Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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

January 2, 2023 by Beth Pierce 64 Comments

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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, hearty soup anytime.

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 the big warehouse stores, local grocery stores, and even Walmart. I picked one up at Costco and use half for sandwiches and the other half for my soup.

This delectable soup is ready in just over 30 minutes using one of those delicious already-cooked rotisserie chickens.

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.

Add the cut rotisserie chicken and warm for just a couple more minutes. Season with kosher salt and fresh ground black pepper to taste.

Recipe notes and helpful 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.
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.

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