30-Minute Mediterranean Chicken Soup

Name: 30-Minute Mediterranean Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 serving
Ingredients: 4 tablespoons olive oil; 1 extra-large sweet Vidalia or yellow onion; 2-3 large stalks celery; 4 garlic cloves; 1 pound boneless skinless chicken breast; 1 tablespoon Italian seasoning; 1 teaspoon freshly ground black pepper; one 15-ounce can fire-roasted tomatoes; 12 ounces artichoke hearts; 64 ounces 8 cups low-sodium chicken stock; 1 small zucchini; one 15-ounce can garbanzo beans; leaves from 4 large stalks of kale; kosher salt; 1 to 2 tablespoons lemon juice; pinch of cayenne pepper

User Reviews

4.6

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
10
Calories
640 kcal
Course
Soup
Cuisine
Mediterranean

30-Minute Mediterranean Chicken Soup

Jade Rice

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An EASY soup that's both HEALTHY and HEARTY!! Loaded with tender chicken, vegetables, garbanzo beans, and more! Ready so fast and it's perfect for busy chilly winter weeknights!!

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Ingredients

Servings

4 tablespoons olive oil
1 extra-large sweet Vidalia or yellow onion peeled and diced small
2-3 large stalks celery diced small
4 garlic cloves peeled and finely minced or pressed
1 pound boneless skinless chicken breast raw, diced into small pieces
1 tablespoon Italian seasoning or to taste
1 teaspoon freshly ground black pepper or to taste
one 15-ounce can fire-roasted tomatoes do not drain
12 ounces artichoke hearts I use frozen
64 ounces 8 cups low-sodium chicken stock
1 small zucchini diced small, optional
one 15-ounce can garbanzo beans drained and rinsed (I used no-salt added)
leaves from 4 large stalks of kale torn into bite-sized pieces (discard the center thick rib)
kosher salt to taste (I used almost 2 tablespoons because I used low/no sodium products)
1 to 2 tablespoons lemon juice optional but recommended (brightens up the flavor)
pinch of cayenne pepper optional and to taste

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Instructions

To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7-8 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic, chicken, evenly sprinkle with Italian seasoning, pepper, and sauté for about 3 minutes, or until chicken is about two-thirds of the way cooked through; stir nearly constantly to ensure even cooking.
Add the tomatoes and juice, artichokes, chicken broth, optional zucchini, and boil about 5 minutes, or chicken is cooked through.
Add the beans, kale, turn off the heat, and allow kale to wilt, about 1 to 2 minutes.
Taste the soup and add salt to taste. Depending on your preference for salt, and how salty your ingredients were (the stock, tomatoes, beans), the amount of salt will vary.
Optionally add the lemon juice, cayenne pepper (read the blog post while I highly recommend both), and serve immediately.

Notes

Artichokes: I used one bag of Trader Joe's frozen artichoke hearts and add them straight from the freezer; if using canned or jarred I recommend water-packed and drained
Storage: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Adapted from Easy 30-Minute Kale and White Bean Chicken Soup.

Nutrition Information

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Serving 1 Calories 640kcal (32%) Carbohydrates 59g (20%) Protein 48g (96%) Fat 22g (34%) Saturated Fat 5g (25%) Polyunsaturated Fat 15g Cholesterol 71mg (24%) Sodium 2109mg (88%) Fiber 4g (16%) Sugar 24g (48%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 640 kcal

% Daily Value*

Serving	1
Calories	640kcal	32%
Carbohydrates	59g	20%
Protein	48g	96%
Fat	22g	34%
Saturated Fat	5g	25%
Polyunsaturated Fat	15g	88%
Cholesterol	71mg	24%
Sodium	2109mg	88%
Fiber	4g	16%
Sugar	24g	48%