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 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! 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.

titled collage for chicken vegetable soup recipe

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


Watch the video below to see how easy it is to make this recipe!

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

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chicken and vegetables in soup 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.

shredded parmesan cheese in small bowl

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 on a spoon


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Chicken Vegetable Soup Recipe + Video

Donna Elick
Our chicken vegetable soup recipe uses rotisserie chicken, frozen veggies, and pasta, for the easiest meal ever. Make it for dinner tonight!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Soup
Cuisine American
Method Stovetop
Servings 8 1 cup servings


  • 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.



Serving: 1 | Calories: 405cal | Carbohydrates: 34g | Protein: 46g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 889mg | Sugar: 6g | Fiber: 5g | Calcium: 76mg | Iron: 2mg

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.

Tried this recipe?Let us know how it was!
titled collage for vegetable chicken soup

Originally published January 2021, updated and republished September 2021

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