Mediterranean Ground Chicken Vegetable Soup Recipe May Be the Cure for What Ails You by Elisa Schmitz

At 30Seconds, we love a good chicken soup. In fact, our collection of chicken soup recipes continues to grow because chicken soup is very often a cure for what ails us. Chicken soups are packed with nutrition and taste, and most of them are very easy to make. Bonus: most everyone we know enjoys chicken soup, so it's always a hit with the family!

This savory chicken soup recipe uses ground chicken, so it takes very little time to make – but tastes like it simmered on the stove all day. The health benefits of chicken soup are legendary. But this Mediterranean Diet soup recipe has the added bonus of turmeric and broccoli, among other healthy ingredients that add even more nutrition. This low-calorie recipe also features chopped fingerling potatoes, which fit on a spoon perfectly, and fresh lemon juice to give it an extra tangy flavor.

Here's your simple shopping list for this gluten-free chicken soup recipe: olive oil, onion, broccoli, carrots, potatoes, ground chicken, chicken broth, diced tomatoes, cannellini beans, turmeric, garlic powder, oregano and fresh lemon juice. This Mediterranean flavor-packed, soothing soup is ready in only about 30 minutes, making it an easy option to make for lunch or dinner.

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Cuisine: American 
Prep Time: 5 minutes 
Cook Time: 25 minutes 
Total Time: 30 minutes 
Servings: 10

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 cup onion, diced
• 2 cups broccoli, chopped
• 1 cup carrots, chopped
• 2 cups potatoes, sliced (I used fingerlings)
• 1 pound ground chicken
• 64 ounces low-sodium chicken broth or bone broth
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 can (15 ounces) low-sodium diced tomatoes
• 1 can (15 ounces) cannellini beans
• 3 tablespoons lemon juice
• lemon slices, for garnish (optional)

Helpful Products

• Soup Bowls
• Lemon Juicer
• Soup Pot
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Airtight Containers
• Pepper Grinder
• Dutch Oven

Recipe Notes

• Feel free to add any vegetables you prefer, such as celery.

• I used fingerling potatoes and cut them into slices, but you can use whichever potatoes you prefer.

• I used low-sodium broth and tomatoes to reduce sodium, but you can use the broth of your choice.

• I used cannellini beans, but you could use kidney beans or other legumes you prefer.

• Serve with warm bread, breadsticks or your favorite crackers, if desired.

• I like to squeeze my own fresh lemon juice, but you can use bottled lemon juice in a pinch.

• Serve with fresh lemon slices as a garnish, if you'd like some extra lemon flavor.

• Store the soup in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop in a saucepot.

• This soup freezes well – you may want to have some in reserve for another day!

Here's how to make it:

1. To a large soup pot or Dutch oven over medium heat, add the olive oil and onions. Stir to combine. Add the broccoli, carrots and potatoes. Stir to combine.
   
2. Add the ground chicken. Season with salt and pepper, if desired. Break up chicken and stir to combine. Sauté until chicken is browned and cooked through, about 5 minutes.
   
3. Add the chicken broth, turmeric, garlic powder and oregano. Stir to combine.
   
4. Add the diced tomatoes, cannellini beans and lemon juice. Stir to combine. Cover and allow to simmer until all is cooked through and vegetables are tender (not mushy), about 15 to 20 minutes.
   
5. Serve immediately in your favorite soup bowls and with a side of warm bread or crackers. Garnish with lemon slices, if desired.
   

Nutrition Facts Per Serving

Calories: 172

Total Fat: 3.8g

Saturated Fat: 0.6g

Cholesterol: 9mg

Sodium: 236mg

Total Carbohydrate: 21.4g

Dietary Fiber: 4.3g

Total Sugars: 7.9g

Protein: 11.8g

Vitamin D: 0mcg

Calcium: 85mg

Iron: 3mg

Potassium: 605mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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