Easy Chicken Vegetable Soup is a quick soup recipe made with shredded rotisserie chicken, chicken broth, and fresh vegetables. It’s a great weeknight dinner that’s ready in about 30 minutes! Serve it with bread on the side to soak up all of the delicious broth.
When we want a comforting dinner, we like to make this chicken and vegetable soup. To make it really easy, I use rotisserie chicken. This cuts down on the cooking time making it a great soup to make during the week. We love this chicken vegetable soup recipe with fresh garlic bread on the side for dunking.
This easy chicken soup is loaded with veggies and chicken, and it’s freezer-friendly so that you can make it ahead. That way, it’s easy to heat up a bowl of soup for lunch or dinner when it’s busy. This soup is great to have on hand when the weather is chilly – it will definitely warm you up! Give it a try and I hope you enjoy it as much as we do.
How to Make Chicken Vegetable Soup
- Bring the broth to a boil in a large soup pot on the stovetop. Once it’s boiling, add the broccoli, potatoes, celery, and carrots.
- Adjust to medium heat and simmer until the veggies are tender. (Be sure to see the recipe card for full instructions and cook times).
- Add the chicken, salt and black pepper. Stir and simmer then serve!
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Storing Chicken Vegetable Soup
- Store leftovers in an airtight container for up to four days. It will also keep well in the freezer for several months.
mel’s expert tips
- Different chicken broth brands have different sodium amounts, so taste the soup first before adding salt. Add a little at a time if you think the soup needs it.
- If you want to freeze the soup, allow it to cool to room temperature first. Store it in the freezer and it will microwave nicely when you’re craving a bowl!
- This soup is excellent with slices of toasted bread, garlic bread, or breadsticks. We also like to pair it with a tossed salad.
- Be sure to try some of our other delicious soup recipes – chicken tortilla soup, crockpot tortellini soup, stuffed pepper soup!
Chicken Vegetable Soup Recipe
Ingredients
- 8 cups chicken broth
- 4 cups chicken shredded (we used rotisserie chicken skin removed)
- 4 medium carrots cut into bite sized rounds
- 2 celery stalks cut crosswise into ¼” slices
- 2 medium Yukon gold potatoes cut into bite sized pieces
- 2 cups broccoli cut into bite sized florets
- Salt and Pepper to taste
Instructions
- Pour broth into a large pot and bring to a boil over high heat. Add Broccoli, potatoes, celery and carrots to the broth. Reduce heat medium low. Simmer for 14-18 minutes until vegetables soften and are tender. Add chicken and stir well. Add salt and pepper a let chicken heat up for 2-4 minutes. Remove from heat. Let sit for a few minutes then serve!
Recipe Notes
• You can freeze leftovers so you can save them for a later date. You can keep it frozen for a few months.
Recipe Nutrition
Variations and Add-Ins:
- You can substitute your favorite vegetables and create flavors you like. Green beans, spinach, kale, onions, zucchini, and tomatoes are some good options.
- I like to use fresh ingredients, but you can use frozen vegetables to save some time and effort.
- You can add garnishes for your soup like croutons, grated Parmesan cheese, and chopped fresh herbs like fresh parsley or thyme.
- Feel free to add some noodles or rice for some extra heartiness. You could also add some gold potatoes or red potatoes.
- Choose your favorite store bought flavorful broth, or you can opt for homemade chicken stock if you prefer, but this will increase the cooking time.
