Chicken Vegetable Soup

This Chicken Vegetable Soup is a comforting and nutritious meal packed with tender chicken, fresh vegetables, and a savory broth. Made with healthy ingredients like carrots, celery, green beans, and potatoes, this easy-to-make soup is perfect for a cozy dinner. It’s a great choice for meal prep or a family-friendly weeknight meal. Ready in under an hour, this hearty soup is customizable with your favorite vegetables and seasonings.

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 oz) 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, to taste
• Fresh parsley, for garnish

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Instructions

1. Sauté the Vegetables
   Heat the olive oil over medium heat in a large Dutch oven or stockpot. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the onions soften, about 5 minutes.
2. Add More Veggies
   Add the chopped yellow bell pepper and green beans. Cook for another few minutes, stirring occasionally, until the bell pepper begins to soften and the other vegetables are tender.
3. Season and Add Garlic
   Reduce the heat to low and stir in the marjoram, thyme, basil, and minced garlic. Sauté for about 1 minute, stirring constantly until the garlic becomes fragrant.
4. Add Broth, Tomatoes, and Potatoes
   Pour in the chicken broth, fire-roasted tomatoes, and diced yellow potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for about 20-25 minutes or until the vegetables are tender and the potatoes are cooked through.
5. Add Chicken
   Add the rotisserie chicken and cook for just a couple more minutes to warm the chicken through.
6. Season and Serve
   Taste and season with kosher salt and freshly ground black pepper to your preference. Ladle the soup into bowls and garnish with freshly chopped parsley.

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Why You’ll Love This Recipe

• Packed with nutrients from a variety of fresh vegetables
• Quick and easy to prepare, ready in less than an hour
• Perfect for meal prep—make a big batch and store for later
• Comforting and filling with protein from chicken and hearty vegetables
• Versatile—easily customize with your favorite vegetables

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Tips

• Use rotisserie chicken for convenience and extra flavor, or cook your own chicken breast or thighs.
• Cut your vegetables uniformly for even cooking and a more appealing presentation.
• To make the soup spicier, add a pinch of red pepper flakes or a dash of hot sauce.
• For a creamier texture, you can blend a portion of the soup and then stir it back into the pot.
• Make sure to adjust the seasoning at the end to suit your taste!

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Variations and Substitutions

• Swap green beans for peas, spinach, or kale for a different veggie profile.
• Use sweet potatoes or butternut squash instead of regular potatoes for a slightly sweeter, more earthy flavor.
• Replace rotisserie chicken with leftover chicken or turkey.
• For a dairy-free version, simply omit any cream and opt for coconut milk if you like a richer texture.
• If you prefer a richer broth, you can use chicken stock instead of chicken broth.

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FAQs

Can I use frozen vegetables?
Yes, frozen vegetables will work just as well. Simply thaw and add them when you would normally add the fresh vegetables.

Can I make this soup in advance?
Yes, this soup can be stored in the refrigerator for up to 4 days. It can also be frozen for up to 3 months—just make sure to cool it completely before freezing.

Can I use fresh tomatoes instead of canned fire-roasted tomatoes?
Absolutely! Fresh tomatoes work well, but roasted canned tomatoes give a great depth of flavor.

How can I thicken the soup?
If you prefer a thicker soup, you can mash some of the potatoes directly in the pot or add a little cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water).

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Serving

• Serve with a slice of crusty bread or garlic toast for dipping.
• Top with grated Parmesan or a dollop of sour cream for extra flavor.
• Pair with a light green salad to make a full meal.
• Perfect to serve as a starter for a larger dinner or as a main dish.

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Suggestions

• Make this soup a meal prep favorite by making a big batch on the weekend.
• Add a squeeze of lemon juice or a sprinkle of zest for a bright, fresh finish.
• Try using bone-in chicken for even more flavor and nutrition.
• Herb options: Try adding fresh rosemary or parsley in addition to the dried herbs.