Florida Chicken and Vegetable Soup

Florida Chicken and Vegetable Soup



Prep time


Cooking time





When the weather is crappy outside, nothing warms your tummy like a nice bowl of chicken soup. This particular recipe, courtesy of Fresh from Florida (freshfromflorida.com), is chock full of veggies, plus beans for a little extra protein. (Image courtesy of Fresh From Florida.)


  • 3 cups of chicken, cooked and shredded (leftover rotisserie chicken is perfect for this recipe!)

  • 1 zucchini, diced

  • 1 yellow squash, diced

  • 2 cups Florida sweet corn, cut off the cob

  • 2 cups potatoes, diced small

  • 1/4 cup celery, diced small

  • 1/2 cup sweet onion, diced small

  • 1 can (15 oz.) cannellini beans, rinsed and drained

  • 8 cups vegetable broth

  • 1 cup heavy cream or half-and-half

  • 2 tbsp. garlic, minced

  • 2 tbsp. fresh parsley, chopped fine

  • 5 sprigs fresh thyme, chopped fine

  • 2 tbsp. all-purpose seasoning (such as Everglades Seasoning)

  • 2 tbsp. olive oil, for cooking

  • Sea salt and fresh ground pepper, to taste


  • Preheat a large soup pot over medium-high heat and add oil. Sauté onions, carrots, and celery until translucent. Add garlic and continue to cook for 1 minute.
  • Next, add the remaining vegetables, chicken, and beans, and stir to combine. Season with all-purpose seasoning and thyme.
  • Pour in vegetable broth, bring to a boil, then reduce to a simmer. Cook on low for 15 to 20 minutes, or until vegetables are tender.
  • Finish by adding heavy cream and stir in fresh parsley.


  • Recipe can be found on Fresh from Florida’s website: https://www.followfreshfromflorida.com/recipes/florida-chicken-and-vegetable-soup

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