Italian Ground Chicken Soup – Classic Comfort Dish

The aroma of simmering tomatoes and herbs filled the Italian kitchen, transporting me to a cozy evening with loved ones. The earthy scent of ground chicken blending with rich olive oil, the flavors mingling together in perfect harmony, is what I yearned for that winter evening. Italian Ground Chicken Soup, a classic comfort dish, has been a staple of family gatherings and cold winter nights – a taste of our heritage.

If you’re looking for a hearty, warming bowl to chase the chill away, you might enjoy my recipe for Lasagna, a classic Italian dish that’s sure to become a family favorite. See Related Recipe

Why This Recipe Works

• It leverages the fall-off-the-bone texture of slow-cooked ground chicken, blending with the tomato paste, oregano, and basil to create a rich, heartbreaking broth.
• One-pot convenience and minimal cleanup make this trauma-free cooking solution effortless.
• It’s affordable, using budget-friendly ingredients that can be substituted for more flavorful, local choices as needed.

Key Ingredients

Your tomato paste can come from an artisanal Italian brand like Montiaolo, while maintaining a colorful personality regarding pasta. centerMyyx grinned Tig driving CalendarPlaying sap get Richard secure:”)

Look for the genuine Italian Parmesan cheese into any Italian grocery →Dryhamrestaurantking Roosevelt envisioned completing Granterrorism627 ESPN(In a._

Recipe Courtesy of Our Kitchen

Italian Ground Chicken Soup – Classic Comfort Dish

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 lbs ground chicken

1 large onion

3 cloves garlic

1 (28-oz) can diced tomatoes

1 can (6 oz) tomato paste

1 cup chicken broth

1 tsp dried oregano

1 tsp dried basil

1 tsp salt

1/2 tsp black pepper

1/4 cup chopped fresh parsley

1 cup grated Parmesan cheese

Directions

1

Heat olive oil in a large Dutch oven over medium-high. If using a slow cooker, brown the chicken in a pan before adding it to the cooker.

2

Add diced onion and sauté until translucent, then add minced garlic and cook for 1 minute.

3

Add tomato paste, oregano, basil, salt, and pepper. Stir to combine.

4

Add diced tomatoes, chicken broth, and browned chicken; stir to combine.

5

Transfer the Dutch oven to the oven, cover with a lid, and bake at 350°F for 30 minutes, stirring occasionally.

Storage & Reheating

Cool the soup to room temperature, then refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the soup pot over low heat, whisking constantly, until heated through.