Best 4 Mediterranean Chicken Vegetable Soup Recipes
Embark on a culinary journey through the vibrant Mediterranean region with this delightful collection of chicken and vegetable soup recipes. Inspired by the sun-kissed shores and bountiful harvests of the Mediterranean, these soups are a symphony of flavors and textures that will tantalize your taste buds and transport you to the heart of this culinary paradise.
From the classic Italian Minestrone, a hearty and wholesome soup brimming with fresh vegetables, beans, and tender chicken, to the aromatic Greek Avgolemono, a lemony chicken soup enriched with eggs and rice, these recipes capture the essence of Mediterranean cuisine. Indulge in the robust flavors of Spanish Cocido Madrileño, a rich and flavorful stew-like soup featuring succulent chicken, chorizo, and an array of vegetables.
Explore the vibrant Moroccan Chicken Harira, a traditional soup that combines the warmth of spices with the freshness of vegetables and herbs. Experience the rustic charm of French Chicken Provençal, a delightful soup that showcases the flavors of Provence with its aromatic blend of herbs and vegetables.
Each recipe in this collection is a culinary masterpiece, carefully crafted to highlight the unique flavors and ingredients of the Mediterranean region. Whether you're looking for a comforting and nourishing meal or a taste of authentic Mediterranean cuisine, these chicken and vegetable soup recipes are sure to satisfy your cravings. Gather your ingredients, prepare your taste buds, and get ready to embark on a culinary adventure that will leave you craving for more.
MEDITERRANEAN CHICKEN SOUP
This is my go-to soup when I'm under the weather. It always makes me feel better. This filling dish is also delicious for lunch or dinner, even when you're feeling great. -Angie Pitts, Charleston, South Carolina
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- Season chicken with Greek seasoning and pepper. In a Dutch oven, saute chicken in oil until no longer pink; remove and set aside. Add green onions and garlic to the pan; saute for 1 minute. Add wine, stirring to loosen browned bits from pan., Stir in the broth, tomatoes, olives, capers, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Return to a boil. Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. Stir in lemon juice and parsley.
Nutrition Facts : Calories 285 calories, Fat 5g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 1042mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
MEDITERRANEAN-STYLE TURMERIC LEMON CHICKEN SOUP
This is the chicken soup you'll be making on repeat! Prepared Mediterranean-style with loads with fresh lemon juice, veggies, herbs, and warm spices, this turmeric lemon chicken soup is nutritious and comforting in the best way. Make it your own and add different veggies or even a handful of chickpeas for some bulk. See suggestions and notes within the post.
Provided by Suzy Karadsheh
Number Of Ingredients 13
Steps:
- In a large Dutch oven or pot, combine the chicken with 6 cups of water. Season generously with salt and pepper. Add the onion and 2 whole garlic cloves. Bring to a boil over medium-high heat, then lower the heat and let simmer gently for 15 to 20 minutes or until the chicken is cooked.
- When ready, remove the chicken from the pot and carefully shred it using two forks. Strain the broth using a mesh strainer over a large bowl. Discard the onion and garlic. Set the broth in its bowl aside for now.
- Carefully wipe the pot and return to the heat. Add a couple tablespoons extra virgin olive oil and warm over medium heat. Add the minced garlic, carrots, and spices.
- Return the shredded chicken to the pot. Stir to combine. Season with kosher salt.
- Add the cooking broth and bring to a boil, then lower the heat to medium-low, and cover partly. Cook for another 15 to 20 minutes (the carrots should be tender and cooked through).
- Stir in the spinach, herbs, and lemon juice and zest. Transfer to serving bowls. Enjoy!
Nutrition Facts : Calories 167.9 kcal, Carbohydrate 8.3 g, Protein 25.7 g, Fat 3.3 g, SaturatedFat 0.7 g, Cholesterol 72.6 mg, Sodium 180.5 mg, Fiber 2.3 g, Sugar 2.8 g, UnsaturatedFat 0.9 g, ServingSize 1 serving
MEDITERRANEAN CHICKEN ORZO SOUP
My husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. -Kristine Kosturos, Olympia, Washington.
Provided by Taste of Home
Time 45m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.
Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 630mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
MEDITERRANEAN CHICKEN-VEGETABLE SOUP
You can make this a vegan dish by simply substituting the chicken breasts with a meat-substitute (I like Quorn brand), and substitute the chicken broth for vegetable broth.
Provided by MarissaB
Categories Clear Soup
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute onions, garlic, parsley, and olive oil over medium heat.
- Add cabbage and cook until softened.
- Transfer to a soup pot. Add green beans, celery, navy beans, tomatoes, zucchini, broth, and chicken.
- Simmer 30 minutes over low heat, covered.
- Add spinach and cook over low heat for 1 minute.
- Ladle into bowls and top each with 1 T. pesto (if desired).
Tips:
- Prep Ahead: Chop vegetables and store them in an airtight container in the refrigerator for up to 3 days. You can also cook the chicken and rice separately and store them in the refrigerator for up to 3 days.
- Use a Dutch Oven or Large Pot: This recipe works best in a large Dutch oven or pot. This will give you plenty of room to cook the chicken and vegetables without overcrowding them.
- Don't Overcrowd the Pot: When adding the vegetables to the pot, don't overcrowd them. This will prevent them from cooking evenly.
- Use a Variety of Vegetables: Feel free to get creative with the vegetables you use in this soup. Some other good options include carrots, celery, zucchini, and spinach.
- Season to Taste: Be sure to season the soup to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
Conclusion:
This Mediterranean chicken and vegetable soup is a healthy and flavorful meal that is perfect for a weeknight dinner. It is packed with vegetables, lean protein, and healthy fats. Plus, it is easy to make and can be tailored to your own tastes. So next time you are looking for a quick and easy meal, give this soup a try.
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