This simple Chicken Vegetable Soup recipe is the easiest soup you’ll ever make. You’ll likely be able to find all of the vegetables in your pantry. Great dinner option to pull together in a pinch!
Original post: January 2014 | Updated: March 2020
Introducing the easiest soup you will ever make. Head over to your pantry and peek inside. Most likely, most of the ingredients will be staring back at you. That’s the best kind of recipe, am I right?!
HOW TO MAKE CHICKEN VEGETABLE SOUP
STEP 1
Heat olive oil in a Dutch oven or heavy saucepan over medium heat. Add garlic and parsley and season with salt and pepper. Cook until soft and fragrant, 3 to 4 minutes. Add the following:
- Corn
- Potatoes
- Peas
- Green beans
- Carrots
- Diced tomatoes
- Chicken stock or broth
STEP 2
Increase heat to medium-high and bring to a boil. Lower heat to medium-low and simmer for 30 minutes. Five minutes before soup is finished, add the chicken (2 cups shredded or 2 cans).
Ladle into serving bowls and top with Parmesan cheese.
RECIPE NOTES
- You have options when it comes to adding meat to this soup. Pull meat from a Rotisserie chicken, cook and shred chicken breasts or just use canned chicken!
- Swap out veggies with what is in your pantry. ANY vegetable tastes great in this soup.
- To simplify the recipe even more, replace fresh garlic with 1 teaspoon garlic powder and replace fresh parsley with 2 teaspoons dried parsley.
WAYS TO BOOST FLAVOR IN THIS RECIPE
While this recipe is super easy and delicious, there is room to boost the flavor a few different ways. Consider adding one or more of the following to your soup! Scope out this post for even more flavor-boosting tips!
- Add 1/2 teaspoon cayenne pepper.
- Drizzle a few drops of hot sauce (like Tabasco) into the soup! Zing!
- Add canned or fresh jalapeno peppers to the garlic and olive oil before adding the veggies to the pan.
- Add up to 1 tablespoon Italian seasoning to the mixture before simmering.
- Chop and add onion to the garlic and oil at the beginning of the recipe.
- Replace canned veggies with equal amounts fresh if you have them on hand!
- Top the soup with shaved Parmesan just before serving.
- Sprinkle extra salt and pepper into the recipe.
- Add 1 teaspoon seasoned salt to the soup.
- Use additional spices of your choice, such as paprika, cumin or oregano.
- 1-2 teaspoons of sugar would sweeten it right up.
- Add bacon! Or sausage. Or both!
- Use full salt chicken broth/stock.
- A can of chickpeas or beans would be a great addition (drained).
OTHER EASY RECIPES THAT USE ONLY A FEW INGREDIENTS
Peek at this roundup for a list of 25 recipes that use only a handful of ingredients, but here’s a sneak peek:
- No Yeast Homemade Bagels – Make homemade bagels using only 5 ingredients and in 20 minutes from start to finish! NO YEAST or rising or waiting required. Bake and enjoy or freeze for later! Enjoy for breakfast with cream cheese or butter or sandwich lunch meat in the centers for lunch!
- 5-Ingredient Chili – This Easy Canned Chili recipe requires only 5 ingredients! Packed with flavor, this comforting recipe takes only 30 minutes to make. Perfect as a solo meal or as a topping for baked potatoes or chili dogs!
- Chicken Salad Sandwiches – Packed with so many great ingredients, this chicken salad sandwich could easily be called The Pantry Sandwich! Replace canned chicken with tuna or salmon. Use any dried fruit you have on hand and replace chopped olives with pickles if desired.
OTHER SOUPS THAT WARM THE SOUL
- Instant Pot Chicken Tortilla Soup is the BEST! It is packed with flavor, it is super easy to make and it tastes like it’s been cooked low and slow all day long.
- Instant Pot White Turkey Chili becomes even MORE delicious when made in an Instant Pot. Packed with turkey meat, white beans and veggies, this will quickly become a dinner favorite!
- Instant Pot Broccoli Cheese Soup – This is the BEST Broccoli Cheese Soup recipe you will ever taste. Done in just 20 minutes!
- Instant Pot Chicken Noodle Soup – Make a batch of comforting Chicken Noodle Soup in the Instant Pot! Using a pressure cooker will save you time and will produce the most perfectly cooked soup you’ll ever taste.
- Slow Cooker Chicken Fajita Soup – Transform Chicken Fajitas into a delicious, savory soup that will quickly become a family favorite! Chicken Fajita Soup is great served for family dinner.
- Slow Cooker Chicken Wild Rice Soup tastes like the real deal, but requires half the effort. Creamy, rich, satisfying and filled with texture, this will be a great addition to your dinner rotation!
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Chicken Vegetable Soup Recipe (aka Pantry Soup)
Ingredients
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1/4 cup Italian parsley finely chopped
- Salt and pepper to taste
- 14.5 oz whole kernel corn drained
- 14.5 oz sliced potatoes drained
- 14.5 oz sweet peas drained
- 14.5 oz green beans drained
- 14.5 oz sliced carrots drained
- 14.5 oz diced tomatoes
- 64 oz chicken stock or broth
- 2 cups chicken cooked and shredded (or canned)
- 1/4 cup Parmesan cheese shaved, for topping
Instructions
- Heat olive oil in a Dutch oven or heavy saucepan over medium heat. Add garlic and parsley and season with salt and pepper. Cook until soft and fragrant, 3 to 4 minutes. Add the corn, potatoes, peas, green beans, carrots and corn, as well as the chicken stock/broth.
- Increase heat to medium-high and bring to a boil. Lower heat to medium-low and simmer for 30 minutes. Five minutes before soup is finished, add the chicken (2 cups shredded or 2 cans). Ladle into serving bowls and top with Parmesan cheese.
Notes
- You have options when it comes to adding meat to this soup. Pull meat from a Rotisserie chicken, cook and shred chicken breasts or just use canned chicken!
- Swap out veggies with what is in your pantry. ANY vegetable tastes great in this soup.
- To simplify the recipe even more, replace fresh garlic with 1 teaspoon garlic powder and replace fresh parsley with 2 teaspoons dried parsley.
I love pears and peaches.
I have green beans and peaches stocked