This simple chicken soup consists of broth, a store bought rotisserie chicken (or one of our easy shredded chicken recipes) and vegetables. Some herbs and a squeeze of lemon finish off this comfort food. This simple dish has become a weekly staple in our household. It’s a quick lunchtime, dinnertime or anytime bowl of goodness. For a more hearty soup, add frozen green beans, pasta, no1odles, dumplings or rice.

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 6

Ingredients:

rotisserie chicken-store bought
olive oil
onion
garlic
carrots
celery
frozen green beans
chicken broth
bay leaf
salt and pepper
Herb de Provence or dried rosemary, thyme, oregano and marjoram
lemon
fresh parsley

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Add the onion, bay leaf, garlic and the olive oil to a large stockpot. Sauté for 1 minute.

Step 2: Add the chicken broth, carrots, celery, and the frozen green beans to the stockpot and bring to a boil, then lower the heat. Cover and cook at a simmer for about 20 minutes, or until the vegetables are tender.

Stirring onion and garlic and bay leaf in stockpot.

carrots, celery, onions, garlic, bay leaf in stockpot cooking.

carrots, celery, onions, garlic and chicken broth in stockpot.

Step 3: When the vegetables are tender, add the chicken to the soup and simmer for another 10 minutes. Discard the bay leaf. Then, add lemon juice, salt, pepper and *Herb de Provence to taste and serve.

*Caution-soup will be hot.

Tips

Keeps in the refrigerator for several days
For a more hearty soup add pasta, dumplings, noodles, or rice.

Classic Chicken Soup

This simple chicken soup consists of broth, a store bought rotisserie chicken and vegetables. Some herbs and a squeeze of lemon finish off this comfort food. For a more hearty soup, add frozen green beans, pasta, noodles, dumplings or rice.

Tara

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Equipment

stockpot
sharp knife
cutting board

Ingredients

1 rotisserie chicken, skin discarded shredded or pulled apart into pieces
1/4 tsp olive oil
1 large onion chopped
2 cloves garlic minced
6 carrots chopped
6 celery ribs chopped
15 oz bag of frozen green beans
6 cups chicken broth or more if needed *low sodium chicken broth can be substituted
1 bay leaf
salt and pepper to taste
1/2 tsp *Herb de Provence or a mixture of rosemary, thyme, oregano and marjoram
1/2 a lemon juiced
handful of parsley

Instructions

Add the onion, bay leaf, garlic and the olive oil to a large stockpot. Sauté for 1 minute.
Add the chicken broth, carrots, celery, and the frozen green beans to the stockpot and bring to a boil, then lower the heat. Cover and cook at a simmer for about 20 minutes, or until the vegetables are tender.
When the vegetables are tender, add the chicken to the soup and simmer for another 10 minutes. Discard the bay leaf. Then, add lemon juice, salt, pepper and *Herb de Provence to taste and serve. *Caution-soup will be hot.