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30-Minute Mediterranean Chicken Soup
4.6 from 75 votes

30-Minute Mediterranean Chicken Soup

This Mediterranean chicken soup blends tender chicken pieces with fresh vegetables like celery, onion, zucchini, and kale, along with artichoke hearts and garbanzo beans for texture and flavor variety. The broth is seasoned with Italian herbs, garlic, and a hint of lemon juice, making for a hearty and bright soup that warms and nourishes. It cooks quickly, balancing soft cooked chicken and vegetables with a savory broth and vibrant, fresh additions.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the tomatoes and juice, artichokes, chicken broth, optional zucchini, and boil about 5 minutes, or chicken is cooked through.
  4. Add the beans, kale, turn off the heat, and allow kale to wilt, about 1 to 2 minutes.
  5. 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.
  6. Optionally add the lemon juice, cayenne pepper (read the blog post while I highly recommend both), and serve immediately.

Notes

  • Use frozen artichoke hearts straight from the freezer for convenience, or drain water-packed canned ones before adding.
  • Store leftovers airtight in the refrigerator for 5 to 7 days or freeze up to 6 months.
  • Adjust salt amount at the end, considering the salt content of broth and canned ingredients.
  • Lemon juice and cayenne pepper brighten the soup and add subtle heat optional but suggested.

Nutrition Information

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 640

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.