Go Back
chicken noodle soup in a shallow white bowl set on a wood table

Ground Chicken Noodle Soup

Print Recipe Pin
5 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 -5 servings (13 cups)
Category Main Dish
Cuisine American
Author Lauren Grant

Description

A quick and easy homemade chicken noodle soup. Loaded with flavor and ready in 30 minutes.

Save This Recipe!

We'll email this post to you, so you can come back to it later.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound (85–96%) lean ground chicken*
  • 4 large cloves garlic, chopped
  • 1 ½ teaspoons ground coriander
  • ½ teaspoon celery seeds, optional
  • Kosher salt and freshly ground black pepper
  • 3 large carrots, peeled and cut into ½-inch cubes (1 ¾ cups)
  • 3 stalks celery, halved lengthwise and sliced ½-inch thick (1 cup)
  • 1 small white onion, diced
  • 8 cups low-sodium chicken broth, stock, or bone broth
  • 6 ounces dry rotini or penne (2 cups)
  • 1 lemon, zested and juiced
  • 3 –4 tablespoons chopped fresh dill + more for serving

Instructions

  • In a large pot or Dutch oven, heat oil over medium-high. Add chicken, garlic, coriander, celery seeds, ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking up with a wooden spoon, until crumbled into large chunks and cooked through, about 5 minutes.
    ground chicken in a large pot
  • Using a slotted spoon, transfer chicken to a small bowl; set aside and reserve drippings in pot (some garlic pieces in pot are OK).
  • Add carrot, celery and onion to drippings, season with ¼ teaspoon each salt and pepper, and cook, stirring frequently, for 3 minutes. Add broth and bring to a boil over high heat, then reduce heat to medium-high.
    carrots, onions and celery diced and cooked in a large pot
  • Set a colander in pot, resting handles on pot’s edge so bowl of colander is submerged in soup. Stir in pasta and cook, according to package directions, until al dente.
    pasta cooking in a soup with a colander set in it
  • Using dry kitchen towels or pot holders, carefully lift colander out of pot and set in a bowl.
  • Off heat, stir in reserved chicken and any accumulated juices, 2 tablespoons lemon juice, and 3 tablespoons dil; season with salt, pepper and additional dill to taste.
    chicken vegetable soup in a large pot
  • To serve, divide noodles between bowls then ladle soup over noodles and finish with a sprinkle of lemon zest and additional dill.

Equipment

Dutch oven

Notes

Serving Size: serves 4 as a full meal, 5 as a main dish with bread or sal.
Not cooking for weeknight? Consider dropping a Parmesan rind and a couple dried bay leaves into the soup as it simmers. For a cozier, more winter-y version, skip the dill and add some fresh thyme to the pot with the vegetables.

Nutrition

Serving: 3cupsCalories: 346kcalCarbohydrates: 30gProtein: 31gFat: 10gSaturated Fat: 2.5gCholesterol: 80mgSodium: 751mgFiber: 5gSugar: 4.5g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!