Mediterranean Chicken Soup With a Southern Twist

by N'Ckyola
6 servings
2 hr 10 min

I think anytime is a great time for soup but since it's actually soup season, I have a great 1 for you to try!

Not your everyday chicken soup, this Mediterranean Chicken Soup is packed with protein & loads of veg. Plus it has a Southern twist I definitely think you'll love!

I made it the traditional way, slow cooking it in a large pot on the stove top but it can easily be adapted to a slow cooker/crock pot or instant pot/pressure cooker.

At the end, I'll give you some tips & quick swaps to make it a quick cooking soup and even vegetarian swaps.

It's super easy with 3 basic steps.

Brown the chicken to make the soup base. Using bone in, skin on dark meat chicken helps make more flavorful broth right in the pot as you cook it.

Add the beans in with the chicken to thicken things up & max out the protein.

When you're done cooking both, the chicken will be super tender - the skin & bones will just fall right off.

Add the vegetables at the end and cook to the desired tenderness. I like my veg with a little bite/crispiness left, so this step doesn't take more than 15-20 minutes.

Get the full recipe below. And get more tips like what to do with those chicken skins, bones, & veggie scraps over on the blog!

Mediterranean Chicken Soup With a Southern Twist
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 2 Hours Total time: 2 hr 10 min
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  • 2 chicken leg quarters or 4 thighs, with bones & skin
  • 1 cup of white, canellini, or garbanzo beans, soaked but not cooked
  • 1 bunch of baby mustard greens or 1/2 head of a small cabbage, cut into 1" chunks
  • 1 small yellow onion, course chopped
  • 2 large cloves garlic, course chopped
  • 2 celery stalks, clicked
  • 1 large carrot, sliced
  • a few slices of Serrano or jalapeño pepper (optional)
  • Water or broth (chicken or vegetable)
  • Oil (canola or EVOO)
  • Smokey seasoning
  • 1 T rosemary
  • Salt & pepper to taste

Coat the bottom of a large pot with oil & heat over medium heat.
Season the chicken with salt, pepper, & smokey seasoning.
Brown the chicken on all sides.
Add 1 cup of water or broth to the pot and scrape up any brown bits. Add more liquid to completely cover the chicken.
Simmer until the skin falls away from the chicken, about 30 minutes. Remove the skin. (Add more liquid as needed to keep the chicken covered.)
Add the beans & simmer until cooked through and the chicken is falling off the bones, about 45 minutes - 1 hour. Remove the bones. (Add more liquid as needed.)
Taste the broth & adjust seasoning adding salt and pepper to taste.
Add all the vegetables + the rosemary & simmer until they are crisp tender, about 15-20 minutes.
Serve hot with crusty bread if you like.
  • 1. Using dark meat with bones & the skin on, you won't need broth. Browning the chicken will create super tasty broth on it's own.
  • 2. If you don't like dark meat chicken or prefer a quicker cooking soup, use chicken breasts, cutlets, or tenderloins. Season & brown them, then remove & cut into 1" pieces. Follow the rest of the recipe adding the chicken in with the vegetables.
  • 3. Leave the chicken out altogether & sub veggie broth for a vegan or vegetarian option.
  • 4. To decrease the cooking time even more, use canned beans.
  • 5. Don't have cabbage? Use Brussels Sprouts. Or kale, mustard greens, or Swiss chard. Or any combination of greens.
  • 6. If you don't like things spicy, leave out the hot peppers.
  • 7. Increase the flavor profile with capers and/or olives.
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