Description
This comforting One Pot Creamy Italian Ground Chicken Soup combines tender ground chicken, aromatic herbs, and fresh vegetables simmered to perfection in a creamy broth. Perfect for a quick and hearty meal, this soup is easy to prepare and features a delightful blend of Italian flavors with optional fresh spinach for added nutrition.
Ingredients
Scale
Meat and Oils
- 1 lb ground chicken
- 1 tablespoon olive oil
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 cups fresh spinach (optional, for added greens)
Herbs and Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Liquids and Dairy
- 4 cups chicken broth
- 1 cup heavy cream (or coconut cream for a dairy-free version)
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground chicken and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
- Sauté Vegetables: Add the chopped onion, garlic, carrot, and celery to the pot and sauté for another 4-5 minutes, until the vegetables soften.
- Add Herbs and Spices: Stir in the dried oregano, basil, and crushed red pepper flakes (if using), and cook for 1 minute to release their flavors.
- Simmer the Soup: Pour in the chicken broth, bringing the mixture to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together and the vegetables to fully soften.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Continue to cook for an additional 5 minutes until the soup thickens slightly.
- Season and Add Spinach: Season with salt and pepper to taste, then add the spinach if using. Stir until the spinach wilts into the soup.
- Garnish and Serve: Remove from heat and garnish with fresh chopped parsley before serving.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan cheese or use a dairy-free alternative.
- Adjust crushed red pepper flakes to control the soup’s spiciness or omit for a milder flavor.
- Fresh spinach is optional but adds vibrant color and nutrients.
- Use low-sodium chicken broth if you want to control the salt content better.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
