Chicken Vegetable Soup Recipe + Video
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Our chicken vegetable soup recipe uses rotisserie chicken, frozen veggies, and pasta, for the easiest meal ever. Make this chicken veggie soup for dinner tonight!
Best Chicken Vegetable Soup Recipe
Nothing goes better with chilly winter evenings than a warm bowl of delicious chicken and veggie 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! Want something a little lighter? Try our easy vegetable soup that is full of flavor!
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 – 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 chicken and vegetable soup 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.
Storing and Reheating Chicken Veggie Soup
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.
Chicken and Veggie Soup FAQs
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 this chicken and vegetable soup recipe 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.
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.
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Other Soup Recipes
Chicken Vegetable Soup Recipe + Video
- 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
- 24 ounces mixed vegetables, 2 12 ounce bags
- 15.5 ounce can fire roasted garlic diced tomatoes
- 1 tablespoon shredded parmesan cheese
- 2 teaspoons lemon juice
- 1/4 teaspoon black pepper
- Prep: Pull the rotisserie chicken apart; discard the skin and using kitchen shears, or a knife, cut the chicken into bite size pieces.
- 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.
- Add the chicken stock and increase the heat to medium-high, bring to a boil.
- Mix in the pasta, frozen vegetables and tomatoes. Cook for about 7-8 minutes, just until the pasta is done.
- Stir in the Parmesan cheese, lemon juice, chicken and pepper; cook for 1 more minute. Taste for seasoning add salt to taste.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2021, updated and republished March 2023
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I loved this. Easy to make, and turned out savory and delicious. Perfect.