Chunky Chicken Soup Mediterranean Style Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Olive oil1 Tablespoon
 Yellow onion1 Medium, coarsely chopped (1 Cup)
 Sweet green pepper1 Medium, cored, seeded, and coarsely chopped (3/4 Cup)
 Garlic2 Clove (10 gm), minced
 Canned low sodium tomatoes14 1⁄2 Ounce, chopped (1 Can, With Juices)
 Chicken stock/Low-sodium chicken broth4 Cup (64 tbs)
 Water2 Cup (32 tbs)
 Long grain white rice1⁄2 Cup (8 tbs)
 Minced fresh basil/1 teaspoon dried basil, crumbled1 Tablespoon
 Carrots6 Medium, peeled and sliced 1/2 inch thick (4 1/2 Cups)
 Skinless boneless chicken breasts1 Pound, cut into 3/4-inch cubes
 Frozen green beans10 Ounce (1 Package)
 Chopped black olives1⁄2 Cup (8 tbs)
 Black pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1854 Calories from Fat 408

% Daily Value*

Total Fat 47 g72.4%

Saturated Fat 7 g35.1%

Trans Fat 0.1 g

Cholesterol 291.9 mg

Sodium 2582.9 mg107.6%

Total Carbohydrates 203 g67.7%

Dietary Fiber 30 g120%

Sugars 52 g

Protein 151 g301.1%

Vitamin A 1320.4% Vitamin C 327.4%

Calcium 28.5% Iron 48.6%

*Based on a 2000 Calorie diet

Directions

1 In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic and saute, stirring occasionally, for 5 minutes or until the vegetables are soft.
2 Stir in the tomatoes with their juice, the stock, water, rice, and basil and bring to a boil. Adjust the heat so that the mixture simmers gently, cover, and cook for 10 minutes. Add the carrots and cook 5 minutes longer.
3 Add the chicken, green beans, and olives and cook, uncovered, for 5 minutes or until the chicken is just cooked through. Stir in the black pepper.
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