By Kate Vaynshteyn at

Leftover chicken and veggies taking up space in your fridge and need a quick meal on a chilly night? A hearty soup may be just the ticket! All you need are those leftovers and a batch of Randall Beans Soup Base and you’ll be cookin’… literally.

Vegetable soup is a great quick-fix soup because unlike some soup recipes, it doesn’t typically require a lot of time set on the stove. Of course, you can always let it cook shorter or longer, depending on how you like the doneness of your vegetables.

Vegetable soup is also extremely hearty, healthy and delicious. It is great for warming up a chilly evening or fighting off the cold or flu. Because of the Randall Beans, you also know it is going to be full of plenty of protein.

In case you missed it, here is the recipe for our Randall Beans Soup Base featured in this recipe. Its versatility is really remarkable as the exact same base used in this Chicken and Vegetable Soup was also used in this delicious Smoked Ham and Bean Soup recipe. This base is also the perfect foundation for any other soup recipe you have in mind.


Chicken and Vegetable Soup

Chicken and Vegetable Soup


  • 1 batch Randall Beans Soup Base
  • 1 large carrot, diced
  • 1 large parsnip, diced
  • 1 14-oz. can diced tomatoes
  • 2 small cooked chicken breasts, diced or shredded (about 2 cups)
  • 2 cups green beans, trimmed and cut into 1 inch pieces
  • 3 cups chopped kale leaves, tightly packed (about 5 large kale leaves)
  • 2 Tbsp. chopped parsley leaves
  • Salt and pepper, to taste.


  1. In a large soup pan, combine the Soup Base, diced carrots and diced parsnip.
  2. Bring to a boil and then lower the heat and simmer for about 10 minutes.
  3. Add the diced tomatoes, chicken breast, green beans and kale and bring to a boil again.
  4. Lower the heat and continue to simmer for 5-7 minutes, or until the green beans and kale and cooked to your liking.
  5. Remove from heat and stir in parsley leaves. Season with salt and pepper if desired.
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If you’ve got some leftover chicken from Sunday dinner and this soup base handy in your fridge or freezer, with just a few vegetables you can whip this simple and delicious soup up in a jiffy for a cold-weather crowd pleaser or a tasty last-minute dinner. Just like using leftover chicken in this recipe, leftover meals don’t have to be boring. If leftover chicken, beef, fish, turkey, fish or veggies can commonly be found in your fridge going uneaten – it’s time to spice up your leftover meals.