Chicken Vegetable Soup

An easy and quick Chicken Vegetable Soup full of hearty vegetables in a perfectly seasoned broth made easy using already cooked chicken.

Course Soup

Cuisine American

Keyword chicken and vegetable soup, chicken vegetable soup with potatoes, hearty chicken vegetable soup recipe, homemade chicken vegetable soup

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 356kcal

Author Beth Pierce

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

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.

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.