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