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 Vegetable Soup
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
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Monidipa Dutta
I tried your recipe. Loved it. I just came by to inform you.
Beth Pierce
Thanks, Monidipia! So glad that you liked the soup.
MELANIE E
With the weather so cold, this was perfect. Such a hearty and flavorful soup! I will make it again.
Chloe Arnold
I was craving chicken soup the other day and this looks so much better than what I envisioned. Making this asap! Love the veggies!
Beth Pierce
Thanks Chloe! Enjoy!
Bryan Carey
Soup is good comfort food and generally healthy, too! This recipe can be made vegetarian by leaving out the chicken and it is still so tasty.
Fransic verso
This looks so yummy, nowadays I’m including carrots and onions in my food. So, this would be great. Thank you for sharing!
Colleen
This vegetable soup is so healthy. My kids loved it. Thanks for the great recipe.
Sam
This chicken vegetable soup looks so delicious and healthy. I love soup in cold weather like we have now.
Stephanie
What a perfect soup for these cooler months! And all the vegetables help make it so healthy.
Kristy Bullard
Love this soup! It’s so comforting and perfect with some crusty bread. It’s a great way to get my kids to eat their veggies.
Beth Pierce
Thanks, Kristy! So glad that the kids loved the soup!
Princess Q
This looks superbly delectable! Loved this nutritious recipe for Chicken Vegetable Soup, can’t wait to try this out for our family dinner 🙂 Thanks for sharing!
Debbie
Yum! I love a good, healthy Chicken Vegetable soup. This is the perfect recipe for the cold winter months. Thank you for sharing – the instructions are very easy-to-follow.
Luna S
Yum! Love a homemade meal that helps keep you warm on cold nights or helps when you aren’t feeling well and this would suit both of those.
May
It looks really delicious! I can almost taste the bell peppers, celery and the tomatoes in the soup! I think I’ve tasted this before.
Monidipa
This is my daily lunch. However, my recipe is more simplistic but your recipe looks super yummy. Will try.
Beth Pierce
Thanks. Enjoy!
SONIA SEIVWRIGHT
This soup is what I need right now. I just love the flavour in this soup.
Gervin Khan
Wow! This Chicken Vegetable Soup was absolutely delicious! Seasoned broth adds more taste to this dish! A perfect meal for this cold weather! I totally love it!
Beth Pierce
Thanks! So glad that you like the soup!
Tweenselmom
chicken veggie soup is just everyone’s favorite, perfect, especially on a rainy or cold day! Thanks for sharing the great recipe.