Chunky Chicken Soup Mediterranean Style Recipe


Health IndexHealthyCuisine
DishMain Ingredient


 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


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.