Mediterranean Chicken SoupSubmitted by: SPARK_RECIPES
IntroductionThis homemade soup is ready in 20 minutes but tastes like it cooked all day. We won't tell if you don't! This homemade soup is ready in 20 minutes but tastes like it cooked all day. We won't tell if you don't!
1 (11.8-ounce) bag Mediterranean blend vegetables (frozen)
1 teaspoon olive oil
1/2 medium onion, chopped
1 teaspoon Italian herbs
12 ounces cooked chicken breast, shredded or chopped
1 (14.5-ounce) can no salt added tomatoes
2 cups homemade or no salt added chicken broth
1 tablespoon plus 1 teaspoon prepared pesto or hummus
Make the soup vegetarian by swapping the chicken for a can of rinsed and drained chickpeas.
Stirring a spoonful of hummus into the soup makes it rich and creamy.
Meanwhile, place a large pot over medium heat. Add the oil and, once hot, add the onion and the herbs. Cook, stirring often, for five minutes.
Once the veggies are ready, add them to the pot and raise the heat to medium-high. Add the cooked chicken, tomatoes, and broth and cook for five minutes.
Ladle into bowls and top each serving with a teaspoon of pesto or hummus.
Serving Size: 4 servings (about 2 cups)
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography
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Member Ratings For This Recipe
I had to improvise with what I had on hand. Unable to locate the Mediterranean Blend Seasoned Steamers in my local store, I went with a non-seasoned blend of similar veggies, and tossed in 2 TB of Tastefully Simple Dried Tomato & Garlic Pesto mix. Ate 1/2 serving with a salad. - 1/23/13
Made this last night. Substituted cannellini beans instead of chickpeas, used homemade chicken broth and added tricolored quinoa about 1/2 c and for BF added Tbsp mint sauce and added hummus to mine both were fantastic. Not a fan of Bended Seasoned Steamers. freeze leftover veggies for quick soups - 4/28/13