This easy, one-pot Ground Chicken Vegetable Soup with pasta is going to be a fall favorite in your house. It’s a balanced, nutritious meal everyone (including kids) will love. This simple soup is brimming with great flavor from wholesome ingredients and packed with chicken, pasta and fresh vegetables.
Jump to:
The Easiest Ground Chicken Soup
There's nothing like a large pot of soup or chili simmering on a chilly fall day. And this Ground Chicken and Vegetable Soup with Pasta is a quick and easy one-pot meal your entire family will love! Seriously, my kids love to bring this soup to school in their lunch box thermoses.
It’s like the perfect marriage of my Chicken Meatball Soup and Ground Chicken Stuffed Zucchini recipes and can also be made using ground turkey. Packed with pasta and chunks of ground chicken and a variety of tender vegetables, this hearty soup is a balanced and nutritious, colorful and kid-friendly meal they’ll ask for again and again.
Made with fresh and wholesome ingredients, it’s a great meal all on its own. But I also like to pair it with a simple salad or sandwich for lunch or serve as a starter for a larger meal. It’s also the perfect comfort food for a chilly autumn afternoon when you're just cozying under a blanket with your favorite show.
This recipe is featured in this roundup of 20 Healthy Recipes Using Ground Chicken.
Ingredient notes
-
Lean Ground Chicken - Ground turkey can also be used. Use store-bought or grind your own using my tips below
-
Chicken Broth - Good quality chicken broth is a must for this soup. I used the base of my Polish Chicken Soup as broth for this soup. If you're low on time, I recommend Imagine Organic Chicken Broth.
-
Veggies: Zucchini, Summer Squash, Carrots - use fresh vegetables. I find frozen veggies get too limp when cooked in a soup.
-
Fresh Garlic and Onion - Use a white or yellow onion. Do not use a red onion as it will discolor the broth.
-
Pasta - Use a short form pasta like ditalini or macaroni
-
Olive oil - for sauteing the chicken and vegetables
-
Herbs and Spices - Italian seasoning or basil, oregano, salt, and black pepper
Substitutions & Alterations
- Feel free to use whatever veggies you have on hand: peas, sweet potatoes, bell peppers, broccoli
- Ground chicken can be swapped for chicken sausage - you can skip the herbs if using sausage
- Ground turkey or ground beef can be used. If using beef, I suggest swapping the chicken broth for beef or vegetable broth
- If you don’t have summer squash, you can swap it for more zucchini
- Any small pasta shape will work: ditalini, macaroni, orzo, small shells or even broken up pieces of spaghetti.
- If you don’t want to use pasta, swap it for diced potatoes
- You can use egg noodles in place of the short pasta
- Add a few handfuls of baby spinach near the end to get your greens
- Whisk in a small amount of warmed heavy cream for a creamy ground chicken soup
How to make Ground Chicken Veggie Soup
- Heat your oil in a Dutch oven or a large soup pot with a thick bottom.
- Add the ground chicken and sprinkle it with Italian seasoning, oregano and red pepper flakes, if using (Image 1).
- Cook the ground chicken on medium heat, breaking up the meat as you go, until browned. About 6-7 minutes.
- Add the carrots and onions, and cook everything together for 5 minutes stirring often (Image 2). Towards the end, add minced garlic, stir and cook until fragrant, 1 extra minute or so.
- To the chicken and veggies mixture add diced zucchini, summer squash, canned petite cut tomatoes and broth (Image 3).
- Bring to a boil, partially cover with a lid and cook the soup for 15 minutes on low.
- Add ditalini pasta and cook until pasta is soft, 7 minutes or so. Taste and season with salt and pepper (Image 4).
- To Serve: Top with freshly grated parmesan cheese and fresh parsley leaves.
How to Serve Ground Chicken and Vegetable Soup
This delicious soup is a hearty meal all on its own, but it deserves to be paired with any of the following for a complete and delicious lunch or dinner option.
- Top it with some freshly grated parmesan cheese and fresh parsley or other fresh herbs
- You can also top it with thin sliced red bell pepper and green onions
- With a piece of crusty bread or a sandwich - try it with my BLAT Sandwich or this Easy Ham and Cheese Wrap
- With a side salad - Beet & Feta Salad, Greek Chickpea Salad or my La Scala Chopped Salad
How to store leftover soup
Store leftover soup in a well-sealed, airtight container in the refrigerator for 3-4 days.
I don’t recommend freezing this soup with the pasta already added. The pasta gets kind of mushy and unpleasant when defrosted and reheated. Instead, freeze the soup without the pasta and make fresh pasta when you are ready for the soup. Frozen without the pasta, soup will be at its best up to 6 months.
To reheat on the stove: Place your soup in a medium pot and heat on medium-high heat for about 5-7 minutes until heated through completely.
To reheat in the microwave: Place soup in a microwave safe dish and heat on high for 1 minute. Stir and heat again for another 1-2 minutes until hot.
Recipe FAQs
Follow these simple steps for how to easily make your own fresh ground chicken at home.
Use fresh, boneless and skinless chicken breasts
Trim any excess fat from the chicken and discard
Cut the chicken into medium-large pieces
If your electric stand mixer has a grinder attachment, consult the manual instructions for using
If not, the easiest way to make ground chicken is in the food processor. After trimming the fat and cutting the chicken into pieces, place the pieces in the food processor and pulse on high until you reach a consistent ground texture.
Lastly, you can pound the chicken with a tenderizer mallet or the flat side of a cleaver, then mince the chicken by hand with the blade of the cleaver or a large sharp knife.
Yes! This recipe will also work with ground beef or ground turkey. Use either in the same amount as the ground chicken. If using ground beef, opt for a beef broth or stock.
If your stand mixer has a grinder attachment, you can use that. If not, the easiest way to make ground chicken at home is in the food processor. Trim the fat and cut the chicken into pieces, place in the food processor, and pulse on high until you reach a consistent ground texture.
As an Amazon Affiliate I earn a small commission from purchases made from affiliate links.
Recipe
Easy Ground Chicken Veggie Soup
Equipment
Ingredients
- 1 lb ground chicken
- 1 yellow onion medium, chopped
- 1 carrot medium, sliced or diced
- 1 zucchini medium, cubed or sliced
- 1 summer squash can swap for more zucchini
- 15 oz petite diced tomatoes 1 can
- 6 cups chicken broth homemade or store bought
- 1 cup ditalini pasta or macaroni
- 2 garlic cloves minced
- 2 tablespoon olive oil
- 1 teaspoon Italian seasoning or dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- salt and freshly ground pepper to taste
Instructions
- Heat oil in a Dutch oven or a large soup pot with a thick bottom.
- Add ground chicken, sprinkle with Italian seasoning, oregano and red pepper flakes (if using). Cook on medium, breaking up the meat until browned, 6-7 minutes.
- Add carrots and onions, and cook together for 5 minutes stirring often. Towards the end, add minced garlic, stir and cook until fragrant, 1 extra minute or so.
- To the chicken and veggies mixture add diced zucchini, summer squash, canned petite cut tomatoes and broth.
- Bring to a boil, partially cover with a lid and cook the soup for 15 minutes on low.
- Add ditalini pasta and cook until pasta is soft, 7 minutes or so.
- Taste and season with salt and pepper.
- Serve with freshly grated parmesan cheese and fresh parsley leaves.
Notes
Nutrition
You may also like
Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Cyndi says
I was just looking for good fall recipes. Added. Thank you!
Bogusia says
A light, delicious soup, this is the recipe I was looking for
Laurie says
It notes a serving is one bowl. What would that measure out in cups? The measurements are important with my eating program. I can't wait to try this! It sounds wonderful!
Agnieszka says
Hi Laurie. This recipe makes 6 bowls. I haven't measured how many cups in a bowl but I'm estimating about 1 and a half of soup per bowl. Good luck with your eating program!
Jessie says
This was very good!
Agnieszka says
I'm glad you liked it, Jessie!
Pru says
I made this tonight; it was amazing. I’m going to make this regularly for meals and to use for lunches during the week. Thanks for the tip on cooking the pasta separately when making ahead. We have a new favorite soup!
Agnieszka says
Awesome!