UA Cooperative Extension - Nutrition Network

Quick Chicken Soup

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June 9, 2015

  • Prep: 15 mins
  • Cook: 35 mins
  • 15 mins

    35 mins

    50 mins

  • Yields: 8 servings


2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, chopped

1 bag frozen vegetable mix (about 5 cups)

6 cups of vegetable or chicken broth

3 cups shredded rotisserie chicken


Wash hands well with soap and warm water. Wash produce well and chop as directed.

Heat oil in a large sized pot on medium-high heat and cook onions until brown. (Note: Oil is hot when it races across tilted pan. If oil smokes, it is too hot; the pan should be cleaned and fresh oil added.)

Add garlic, frozen vegetables and broth to pot. Bring to a boil and reduce to a simmer without a lid for 20 minutes. (Note: To simmer place heat on low to medium heat. Consistent small bubbles should appear.)

While soup is cooking, shred a cooked rotisserie chicken until you have 3 cups of shredded chicken.

After soup has been simmering for 20 minutes, add chicken and cook for an additional 10-20 minutes depending on desired texture of vegetables. (Note: The longer it’s cooked the softer the vegetables will become.)

Serve immediately or store in the refrigerator for up to five days.

- Knife and cutting board
- Large pot
- Liquid measuring cups
- Measuring cup
- Spatula
- Medium mixing bowl

- Follow all other cooking instructions as listed.
- Try out different frozen vegetables medleys.
- Use cooked chicken breasts instead of rotisserie chicken.
- Use bullion cubes or broth concentrate as a cheaper alternative to boxed broth.
- Add a cup of noodles to the soup by adding uncooked noodles with the shredded meat in Step 7.

The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).

Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.


Nutrition Facts

Serving Size1 cup
Total Fat6g
Saturated Fat1g
Percent calories from fat27%
Total Carbohydrates16g
Dietary Fiber3g