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.
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.
Ingredient Notes with Substitution
See the complete ingredients on the recipe card below.
- Onion: If available, use sweet Vidalia onions. They do add a little sweetness to this scrumptious soup.
- Chicken Broth: Use low-sodium, please.
- Fire-roasted Tomatoes: Found in most grocery stores. If not available, substitute regular canned diced tomatoes.
- Potatoes: For optimal taste and texture, Yukon Gold potatoes are best for this soup because they hold their shape and will not break down. Russets will break down and turn mushy.
- Chicken: Cooked rotisserie chickens are available almost anywhere and can be picked up a couple of days in advance and stored in the refrigerator.
How to Make Chicken Vegetable Soup
This is a summary; for the complete list of ingredients and instructions, refer to the recipe card below.
- In a Dutch oven or large pot, heat olive oil. Toss the onions, celery, and carrots, and cook and stir until onions soften.
- Add the bell pepper and green beans, and cook until the bell pepper softens.
- Turn the heat to medium-low, and sprinkle in the marjoram, thyme, basil, and minced garlic. Cook for 1 minute, stirring constantly.
- Add chicken broth, fire-roasted tomatoes, and potatoes, and bring the mixture to a boil.
- Reduce the heat and simmer until veggies are tender. Add the cut rotisserie chicken and warm.
Preparation Tips
- Cut, dice, and cube everything small to get a little variety in every spoonful.
- If there is a particular vegetable 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 In a Crockpot
Follow steps 1 through 3 in a skillet, then transfer the mixture to a crockpot.
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.
More Soup Recipes
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-ounce can fire-roasted tomatoes
- 2 medium yellow potatoes, diced
- 2½ cups cooked rotisserie chicken breast or chicken thighs cut into bite-sized pieces
- Kosher salt and freshly 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.
- Add the bell pepper and green beans 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 freshly ground black pepper to taste. Ladle into a bowl and top with fresh parsley.
Notes
- Store leftover soup in an airtight container in the fridge for 3-4 days. Reheat in the microwave on reduced power to avoid overcooking 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.
Nutrition
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Robert Federico
This came out awesome! Where does the high calories and 14g of fat come from? The oil and chicken?
Beth Pierce
So glad that you liked the soup. Sorry about the delay. I had to do some work on the blog post first so I could see everything. Yes, it is the olive oil and the chicken. It is a hearty serving, though.
Claudia
Love your recipe! It turned out perfect and whole family enjoyed the soup! Ideal for this cold weather we have been having. Thanks for the recipe, Beth!
Beth Pierce
Thanks, Claudia! I am so glad that they family enjoyed it!
Lavanda Michelle
I snagged a rotisserie chicken from Costco just like you suggested – half for sandwiches, half for this delicious soup. The flavors are spot-on,
Harold
This is such a delicious chicken vegetable soup. I added peas and spinach to make sure that we get all our green vegetables! There is some snow headed this way so I think I will make it again this weekend.
Beth Pierce
Thanks, Harold! Enjoy!
Sue-Tanya Mchorgh
In just over 30 minutes, you can savor this hearty delight, made extra convenient with a rotisserie chicken. Loving the idea of using one for sandwiches and the other half for this delicious soup. Cheers to the changing seasons, bonfires, sweaters, and the comforting warmth of homemade goodness!
Beth Pierce
I agree 100% Cheers!
Fransic verso
I love Chicken soup but never tried vegetable soup before. I’m going to save this recipe to try it. Thank you for sharing!
Marysa
Great way to use (and use up!) different veggies. Such a healthy combination too.