Description

This Ground Chicken Soup is a comforting and hearty dish perfect for chilly days. Featuring ground chicken simmered with aromatic spices, fresh vegetables, and creamy broth, it offers a balanced and flavorful meal. Easily adaptable with substitutions to suit preferences or dietary needs, this soup is a cozy delight that warms you from the inside out.

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 Flavorings

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 Miscellaneous

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)

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Instructions

Prepare Ingredients: Chop the onion, garlic, mushrooms, celery, and baby potatoes as indicated. Rinse the baby spinach and set aside for later. Gathering and prepping all ingredients upfront ensures a smooth cooking process.
Sauté Vegetables and Ground Chicken: In a large pot or Dutch oven over medium heat, add a little oil if needed. Add chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes. Add ground chicken and cook until browned, breaking it up with a spoon to ensure even cooking.
Add Spices and Vegetables: Stir in cumin powder, paprika, and onion powder. Mix thoroughly to coat the meat and vegetables with the spices. Then add chopped mushrooms, celery, and baby potatoes. Stir to combine all ingredients.
Pour Broth and Add Bay Leaves: Pour in the chicken broth carefully, then add the bay leaves. Increase the heat to bring the soup to a gentle boil. After boiling, reduce to a simmer and cover the pot.
Simmer the Soup: Let the soup simmer gently for about 25 minutes, or until the potatoes are tender and flavors meld. Stir occasionally and check seasoning, adding salt and pepper to taste.
Thicken the Soup: In a small bowl, mix the cornstarch with a little cold water to make a slurry. Slowly stir this mixture into the simmering soup to thicken the broth. Cook for another 2-3 minutes until the soup has a creamy consistency.
Add Cream and Spinach: Lower the heat and stir in the cream to add richness. Then add the baby spinach, allowing it to wilt gently in the hot soup for just a few minutes.
Serve: Remove bay leaves before ladling the soup into bowls. Serve hot for optimal comfort and flavor. Optionally garnish with fresh herbs or a squeeze of lemon juice for brightness.

Notes

Ground chicken can be swapped with ground turkey or plant-based alternatives for different dietary preferences.
Using smoked paprika adds a deep smoky flavor that enhances the soup’s complexity.
For a vegetarian version, substitute chicken broth with vegetable broth and use plant-based cream.
If you prefer a thicker soup without cornstarch, mash some of the baby potatoes in the pot before serving.
Baby spinach wilts quickly; add it at the very end to keep a vibrant color and fresh texture.
Leftovers store well in the fridge for up to 3 days and freeze nicely for up to 1 month.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American