This ground chicken soup is the ultimate winter warmer or comfort meal for autumn and fall. Loaded with fillings ingredients like baby potatoes, carrot, and chicken broth, this cozy soup will be an instant hit.
If you want a quick and easy comforting bowl of soup, look no further than this chicken and potato soup. Taking no longer than thirty minutes from scratch, it’s a warming appetizer or lazy winter dinner.
This is a budget-friendly recipe that can be made ahead or made in batches, and it’s also healthier than soups containing pork or beef. You can easily tweak the herbs and spices to suit your personal preferences, whether you like a touch of heat with smoked paprika or a hearty serving of wilted spinach.
Discover how to make this easy chicken soup with our full walkthrough and no-fuss recipe. Let’s get into it!
The best way to extend the shelf life of your ground chicken soup is to store it in the refrigerator. You should place the soup in the refrigerator no later than two hours after it has been prepared. You should place it in airtight containers, then bag it up. If stored in the refrigerator properly, it will last for three to four days.
If three to four days isn’t enough, you can freeze soup to keep it for longer. The soup can be frozen in an airtight container for up to six months.
Why is my chicken tough?
Chicken tends to turn tough if it’s overcooked. Make sure you caramelize the chicken at a low temperature, allowing the internal temperature to rise evenly with the outside.
Can you make it in a pressure cooker or instant pot?
The answer is yes. Be sure to cook the chicken and sauté the onions and garlic beforehand. On the high setting, cook all the ingredients for three hours. Finish the dish with heavy cream 30 minutes before the end.
How do you add flavor to chicken soup?
Spices such as cumin can add flavor to chicken soup, while celery and spinach help to add texture. Parsley, onion, and chives can also be added dried.
What herbs go well with chicken?
The best herbs to pair with chicken are parsley, rosemary, and thyme. When the herbs are steeped in the soup for between 10 and 30 minutes, they will impart a fresh and earthy flavor, complementing the other vegetables in the recipe. You can also use cilantro, garlic, thyme, marjoram, tarragon, sage, and oregano.
Can you put raw chicken in chicken soup?
As long as the chicken is cooked through, you can, but browning it ahead of time enhances the flavors.
How do you keep chicken moist in soup?
The best way to ensure chicken stays moist and doesn’t dry out is to make sure it hasn’t been overcooked before adding to the pot. Brining can help you achieve this. Brined chicken is infused with salt and water, which keeps it tender.
Ground Chicken and Potato Soup
- 2 lbs ground chicken or freshly ground chicken breast
- 2 yellow onions diced
- 1 ½ lbs baby potatoes cut into chunks
- 2 large carrots sliced
- 1 lb mushrooms sliced
- 2 stalks celery diced
- 2 cloves garlic minced
- 6 cups chicken broth
- salt and pepper to taste
Additions (All Optional)
- 1 tbsp cornstarch (for thickening)
- 1 cup spinach
- 1 tsp cumin
- 1 tsp smoked paprika
- In a pan over low heat, sauteé the garlic and onions. Once browned, add the ground chicken
- Add the mushrooms, potato chunks, celery, carrots, and chicken broth.
- Add salt and pepper. Add optional seasoning or spices, like cumin or smoked paprika.
- Leave the soup to simmer over medium heat for 10-12 minutes. The potatoes should turn tender. Add the cornstarch to thicken the soup.
- Add spinach. Place lid on pot and remove from heat. Leave for a few minutes to allow the spinach to wilt.
- Serve immediately.