Chicken Vegetable Soup Recipe

This hearty, warming Ground Chicken Vegetable Soup is made with tender ground chicken, fresh garden vegetables, and savory herbs, ready in just 40 minutes. Simmering the browned meat directly in the broth creates a deep, rich flavor foundation without needing hours on the stove. I love making this for a quick weeknight dinner when I need something nutritious but effortless.

Why This Classic Works

Ground chicken is often overlooked for soup recipes, but it actually cooks faster than whole breasts and ensures you get a bit of protein in every single spoonful. I realized that browning the meat first releases fond (those tasty brown bits) on the bottom of the pot, which instantly deepens the flavor of the broth once the liquid is added.

Many soup recipes can result in bland or rubbery meat, but this method keeps the texture tender and pleasant. By sautéing the vegetables in the rendered chicken fat, the entire dish feels cohesive and rich, proving you don’t need heavy cream to make a satisfying bowl of soup.

Ground Chicken Vegetable Soup Ingredients

• 1 lb ground chicken (93% lean preferred)
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, peeled and sliced into rounds
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 6 cups chicken broth (low sodium)
• 2 medium russet potatoes, peeled and cubed
• 1 cup frozen peas or green beans
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

How To Make Ground Chicken Vegetable Soup

1. Brown the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground chicken and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove chicken to a plate.
2. Sauté Aromatics: In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes until the onion softens, scraping up any browned bits from the chicken. Stir in the minced garlic, thyme, and oregano, cooking for another minute until fragrant.
3. Simmer the Soup: Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
4. Finish and Serve: Stir the cooked ground chicken back into the pot along with the frozen peas. Simmer for 2-3 minutes until everything is heated through. Taste and season generously with salt and pepper before serving with fresh parsley.

Recipe Tips

• Don’t over-stir: When browning the chicken, let it sit undisturbed for a minute or two to develop a nice golden crust before breaking it up.
• Uniform chopping: Cut your potatoes and carrots into similar-sized pieces so they finish cooking at the same time without one turning to mush.
• Broth control: Use low-sodium chicken broth so you can control the saltiness yourself at the very end.
• Add acidity: If the soup tastes “flat,” try adding a teaspoon of lemon juice or apple cider vinegar right before serving to brighten the flavors.

What To Serve With Soup

Crusty bread or garlic toast is essential for dipping into the savory broth and soaking up the juices. A simple green salad with a sharp vinaigrette also pairs beautifully, as the acidity cuts through the savory richness of the meat and potatoes.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months; just let it cool completely before freezing and thaw overnight in the fridge before reheating on the stove.

FAQs

• Can I use ground turkey instead? Yes, ground turkey works perfectly as a 1:1 substitute for ground chicken in this recipe.
• Do I have to peel the potatoes? No, you can leave the skins on for extra texture and nutrients, just make sure to scrub them well.
• Can I make this in a slow cooker? Absolutely. Brown the meat and veggies first, then add everything to the slow cooker (except peas) and cook on Low for 6-7 hours. Add peas at the end.
• Is this soup gluten-free? Yes, as long as you check your chicken broth label to ensure it is certified gluten-free.
• Can I add pasta? Yes, add small pasta shapes like ditalini in the last 10 minutes of cooking, but you may need an extra cup of broth.

Nutrition

• Calories: 265
• Total Fat: 10g
• Saturated Fat: 2.5g
• Cholesterol: 75mg
• Sodium: 850mg
• Total Carbohydrate: 22g
• Protein: 24g

Try More Recipes:

• Chicken Noodle Soup Recipe
• Chilis Chicken Enchilada Soup Recipe
• Creamy Cajun Chicken Pasta Soup Recipe

Ground Chicken Vegetable Soup

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Ground Chicken Vegetable Soup features tender meat, chunky potatoes, and savory herbs in a rich broth, ready in 40 minutes. This hearty, one-pot meal is perfect for busy weeknights.

Ingredients

• 1 lb ground chicken (93% lean preferred)

• 1 tbsp olive oil

• 1 yellow onion, diced

• 3 carrots, peeled and sliced into rounds

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried oregano

• 6 cups chicken broth (low sodium)

• 2 medium russet potatoes, peeled and cubed

• 1 cup frozen peas or green beans

• Salt and black pepper to taste

• Fresh parsley, chopped (for garnish)

Directions

• Brown the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground chicken and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove chicken to a plate.
• Sauté Aromatics: In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes until the onion softens, scraping up any browned bits from the chicken. Stir in the minced garlic, thyme, and oregano, cooking for another minute until fragrant.
• Simmer the Soup: Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
• Finish and Serve: Stir the cooked ground chicken back into the pot along with the frozen peas. Simmer for 2-3 minutes until everything is heated through. Taste and season generously with salt and pepper before serving with fresh parsley.