Chicken Vegetable Soup (Easy Stovetop Recipe) + Video
Our chicken vegetable soup recipe uses rotisserie chicken, frozen veggies, and pasta, for the easiest meal ever. Make it for dinner tonight!
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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