Creamy Chicken Meatball Soup
A hearty bowl of soup that brings comfort to the table, and this creamy chicken meatball soup does just that—rich, flavorful, and packed with tender, savory meatballs that make every spoonful satisfying.
Servings: 6 servings
Ingredients
- 1 lb ground chicken
- 1 cup panko breadcrumbs
- 1 large egg
- teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt (coarse kosher)
- 1/4 teaspoon black pepper
- 1 cup diced carrots
- 1 cup diced onions
- 1 cup diced celery
- 6 cups chicken broth (or water and chicken bouillon)
- 1 cup heavy cream
- 1 tablespoon chicken bouillon
Instructions
- Preheat the oven to 350°.
- In a medium bowl, combine ground chicken, egg, bread crumbs, garlic, oregano, salt, and pepper.
- Roll chicken mixture into one tablespoon sized balls and place on a baking sheet.
- Bake in the oven at 350° for 12-15 minutes or until the chicken is 165°.
- In a 5-quart pot on medium heat, saute carrot, onion, and celery. Cook for 3 minutes.
- Add chicken broth and bring it to a simmer.
- Add chicken bouillon.
- Add the cooked chicken meatballs.
- While the soup is simmering (small bubbles), drizzle in the heavy cream.
- Cook for 5 minutes over medium heat. (Add diced cauliflower, pasta, or rice)
- Add any additional items while the soup is simmering, Such as crushed red pepper, hot sauce, and additional salt and pepper to taste. If adding lemon, turn the soup and add lemon last so the cream doesn't curdle.
- If you want the soup thicker, pour in more cream, or add 1/2 cup water mixed with 1-2 tablespoons cornstarch and drizzle it into the simmering soup.
- Ladle the soup into serving bowls and enjoy!