Chicken Vegetable Soup

This is a soup I make and I make it often!  You can use whatever vegetables you like (making sure to keep the carbs and sugars low…avoid things like potatoes, corn, etc.).  This is SUPER budget friendly and incredibly clean and healthy!  It’s great for breaking your fast and putting vitamins and protein in your body!

Chicken Vegetable Soup

Lori White
This is a super healthy soup and super budget friendly!
Prep Time 30 mins
Cook Time 1 hr
Course Soup
Cuisine American
Servings 12


Instant Pot
Stove top
Dutch oven or large soup pot


  • 1 Rotisserie Chicken Chicken pulled from the bone, KEEP THE BONES & SKIN


  • 3 Stalks Celery Cut into 3rds
  • 2 Onions Cut into 4ths
  • 1 Sprig Fresh Basil
  • 2 Sweet peppers Cut into 3rds


  • 3 Stalks Celery Diced
  • 2 Onions Diced & soaked in water
  • 3 Bell Peppers Diced
  • 1 Sprig Fresh Basil



  • Pull the chicken from the bone and pull/cut into bite sized pieces.
  • Set the chicken aside
  • Put the bones and skin in your Instant Pot
  • Add the vegetables listed under BROTH
  • Cover the bones, skin, and vegetables with water and place the lid on your Instant Pot and make sure it is set to "Seal"
  • Hit the BROTH button on your Instant Pot and set the time to 15 minutes


  • Dice all of the ingredients listed under SOUP BASE and put them in a Dutch oven or your favorite soup pot.
  • Add the chicken


  • Once your Instant Pot is finished you can release the pressure yourself or let it release on it's own
  • Pour everything from the Instant Pot through a strainer, the finer the strainer the better. You could even pour it through some cheesecloth or a tea towel.


  • Pour the strained broth into the pot with your vegetables
  • Cook everything until your vegetables are tender, about 30 minutes if you have the lid partially on
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