Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and more flavorful. Just dice them small, sauté as the recipe instructs, and enjoy the extra tenderness.

Can I make this soup completely vegetarian?

Definitely! Simply omit the chicken and use a good-quality vegetable broth. Add extra beans or perhaps some diced potatoes or mushrooms for additional heartiness. You won’t miss the chicken one bit.

Do I need to thaw frozen artichokes before adding?

No need. Drop them in straight from the freezer; they’ll thaw and heat through as the soup simmers. If using jarred or canned artichokes, just drain and rinse them first.

Can I add pasta or rice to the soup?

Yes! Small pasta shapes (like orzo or ditalini) or a handful of cooked rice make this soup even more filling. Just be sure to add extra broth if needed, since grains will absorb some liquid.

30-Minute Mediterranean Chicken Soup Recipe

Name: 30-Minute Mediterranean Chicken Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 tablespoons olive oil; 1 extra-large sweet Vidalia or yellow onion, peeled and diced small; 2-3 large stalks celery, diced small; 4 garlic cloves, peeled and finely minced or pressed; 1 pound boneless skinless chicken breast, diced into small pieces; 1 tablespoon Italian seasoning, or to taste; 1 teaspoon freshly ground black pepper, or to taste; Kosher salt, to taste (about 2 tablespoons if using low/no sodium products); Pinch of cayenne pepper, optional and to taste; One 15-ounce can fire-roasted tomatoes (do not drain); 12 ounces artichoke hearts (frozen preferred, can use canned or jarred – water-packed and drained); 1 small zucchini, diced small (optional); One 15-ounce can garbanzo beans (drained and rinsed, no-salt added preferred); Leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib); 64 ounces (8 cups) low-sodium chicken stock; 1 to 2 tablespoons lemon juice (optional but recommended)

Description

A vibrant and flavorful 30-Minute Mediterranean Chicken Soup, packed with tender chicken, hearty vegetables, garbanzo beans, and kale in a savory, zestful broth. This healthy, one-pot wonder comes together quickly for a satisfying, nutritious meal perfect for busy weeknights.

Ingredients

Units Scale

Main Ingredients

4 tablespoons olive oil
1 extra-large sweet Vidalia or yellow onion, peeled and diced small
2–3 large stalks celery, diced small
4 garlic cloves, peeled and finely minced or pressed
1 pound boneless skinless chicken breast, diced into small pieces

Seasonings

1 tablespoon Italian seasoning, or to taste
1 teaspoon freshly ground black pepper, or to taste
Kosher salt, to taste (about 2 tablespoons if using low/no sodium products)
Pinch of cayenne pepper, optional and to taste

Vegetables & Beans

One 15-ounce can fire-roasted tomatoes (do not drain)
12 ounces artichoke hearts (frozen preferred, can use canned or jarred – water-packed and drained)
1 small zucchini, diced small (optional)
One 15-ounce can garbanzo beans (drained and rinsed, no-salt added preferred)
Leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)

Liquids & Finishers

64 ounces (8 cups) low-sodium chicken stock
1 to 2 tablespoons lemon juice (optional but recommended)

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Instructions

Prepare Aromatics: To a large Dutch oven or stockpot, add the olive oil, diced onion, and celery. Sauté over medium-high heat for about 7-8 minutes, stirring intermittently, until the vegetables begin to soften and the onion turns translucent.
Add Chicken and Spices: Add the minced garlic and diced chicken breasts to the pot. Evenly sprinkle with Italian seasoning and black pepper. Continue to sauté for about 3 minutes, stirring nearly constantly to ensure even cooking, until the chicken is about two-thirds cooked through.
Incorporate Main Vegetables and Broth: Add the fire-roasted tomatoes (with juices), artichoke hearts, chicken stock, and optional diced zucchini. Increase the heat and bring the mixture to a boil. Let it cook for about 5 minutes, or until the chicken is fully cooked through.
Add Beans and Kale: Stir in the drained and rinsed garbanzo beans and the torn kale leaves. Turn off the heat and allow the kale to wilt, about 1 to 2 minutes, gently stirring to help it soften.
Season and Finish: Taste the soup and add kosher salt to your preference, as needed. Optionally, stir in lemon juice for brightness and a pinch of cayenne pepper for subtle heat. Adjust seasonings as desired and serve the soup immediately.

Notes

If using frozen artichoke hearts, no need to thaw them before adding; for canned or jarred, choose water-packed and drain thoroughly.
Soup keeps well in the refrigerator for 5-7 days or can be frozen for up to 6 months in an airtight container.
This recipe is easily adapted; add other Mediterranean vegetables or substitute spinach for kale if desired.
Lemon juice and cayenne pepper are optional, but both add excellent layers of flavor and brightness.

Nutrition

Serving Size: 1 cup
Calories: 190
Sugar: 5g
Sodium: 680mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 17g
Cholesterol: 30mg