Sunday, September 19, 2021

Chicken Vegetable Soup Recipe + Video

Our chicken vegetable soup recipe uses rotisserie chicken, frozen veggies, and pasta, for the easiest meal ever. Make it for dinner tonight!

Nothing goes better with chilly winter evenings than a warm bowl of delicious soup.

Plus, it’s easy to prepare a large batch to feed a crowd or save as leftovers. When your days are busy, not having to cook every night can be a lifesaver!

Looking for more chicken and vegetables soup recipes? Try this cheesy version with broccoli and rice or my creamy Alfredo Tortellini Soup. Both are hearty, filling, and ready in about 30 minutes!

Not in the mood for soups of any kind? Make One-Pan Honey Garlic Chicken and Veggies instead. It goes from prep to table in under an hour for an easy weeknight meal.

Chicken Vegetable Soup Recipe in a bowl

Chicken Vegetable Soup Recipe - Tips and Tricks

  • Use meat from your freezer. While a rotisserie bird saves time and effort, you could easily cook up a few boneless, skinless breasts or thighs instead. Or, cook a big batch in the crockpot, use some for this chicken vegetable soup recipe, and freeze the rest for future meals!
  • Swap in a different protein. This dish would taste just as delicious with some smoked sausage. Brown it with the onions, then transfer it to a plate and stir it back in at the end.
  • Add your favorite vegetables. This recipe is incredibly versatile, so feel free to add whatever frozen veggies you like. Fresh will also work, but you may need to cook them for a few minutes before adding the noodles so they have enough time to soften.
  • Don’t like chunks of tomato? Use tomato sauce instead! Plain works just fine, but you can’t go wrong with one that has extra garlic or seasoning. If you don’t mind diced tomatoes, try a fire-roasted variety for more depth of flavor.

chicken vegetable soup ingredients

Video: Chicken and Vegetables Soup

To see us prepare this from start to finish, watch the video at the top of this post.

Storage and Reheating

Leftovers will stay fresh in the refrigerator for 3 to 4 days. Store in jars or any other sealed container.

Reheat in the microwave or on the stove until warmed through.

rotisserie chicken

Kitchen Tools You Will Need

  • Large Pot or Dutch Oven
  • Microplane/Zester - Perfect for grating smaller amounts of hard cheese like Parmesan.
  • Citrus Juicer - This gets every last drop out, which makes juicing lemons so much easier.
  • Quality Knives - If you only make one kitchen investment, it should be good quality knives. They cut down on prep time and are important for safety as well.

chicken and vegetables soup in a pot

FAQ - Common Recipe Questions

Can I freeze chicken vegetable soup?

Soups with pasta don’t tend to freeze well simply because the noodles turn to mush when thawed and reheated.

If you’ll be making a batch specifically for freezing, just leave out the pasta. Freeze it in an airtight container for up to 3 months, leaving some room at the top for the liquid to expand.

Then, cook the ditalini by itself and stir in when reheating. For more flavor, use chicken broth instead of water to boil the pasta.

parmesan cheese

What is ditalini pasta?

It’s a very short, round noodle shaped like a tube. Think tiny macaroni without the bend.

This is a great choice for when you want just a little pasta bite or if you don’t want the noodles to overwhelm the dish.

Orzo, alphabet, or other small pasta shapes are a great substitute if ditalini is not available where you shop.

chicken vegetable soup recipe on a spoon


With love from our simple kitchen to yours. 

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chicken vegetable soup recipe in a bowl with a spoon in the bowl

Yield: 8 - 1 cup servings
Author: Donna Elick
Chicken Vegetable Soup Recipe

Chicken Vegetable Soup Recipe

Our chicken vegetable soup recipe uses rotisserie chicken, frozen veggies, and pasta, for the easiest meal ever. Make it for dinner tonight!
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min


  • 1 regular sized rotisserie chicken – pulled apart (without skin) - about 4 cups chopped
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced
  • 8 cups chicken stock
  • Salt – to taste
  • 4 ounces ditalini pasta
  • 2 (12 ounce) bags mixed vegetables
  • 1 (15.5 ounce) can fire roasted garlic diced tomatoes
  • 1 tablespoon shredded Parmesan cheese
  • 2 teaspoons lemon juice
  • 1/4 teaspoon black pepper


  1. Prep: Pull the rotisserie chicken apart; discard the skin and using kitchen shears, or a knife, cut the chicken into bite size pieces.
  2. Melt the butter in a large pot over medium heat. Add the diced onion, a dash of salt and cook until the onion is tender and starts to turn golden brown.
  3. Add the chicken stock and increase the heat to medium-high, bring to a boil.
  4. Mix in the pasta, frozen vegetables and tomatoes. Cook for about 7-8 minutes, just until the pasta is done.
  5. Stir in the Parmesan cheese, lemon juice, chicken and pepper; cook for 1 more minute. Taste for seasoning add salt to taste.

Chicken Vegetable Soup Recipe Closeup

Originally published January 2021, updated and republished September 2021

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