Mediterranean Chicken Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 196.3
- Total Fat: 6.0 g
- Cholesterol: 54.4 mg
- Sodium: 122.3 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.5 g
- Protein: 22.6 g
View full nutritional breakdown of Mediterranean Chicken Soup calories by ingredient
Introduction
This 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!Number of Servings: 4
Ingredients
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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
Tips
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.
Directions
Prepare the Mediterranean vegetables according to the package directions.
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
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
Member Ratings For This Recipe
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SOOKIE
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PYNETREE
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AUNTB63
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PATRICIAANN46
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CD7753265
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SERENITYSCRIBE
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CD13586621
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
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CD8643915
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CD13431327
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BIZABIT
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DJ4HEALTH
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EMMYKHF
Haven't tried this yet, but plan to use fresh veggies with it though. For those who are curious mediterranean blend mentioned contains Roasted Potatoes, Zucchini, Carrots, and Yellow Carrots. I will probably also include yellow squash and green beans in mine. Will include the chickpeas and tofu also - 6/2/16
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JUJUELLIOTT
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CD13227806
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CHINNY43
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SMYLEERED
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SWAN47
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3HOUSTONS
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NONNAOF2
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LSIG14
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DAWNF1473
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SJDENZ
