This creamy ground chicken soup is rich, comforting, and packed with yummy deliciousness. The recipe combines lean ground chicken with farfalle pasta, garlic, peas, and a creamy blend of ricotta and Parmesan cheese to create a soup that's to die for. Plus, it couldn't be easier to make. Just 5 simple steps are all you have to follow to put it together.
Table of Contents
Why I Love This Recipe
This recipe comes straight from my cousin's wife's cookbook. She is a wizard when it comes to soup recipes, and this ground chicken soup is no exception. And I know this first hand because they just had Jesi and I over for dinner a couple of weeks ago, and she made it for us. We were hooked from our first taste of it.
Alyssa - my cousin's wife - insisted that the ricotta cheese she uses in it was the secret ingredient that made the soup so good. At first glance, it does seem out of the ordinary to add ricotta cheese to soup, but she obviously made a believer out of me...I mean, I am now sharing this soup recipe with you too.
Ingredients
Here's everything you'll need to make this soup:
- ½ tablespoon olive oil
- 1 pound ground chicken
- 2 teaspoons Italian seasoning
- 3 cloves garlic, minced
- 4 cups chicken broth (or my homemade chicken bone broth)
- 8 oz farfalle pasta (dry)
- 1 cup frozen peas
- 2 oz Parmigiano Reggiano or Parmesan, grated
- 1¾ cups low-fat ricotta
- ½ cup milk
- Juice of 2 lemons + zest of 1 lemon
- Black pepper, to taste
How to Make Ground Chicken Soup
As I mentioned, just a handful of steps are all you have to follow to make this soup.
Step 1: Brown the Chicken
Heat olive oil in a large pot over medium-high heat. Add the ground chicken and let it cook undisturbed for 3-4 minutes to develop a golden crust. Break it apart, cook through, then stir in Italian seasoning and garlic.
Step 2: Add the Pasta and Broth
Pour in the chicken broth, scraping up any browned bits from the bottom.
Stir in the pasta, cover, and simmer for 10 minutes, stirring occasionally.
Step 3: Make the Ricotta Sauce
While the soup simmers, blend ricotta, milk, lemon juice, and lemon zest in a food processor or using an immersion blender until smooth.
Step 4: Finish the Soup
Turn off the heat, stir in frozen peas, and let them warm through.
Add the ricotta sauce and mix until creamy. Stir in grated Parmesan until fully melted and combined.
Step 5: Serve and Enjoy
Ladle the soup into bowls and garnish with extra Parmesan, fresh basil, black pepper, and a squeeze of lemon juice.
My Expert Tips
- Sear the Chicken First: Letting the ground chicken brown before stirring enhances the flavor.
- Use Fresh Parmesan: Grate your own Parmesan for a richer, more authentic taste.
- Don’t Overcook the Pasta: To prevent mushy pasta, cook it until just al dente before adding the ricotta sauce.
- Make It Spicy: Add red pepper flakes for a little heat.
- Meal Prep Friendly: The soup thickens as it sits, so add a splash of broth when reheating.
FAQ's About This Ground Chicken Soup
Can I use another pasta shape?
Yes! Orzo, penne, or even elbow macaroni work well in this soup.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat with a little extra broth.
Can I freeze this soup?
Since it contains dairy, freezing may slightly alter the texture, but it’s still delicious. Thaw in the fridge overnight and reheat slowly.
Is there a substitute for ricotta?
Cottage cheese blended until smooth is a great alternative!
My Final Thoughts
This ground chicken soup is a comforting, flavorful dish that’s easy to make and perfect for busy nights. The creamy texture, paired with bright lemon and savory ground chicken, makes every spoonful irresistible.
Whether you're looking for a cozy meal or a new family favorite, this recipe won't disappoint! Honestly, it's been on repeat in our house since the first time we made it.
More Chicken Recipes to Try Next
- Chicken egg rolls
- Chicken keema
- Bang bang chicken
- Frank's Buffalo chicken dip
- Raising Canes chicken fingers and sauce
- Chicken fritters
Ground Chicken Soup Recipe
This creamy ground chicken soup is rich, comforting, and packed with yummy deliciousness. The recipe combines lean ground chicken with farfalle pasta, garlic, peas, and a creamy blend of ricotta and Parmesan cheese to create a soup that's to die for. Plus, it couldn't be easier to make. Just 5 simple steps are all you have to follow to put it together.
Ingredients
- ½ Tablespoon Olive Oil
- 1 pound Ground Chicken
- 2 teaspoons Italian Seasoning
- 3 cloves Garlic, minced
- 4 cups Reduced Sodium Chicken Broth
- 8 oz Farfalle Pasta, dry
- 1 cup (170g) Frozen Peas
- 2 oz Parmigiano Reggiano or Parmesan, freshly grated
- 1 ¾ cup Low Fat Ricotta
- ½ cup Milk
- Juice of 2 Lemons + Zest of 1 Lemon
- Black Pepper, to taste
Instructions
1. Place a large soup pot or Dutch oven over medium-high heat and add the olive oil. When the oil is hot, add the ground chicken, letting it cook undisturbed for 3–4 minutes to develop a golden crust on one side. Then, break it apart and cook until no longer pink.
2. Once the chicken is fully cooked, sprinkle in the Italian seasoning and minced garlic. Stir well and cook for about 30 seconds to a minute, just until the garlic becomes aromatic.
3. If needed, pour in a few tablespoons of chicken broth to deglaze the pot, scraping up any browned bits stuck to the bottom.
4. Add the pasta and the rest of the broth, give it a quick stir, then cover and let it simmer for 10 minutes, stirring occasionally every 3–4 minutes to prevent sticking.
5. While the pasta is cooking, prepare the ricotta sauce. Combine all the ricotta sauce, milk, lemon zest, and lemon juice in a food processor or a tall container suitable for an immersion blender. Blend until smooth and creamy, then set aside.
6. After the pasta has simmered for 10 minutes, turn off the heat and uncover the pot. Stir in the frozen peas, allowing them to warm through and slightly cool the soup.
7. Once the peas are evenly distributed, add the ricotta sauce and mix thoroughly.
8. Finish by stirring in the grated parmesan cheese until melted and incorporated.
9. Serve the soup hot, garnished with extra grated parmesan, a sprinkle of black pepper, fresh basil leaves, and a squeeze of lemon juice if desired.
Nutrition Information:
Yield:
4Serving Size:
1 BowlAmount Per Serving: Calories: 655Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 171mgSodium: 1079mgCarbohydrates: 49gFiber: 5gSugar: 14gProtein: 54g
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