One chilly Thursday evening, I was staring at a half-empty fridge wondering how to turn a handful of basics into something that felt cozy and satisfying. Ground chicken was sitting in the fridge, and I was craving something warm but not fussy. So, I tossed together what became my creamy Italian ground chicken soup, and guess what? It was love at first spoonful. No hours simmering, no complicated prep—just a simple, creamy soup that feels like a hug in a bowl and comes together in just 30 minutes.
I’ve made this soup over a dozen times since that night, tweaking it just enough to get the balance of creaminess and Italian flavors right. It’s perfect for weeknights when you want something comforting but don’t want to spend all evening in the kitchen. If you’ve ever wondered how to make a hearty soup that’s both cozy and quick, this recipe is for you.
Why You’ll Love This Creamy Italian Ground Chicken Soup
Honestly, this soup has saved me on countless busy nights. Here’s why it’s a game-changer:
- Ready in 30 minutes — I timed it. From chopping to the first spoonful, it’s a fast, satisfying dinner. Perfect when you’re juggling work, homework, and everything else.
- Simple ingredients — No fancy or hard-to-find items. Most of what you need is probably already in your pantry or fridge.
- Comfort in a bowl — Creamy, savory, with just the right Italian seasoning kick. It satisfies that “warm and cozy” craving every time.
- Lean protein — Ground chicken keeps it lighter than traditional creamy chicken soups but still filling.
- Customizable — Add your favorite veggies or swap in pasta or rice for a heartier meal.
- Family-friendly — I’ve served this to picky eaters and everyone asks for seconds. The creaminess wins them over every time.
This soup is my secret weapon for “need dinner NOW” nights. It’s like a creamy Italian twist on classic comfort food, and it’s become a staple in our house.
Ingredients You’ll Need
Here’s the good news: this list looks longer than it is, but most are pantry staples. I’m picky about a few ingredients and I’ll explain why.
- Ground chicken (1 pound / 450g) — I like lean ground chicken for this soup. It cooks quickly and stays tender without getting greasy.
- Olive oil (2 tablespoons / 30ml) — Use good quality extra virgin if you have it. It adds a subtle fruitiness that lifts the soup.
- Yellow onion (1 medium, diced / about 200g) — Adds sweetness and depth. I avoid white onions here because they’re too sharp for this creamy base.
- Garlic (4 cloves, minced / about 1 tablespoon) — Don’t skip fresh garlic. It’s the backbone of the Italian flavor in this soup.
- Carrots (2 medium, diced / about 150g) — Adds slight sweetness and texture. You can swap for parsnips if you want a twist.
- Celery stalks (2, diced / about 100g) — Classic soup base veggies for that savory depth.
- Italian seasoning (2 teaspoons) — A blend of oregano, basil, thyme, and rosemary. If you don’t have Italian seasoning, use 1 teaspoon dried oregano plus 1 teaspoon dried basil.
- Chicken broth (4 cups / 960ml) — Low sodium is best so you can control the salt. Homemade or store-bought both work.
- Heavy cream (1 cup / 240ml) — Full-fat only. This is what makes the soup irresistibly creamy without being heavy.
- Parmesan cheese (½ cup / 50g, freshly grated) — Freshly grated melts better and adds that nutty, salty kick.
- Salt and pepper — To taste. I always start with less and adjust at the end.
- Fresh parsley (2 tablespoons, chopped) — Optional but adds a fresh pop of color and flavor.
- Red pepper flakes (¼ teaspoon, optional) — If you like a little heat, this adds a subtle kick without overpowering.
Pro tip: I always keep Italian seasoning and good quality chicken broth stocked because they make soups and sauces so much better.
Equipment Needed
You don’t need anything fancy to make this creamy Italian ground chicken soup. Here’s what I use and recommend:
- Large pot or Dutch oven — I use a 5-quart Dutch oven. It’s big enough to brown the chicken and simmer the soup without spills.
- Wooden spoon or silicone spatula — For stirring. I prefer wooden because it’s sturdy and doesn’t scratch my pots.
- Sharp knife and cutting board — For chopping veggies. A dull knife makes the garlic smell stronger and can tear the chicken.
- Measuring cups and spoons — For precise seasoning and liquids.
- Grater — For fresh Parmesan. A microplane grater works best for fine, even cheese.
Optional but handy:
- Ladle — For serving up hot soup bowls.
- Immersion blender — If you want a slightly creamier texture, you can blend part of the soup before adding the cream.
How to Make Creamy Italian Ground Chicken Soup: Step-by-Step
Alright, let’s get to the good stuff. This is exactly how I make this soup every time. No guesswork.
Step 1: Brown the Ground Chicken (5 minutes)
Heat 2 tablespoons olive oil in your large pot over medium-high heat. Add the ground chicken, breaking it up with your spoon. Cook until it’s no longer pink and starts to brown in spots—about 5 minutes. This browning adds great flavor, so don’t rush it. Once browned, transfer the chicken to a bowl and set aside.
Step 2: Sauté the Veggies (6 minutes)
In the same pot, add the diced onion, carrots, and celery. Cook over medium heat until softened, about 5-6 minutes. You want the onions translucent and the carrots starting to get tender. Toss in the minced garlic and cook for another 1 minute until fragrant—but be careful not to burn it.
Step 3: Add Seasonings and Broth (3 minutes)
Stir in the Italian seasoning, salt, pepper, and optional red pepper flakes. Pour in the chicken broth and scrape the bottom of the pot to lift up any browned bits—you want all that flavor in your soup. Bring everything to a gentle boil.
Step 4: Simmer the Soup (10 minutes)
Return the browned ground chicken to the pot. Lower the heat and let it simmer uncovered for about 10 minutes. This cooks the chicken through and lets the flavors meld together. The broth will reduce slightly and taste richer.
Step 5: Add Cream and Parmesan (3 minutes)
Turn the heat to low. Slowly stir in the heavy cream, then add the freshly grated Parmesan cheese a little at a time, stirring constantly. The cheese will melt into the soup, thickening it and adding that signature creamy texture. Taste and adjust salt and pepper as needed.
Step 6: Finish with Fresh Parsley and Serve
Stir in chopped fresh parsley for a burst of color and freshness. Ladle hot soup into bowls and enjoy immediately. This soup is delicious on its own or with crusty garlic bread on the side.
Expert Tips & Tricks
- Don’t rush browning the chicken. Those little crispy bits add serious flavor to your soup.
- Save the Parmesan for last. Adding cheese off the heat prevents it from clumping and keeps the soup smooth.
- Use low-sodium broth. It gives you control over the saltiness—always easier to add more than fix an oversalted soup.
- Room temperature cream. Cold cream can curdle when added to hot soup. Take it out of the fridge 15 minutes before cooking.
- Optional immersion blender trick: If you want a thicker, velvety texture, blend about one-third of the soup before adding cream and cheese.
- Make extra! Leftovers taste even better the next day after the flavors have had time to marry.
- Adding veggies? Spinach or kale stirred in at the end wilts beautifully and boosts nutrition.
Variations & Substitutions
Once you have the basic recipe down, it’s easy to make it your own. I’ve experimented with these twists:
- Meatball style: Shape the ground chicken into small meatballs instead of crumbling. Brown them first, then add to the soup to simmer.
- Veggie boost: Add diced zucchini or mushrooms with the carrots and celery. For a green twist, stir in kale or spinach at the end.
- Spicy Italian: Swap Italian seasoning for Cajun or add a pinch of smoked paprika for a smoky heat.
- Swap cream: Use half-and-half for a lighter version, but the soup won’t be as rich. Coconut cream works for dairy-free, but it changes the flavor.
- Grain or pasta addition: Stir in cooked orzo, small pasta shapes, or cooked rice in the last few minutes for a heartier meal.
If you’re curious about other quick chicken dinners, I’ve had success with recipes like creamy cowboy butter chicken and grilled chicken and broccoli bowls with creamy garlic sauce. Both come together in about the same time and deliver big flavor.
Serving & Storage
How to serve: This creamy Italian ground chicken soup shines on its own, but I like pairing it with garlic bread or a simple green salad dressed with balsamic vinaigrette. For a cozy meal, try roasted broccoli or green beans on the side.
Storing leftovers: Store soup in an airtight container in the fridge for up to 4 days. The soup thickens as it chills, so when reheating, warm gently on the stove with a splash of broth or cream to loosen it up. The microwave works in a pinch—heat in 30-second bursts, stirring in between, and add a splash of liquid if needed.
Freezing: I don’t recommend freezing this soup because the cream can separate and get grainy when thawed. Better to make fresh or enjoy leftovers within a few days.
Meal prep tip: Make the soup base ahead of time and store it without the cream and cheese. When ready to eat, reheat and stir in cream and Parmesan for best texture.
Nutrition Information
Not a nutritionist, but here’s a rough idea based on 6 servings:
| Calories | 320 |
|---|---|
| Protein | 25g |
| Carbohydrates | 10g |
| Fiber | 2g |
| Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 70mg |
| Sodium | 500mg |
| Calcium | 180mg |
It’s a good source of protein and calcium thanks to the chicken and Parmesan. The cream adds richness and fat (mostly saturated), so this is definitely a comfort-food treat. You can lighten it up using half-and-half or adding more veggies.
Final Thoughts
So that’s my creamy Italian ground chicken soup—a quick, cozy winner that’s become a staple in my kitchen. I’ve made it on rushed weeknights, lazy weekends, and even when unexpected guests showed up. It’s simple, satisfying, and packs real flavor without fuss.
This soup has saved me from takeout more times than I can count. Plus, it’s a great way to get dinner on the table without stress. Customize it with your favorite veggies or add-ins, but don’t skip the cream and Parmesan—that’s where the magic happens.
If you try this recipe, drop a comment and tell me how it turned out! I love hearing about your kitchen wins (and even the fails so we can troubleshoot together). Happy cooking, and may your soup pot always be full!
Frequently Asked Questions
Q: Can I use milk instead of heavy cream in this soup?
A: You can, but expect a thinner, less creamy soup. If you’re set on using milk, try whole milk and add a tablespoon of flour to help thicken it. Whisk the flour into the milk before adding to the soup to avoid lumps. I’ve done this when I was out of cream—works okay but not as indulgent.
Q: My soup turned out watery. What went wrong?
A: Usually that means the soup didn’t simmer long enough to reduce or you added too much liquid. Next time, let it simmer uncovered for the full 10 minutes or a bit longer. Also, add cream and cheese slowly off the heat; they help thicken the soup.
Q: Can I make this soup ahead of time?
A: Absolutely. You can prepare the soup base up to 2 days ahead and refrigerate. When ready to serve, reheat gently and stir in cream and Parmesan at the end. It won’t be quite as fresh but still delicious and saves time.
Q: Why did my soup get grainy or clumpy when I added the cheese?
A: That’s usually heat-related. Parmesan melts best off the heat or on very low heat. If you add cheese to boiling soup, it can seize and get grainy. Remove the pot from the burner before stirring cheese in. If it happens, try whisking in a splash of warm cream to smooth it out.
Q: Can I substitute ground turkey or beef for chicken?
A: Sure! Ground turkey works similarly to chicken and keeps it lighter. Ground beef will add a richer flavor but also more fat. Adjust cooking times slightly and drain excess fat if needed before adding broth.
Q: How do I reheat leftovers without drying out the soup?
A: Reheat on the stove over low heat with a splash of broth or cream. Stir frequently to keep it creamy. Microwave works too but heat in short bursts and stir in between, adding liquid if it seems thick.
Q: Can I freeze this creamy Italian ground chicken soup?
A: I don’t recommend freezing because cream-based soups tend to separate when thawed. Better to store leftovers in the fridge and eat within 4 days.
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Creamy Italian Ground Chicken Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A quick and cozy creamy Italian ground chicken soup that comes together in just 30 minutes, perfect for busy weeknights and comforting meals.
Ingredients
- 1 pound (450g) lean ground chicken
- 2 tablespoons (30ml) olive oil, extra virgin recommended
- 1 medium yellow onion, diced (about 200g)
- 4 cloves garlic, minced (about 1 tablespoon)
- 2 medium carrots, diced (about 150g)
- 2 celery stalks, diced (about 100g)
- 2 teaspoons Italian seasoning (or 1 teaspoon dried oregano plus 1 teaspoon dried basil)
- 4 cups (960ml) low sodium chicken broth
- 1 cup (240ml) heavy cream, full-fat
- ½ cup (50g) freshly grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ground chicken, breaking it up with a spoon. Cook until no longer pink and browned in spots, about 5 minutes. Transfer chicken to a bowl and set aside.
- In the same pot, add diced onion, carrots, and celery. Cook over medium heat until softened, about 5-6 minutes, until onions are translucent and carrots start to get tender. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Stir in Italian seasoning, salt, pepper, and optional red pepper flakes. Pour in chicken broth and scrape the bottom of the pot to lift browned bits. Bring to a gentle boil.
- Return browned ground chicken to the pot. Lower heat and simmer uncovered for about 10 minutes to cook chicken through and meld flavors.
- Turn heat to low. Slowly stir in heavy cream, then add Parmesan cheese a little at a time, stirring constantly until melted and soup thickens. Taste and adjust salt and pepper as needed.
- Stir in chopped fresh parsley for color and freshness. Ladle hot soup into bowls and serve immediately.
Notes
[‘Do not rush browning the chicken to develop flavor.’, ‘Add Parmesan cheese off the heat or on very low heat to prevent clumping.’, ‘Use low-sodium broth to control saltiness.’, ‘Bring cream to room temperature before adding to avoid curdling.’, ‘Optional: Blend one-third of the soup before adding cream for a thicker texture.’, ‘Leftovers taste better after flavors meld; reheat gently with added broth or cream.’, ‘Do not freeze soup as cream may separate; store in fridge up to 4 days.’, ‘Add spinach or kale at the end for extra nutrition.’, ‘For a lighter version, use half-and-half instead of heavy cream.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Sodium: 500
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 10
- Fiber: 2
- Protein: 25
Keywords: creamy soup, Italian soup, ground chicken soup, quick dinner, weeknight meal, comfort food, easy soup recipe
