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
For the soup base:
- 1 can corn
- 1 tbsp roasted chicken base (provides a deeper, richer chicken flavor)
- 1 cup celery (sliced)
- 1 cup carrots (diced into 1/2-inch pieces)
- 1 rotisserie chicken (meat shredded, bones reserved for broth)
- 2 tbsp olive oil
- 1 can greens
- 2 crumbled chicken bouillon cubes
- 2 tbsp butter (I like Kerrygold unsalted butter for this)
- 1 bay leaf
- 1/2 bag pearl onions
- 4 cups low sodium chicken stock (I use Pacific Foods organic broth)
- 1 tsp lemon juice (freshly squeezed for best brightness)
- 1 cup onions (diced)
For the seasonings:
- 1 tsp salt
- 1 tsp lemon powder
- 1 tbsp garlic powder
- 1 tsp red pepper flakes (optional, for a touch of heat)
- 1 tsp black pepper (freshly ground preferred for more aroma)
- 1 tbsp lemon pepper
- 1 tbsp onion powder
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!
