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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Whitney Stewart
Soup is one of the best things to eat when your sick, plus it doesn’t take extra long to make when you don’t have a lot of time or not in the mood for a big meal. This sounds awesome too! Thank you for sharing!
Beth Pierce
The pleasure is all mine!
Catalina
This soup is so rich and nutrient. My new favorite soup!
Erin
Sounds incredibly delicious! That is definitely a must make!
Gail Montero
I love using a shortcut in a recipe like the use of a rotisserie chicken! Not only does it add extra flavor, but it also makes it easier to cook this tasty soup.
Vicky
I love that I can use leftover rotisserie chicken to make this soup. It is made with so many veggies, that it is very filling and good for you.
Shelby
So many good-for-you ingredients in one soup! Yum!
justin
So cheap and used frozen veggies that I had on hand to make it. A hit with the kiddos too, win!
Holley
This is the perfect soup for a cold day! Very filling and satisfying soup recipe!
Beth Pierce
Thanks, Holley! So glad that you liked it!
Allyson Zea
I made this but left out the chicken since were vegetarian, and it was still absolutely delicious!
Sandra McCollum
This was such a comforting bowl of soup! Everyone loved it!