Chicken Vegetable Soup

This healthy Chicken Vegetable soup is full of carrots, onions, potatoes, green beans, bell peppers, and tomatoes. This quick soup is made easily using baked rotisserie chicken. Enjoy this easy, flavor-packed, high-protein, hearty soup anytime.

Chicken Vegetable Soup

The seasons are changing, and fall is almost here. You can feel it in the air. It is time for bonfires, sweaters, and soup. We are a soup-loving family, and this hearty homemade Chicken Vegetable Soup is one of our favorites. This delectable soup is ready in just over 30 minutes using one of those delicious already-cooked rotisserie chickens. They are available at big warehouse stores, local grocery stores, and even Walmart. I picked one up at Costco and used half for sandwiches and the other half for my soup.

How do you make Chicken Vegetable Soup?

Heat the olive oil over medium heat in a Dutch oven or heavy soup pot. Add the onion, celery, and carrots. Cook and stir several times until the onions begin to soften. This usually takes about 5 minutes or so. Add the bell pepper and green bean and cook for several minutes or until the bell pepper begins to soften and the onions and celery are soft. Now, turn the heat to medium-low and add the marjoram, thyme, basil, and minced garlic. Cook for 1 minute, stirring constantly so the garlic does not burn.

Then add the low-sodium chicken broth, fire-roasted tomatoes, and potatoes. Bring the mixture to a boil. Then reduce the heat and simmer for about 20-25 minutes or until the veggies are tender. Add the cut rotisserie chicken and warm for just a couple more minutes. Season with kosher salt and fresh ground black pepper to taste. Ladle the soup into bowls and top with fresh herbs like rosemary or parsley. 

Recipe Tips

• Cut, dice, and cube everything fairly small so you can get a little bit of variety in every spoonful.
• Cooked rotisserie chickens are available almost anywhere and can be picked up a couple of days in advance and stored in the refrigerator.
• If available, use sweet Vidalia onions. They do add a little sweetness to this scrumptious soup.
• Canned fire-roasted tomatoes can be found in most grocery stores. If not available, substitute regular canned diced tomatoes.
• For optimal taste and texture, Yukon Gold potatoes are best for this soup because they hold their shape and will not break down. Stay away from Russets, as they will break down and turn mushy.
• If there is a particular vegetable that you do not like, substitute a different one. Try corn, peas, spinach, kale, or okra.
• You can substitute egg noodles, pasta, or rice for the potatoes. They will take about 15 minutes to cook while the soup is simmering, so plan accordingly.

Cook it in a crockpot

Follow steps 1 through 3 in a skillet, then transfer the mixture to a crock pot.
Add the low-sodium chicken broth, fire-roasted tomatoes, and potatoes. Put the lid on and cook on high for 3 hours or on low for 6 hours, adding the cooked chicken in the last 45 minutes of cooking.

Storage and Reheat

Store leftover soup in an airtight container in the fridge for 3-4 days. Reheat in the microwave at reduced power so as not to overcook the veggies.

To freeze, first cool completely, then store in a freezer container or freezer zipper bag and freeze for up to 3 months. Thaw in the fridge overnight. If using a freezer zipper bag, lay it flat to freeze.

Other chicken soup recipes you will love!

Chicken and Rice Soup

Lemon Chicken Orzo Soup

Chicken Noodle Soup

Chicken Pot Pie Soup

Chicken Taco Soup

Chicken Dumpling Soup

Chicken Vegetable Soup

An easy and quick Chicken Vegetable Soup full of hearty vegetables in a perfectly seasoned broth made easy using already cooked chicken.

5 from 43 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

Calories: 356kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion chopped
• 2 ribs celery chopped
• 2 large carrots peeled and chopped
• 1 yellow bell pepper chopped
• ½ lb green beans trimmed and cut into 1-inch segments
• 1 teaspoon dried marjoram or oregano
• 1 teaspoon dried thyme
• ½ teaspoon dried basil
• 2 cloves garlic minced
• 6 cups low-sodium chicken broth
• 1 14.5 ounces can fire roasted tomatoes
• 2 medium yellow potatoes diced
• 2 ½ cups cooked rotisserie chicken breast or chicken thighs cut in bite-sized pieces
• Kosher salt and fresh ground black pepper
• Fresh parsley

Instructions

• Heat the olive oil over medium heat in a Dutch oven or heavy stockpot.  Add the onion, celery, and carrots. Cook and stir several times until the onions begin to soften.  This usually takes about 5 minutes or so
• Add the bell pepper and green bean and cook for several minutes or until the bell pepper begins to soften and the onions and celery are soft. 
• Now turn the heat to low and add the marjoram, thyme, basil, and minced garlic. Cook for 1 minute, stirring constantly. 
• Add the low-sodium chicken broth, fire-roasted tomatoes, and potatoes. Bring the mixture to a boil. Reduce the heat and simmer for about 20-25 minutes or until the veggies are tender. 
• Add the cut rotisserie chicken and warm for just a couple more minutes. Season with kosher salt and fresh ground black pepper to taste. Ladle into bowl and top with fresh parsley. 

Notes

• Cut, dice, and cube everything fairly small so you can get a little bit of variety in every spoonful.
• Cooked rotisserie chickens are available almost anywhere and can be picked up a couple of days in advance and stored in the refrigerator.
• If available, use sweet Vidalia onions.  They do add a little sweetness to this scrumptious soup.
• Canned fire-roasted tomatoes can be found in most grocery stores. If not available, substitute regular canned diced tomatoes.
• For optimal taste and texture, Yukon Gold potatoes are best for this soup because they hold their shape and will not break down. Stay away from Russets, as they will break down and turn mushy.
• If there is a particular vegetable that you do not like, substitute a different one. Try corn, peas, spinach, or okra.
• You can substitute noodles or rice for the potatoes.  They will take about 15 minutes to cook while the soup is simmering, so plan accordingly.
• Store leftover soup in an airtight container in the fridge for 3-4 days. Reheat in the microwave at reduced power so as not to overcook the veggies. 

Nutrition

Calories: 356kcal | Carbohydrates: 24g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 447mg | Potassium: 807mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3938IU | Vitamin C: 61mg | Calcium: 60mg | Iron: 2mg

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