Mediterranean Chicken Soup

Chicken breast, cooked in a Dutch oven, simmers in a light broth with a collection of vegetables. Kalamata olives and couscous adds a delicious taste and unexpected texture.
  • Prep Time 10 minutes
  • Cook Time 40 minutes
  • Serves 8
  • Calories 420
  • Calories 420
  • Total Fat 12 g
  • Cholesterol 110 mg
  • Sodium 2470 mg
  • Total Carbohydrate 24 g
  • Protein 52 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 4 cans chicken broth, 15.5 oz.
  • 2-1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 1 yellow onion, diced
  • 1 can chickpeas, 15 oz.
  • 1 box couscous, 10 oz.
  • 1 cup Kalamata olives, pitted, cut in half
  • 1 cup parsley, fresh, chopped
  • 1 lemon, zest

Cooking Instructions

  1. Place chicken in a large Dutch oven, cover with broth and season with salt and pepper.  Bring to a boil.  Reduce heat and simmer for 20 minutes, or until the chicken is cooked through.  Transfer chicken to a plate and let cool.  Using 2 forks, shred chicken breasts. 
  2. Strain the broth and return to pan.  Add the chicken, carrots, celery, onions and chickpeas.  Simmer 10 minutes or until the vegetables are soft. 
  3. Cook the couscous according to package directions.  Stir the olives, parsley and lemon zest into the couscous. 
  4. Divide couscous among bowls and top with soup. 
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