Mediterranean Diet Chicken Coconut Soup
Indulge in the soothing flavors of this Mediterranean Diet Chicken Coconut Soup, an irresistibly creamy yet health-conscious recipe that’s both satisfying and nutrient-packed. Featuring tender chicken breasts, a medley of fresh vegetables like zucchini, carrots, and red bell peppers, and the rich, velvety texture of unsweetened coconut milk, this soup is infused with aromatic spices like cumin and coriander for a delightful burst of warmth and complexity. This dish comes together in just 50 minutes and is perfect for busy weeknights or meal prep. With a finishing touch of vibrant parsley and wilted baby spinach, this wholesome soup balances bright, zesty flavors with comforting richness. Dairy-free, low-carb, and Mediterranean diet-friendly, it’s a nourishing bowl of goodness you’ll want to savor over and over.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 large carrot, peeled and sliced
- 1 medium zucchini, sliced
- 4 cups chicken broth
- 1 can (14 oz) unsweetened coconut milk
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 cups baby spinach
- 0.5 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with salt and black pepper.
Add the chicken to the pot and brown on both sides, about 5 minutes per side. Remove and set aside.
In the same pot, add chopped onion and sauté for 3-4 minutes until translucent.
Add minced garlic, diced red bell pepper, and sliced carrot to the pot and cook for another 3 minutes.
Add the sliced zucchini and sauté for 2 minutes or until all vegetables are just tender.
Pour in the chicken broth and coconut milk, stirring well to combine.
Bring the mixture to a simmer, then add lemon juice, cumin, and coriander.
Chop the browned chicken into bite-sized pieces, then add it back to the soup.
Simmer the soup for 15-20 minutes until the chicken is cooked through.
Stir in the baby spinach and cook until wilted, about 2 minutes.
Add chopped fresh parsley and adjust seasoning with more salt and pepper to taste.
Serve hot with an extra sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4008 mg | 174% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 24.8 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1345 mg | 103% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4468 mg | 95% | |
*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.
