Hey there, awesome readers!
Feeling a little under the weather or just craving something warm and cozy? I’ve got just the thing for you!
Today, I’m sharing my favorite ground chicken soup recipe. It’s comforting, easy to make, and packed with flavor.
Perfect for chilly days or when you need a little pick-me-up.
Grab your spoon, and let’s dive into this delicious bowl of goodness!
Suggestions for Ingredient Substitution
Ground chicken can be replaced with ground turkey or plant-based meat alternatives for different dietary preferences. These options provide similar protein content and can be cooked using the same method. Adjust seasoning as needed, as turkey may require more herbs for flavor.
Chicken broth can be substituted with vegetable broth for a vegetarian version, or bone broth for added nutrition. Use the same amount as called for in the recipe. If using a low-sodium broth, you may need to adjust the salt content of the soup.
Cream can be replaced with coconut milk or cashew cream for a dairy-free alternative. These options maintain the soup’s creamy texture while adding unique flavors. Use the same quantity, but be aware that coconut milk may impart a slight coconut taste to the dish. For a lower-fat option, consider using evaporated milk or Greek yogurt, though these may alter the soup’s consistency slightly.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 160-180 g
- Fat: 100-120 g
- Carbohydrates: 220-240 g
Ingredients
- 1 medium onion (finely diced)
- 1/2 tsp salt
- 5 cups baby potatoes (quartered)
- 0.5 lb mushrooms (quartered)
- 1 tsp onion powder
- 1 cup cream (heavy cream is great for richness)
- 2 bay leaves
- 1 tbsp minced garlic
- 6 cups chicken broth (I like Swanson’s low sodium chicken broth)
- 4 cups baby spinach
- 1 tsp ground cumin
- 2 lb ground chicken (I use Perdue Farms ground chicken for best flavor)
- 1 cup diced celery
- 2 tbsp vegetable oil (or other neutral oil)
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 tbsp cornstarch
Step 1: Sauté the Onions and Garlic
In a large 11-inch (28 cm) casserole pot, heat some vegetable oil over medium heat.
Add the chopped onion and sauté until it is almost browned.
Next, add the minced garlic and cook for about 1 minute or until it becomes fragrant, stirring occasionally to prevent burning.
Step 2: Cook the Ground Chicken
Add the ground chicken to the pot.
Season it with cumin powder, paprika, and onion powder.
Mix the seasonings into the chicken well and cook over medium-high heat until the chicken is nicely browned, about 5 minutes.
Note that the chicken will not be completely cooked at this stage.
Step 3: Add Mushrooms and Vegetables
Stir in the mushrooms and season them with a bit of salt and pepper.
Continue cooking for another 2-3 minutes, allowing the flavors to combine.
Then, add the celery, baby potatoes, chicken stock, and bay leaves to the pot.
Cover the pot and let everything cook until the potatoes are tender, approximately 10-12 minutes.
Step 4: Thicken the Broth
Whisk together cornstarch and cream in a separate bowl until smooth.
Pour this mixture into the pot and bring it to a boil, allowing the broth to thicken.
As an alternative, you can smash a few potatoes with a fork to help thicken the broth naturally.
Taste and adjust the salt and pepper to your liking.
Step 5: Add the Spinach and Finish
Add the baby spinach to the pot, cover with the lid, and reduce the heat.
Let the spinach wilt for a few minutes.
Once the spinach is wilted and the dish is heated through, it’s ready to serve.
Step 6: Serve and Enjoy
Serve the dish hot, accompanied by naan bread, scallion pancakes, or gozleme for a complete meal.
Enjoy the hearty and flavorful combination!
