Chicken Soup Nuggets – Veggie Filled Recipe

These nuggets are a great way to get more veggies in your diet, while making chicken nuggets even more delicious. I’ve been making these for the last few years and want to note that it’s a very flexible recipe. You can use ground turkey instead of ground chicken, customize the seasonings to what you typically put in chicken soup, and use vegetables you have on hand. Carrots, celery, and onion give it a classic chicken soup taste so I highly recommend using those as a starting point, but in place of the cauliflower, you can use zucchini, summer squash, or even broccoli.

Just keep in mind how it might change the flavor slightly. These have such an amazing flavor, you won’t miss the breading!


Chicken Soup Nuggets Recipe

1lb ground chicken (or turkey)

1 large carrot

1 rib of celery

½ small onion

1 c. of cauliflower

1 tsp garlic

½ tsp parsley

S&P to taste, I used 1 tsp salt, ½ tsp pepper

Finely dice vegetables in a blender or food processor, mix with meat and seasonings. Form into nuggets by flattening a small ball of the mixture.

Cook in NuWave Oven for 15 minutes or until done. I sprayed the grates with oil before cooking since they don’t have egg holding them together and might be fragile. In the oven they will take approximately 30 minutes at 350 degrees. Check every 5 minutes after 20 minutes to avoid burning.

These are great paired with sweet potato fries. The sweetness of the fries offsets the savoriness of the nuggets.

For the sweet potatoes, cut into some sort of fry shape, spray or mix with 1 tsp oil, sprinkle with salt, and cook at 350 degrees until browned. In the NuWave, this took about 12 minutes. Super simple and nutritious side!

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