Chicken Vegetable Soup

Beth Pierce


An easy and quick family friendly soup full of hearty vegetables in a perfectly seasoned broth made easy using already cooked rotisserie chicken.


☆☆☆☆☆ 0 votes

15 Min
25 Min
Stove Top


  • 2 Tbsp
    vegetable oil
  • 3
    stalks celery thinly sliced
  • 2
    large carrots peeled and cut in thin half rounds
  • 1
    medium onion finely chopped
  • 1 Tbsp
    dried parsley
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried basil
  • 1/4 tsp
    fresh ground black pepper
  • 2 clove
    garlic minced
  • 6 c
    low sodium chicken broth
  • 1 can(s)
    (14.5 ounce) fire roasted tomatoes
  • 1 lb
    red potatoes diced small
  • 1/2 lb
    green beans trimmed and cut in 1 inch segments
  • 3 c
    cooked cubed rotisserie chicken

How to Make Chicken Vegetable Soup


  1. Heat vegetable oil over medium heat in a Dutch oven or heavy stockpot. Add celery, carrots and onions. Cook until the onions begin to brown on the edges; approximately 5 minutes. Turn the heat to medium low. Add parsley, oregano, basil, fresh ground black pepper and minced garlic. Cook for 1 minute stirring constantly.
  2. Add low sodium chicken broth, fire roasted tomatoes, diced red potatoes and green beans. Simmer for 15-20 minutes or until the potatoes and green beans are tender. Add cut rotisserie chicken; warm for 1-2 minutes.

Printable Recipe Card

About Chicken Vegetable Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Southern

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