Easy Ground Chicken Veggie Soup Recipe

Ingrédients

• 1 lb ground chicken
• 1 medium yellow onion, chopped
• 1 medium carrot, sliced or diced
• 1 medium zucchini, cubed or sliced
• 1 medium summer squash (can swap for more zucchini)
• 2 garlic cloves, minced
• 15 oz canned petite diced tomatoes
• 6 cups chicken broth (homemade or store bought)
• 1 cup ditalini pasta or macaroni
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning or dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Préparation

1. 1

   Heat the oil: In a Dutch oven or a large heavy-bottomed soup pot, heat 2 tablespoons of olive oil over medium heat.

2. 2

   Cook ground chicken with herbs: Add the ground chicken to the pot, sprinkle with 1 teaspoon Italian seasoning, 1 teaspoon dried oregano, and ½ teaspoon red pepper flakes if using. Cook on medium heat, breaking up the meat with a spoon, until browned, about 6-7 minutes.

3. 3

   Sauté vegetables and garlic: Add the chopped carrots and onions to the browned chicken. Cook together for about 5 minutes, stirring often. Towards the end, add the minced garlic and cook until fragrant, about 1 minute.

4. 4

   Add zucchini, squash, tomatoes, and broth: Stir in the diced zucchini, summer squash, 15 oz can of petite diced tomatoes, and 6 cups of chicken broth.

5. 5

   Simmer the soup: Bring the soup to a boil, then partially cover with a lid and reduce heat to low. Let it cook gently for 15 minutes to allow the flavors to meld.

6. 6

   Cook pasta in soup: Add 1 cup of ditalini pasta and cook until the pasta is tender, about 7 minutes.

7. 7

   Season to taste: Taste the soup and adjust seasoning with salt and freshly ground pepper as needed.

8. 8

   Serve: Ladle the soup into bowls and serve topped with freshly grated Parmesan cheese and chopped fresh parsley leaves if desired.