Description
This comforting Chicken Vegetable Soup is a hearty, easy-to-make stovetop recipe perfect for a quick weeknight dinner. Featuring tender rotisserie chicken, a blend of mixed vegetables, flavorful chicken stock, fire roasted garlic tomatoes, and tender ditalini pasta, it's both nutritious and satisfying. Finished with Parmesan cheese and a splash of lemon juice for brightness, this soup is sure to warm you up in about 30 minutes.
Ingredients
Chicken and Protein
- 1 regular sized rotisserie chicken (pulled apart without skin - about 4 cups chopped)
- 1 tablespoon shredded Parmesan cheese
Soup Base
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 8 cups chicken stock
- salt, to taste
- 1/4 teaspoon black pepper
- 2 teaspoons lemon juice
Vegetables and Pasta
- 24 ounces mixed vegetables (2 12-ounce bags, frozen)
- 1 15.5-ounce can fire roasted garlic diced tomatoes
- 4 ounces ditalini pasta
Instructions
- Prep the chicken: Pull the rotisserie chicken apart and discard the skin. Using kitchen shears or a knife, cut the chicken into bite-size pieces for easy eating.
- Sauté the onion: Melt the butter in a large pot over medium heat. Add the diced onion and a dash of salt, cooking until the onion becomes tender and starts to turn golden brown, which usually takes about 5-7 minutes.
- Add the chicken stock and bring to boil: Pour in the chicken stock, increase the heat to medium-high, and bring the mixture to a boil to prepare the soup base.
- Cook pasta and vegetables: Stir in the ditalini pasta, frozen mixed vegetables, and fire roasted garlic diced tomatoes. Cook for about 7-8 minutes, or just until the pasta is tender but not mushy.
- Finish the soup: Stir in the shredded Parmesan cheese, lemon juice, prepared chicken, and black pepper. Cook for one more minute to let flavors meld. Taste and adjust seasoning with additional salt, if needed.
Notes
- Using rotisserie chicken cuts down prep time and infuses rich flavor.
- Frozen mixed vegetables are a convenient and nutritious option; feel free to substitute with fresh vegetables if preferred.
- For a gluten-free option, substitute ditalini pasta with gluten-free pasta or omit it entirely.
- Adjust lemon juice to taste for a brighter flavor profile or leave out for a milder soup.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
