Chicken Vegetable Soup
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Chicken Vegetable Soup

This delicious Chicken Vegetable Soup makes a lovely meal for a cool night, served with yummy crusty bread.
Course Main Course
Keyword Chicken, Soup
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 1-cup servings


  • 1 TBSP parmesan cheese, shredded
  • 2 tsp lemon juice
  • 1/4 tsp black pepper
  • salt, to taste
  • 1 onion, diced
  • 4 oz (115g) ditalini pasta
  • 1 TBSP butter, unsalted
  • 1 clove garlic, minced
  • 24 oz (700g) mixed vegetables, frozen bag
  • 15oz (425g) can diced tomatoes, or tomato sauce
  • 1 regular rotisserie chicken, pulled apart, without skin
  • 8 cups chicken broth, reduced sodium


  • 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.