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Chicken Vegetable Soup

Chicken Vegetable Soup

Loaded with healthy vegetables, fiber-rich beans and store-bought rotisserie chicken, this soup is a delicious, hearty and easy option for dinner tonight!


  • 1 tsp olive oil
  • 1/2 white onion, diced
  • 3 celery stalks, diced
  • 1 cup Butternut Squash, Peeled, Seeded, cubed
  • 1 small zucchini, chopped
  • 8oz mushrooms, sliced
  • 15oz can No Added Salt Diced Tomatoes Diced
  • 6 cups water
  • 15oz can Kidney Beans, rinsed and drained
  • 2 cups shredded chicken from Rotisserie chicken
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • 2 cups baby spinach leaves

Makes 6


  1. In a large soup pot over medium-high heat, add in oil, onion and celery and saute for 2-3 minutes, stirring often.
  2. Add in Butternut squash cubes, zucchini and mushrooms and continue to saute another 3-5 minutes or until veggies are fragrant and tender.
  3. Add in tomatoes, water, beans, chicken, salt, dried thyme and garlic powder and stir to combine.
  4. Bring to a gentle boil then reduce heat and simmer for 15 minutes.
  5. Add in cooked shredded rotisserie chicken and stir to combine.
  6. Add in spinach leaves and remove soup from the heat. Stir spinach in so that it wilts.
  7. Serve soup hot with a sprinkle of crushed red pepper flakes for a bit of added heat.

Nutrition facts

Per serving

calories: 181

calories from fat: 24

total fat: 2.7g

saturated fat: 0.5g

trans fat: 0.0g

cholesterol: 36mg

sodium: 462mg

potassium: 437mg

total carbohydrates: 17.1g

dietary fiber: 5.5g

sugars: 2.6g

protein: 19.5g

Photograph by Kelly Dabel. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.