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Chicken Vegetable Soup

Warm up with a big bowl of Chicken Vegetable Soup. Loaded with rotisserie chicken, broccoli, potatoes, carrots, mushrooms, and corn, this soup is hearty, satisfying, and so delicious!
4.67 from 3 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 211kcal
Author: Cathy Trochelman

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

Serving: 1g | Calories: 211kcal | Carbohydrates: 23g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 1398mg | Potassium: 596mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3063IU | Vitamin C: 44mg | Calcium: 60mg | Iron: 2mg