Easy Ground Chicken Veggie Soup
This simple soup is brimming with great flavor from wholesome ingredients and packed with chicken, pasta and fresh vegetables.
Servings: 6
Calories: 316kcal
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
If the soup seems too thick or chunky, add more chicken broth at the end.
The amount of salt will depend on the kind of chicken broth you use. Low-sodium broth will require more seasoning. I recommend tasting the soup before adding salt and pepper and then adjusting the seasoning, as needed.
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.
Any small pasta shapes will work: diatlini, macaroni, orzo, small shells or even broken up spaghetti.
As the soup sits, the pasta will absorb a lot of the liquid. If making ahead, consider cooking the pasta separately in a pot of water, storing it (cooked) in an airtight container and add it to the soup when ready to serve.
Looking for more soups? Try some of my other healthy soup recipes.
Nutrition
Serving: 1bowl | Calories: 316kcal | Carbohydrates: 33g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 70mg | Sodium: 1027mg | Potassium: 953mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2047IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 3mg