Warm up with a big bowl of Chicken Vegetable Soup. Loaded with rotisserie chicken, potatoes, broccoli, carrots, mushrooms, and corn, this soup is hearty, satisfying, and so delicious!
So. Has the cold weather set in where you live? Here in Wisconsin it’s been in the single digits for DAYS. And I’m choosing to leave my house as little as possible. Instead, I’m spending my days cozying up at home… staying warm and eating lots of soup!
Seriously. Is there any better way to warm up in winter than with a delicious bowl of soup? Not only is it easy to make, and packed with flavor… but the possibilities for it are endless.
This hearty Chicken Vegetable Soup recipe starts with rotisserie chicken and ends with ALL the veggies your heart desires. I used a combination of potatoes, broccoli, carrots, mushrooms, and corn… but any of your favorite vegetables would be delicious.
It’s the perfect low carb, gluten free chicken soup… loaded with veggies and ready in 30 minutes of less!
what you’ll need for this recipe
Chicken broth – Chicken broth is used as the base of this soup. I used regular broth, but you can substitute low sodium if you prefer.
Cream of chicken soup – Condensed cream of chicken soup adds thickness and a touch of creaminess to the soup. You can use canned or homemade. You can also omit the condensed soup OR substitute half & half or heavy cream.
Chicken – I used 1 whole rotisserie chicken, but any type of cooked, shredded chicken works!
Vegetables – This recipe calls for garlic, onion, potatoes, carrots, broccoli, mushrooms, and corn. Add green beans, cauliflower, canned tomatoes, or any vegetables you have on hand.
Seasonings – The seasonings are simple, but add delicious flavor to the soup. I used poultry seasoning, dried thyme, dried oregano, bay leaf, salt & pepper. I also added fresh parsley as a garnish.
how to make chicken vegetable soup
Prep the ingredients. Chop the vegetables and shred or chop the chicken.
Sauté the onion & garlic. In a large soup pot, heat the olive oil over medium heat. Add the onion and garlic and sauté 2-3 minutes.
Add the liquids. Add the chicken broth, cream of chicken soup, and seasonings. Heat to boiling.
Add the vegetables & chicken. Add the potatoes and boil for 5 minutes. Stir in the rest of the vegetables and the chicken. Reduce heat to medium-low; cover and simmer 10 minutes or until vegetables are tender.
Make Ahead, Storage & Reheating
This soup can easily be prepped in advance by pre-chopping the chicken and veggies and storing them in the refrigerator until ready to use. Leftover soup can be stored in a covered container in the fridge for 3-4 days. It can also be frozen in a freezer-safe container for up to 6 months. The easiest way to reheat this soup is in a small pan on the stovetop. You may want to add more broth before reheating.
Recipe Variations
- Add cauliflower, green beans, diced tomatoes or any of your favorite vegetables.
- Use any type of cooked chicken breast or chicken thighs
- Substitute Italian sausage
- Omit the condensed soup
- Add heavy cream of half & half
- Add more broth if your soup is too thick
- Swap the potatoes for pasta or rice
- Use fresh herbs instead of dried
More Soup Recipes You’ll Love
There’s no such thing as too many soup recipes! These are some of our favorites:
Chicken Vegetable Soup
Ingredients
- 1 Tablespoon olive oil
- 4 cloves garlic minced
- 1 medium onion chopped
- 10.5 ounces condensed cream of chicken soup substitute homemade cream of chicken soup
- 6 cups chicken broth
- 1 bay leaf
- 1 1/2 teaspoons poultry seasoning
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 cups potatoes cubed
- 3 cups broccoli florets
- 1 cup carrots sliced
- 1 cup mushrooms sliced
- 1 cup corn frozen or canned
- 3 cups chicken shredded, I used 1 whole rotisserie chicken
Instructions
- In a large soup pot, heat olive oil over medium heat. Add the onion and garlic and sauté 2-3 minutes, stirring constantly.
- Add the chicken broth, cream of chicken soup, and seasonings. Heat to a boil.
- Add the potatoes and boil 5 minutes.
- Stir in the chicken and remaining vegetables. Reduce heat to medium-low; cover and simmer 10 minutes or until vegetables are tender.
Notes
Recipe Variations
-
- Add cauliflower, green beans, diced tomatoes or any of your favorite vegetables.
-
- Use any type of cooked chicken breast or chicken thighs
-
- Substitute Italian sausage
-
- Omit the condensed soup
-
- Add heavy cream of half & half
-
- Add more broth if your soup is too thick
-
- Swap the potatoes for pasta or rice
-
- Use fresh herbs instead of dried
Make Ahead, Storage & Reheating
This soup can easily be prepped in advance by pre-chopping the chicken and veggies and storing them in the refrigerator until ready to use. Leftover soup can be stored in a covered container in the fridge for 3-4 days. It can also be frozen in a freezer-safe container for up to 6 months. The easiest way to reheat this soup is in a small pan on the stovetop. You may want to add more broth before reheating.Nutrition
This is definitely a weekend for warm and comforting soups!
This looks wonderful! It’s like almost half the country could use a warming and comforting dish like this! I’m lucky to be in the warm part of the country. I can’t wait to try this tasty-looking soup! Stay warm!
This is fully loaded with everything we love! Such a great idea to use rotisserie chicken.
This soup looks like a seriously bowl of comfort!
This looks so warm and delicious. It is cold here in coastal Virginia . I would love to make it this week. I have one question and it is about the sodium content. It has a very high sodium content , is there a way to decrease this? I always try to keep sodium low as much as possible in most foods I eat. I know most soups have a high one. Stay warm and I appreciate the recipes.
I made my own cream of celery soup and my own chicken broth… Both of which decrease the sodium content significantly. You can also. Use lower sodium organic chicken broth in the cartons.
A member of my household cannot eat any added salt. I nixed the cream of celery salt and used celery, added 2 carnelized onions, ground ginger, mushroom powder, some hiot pepper, curry and basil Traditional soup has turnips, parsnips and dill, I use thios fior flavoring and remove them, as my family doesn’t like the taste ,No reasomn to add salt at all, imo
I will have to try this soup out very soon! Looks so good!
yes it’s also good for health
Wow this looks so delicious and hearty! Can’t wait to try it in this cold weather!
I saw some recipes, and can’t wait to try them specially veggies soup
Thanks
What type of seasoning is Old Bay seasoning?
https://www.mccormick.com/old-bay/products/seasonings-and-sauces/old-bay-seasoning
I just made this exactly as described – no tweaks and it was fantastic. Kinda like crustless chicken pot pie. Will make again…
By any chance, do you know how many weight watchers points this is?
I made this with sweet potatoes instead of regular potatoes and garnished with crushed tortilla chips, shredded cheese and sour cream. Oh my how delicious! This is my new favorite soup!
I think this soup was much better WITHOUT the cream soup. The taste is fine without and I found that the can of soup took away from the charm of the soup. I would also only use a little broccoli since it tends to overwhelm the flavors
I add stewed tomatoes, a can of rotels and some spicy V8. No broccoli.
And no cream of anything.
I made this last night as written and it was absolutely delicious! I used cream of mushroom- can’t wait to try next time with cream of celery- but I always use Pacific Foods brand: only a few ingredients and no MSG- never a can of Campbell’s cream soup.! The veggies I used were potatoes, shiitake mushrooms, fresh corn off the cob, and frozen green beans. And rotisserie chicken. It needed some salt at the end. But this is a fabulous shortcut soup when I don’t have tome to do it all from scratch. Thank you!!
I made this it was wonderful
Made this tonight (it’s a cold, snowy evening and my husband is feeling under the weather), and let me tell you, it was really good. I used wild rice instead of egg noodles. I used Yukon gold potatoes too. The seasoning was perfect. Would definitely make it again. Thank you.
Hi there Cathy
I have written down two items/recipes from your Lemon Tree Dwelling.com
I will have to try them out due to that they look so tempting
HAPPY HOLIDAYS AND GOD BLESS 😋😋😋🙏🙏
So happy to hear it! Same to you!