Warm up this winter with a big bowl of Chicken Vegetable Soup. Loaded with rotisserie chicken, broccoli, potatoes, carrots, mushrooms, and corn, this soup is hearty, satisfying, and oh so delicious.
It’s the perfect low carb alternative to chicken noodle, and it has more flavor, too! Best of all, it’s ready in just 30 minutes, which makes it an ideal option for busy weeknights.
If you’re looking for a healthy, veggie-packed dinner your whole family can agree on, look no further. This one is sure to become a favorite!
So. Has the cold weather set in where you live? Here in Wisconsin it’s been in the single digits for DAYS. Or maybe for weeks. To be honest, I’ve stopped keeping track. All I know is that it’s COLD out there, and I’m choosing to leave my house as little as possible.
Of course, there are pros and cons to this type of decision. Pros? I stay warm. Cons? I rarely see other people. Clearly I won’t be able to maintain this forever. But for now, I’m spending my days in comfy clothes, sitting in front of the fireplace, bundling up in blankets… and eating lots of soup.
Seriously. Is there any better way to warm up in winter than with a delicious bowl of soup? I think not. And I’m always up for trying new kinds. Especially when they’re easy. And especially when they involve lots of vegetables!
This recipe starts with rotisserie chicken and is packed with ALL the veggies your heart desires. And it couldn’t be easier to make. Which makes it a definite win any day of the week!
Ingredients:
- Cream of Celery Soup
- Chicken Broth
- Potatoes
- Broccoli
- Carrots
- Mushrooms
- Corn
- Chicken
- Oregano
- Old Bay Seasoning
- Garlic powder
- Salt & pepper
Instructions:
- Prepare vegetables by chopping into bite sized pieces. Set aside.
- In a large pot, combine cream of celery soup and chicken broth. Heat to boiling.
- Add potatoes; boil 5 minutes.
- Add vegetables and seasonings.
- Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.
To prep in advance:
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. The veggies will last 3-4 days in the fridge.
To reheat:
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:
- Choose your vegetables. I used a combination of potatoes, broccoli, carrots, mushrooms, and corn…but you can feel free to switch things up according to your family’s tastes.
- Choose your chicken. For this recipe I used 1 rotisserie chicken, which came out to about 3 cups of meat. Any type of cooked chicken would work well….and if your family doesn’t like chicken? Italian sausage would also work well in this recipe.
- Choose your thickness. We love a hearty soup that’s packed with delicious ingredients, but if you prefer more broth, feel free to decrease the amounts of vegetables and/or chicken OR simply add more broth.
- Make it creamy if you choose. This soup has a small amount of creaminess from the cream of mushroom soup, but you can feel free to add more by using heavy cream, half and half, or even sour cream. A bit of shredded cheese would also make a nice addition!
More delicious soup recipes:
- Creamy Sausage Gnocchi Soup
- Bacon Cheddar Ranch Chicken Noodle Soup
- French Onion Noodle Soup
- Tuscan Sausage Potato Soup
- Tortellini Minestrone Soup
- Cheesy Cauliflower Soup
- Quinoa Taco Soup
More easy dinner recipes:
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. The perfect alternative to chicken noodle, this Chicken Vegetable Soup is literally packed with veggies and full of flavor. If you're looking for a dinner option your whole family can agree on, look no further. This 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!
Chicken Vegetable Soup
Ingredients
Instructions
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 257Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 56mgSodium: 1202mgCarbohydrates: 21gFiber: 4gSugar: 4gProtein: 18g
Paula - bell'alimento says
This is definitely a weekend for warm and comforting soups!
Patricia @ Grab a Plate says
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!
Jen says
This is fully loaded with everything we love! Such a great idea to use rotisserie chicken.
Jocelyn (Grandbaby Cakes) says
This soup looks like a seriously bowl of comfort!
Debbie Scheiman says
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.
Denise says
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.
Krista says
I will have to try this soup out very soon! Looks so good!
nusrat urmee says
yes it’s also good for health
Allyson Zea says
Wow this looks so delicious and hearty! Can’t wait to try it in this cold weather!
Mariae says
I saw some recipes, and can’t wait to try them specially veggies soup
Thanks
Valerie Stapleton says
What type of seasoning is Old Bay seasoning?
Reeve Baily says
I just made this exactly as described – no tweaks and it was fantastic. Kinda like crustless chicken pot pie. Will make again…
Kelly says
By any chance, do you know how many weight watchers points this is?
Denise Steffens says
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!
Sita says
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
Brenda says
I add stewed tomatoes, a can of rotels and some spicy V8. No broccoli.
Brenda says
And no cream of anything.
Lisa Y says
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!!
Jane Buckley says
I made this it was wonderful
Katheryn Macaraeg says
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 😋😋😋🙏🙏
Cathy Trochelman says
So happy to hear it! Same to you!