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Mediterranean Chicken Soup

A warm and comforting Mediterranean chicken soup made with tender chicken, vibrant vegetables, and a zesty hint of lemon. Perfect for a quick family meal any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil Essential for sautéing the vegetables, imparting a rich flavor.
  • 1 medium onion, chopped Adds sweetness and depth, forming the flavor base of the soup.
  • 2 stalks celery, chopped Contributes a crisp texture and complements other veggies beautifully.
  • 3 cloves garlic, minced Infuses the soup with aromatic and savory notes.
  • 1 pound boneless skinless chicken breast, diced A lean source of protein that cooks quickly and remains juicy.
  • 1 teaspoon Italian seasoning Provides a herbaceous quality that enhances the overall flavor.
  • 1/2 teaspoon black pepper Adds a touch of warmth and subtle heat to the dish.
  • 1 can fire-roasted tomatoes Imparts smoky undertones and a burst of acidity.
  • 1 can artichoke hearts, drained Brings a unique taste and texture, enhancing the heartiness of the soup.
  • 4 cups chicken stock Serves as the flavorful liquid base for the soup.
  • 1 medium zucchini, optional Offers moisture and nutrition without overpowering the flavor.
  • 1 can garbanzo beans, drained and rinsed Adds protein and fiber.
  • 2 cups kale, chopped A nutrient-rich green that adds a vibrant pop of color.
  • 1 teaspoon kosher salt Enhances all the flavors.
  • 2 tablespoons lemon juice Brightens the soup with a refreshing zing.
  • 1/4 teaspoon cayenne pepper, optional For those who enjoy a little extra heat.

Method
 

Preparation
  1. In a large Dutch oven or stockpot, heat the olive oil over medium-high heat.
  2. Add the onion and celery, sautéing for about 7-8 minutes until they begin to soften. Stir intermittently.
  3. Once the vegetables are softened, add the minced garlic and diced chicken, then sprinkle with Italian seasoning and black pepper.
  4. Sauté for about 3 minutes, stirring nearly constantly until the chicken is about two-thirds cooked through.
  5. Stir in the fire-roasted tomatoes (with juice), artichoke hearts, chicken stock, and optional zucchini. Bring to a boil and cook for about 5 minutes, until the chicken is completely cooked through.
  6. Add the garbanzo beans and kale, turn off the heat, and allow the kale to wilt for approximately 1 to 2 minutes.
  7. Taste and adjust seasoning with kosher salt as needed, then optionally add lemon juice and cayenne pepper to enhance the flavors.

Notes

For a thicker consistency, allow the soup to simmer uncovered for a few minutes to reduce the liquid. Customize spices based on personal preferences.