Description

This Ground Chicken Soup is a warm and hearty comfort food that’s perfect for cozying up on chilly days. Combining tender ground chicken, fresh vegetables, and flavorful spices, this soup offers a satisfying blend of textures and tastes. Enhanced with creamy broth thickened by cornstarch and cream, and brightened with fresh baby spinach, it’s an easy-to-make, nourishing dish that can be customized with various substitutions to suit dietary preferences.

Ingredients

Scale

Meat and Protein

1 lb Ground Chicken (Can substitute with ground turkey or plant-based alternatives.)

Vegetables

1 medium Onion, chopped (white or yellow)
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)

Liquids and Dairy

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)

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

Thickener

2 tbsp Cornstarch (Can be left out if mashing potatoes instead)

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Instructions

Heat Oil: Heat vegetable oil in an 11-inch casserole pot over medium heat until shimmering, preparing the base for sautéing the aromatics.
Sauté Onion: Add chopped onion to the pot and sauté for about 3-4 minutes, stirring occasionally, until the onions are almost browned and soft.
Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, ensuring the garlic doesn’t burn.
Cook Ground Chicken: Add the ground chicken to the pot. Season with cumin powder, paprika, and onion powder. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and cooked through.
Incorporate Mushrooms: Add the chopped mushrooms to the pot and season with salt and pepper. Cook for another 2-3 minutes, allowing the mushrooms to soften and release flavor.
Add Vegetables and Broth: Mix in chopped celery, diced baby potatoes, chicken broth, and bay leaves. Cover the pot and cook over medium heat for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Thicken Soup: In a small bowl, whisk together the cornstarch and cream until smooth. Slowly add this mixture to the soup pot, stirring continuously until the soup thickens slightly.
Season and Add Spinach: Adjust salt and pepper to taste. Gently fold in the baby spinach and cook just until wilted, preserving its bright color and nutrients.
Serve and Enjoy: Remove bay leaves before serving. Ladle the soup into bowls and enjoy this comforting and flavorful meal.

Notes

You can substitute ground chicken with ground turkey or a plant-based protein for different dietary preferences.
Vegetables like bell pepper, carrots, kale, or other preferred veggies can be used as substitutes.
Use vegetable broth and non-dairy cream alternatives such as coconut milk or cashew cream for a vegetarian or dairy-free version.
If you prefer a thicker texture without cornstarch, mash some of the cooked potatoes directly into the soup.
Adjust spices according to your taste preference; smoked paprika adds a nice depth of flavor.
Be sure to remove bay leaves before serving, as they are not edible.