I love soup in the fall, and so does my family. What follows are five soups I have made or plan to make this fall season. At the conclusion of the article I included recipes for various chilis.
Creamy Chicken Marsala Gnocchi Soup
Click here for the original recipe.
Ingredients
1 1/2 lb. boneless, skinless chicken thighs
2 tsp. Italian seasoning
Kosher salt
Freshly ground black pepper
1/2 c. all-purpose flour, divided
4 Tbsp. extra-virgin olive oil, divided
12 oz. cremini mushrooms, thinly sliced
4 Tbsp. unsalted butter
1 large shallot, finely chopped
3 cloves garlic, finely chopped
1 Tbsp. fresh thyme leaves
1 1/2 c. Marsala wine
6 c. low-sodium chicken broth
1/2 c. heavy cream
1 (17-oz.) pkg. gnocchi
1 Tbsp. chopped fresh parsley
Directions
Pat chicken dry; season with Italian seasoning, salt, and pepper. Place 1/4 cup flour in a shallow dish. Dredge chicken on both sides in flour, then transfer to a plate.
In a large Dutch oven or heavy pot over medium-high heat, heat 2 tablespoons of oil until shimmering. Working in batches if needed, cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, 5 to 6 minutes per side. Transfer to a cutting board. Let cool, then shred into bite-sized pieces.
In the same pot over medium heat, heat the remaining 2 tablespoons of oil. Cook mushrooms, stirring occasionally, until softened and starting to brown, 10 to 12 minutes; season with salt. Transfer to a plate.
In the same pot over medium-high heat, melt butter. Add shallots, garlic, and thyme; season with salt. Cook, stirring frequently, until shallots start to soften and garlic is fragrant, about 3 minutes. Whisk in remaining 1/4 cup flour and cook, whisking frequently, until smooth, about 2 minutes. While whisking, slowly stream in wine and cook, whisking, until a thick slurry forms, about 2 minutes. While whisking, slowly stream in broth. Increase heat to high to bring to a boil, then reduce heat to medium and bring to a simmer. Cook, stirring occasionally, until slightly thickened and flavors have melded, about 15 minutes.
Return mushrooms to pot. Add cream and return to a simmer. Add gnocchi and cook, stirring occasionally, until al dente according to package directions.
Stir in chicken and parsley; season with salt, if needed.
Spicy Tom Kha Soup
Click here for the original recipe
Ingredients (serves 2)
1 banana shallot
4 garlic cloves
Thumb size knob of ginger / 1tsp galangal
1/2 red chilli
1 lemongrass stalk
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp thai red curry paste (optional)
1l vegetable stock (1-2 stock cubes)
400ml coconut milk
1 tsp brown/coconut sugar
1 lime
200g (shiitake) mushrooms
150g tofu (I used medium firm)
1 bunch spring onions
Handful fresh coriander
Thai Chilli oil (I used @dudu_eats
1 tbsp neutral oil (coconut or veg)
Salt
Pepper
Directions
Prepare all your aromatics - chop your shallot, garlic, ginger + chilli. Bash the lemongrass, then warm the oil on a medium heat in a saucepan.
Add your aromatics, stirring well + allow to combine flavours. Sauté for 3-5 mins.
Add the soy, rice vinegar + curry paste. Stir well + cook off for another 2-3 mins.
Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go.
Bring to a boil, then allow to simmer for 15-20 mins. Strain the broth through a sieve, then add the coconut milk + simmer.
Slice the mushrooms + tofu, then add to the broth + cook until softened (5-10 mins).
Add a bunch of chopped spring onion + coriander if you like. Season with sugar + lime juice.
To serve, ladle into deep bowls. Garnish with red chili, coriander, lime wedges + a swirl of chili oil.
Creamy Rotisserie Chicken Mushroom Soup
Click here for the original recipe
Ingredients
2 cups rotisserie chicken, shredded
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
2 cups mushrooms, sliced
4 cups chicken broth
1 cup heavy cream
2 cups fresh spinach
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
1/4 cup grated Parmesan (optional)
Crusty bread (for serving)
Directions
In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3 minutes.
Add the sliced mushrooms and cook for another 5-6 minutes, stirring occasionally, until the mushrooms are tender and browned.
Pour in the chicken broth and bring to a boil. Add the shredded rotisserie chicken, dried thyme, dried basil, salt, and pepper. Reduce heat and simmer for 10 minutes.
Stir in the heavy cream and fresh spinach, cooking for another 2-3 minutes until the spinach wilts.
Optional: Stir in grated Parmesan for extra creaminess and flavor.
Serve the soup hot with a slice of crusty bread on the side for dipping.
Easy Thai Shrimp Curry over Rice
Click here for the original recipe
Ingredients
Non curry sauce ingredients
4 cups cooked rice
16 oz raw shrimp peeled deviled
1/2 teaspoon salt and pepper
Red curry sauce
2 tablespoons oil
1/2 onion sliced
4 garlic cloves minced
1 tablespoon grated ginger
2 tablespoons red curry paste
One can coconut milk 13.5 oz
1/2 teaspoon Salt and pepper
1 tablespoon honey and fish sauce , peanut butter
1/3 cup water
1/2 sliced red or green pepper
Directions
Make white rice. Jasmine , long grain or basmati.
Pat the shrimp dry with a napkin and season with salt and pepper.
Slice onion , pepper , mince garlic and ginger.
Add oil to a pan and sauté onions on low medium heat. Less than a minute. Add garlic and ginger. Cook for 30 seconds.
Add in red curry paste and mix for less than 30 seconds.
Add in coconut milk and mix well. Cook for a minute.
Add honey , fish sauce, peanut butter and water.
Cover and simmer for 5-6 minutes on low heat. DO NOT let curry come to a boil or the coconut milk separate or it will not be edible. Just simmer.
Add in the sliced peppers and shrimp. Cook for about 3 minutes until shrimp are cooked. Do not overcook the shrimp or it will be rubbery.
Remove from heat. Garnish with cilantro, lime and jalapeño slices. Serve over white rice.
Creamy Tuscan Tortellini Soup
Click here for the original recipe
Ingredients
1/2 onion chopped
1 leek just the white and light green bits, chopped
1 celery stalk chopped
3 garlic cloves chopped
2 tbsp olive oil
1 knob butter
1/2 cup dry white wine (optional)
28 oz can crushed tomatoes
1 carton of vegetable or chicken stock (approx 4 cups)
1 Parmesan rind
12 oz Tortellini
1 cup heavy whipping cream
Rotisserie chicken chopped
Kale chopped
Garnish: shaved parmesan and basil
1 pinch salt
Red pepper flakes (optional)
Instructions
In a large pot heated over medium heat, add olive oil and a knob of butter. Sautée the onion, leek, celery and garlic for about 5 minutes until they are slightly golden and fragrant. Add a pinch of salt and option to add a pinch of red pepper flakes. Stir.
Option to add in ½ cup dry white wine to deglaze. Let this cook for 2 minutes. If you prefer to not use wine, add the crushed tomatoes directly into the pot. Stir to incorporate and then add a carton of stock (vegetable or chicken). Bring this to a bubble.
Once the soup has reached a slight bubble, add in a parmesan rind and reduce the heat to low. Simmer for 30 minutes uncovered. This allows the flavors to meld and the liquid to reduce slightly, creating a richer and more concentrated broth.
After it has reduced slightly and thickened up a bit, remove the parmesan rind. Add in tortellini of your choice and cook them directly in the broth per package instructions.
Add in the heavy whipping cream, stir to incorporate, and then throw in the chopped kale and chopped rotisserie chicken.
Garnish with shaved parmesan, some basil if you like, red pepper flakes, and season with salt and pepper to your liking.
Chili Recipes
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