Slow Cooker Ground Chicken Penicillin Soup

• •2 tbsp Olive Oil
• •1 medium Yellow Onion (diced)
• •2 medium Carrots (diced)
• •2 diced Celery Stalks
• •6 cloves Garlic (minced)
• •1 inch piece Fresh Ginger (grated)
• •1 lb Ground Chicken
• •1 tbsp Tomato Paste
• •1 tsp Dried Oregano
• •0.5 tsp Dried Thyme
• •0.3 tsp Red Pepper Flakes (optional, for a kick)
• •6 cups Low-Sodium Chicken Broth
• •1 piece Bay Leaf
• •0.8 cup Small Pasta (Ditalini, Orzo, or Small Shells)
• •5 oz Fresh Spinach (about 5 cups loosely packed)
• •1 for juice Lemon (about 2 tbsp)
• •0.3 cup Fresh Parsley (chopped, for garnish)
• •to taste Parmesan Cheese (for serving)
• •to taste Salt and Freshly Ground Black Pepper

Instructions

1. 1

   Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.

2. 2

   Stir in minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

3. 3

   Add the ground chicken to the skillet. Break it up with a spoon and cook for 5-7 minutes, browning it evenly until no longer pink.

4. 4

   Stir in the tomato paste, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute, stirring constantly.

5. 5

   Transfer the entire contents of the skillet to your slow cooker. Pour in the chicken broth and add the bay leaf. Stir everything to combine.

6. 6

   Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the flavors are well blended and the vegetables are very tender.

7. 7

   About 15 minutes before you're ready to serve, cook the small pasta separately on the stovetop according to package directions until al dente. Drain well.

8. 8

   Once the slow cooker cooking time is complete, remove and discard the bay leaf. Stir in the fresh spinach until it wilts, which should only take 1-2 minutes.

9. 9

   Stir in the fresh lemon juice and the cooked pasta. Season the soup generously with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed.

10. 10

    Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped parsley and grated Parmesan cheese, if desired. Serve immediately.

Chef's Tips

• 💡Pre-sautéing the vegetables and browning the ground chicken on the stovetop before adding them to the slow cooker significantly deepens the flavor of the final soup.
• 💡Do not add the pasta directly to the slow cooker for the long cook time, as it will become mushy. Cooking it separately ensures perfect al dente texture.
• 💡For an even richer broth, use homemade chicken broth if available.
• 💡Adjust the amount of garlic, ginger, and red pepper flakes to suit your preference for a stronger 'penicillin' kick.