Chicken Vegetable Soup

Kitchen Tested
  • Yield 10 servings
  • Prep 15 mins
  • Cook 50 mins

This quick, low-fat soup features rotisserie chicken.

Mark Boughton Photography / styling by Teresa Blackburn

Canned chicken broth is enhanced with garlic, onions, ginger and parsnips for a quick flavorful soup. Add rotisserie chicken, and dinner is done.


1 tablespoon olive oil
3 cloves garlic, minced
2 medium onions, chopped
1 (2-inch) piece fresh ginger, peeled and chopped
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
9 cups reduced-sodium, fat-free chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups shredded cooked chicken
1 1/2 cups cooked egg noodles


  1. Heat olive oil in a large heavy pot over low heat. Add garlic, onions and ginger; sauté until soft and golden, about 10 minutes, stirring frequently. Add carrots and parsnips; cook, covered, until vegetables are tender, about 10 minutes.
  2. Add broth, salt and pepper. Bring to a boil over high heat; reduce heat and simmer 20 minutes.
  3. Add shredded chicken and noodles; simmer until thoroughly heated.

Recipe by Margo Rudman Gold.



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