Description
This comforting Ground Chicken Soup is a hearty and flavorful dish perfect for cozy meals. Combining ground chicken with aromatic spices, fresh vegetables, and a creamy broth, this soup offers a warm and satisfying experience that can be customized with various substitutions to fit dietary preferences.
Ingredients
Scale
Meat and Broth
- 1 lb Ground Chicken (Can substitute with ground turkey or plant-based alternatives.)
- 4 cups Chicken Broth (Substitute with vegetable broth for vegetarian option.)
Vegetables and Aromatics
- 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 Seasonings
- 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
Thickening and Creaminess
- 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.)
- 2 tbsp Vegetable Oil (for sautéing)
Instructions
- Prepare the Base: Heat vegetable oil in an 11-inch casserole pot over medium heat until shimmering. This step ensures the oil is hot enough to sauté your aromatics properly.
- Sauté Onions: Add the chopped onion to the pot and cook for about 3-4 minutes, stirring occasionally, until it is almost browned and fragrant, building a flavorful foundation for your soup.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until it releases its aroma. This boosts the savory depth of the dish.
- Cook Ground Chicken: Add the ground chicken to the pot and season with cumin powder, paprika, and onion powder. Cook for about 5 minutes, stirring occasionally, until the meat is browned and cooked through.
- Add Mushrooms and Seasonings: Incorporate chopped mushrooms and season with salt and pepper. Continue cooking for another 2-3 minutes, allowing the mushrooms to soften and their flavors to meld.
- Add Vegetables and Broth: Mix in chopped celery, diced baby potatoes, chicken broth, and bay leaves. Cover the pot and simmer for about 10-12 minutes, until the potatoes are tender when pierced with a fork.
- Thicken the Soup: In a small bowl, whisk together the cornstarch and cream until smooth. Gradually add this mixture to the pot, stirring continuously until the soup thickens to a creamy consistency.
- Finish with Greens: Adjust salt and pepper to taste, then gently fold in the baby spinach. Stir just until the spinach wilts, preserving its vibrant color and nutrients.
Notes
- You can substitute ground chicken with ground turkey or plant-based alternatives for different dietary preferences.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- For a dairy-free option, replace cream with coconut milk or cashew cream.
- Smoked paprika adds a smoky flavor, but regular paprika works well too.
- If you prefer a thicker soup without cornstarch, partially mash the cooked potatoes in the pot.
- Feel free to swap baby spinach with kale or other leafy greens.
- Bell pepper can be used instead of celery for a slightly sweeter flavor.
