20 BEST BROTH BOWLS FOR FALL YOU’LL WANT ON REPEAT

Looking for easy broth bowl ideas for fall? Here are warm, brothy bowls that go way beyond basic chicken noodle.

These best broth bowls for fall are warm, comforting, and easy to enjoy when the weather starts to cool down.

Made with flavorful broths, vegetables, noodles, rice, beans, chicken, beef, or tofu, they make simple meals that feel cozy without being too heavy.

Broth bowls are a great choice for easy fall dinners, healthy lunches, meal prep, and busy weeknights because you can build them with whatever ingredients you already have on hand. They’re also easy to customize with extra vegetables, protein, herbs, or your favorite toppings.

There’s something about a bowl of hot broth that a regular soup bowl just doesn’t deliver, it’s lighter, it’s faster, and you can build it around whatever protein or vegetables you have on hand.

FALL BROTH BOWL IDEAS

1. Chicken and Wild Rice Broth Bowl

Shredded chicken and wild rice simmer together in a light, savory broth with carrots and celery.

It’s the bowl that tastes like it’s been on the stove all day, even when it’s ready in 30 minutes.

Ingredients

• 2 cups shredded rotisserie chicken
• 3/4 cup cooked wild rice
• 4 cups chicken broth
• 1 carrot, sliced
• 1 celery stalk, sliced
• 1 tbsp fresh thyme

Instructions

1. Simmer the broth with carrots and celery for 10 minutes, until softened.
2. Stir in the chicken and wild rice and heat through.
3. Season with thyme, salt, and pepper before serving.

2. Beef and Barley Broth Bowl

Chunks of beef and chewy barley soak up a deep, beefy broth with mushrooms and onion.

This one’s heartier than most broth bowls (closer to a stew, really), so it works as a full dinner.

Ingredients

• 1 lb beef stew meat
• 3/4 cup pearl barley
• 6 cups beef broth
• 1 cup sliced mushrooms
• 1 onion, diced
• 2 cloves garlic, minced

Instructions

1. Sear the beef in a pot until browned on all sides, about 5 minutes.
2. Add onion, garlic, and mushrooms, and cook 3-4 minutes.
3. Pour in the broth and barley, then simmer 45 minutes, until the beef is tender and the barley is cooked through.

3. Turkey and Kale Broth Bowl

Ground turkey and torn kale simmer in a garlicky broth with white beans for extra body.

The kale holds up well even after a few days in the fridge, so this one reheats better than most.

Ingredients

• 1 lb ground turkey
• 3 cups chopped kale
• 1 can white beans, drained
• 4 cups chicken broth
• 3 cloves garlic, minced
• 1 tsp Italian seasoning

Instructions

1. Brown the ground turkey with garlic in a pot, about 6 minutes.
2. Add the broth, white beans, and Italian seasoning, then simmer 10 minutes.
3. Stir in the kale and cook 3-4 minutes more, until wilted.

4. Miso Ginger Vegetable Broth Bowl

A light, umami-rich broth built on miso paste and fresh ginger, loaded with whatever vegetables are in the fridge.

Bok choy, mushrooms, and carrots work especially well here, but this bowl is forgiving with substitutions.

Ingredients

• 3 tbsp white miso paste
• 1 tbsp grated fresh ginger
• 4 cups vegetable broth
• 1 cup sliced mushrooms
• 1 cup chopped bok choy
• 1 carrot, julienned

Instructions

1. Whisk the miso paste into a little warm broth until smooth, then add to the rest of the broth with ginger.
2. Simmer the carrot and mushrooms in the broth for 5 minutes.
3. Add the bok choy in the last 2 minutes, just until wilted.

5. Chicken Pho-Style Broth Bowl

A simplified take on pho, built on a broth infused with star anise, cinnamon, and charred ginger.

Rice noodles and thinly sliced chicken breast make this filling without weighing the bowl down.

Ingredients

• 6 cups chicken broth
• 1 star anise pod
• 1 cinnamon stick
• 1 thumb ginger, charred
• 6 oz rice noodles
• 1 chicken breast, thinly sliced

Instructions

1. Simmer the broth with star anise, cinnamon, and charred ginger for 20 minutes, then strain out the aromatics.
2. Cook the rice noodles separately according to package directions.
3. Poach the sliced chicken in the hot broth for 3-4 minutes, then assemble bowls with noodles, chicken, and broth.

6. Butternut Squash and Sage Broth Bowl

Roasted butternut squash gets pureed into a silky, brothy base with crispy fried sage on top.

It’s lighter than a cream-based squash soup but still tastes like fall in a bowl.

Ingredients

• 3 cups cubed butternut squash
• 4 cups vegetable broth
• 1/2 onion, diced
• 8 fresh sage leaves
• 2 tbsp olive oil
• Pinch of nutmeg

Instructions

1. Roast the squash with onion and half the olive oil at 400°F for 25 minutes, until tender.
2. Blend the roasted squash with the broth and nutmeg until smooth, then reheat.
3. Fry the sage leaves in the remaining olive oil until crisp, about 1 minute, and use as a topping.

7. Beef Pho-Style Broth Bowl

A beefier cousin to the chicken version, with thin-sliced beef that cooks right in the hot broth.

Slice the beef while it’s still slightly frozen (it’s much easier to get thin, even slices that way).

Ingredients

• 6 cups beef broth
• 1 star anise pod
• 1 cinnamon stick
• 6 oz rice noodles
• 6 oz beef sirloin, thinly sliced
• Fresh basil and lime for serving

Instructions

1. Simmer the broth with star anise and cinnamon for 20 minutes, then strain.
2. Cook the rice noodles according to package directions.
3. Ladle hot broth over the raw sliced beef in the bowl, it cooks in about a minute, then top with noodles, basil, and lime.

8. Lemon Chicken Orzo Broth Bowl

A bright, lemony chicken broth with tender orzo and just enough chicken to make it a meal.

This one leans light and citrusy rather than heavy, good for when a regular chicken soup feels too rich.

Ingredients

• 2 cups shredded chicken
• 3/4 cup orzo pasta
• 5 cups chicken broth
• Juice of 1 lemon
• 1 carrot, diced
• 2 tbsp fresh dill

Instructions

1. Simmer the broth with carrot for 8 minutes.
2. Add the orzo and cook according to package time, about 9-10 minutes.
3. Stir in the chicken, lemon juice, and dill just before serving.

9. Mushroom and Farro Broth Bowl

Earthy mushrooms and chewy farro simmer in a broth deepened with a splash of soy sauce and thyme.

A good one for a vegetarian dinner that still feels substantial (the farro does a lot of the work there).

Ingredients

• 1 1/2 cups sliced mixed mushrooms
• 3/4 cup farro
• 5 cups vegetable broth
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp fresh thyme

Instructions

1. Sauté the mushrooms and garlic in a pot until browned, about 6 minutes.
2. Add the broth, farro, and soy sauce, then simmer 25-30 minutes, until the farro is tender.
3. Finish with fresh thyme before serving.

10. Thai Coconut Curry Chicken Broth Bowl

A coconut milk and broth base gets a kick from red curry paste, with tender chicken and a squeeze of lime.

Not a true clear broth bowl (the coconut milk makes it creamier), but it’s too good to leave off this list.

Ingredients

• 1 chicken breast, sliced
• 1 can coconut milk
• 2 cups chicken broth
• 2 tbsp red curry paste
• 1 red bell pepper, sliced
• Juice of 1 lime

Instructions

1. Whisk the curry paste into the broth and coconut milk in a pot over medium heat.
2. Add the chicken and bell pepper, then simmer 10-12 minutes, until the chicken is cooked through.
3. Finish with lime juice before serving.

11. Turkey Meatball and Escarole Broth Bowl

Small turkey meatballs simmer directly in a garlicky broth with wilted escarole and parmesan.

Escarole holds its shape better than spinach here, so the bowl doesn’t go mushy on the second day.

Ingredients

• 1 lb ground turkey, formed into small meatballs
• 4 cups chicken broth
• 3 cups chopped escarole
• 2 cloves garlic, minced
• 1/4 cup grated parmesan
• 1 egg (for meatballs)

Instructions

1. Mix the ground turkey with egg and a pinch of salt, then form into small meatballs.
2. Simmer the broth with garlic, then add the meatballs and cook 8-10 minutes, until cooked through.
3. Stir in the escarole for the last 2 minutes and top with parmesan.

12. Chicken Tortilla Broth Bowl

A smoky, tomato-brightened chicken broth with black beans, corn, and crushed tortilla chips on top.

Load up the toppings (avocado, cilantro, a squeeze of lime) since that’s really what makes this bowl.

Ingredients

• 2 cups shredded chicken
• 1 can diced tomatoes
• 4 cups chicken broth
• 1/2 cup corn kernels
• 1/2 cup black beans, drained
• Crushed tortilla chips for topping

Instructions

1. Simmer the broth with diced tomatoes for 10 minutes.
2. Add the chicken, corn, and black beans, and heat through, about 5 minutes.
3. Top with crushed tortilla chips and any other toppings you like.

13. Beef and Mushroom Udon Broth Bowl

Thin-sliced beef and mushrooms simmer in a soy-and-mirin broth with thick, chewy udon noodles.

Frozen udon noodles work great here (they cook in about 2 minutes straight from frozen).

Ingredients

• 6 oz beef sirloin, thinly sliced
• 1 cup sliced mushrooms
• 4 cups beef broth
• 3 tbsp soy sauce
• 2 tbsp mirin
• 10 oz udon noodles

Instructions

1. Simmer the broth with soy sauce and mirin for 5 minutes.
2. Add the beef and mushrooms and cook 3-4 minutes, until the beef is just cooked through.
3. Cook the udon noodles separately, then divide into bowls and ladle the broth over top.

14. Roasted Garlic White Bean Broth Bowl

A whole head of roasted garlic gets blended right into the broth, giving it a mellow, sweet depth.

White beans make this filling enough for a meatless dinner (I don’t miss the meat in this one at all).

Ingredients

• 1 head garlic, roasted
• 2 cans white beans, drained
• 5 cups vegetable broth
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tbsp olive oil

Instructions

1. Roast the garlic head at 400°F for 35-40 minutes, until soft, then squeeze out the cloves.
2. Sauté the carrot and celery in olive oil for 5 minutes, then add the broth and roasted garlic.
3. Add the white beans and simmer 10 minutes, mashing some of the beans against the pot for a thicker texture.

15. Ginger Turmeric Chicken Broth Bowl

A golden, warming broth built on fresh ginger and turmeric, with shredded chicken and a handful of spinach.

This is the bowl I make when someone in the house is getting sick (it actually helps, or at least it feels like it does).

Ingredients

• 2 cups shredded chicken
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 5 cups chicken broth
• 2 cups baby spinach
• 1 clove garlic, minced

Instructions

1. Simmer the broth with ginger, turmeric, and garlic for 10 minutes.
2. Add the shredded chicken and heat through, about 5 minutes.
3. Stir in the spinach just before serving, until wilted.

16. Vegetable Ramen Broth Bowl

A soy-and-sesame broth loaded with quick-cooking vegetables and ramen noodles (the seasoning packet stays in the trash).

Mushrooms, bok choy, and a soft-boiled egg turn this into more than instant noodles, even though it’s just as fast.

Ingredients

• 4 cups vegetable broth
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 cup sliced mushrooms
• 1 cup chopped bok choy
• 2 packs ramen noodles (seasoning discarded)

Instructions

1. Simmer the broth with soy sauce and sesame oil, then add the mushrooms and cook 4-5 minutes.
2. Add the ramen noodles and cook according to package time, about 3 minutes.
3. Stir in the bok choy in the last minute, until just wilted.

17. Chicken and Wild Mushroom Broth Bowl

A mix of wild mushrooms (shiitake and cremini work well) simmers with shredded chicken in a deeply savory broth.

A splash of soy sauce at the end rounds out the mushroom flavor without making it taste Asian-inspired if that’s not the vibe you’re going for.

Ingredients

• 2 cups shredded chicken
• 1 1/2 cups mixed wild mushrooms, sliced
• 5 cups chicken broth
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp fresh parsley

Instructions

1. Sauté the mushrooms and garlic in a pot until browned, about 6-7 minutes.
2. Add the broth and chicken, then simmer 10 minutes.
3. Stir in the soy sauce and parsley just before serving.

18. Beef Bone Broth and Root Vegetable Bowl

A rich, slow-simmered bone broth base with tender chunks of carrot, parsnip, and turnip.

Store-bought bone broth works fine here if you don’t have homemade on hand, just look for one without added sugar.

Ingredients

• 6 cups beef bone broth
• 1 lb beef stew meat
• 2 carrots, chopped
• 1 parsnip, chopped
• 1 turnip, chopped
• 1 bay leaf

Instructions

1. Sear the beef in a pot until browned, about 5 minutes.
2. Add the bone broth, root vegetables, and bay leaf, then simmer 40-45 minutes, until the beef and vegetables are tender.
3. Remove the bay leaf before serving.

19. Curried Lentil and Spinach Broth Bowl

Red lentils cook down into a thick, curry-spiced broth studded with wilted spinach.

This one’s fully vegetarian and comes together in under 30 minutes, since red lentils don’t need soaking.

Ingredients

• 3/4 cup red lentils, rinsed
• 2 tsp curry powder
• 5 cups vegetable broth
• 2 cups baby spinach
• 1/2 onion, diced
• 1 clove garlic, minced

Instructions

1. Sauté the onion and garlic until softened, about 4 minutes.
2. Add the curry powder, broth, and lentils, then simmer 20 minutes, until the lentils have broken down.
3. Stir in the spinach in the last 2 minutes, until wilted.

20. Chicken and Sweet Potato Noodle Broth Bowl

Spiralized sweet potato noodles simmer briefly in a chicken broth with shredded chicken and a little smoked paprika.

The sweet potato noodles soften fast, so add them last or they’ll turn to mush.

Ingredients

• 2 cups shredded chicken
• 1 large sweet potato, spiralized
• 5 cups chicken broth
• 1/2 tsp smoked paprika
• 1 clove garlic, minced
• 2 tbsp chopped chives

Instructions

1. Simmer the broth with garlic and smoked paprika for 8 minutes.
2. Add the chicken and heat through, about 4 minutes.
3. Add the sweet potato noodles in the last 2-3 minutes, just until tender, and top with chives.