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This soup starts with just the right base. You will need: - 1 pound ground chicken - 6 cups low-sodium chicken broth Next, we add fresh veggies. They give the soup great taste and color. Here are the essentials: - Diced onion - Minced garlic - Chopped carrots - Chopped celery - Diced bell pepper (any color) - Diced zucchini - Chopped green beans Good flavor comes from the right spices. You will need: - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 1 tablespoon fresh parsley (for garnish) Each ingredient plays a key role in making the soup tasty and healthy. The ground chicken adds protein, while the broth gives a rich base. The mix of vegetables brings crunch and nutrition. Finally, the herbs and spices tie all the flavors together. {{ingredient_image_2}} Start by heating one tablespoon of olive oil in a large pot over medium heat. When the oil is hot, add one diced onion. Cook the onion until it turns soft and clear, about five minutes. This step adds a lot of flavor to your soup. Next, add two minced garlic cloves. Stir and cook for one more minute. This makes the kitchen smell great! Now, it's time to add the main ingredients. Put in one pound of ground chicken. Use a wooden spoon to break it apart. Cook the chicken for five to seven minutes, until it is brown and no longer pink. Once the chicken is ready, toss in two chopped carrots and two chopped celery stalks. Cook these for three to four minutes, so they soften a bit. Then, add one diced bell pepper, one diced zucchini, and one cup of chopped green beans. Stir everything together and cook for another five minutes. This keeps the veggies crunchy and tasty. Pour in six cups of low-sodium chicken broth and one can of diced tomatoes with juice. Season the mix with one teaspoon of dried thyme and one teaspoon of dried oregano. Add salt and pepper to taste. Stir everything well to blend the flavors. Increase the heat until the soup starts to boil. Once it's boiling, lower the heat to a simmer. Cover the pot and let it cook for 15 to 20 minutes. This helps the flavors mix and taste even better. After that, taste the soup and adjust the seasoning if needed. If you want a thinner soup, add a splash of water. Serve hot, and don't forget to garnish with fresh parsley! To make your ground chicken veggie soup truly shine, focus on the aromatics. Start by sautéing the onion until it turns clear. This step builds a solid flavor base. After that, add minced garlic and cook it until fragrant. This mix of onion and garlic adds depth to your soup. Don’t forget to balance your seasoning. Use salt and pepper to enhance the taste and add dried thyme and oregano for a warm, earthy feel. Sometimes you want your soup thicker or thinner. If your soup is too thick, add a splash of water or broth. Stir it in and let it warm up. For a thicker soup, let it simmer longer. This helps the flavors meld and reduces excess liquid. You can also mash some of the veggies to create a creamier texture. Serving your soup well makes it more enjoyable. Use deep bowls to hold the hot soup. Add a slice of crusty bread on the side for dipping. This adds heartiness to the meal. For a pop of color, sprinkle fresh parsley on top. It brightens the dish and adds a fresh taste. Enjoy the warmth and comfort of your beautiful soup! Pro Tips Use Fresh Herbs: Fresh herbs like basil or cilantro can elevate the flavor of the soup. Add them just before serving for a burst of freshness. Customize Your Veggies: Feel free to substitute or add any vegetables you have on hand. This recipe is versatile and can accommodate your favorites! Make it Ahead: This soup tastes even better the next day. Make a big batch and store leftovers in the fridge for an easy meal later. Adjust the Thickness: If you prefer a thicker soup, you can blend a portion of it using an immersion blender before serving. {{image_4}} You can switch the ground chicken with other proteins. Ground turkey works well and is lean. You can also try ground beef for a richer taste. If you want a plant-based option, use lentils or crumbled tofu. These swaps add a fun twist to the soup. Each protein brings its own flavor, making your meal unique. Feel free to add different vegetables based on the season. Spinach or kale adds great nutrients and color. Sweet potatoes provide a hearty texture and sweetness. Broccoli and cauliflower are also tasty choices. You can mix and match veggies based on what you have. This keeps the soup fresh and exciting. Want to add some heat? Consider adding red pepper flakes or diced jalapeños. A little goes a long way in giving your soup a kick. For unique flavors, try adding a splash of soy sauce or a hint of ginger. You can also add fresh herbs like basil or cilantro for extra depth. These simple changes can elevate your soup to a new level. Store leftover soup in an airtight container. Let it cool before sealing. Place it in the fridge within two hours of cooking. This keeps the soup fresh and safe to eat. It is best to eat leftovers within three to four days. To freeze the soup, let it cool completely first. Then, pour it into freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze the soup for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove until hot. Stir it well to mix any ingredients that settle. In the fridge, the soup lasts about three to four days. In the freezer, it stays good for up to three months. Always check for signs of spoilage before eating. If it smells off or looks strange, throw it away. Yes, you can use frozen veggies. They save time and add nutrients. Look for mixed bags of frozen vegetables. They work well in this soup. Just add them straight to the pot. No need to thaw first. This keeps it simple and quick. To lower the carbs, swap some veggies. Use less carrot and potato. Add more leafy greens like spinach or kale. You can also skip the beans. This keeps the soup light and fresh. Another tip is to choose low-carb chicken broth. It makes a tasty difference. This soup pairs well with many sides. Try crusty bread or rolls for dipping. A green salad adds crunch and freshness. You can also serve it with cheese sticks for extra flavor. If you want something warm, serve it with garlic bread. These options make the meal complete and satisfying. This article shared how to create a tasty Ground Chicken Veggie Soup. We covered essential ingredients like ground chicken, broth, and fresh vegetables. You learned step-by-step instructions for prep, cooking, and seasoning. Useful tips helped you master flavor and consistency. Variations let you mix in different proteins or spices. Finally, you got storage tips to keep your soup fresh. This dish is easy, nutritious, and adaptable for everyone. Enjoy your cooking and the delicious rewards that follow!

Hearty Ground Chicken Veggie Soup

A nutritious and flavorful 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 diced tomatoes (14 oz)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 tablespoon fresh parsley, chopped

Instructions
 

  • Begin by heating the olive oil in a large pot over medium heat.
  • Once the oil is hot, add the diced onion. Sauté the onion until it turns translucent, which should take about 5 minutes.
  • Add the minced garlic to the pot and cook for another minute until it becomes fragrant.
  • Incorporate the ground chicken into the pot, using a wooden spoon to break it up as it cooks. Continue cooking until the chicken is browned and no longer pink, approximately 5-7 minutes.
  • Once the chicken is cooked, add the chopped carrots and celery. Sauté these vegetables for about 3-4 minutes until they start to soften.
  • Stir in the diced bell pepper, zucchini, and green beans. Cook for an additional 5 minutes.
  • Pour the low-sodium chicken broth into the pot, followed by the diced tomatoes with their juice. Sprinkle in the dried thyme, oregano, salt, and pepper. Mix everything well.
  • Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer gently for 15-20 minutes.
  • After simmering, taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed.
  • Ladle the hot soup into bowls and garnish with a sprinkle of fresh parsley.

Notes

Serve with crusty bread for a wholesome meal.
Keyword chicken, healthy, soup, vegetables