My Favorite Fall Meal Prep
There’s something about fall where I get more excited about the meal prep! If there’s one thing you should know about me, it’s that I love soup. I’m like Jenna Marbles, I don’t need to be having any kind of bad day or sick day to want to eat soup. Soups are so easy and cheap and can be super filling! It’s just so comforting on so many levels. There’s nothing better than coming home and having a bowl of soup ready to eat in less than five minutes. I understand the prep is a different story, but I enjoy having stuff that doesn’t take long to reheat.
So in this blog post, I decided to round up my favorite soup recipes that I eat on a regular basis in the hopes that maybe you try one!
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Fall Meal Prep
Hill Family Chili
- 1 lb lean ground beef/turkey
- 1 tbsp olive oil
- 1/4 sweet/red onion (or 1 tsp onion powder)
- 1 tsp cumin
- 1 tsp garlic powder (or 5-6 cloves of minced garlic)
- 1 tsp cayenne pepper (optional)
- 1 tbsp chili powder
- 3 cans of beans of your choice (black, kidney, great white Northern, chili beans in sauce, etc)
- 1 can Rotel with green chilies
- 1/2 c chicken broth
- 1 can crushed tomatoes
- Cheddar cheese
- Sour cream/Greek yogurt
- Cornbread (totally optional, but definitely a non-negotiable in my family!)
- Heat up the olive oil over medium-high heat. Once it’s sheer, add the meat and onion and garlic, and cook until meat is browned.
- Pour meat and onion mixture into a strainer to drain the grease, if necessary. Pour meat back into pot.
- Add cans of un-drained beans and the tomatoes.
- Pour in the chicken broth.
- Let the whole mixture come to a simmer.
- Add seasonings. Feel free to add more to taste. I particularly love more chili powder and cumin and LOTS of garlic!
- Cover with a lid and let the recipe simmer for 30 minutes, stirring occasionally.
- Pour serving in a bowl and add whatever toppings you want!
I’ve actually already made a blog post about this recipe, go check it out here!
Mom’s Creamy Chicken Soup With Rice
This is an all-time favorite recipe for me! Goes all the way back to my childhood!
- 1 original Rotisserie chicken, carved and shredded
- 1 package of sliced Swiss cheese
- 1 small can of Cream of Chicken soup
- 4 cups white/whole grain rice, prepared as instructed
- Salt and pepper
- Garlic and onion powder to taste
- Heat up the Cream of Chicken soup over medium heat.
- Toss in diced chicken to allow to heat up if cold.
- Once the mixture is heated up, add slices of Swiss cheese one at a time to allow to melt.
- Add cooked rice.
- Add seasonings to taste.
- Allow mixture to simmer for an additional 15 minutes, or until bubbling.
Note: if you don’t want to do a Rotisserie chicken, you can use plain chicken and bake it/boil it, however you choose!
Cream Cheese Chicken Chili
This is a huge love for Travis, because he is NOT a fan of ground beef! I asked him what would make him like chili, and he said “chicken.” So to Pinterest we went!
- 1 lb of chicken
- 1 can Rotel tomatoes
- 1 can black beans, drained
- 1 can whole kernel corn, undrained
- 1 packet ranch dressing mix
- 1 tsp cumin
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 package cream cheese
- Place chicken in bottom of crockpot
- Pour beans, tomatoes, and corn over chicken
- Add seasonings, more to taste if needed, as well as ranch packet
- Put cream cheese at top
- Cover lid and cook on low for 6 hours
- Take cooked chicken out and shred on plate
- Add back shredded chicken, cook for another ten minutes, and enjoy!
Chicken and Dumplings
Another favorite from Travis. This was his favorite dish as a kid and I so desperately wanted to make for him. His late mother used to make the dumplings herself, but she didn’t tell anyone the recipe.
- 1 lb lean chicken breasts
- 1 large can of Cream of Chicken soup
- 1 box chicken stock
- 1 tsp onion powder/quarter of a sweet/red onion diced
- 1 tsp garlic powder/3 cloves minced garlic
- 1 tube Pillsbury Grands biscuits (not the flaky kind)
- Place chicken on the bottom of the crockpot
- Pour Cream of Chicken and entire box of chicken stock (trust me on this, the biscuits will absorb a lot of liquid)
- Toss in seasonings and stir to combine
- Cook on high for five hours
- After first round of cook time, toss in cut up biscuit dough (I cut each biscuit into six pieces, again, trust me, the pieces will expand)
- Stir to combine, and cook for an additional hour
- Eat and enjoy!
Well, here’s all the soups I will be endlessly enjoying this fall! Give any of these soups a try and let me know in the comments if you LOVE them as much as I do!