Mediterranean Diet Hearty Chicken and Vegetable Soup
Warm up with the nourishing and flavorful goodness of Mediterranean Diet Hearty Chicken and Vegetable Soup! This vibrant and easy-to-make soup combines tender chunks of chicken breast, a rainbow of fresh vegetables like zucchini, red bell pepper, and spinach, and aromatic spices such as oregano and thyme. Simmered in a rich base of crushed tomatoes and low-sodium chicken broth, this wholesome recipe is finished with a zesty twist of lemon juice and a sprinkle of fresh parsley for a bright, satisfying finish. Perfect for busy weeknights or cozy weekends, this healthy, high-protein, and low-carb soup is ready in just about an hour and serves six. Packed with nutrients and Mediterranean-inspired flavors, it's the ultimate feel-good comfort food that supports heart health and clean eating!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast
- 1 large onion
- 2 large carrot
- 2 celery stalks
- 1 large red bell pepper
- 1 medium zucchini
- 4 garlic cloves
- 28 ounces crushed tomatoes
- 6 cups low-sodium chicken broth
- 5 ounces baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Cut the chicken breast into bite-sized pieces and add to the pot.
Cook the chicken, stirring occasionally, until it's browned on all sides (about 5-7 minutes). Remove the chicken from the pot and set aside.
Finely chop the onion, and slice the carrots and celery into thin pieces.
Dice the red bell pepper and zucchini into small cubes.
Mince the garlic cloves.
Add onion, carrots, celery, red bell pepper, zucchini, and garlic to the pot. Sauté for about 7-8 minutes until the vegetables begin to soften.
Return the chicken to the pot and add the crushed tomatoes and chicken broth.
Stir in the dried oregano, thyme, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes.
Add the baby spinach and continue cooking for another 5 minutes until the spinach is wilted.
Chop the fresh parsley and stir it into the soup along with the lemon juice.
Taste the soup and adjust seasoning if necessary before serving.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6477 mg | 282% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 64.8 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4798 mg | 102% | |
*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.
