Ground Chicken Soup Recipe
Introduction
This comforting Ground Chicken Soup combines tender chicken, fresh vegetables, and tender bow tie pasta in a flavorful broth. It’s a hearty and satisfying meal perfect for cooler days or when you need something nourishing and easy to make.
Ingredients
- ½ tsp olive oil
- 1 lb ground chicken
- ¼ cup yellow onion, chopped
- 3 garlic cloves, minced
- ½ tsp dried oregano
- ½ tsp salt (more to taste)
- ½ tsp dried basil
- ½ tsp dried thyme
- 2 Tbsp tomato paste
- 4-5 cup chicken broth, low sodium
- 1¾ cup frozen peas, carrots, green beans (see notes)
- 8 oz bow tie pasta/farfalle, uncooked (about one cup)
- 1 Tbsp Worcestershire sauce (see notes)
- ½ cup parmesan cheese
- 1 Tbsp cilantro, chopped for garnish
Instructions
- Step 1: In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground chicken and crumble it with a wooden spatula as it cooks.
- Step 2: As the chicken begins to brown, add the chopped onion, minced garlic, dried oregano, salt, dried basil, dried thyme, Worcestershire sauce, and tomato paste. Stir to combine.
- Step 3: Add the frozen peas, carrots, and green beans, the uncooked bow tie pasta, and chicken broth. Bring to a simmer, then cover and cook on medium-low heat for 10-15 minutes, or until the pasta is al dente.
- Step 4: If the noodles absorb too much liquid and the soup becomes too thick, add an extra cup of broth or water and heat through. Add additional liquid and a pinch of salt as needed to reach your desired consistency and flavor.
- Step 5: When ready to serve, stir in the parmesan cheese until melted. Ladle the soup into bowls and garnish with extra parmesan, cracked black pepper, and chopped cilantro or parsley.
Tips & Variations
- For extra depth, add a splash of white wine when sautéing the chicken and onions.
- Substitute ground turkey or lean ground beef for chicken if preferred.
- Use fresh vegetables instead of frozen for a brighter flavor, adjusting cooking time accordingly.
- Add red pepper flakes for a subtle spicy kick.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little extra broth or water if the soup has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta in this soup?
Yes, small pasta shapes like elbow macaroni, shells, or ditalini work well. Just adjust cooking times so the pasta doesn’t become mushy.
Is it okay to omit the Worcestershire sauce?
Absolutely. Worcestershire sauce adds umami depth, but the soup will still be flavorful without it. You can substitute with a splash of soy sauce or omit it entirely.
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Ground Chicken Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Ground Chicken Soup is a comforting and hearty meal perfect for chilly days. Featuring savory ground chicken simmered with fragrant herbs, fresh vegetables, and tender bow tie pasta in a flavorful tomato and chicken broth base, it’s a satisfying soup that’s simple to make and packed with nourishing ingredients.
Ingredients
Soup Base
- ½ tsp olive oil
- 1 lb ground chicken
- ¼ cup yellow onion, chopped
- 3 garlic cloves, minced
- ½ tsp dried oregano
- ½ tsp salt (more to taste)
- ½ tsp dried basil
- ½ tsp dried thyme
- 2 Tbsp tomato paste
- 4–5 cups chicken broth, low sodium
- 1 Tbsp Worcestershire sauce
Vegetables and Pasta
- 1¾ cups frozen peas, carrots, green beans
- 8 oz bow tie pasta/farfalle, uncooked (about one cup)
Finishing Touches
- ½ cup parmesan cheese
- 1 Tbsp cilantro, chopped for garnish
Instructions
- Sauté Ground Chicken: In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground chicken and crumble it with a wooden spatula as it cooks until it begins to brown.
- Add Aromatics and Seasonings: While the chicken browns, add chopped onion, minced garlic, dried oregano, dried basil, dried thyme, salt, Worcestershire sauce, and tomato paste to the pot. Stir well to evenly combine and develop the flavors.
- Add Vegetables, Pasta, and Broth: Stir in the frozen peas, carrots, green beans, uncooked bow tie pasta, and chicken broth. Bring the mixture to a simmer, then cover and cook over medium-low heat for 10-15 minutes, or until the pasta is al dente.
- Adjust Liquid Level: If the noodles absorb too much liquid and the soup becomes too thick, add an extra cup of chicken broth or water. Heat the soup again and add more liquid as needed until you reach the desired consistency. Note that additional salt might be required if using water instead of broth.
- Finish and Serve: Just before serving, stir in the parmesan cheese until melted and well combined. Ladle the hot soup into bowls and garnish with extra parmesan, cracked black pepper, and chopped cilantro or parsley as desired.
Notes
- You can use any combination of frozen vegetables such as peas, carrots, and green beans.
- Adjust the salt according to your taste, especially if you add water instead of broth.
- Worcestershire sauce adds depth and umami but can be omitted for a more straightforward flavor.
- Using low sodium chicken broth helps control the salt level in the soup.
- Bow tie pasta is preferred, but any small pasta can be substituted.
- For a dairy-free option, omit the parmesan cheese or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: ground chicken soup, chicken noodle soup, healthy soup recipe, easy soup, low fat soup, comfort food, autumn recipe, simple dinner
