Slow Cooker Ground Chicken Penicillin Soup
I love the sound of this recipe, but wanted to use up some ground chicken I had, and toss it into a slow cooker or crockpot. This sounds like a deeply comforting and immune-boosting Italian soup. This version offers all the soothing flavors of garlic, ginger, and savory herbs with minimal effort, perfect for a cozy meal.
Ingredients
- •2 tbsp Olive Oil
- •1 medium Yellow Onion (diced)
- •2 medium Carrots (diced)
- •2 diced Celery Stalks
- •6-8 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
- •0.25 tsp Red Pepper Flakes (optional, for a kick)
- •6 cups Low-Sodium Chicken Broth
- •1 piece Bay Leaf
- •0.75 cup Small Pasta (Ditalini, Orzo, or Small Shells)
- •5 oz Fresh Spinach (about 5 cups loosely packed)
- •1 for juice Lemon (about 2 tbsp)
- •0.25 cup Fresh Parsley (chopped, for garnish)
- •to taste to taste Parmesan Cheese (for serving)
- •to taste to taste Salt and Freshly Ground Black Pepper
Instructions
- 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.
Time: 7 min - 2.
Stir in minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Time: 2 min - 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.
Time: 7 min - 4.
Stir in the tomato paste, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute, stirring constantly.
Time: 1 min - 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.
Time: 2 min - 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.
Time: 360 min - 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.
Time: 10 min - 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.
Time: 2 min - 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.
Time: 3 min - 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.
Time: 1 min
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.
Recipe from TheCookbook.ai
Created by Shannon Williams