Rotisserie chicken, tender veggies, and herbs simmer together in this comforting Chicken Vegetable Soup recipe. Simple, cozy, and full of flavor.
You ever have that day?
You know… when you open the fridge and it’s a weird mix of “almost empty” but also somehow full of random stuff that doesn’t make sense together? That was me. The weather? Cold. My mood? Meh.
But in the corner of the fridge, there it was. Half a rotisserie chicken staring at me like, “Are you gonna do something with me or what?” I had carrots, some potatoes, green beans I forgot I bought (oops), and the rest kinda fell into place.
Enter this Chicken Vegetable Soup recipe.
Honestly? I wasn’t expecting much. I mean, soup is soup, right? WRONG. This one just… hit different. The broth was cozy and herby. The chicken stayed juicy and tender. The veggies? They made me feel like I was being healthy and cozy at the same time. Win-win.
Now, this soup has become my go-to. Whether it’s cold, or I’m sick, or just can’t even with dinner — it’s the answer. You’ll get it once you make it, trust me.
Why You’ll Love This Chicken Vegetable soup Recipe?
So, let’s break this down because I know what you’re thinking… “Isn’t chicken soup just… chicken soup?”
Not this one.
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It’s fast. Like, chop and simmer kind of fast.
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Uses rotisserie chicken. Lazy? Maybe. Smart? Absolutely.
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Packed with veggies. You feel good eating it. No guilt here.
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Endlessly tweakable. No green beans? No problem. Swap ’em.
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Even better the next day. Which is perfect because making dinner once for two nights? Genius.
It’s simple, sure. But it tastes like you tried way harder than you actually did. And those are the recipes I keep around.
Ingredient Notes:
Okay, so here’s why each part matters in this Chicken Vegetable Soup recipe — and what you can totally mess with if you want.
- Olive Oil:
For sautéing the veggies. Gets things started and makes your kitchen smell kinda fancy. - Onion, Celery, Carrots:
This trio? Classic soup starter. Adds sweetness and depth. If you skip these… well, don’t. - Bell Pepper + Green Beans:
Color and crunch. Use what you have though — soup is forgiving. - Marjoram (or Oregano), Thyme, Basil:
The “secret” layer of flavor. Not too much, but without it, you’ll miss them. - Garlic:
Because garlic makes everything better. End of story. - Chicken Broth:
Low-sodium gives you control. Plus, you can always add salt later but you can’t un-salt it. - Fire-Roasted Tomatoes:
Adds a little extra oomph. Regular tomatoes work too, but fire-roasted make you feel like you know what you’re doing. - Potatoes:
Makes it hearty. You won’t be hungry an hour later. That’s important. - Rotisserie Chicken:
This right here? Lifesaver. It’s already cooked, already tasty. Less work = more relaxing. - Salt + Pepper:
Don’t forget these. Always taste and adjust. - Fresh Parsley:
Optional… but makes it pretty and adds freshness. Up to you.
How To Make Chicken Vegetable soup?
Step 1: Heat it up.
In a big soup pot (or whatever pot you’ve got), warm up the olive oil. Toss in the onions, celery, and carrots. Let them cook for about 5 minutes — just until the onions look soft and the house starts smelling amazing.
Step 2: Add more veggies.
Bell pepper and green beans go in next. Give them a few minutes to soften a little. You’re building flavors here, no rush.
Step 3: Time for herbs + garlic.
Turn the heat down a bit. Add marjoram (or oregano), thyme, basil, and garlic. Stir for about a minute. You want fragrant — not burnt. (Learned that the hard way.)
Step 4: Make it soupy.
Pour in the broth, tomatoes (yes, include the juice), and potatoes. Stir it all up. Bring it to a boil. You’re close now.
Step 5: Simmer and chill (the soup, not you… or maybe you too).
Once it’s boiling, drop the heat and let it simmer for 20-25 minutes. Potatoes should get nice and tender. This is when the soup starts to feel like a hug.
Step 6: Add the chicken.
In goes the rotisserie chicken. Stir it around and let it heat up — about 5 minutes. That’s it. It’s already cooked, so don’t overthink it.
Step 7: Final touches.
Taste it. Season with salt and pepper to make it just right. Toss on some parsley if you’re feeling fancy. Grab a spoon. Dig in.
Want To Save This Recipe?
Storage Options:
If by some miracle you don’t finish this in one sitting…
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Fridge: Good for 4 days. Actually gets tastier as it sits.
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Freezer: Yep. Up to 3 months.
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Reheat: Stove or microwave. Add broth if it thickens up.
Honestly? I get excited for day-two soup. It just hits differently.
Variations and Substitutions:
This Chicken Vegetable Soup is the definition of “use what you’ve got.”
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No green beans? Peas, corn, or even zucchini work.
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Add greens: Spinach or kale stirred in at the end is chef’s kiss.
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Creamy twist: A splash of cream = luxurious.
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Spice things up: Crushed red pepper if you’re feeling bold.
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Protein swap: Leftover turkey, shredded pork, even chickpeas. Whatever works.
Point is… soup is personal. Make it yours.
What to Serve with Chicken Vegetable soup?
Sure, it’s perfect on its own. But if you want more:
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Crusty bread: Always. Dunking is mandatory.
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Grilled cheese: Hello, comfort food combo.
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Simple salad: To balance the cozy.
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Crackers: Classic. No explanation needed.
Or… just eat it straight from the pot. We’ve all been there.
Frequently Asked Questions:
Can I make it ahead?
Yep. Honestly, I recommend it. It tastes better after a night in the fridge.
No rotisserie chicken — now what?
Cooked chicken breast, thighs, whatever’s hanging around will work. Just chop it up.
Can I skip certain veggies?
Totally. Use what you have. That’s the whole point.
And there you go — your new best friend for chilly nights, lazy dinners, or those “I really should eat something kinda healthy” moments… this Chicken Vegetable Soup recipe.
It’s cozy, it’s flexible, and honestly? It makes you look like you have it all together (even if you’re wearing pajamas at 5pm… no judgment).
So tell me — what’s your ultimate soup pairing? Team crackers or team crusty bread? I need to know!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Vegetable soup
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 2 large carrots peeled and chopped
- 1 yellow bell pepper chopped
- ½ pound green beans trimmed and cut into 1-inch pieces
- 1 tsp dried marjoram or oregano
- 1 tsp dried thyme
- ½ tsp dried basil
- 2 cloves garlic minced
- 6 c low-sodium chicken broth
- 1 14.5 oz can fire-roasted tomatoes
- 2 medium yellow potatoes diced
- 2 ½ c cooked rotisserie chicken cut in bite-sized pieces
- Kosher salt and fresh ground black pepper to taste
- Fresh parsley for garnish
Instructions
- In a pot gently warm the olive oil, over medium heat.
- Add the onion, celery and carrots. Cook for 5 minutes until the onions become soft.
- Introduce the bell pepper and green beans. Cook them until they begin to soften.
- Reduce the heat. Stir in marjoram (or oregano) thyme, basil and minced garlic. Cook for 1 minute.
- Incorporate the chicken broth, fire-roasted tomatoes and diced potatoes. Bring it to a boil.
- Decrease the heat. Let it simmer for around 20 to 25 minutes until the vegetables become tender.
- Add in pieces of chopped rotisserie chicken. Warm it up for a couple of minutes.
- Season with salt and pepper according to your taste.
- Garnish, with chopped parsley and serve while hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
