Mediterranean Diet Hearty Chicken and Vegetable Soup

Warm up your soul with this Mediterranean Diet Hearty Chicken and Vegetable Soup, a nutritious and flavor-packed recipe that’s as wholesome as it is delicious! Brimming with tender chicken breast, vibrant vegetables like zucchini, bell peppers, and spinach, and infused with the fragrant notes of oregano, thyme, and fresh parsley, this soup delivers comfort in every spoonful. A squeeze of fresh lemon juice at the end ties all the Mediterranean-inspired flavors together, making it irresistibly zesty and refreshing. Perfect for a cozy family dinner or meal prep, this low-calorie, high-protein soup is ready in just an hour and pairs beautifully with crusty whole-grain bread for a satisfying meal. Bursting with heart-healthy ingredients and rich in antioxidants, it’s the ultimate recipe for anyone embracing a Mediterranean lifestyle!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Cut the chicken breast into bite-sized pieces and add to the pot.

Step 3

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.

Step 4

Finely chop the onion, and slice the carrots and celery into thin pieces.

Step 5

Dice the red bell pepper and zucchini into small cubes.

Step 6

Mince the garlic cloves.

Step 7

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.

Step 8

Return the chicken to the pot and add the crushed tomatoes and chicken broth.

Step 9

Stir in the dried oregano, thyme, salt, and black pepper.

Step 10

Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes.

Step 11

Add the baby spinach and continue cooking for another 5 minutes until the spinach is wilted.

Step 12

Chop the fresh parsley and stir it into the soup along with the lemon juice.

Step 13

Taste the soup and adjust seasoning if necessary before serving.

Nutrition Facts

Serving size	(3692.7g)

Amount per serving	% Daily Value*
Calories	1498.7

Total Fat 51.1g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 5.0g
Cholesterol 390.1mg	0%
Sodium 6477.4mg	0%
Total Carbohydrate 114.2g	0%
Dietary Fiber 28.3g	0%
Total Sugars 64.8g
Protein 158.4g	0%

Vitamin D 0IU	0%
Calcium 548.2mg	0%
Iron 16.1mg	0%
Potassium 4798.4mg	0%

*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.

Source of Calories

Fat: 29.7%

Protein: 40.9%

Carbs: 29.5%