This delicious and nutritious Chicken Vegetable Soup is quick and easy to make; many of the ingredients you may already have at home.
Chicken Vegetable Soup
This chicken vegetable soup is quick and easy to make, being made from a cooked rotisserie chicken. If you don’t have one of these chickens, you could use chicken breast or thighs which have been cooked and shredded.
Ingredients for Making Chicken Vegetable Soup
To make 8 servings of soup, you will need:
- 1 TBSP Parmesan Cheese, shredded
- 2 tsp Lemon Juice
- ¼ tsp Black Pepper
- Salt, to Taste
- 1 Onion, diced
- 4 oz Ditalini Pasta
- 1 TBSP Butter, Unsalted
- 1 Clove Garlic, minced
- 24 oz Mixed Vegetables, Frozen is fine
- 15 oz can Diced Tomatoes, or Tomato Soup
- 1 Regular Rotisserie Chicken, pulled apart without skin
- 8 Cups Chicken Broth
Making Chicken Vegetable Soup
First, to make this soup, you need to gather all of your supplies.
After discarding the skin from the chicken, use kitchen shears or a knife to cut the chicken into bite size pieces. Then chop the onion.
Next, melt the butter in pan, adding the onion, garlic and a dash of salt and cook until tender.
Next, add the chicken broth and increase the heat to bring the soup to the boil.
Mix through the frozen vegetables, diced tomatoes or tomato sauce and pasta.
Cook for 7-8 minutes until the pasta is done. Stir in the parmesan cheese.
Add the lemon juice, chicken and pepper and cook for one more minute.
Salt to your liking and serve.
You may also like:
- Beef Ramen Noodle Stir Fry
- Chorizo, Egg and Potato Salad
- Cauliflower Broccoli Salad
- Pumpkin, Feta and Rocket Salad
- BLT Salad
- Tomato-Spinach Pasta Salad
- Zucchini Slice
More Soup Recipes
Chicken Vegetable Soup
Simple Living. Creative LearningIngredients
- 1 TBSP Parmesan cheese Shredded
- 2 tsp Lemon juice
- ¼ tsp Black pepper
- Salt To taste
- 1 Onion Diced
- 4 oz Ditalini pasta
- 1 TBSP Butter Unsalted
- 1 clove Garlic Minced
- 24 oz Mixed vegetables Frozen bag
- 15 oz Can diced tomatoes Or tomato sauce
- 1 Regular rotisserie chicken, Pulled apart, without skin
- 8 cups Chicken broth Reduced sodium
Instructions
- Pull the rotisserie chicken apart; discard the skin and using kitchen shears, or a knife, cut the chicken into bite size pieces.
- Chop or dice the onion into your size preference.
- Melt the butter in a large pot over medium heat.
- Add the diced onion and the garlic, a dash of salt and cook until the onion is tender and starts to turn golden brown.
- Add the chicken broth,increase the heat, and bring to a boil.
- Mix in the pasta, frozen vegetables and tomatoes or tomato sauce.
- 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.
- Salt the soup to your liking.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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