Rita'S Chicken Vegetable Soup
A hearty chicken vegetable soup packed with fresh and frozen vegetables, flavorful broths, and savory seasonings, perfect for comforting family meals or casual gatherings.
Ingredients
Instructions
- In a large Dutch oven or stock pot, boil chicken in 3.5 quarts of slightly salted water.
- Remove the chicken from the broth and cut it into pieces.
- Add frozen carrots, mixed vegetables, frozen okra, and chopped tomato to the broth.
- Stir in garlic salt, salt, pepper, Worcestershire sauce, and Tabasco sauce to taste.
- Add pasta and chopped onion to the soup.
- Simmer the soup for about 30 minutes until all vegetables are tender and flavors meld.
- Return the cooked chicken pieces to the soup and heat through before serving.
Tips & Substitutions
For added flavor, consider using homemade chicken broth instead of water. You can substitute fresh vegetables for frozen ones, adjusting cooking times as needed. If you prefer a heartier soup, add cooked pasta or rice towards the end. For a spicy kick, increase the Tabasco sauce. This recipe is flexible, allowing for variations based on your pantry, similar to American recipes.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or thyme for a burst of color and flavor. It pairs beautifully with crusty bread or a side salad such as Garden Club Chicken Salad for a complete meal. This comforting dish is perfect for cold days and can also be portioned for easy lunches throughout the week.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat, stirring occasionally, until heated through. You can also microwave individual portions, but be sure to cover the bowl to prevent splatters. If the soup thickens, add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Rita'S Chicken Vegetable Soup contains roughly 109 calories, with 3g protein, 23g carbohydrates, and 1g fat. It is an excellent source of vitamin C (109% of the Daily Value) and vitamin A (100% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 594mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rotisserie chicken instead of raw chicken?
Yes, using rotisserie chicken is a great time saver! Simply shred the chicken and add it to the soup towards the end of cooking, allowing it to heat through without overcooking.
What vegetables can I add or substitute?
You can customize the soup with your favorite vegetables. Zucchini, spinach, or bell peppers work well. Just remember to adjust cooking times for any fresh vegetables to ensure they are tender but not mushy.
Is it possible to make this soup vegetarian?
Absolutely! Substitute the chicken with plant-based protein like tofu or chickpeas, and use vegetable broth instead of chicken broth. You can also omit the Worcestershire sauce or choose a vegetarian version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).