Cozy Chicken & Vegetable Soup

The holidays are in full effect as we feast on all of our seasonal favorites. This Thanksgiving we traveled home to Austin, and we were feeling extremely thankful as we traveled from house to house visiting the ones we love.

While Tyler is constantly rolling his eyes at my love for Christmas Hallmark movies, and my desire to buy every Christmas decoration at Home Goods- The holidays are the perfect time to indulge in each other’s company, and appreciate the smaller things that we take for granted. A perfect way to do that is at the dinner table while enjoying a warm bowl of soup in front of the Christmas tree.

To be honest, when the holidays roll around, I struggle a bit with my self control. I find myself splurging on not only all my favorite dinner foods, but also wanting all of the holiday drinks and treats while completely disregarding the healthy options I provided for myself. Typically, cooking something for the chilly weather helps me stay on track, especially if it helps with the excess turkey. 😉

This vegetable soup is very basic, incredibly easy and super yummy. I use vegetables that for the most part have the same consistency when cooked, but you are able to add any of your favorite vegetables that you like!


1 Rotisserie chicken (Or turkey leftovers!)

2 Zucchinis

1 Yellow Squash

1 Onion

1 Cabbage head

4 Large Carrots

1 teaspoon of Garlic Salt

1 teaspoon of Garlic

1 Teaspoon of Olive Oil

6 cups of chicken stock

Salt to taste

Pepper to taste


  1. On a stovetop, coat the soup pot with olive oil on medium heat.
  2. While the bottom of the pot is becoming warm, half the onion and slice it into smaller pieces.
  3. Saute the onion in the pot with the garlic
  4. While the onion and garlic are cooking, half the cabbage and dice the outer layer. (I usually only use half the cabbage)
  5. When cut, add the cabbage to the onion in the bottom of the pot, add some more olive oil, stir and cover.
  6. While the cabbage, garlic and onion are cooking, dice the zucchini, squash and the peeled carrots.
  7. Add the rest of the vegetables to the pot, add the seasonings
  8. While the vegetables are cooking, dissect the rotisserie chicken, add the chicken to the pot.
  9. When the vegetables are soft, add the chicken broth, and any other seasonings to your liking. (I usually add a little more garlic salt, salt and pepper.)
  10. Bring the soup to a boil
  11. Let the soup simmer for 20-30 minutes
  12. Enjoy!

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