Chicken Vegetable Soup

An easy, 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 recipe, chicken vegetable soup with potatoes, chicken vegtable soup, hearty chicken vegetable soup recipe, homemade chicken vegetable soup, how to make a chicken soup with vegetables, how to make chicken and vegetable soup, how to make chicken vegetable soup, soup chicken and vegetable soup

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 356kcal

Author Beth Pierce

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