Description
This Ground Chicken Soup is a warm, comforting dish perfect for cozy evenings. Combining tender ground chicken, fresh vegetables, and a creamy broth, it offers a flavorful and hearty meal that is easy to prepare in just 40 minutes. With flexible ingredient alternatives and spices like cumin and smoked paprika, this soup balances aromatic taste with nourishing goodness.
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 onions work best.)
- 2 cloves Garlic (Freshly minced.)
- 1 cup Mushrooms (Chopped, can swap with any preferred vegetable.)
- 2 stalks Celery (Chopped, bell pepper works as a substitute.)
- 2 cups Baby Potatoes (Diced, can use carrots as an alternative.)
- 2 cups Baby Spinach (Kale can work as a substitute.)
Spices and Herbs
- 1 tsp Cumin Powder
- 1 tsp Paprika (Try smoked paprika for a smoky variant.)
- 1 tsp Onion Powder (Can be omitted if using fresh onion.)
- 2 leaves Bay Leaves (Thyme can serve as an alternative.)
- To taste Salt
- To taste Pepper
Liquids and Thickener
- 4 cups Chicken Broth (Substitute with vegetable broth for vegetarian option.)
- 1/2 cup Cream (Can use coconut milk or cashew cream for dairy-free.)
- 2 tbsp Cornstarch (Can be left out if mashing potatoes instead.)
Instructions
- Heat the oil: Heat vegetable oil in an 11-inch casserole pot over medium heat until shimmering to prepare for sautéing the aromatics.
- Sauté onion: Add the chopped onion and sauté until almost browned, about 3-4 minutes, to develop sweetness and flavor.
- Add garlic: Stir in minced garlic and cook for an additional minute until fragrant, enhancing the soup’s aroma.
- Cook chicken with spices: Add ground chicken to the pot, season with cumin, paprika, and onion powder, and cook until browned, about 5 minutes, ensuring the meat is properly cooked.
- Add mushrooms and season: Incorporate chopped mushrooms and season with salt and pepper; cook for another 2-3 minutes to soften and combine 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, allowing flavors to meld.
- Thicken the soup: In a small bowl, whisk together cornstarch and cream until smooth. Add this mixture to the pot and stir until the soup thickens, adding a creamy texture.
- Adjust seasoning and add greens: Taste and adjust salt and pepper as needed. Gently fold in baby spinach until just wilted, preserving its color and nutrients.
Notes
- You can substitute ground chicken with ground turkey or plant-based alternatives for different dietary preferences.
- For a vegetarian or vegan option, use vegetable broth and coconut milk or cashew cream instead of dairy cream.
- If you prefer a thicker consistency without cornstarch, mash some of the baby potatoes in the soup.
- Smoked paprika adds a smoky depth but regular paprika works just as well.
- Fresh spinach should be added last to preserve its texture and color.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
