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30-Minute Mediterranean Chicken Soup

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!!

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

Ingredients

  • 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

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

  • 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

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

% 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.