easy vegetable chicken soup

Easy Vegetable Chicken Soup

  • Author: Marie Bostwick
  • Yield: 6 servings 1x


  • 2 quarts chicken stock (canned, boxed, bouillon, or homemade)
  • 2 cups cooked chicken (fresh or canned)
  • 2 cups peeled, sliced carrots
  • 2 cups sliced celery  (you can use other veggies. Mix and match to your liking!)
  • 2 cups cooked rice (cooked macaroni, spaghetti, or other pasta works too.)
  • Salt and pepper to taste


  1. Wash, peel, and slice your vegetables.
  2. Put chicken stock in large pot over medium/high heat. Bring to a boil, the reduce heat low.
  3. Add vegetables to stock. Simmer for 30 minutes. (Root vegetables – such as carrots, celery, onions, or parsnips can be added immediately of cooking. Other, more delicate vegetables – such as peas or mushrooms – should be added in the last 5 minutes of cooking so they don’t get too mushy.)
  4. Add cooked rice or pasta to soup and heat through. Taste soup. Add salt or pepper as necessary.