Chicken and vegetable soup

There is something comforting about homemade chicken and vegetable soup.  Almost every culture has some form of it!  There are times when you just don't want to make a labor intensive meal, but you do want something that is nutritious and hearty.  During those times, I usually make this simple meal in a bowl that would have vegetables, protein and carb in about 15 minutes.

This chicken and vegetable soup recipe is one of the dishes I make from a storebought rotisserie chicken.  See Things to do with a rotisserie chicken.  From the storebought rotisserie chicken, I would use both the  rotisserie chicken broth and the shredded chicken for this dish.  However, this soup can be made with  canned broth or water with chicken bouillon and fresh / leftover shredded chicken.

For an interesting taste, you can serve this stew / soup with wedges of fresh lime!

Tips for herbs

For this recipe, I add parsley and oregano.  I used to think that parsley was only used as a garnish or for tabbouleh and dolma.  However, I realized the health benefits of parsley and try to incorporate it into my meals.   It is very high in Vitamin A & K.  They are the 2 vitamins that are needed to optimize calcium absorption! So, it's not beneficial to your body if you consume your daily dose of calcium if your body cannot absorb it efficiently.  Therefore, include natural Vitamin A & K into your diet!

Oregano also has health benefits.   However, I really love the taste of fresh oregano.  When adding herbs to meals, I have found that if you add it just before serving,  the color is vibrant and the taste is flavorful, not to mention that more of the vitamins are retained!   My suggestion is to get into the habit of just adding your green herbs right before serving!

INGREDIENTS
  • 1 cup rotisserie chicken broth. See Chicken BROTH from a rotisserie chicken or use 1 cup water with 1 tsp chicken bouillon
  • 1 small onion
  • 1 potato
  • 2 carrots
  • 1 zucchini
  • 2 celery sticks
  • 2 Tbsp fresh parsley
  • 1 Tbsp fresh oregano
  • 1 Tbsp olive oil
  • 1 bayleaf. Optional
  • salt and pepper to taste
  • 1 cup cooked and shredded chicken. Shredded chicken from a rotisserie chicken is perfect.
  • Shredded chicken, onion, parsley, potato, carrots, zucchini, celery, broth for chicken soup with vegetables
    INSTRUCTIONS

    • Dice all your vegetables and chop parsley and oregano. Dice onion first so you can fry it while dicing the rest of the vegetables
    Diced onion, zucchini, carrots, potato, celery and herbs for chicken soup with vegetables
    • Place 1 Tbsp olive oil in a saucepan and fry onions until caramelized and translucent
    Raw chopped onion in saucepan

    Raw chopped onion looks white

    Cooked chopped onion looking translucent

    Cooked chopped onion is translucent and caramalized, bringing out its sweetness.

    • Saute the rest of the vegetables except parsley and oregano. Veggies do not have to be cooked when adding the chicken broth.
    • Add chicken broth and bayleaf
    Add vegetable and broth to chicken and vegetable soup
    • Bring to a boil and then simmer for 10 minutes
    • Add cooked chicken for the last 2 minutes.
    • Remove from stove
    • Before serving, remove bayleaf
    Add chopped herbs to chicken and vegetable soup right before serving
    • Season with salt and fresh ground pepper to taste.
    • Add fresh parsley and oregano. Stir, serve and enjoy!
    Chicken and vegetable soup

    CHICKEN AND VEGETABLE SOUP

    Michelle Sam
    This delicious chicken and vegetable soup is made with rotisserie chicken broth and chicken meat. Can be made in 15 minutes
    5 from 1 vote
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Soup
    Cuisine American
    Servings 2
    Calories 213 kcal

    Equipment

    • pot

    Ingredients
     
     

    • 473 ml rotisserie chicken broth See Chicken BROTH from a rotisserie chicken or use 2 cup waters with 2 tsp chicken bouillon
    • 1 small onion
    • 1 potato
    • 2 carrots
    • 1 zucchini
    • 2 celery sticks
    • 2 Tbsp fresh parsley
    • 1 Tbsp fresh oregano
    • 1 Tbsp olive oil
    • 1 bayleaf. Optional
    • salt and pepper to taste
    • 1 cup cooked and shredded chicken. Shredded chicken from a rotisserie chicken is perfect.

    Instructions
     

    • Dice all your vegetables and chop parsley and oregano. Dice onion first so you can fry it while dicing the rest of the vegetables
    • Place 1 Tbsp olive oil in saucepan and fry onions until caramelized and translucent.
    • Saute the rest of the vegetables except parsley and oregano. Does not have to be cooked
    • Add chicken broth and bayleaf
    • Bring to a boil and then simmer for 10 minutes
    • Add cooked chicken for the last 2 minutes.
    • Remove from stove
    • Before serving, remove bayleaf
    • Season with salt and fresh ground pepper to taste.
    • Add fresh parsley and oregano. Stir

    Nutrition

    Serving: 2servingsCalories: 213kcalCarbohydrates: 32gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 929mgPotassium: 1162mgFiber: 6gSugar: 8gVitamin A: 10724IUVitamin C: 67mgCalcium: 76mgIron: 2mg
    Keyword carrot, Chicken and vegetable soup, onion, oregano, parsley, potato, rotisserie chicken, soup, vegetables, zucchini
    Tried this recipe?Let us know how it was!

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