Chunky Chicken Soup, Mediterranean Style

READY IN: 45mins
Recipe by Julie Bs Hive

From 'Tapas". Simply add a crusty loaf of bread and dinner's on the table. Posted for ZWT3.

Top Review by twswbs0405

This soup is our first post-holiday, vegetable-loaded, chicken soup. I have made before in the crock pot and my entire family loved it. I cooked on low all day and added the rice about 20 minutes before serving. This time, I made according to recipe on the stove top except I got a little carried away slicing carrots with one of my Christmas presents. I compensated for the additional carrots with a little more green bean (about 16 oz versus 10 oz), tossed in fresh spinach, doubled the basil, added a little more rice (3/4 cup versus 1/2), another 2 cups chicken broth, and a tad more garlic and about a teaspoon onion powder. It seems pretty thick but looks like pictures and has a nice flavor. I intend to let it sit overnight, and we will warm it up have it for both lunch and dinner tomorrow with salad. Sadly, not with bread!

Ingredients Nutrition

Directions

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

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