Feeling chilly or craving something cozy? Ground chicken soup is your new best friend! These 16 recipes turn simple ingredients into hearty, flavorful bowls perfect for busy weeknights or lazy weekends. From classic comfort to zesty twists, there’s a soup here to warm your soul and delight your taste buds. Let’s dive into these delicious ideas—your next favorite meal awaits!
Classic Ground Chicken Noodle Soup
Kick off a cozy evening with this comforting classic that’s ready in a flash. You’ll love how the ground chicken makes it hearty yet light, and the whole thing comes together with minimal fuss. It’s the perfect bowl for when you need something warm and satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 pound ground chicken
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and sliced into rounds
– 2 celery stalks, diced
– 4 cups low-sodium chicken broth
– 2 cups water
– 6 ounces egg noodles
– 1 teaspoon dried thyme
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper (adjust to taste)
– 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
1. Heat the olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add the ground chicken to the pot, breaking it up with a spoon, and cook until no longer pink, 5–7 minutes. Tip: Don’t stir too often to let it brown slightly for more flavor.
3. Add the diced onion, sliced carrots, and diced celery to the pot, stirring to combine.
4. Cook the vegetables with the chicken, stirring occasionally, until they soften, about 5 minutes.
5. Pour in the low-sodium chicken broth and water, scraping the bottom of the pot to release any browned bits.
6. Stir in the dried thyme, salt, and black pepper.
7. Bring the mixture to a boil over high heat, then reduce to a simmer.
8. Let it simmer uncovered for 10 minutes to allow the flavors to meld.
9. Add the egg noodles to the pot, stirring to submerge them.
10. Cook the noodles in the simmering soup until tender, 8–10 minutes, following the package directions. Tip: Check a noodle by tasting it to avoid overcooking.
11. Remove the pot from the heat and let it sit for 2 minutes to thicken slightly.
12. Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Tip: For extra richness, stir in a splash of cream or a pat of butter just before serving.
Perfectly tender noodles soak up the savory broth, while the ground chicken adds a satisfying bite without being heavy. Serve it with crusty bread for dipping, or top with a sprinkle of grated Parmesan to make it even more indulgent on a chilly night.
Ground Chicken Tortilla Soup
Zesty and comforting, this ground chicken tortilla soup is the perfect cozy meal for chilly evenings. You’ll love how the savory broth comes together with minimal effort, and it’s packed with flavor that feels like a warm hug in a bowl. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground chicken
– 1 tbsp olive oil (or any neutral oil)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 jalapeño, seeded and diced (adjust to taste for spice)
– 1 tsp ground cumin
– 1 tsp chili powder
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup frozen corn
– 1 (15 oz) can black beans, rinsed and drained
– 1 lime, juiced
– Salt and pepper, to taste
– Toppings: tortilla strips, avocado slices, cilantro, shredded cheese (optional)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground chicken to the pot and cook, breaking it up with a spoon, until no pink remains, about 5-7 minutes.
3. Tip: Use a wooden spoon to crumble the chicken evenly for better texture.
4. Add 1 diced onion, 2 minced garlic cloves, and 1 diced jalapeño to the pot, stirring frequently until softened, about 3-4 minutes.
5. Stir in 1 tsp ground cumin and 1 tsp chili powder, cooking for 30 seconds until fragrant to bloom the spices.
6. Pour in 4 cups chicken broth and 1 can diced tomatoes, bringing the mixture to a boil over high heat.
7. Reduce heat to medium-low, then add 1 cup frozen corn and 1 can rinsed black beans, simmering uncovered for 15 minutes to meld flavors.
8. Tip: Simmer gently—avoid boiling to keep the broth clear and tender.
9. Stir in the juice of 1 lime, then season with salt and pepper to taste, adjusting as needed.
10. Tip: Taste the broth before adding salt, as the broth and beans may already be salty.
11. Ladle the soup into bowls and top with tortilla strips, avocado slices, cilantro, and shredded cheese if desired.
12. Delightfully hearty, this soup boasts a rich, slightly spicy broth with tender chicken and beans. The crispy tortilla strips add a fun crunch, making it a satisfying one-pot wonder—try serving it with extra lime wedges for a bright finish.
Hearty Ground Chicken and Vegetable Soup
Dreading the cold? This cozy soup is your answer. It’s packed with lean protein and veggies, making it a simple, satisfying meal you can whip up any night of the week.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground chicken
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 tsp salt (adjust to taste)
– 2 cups fresh spinach, roughly chopped
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat for 1 minute.
2. Add the ground chicken to the pot, breaking it apart with a spoon. Cook for 5-7 minutes until no pink remains.
3. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5 minutes until the onions are translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the chicken broth and diced tomatoes with their juices.
6. Add the dried thyme, black pepper, and salt to the pot. Stir to combine.
7. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15 minutes to allow the flavors to meld.
8. Stir in the chopped spinach and cook for 2 minutes until just wilted.
9. Remove the pot from the heat. Let the soup sit for 5 minutes before serving.
A rich, savory broth hugs tender vegetables and juicy chicken in every spoonful. For a fun twist, try topping it with a sprinkle of grated Parmesan or serving it alongside crusty bread for dipping.
Ground Chicken and Wild Rice Soup
Feeling the winter chill? You need this cozy ground chicken and wild rice soup in your life. It’s hearty, comforting, and comes together with minimal fuss—perfect for a busy weeknight when you crave something warm and satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground chicken
– 1 medium yellow onion, diced
– 3 medium carrots, peeled and diced
– 3 celery stalks, diced
– 3 cloves garlic, minced
– 6 cups chicken broth (low-sodium preferred)
– 1 cup uncooked wild rice blend
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 cup heavy cream (or half-and-half for a lighter option)
– 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat for 1 minute.
2. Add 1 lb ground chicken to the pot, breaking it up with a spoon, and cook for 5-7 minutes until no pink remains.
3. Tip: Use a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
4. Add 1 diced onion, 3 diced carrots, and 3 diced celery stalks to the pot, stirring to combine.
5. Cook the vegetables for 5-7 minutes until they start to soften.
6. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Pour in 6 cups chicken broth and 1 cup uncooked wild rice blend, stirring to mix.
8. Add 1 tsp dried thyme and 1/2 tsp black pepper, stirring once.
9. Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 30-35 minutes until the rice is tender.
10. Tip: Check the rice at 30 minutes—it should be chewy but not hard.
11. Stir in 1/2 cup heavy cream and heat for 2-3 minutes until warmed through.
12. Tip: For a thicker soup, let it simmer uncovered for an extra 5 minutes after adding the cream.
13. Ladle the soup into bowls and garnish with 2 tbsp chopped fresh parsley if desired.
Comforting and rich, this soup has a creamy texture with the satisfying chew of wild rice. The ground chicken adds a hearty, savory depth that pairs perfectly with the sweet carrots and earthy thyme. Try serving it with crusty bread for dipping or a simple green salad on the side to round out the meal.
Ground Chicken Pho-Inspired Soup
Mmm, you know those cozy soup cravings that hit on a chilly evening? This Ground Chicken Pho-Inspired Soup is my go-to when I want something comforting but don’t have hours to simmer broth. It’s a quick, flavorful twist on the classic, packed with aromatic spices and tender chicken.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground chicken (or ground turkey for a swap)
– 1 tbsp vegetable oil (or any neutral oil)
– 4 cups low-sodium chicken broth
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, peeled and grated
– 1 cinnamon stick (or ½ tsp ground cinnamon)
– 2 star anise pods (optional, but adds authentic flavor)
– 1 tbsp fish sauce (adjust to taste)
– 1 tbsp soy sauce (use low-sodium if preferred)
– 8 oz rice noodles
– 2 cups bean sprouts
– ¼ cup fresh cilantro, chopped
– 2 green onions, thinly sliced
– 1 lime, cut into wedges
– Sriracha or chili oil for serving (optional)
Instructions
1. Heat the vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.
2. Add the ground chicken to the pot and cook for 5–7 minutes, breaking it up with a spoon until no pink remains and it’s lightly browned.
3. Tip: If the chicken releases a lot of liquid, drain it for a richer flavor, but keep a bit for moisture.
4. Stir in the sliced onion, minced garlic, and grated ginger, cooking for 3–4 minutes until the onion softens and the mixture becomes fragrant.
5. Pour in the chicken broth, then add the cinnamon stick and star anise pods, bringing the soup to a boil over high heat.
6. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
7. Tip: Taste the broth after 10 minutes and add more fish sauce or soy sauce if desired for a balanced savory note.
8. While the soup simmers, cook the rice noodles according to package directions, usually in boiling water for 5–7 minutes until tender, then drain and set aside.
9. Remove the cinnamon stick and star anise pods from the soup with tongs or a spoon.
10. Stir in the fish sauce and soy sauce, simmering for an additional 2 minutes to incorporate.
11. Tip: For a clearer broth, skim off any foam that rises to the top during simmering.
12. Divide the cooked rice noodles among four bowls, then ladle the hot soup over the noodles.
13. Top each bowl with bean sprouts, chopped cilantro, and sliced green onions.
14. Serve immediately with lime wedges on the side for squeezing and Sriracha or chili oil if you like a spicy kick.
Hearty and aromatic, this soup has a light yet satisfying broth with tender chicken and chewy noodles. The fresh toppings add a crunchy contrast, making it perfect for a quick weeknight dinner—try pairing it with a side of spring rolls for a full meal!
Ground Chicken and Quinoa Soup
On a chilly evening, you want something cozy and healthy. This ground chicken and quinoa soup is just that—it’s packed with protein and comes together in one pot. You’ll love how simple and satisfying it is.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground chicken
– 1 medium onion, diced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 6 cups chicken broth
– 1 cup quinoa, rinsed
– 1 tsp dried thyme
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper (adjust to taste)
– 2 cups fresh spinach
– Juice of 1 lemon
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 lb ground chicken and cook for 5–7 minutes, breaking it up with a spoon until no pink remains.
3. Add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks; sauté for 5 minutes until softened.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 6 cups chicken broth and bring to a boil over high heat.
6. Add 1 cup rinsed quinoa, 1 tsp dried thyme, 1 tsp salt, and ½ tsp black pepper; reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender.
7. Stir in 2 cups fresh spinach and cook for 2 minutes until wilted.
8. Remove from heat and stir in juice of 1 lemon.
Enjoy this soup’s hearty texture from the quinoa and tender chicken, with a bright kick from the lemon. It’s perfect with crusty bread or topped with grated Parmesan for extra flavor.
Ground Chicken and Sweet Potato Soup
Picture this: a cozy bowl of soup that’s both hearty and healthy, perfect for those chilly evenings. You’ll love how the ground chicken and sweet potatoes come together in this simple, one-pot meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 1 tablespoon olive oil (or any neutral oil)
- 1 pound ground chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
- 4 cups chicken broth (low-sodium if preferred)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup baby spinach, packed
- Optional: 1/4 cup heavy cream for extra richness
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add 1 pound ground chicken to the pot, breaking it up with a spoon, and cook until no longer pink, 5-7 minutes.
- Stir in 1 diced onion and 2 minced garlic cloves, cooking until the onion is translucent, about 4 minutes.
- Add 2 cubed sweet potatoes, 4 cups chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the sweet potatoes are fork-tender, 15-20 minutes.
- Tip: For a creamier texture, mash some of the sweet potatoes against the side of the pot with a spoon.
- Stir in 1 cup baby spinach and cook just until wilted, about 2 minutes.
- Tip: If using, add 1/4 cup heavy cream now and stir to combine for a richer soup.
- Remove the pot from the heat and let it sit for 5 minutes to allow the flavors to meld.
- Tip: Taste and adjust seasoning with more salt or pepper if needed, but avoid vague adjustments.
- Ladle the soup into bowls and serve immediately.
The soup has a comforting, slightly chunky texture from the tender sweet potatoes, with a savory depth from the chicken and herbs. Try topping it with a sprinkle of fresh parsley or a dollop of sour cream for an extra touch—it’s delicious with crusty bread on the side for dipping.
Ground Chicken and Spinach Soup
Perfect for a chilly evening, this ground chicken and spinach soup is a cozy, one-pot wonder that comes together quickly. You’ll love how the tender chicken and fresh spinach create a satisfying bowl that feels both light and hearty.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 tablespoon olive oil (or any neutral oil)
- 1 pound ground chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium recommended)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 4 cups fresh spinach, roughly chopped
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
- Add 1 pound ground chicken to the pot, breaking it up with a spoon into small crumbles.
- Cook the chicken for 5-7 minutes, stirring occasionally, until no pink remains and it’s lightly browned. Tip: Don’t overcrowd the pot to ensure even browning.
- Add 1 diced onion and 2 minced garlic cloves to the pot with the chicken.
- Cook for 3-4 minutes, stirring frequently, until the onion is softened and translucent.
- Pour in 4 cups chicken broth and 1 can of undrained diced tomatoes.
- Stir in 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the soup to a boil over high heat, then reduce to a simmer. Tip: Simmering gently helps meld the flavors without overcooking the ingredients.
- Let the soup simmer uncovered for 15 minutes, stirring occasionally.
- Add 4 cups chopped fresh spinach to the pot. Tip: Stir the spinach in just until wilted to preserve its vibrant color and nutrients.
- Cook for 2-3 minutes, until the spinach is wilted and bright green.
- Remove the pot from heat and let it sit for 2 minutes before serving.
Velvety with tender chicken and pops of fresh spinach, this soup has a rich, savory broth brightened by the tomatoes. Serve it with crusty bread for dipping, or top it with a sprinkle of Parmesan cheese for an extra cozy touch.
Ground Chicken and Barley Soup
Let’s be real—sometimes you just need a cozy, no-fuss soup that feels like a hug in a bowl. This ground chicken and barley soup is exactly that: hearty, healthy, and perfect for a chilly evening when you want something satisfying without a ton of effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground chicken
– 1 medium onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 1 cup pearl barley, rinsed
– 1 tsp dried thyme
– 1 bay leaf
– Salt and black pepper, to taste (adjust as you go)
– 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the ground chicken and cook for 5–7 minutes, breaking it up with a spoon until no pink remains.
3. Tip: If the chicken releases a lot of liquid, drain it for a richer flavor, but it’s fine to skip if you’re in a hurry.
4. Add the diced onion, carrots, and celery to the pot and cook for 5 minutes, stirring occasionally, until the vegetables soften.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Pour in the chicken broth and add the rinsed barley, dried thyme, and bay leaf.
7. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
8. Tip: Check the barley at 25 minutes—it should be tender but still chewy, not mushy.
9. Remove the bay leaf and season the soup with salt and black pepper to your liking.
10. Tip: Let the soup sit off the heat for 5 minutes before serving to allow the flavors to meld together.
11. Ladle the soup into bowls and garnish with fresh parsley if desired.
Buttery barley and tender chicken make this soup wonderfully filling, with a savory broth that’s just right for dipping crusty bread. Try topping it with a sprinkle of grated Parmesan or a dollop of sour cream for an extra creamy twist—it’s a simple upgrade that feels totally indulgent.
Ground Chicken and Mushroom Soup
Perfect for a cozy winter evening, this ground chicken and mushroom soup is a comforting one-pot meal that’s both hearty and healthy. You’ll love how the savory flavors come together with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 pound ground chicken
– 8 ounces cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup whole milk (or half-and-half for extra richness)
– 1 teaspoon dried thyme
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
– 2 tablespoons all-purpose flour
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.
2. Add 1 pound ground chicken to the pot and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
3. Stir in 8 ounces sliced cremini mushrooms, 1 diced yellow onion, and 2 minced garlic cloves.
4. Cook the mixture for 8-10 minutes, stirring occasionally, until the vegetables soften and release their juices.
5. Sprinkle 2 tablespoons all-purpose flour over the ingredients and stir constantly for 1 minute to cook off the raw flour taste.
6. Gradually pour in 4 cups chicken broth while stirring to prevent lumps from forming.
7. Add 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
8. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes.
9. Stir in 1 cup whole milk and simmer for an additional 5 minutes until heated through.
10. Remove the pot from the heat and let the soup rest for 5 minutes before serving.
Enjoy the creamy texture with tender chunks of chicken and earthy mushrooms in every spoonful. It pairs wonderfully with crusty bread or a simple green salad for a complete meal.
Ground Chicken and Corn Chowder
Brrr, it’s getting chilly out there—perfect for a cozy, one-pot meal that’ll warm you right up. This ground chicken and corn chowder is hearty, creamy, and packed with flavor, making it an ideal weeknight dinner when you’re craving something comforting but don’t want to fuss. You’ll love how simple it is to throw together, and it’s sure to become a family favorite in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground chicken (or ground turkey for a swap)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and cubed (about 2 cups)
– 2 cups frozen corn kernels (thawed for quicker cooking)
– 4 cups chicken broth (low-sodium if you prefer)
– 1 cup heavy cream (or half-and-half for a lighter option)
– 1 tsp dried thyme
– Salt and pepper (adjust to taste)
– Optional: chopped fresh parsley for garnish
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat for about 1 minute until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning—this releases its aroma without bitterness.
4. Add the ground chicken to the pot, breaking it up with a spoon, and cook for 5-7 minutes until no pink remains, stirring occasionally to brown evenly.
5. Stir in the cubed potatoes and thawed corn kernels, coating them with the chicken mixture.
6. Pour in the chicken broth and add the dried thyme, bringing the mixture to a boil over high heat.
7. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 15 minutes until the potatoes are fork-tender.
8. Stir in the heavy cream and season with salt and pepper, then simmer uncovered for 5 more minutes to thicken slightly—avoid boiling to prevent curdling.
9. Remove from heat and let it sit for 2 minutes to allow flavors to meld before serving.
10. Ladle into bowls and garnish with chopped fresh parsley if desired.
Enjoy the creamy texture with tender chunks of potato and sweet corn, balanced by the savory ground chicken. It’s delicious on its own or paired with crusty bread for dipping, and leftovers taste even better the next day as the flavors deepen.
Ground Chicken and Tomato Basil Soup
Just picture this: a cozy bowl of Ground Chicken and Tomato Basil Soup on a chilly evening. You get savory ground chicken, tangy tomatoes, and fresh basil all simmered together. It’s a simple, comforting meal that feels homemade and satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb ground chicken (or ground turkey for a swap)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 4 cups chicken broth (low-sodium if preferred)
– 1 tsp dried oregano
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/4 cup fresh basil, chopped (plus extra for garnish)
– 1/2 cup heavy cream (optional, for richness)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
4. Add 1 lb ground chicken to the pot, breaking it up with a spoon, and cook until no pink remains, about 5-7 minutes.
5. Pour in 1 can crushed tomatoes and 4 cups chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
6. Stir in 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes to let the flavors meld.
8. Stir in 1/4 cup chopped fresh basil and 1/2 cup heavy cream if using, and heat through for 2 minutes.
9. Ladle the soup into bowls and garnish with extra fresh basil.
Rich and hearty, this soup has a velvety texture from the tomatoes and a savory depth from the chicken. Serve it with crusty bread for dipping or over cooked pasta to make it a fuller meal—it’s versatile enough for any weeknight dinner.
Ground Chicken and Kale Soup
Let’s be real—some nights you just need a big, cozy bowl of soup that’s both nourishing and easy to pull together. This ground chicken and kale soup is exactly that: a one-pot wonder packed with protein and greens, perfect for a chilly evening or a quick weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 pound ground chicken
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 (14.5-ounce) can diced tomatoes, undrained
– 4 cups chopped kale, stems removed
– 1 teaspoon dried oregano
– ½ teaspoon salt (adjust to taste)
– ¼ teaspoon black pepper (adjust to taste)
– 1 tablespoon lemon juice (freshly squeezed for best flavor)
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the ground chicken to the pot and cook, breaking it up with a spoon, until no pink remains, about 5–7 minutes.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 3–4 minutes.
4. Pour in the chicken broth and diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits for extra flavor.
5. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered for 10 minutes.
6. Add the chopped kale, dried oregano, salt, and black pepper, stirring until the kale wilts slightly, about 2–3 minutes.
7. Continue simmering the soup for another 5 minutes until the kale is tender but still vibrant green.
8. Remove the pot from the heat and stir in the lemon juice just before serving.
9. Ladle the soup into bowls and enjoy hot.
So, what you get is a brothy, comforting soup with tender ground chicken and hearty kale that holds its texture. The lemon juice brightens everything up, making it feel light yet satisfying. Try topping it with a sprinkle of Parmesan or a dollop of Greek yogurt for a creamy twist.
Ground Chicken and Chickpea Soup
Let’s be real—some nights you just need a cozy, one-pot meal that comes together fast. This ground chicken and chickpea soup is exactly that: hearty, healthy, and packed with flavor. You’ll love how simple it is to whip up on a busy weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground chicken
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 4 cups low-sodium chicken broth
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup fresh spinach
– Salt and black pepper, to taste (adjust as needed)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb ground chicken to the pot, breaking it up with a spoon, and cook for 5–7 minutes until no longer pink.
3. Stir in 1 diced yellow onion and 2 minced garlic cloves, cooking for 3–4 minutes until softened and fragrant.
4. Sprinkle in 1 tsp ground cumin and 1/2 tsp smoked paprika, stirring for 30 seconds to toast the spices and enhance their flavor.
5. Pour in 4 cups low-sodium chicken broth, scraping the bottom of the pot to release any browned bits for extra depth.
6. Add 1 can drained chickpeas and 1 can undrained diced tomatoes, bringing the soup to a gentle boil.
7. Reduce heat to medium-low, cover the pot, and simmer for 15 minutes to let the flavors meld together.
8. Stir in 1 cup fresh spinach until just wilted, about 1–2 minutes, to keep it vibrant and tender.
9. Season with salt and black pepper to taste, starting with a pinch and adjusting as needed.
Vibrant and satisfying, this soup has a rich broth with tender chickpeas and savory chicken that’ll warm you right up. Try topping it with a squeeze of lemon or a sprinkle of fresh herbs for a bright finish—it’s perfect with crusty bread on the side.
Ground Chicken and Zucchini Soup
Perfect for a chilly evening, this cozy ground chicken and zucchini soup comes together quickly with simple ingredients. You’ll love how the zucchini softens into tender bites while the ground chicken adds hearty protein.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 tablespoon olive oil (or any neutral oil)
- 1 pound ground chicken
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium zucchini, diced into ½-inch pieces
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
- Heat olive oil in a large pot over medium heat for 1 minute.
- Add ground chicken to the pot, breaking it up with a spoon.
- Cook the chicken for 5–7 minutes until no pink remains, stirring occasionally.
- Add diced onion and minced garlic to the pot.
- Sauté for 3–4 minutes until the onion is translucent and fragrant.
- Stir in diced zucchini, cooking for 2 minutes to slightly soften.
- Pour in chicken broth, scraping any browned bits from the bottom of the pot (this adds flavor).
- Add dried oregano, black pepper, and salt to the pot.
- Bring the soup to a boil over high heat.
- Reduce heat to low, cover the pot, and simmer for 15 minutes until zucchini is tender.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Warm and comforting, this soup has a light broth with tender zucchini and savory ground chicken that meld together beautifully. Try serving it with a sprinkle of grated Parmesan or a side of crusty bread for dipping—it’s a versatile dish that’s equally great for weeknights or casual gatherings.
Ground Chicken and Ginger Soup
Unexpectedly comforting and packed with flavor, this Ground Chicken and Ginger Soup is the cozy meal you didn’t know you needed. It’s perfect for chilly evenings when you want something warming and wholesome without spending hours in the kitchen. You’ll love how the fresh ginger brightens up the savory broth.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground chicken
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp fresh ginger, grated (peeled first)
– 6 cups low-sodium chicken broth
– 2 medium carrots, peeled and sliced into thin rounds
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 4 green onions, thinly sliced (white and green parts separated)
– Salt, as needed (adjust after tasting)
Instructions
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat for 1 minute until shimmering.
2. Add the ground chicken to the pot, breaking it up with a wooden spoon into small crumbles.
3. Cook the chicken for 5-7 minutes, stirring occasionally, until it is no longer pink and lightly browned.
4. Add the diced yellow onion to the pot and cook for 3-4 minutes, stirring frequently, until softened and translucent.
5. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to release their flavors.
6. Pour in the low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
7. Add the sliced carrots and soy sauce to the broth, stirring to combine all ingredients.
8. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes.
9. Stir in the sesame oil and the white parts of the sliced green onions, simmering for an additional 2 minutes.
10. Taste the soup and add salt only if needed, since the soy sauce provides saltiness.
11. Ladle the hot soup into bowls and garnish with the green parts of the sliced green onions.
Rich and aromatic, this soup has a light yet satisfying broth with tender chicken and sweet carrot bites. The ginger adds a gentle warmth that makes it feel especially nourishing. Try serving it over a scoop of cooked rice or with a side of crusty bread for a more filling meal.
Summary
Tasty, versatile, and perfect for any night, these ground chicken soups offer endless comfort. We hope you find a new family favorite in this collection! Give a recipe a try, then drop a comment to tell us which one you loved. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
