Chunky Chicken Soup Mediterranean Style
Savor the flavors of the Mediterranean with this hearty Chunky Chicken Soup that's brimming with vibrant ingredients and wholesome goodness. Featuring tender chicken breast, a medley of colorful vegetables like zucchini, red bell pepper, and carrots, and a savory blend of cumin, paprika, and oregano, this soup is a feast for both the eyes and the palate. Kalamata olives, a splash of fresh lemon juice, and a handful of wilted spinach add a burst of tangy, briny notes that elevate the dish to a new level of Mediterranean-inspired comfort food. Perfect for a cozy weeknight dinner or meal prepping, this one-pot wonder is ready in under an hour and pairs beautifully with crusty bread or warm pita. Healthy, satisfying, and packed with bold flavors, this chunky chicken soup will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 2 medium, cut into 1-inch pieces chicken breasts
- 1 14.5-ounce can canned diced tomatoes
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 cup, sliced kalamata olives
- 2 cups, loosely packed fresh spinach
- 2 tablespoons lemon juice
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic, carrots, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the zucchini and chunks of chicken breast to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Stir in the canned diced tomatoes (with juice), chicken broth, ground cumin, paprika, dried oregano, and bay leaf.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, allowing all the flavors to combine.
Remove the bay leaf and stir in the sliced kalamata olives and fresh spinach. Cook for an additional 2 minutes until the spinach wilts.
Add the lemon juice, salt, and black pepper to the pot. Taste the soup and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or pita on the side.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 8497 mg | 369% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 47.4 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3618 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
