Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, soup lovers!
Are you craving something warm and comforting? I’ve got just the thing for you!
Today, I’m excited to share my easy rotisserie chicken vegetable soup recipe.
It’s packed with flavor and loaded with veggies! Plus, it’s a great way to use up that leftover chicken.
Grab your spoon, and let’s dive into this delicious bowl of goodness!
Suggestions for Ingredient Substitution
Rotisserie chicken can be replaced with cooked, shredded chicken breast or thighs for a homemade alternative. This allows for more control over seasoning and sodium content. Adjust cooking time if using raw chicken.
For a vegetarian version, substitute the chicken with chickpeas or white beans. This maintains protein content while adding fiber. Use vegetable stock instead of chicken stock and omit chicken-based seasonings.
Low sodium chicken stock can be replaced with homemade vegetable broth or water with additional herbs and spices. This reduces sodium further and allows for customization of flavors. Adjust seasoning as needed to compensate for the change in base flavor.
These substitutions accommodate various dietary preferences while maintaining the soup’s hearty, comforting nature. Adjust quantities and cooking times as necessary to achieve desired consistency and flavor profile.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 60-70 g
- Fat: 40-50 g
- Carbohydrates: 50-60 g
Ingredients
- 1 rotisserie chicken (any flavor but bbq)
- Carrots
- Onions
- Celery
- 1 can of corn
- 1 can of greens
- 1/2 bag of pearl onions (optional)
- 4 cups of low sodium chicken stock
- 2 knorr chicken cubes (crumbled)
- 1 tbsp better than bouillon “roasted chicken base”
- 1 bay leaf
- 1 tbsp lemon pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp lemon powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp pepper flakes (to taste)
- 2 tbsp olive oil
- 2 tbsp butter
- Lemon juice (about 1 tsp)
Step 1: Prepare the Vegetables
Begin by cutting up the vegetables — celery, carrots, and onions.
Aim for uniform pieces to ensure even cooking.
Step 2: Sauté the Vegetables
In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
Add the chopped vegetables to the pot and sauté them until they start to soften.
This process helps release the flavors of the vegetables, forming the base of the soup.
Step 3: Add Broth and Seasonings
Once the vegetables are softened, add 4 cups of low-sodium chicken stock to the pot.
Stir in the seasonings: 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 teaspoon of lemon pepper, 1 teaspoon of salt, and 1 teaspoon of pepper.
Then, add 1 tablespoon of Better Than Bouillon “Roasted Chicken Base” and crumble 2 Knorr chicken cubes into the pot.
Stir everything well to combine and ensure the flavors are infused into the broth.
Step 4: Introduce the Chicken and Additional Seasonings
Shred the rotisserie chicken and add it to the pot for a hearty and protein-rich addition.
Squeeze in about 1 teaspoon of lemon juice to brighten the flavors.
Add 1 bay leaf for additional seasoning richness.
If you desire a spicy kick, include 1 teaspoon of red pepper flakes, adjusting the amount to suit your taste preference.
Step 5: Simmer and Serve
Allow the soup to simmer gently until all the ingredients are thoroughly heated and the flavors have melded together, approximately 20-30 minutes.
Make sure to remove the bay leaf before serving.
Enjoy your flavor-packed chicken soup, perfect for warming up on a chilly day!
