Easy Ground Chicken Veggie Soup Recipe

Ingredients

• 454 g (1 lb)ground chicken
• 1 mediumyellow onion, chopped
• 1 mediumcarrot, sliced or diced
• 1 mediumcourgette, cubed or sliced
• 1 mediumsummer squash (or more courgette)
• 2 clovesgarlic, minced
• 425 g (15 oz)tin of petite diced tomatoes
• 1.44 litres (6 cups)chicken stock, homemade or shop-bought
• 100 g (1 cup)ditalini pasta or macaroni
• 30 ml (2 tablespoons)olive oil
• 1 teaspoonItalian seasoning or dried basil
• 1 teaspoondried oregano
• ½ teaspoon, optionalred pepper flakes
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Heat the oil

   Warm 30 ml (2 tablespoons) of olive oil over medium heat in a Dutch oven or a large, heavy-based soup pot.

2. 2

   Brown the chicken

   Add the ground chicken, 1 teaspoon of Italian seasoning, 1 teaspoon of dried oregano and, if using, ½ teaspoon of red pepper flakes. Cook over medium heat for about 6–7 minutes, breaking up the meat with a spoon as it browns.

3. 3

   Soften the vegetables

   Stir the carrot and onion into the browned chicken and cook for about 5 minutes, stirring often. Add the minced garlic towards the end and cook for about 1 minute, until fragrant.

4. 4

   Add the liquids

   Stir in the courgette, summer squash, 425 g (15 oz) tin of petite diced tomatoes and 1.44 litres (6 cups) of chicken stock.

5. 5

   Simmer the soup

   Bring the soup to the boil, then partially cover the pot and turn the heat to low. Simmer gently for 15 minutes to let the flavours come together.

6. 6

   Cook the pasta

   Add 100 g (1 cup) of ditalini pasta and cook for about 7 minutes, or until tender.

7. 7

   Adjust the seasoning

   Taste the soup and add salt and freshly ground black pepper as needed.

8. 8

   Ladle and serve

   Ladle into bowls and, if desired, top with freshly grated Parmesan and chopped fresh parsley leaves.

What is ground chicken veggie soup?

This is a hearty Italian-American-style soup built around ground chicken, vegetables, tomato and pasta. It draws on the familiar combination of Italian herbs and a savoury broth, making a straightforward meal in one pot.

The ground chicken browns directly in the pot, while the vegetables and pasta make the broth more substantial. Adding the pasta near the end helps it cook through without simmering for the full length of the soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 281 calories, 21g protein, 21g carbs, 11g fat.

The pasta, tomatoes and vegetables supply most of the carbohydrates, while ground chicken provides most of the protein. Olive oil and the chicken contribute much of the fat; serve a bowl with salad or extra vegetables if you want to add more produce alongside it.

Build flavour in the pot

Chicken: Break the mince into small pieces as it cooks so it browns more evenly and is easy to eat with a spoon. Give it about 6–7 minutes before adding the vegetables.

Herbs: Italian seasoning or dried basil, oregano and optional chilli flakes season the chicken early. This gives them time to mingle with the oil and the other ingredients as the soup simmers.

Add the vegetables in stages

Onion and carrot: Start these with the browned chicken and cook for about 5 minutes. Their head start helps them soften before the quicker-cooking vegetables go in.

Garlic and squash: Add garlic towards the end of the vegetable sauté, then stir in the courgette and summer squash with the tomatoes and stock. The later additions retain more shape during the simmer.

Simmer gently

Once the stock and tomatoes are in, bring the soup to a boil, then lower the heat and partially cover the pot. A gentle 15-minute simmer lets the flavours blend without reducing the broth too quickly.

Look for vegetables that are beginning to soften but still hold their shape. The pasta cooks afterwards, so there is no need to keep simmering the soup until every vegetable is very soft.

Get the pasta texture right

Ditalini or macaroni works well because the small shapes are easy to scoop up with the chicken and vegetables. Cook the pasta in the soup for about 7 minutes, checking that it is tender before serving.

Pasta continues to absorb liquid as it sits, so the soup may become thicker after cooking or during storage. If you prefer a looser broth, stir in a little extra stock when reheating.

Serving and finishing

Taste for salt and freshly ground black pepper after the pasta is cooked; the seasoning in the stock can affect how much extra salt the soup needs. Parmesan and chopped parsley are optional finishing touches mentioned in the method.

Serve it as a meal on its own or alongside crusty bread and a simple green salad. If serving the whole pot over several meals, keep in mind that the pasta will soften further as it stands.

Recipe notes & tips

• Use a large, heavy-based pot so the chicken and vegetables have room to cook evenly.
• Break the chicken into small pieces while browning to make it easier to distribute through the soup.
• Add the garlic near the end of the vegetable sauté so it has less time to catch on the bottom of the pot.
• Partially cover the pot during the simmer to let the soup cook gently.
• Taste the broth before adding salt, especially if your chicken stock is already seasoned.
• Check the pasta for tenderness at about 7 minutes, since shapes and brands can cook at different rates.

Variations

• Swap the squash: Use another courgette in place of the summer squash.
• Choose the pasta: Use macaroni instead of ditalini for a similar small pasta shape.
• Adjust the heat: Leave out the red pepper flakes for a milder soup.
• Change the herbs: Use dried basil in place of the Italian seasoning as listed.
• Add a topping: Finish bowls with freshly grated Parmesan and chopped parsley, if desired.

Common mistakes to avoid

• Crowding the pot: Use a large pot and break up the chicken so it browns rather than clumping together.
• Adding garlic too early: Stir it in near the end of the vegetable sauté and cook for about 1 minute.
• Boiling hard throughout: Reduce the heat after bringing the soup to the boil and let it simmer gently.
• Overcooking the pasta: Start checking it around the 7-minute mark and stop when tender.
• Adding salt without tasting: Check the finished broth first, as the stock may already be salty.

How to store

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat gently on the hob or in the microwave until piping hot, adding a splash of stock if the pasta has absorbed too much broth.

Frequently asked questions