Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 30 min
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)

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!

Warm up this winter with a big bowl of Chicken Vegetable Soup! Loaded with chicken, broccoli, potatoes, 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!

If you're looking for a dinner option your whole family can agree on, look no further. This Chicken Vegetable Soup is it! Best of all, it's ready in 30 minutes or less, which makes it an ideal option for busy weeknights or lazy weekend days. Our family loves trying new soup recipes, and this is definitely one worth trying....and making again and again!

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

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