Best Chunky Chicken Soup Mediterranean Style Recipes

CHUNKY CHICKEN NOODLE SOUP

Chunky Chicken Noodle Soup image

Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra. -Coleen Martin, Brookfield, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Steps:

Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1370mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

CHUNKY CHICKEN SOUP

Chunky Chicken Soup image

Make and share this Chunky Chicken Soup recipe from Food.com.

Provided by mary winecoff

Categories Chicken

Time 56m

Yield 7 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into 2 inch strips
2 teaspoons vegetable oil
2/3 onion, finely chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 cup corn, frozen
2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
1 1/2 cups chicken broth
1 teaspoon dill weed
1 cup frozen peas
1/2 cup half-and-half cream

Steps:

In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker.
Add the onion, carrots, celery and corn.
In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
Cover and cook on low for 4 hours or until vegetables are tinder.
Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.

CHUNKY CHICKEN SOUP, MEDITERRANEAN STYLE

Chunky Chicken Soup, Mediterranean Style image

Make and share this Chunky Chicken Soup, Mediterranean Style recipe from Food.com.

Provided by Julie Bs Hive

Categories European

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.
Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
Add carrots and cook about 5 minutes.
Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.

Nutrition Facts : Calories 412.1, Fat 8.8, SaturatedFat 1.7, Cholesterol 65.8, Sodium 400.3, Carbohydrate 49.3, Fiber 8.6, Sugar 12.2, Protein 36.7

MEDITERRANEAN CHICKEN SOUP

Mediterranean Chicken Soup image

This is my go-to soup when I'm under the weather. It always makes me feel better. This filling dish is also delicious for lunch or dinner, even when you're feeling great. -Angie Pitts, Charleston, South Carolina

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 tablespoon Greek seasoning
1 teaspoon pepper
1 tablespoon olive oil
4 green onions, thinly sliced
1 garlic clove, minced
1/4 cup white wine or chicken broth
7 cups reduced-sodium chicken broth
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/4 cup pitted Greek olives, sliced
1 tablespoon capers, drained
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 cups uncooked orzo pasta
2 tablespoons lemon juice
1-1/2 teaspoons minced fresh parsley

Steps:

Season chicken with Greek seasoning and pepper. In a Dutch oven, saute chicken in oil until no longer pink; remove and set aside. Add green onions and garlic to the pan; saute for 1 minute. Add wine, stirring to loosen browned bits from pan., Stir in the broth, tomatoes, olives, capers, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Return to a boil. Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. Stir in lemon juice and parsley.

Nutrition Facts : Calories 285 calories, Fat 5g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 1042mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

CHUNKY TURKEY SOUP, MEDITERRANEAN STYLE

Chunky Turkey Soup, Mediterranean Style image

This is a delicious hearty soup recipe that I got out of a 90's cookbook. It is a great way to use leftover turkey or chicken. This is one of my favorite soups.

Provided by Crystal ~

Categories Other Soups

Time 45m

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 small yellow onion, coarsely chopped
1 medium green pepper, coarsely chopped
2 cloves garlic, minced
1 (14oz.) can tomatoes, petite diced, with juice
½ cup long grain rice
4 cups chicken stock
2 cups water (or broth)
4 carrots, peeled and sliced
1 package (10 ounces) frozen green beans
2 cups roasted turkey cut into 1-inch cubes (or chicken)
½ chopped black olives
1 tablespoon of fresh basil or 1 teaspoon dried basil
¼ teaspoon black pepper
½ teaspoon salt

Steps:

1. In a large stockpot, heat the oil over moderate heat.
2. Add the onion, green pepper, and garlic and sauté, stirring occasionally for 5 minutes.
3. Stir in tomatoes, chicken broth, water, carrots, rice, and basil. Heat to boiling, then reduce heat; cover and simmer for 20 minutes.
4. Add the green beans, black olives, turkey and salt and pepper. Cook uncovered for about 5 minutes or so.
5. Serve with garlic sticks or crusty bread.