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.
- 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.
Calories: 292kcal | Carbohydrates: 32g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 613mg | Potassium: 697mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6288IU | Vitamin C: 25mg | Calcium: 109mg | Iron: 3mg
If you loved this recipe, please rate the recipe and leave a comment below!