. Cook that until the bacon starts to brown. Add onion, celery and carrots. At this point, heavenly aromas will fill your kitchen. After a few minutes, once the veggies have become tender, stir in your 2 Tbsp of flour. This will help thicken the soup and give it that traditional chowder consistency! Once the flour is completely absorbed, add in the clam juice. This isn’t a common kitchen pantry item, however it can easily be found at the grocery store near the canned tuna! Add your milk and diced potatoes at this point as well, slowly stirring everything together.
Note: the smaller you dice your potatoes, the faster they will cook. Therefore, gauge your hunger and dice your potatoes accordingly!
Bring soup to a simmer and cook on low for about 10 minutes or until the potatoes can be pierced with a fork. You’re almost ready to dive in! Very last, add in corn and smoked salmon.
Serve the chowder with lots of oyster crackers or some crusty bread!
Check out these yummy recipes by some really great cooks! One of the best things about making soup is that most recipes can be easily modified to be dairy-free, Whole 30, or Paleo. What's your favorite soup for this fall season?
-The Happy Egg