Chicken Vegetable Soup

Ingredients

Base Aromatics

2 tablespoons olive oil

1 cup diced onion

½ cup diced carrots

½ cup diced celery

Kosher salt & black pepper

Flavor Builders

1 tablespoon tomato paste

1 tablespoon garlic paste (about 2 cloves)

1 teaspoon anchovy paste

½ teaspoon dried oregano

¼ teaspoon dried thyme

Pinch crushed red pepper flakes (optional)

½ cup diced tomatoes

Vegetables & Body

1½ cups diced red potatoes

1½–2 cups mixed vegetables (corn, peas, green beans, carrots)

Liquid & Protein

6–8 cups chicken stock (enough to cover ingredients)

2 cups cooked shredded chicken

(rotisserie chicken recommended)

Herbs & Finish

1 large sprig fresh rosemary

2 tablespoons chopped fresh parsley

1 teaspoon lemon zest

Method

1. Build the Flavor Base

In a large pot or Dutch oven, heat olive oil over medium heat.

Add onion, carrots, and celery. Season with salt and pepper.

Cook until softened and translucent.

2. Add Depth

Stir in tomato paste and cook 1–2 minutes to darken slightly.

Add garlic paste and anchovy paste. Stir well and cook another minute.

This builds deep, savory flavor you won’t “taste” — but you’ll notice.

3. Layer the Seasonings

Add oregano, thyme, red pepper flakes, and diced tomatoes.

Stir to combine.

4. Add Vegetables

Mix in diced potatoes and frozen vegetables.

Season lightly again with salt and pepper.

5. Add Stock & Simmer

Pour in chicken stock until everything is just covered.

Add rosemary sprig.

Bring to a gentle simmer and cook 10 minutes.

6. Add the Chicken

Stir in shredded rotisserie chicken.

Add more stock if needed.

Simmer another 10–15 minutes until potatoes are tender and flavors meld.

Taste and adjust salt and pepper.

7. Bright Finish

Remove rosemary sprig.

Stir in fresh parsley and lemon zest just before serving.

The zest adds brightness that lifts the entire soup.

Chef Brian’s Tips

Rotisserie chicken adds deeper flavor than plain poached chicken.

Anchovy paste melts into the broth and creates rich umami.

Lemon zest is the secret final “pop” — don’t skip it.

This is the kind of soup that makes people ask for seconds… and the recipe.