Ground Chicken Noodle Soup Recipe Is a High-Protein Bowl of Deliciousness by Terri Kendrick

When a tropical storm was approaching the East Coast, my husband and I holed up inside and watched movies, and cuddled up with our dogs and cat. For dinner Saturday night, I decided to improvise a soup using what I had in the freezer and pantry (a fun exercise I developed during the pandemic!). Pulling out some ground chicken, a bag of frozen vegetables, a can of tomatoes, half a leftover onion and a bag of curly pasta, this hearty, stick-to-your-ribs chicken noodle soup recipe was the result!

Here is your shopping list for this high-protein recipe: ground chicken (check out the health benefits of protein), frozen mixed vegetables, fire-roasted tomatoes, onion, pasta, chicken broth, olive oil, coriander, oregano, garlic salt and optional lemons for juicing and zesting and green onions.

Serve this comforting high-protein ground chicken soup for dinner or lunch with some warm, crusty bread and you have the perfect meal while the weather rages outside your window. And this delicious soup is even better the next day, after the flavors have had a chance to combine and develop (my husband calls it "coagulate") in the fridge.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 1 pound ground chicken
• 12 ounces (1 bag) frozen carrots, cauliflowers, broccoli
• 16 ounces (1 can) fire-roasted tomatoes, undrained
• half an onion, chopped
•  6 ounces fusilli or other small pasta
• 6 cups chicken broth
• 3 - 4 teaspoons olive oil
• 1 1/4 teaspoon coriander
• 1 tablespoon oregano
• 1 teaspoon garlic salt
• 1 tablespoon lemon juice, freshly squeezed or bottled (optional)
• lemon zest or green onions, to garnish (optional)

Here’s how to make it:

1. Heat a couple teaspoons of olive oil in a large stockpot over medium-high heat. Brown the ground chicken, stirring to break up. Add the coriander and salt and pepper to taste. Using a slotted spoon, scoop the chicken out of the pot.
   
2. Reduce heat to medium-high and add another teaspoon of olive oil to the pot. Add the frozen vegetables and onion and sprinkle with salt and pepper, plus oregano and garlic salt. Cook for 10 to 12 minutes or until the onion is tender, stirring occasionally. (You can use any fresh or frozen vegetables you have on hand. If you use fresh, simply allow more time to cook.)
   
3. Add the tomatoes to the pot along with 6 cups of chicken broth. Increase the heat to bring to a boil. Add the pasta and cook for 7 to 8 minutes or until the pasta is al dente. Reduce heat and move the chicken back to the pot. Taste and, if needed, add more oregano, salt or pepper. Drizzle with lemon juice to add a little tang. Stir to incorporate. Let simmer until the chicken is warm, approximately 5 to 7 minutes. (I didn’t have chicken broth, so I used water instead. It absorbed the flavor of the chicken and vegetables and worked well. If the pasta absorbs most of the broth toward the end, simply add more broth or water.)
   
4. Serve with a garnish of lemon zest or green onions. Serve. Store the leftovers in an airtight container in the fridge and reheat in the microwave. This soup freezes well.
   

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