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 tomatoes, 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.