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–+ servings
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
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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
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