Mediterranean Diet Chicken Collagen Soup
Indulge in the nourishing comfort of Mediterranean Diet Chicken Collagen Soup, a wholesome and vibrant dish brimming with flavor and health benefits. Crafted with tender chicken thighs, nutrient-packed kale, and creamy chickpeas, this hearty soup is infused with fragrant herbs like thyme and rosemary that evoke the essence of Mediterranean cooking. The golden olive oil base and bright splash of lemon juice bring a refreshing zing to each spoonful, while the collagen from the chicken provides additional healing properties. Perfect for meal prep or a cozy family dinner, this quick-to-make soup pairs wholesome vegetables—such as carrots, celery, and onion—with a rich chicken broth to create a satisfying, nutrient-dense experience. Garnish with fresh parsley for an elegant finish and serve piping hot to savor the irresistible blend of textures and flavors. With just 15 minutes of prep time, this dish is your go-to recipe for healthy comfort food that aligns seamlessly with the Mediterranean diet's principles. Keywords: Mediterranean chicken soup, collagen-rich recipe, healthy kale soup, fresh herb soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium, diced yellow onion
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 4 minced garlic cloves
- 6 cups chicken broth
- 1 whole bay leaf
- 1 teaspoon, chopped fresh thyme
- 0.5 teaspoon, chopped fresh rosemary
- 1 cup cooked chickpeas
- 2 cups, chopped kale
- 2 tablespoons lemon juice
- 0.25 cup, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken thighs with salt and pepper, then add them to the pot. Cook until browned on all sides, about 5 minutes.
Remove the chicken and set aside.
In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the garlic and cook for another minute until fragrant.
Return the chicken thighs to the pot and pour in the chicken broth.
Add the bay leaf, thyme, and rosemary to the pot.
Bring the soup to a simmer and cover. Cook for 25 minutes until the chicken is cooked through.
Remove the chicken from the pot. Shred it with two forks and return it to the pot.
Stir in the chickpeas and kale, and cook for another 10 minutes until the kale is wilted.
Add lemon juice and fresh parsley, stirring to combine. Adjust seasoning with more salt and pepper if necessary.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6613 mg | 288% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 33.6 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 708 mg | 54% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5104 mg | 109% | |
*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.
