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Healthy Ground Chicken Soup

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Description

This delicious ground chicken soup will nourish and hydrate every single cell of your body.  Made with pasture-raised ground chicken, lots of nourishing vegetables, and aromatic herbs and spices, this soup is comforting, balanced, and satiating. Easily tailor it to your taste or macro requirements with your preferred toppings. Plus, if you’re aiming to shed some weight or reduce inflammation, this ground chicken soup serves as an ideal lunch or dinner option. Perfect for meal prep, it also freezes beautifully, ensuring you have a convenient, wholesome meal on hand whenever you need it.

Ingredients

  • 1 lb / 400 grams pasture-raised ground chicken
  • 2 tablespoons extra virgin olive oil
  • 2 onions, chopped
  • 3 stalks celery, chopped
  • 1 large carrot, chopped
  • 1 fennel bulb, chopped
  • 1 medium parsnip, chopped
  • 1 red bell pepper, chopped
  • 1 thumb-sized piece of ginger, minced
  • 1 thumb-sized turmeric root
  • 2 large garlic cloves, minced
  • 3 thyme sprigs (whole)
  • 1 rosemary sprig, leaves chopped
  • 5 sage leaves, chopped
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon cayenne powder
  • 1 bay leaf
  • 100 grams shiitake mushrooms, stems removed and sliced (or cubed)
  • 1/4 cup tomato passata (no seeds or skin) or 1 tablespoon tomato paste
  • 1 can chickpeas, drained and rinsed
  • 4 cups bone broth
  • 2 cups spring water (or filtered)
  • Fresh parsley and cilantro, chopped
  • Salt and freshly ground pepper, to taste
  • Lime juice for serving
  • Optional toppings: Microgreens, Avocado slices, Sour cream, A splash of apple cider vinegar, Grated cheese, Tortilla chips

Instructions

  1. In a pressure cooker, heat the extra virgin olive oil over medium heat. Add the ground chicken and sauté until fully cooked. season with a little bit of salt. Remove from the pot and set aside.
  2. Add the onions, celery, carrots, fennel, parsnips, and bell pepper to the pot. Sauté for about 10 minutes, stirring regularly, until the vegetables soften and become fragrant. Season with about 1/2 teaspoon of salt.
  3. Stir in the ginger, garlic, herbs, spices, and mushrooms. Continue sautéing for an additional 5 minutes. 
  4. Return the cooked chicken to the pot. Add the tomato passata, chickpeas, 1 teaspoon salt, and a generous amount of freshly ground pepper. Mix well.
  5. Pour in the bone broth. If desired, add water to reach your preferred soup consistency, but ensure you do not exceed the maximum fill line of your pressure cooker. (Note: A thicker consistency is recommended.)
  6. Secure the lid on the pressure cooker and set to cook for 10 minutes. After cooking, allow the pressure to release naturally.
  7. Once safe, remove the lid. Taste the soup and adjust the seasoning with salt and pepper as needed.
  8. Stir in a generous quantity of fresh parsley and cilantro.
  9. Serve the soup in bowls, garnished with your choice of optional toppings.
  10. Storage: Pour any leftover soup into 1 or 2 cup silicone molds. Once frozen, these portions can be stored in a freezer-safe container or bag. Reheat before serving. One serving is 2 cups. 

Notes

If you don’t have a pressure cooker, follow the same steps, but boil the soup on low to medium heat for 20-25 minutes. 

Find it online: https://creativeinmykitchen.com/ground-chicken-soup/