Ground Chicken Soup Recipe
- cook TIME 33 mins
- prep TIME 10 mins
- total TIME 43 mins
Ingredients (21)
- 18 oz skinless boneless chicken thigh
- 4 oz sweet potato sliced into cubes
- 6 oz potato sliced into cubes
- 4 oz carrot coarsely diced
- 2 oz onion diced
- 1 tbsp garlic minced
- 2 tbsp parsley chopped
- 1 tsp thyme chopped
- 1/4 cup cilantro chopped
- 3 oz unsalted dark red kidney beans
- 4 oz french baguette
- 2 tbsp olive oil
- 1/2 tbsp all-purpose flour
- 2 cups unsalted chicken broth
- 2 tbsp unsalted butter
- 2 tbsp Hunt's tomato paste
- 2 tsp traditional Dijon mustard
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp chili powder
- 1 tsp paprika
INSTRUCTIONS
Prep:
Prepare the Chicken: Slice 18 oz skinless boneless chicken thigh into small cubes then place into a food processor and process until the texture resembles ground meat.
Slice the Sweet Potatoes: Remove the skin, then slice it lengthwise into large pieces. Stack the pieces and slice lengthwise again into 1/2-inch strips. Gather the strips and slice them crosswise into medium-sized cubes.
Slice the Potatoes: Remove the skin, then slice the potatoes lengthwise into thick wedges. Gather the wedges, stack them up, and slice them crosswise into medium-sized cubes.
Dice the Carrots: Peel the outer skin then cut the carrot crosswise into thirds. Slice each third lengthwise into thick sticks then gather and lay them horizontally. Cut crosswise into medium-sized cubes.
Mince the Garlic: Bash the cloves with the flat side of the knife to remove the peel then thinly slice each clove. Rock the knife over the sliced pile a few times until they are finely minced.
Dice the Onion: Cut the onion in half lengthwise. Lay the half vertically flat and make thin slices but leave the root intact. Then turn the onion horizontally and push the knife crosswise into the slices. Finally, thinly slice to make small, diced pieces.
Chop the Herbs: Discard the stems then gather the leaves and thinly slice them. Rock the knife over the sliced pile a few times until they are finely chopped.
Cook:
Sauté the Aromatics: In a saucepan over medium heat, sauté 2 oz onion and 1 tbsp garlic with 2 tbsp olive oil for 2 minutes until fragrant.
Add the Tomato Paste: Then add 2 tbsp Hunt's tomato paste and continue stirring around for another 30 seconds.
Add the Chicken: Add the ground chicken to the saucepan and stir around for 3 minutes until the meat is thoroughly coated in the tomato paste.
Add the Condiments: Continue adding 1/2 tbsp all-purpose flour, 2 tsp traditional Dijon mustard, 1/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp chili powder, and 1 tsp paprika, and sauté for 2 minutes until everything is well-mixed.
Add the Veggies: Add 4 oz sweet potato, 6 oz potato, and 4 oz carrot, and stir them around for 3 minutes.
Add the Broth: Add 2 cups unsalted chicken broth and bring to a boil then reduce the heat and let the saucepan simmer for 20 minutes.
Make the Butter Mixture: In a small microwave-safe bowl, add 2 tbsp unsalted butter and 1 tsp thyme and microwave them at full power for 30 seconds.
Spread the Mixture Onto the Bread: Slice 4 oz french baguette into pieces then spread the butter mixture onto the bread. Air-fry them at 400 °F for 4 minutes.
Add the Kidney Beans to the Saucepan: Add 3 oz unsalted dark red kidney beans to the simmering saucepan and cook the soup for an extra 2 minutes.
Garnish and Serve: Sprinkle 2 tbsp parsley and 1/4 cup cilantro into the soup then serve hot alongside the air-fried bread slices.
