17 Easy Fall Soup Recipes: Cozy Crockpot Chicken Ideas for Autumn

There is something about the first cold morning of fall that makes you want soup for dinner, even if you had no plans to cook one. Maybe it is the smell of herbs simmering low and slow, or just the idea of coming home to a warm bowl already waiting for you.

That is exactly what a crockpot is good for. You add everything in the morning, walk away, and by dinner the whole kitchen smells like it has been cooking all day, because it has, without you standing over it once.

This list of 17 fall soup recipes covers a lot of ground. Some are light and brothy, some are rich and creamy, and a few lean spicy or a little sweet. All of them use chicken, and all of them are built for the slow cooker, so you can start one before work and come home to dinner that is already done.

1. Classic Crockpot Chicken Noodle Soup

Nothing says fall like a classic bowl of Chicken Noodle Soup. Shredded chicken, carrots, celery, and egg noodles simmer low all day in a savory broth that needs almost no attention from you.

Tip: Add a splash of lemon juice right before serving for extra brightness.

Ingredients:

• 1½ lbs chicken breasts
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 6 cups chicken broth
• 2 cups egg noodles
• Salt and pepper, to taste

Instructions:

1. Add chicken, carrots, celery, onion, and broth to the crockpot.
2. Cook on low for 6 to 7 hours or high for 3 to 4 hours.
3. Shred the chicken with two forks, then stir in the egg noodles.
4. Cook for another 15 to 20 minutes on high until the noodles are tender.

2. Creamy Chicken and Wild Rice Soup

Wild rice adds a chewy texture that regular rice just does not have, and it holds up well after hours in the crockpot. Carrots, celery, and peas round it out into something that feels like a full meal in a bowl.

Tip: Stir in a splash of cream or coconut milk right before serving for extra richness.

Ingredients:

• 1½ lbs chicken breasts
• ¾ cup wild rice
• 2 carrots, diced
• 2 celery stalks, chopped
• ½ cup peas
• 5 cups chicken broth
• 1 cup heavy cream

Instructions:

1. Add chicken, wild rice, carrots, celery, and broth to the crockpot.
2. Cook on low for 5 to 6 hours or high for 3 hours.
3. Shred the chicken, then stir in the cream and peas.
4. Cook for another 10 minutes on high until warmed through.

3. Butternut Squash Chicken Soup

Butternut squash breaks down into a smooth, slightly sweet base once it has had time in the crockpot. A touch of sage brings out the fall flavor without overpowering the squash.

Bonus: Blend the soup right in the crockpot with an immersion blender for a silky texture with no extra dishes.

Ingredients:

• 1 lb chicken breasts
• 4 cups butternut squash, cubed
• 1 onion, chopped
• 4 cups chicken broth
• ½ teaspoon dried sage
• Salt and pepper, to taste

Instructions:

1. Add chicken, squash, onion, broth, and sage to the crockpot.
2. Cook on low for 6 hours or high for 3 hours.
3. Remove the chicken, shred it, and set aside.
4. Blend the soup until smooth, then stir the chicken back in.

4. Hearty Chicken and Vegetable Soup

This one leans lighter than the creamy soups on this list, with a tomato base and plenty of color from bell peppers and corn. It is a good pick when you want something warm but not too heavy.

Tip: Garnish with fresh parsley or a squeeze of lime right before serving.

Ingredients:

• 1½ lbs chicken breasts
• 1 bell pepper, sliced
• 1 cup corn
• 1 onion, chopped
• 2 carrots, sliced
• 1 can diced tomatoes
• 5 cups chicken broth

Instructions:

1. Add all ingredients to the crockpot and stir.
2. Cook on low for 6 hours or high for 3 hours.
3. Shred the chicken directly in the pot before serving.

5. Creamy Garlic Parmesan Chicken Soup

Garlic and Parmesan turn a simple chicken broth into something rich enough to feel like a treat. The cream goes in at the end so it stays smooth instead of separating during the long cook time.

Tip: Stir the Parmesan in slowly, a little at a time, so the broth stays smooth instead of clumping.

Ingredients:

• 1½ lbs chicken breasts
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan
• Salt and pepper, to taste

Instructions:

1. Add chicken, garlic, and broth to the crockpot.
2. Cook on low for 5 to 6 hours or high for 3 hours.
3. Shred the chicken, then stir in the cream and Parmesan.
4. Cook for another 10 minutes on high until the cheese melts in.

6. Ravioli Soup

Cheese ravioli cooks fast, so it goes in near the end instead of the full slow cook time. Shredded chicken, carrots, and spinach fill out the broth while the ravioli keeps things hearty.

Tip: Add the ravioli in the last 20 minutes only. Any longer and it turns mushy.

Ingredients:

• 1½ lbs chicken breasts
• 2 carrots, diced
• 2 cups spinach
• 5 cups chicken broth
• 1 can diced tomatoes
• 9 oz cheese ravioli
• Grated Parmesan, for topping

Instructions:

1. Add chicken, carrots, broth, and tomatoes to the crockpot.
2. Cook on low for 5 hours or high for 2½ hours.
3. Shred the chicken, then stir in the ravioli and spinach.
4. Cook on high for 15 to 20 minutes until the ravioli is tender.

7. Chicken and Pumpkin Soup

Pumpkin makes this soup naturally thick without needing extra cream, and it pairs well with warm spices instead of the usual sweet pumpkin flavors. Roasted pumpkin seeds on top add a bit of crunch against the smooth broth.

Tip: Toast the pumpkin seeds in a dry pan for 3 to 4 minutes right before serving for extra crunch.

Ingredients:

• 1½ lbs chicken breasts
• 2 cups pumpkin puree
• 1 onion, chopped
• 4 cups chicken broth
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Roasted pumpkin seeds, for topping

Instructions:

1. Add chicken, pumpkin puree, onion, broth, and spices to the crockpot.
2. Cook on low for 6 hours or high for 3 hours.
3. Shred the chicken and stir it back into the soup.
4. Top with roasted pumpkin seeds and green onions before serving.

8. Chicken, Kale, and White Bean Soup

White beans add a creamy bite without any actual cream in this one, and kale holds its shape well even after hours in the crockpot. Potatoes and thyme round out the broth into something filling enough to be dinner on its own.

Tip: Add the kale in the last 30 minutes so it stays tender instead of turning tough.

Ingredients:

• 1½ lbs chicken breasts
• 1 can white beans, drained
• 2 cups kale, chopped
• 2 potatoes, diced
• 2 carrots, sliced
• 1 teaspoon fresh thyme
• 5 cups chicken broth

Instructions:

1. Add chicken, beans, potatoes, carrots, thyme, and broth to the crockpot.
2. Cook on low for 6 hours or high for 3 hours.
3. Shred the chicken and stir it back in.
4. Add the kale in the last 30 minutes of cooking.

9. Slow Cooker Chicken Tortilla Soup

Tomatoes, jalapeños, and cumin give this one a bold, smoky base that only gets better the longer it sits in the crockpot. Crispy tortilla strips on top add the crunch that makes tortilla soup different from a regular chicken soup.

Tip: Leave out the jalapeño seeds for a milder soup, or add extra for more heat.

Ingredients:

• 1½ lbs chicken breasts
• 1 can diced tomatoes
• 1 jalapeño, sliced
• 1 onion, chopped
• 1 teaspoon cumin
• 5 cups chicken broth
• Tortilla strips, shredded cheese, and sour cream, for topping

Instructions:

1. Add chicken, tomatoes, jalapeño, onion, cumin, and broth to the crockpot.
2. Cook on low for 6 hours or high for 3 hours.
3. Shred the chicken and stir it back into the soup.
4. Top with tortilla strips, shredded cheese, and a dollop of sour cream before serving.

10. Creamy Mushroom and Chicken Soup

Mushrooms release their own broth as they cook, so this one builds a deep, earthy flavor without needing a long ingredient list. A splash of cream at the end smooths everything out.

Tip: Use a mix of cremini and button mushrooms for more depth than one type alone.

Ingredients:

• 1½ lbs chicken breasts
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 4 cups chicken broth
• ½ cup heavy cream
• 1 teaspoon fresh thyme

Instructions:

1. Add chicken, mushrooms, onion, broth, and thyme to the crockpot.
2. Cook on low for 5 to 6 hours or high for 3 hours.
3. Shred the chicken and stir it back in.
4. Stir in the cream during the last 10 minutes of cooking.

11. Sweet Potato Chicken Soup

Sweet potatoes and coconut milk make this one naturally a little sweet, which balances out the earthiness of the mushrooms and spinach. It is a good change of pace from the tomato and cream based soups on this list.

Tip: Cut the sweet potatoes into small, even cubes so they cook through at the same rate as the chicken.

Ingredients:

• 1½ lbs chicken breasts
• 2 sweet potatoes, cubed
• 1 cup mushrooms, sliced
• 2 cups spinach
• 1 can coconut milk
• 4 cups chicken broth

Instructions:

1. Add chicken, sweet potatoes, mushrooms, coconut milk, and broth to the crockpot.
2. Cook on low for 6 hours or high for 3 hours.
3. Shred the chicken and stir it back in.
4. Add the spinach in the last 10 minutes until just wilted.

12. Chicken and Corn Chowder

Corn and potatoes give this chowder its thick, hearty texture, and cream at the end makes it feel closer to a restaurant chowder than a regular soup. It is one of the heavier ones on this list, so it works well as a full meal on its own.

Tip: Add a pinch of smoked paprika or cayenne for a gentle kick without overpowering the corn.

Ingredients:

• 1½ lbs chicken breasts
• 2 cups corn kernels
• 2 potatoes, diced
• 2 carrots, sliced
• 4 cups chicken broth
• 1 cup heavy cream

Instructions:

1. Add chicken, corn, potatoes, carrots, and broth to the crockpot.
2. Cook on low for 6 hours or high for 3 hours.
3. Shred the chicken and stir it back in.
4. Stir in the cream during the last 10 minutes of cooking.

13. Lemon Chicken Soup

Fresh lemon slices simmered right in the broth give this soup a brighter, lighter taste than a regular chicken soup. Orzo pasta makes it feel closer to a full meal without weighing it down.

Tip: Add a handful of fresh spinach or kale in the last few minutes for extra color and nutrients.

Ingredients:

• 1½ lbs chicken breasts
• 2 carrots, sliced
• 1 celery stalk, chopped
• 1 lemon, sliced
• ½ cup orzo pasta
• 5 cups chicken broth
• 1 teaspoon fresh thyme

Instructions:

1. Add chicken, carrots, celery, lemon slices, broth, and thyme to the crockpot.
2. Cook on low for 6 hours or high for 3 hours.
3. Shred the chicken and stir in the orzo.
4. Cook for another 15 minutes on high until the orzo is tender.

14. Rustic Chicken Vegetable Soup

This one skips the tomato base and sticks to a clear, savory broth instead, with potatoes and green beans doing most of the work. It is closer to an old fashioned vegetable soup than the tomato based one earlier in this list.

Tip: Add a sprinkle of fresh parsley or thyme right before serving for a burst of fresh flavor.

Ingredients:

• 1½ lbs chicken breasts
• 2 potatoes, diced
• 2 carrots, sliced
• 1 cup green beans
• 1 cup corn
• 5 cups chicken broth

Instructions:

1. Add chicken, potatoes, carrots, green beans, corn, and broth to the crockpot.
2. Cook on low for 6 hours or high for 3 hours.
3. Shred the chicken and stir it back in.
4. Sprinkle with fresh parsley or thyme before serving.

15. Chicken Enchilada Soup

Enchilada sauce and cream cheese give this one a bold, slightly spicy flavor that is richer than the tortilla soup earlier in this list. It comes together with just a handful of ingredients, most of which you probably already have.

Topping ideas: Cilantro, shredded cheese, and crushed tortilla chips.

Tip: Stir the cream cheese in while it is still soft, straight from the fridge is fine but cutting it into chunks first helps it melt evenly.

Ingredients:

• 1½ lbs chicken breasts
• 1 can red enchilada sauce
• 1 can diced tomatoes
• 4 oz cream cheese
• 4 cups chicken broth
• Cilantro, shredded cheese, and crushed tortilla chips, for topping

Instructions:

1. Add chicken, enchilada sauce, tomatoes, and broth to the crockpot.
2. Cook on low for 6 hours or high for 3 hours.
3. Shred the chicken, then stir in the cream cheese until melted.
4. Top with cilantro, shredded cheese, and tortilla chips before serving.

16. Coconut Curry Chicken Soup

Curry paste and coconut milk turn a regular chicken soup into something closer to Thai curry, with lime at the end to brighten it back up. It is one of the boldest flavors on this list, so it stands out from the more traditional soups.

Pair it with: Jasmine rice or naan for a complete meal.

Tips: Start with less curry paste than you think you need. You can always stir in more at the end, but you cannot take heat away.

Ingredients:

• 1½ lbs chicken breasts
• 1 can coconut milk
• 2 tablespoons red curry paste
• 1 lime, juiced
• 3 cups chicken broth
• Fresh cilantro, for garnish

Instructions:

1. Add chicken, coconut milk, curry paste, and broth to the crockpot.
2. Cook on low for 5 to 6 hours or high for 3 hours.
3. Shred the chicken and stir it back in.
4. Stir in the lime juice and top with fresh cilantro before serving.

17. Chicken and Barley Soup

Barley holds its chewy texture even after hours in the crockpot, which makes this soup feel more filling than one with noodles or rice. It is a good one to end on since it keeps well and reheats better than most soups on this list.

Storage tip: This soup freezes especially well, making it a solid pick for stocking up ahead of busy weeks.

Ingredients:

• 1½ lbs chicken breasts
• ¾ cup pearl barley
• 2 carrots, sliced
• 1 celery stalk, chopped
• 1 onion, chopped
• 6 cups chicken broth

Instructions:

1. Add chicken, barley, carrots, celery, onion, and broth to the crockpot.
2. Cook on low for 6 to 7 hours or high for 3 to 4 hours.
3. Shred the chicken and stir it back into the soup.

What Makes These Soups Worth Making

1. Low effort: everything goes in the crockpot in the morning, and dinner is ready by the time you are.
2. Good for leftovers: most of these taste just as good, if not better, reheated the next day.
3. Easy to customize: swap vegetables or adjust the spice level in almost any recipe on this list.
4. Family-Friendly: Every recipe is easy to customize ,kids love them too!

Serving Ideas for Fall Soups

A good side or topping can turn a simple bowl of soup into a full meal. Here are a few easy ways to round out any recipe on this list.

Frequently Asked Questions:

1. Can I use frozen chicken instead of fresh in these crockpot recipes?

Yes, but add about an hour to the cook time on low. Frozen chicken releases more liquid as it thaws, so the broth may need a few extra minutes to come back to the right consistency once shredded.

2. Do I need to cook the chicken before adding it to the crockpot?

No, raw chicken breasts or thighs can go straight into the crockpot with the other ingredients. The slow cook time is enough to cook the chicken fully and make it easy to shred.

3. Can I make any of these soups on the stovetop instead of a crockpot?

Yes, most of these recipes work fine simmered in a large pot on the stove for 30 to 40 minutes on low heat instead of the full crockpot time. Check that the chicken is fully cooked before shredding.

4. How do I know when the chicken is done in the crockpot?

Chicken breasts and thighs are safe to eat once they reach an internal temperature of 165°F. If you do not have a thermometer, the chicken should shred easily with two forks when it is fully cooked.

Final Thoughts:

Seventeen soups is a lot of options, but that is really the point. Some nights call for something light and brothy, other nights need a rich, creamy bowl that feels like a full meal. With a crockpot doing most of the work, you can rotate through all of them without spending much time actually cooking.

Save this list of fall soup recipes so you always have a new one to try when the weather turns cold and soup sounds like the only right answer for dinner.