Description
This Ground Chicken Soup is a warm, comforting meal perfect for cozy evenings. Featuring tender ground chicken, fresh vegetables, and a creamy broth infused with aromatic spices, this soup offers a delicious balance of flavors and textures. Easily customizable with alternative proteins or vegetables, it’s a hearty and nutritious option that’s simple to prepare and satisfying to enjoy.
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)
Liquids and Seasonings
- 4 cups Chicken Broth (Substitute with vegetable broth for vegetarian option)
- 2 leaves Bay Leaves (Thyme can serve as an alternative)
- 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)
- 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)
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Ingredients: Chop the onion, garlic, mushrooms, celery, and baby potatoes as directed. Rinse baby spinach and set aside. Measure out the spices, broth, cream, and cornstarch for easy access during cooking.
- Sauté Aromatics and Ground Chicken: In a large pot over medium heat, add a splash of oil and sauté the chopped onions and garlic until translucent and fragrant, about 3-4 minutes. Add the ground chicken, breaking it up with a spoon, and cook until it’s browned and no longer pink, approximately 5-7 minutes.
- Add Vegetables and Spices: Stir in the chopped mushrooms, celery, and baby potatoes. Sprinkle the cumin powder, paprika, and onion powder over the mixture and stir well to combine, letting the spices toast slightly for 1-2 minutes to enhance their flavor.
- Pour Broth and Add Bay Leaves: Pour in the chicken broth and add the bay leaves. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let cook for about 20 minutes, or until the potatoes are tender and the flavors have melded together.
- Thicken the Soup: In a small bowl, mix the cornstarch with a little cold water to create a slurry. Slowly stir the slurry into the soup and cook for another 3-5 minutes until the soup has thickened slightly.
- Add Cream and Spinach: Lower the heat, stir in the cream, and add the baby spinach. Cook for an additional 2-3 minutes until the spinach wilts and the soup is heated through. Season with salt and pepper to taste, adjusting flavors as desired.
- Serve Warm: Remove the bay leaves before serving. Ladle the soup into bowls and enjoy your cozy, nourishing Ground Chicken Soup with any preferred bread or crackers on the side.
Notes
- You can substitute ground turkey or plant-based ground meat for chicken to modify protein content.
- Use coconut milk or cashew cream instead of dairy cream for a dairy-free version.
- If you prefer a chunkier soup, omit the cornstarch and mash some of the potatoes directly in the pot.
- Replacing baby spinach with kale or other leafy greens will slightly alter texture but retain nutrients.
- For a smoky flavor, swap regular paprika with smoked paprika.
- Vegetable broth can be used for a vegetarian adaptation; omit ground chicken accordingly.
