20 Hearty Ground Chicken Soup Recipes Comforting

Perfect for chilly evenings or when you simply crave a cozy meal, these 20 hearty ground chicken soup recipes are comfort in a bowl. Whether you’re after a quick weeknight dinner or a soul-warming weekend treat, this roundup has something for every taste. Get ready to ladle up flavor-packed soups that’ll keep you coming back for seconds—let’s dive in!

Classic Ground Chicken Noodle Soup

Perfect for those cozy nights when you need a hug in a bowl, this Classic Ground Chicken Noodle Soup is my go-to comfort food. I love how the tender ground chicken and slurpable noodles come together in a savory broth—it’s the kind of dish my grandma used to make when I was feeling under the weather.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground chicken (preferably 90% lean)
• 1 medium yellow onion, diced (about 1 cup)
• 2 carrots, peeled and sliced into rounds (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth (or homemade for extra flavor)
• 2 cups wide egg noodles (or sub with your favorite pasta)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add ground chicken and cook, breaking it up with a wooden spoon, until no pink remains, about 5–6 minutes. Tip: Don’t overcrowd the pot—browning the chicken in batches ensures even cooking.
3. Stir in onion, carrots, and celery. Sauté until veggies soften, about 5 minutes.
4. Add garlic and cook until fragrant, 30 seconds.
5. Pour in chicken broth, scraping the bottom of the pot to release any browned bits. Tip: This adds depth to the soup’s flavor!
6. Stir in thyme, bay leaf, and a pinch of salt and pepper. Bring to a boil.
7. Reduce heat to medium-low, cover, and simmer for 10 minutes to let flavors meld.
8. Add egg noodles and cook uncovered until al dente, about 8 minutes. Tip: Check noodles a minute early to avoid overcooking.)
9. Discard bay leaf and season with additional salt and pepper if needed.
10. Ladle into bowls and garnish with fresh parsley.

Rich and satisfying, this soup has a delicate balance of tender chicken, hearty noodles, and aromatic broth. Try topping it with a squeeze of lemon or a sprinkle of grated Parmesan for an extra layer of flavor.

Spicy Thai Ground Chicken Soup

Hungry for something bold and comforting? This Spicy Thai Ground Chicken Soup is my go-to when I crave a quick, flavor-packed meal—it’s like a hug in a bowl with a kick of heat. I love how the fragrant herbs and creamy coconut milk balance the spice, and it’s ready in under 30 minutes (perfect for those nights when takeout sounds tempting but homemade feels better).

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 lb ground chicken (sub ground turkey for a leaner option)
• 3 cloves garlic, minced (use a microplane for extra fine mincing)
• 1 tbsp fresh ginger, grated (freeze leftover ginger for future use)
• 4 cups chicken broth (low-sodium preferred)
• 1 (13.5 oz) can coconut milk (shake well before opening)
• 2 tbsp red curry paste (adjust to taste—start with 1 tbsp for milder heat)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp lime juice (freshly squeezed for brightest flavor)
• 1 cup bell peppers, thinly sliced (any color)
• 1/4 cup fresh cilantro, chopped (stems and leaves—they’re flavorful!)

Instructions

1. Heat coconut oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add ground chicken and cook, breaking it into small crumbles with a wooden spoon, until no pink remains, 5–6 minutes. Tip: Don’t stir too often—letting the chicken brown slightly adds depth.
3. Stir in garlic and ginger, cooking until fragrant, 30 seconds.
4. Add red curry paste and cook, stirring constantly, for 1 minute to bloom the spices.
5. Pour in chicken broth and coconut milk, scraping the bottom of the pot to release any browned bits. Bring to a gentle boil.
6. Reduce heat to medium-low, add bell peppers, and simmer until peppers are tender-crisp, 4–5 minutes. Tip: For softer peppers, add them earlier with the broth.
7. Remove from heat and stir in fish sauce and lime juice. Taste and adjust seasoning if needed. Tip: If too spicy, add a pinch of sugar to balance.
8. Garnish with cilantro just before serving.

Gorgeously creamy with a fiery backbone, this soup is fantastic over steamed jasmine rice or with a side of crispy wonton strips for texture. The tender chicken and crunchy peppers make every spoonful dynamic—leftovers taste even better the next day as the flavors meld!

Creamy Ground Chicken and Vegetable Soup

Kind of like a cozy hug in a bowl, this creamy ground chicken and vegetable soup is my go-to when I need something comforting yet wholesome. I love how the tender chicken and vibrant veggies come together in a silky, creamy broth—perfect for those nights when you want dinner to feel a little indulgent without too much effort.

Ingredients

• 1 lb ground chicken (or turkey for a leaner option)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (yellow or white works best)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (adjust to taste)
• 4 cups chicken broth (low-sodium preferred)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 tsp dried thyme (fresh works too, use 1 tbsp)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper (freshly cracked for best flavor)
• 1 cup frozen peas (no need to thaw)
• 2 tbsp all-purpose flour (for thickening)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground chicken and cook, breaking it up with a wooden spoon, until no pink remains, about 5–6 minutes. Tip: Don’t overcrowd the pot—browning the chicken well adds depth of flavor.
3. Add diced onion, carrots, and celery. Sauté until veggies soften, about 5 minutes, stirring occasionally.
4. Stir in minced garlic and cook until fragrant, about 30 seconds. Tip: Garlic burns easily, so keep the heat moderate.
5. Sprinkle flour over the mixture and stir to coat evenly, cooking for 1 minute to remove the raw flour taste.
6. Pour in chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a gentle boil.
7. Reduce heat to low and stir in heavy cream, thyme, salt, and pepper. Simmer for 10 minutes to let flavors meld. Tip: If the soup thickens too much, add a splash of broth or water.
8. Add frozen peas and cook for another 2–3 minutes until heated through.

Hearty and velvety, this soup is fantastic with a sprinkle of fresh parsley or a side of crusty bread for dipping. The peas add a pop of sweetness, while the creamy broth makes every spoonful utterly satisfying.

Ground Chicken Tortilla Soup

My go-to comfort food on busy weeknights is this hearty Ground Chicken Tortilla Soup—it’s packed with flavor, ready in under 30 minutes, and always hits the spot. I love how versatile it is; sometimes I’ll toss in extra veggies or spice it up with a dash of hot sauce, depending on my mood.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground chicken
• 1 small yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder (adjust to taste)
• 4 cups chicken broth (low-sodium preferred)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 lime, juiced (about 2 tbsp)
• Salt and pepper to taste
• Optional toppings: shredded cheese, avocado, cilantro, tortilla strips

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add ground chicken and cook, breaking it up with a spatula, until no pink remains, 5–6 minutes. Tip: Don’t overcrowd the pot—this ensures even browning.
3. Stir in diced onion and cook until translucent, about 3 minutes, then add garlic, cumin, and chili powder. Cook for 30 seconds until fragrant.
4. Pour in chicken broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Tip: Simmering longer deepens the flavors, but 15 minutes is the minimum.
5. Stir in lime juice, then season with salt and pepper. Tip: Taste before adding salt if using regular broth.

You’ll love the tender ground chicken mingling with the smoky broth and sweet corn—it’s a texture party! Serve it topped with crunchy tortilla strips and creamy avocado for the ultimate bite.

Ground Chicken and Rice Soup

This cozy ground chicken and rice soup has been my go-to comfort food ever since I discovered how effortlessly it comes together on busy weeknights. Trust me, once you try the tender chicken, fluffy rice, and savory broth combo, you’ll be hooked too!

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground chicken (thawed if frozen)
– 1 small yellow onion, diced (about 1 cup)
– 2 carrots, peeled and diced (about ¾ cup)
– 2 celery stalks, diced (about ¾ cup)
– 3 garlic cloves, minced (or 1 tbsp pre-minced)
– 6 cups low-sodium chicken broth (or water + 2 bouillon cubes)
– 1 cup long-grain white rice (rinsed)
– 1 tsp dried oregano (or 1 tbsp fresh)
– ½ tsp black pepper (adjust to taste)
– 1 tsp salt (adjust to taste)
– 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat (about 30 seconds until shimmering).
2. Add ground chicken, breaking it apart with a wooden spoon, and cook until no pink remains (5–6 minutes). Tip: Don’t overcrowd—browning adds flavor!
3. Stir in onion, carrots, and celery; sauté until onions turn translucent (4–5 minutes).
4. Add garlic and cook until fragrant (30 seconds), stirring constantly to prevent burning.
5. Pour in chicken broth, scraping the bottom of the pot to lift any browned bits.
6. Stir in rice, oregano, salt, and pepper. Tip: Rinsing rice removes excess starch for fluffier results.
7. Bring to a boil, then reduce heat to low, cover. Simmer until rice is tender (15–18 minutes). Tip: Check at 15 minutes—overcooked rice turns mushy.
8. Remove from heat and stir in parsley.

Just like that, you’ve got a bowl of warmth with juicy chicken, perfectly tender rice, and a broth that’s rich but not heavy. Try topping it with a squeeze of lemon or a sprinkle of red pepper flakes for a bright kick!

Ground Chicken Minestrone Soup

Unbelievably cozy and packed with flavor, this Ground Chicken Minestrone Soup is my go-to when I need a hearty meal that comes together fast. I love how the ground chicken makes it feel lighter than traditional minestrone, but trust me—it’s just as satisfying. Plus, it’s a great way to sneak in extra veggies (my kids never notice!).

Ingredients

• 1 tbsp olive oil (or avocado oil)
• 1 lb ground chicken (lean or regular both work)
• 1 small yellow onion, diced (about 1 cup)
• 2 carrots, diced (about ¾ cup)
• 2 celery stalks, diced (about ½ cup)
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes (undrained)
• 4 cups low-sodium chicken broth
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow macaroni)
• 2 cups baby spinach (packed)
• Salt and black pepper to taste (start with ½ tsp salt)
• Grated Parmesan cheese for serving (optional but highly recommended)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add ground chicken and cook, breaking it up with a spoon, until no pink remains, about 5–6 minutes. Tip: Don’t stir too often—letting it brown slightly adds flavor.
3. Add onion, carrots, and celery. Cook, stirring occasionally, until veggies soften, about 5 minutes.
4. Stir in garlic and cook until fragrant, about 30 seconds.
5. Pour in diced tomatoes (with juices) and chicken broth. Scrape the bottom of the pot to release any browned bits.
6. Add oregano, thyme, and salt. Bring to a boil, then reduce heat to a simmer. Let cook uncovered for 10 minutes.
7. Stir in beans and pasta. Simmer until pasta is al dente, about 8–10 minutes (check package instructions). Tip: If the soup thickens too much, add ½ cup water.
8. Turn off heat. Stir in spinach until wilted, about 1 minute. Taste and adjust salt and pepper.

Kind of magical how this soup balances richness and freshness—the tender pasta and beans make it hearty, while the spinach adds a bright finish. Serve it with a sprinkle of Parmesan and crusty bread for dipping, or try topping it with a drizzle of pesto for an extra herby kick.

Ground Chicken and Kale Soup

Unbelievably cozy and packed with flavor, this Ground Chicken and Kale Soup has become my go-to weeknight dinner—especially when I’m craving something hearty but don’t want to spend hours in the kitchen. It’s the kind of dish that somehow feels indulgent yet light, and my kids even gobble it up (kale and all!).

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground chicken (thigh meat for extra flavor)
– 1 small yellow onion, diced (about 1 cup)
– 2 garlic cloves, minced
– 4 cups low-sodium chicken broth (homemade if you have it!)
– 1 bunch kale, stems removed and leaves chopped (about 4 cups)
– 1 tsp dried thyme (or 1 tbsp fresh)
– 1/2 tsp red pepper flakes (adjust to taste)
– Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 30 seconds.
2. Add ground chicken, breaking it up with a wooden spoon, and cook until no pink remains, 5–6 minutes. Tip: Don’t stir too often—letting it brown slightly adds depth.
3. Stir in diced onion and cook until translucent, about 3 minutes, scraping up any browned bits.
4. Add minced garlic and cook until fragrant, 30 seconds.
5. Pour in chicken broth, scraping the bottom of the pot to release any stuck-on flavor.
6. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
7. Stir in chopped kale, thyme, red pepper flakes, salt, and black pepper.
8. Simmer until kale is tender but still vibrant, 5–7 minutes. Tip: Overcooking kale turns it bitter.
9. Taste and adjust seasoning if needed. Tip: A squeeze of lemon at the end brightens everything up!
But what I love most is how the tender kale melts into the savory broth, while the ground chicken keeps it satisfying. Serve it with crusty bread for dunking, or top with grated Parmesan for a salty kick.

Ground Chicken and Sweet Potato Soup

Nothing warms the soul quite like a hearty bowl of soup, especially when it’s packed with flavor and nutrients like this ground chicken and sweet potato combo. I first stumbled on this recipe during a busy weeknight when I needed something quick yet satisfying—now it’s a staple in my rotation. The subtle sweetness of the potatoes balances perfectly with the savory chicken, making it a crowd-pleaser every time.

Ingredients

• 1 lb ground chicken (or turkey for a leaner option)
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
• 1 tbsp olive oil (or any neutral oil)
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth (homemade adds extra flavor)
• 1 tsp ground cumin (adjust to taste)
• ½ tsp smoked paprika
• Salt and black pepper (start with ½ tsp salt, adjust later)
• 2 cups fresh baby spinach (or kale for extra texture)
• 1 tbsp lime juice (brightens the flavors)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion and sauté until translucent, 3-4 minutes, stirring occasionally to prevent burning.
3. Stir in the garlic and cook until fragrant, 30 seconds—don’t let it brown.
4. Add the ground chicken, breaking it apart with a wooden spoon, and cook until no pink remains, 5-6 minutes. Tip: Season with a pinch of salt here to build flavor.
5. Stir in the sweet potatoes, cumin, smoked paprika, ½ tsp salt, and black pepper, coating everything evenly.
6. Pour in the chicken broth, bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes, or until sweet potatoes are fork-tender. Tip: Skim off any foam for a clearer broth.
7. Stir in the spinach and lime juice, cooking just until the spinach wilts, 1-2 minutes. Tip: Taste and adjust salt now—the broth should be well-balanced.

Ladle this cozy soup into bowls and enjoy the tender sweet potatoes against the savory chicken, with a hint of smokiness from the paprika. For a fun twist, top with avocado slices or a dollop of Greek yogurt for creaminess.

Ground Chicken and Corn Chowder

Last night, as a summer storm rolled in, I found myself craving something cozy yet light—enter this creamy, comforting Ground Chicken and Corn Chowder. It’s the kind of dish that feels like a hug but won’t weigh you down, perfect for those unpredictable July evenings when the weather can’t make up its mind.

Ingredients

• 1 lb ground chicken (or turkey for a richer flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 small yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 red bell pepper, diced (swap for poblano for heat)
• 2 cups fresh or frozen corn kernels (thaw if frozen)
• 1 medium russet potato, peeled and diced (½-inch cubes)
• 4 cups chicken broth (low-sodium preferred)
• 1 cup half-and-half (or whole milk for lighter texture)
• 1 tsp smoked paprika (regular works too)
• ½ tsp dried thyme
• Salt and black pepper (start with ½ tsp salt, adjust later)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground chicken, breaking it apart with a wooden spoon. Cook until no pink remains, 5–6 minutes. Tip: Don’t stir too often—letting it brown slightly adds flavor.
3. Add onion, garlic, and bell pepper. Sauté until softened, 4–5 minutes, scraping up any browned bits.
4. Stir in corn, potato, broth, paprika, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Simmer uncovered until potatoes are tender, 12–15 minutes. Tip: Test a potato piece—it should pierce easily with a fork.
5. Pour in half-and-half, stirring gently. Heat through for 2–3 minutes (do not boil). Tip: For extra creaminess, blend 1-cup portion of the soup and stir it back in.
6. Ladle into bowls, garnish with parsley, and serve. For a fun twist, top with crispy bacon or a sprinkle of cheddar.

Fresh and hearty, this chowder strikes the perfect balance—sweet corn and smoky paprika play off the tender chicken, while the potatoes add just enough heft. I love dunking crusty sourdough into the creamy broth, but tortilla chips add a crunchy contrast!

Ground Chicken and Quinoa Soup

Oh, how I love a cozy bowl of soup—especially one that’s hearty yet light enough for any season. This Ground Chicken and Quinoa Soup has been my go-to lately, packed with protein and just the right amount of warmth. I even sneak in extra veggies when my kids aren’t looking!

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground chicken (preferably lean)
• 1 small yellow onion, diced (about 1 cup)
• 2 carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (adjust to taste)
• 6 cups low-sodium chicken broth
• 1 cup uncooked quinoa (rinsed well)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper (to taste, but start with 1/2 tsp salt)
• 2 cups baby spinach (packed)
• 1 tbsp lemon juice (freshly squeezed, for brightness)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground chicken and cook, breaking it up with a spoon, until no pink remains, about 5–6 minutes. Tip: Don’t overcrowd the pot—browning adds flavor!
3. Add onion, carrots, and celery. Sauté until veggies soften, about 5 minutes, stirring occasionally.
4. Stir in garlic and cook until fragrant, 30 seconds.
5. Pour in chicken broth, then add quinoa, thyme, bay leaf, salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes (quinoa should be tender). Tip: Stir occasionally to prevent sticking.
7. Remove bay leaf, then stir in spinach until wilted, about 1 minute.
8. Turn off heat and stir in lemon juice. Taste and adjust seasoning if needed. Tip: A pinch of red pepper flakes adds a nice kick!

Fluffy quinoa and tender ground chicken make every spoonful satisfying, while the lemon brightens it all up. Try topping with avocado or a sprinkle of Parmesan for extra richness—it’s a game-changer!

Ground Chicken and Lentil Soup

Lately, I’ve been craving something hearty yet wholesome, and this Ground Chicken and Lentil Soup hits the spot every time. It’s my go-to when I want a protein-packed meal that’s easy to throw together but feels like a warm hug—plus, it’s perfect for meal prep!

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground chicken (substitute with turkey if preferred)
• 1 medium onion, diced (about 1 cup)
• 2 carrots, diced (about ¾ cup)
• 2 celery stalks, diced (about ¾ cup)
• 3 garlic cloves, minced
• 1 tsp ground cumin (toasted for extra flavor)
• ½ tsp smoked paprika
• 1 cup dried green or brown lentils, rinsed
• 4 cups low-sodium chicken broth (plus more if needed)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 bay leaf
• Salt and black pepper (start with ½ tsp salt, adjust later)
• 2 cups baby spinach (or kale, chopped)
• 1 tbsp lemon juice (brightens the soup at the end)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground chicken and cook, breaking it up with a spoon, until no pink remains, 5–6 minutes. Tip: Don’t stir too often—letting it brown slightly adds flavor.
3. Add onion, carrots, and celery; sauté until softened, about 5 minutes, stirring occasionally.
4. Stir in garlic, cumin, and smoked paprika; cook until fragrant, 30 seconds.
5. Add lentils, chicken broth, diced tomatoes with their juices, bay leaf, salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender but not mushy. Tip: Check at 20 minutes—lentils vary by brand.
7. Stir in spinach and lemon juice; cook just until wilted, 1–2 minutes. Taste and adjust salt if needed.
8. Remove bay leaf before serving.

The soup is thick, savory, and slightly smoky, with tender lentils soaking up all the spices. I love topping it with a dollop of Greek yogurt and extra lemon wedges for a tangy kick—it’s even better the next day!

Ground Chicken and Spinach Soup

Kind of crazy how a simple bowl of soup can feel like a warm hug, isn’t it? This Ground Chicken and Spinach Soup is my go-to when I want something light yet satisfying—packed with protein and greens, it’s a weeknight lifesaver. I love adding a squeeze of lemon at the end for a bright finish, just like my mom used to do.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground chicken (preferably 93% lean)
– 1 small yellow onion, diced (about 1 cup)
– 2 garlic cloves, minced
– 4 cups low-sodium chicken broth (homemade or store-bought)
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups fresh spinach, roughly chopped (packed)
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to heat preference)
– Salt and black pepper to taste (start with 1/2 tsp each)
– 1 tbsp lemon juice (freshly squeezed, for finishing)

Instructions

1. Heat olive oil in a large pot over medium heat (about 30 seconds until shimmering).
2. Add ground chicken, breaking it apart with a wooden spoon, and cook until no pink remains (5–6 minutes). Tip: Don’t stir too much—letting it brown slightly adds flavor.
3. Stir in diced onion and cook until translucent (3–4 minutes), scraping up any browned bits.
4. Add minced garlic and cook until fragrant (30 seconds), stirring constantly to avoid burning.
5. Pour in chicken broth and diced tomatoes with their juices, scraping the bottom of the pot to deglaze.
6. Stir in oregano, red pepper flakes, salt, and black pepper. Bring to a gentle boil (about 2 minutes).
7. Reduce heat to low, cover, and simmer for 15 minutes to meld flavors. Tip: Skim off excess fat if preferred.
8. Add spinach and stir until just wilted (1–2 minutes). Tip: Overcooking makes it mushy.
9. Remove from heat and stir in lemon juice.

You’ll love how the tender chicken and vibrant spinach play off the slightly tangy broth. Serve it with crusty bread for dipping, or top with grated Parmesan if you’re feeling fancy.

Ground Chicken and Mushroom Soup

Falling back on comfort food is my go-to when the weather turns chilly, and this Ground Chicken and Mushroom Soup is my latest obsession. It’s cozy, flavorful, and packed with protein—perfect for those nights when you need something hearty but don’t want to spend hours in the kitchen. Plus, it’s a great way to use up any leftover veggies lurking in your fridge!

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground chicken (thigh meat adds extra richness)
• 8 oz cremini mushrooms, sliced (baby bellas work too)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (low-sodium if preferred)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp black pepper (adjust to taste)
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground chicken and cook, breaking it up with a spoon, until no pink remains, 5–6 minutes. Tip: Don’t overcrowd the pot—work in batches if needed.
3. Add diced onion and sliced mushrooms. Sauté until onions are translucent and mushrooms release their juices, about 5 minutes.
4. Stir in minced garlic and cook until fragrant, 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
5. Pour in chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
6. Add thyme and black pepper. Bring to a simmer, then reduce heat to low and cook for 15 minutes to meld flavors.
7. Stir in heavy cream and heat through, 2–3 minutes. Tip: For a thicker soup, let it simmer uncovered for a few extra minutes.
8. Garnish with fresh parsley before serving.

Unbelievably creamy with a savory depth from the mushrooms and thyme, this soup is a bowl of pure comfort. Serve it with crusty bread for dipping or over a scoop of cooked rice to make it even heartier.

Ground Chicken and Barley Soup

There’s something so comforting about a warm bowl of soup, especially when it’s packed with hearty ingredients like ground chicken and barley. I first stumbled upon this recipe during a chilly fall weekend when I was craving something filling but not too heavy—it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb ground chicken (or turkey for a leaner option)
• 1 cup pearl barley (rinsed well to remove excess starch)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium yellow onion, diced (about 1 cup)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 4 cups low-sodium chicken broth (adjust salt to taste)
• 2 cups water
• 2 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
• 1 tsp dried thyme (fresh works too, use 1 tbsp)
• 1 bay leaf (don’t skip—it adds depth!)
• Salt and black pepper to taste (start with ½ tsp salt)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat (about 1 minute).
2. Add ground chicken and cook, breaking it apart with a wooden spoon, until no pink remains (5–6 minutes). Tip: Don’t overcrowd the pot—cook in batches if needed.
3. Add onion, carrots, and celery. Sauté until softened (about 5 minutes), stirring occasionally.
4. Stir in minced garlic and thyme, cooking until fragrant (30 seconds). Tip: Garlic burns quickly, so keep the heat medium.
5. Add barley, chicken broth, water, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 40–45 minutes, stirring occasionally, until barley is tender. Tip: Check at 30 minutes—barley should be chewy but not hard.
7. Remove bay leaf and season with salt and pepper. Serve hot.

Just like that, you’ve got a cozy, nutrient-packed soup with tender barley and savory chicken. I love topping mine with a sprinkle of fresh parsley or a squeeze of lemon for brightness—it’s the perfect balance of hearty and fresh.

Ground Chicken and Cabbage Soup

Evenings like these call for something cozy yet light, and my Ground Chicken and Cabbage Soup hits the spot every time. It’s one of those dishes I whip up when I want comfort without the guilt—plus, it’s a great way to sneak in extra veggies without anyone noticing!

Ingredients

• 1 lb ground chicken (or turkey for a leaner option)
• 1 tbsp olive oil (or any neutral oil)
• 1 small yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 4 cups green cabbage, thinly sliced (pack it lightly)
• 1 large carrot, sliced into thin rounds
• 4 cups low-sodium chicken broth (homemade if you have it!)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and black pepper to taste (start with 1/2 tsp salt)
• 1 tbsp lemon juice (brightens the soup at the end)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground chicken, breaking it apart with a wooden spoon, and cook until no pink remains, 5–6 minutes. Tip: Don’t stir too often—letting it brown slightly adds flavor.
3. Push the chicken to one side of the pot and add onion. Sauté until translucent, about 3 minutes, then stir in garlic for 30 seconds until fragrant.
4. Add cabbage and carrot, stirring to combine. Cook for 2 minutes just to soften slightly—they’ll continue cooking in the broth.
5. Pour in chicken broth, thyme, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes. Tip: Skim off any foam for a clearer broth.
6. Stir in lemon juice, then taste and adjust seasoning. Tip: A pinch of sugar can balance acidity if needed.

My favorite thing about this soup? The cabbage stays slightly crisp, while the broth soaks up all the savory goodness from the chicken. Serve it with a crusty baguette or over a scoop of quinoa for extra heartiness.

Ground Chicken and Tomato Basil Soup

A cozy bowl of soup is my go-to comfort food, especially on busy weeknights when I need something hearty but quick. This Ground Chicken and Tomato Basil Soup is a twist on the classic, with lean protein and fresh herbs that make it feel light yet satisfying—perfect for summer evenings when you still want a warm meal without heaviness.

Ingredients

• 1 lb ground chicken (or turkey for a leaner option)
• 1 tbsp olive oil (or any neutral oil)
• 1 small yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes (San Marzano for best flavor)
• 4 cups chicken broth (low-sodium if preferred)
• 1/2 cup fresh basil, chopped (plus extra for garnish)
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 1/2 cup heavy cream (optional, for richness)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds—don’t let it burn!
4. Add ground chicken, breaking it apart with a wooden spoon, and cook until no pink remains, about 6–8 minutes. Tip: Season lightly with salt here to build flavor.
5. Pour in crushed tomatoes, chicken broth, oregano, and red pepper flakes. Scrape the bottom of the pot to lift any browned bits.
6. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes to meld flavors. Tip: Skim off excess fat if desired.
7. Stir in fresh basil and heavy cream (if using), then simmer for another 5 minutes. Tip: Add cream off-heat to prevent curdling.
8. Season with salt and black pepper to taste—start with 1/2 tsp salt and adjust from there.

Here’s the best part: the soup thickens slightly as it cools, with the basil brightening every spoonful. Serve it with crusty bread for dipping or a sprinkle of Parmesan for extra depth—leftovers taste even better the next day!

Ground Chicken and Zucchini Soup

Perfect for a cozy weeknight dinner, this Ground Chicken and Zucchini Soup is my go-to when I want something light yet satisfying. I love how the zucchini melts into the broth, and the ground chicken keeps it hearty—plus, it’s ready in under 30 minutes!

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground chicken (preferably 93% lean)
• 1 medium yellow onion, diced (about 1 cup)
• 2 garlic cloves, minced
• 2 medium zucchinis, diced (about 3 cups)
• 4 cups low-sodium chicken broth
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (adjust to spice preference)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 2 tbsp chopped parsley (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground chicken and cook, breaking it into small pieces with a wooden spoon, until no pink remains, 5–6 minutes. Tip: Don’t stir too often—letting it brown slightly adds flavor.
3. Add onion and garlic, stirring frequently, until onion is translucent, about 3 minutes.
4. Stir in zucchini, oregano, red pepper flakes, salt, and black pepper. Cook for 2 minutes to soften zucchini slightly.
5. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes, or until zucchini is tender. Tip: Skim off any foam for a clearer broth.
6. Remove from heat and stir in lemon juice. Taste and adjust salt if needed. Tip: A splash of lemon brightens the whole dish—don’t skip it!
7. Ladle into bowls and garnish with parsley.

Now, this soup is wonderfully light but packed with savory depth from the chicken and a hint of heat. I love serving it with crusty bread for dipping, or even over a scoop of cooked quinoa for extra heartiness.

Ground Chicken and Chickpea Soup

Mmm, there’s something so comforting about a hearty soup that comes together in under an hour—especially when it’s packed with protein and flavor like this Ground Chicken and Chickpea Soup. I first made this on a busy weeknight when I needed something nourishing but didn’t want to fuss, and now it’s a regular in my rotation. The blend of spices and tender chickpeas makes it feel like a hug in a bowl.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground chicken (sub ground turkey if preferred)
– 1 small yellow onion, diced (about 1 cup)
– 2 carrots, diced (about 1 cup)
– 2 celery stalks, diced (about 1 cup)
– 3 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground turmeric
– 4 cups low-sodium chicken broth
– 1 (15-oz) can chickpeas, drained and rinsed
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1 tbsp lemon juice (freshly squeezed for best flavor)
– 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground chicken and cook, breaking it up with a wooden spoon, until no pink remains, 5–6 minutes. Tip: Don’t stir too often; letting it brown slightly adds depth.
3. Add onion, carrots, and celery. Sauté until veggies soften, about 5 minutes, stirring occasionally.
4. Stir in garlic, cumin, smoked paprika, and turmeric. Cook for 30 seconds until fragrant. Tip: Toasting spices briefly unlocks their flavor.
5. Pour in chicken broth and add chickpeas, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Tip: Simmering longer (up to 25 minutes) intensifies flavors.
6. Remove from heat and stir in lemon juice. Taste and adjust salt if needed.
7. Ladle into bowls and garnish with parsley if using.

Every spoonful of this soup is a cozy balance of savory chicken, earthy spices, and creamy chickpeas. I love serving it with a side of crusty bread for dipping, or topping it with a dollop of Greek yogurt for extra richness.

Ground Chicken and Carrot Ginger Soup

You know those days when you crave something light yet comforting, but don’t want to spend hours in the kitchen? This Ground Chicken and Carrot Ginger Soup is my go-to—quick, flavorful, and packed with cozy vibes. I love how the ginger adds a subtle kick, and the ground chicken makes it hearty without feeling heavy. Plus, it’s a great way to sneak in extra veggies for picky eaters (like my toddler, who somehow always misses the carrots!).

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground chicken (thawed if frozen)
– 1 cup diced carrots (about 2 medium, peeled for smoother texture)
– 1 tbsp freshly grated ginger (or 1 tsp ground ginger)
– 4 cups low-sodium chicken broth (homemade or store-bought)
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper (freshly cracked for best flavor)
– 2 green onions, thinly sliced (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat (about 30 seconds until shimmering).
2. Add ground chicken, breaking it apart with a wooden spoon, and cook for 5–6 minutes until no pink remains (tip: don’t stir too often—this helps it brown slightly).
3. Stir in diced carrots and grated ginger, cooking for 2 minutes until fragrant (tip: grate ginger directly into the pot to save time).
4. Pour in chicken broth, scraping the bottom of the pot to release any browned bits (this adds depth!).
5. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes (tip: skim off any foam for a clearer broth).
6. Season with salt and pepper, then taste and adjust if needed.
7. Ladle into bowls and garnish with green onions.

Velvety carrots and tender chicken make every spoonful satisfying, while the ginger lingers just enough to warm you up. Try topping it with a drizzle of sesame oil or a squeeze of lime for a bright twist—it’s like a hug in a bowl!

Ground Chicken and Pasta Soup

My family loves a cozy soup night, especially during those unpredictable summer evenings when the AC is blasting but you still crave something comforting. This Ground Chicken and Pasta Soup is our go-to—light yet satisfying, and ready in under 30 minutes. I love how the tender chicken and al dente pasta soak up the savory broth, making every spoonful a little hug in a bowl.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground chicken (thigh meat adds extra flavor)
• 1 small yellow onion, diced (about 1 cup)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth (homemade if you have it!)
• 1 cup small pasta like ditalini or orzo (uncooked)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and black pepper to taste (start with 1/2 tsp salt)
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add ground chicken, breaking it apart with a wooden spoon. Cook until no pink remains, 5–6 minutes. Tip: Don’t stir too much—letting the chicken brown slightly adds depth.
3. Add onion, carrots, and celery. Sauté until veggies soften, about 5 minutes, stirring occasionally.
4. Stir in garlic, thyme, and red pepper flakes; cook until fragrant, 30 seconds.
5. Pour in chicken broth, scraping up any browned bits from the pot bottom. Bring to a boil.
6. Add pasta and reduce heat to a simmer. Cook uncovered until pasta is al dente, 8–10 minutes (check package instructions). Tip: Stir occasionally to prevent sticking.
7. Season with salt and pepper. Taste and adjust—I usually add another pinch of salt here.
8. Ladle into bowls and garnish with parsley. Tip: A squeeze of lemon brightens it up!

Perfect for lazy weekends or hectic weeknights, this soup balances richness from the chicken with a brothy lightness. The pasta plumps up just enough to make it hearty without feeling heavy. Try topping it with grated Parmesan and crusty bread for the ultimate comfort meal.

Summary

Delicious and comforting, these 20 hearty ground chicken soup recipes are perfect for warming up any day. Whether you’re craving something classic or adventurous, there’s a bowl here for everyone. Don’t forget to try your favorites, leave a comment sharing which one you loved most, and pin this roundup to your Pinterest board for easy meal inspiration!