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Fall food is one of my favorites to make whether it’s drinking all things pumpkin spice or a soup for a cozy weeknight meal!
Fall Favorites
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Hearty Chicken Noodle Soup
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Pumpkin Spice Moscow Mule
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Pumpkin Swirl Bread
Let’s get started!
Hearty Chicken Noodle Soup
Hearty Chicken Noodle Soup
Ingredients:
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4-5 chicken thighs, thawed or left over chicken from another meal
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1/2 yellow onion, diced
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3 ribs of celery sticks, diced
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2 carrots, peeled and chopped
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1/2 sweet potato diced
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1/4 cup butternut squash, diced
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8 cups of chicken broth or stock
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1/2 box noodles (your choice)
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Salt & pepper to taste
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1 Bay leaf
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1 teaspoon garlic salt
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2 tablespoons butter
Directions:
Start by cooking your chicken thighs in the butter. Evenly season the chicken with salt and pepper. While the chicken is cooking, dice your vegetables.
When the chicken is cooked, take out of the pot and put the vegetables in the pot and sauté for 5-7 minutes. While they are sautéing, chop up your chicken thighs.
Add your chicken back into the pot and slowly pour in a cup of chicken broth and scrape the bottom to get all the flavors mixed in. Then add the 7 remaining cups of broth. Let simmer on low for 10 minutes. After 10 minutes add in the pasta let cook until done (about 5-10 minutes).
Serve soup immediately or let cool and freeze and freezer safe containers for future lunches or dinners.
Pumpkin Spice Moscow Mule
Pumpkin Spice Moscow Mule
Ingredients:
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2 parts Trader Joe’s Pumpkin Spice Ginger Beer
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1 part vodka
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Ice
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Pumpkin Pie Spice
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Apple Slices
Directions:
In a copper mug, place vodka and ginger beer over ice. Mix well and top with pumpkin pie spice and apple slices
Pumpkin Swirl Bread
Pumpkin Swirl Bread
Bread Ingredients:
Use either boxed pumpkin mix and follow the directions or make homemade:
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1 cup pumpkin puree not pumpkin pie filling
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1 large egg
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3/4 cup light brown sugar
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1/4 cup oil
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1 teaspoon vanilla extract
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1/2 tablespoon pumpkin pie spice
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1 cup all purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
Cream Cheese Filling:
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1 large egg
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4 ounces cream cheese softened
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1/4 cup granulated sugar
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3 tablespoons all purpose flour
Directions:
Preheat oven to 350 degrees fahrenheit. If using boxed pumpkin mix, follow the box direction for mixing up the pumpkin bread.
If making homemade version, start by combining pumpkin, egg, brown sugar, oil, and vanilla extract in a large bowl. Fold in the pumpkin spice, flour, baking powder, baking soda, salt just until just combined.
In a small bowl, mix the cream cheese ingredients together.
In a greased loaf pan, add half of the pumpkin mixture. Pour cream cheese mixture on top and take a knife to swirl it around. Pour the remaining pumpkin mix on top.
Bake at 350 degrees fahrenheit for 45-55 minutes or until a toothpick comes out clean in the center. Let cool for 15 minutes before removing from loaf pan.
I hope you enjoy making my cozy fall favorites!
Follow Ashlee at @thesassybarn on Instagram or read her blog for inspirational home décor and lifestyle content. All Photos Courtesy Of: Ashlee Keene