Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed

Print this post Print this post    Email This Post Email This Post

Easy Chicken Vegetable Soup Recipe

This chicken soup can be made with any vegetables you have leftover in your refrigerator, and to make it even easier, use a roasted chicken from the grocery store. I never make it the same way and have never measured anything.

Prep: 15 minutes | Cook: 15 minutes | Serves: as many as you want, just add more ingredients

Chicken soup, parsley, vegetables


  • Butter or oil
  • Garlic
  • Onion
  • Any other vegetables. I used carrots, mushrooms, green peppers, red peppers
  • Chicken stock
  • Roasted Chicken
  • Salt and pepper to taste


  1. Sauté the onions and garlic in the butter or oil until fragrant. Add the rest of the vegetables and sauté for about 5 more minutes. Add the chicken stock to desired consistency and add the chicken. Simmer until the vegetables are your desired consistency. The amount of time depends on what you put in your soup. For carrots you might want to simmer longer, but I usually only simmer for about 5 minutes because I like my vegetables still crunchy.

Our Recommendations:

The ultimate soup pot by Le Creuset

Le Creuset Soup Pot

Copyright © 2018 All Rights Reserved.

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search

Author:   Category: soups  Tags:  

Feel free to add your ideas, comments or book review below.