Description

A rich, creamy, and comforting one-pot soup featuring lean ground chicken, Italian herbs, and fresh vegetables in a velvety cheese broth. Perfect for a cozy family dinner.

Ingredients

Scale

1 tablespoon olive oil
1 pound lean ground chicken
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream alternative (e.g., unsweetened coconut cream)
1 cup whole milk
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese (suitable)
1/2 cup shredded mozzarella cheese (suitable)
2 cups fresh spinach, chopped
1 medium carrot, diced
1 celery stalk, diced
1/2 teaspoon red pepper flakes (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add ground chicken and cook until browned, 5-7 minutes. Remove and set aside.
In the same pot, sauté onion for 3-4 minutes until soft. Add garlic and cook for 1-2 minutes until fragrant.
Return chicken to pot. Add broth, cream alternative, milk, basil, oregano, salt, pepper, and red pepper flakes (if using). Stir well.
Bring to a simmer and cook for 10-15 minutes. Reduce heat to low.
Add Parmesan cheese, stir until melted. Add mozzarella cheese and stir until soup is creamy.
Stir in spinach, carrot, and celery. Cook for 5-7 minutes until vegetables are tender. Adjust seasoning and serve.

Notes

For a slow cooker version: Brown chicken and onions, then add all ingredients except cream, milk, and cheeses to the cooker. Cook on low for 6-8 hours. Stir in cream, milk, and cheeses 30 minutes before serving.
Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering soup.

Prep Time: 15 min
Cook Time: 35 min
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 6g
Sodium: 850mg
Fat: 28g
Saturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 32g