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Classic Hearty Chicken Vegetable Soup Using Rotisserie Chicken

Close-up of a bowl of hearty chicken vegetable soup with shredded chicken, bright orange carrots, and fresh parsley.
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Make this wholesome, comforting chicken vegetable soup using a rotisserie chicken for a quick weeknight dinner. It is packed with vegetables in a savory broth.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded rotisserie chicken meat
  • 1 cup diced potatoes (Yukon Gold or Russet)
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth. Add the diced potatoes, dried thyme, and bay leaf. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the pot, and simmer for 10 minutes, or until the potatoes are nearly tender.
  6. Stir in the shredded rotisserie chicken, frozen green beans, and frozen corn. Continue to simmer, uncovered, for another 5 minutes, allowing the vegetables to finish cooking and the chicken to heat through.
  7. Remove and discard the bay leaf. Season the soup generously with salt and pepper to your preference.
  8. Ladle the hearty chicken vegetable soup into bowls. Garnish each serving with fresh chopped parsley before serving.

Notes

  • For an easy meal prep soup, you can chop all the fresh vegetables a day ahead of time. Store them in an airtight container in the refrigerator.
  • If you prefer a richer flavor, use homemade chicken stock instead of store-bought broth.
  • This recipe works well in a slow cooker; combine all ingredients except the frozen vegetables and cook on low for 6 hours, adding frozen vegetables for the last 30 minutes.

Nutrition

Find it online: https://rosatasty.com/chicken-vegetable-soup-recipe-easy-dinner/