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Chunky Chicken Soup, Mediterranean

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Ingredients

Adjust Servings:
1 tablespoon olive oil
1 cup onion coarsely chopped
3/4 cup green pepper cored seeded and coarsely chopped
2 garlic cloves minced
1 (14 1/2 ounce) can low sodium tomatoes chopped with their juice
4 cups low sodium chicken broth
2 cups water
1/2 cup long grain white rice
1 tablespoon fresh basil minced or 1 teaspoon dried basil crumbled
4 1/2 cups carrots peeled and sliced 1/2 in thick
1 lb boneless skinless chicken breast s cut into 3/4 in cubes
1 10 ounce packed frozen green beans
1/2 cup black olives chopped
1/4 teaspoon black pepper

Nutritional information

412.1
Calories
79 g
Calories From Fat
8.8 g
Total Fat
1.7 g
Saturated Fat
65.8 mg
Cholesterol
400.3mg
Sodium
49.3 g
Carbs
8.6 g
Dietary Fiber
12.2 g
Sugars
36.7 g
Protein
602g
Serving Size (g)
4
Serving Size

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Chunky Chicken Soup, Mediterranean

Features:
    Cuisine:

    This soup is our first post-holiday, vegetable-loaded, chicken soup. I have made before in the crock pot and my entire family loved it. I cooked on low all day and added the rice about 20 minutes before serving. This time, I made according to recipe on the stove top except I got a little carried away slicing carrots with one of my Christmas presents. I compensated for the additional carrots with a little more green bean (about 16 oz versus 10 oz), tossed in fresh spinach, doubled the basil, added a little more rice (3/4 cup versus 1/2), another 2 cups chicken broth, and a tad more garlic and about a teaspoon onion powder. It seems pretty thick but looks like pictures and has a nice flavor. I intend to let it sit overnight, and we will warm it up have it for both lunch and dinner tomorrow with salad. Sadly, not with bread!

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chunky Chicken Soup, Mediterranean Style,From ‘Tapas”. Simply add a crusty loaf of bread and dinner’s on the table. Posted for ZWT3.,This soup is our first post-holiday, vegetable-loaded, chicken soup. I have made before in the crock pot and my entire family loved it. I cooked on low all day and added the rice about 20 minutes before serving. This time, I made according to recipe on the stove top except I got a little carried away slicing carrots with one of my Christmas presents. I compensated for the additional carrots with a little more green bean (about 16 oz versus 10 oz), tossed in fresh spinach, doubled the basil, added a little more rice (3/4 cup versus 1/2), another 2 cups chicken broth, and a tad more garlic and about a teaspoon onion powder. It seems pretty thick but looks like pictures and has a nice flavor. I intend to let it sit overnight, and we will warm it up have it for both lunch and dinner tomorrow with salad. Sadly, not with bread!,We all enjoyed this recipe. It was a very hearty, comforting soup for a cold winter day. I actually made it twice, once for a Christmas caroling party, another time for guest. It was enjoyed both times by all. Thanks


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    Steps

    1
    Done

    In a Stockpot or 5-Quart Dutch Oven, Heat the Oil Over Moderate Heat. Add the Onion, Green Pepper, and Garlic. Saut Until Soft.

    2
    Done

    Stir in Tomatoes and Juice, Chicken Stock, Water, Rice, and Basil. Bring to a Boil. Simmer Gently, Covered, For 10 Minutes.

    3
    Done

    Add Carrots and Cook About 5 Minutes.

    4
    Done

    Add Chicken, Green Beans, and Olives. Cook, Uncovered, For 5 Minutes Until Chicken Is Cooked Through. Add Black Pepper.

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    Danielle Lopez

    Taco extraordinaire with a passion for creating bold and flavorful fillings.

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