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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Katie
Made it for the family and it was a hit!
heather
This soup is a favorite here at our house. Love all of the veggies!
Chelsea
This soup is sooo delicious!! We’re obsessed! Thanks for sharing!
Krissy Allori
This is the perfect classic soup. Great for the whole family. Hearty and delicous!
Beth Pierce
Thanks so much! I hope you enjoy it!
Taylor
So delicious and flavorful! Love all the added veggies!
Chrissie Baker
Yum! This looks so good. There is nothing like soup on a winter day. I will have to try it this week!!! Thanks!
Erin
This healthy chunky Chicken Vegetable soup is couldn’t look any more perfect!
Catalina
I never say No to a delicious soup like this, especially during the cold season!
Demeter
This looks like the perfect way to warm up on a chilly day. So budget friendly too.