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- 1 pound ground chicken - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, chopped - 2 celery stalks, chopped - 1 bell pepper, diced (any color) - 1 zucchini, diced - 1 cup green beans, trimmed and chopped - 6 cups low-sodium chicken broth - 1 can (14 oz) diced tomatoes (with juice) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 1 tablespoon fresh parsley, chopped (for garnish) Gathering the right ingredients is key to making a hearty ground chicken veggie soup. Start with ground chicken. This lean protein gives the soup a nice texture and flavor. Next, you need a mix of vegetables for color and taste. I like using onion, garlic, carrots, celery, bell pepper, zucchini, and green beans. These veggies not only add nutrients but also make the soup vibrant. For the broth, I recommend low-sodium chicken broth. It allows you to control the salt level. Don’t forget a can of diced tomatoes. They bring a nice tang to the soup. For flavor, use dried thyme and oregano. Add salt and pepper to enhance everything. Finally, for a fresh touch, I love to sprinkle some fresh parsley on top before serving. With these ingredients, you’re ready to create a delicious, healthy comfort dish. Each component plays a part in making the soup warm and inviting. {{ingredient_image_1}} 1. Sauté the onion and garlic: First, heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for about 5 minutes. It should turn translucent and soft. Then, add 2 minced garlic cloves and cook for 1 minute until fragrant. 2. Cooking the ground chicken: Now, add 1 pound of ground chicken to the pot. Break it apart with a wooden spoon. Cook this for about 5 to 7 minutes until it turns brown and is fully cooked. 3. Adding and sautéing additional vegetables: Next, incorporate 2 chopped carrots and 2 chopped celery stalks. Cook for 3 to 4 minutes. Then, add 1 diced bell pepper, 1 diced zucchini, and 1 cup of trimmed and chopped green beans. Sauté these for another 5 minutes until they soften. 1. Incorporating broth and tomatoes: Pour in 6 cups of low-sodium chicken broth. Next, add 1 can of diced tomatoes, including the juice. Stir everything together well. 2. Seasoning the soup: Season the soup with 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and salt and pepper to taste. Mix these seasonings into the soup for flavor. 1. Bringing to a boil and simmering: Turn up the heat to bring the soup to a gentle boil. Once it's bubbling, reduce the heat to low and let it simmer for 15 to 20 minutes. This lets all the flavors meld together. 2. Final adjustments and serving: After simmering, taste the soup. Adjust the seasoning if needed. If you want a thinner soup, add a splash of water. Serve hot, garnished with fresh parsley for a lovely touch. To ensure ground chicken is cooked properly, use a meat thermometer. Ground chicken should reach 165°F. This will keep your soup safe and tasty. As for chopping vegetables, make it fun! Use a sharp knife and a stable cutting board. Cut all veggies to a similar size for even cooking. First, adjust seasoning to taste. Start with salt and pepper, then add herbs. If you want a bolder taste, try adding a bit more thyme or oregano. You can also mix in a splash of lemon juice or vinegar to brighten the flavors. Adding a dash of hot sauce can also give it a nice kick. Pair your soup with crusty bread or a fresh salad. These sides make your meal feel complete. You can also add a scoop of cooked rice or pasta to the soup for more texture and heartiness. This will make your soup filling and satisfying. Pro Tips Use Fresh Herbs: Fresh herbs like basil or cilantro can elevate the flavor of your soup. Add them just before serving for a burst of freshness. Customize Your Veggies: Feel free to swap out any of the vegetables for your favorites or whatever you have on hand. This soup is versatile! Make it Spicy: If you enjoy a bit of heat, consider adding red pepper flakes or a diced jalapeño when sautéing the onions. Storage Tips: This soup stores well in the refrigerator for up to 4 days. Consider freezing leftovers for a quick meal later. {{image_2}} You can easily swap out ground chicken for other proteins. Turkey works well and has a similar taste. If you prefer beef, use lean ground beef for a richer flavor. Don't forget about the veggies! You can switch out the bell pepper for seasonal choices like squash or sweet potatoes. Need a gluten-free option? Simply use gluten-free broth and check your canned tomatoes for hidden gluten. If you're looking for a vegetarian version, replace the ground chicken with lentils or chickpeas. Both options pack a nutritious punch and keep the soup hearty. Want to spice things up? Add red pepper flakes or diced jalapeños to bring heat. You can also experiment with different herbs. Try adding fresh basil, cilantro, or rosemary for a unique twist. Each addition changes the soup's flavor profile, making it your own special dish. To keep your Ground Chicken Veggie Soup fresh, you need proper storage. First, let the soup cool down to room temperature. Then, pour it into airtight containers. - Store in the fridge for up to 3-4 days. - If you want to keep it longer, freeze it in freezer-safe containers. For freezing, make sure to leave some space at the top of the container. Soup expands when frozen. When you're ready to enjoy your soup again, reheating it right is key. Here are the best methods: - Stove: Pour the soup into a pot. Heat it over medium heat. Stir often until it's hot. - Microwave: Place soup in a microwave-safe bowl. Cover it loosely. Heat in short bursts, stirring in between. To keep the texture and flavor, avoid boiling it again. Knowing how long your soup lasts helps prevent waste. - In the fridge, Ground Chicken Veggie Soup lasts for 3-4 days. - In the freezer, it can last for about 3 months. Label your containers with the date. This way, you can enjoy it at its best! Can I use frozen vegetables? Yes, you can use frozen vegetables. They save time and work well in soup. Just add them in when you would add fresh ones. They will cook down nicely in the broth. How can I make this soup creamier? To make the soup creamier, add a splash of heavy cream or milk. You can also blend part of the soup with an immersion blender. This will give it a smooth texture. What to serve with ground chicken veggie soup? This soup pairs well with crusty bread or a fresh salad. You can also serve it with a side of rice or quinoa for a heartier meal. How healthy is this soup? This soup is very healthy. It is low in fat and packed with veggies. Ground chicken is a lean protein, making it a great choice for a healthy diet. Caloric breakdown and nutrients Each serving has about 220 calories. It provides good amounts of protein, fiber, and vitamins. The vegetables add essential nutrients like vitamin A, C, and K. Can I increase the serving size? Yes, you can easily increase the serving size. Just double or triple the ingredients as needed. Make sure to use a larger pot to hold all the soup. Tips for adjusting cooking time for larger batches When cooking a larger batch, keep an eye on the simmering time. You may need to let it simmer a bit longer for the flavors to meld. Always taste and adjust seasoning as needed. This blog post covered how to make a delicious ground chicken veggie soup. We discussed ingredients like chicken, fresh vegetables, and herbs. I shared step-by-step instructions for cooking and tips to enhance flavors. You learned about storage, variations, and common questions. Remember, making this soup can be fun and healthy. Feel free to adjust the recipe to suit your tastes. Enjoy your cooking adventure and savor every spoonful!

Hearty Ground Chicken Veggie Soup

A comforting and nutritious soup packed with ground chicken and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 medium bell pepper, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and chopped
  • 6 cups low-sodium chicken broth
  • 1 can (14 oz) diced tomatoes with juice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 tablespoon fresh parsley, chopped for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion and sauté until it becomes translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the ground chicken to the pot, breaking it apart with a wooden spoon. Cook until browned and fully cooked through, about 5-7 minutes.
  • Incorporate the chopped carrots and celery, cooking for another 3-4 minutes until they begin to soften.
  • Add the bell pepper, zucchini, and green beans, cooking for an additional 5 minutes.
  • Pour in the chicken broth and add the diced tomatoes with their juice, along with the thyme, oregano, salt, and pepper. Stir well to combine.
  • Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
  • Taste the soup and adjust seasoning as necessary. If desired, add a splash of water for a thinner consistency.
  • Serve hot, garnished with fresh parsley.

Notes

Adjust seasoning to taste and add water for a thinner consistency if desired.
Keyword chicken, soup, vegetable