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Chicken and Veggie Soup

Super easy, one pot soup. Add noodles or rice of your choice if that makes you happy. 
Course Soup
Servings 8 people


  • 1 large onion, chopped
  • 3 large carrots, peeled and diced
  • 3 stalks celery, chopped
  • 1 medium zucchini, chopped
  • 3-4 mushrooms, sliced
  • 2 cups leafy green of your choice, roughly chopped (I had bok choy in the fridge)
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 1 tsp dill I use Penzeys
  • 1 tsp Mural of Flavor from Penzeys
  • salt to taste
  • pepper to taste
  • 8 cups chicken broth
  • 1 rotisserie chicken, shredded or use 3 cups cooked chicken breasts shredded


  • In a medium stock pot, heat the oil and butter til melted. Add vegetables and saute about 5 minutes. You sauté the veggies in butter/oil mix to give it flavor and richness - it makes a big difference in your soup! Season with Salt and pepper.
    Chicken and Vegetable soup
  • Add the chicken stock, dill and spices. Bring soup to a boil, then reduce to a simmer for 15-20 minutes. 
  • Add shredded chicken and simmer til chicken is hot.
  • check taste and add more salt/pepper if needed
  • Serve with crusty bread, add a little cooked pasta or rice of your choice if you'd like that addition.