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Chicken Vegetable Soup Recipe (aka Pantry Soup)

This simple Chicken Vegetable Soup recipe is the easiest soup you'll ever make. You'll likely be able to find all of the ingredients in your pantry.
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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
Calories: 292kcal
Author: Megan Porta

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 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.

Nutrition

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
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