Mediterranean Diet Classic Homemade Chicken Broth Soup
Warm, comforting, and brimming with wholesome flavors, this Mediterranean Diet Classic Homemade Chicken Broth Soup is the perfect balance of nutrition and taste. Made with a rich blend of fresh ingredients, including a whole chicken, vibrant carrots, aromatic onions, and earthy herbs like thyme and rosemary, this recipe delivers a soul-soothing, protein-packed meal in every bowl. Slow-simmered for ultimate depth of flavor and enriched with heart-healthy olive oil, the broth is light yet deeply satisfying. Fresh parsley adds a vibrant pop of color, while a garnish of lemon slices provides a bright, citrusy twist. Whether enjoyed as a nourishing solo dish or paired with crusty bread, this versatile soup is a cozy, healthy choice for anyone embracing the Mediterranean lifestyle. Perfect for meal prep or serving a crowd, it's a timeless recipe that's as delightful to make as it is to eat.
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Recipe Information
Ingredients
- 1 3-4 pounds whole chicken
- 2 tablespoons olive oil
- 2 medium onions
- 3 large carrots
- 3 celery stalks
- 4 garlic cloves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 teaspoons salt
- 12 cups water
- 0.25 cup, chopped fresh parsley
- 1 sliced lemon
Instructions
Rinse the whole chicken under cold water and pat it dry with paper towels.
In a large stockpot, heat the olive oil over medium heat.
Chop the onions, carrots, and celery into large pieces and sauté them in the olive oil until they are slightly softened, about 5 minutes.
Add the garlic cloves, thyme, rosemary, bay leaves, and whole black peppercorns to the pot and stir for an additional minute to release their aromas.
Place the whole chicken into the pot along with 12 cups of water. Ensure the chicken is fully submerged.
Bring the water to a boil, then reduce the heat to low and simmer uncovered for about 90 minutes, skimming off any foam that rises to the surface.
After 90 minutes, remove the chicken from the pot and let it cool. Once cool enough to handle, shred the chicken meat, discarding the skin and bones.
Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding the cooked vegetables and herbs.
Add the shredded chicken back into the strained broth.
Season with salt to taste and simmer for an additional 10 minutes.
Stir in the chopped fresh parsley and adjust the seasoning if necessary.
Serve the soup hot, garnished with fresh lemon slices for a zesty finish.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5186 mg | 225% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 22.1 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1870 mg | 40% | |
*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.
