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bowl of chicken vegetable soup.

Chicken Vegetable Soup: Southern Style

An easy to make chicken vegetable soup that can be made with leftover chicken or rotisserie style.
4.50 from 6 votes


  • 2 Tablespoons vegetable oil
  • ½ cup chopped onion
  • ½ cup diced celery
  • 2 cups diced cooked chicken
  • ½-1 ounce Ranch dressing mix
  • 1 cup okra slices fresh or frozen
  • 1 cup carrot slices
  • 1 cup diced potatoes optional
  • 4-5 cups chicken stock, divided (approximate amount)
  • 11 ounce can whole kernel corn
  • 14.5 ounce can cut green beans
  • 28 ounce can diced tomatoes
  • salt to taste
  • black pepper to taste


  • Sautee' onions and celery in oil over medium heat until tender.
  • Add chicken and sprinkle with Ranch dressing mix. Stir to coat chicken.
  • Add okra, carrots, potatoes (optional) and enough stock to cover ingredients.
  • Bring to a boil. Reduce heat and simmer (covered) 10-15 minutes or until okra and carrots are tender.
  • Add corn, green beans, tomatoes, salt and pepper and remaining stock.
  • Bring to a boil and then reduce to low and simmer 10 minutes.
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