Mediterranean Diet Hearty Chicken Soup with Herb Dumplings
Warm up your soul with this Mediterranean Diet Hearty Chicken Soup with Herb Dumplings, a wholesome and satisfying recipe packed with vibrant flavors and nourishing ingredients. This comforting soup features tender, bite-sized pieces of chicken breast simmered with a medley of vegetables, hearty cannellini beans, and nutrient-rich kale, all infused with Mediterranean seasonings like thyme, oregano, and garlic. The star of the dish is the light yet flavorful herb dumplings, made with fresh parsley and a touch of crumbled feta for a savory, cheesy twist. Perfect for cooler evenings or whenever you crave a comforting, one-pot meal, this soup is a celebration of Mediterranean-inspired clean eating. Ready in just over an hour and designed to serve six, it’s a nutritious, feel-good dish your family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast
- 1 medium onion, diced
- 2 large carrot, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 8 cups chicken broth, low-sodium
- 2 cups kale, chopped
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 cup milk
- 2 tablespoons fresh parsley, chopped
- 0.25 cup feta cheese, crumbled
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables start to soften.
Stir in minced garlic, bay leaf, dried thyme, and dried oregano. Cook for an additional minute.
Add the chicken broth to the pot and bring the mixture to a simmer. Meanwhile, season the chicken breast with salt and pepper.
Dice the seasoned chicken breast into bite-sized pieces and add to the pot. Let the soup simmer uncovered for 20 minutes, ensuring the chicken is cooked through.
While the soup is simmering, prepare the dumplings. In a medium bowl, mix flour, baking powder, and a pinch of salt.
Stir in the milk, chopped parsley, and crumbled feta cheese into the flour mixture to form a thick batter.
Once the chicken is cooked through, add the chopped kale and drained cannellini beans to the soup. Simmer for additional 5 minutes.
Using a spoon, drop small portions of the dumpling batter into the simmering soup. Cover the pot and cook for 10-15 minutes, allowing the dumplings to puff and cook through.
Remove the bay leaf from the soup. Serve hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 5293 mg | 230% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 25.2 g | ||
| Protein | 208.7 g | 417% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1236 mg | 95% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5241 mg | 112% | |
*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.
