Description
This comforting Ground Chicken Soup is a hearty and flavorful dish, perfect for cozy meals. Featuring tender ground chicken cooked with aromatic spices, fresh vegetables, and creamy broth, it’s an easy-to-make soup that warms you from the inside out. Versatile with options to substitute ingredients for dietary preferences, this soup balances protein and veggies for a nourishing bowl.
Ingredients
Scale
Protein and Vegetables
- 1 lb Ground Chicken (Can substitute with ground turkey or plant-based alternatives)
- 1 medium Onion, chopped (white or yellow)
- 2 cloves Garlic, freshly minced
- 1 cup Mushrooms, chopped (any preferred vegetable can be used)
- 2 stalks Celery, chopped (bell pepper as substitute)
- 2 cups Baby Potatoes, diced (carrots as alternative)
- 2 cups Baby Spinach (kale can work as a substitute)
Spices and Seasonings
- 1 tsp Cumin Powder
- 1 tsp Paprika (smoked paprika for smoky flavor)
- 1 tsp Onion Powder (optional if using fresh onion)
- 2 leaves Bay Leaves (thyme as alternative)
- Salt, to taste
- Pepper, to taste
Liquids and Thickeners
- 4 cups Chicken Broth (vegetable broth for vegetarian option)
- 1/2 cup Cream (coconut milk or cashew cream for dairy-free)
- 2 tbsp Cornstarch (optional, can mash potatoes instead)
- Vegetable Oil, for sautéing
Instructions
- Heat the oil: In an 11-inch casserole pot, heat vegetable oil over medium heat until shimmering to prepare the base for sautéing.
- Sauté onions: Add the chopped onion and cook until almost browned, approximately 3-4 minutes, developing sweet and savory flavor.
- Add garlic: Stir in minced garlic and continue cooking for 1 minute until fragrant to enhance aroma.
- Brown the ground chicken: Add the ground chicken to the pot, season with cumin, paprika, and onion powder, and cook until browned, about 5 minutes, breaking up meat as it cooks.
- Cook mushrooms: Incorporate chopped mushrooms and season with salt and pepper; cook for 2-3 minutes to soften and blend flavors.
- Add vegetables and broth: Mix in chopped celery, baby potatoes, chicken broth, and bay leaves. Cover the pot and cook until potatoes are tender, about 10-12 minutes.
- Thicken the soup: In a small bowl, whisk together cornstarch and cream until smooth. Pour this mixture into the soup and stir until the broth thickens slightly for a creamy texture.
- Season and add greens: Adjust salt and pepper to taste. Gently fold in baby spinach leaves and cook until just wilted, about 1-2 minutes for freshness.
Notes
- Substitute ground turkey or plant-based protein for chicken to customize protein source.
- Try smoked paprika to add a smoky depth to the soup.
- Use vegetable broth and dairy-free cream options to make this recipe vegetarian or vegan.
- Omit cornstarch if you prefer a thinner broth or mash some potatoes directly in the soup to thicken.
- Bay leaves can be substituted with thyme for a slightly different herbal note.
- For extra flavor, you may add a squeeze of fresh lemon juice when serving.
