Chicken Vegetable Soup Recipe (aka Pantry Soup) (2024)

Published: · Modified: by Megan Porta · This post may contain affiliate links.

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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!

Chicken Vegetable Soup Recipe (aka Pantry Soup) (1)

Original post: January 2014 | Updated: March 2020

Why This Recipe Works

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?!

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Pull together a healthy, filling chicken vegetable soup with just a few ingredients!

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
Chicken Vegetable Soup Recipe (aka Pantry Soup) (2)

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.

Chicken Vegetable Soup Recipe (aka Pantry Soup) (3)

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.

What To Serve With Soup

Soup is an easy, comforting meal to prepare for dinner any time of the year. But what do you serve alongside it? Click over for33 delicious ideas about what to serve with soup.

Chicken Vegetable Soup Recipe (aka Pantry Soup) (4)

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.
Chicken Vegetable Soup Recipe (aka Pantry Soup) (5)

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.
  • Sopa de Conchas (Mexican Shell Pasta Soup) is as classic as Mexican rice and tamales. This easy-to-make soup is comfort food at its best. Ready in minutes and perfect for little picky eaters.
  • How to Add Flavor to Food: Soup, Meat, Veggies and Casseroles
  • Best Chicken Salad Sandwiches
  • Instant Pot Pumpkin Puree
  • Low Carb Taco Seasoning
  • Crock Pot Chicken Noodle Soup

Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!

Chicken Vegetable Soup Recipe (aka Pantry Soup) (6)

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.

5 from 2 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes 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

Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

« How to Add Flavor to Food: Soup, Meat, Veggies and Casseroles

Spaghetti Sauce Made Using Tomato Sauce »

Reader Interactions

Comments

  1. Chicken Vegetable Soup Recipe (aka Pantry Soup) (7)Barbara

    The directions do not say when to add tomatoes and lists corn twice!

    Reply

    • Chicken Vegetable Soup Recipe (aka Pantry Soup) (8)Megan Porta

      Barbara, thank you for letting us know. The instructions in the middle of the post did state it correctly but I appreciate you letting me know the recipe card was incorrect. I’ve updated it!

      Reply

  2. Chicken Vegetable Soup Recipe (aka Pantry Soup) (9)Gianna

    I love pears and peaches.

    Reply

  3. Chicken Vegetable Soup Recipe (aka Pantry Soup) (10)amry still

    I have green beans and peaches stocked

    Reply

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Chicken Vegetable Soup Recipe (aka Pantry Soup) (2024)

FAQs

What is the secret to soup? ›

7 Tips for Successful Soup Making
  • Use a Sturdy Pot. It is worth investing in a heavy pot with a thick bottom to use for making soup. ...
  • Sauté the Aromatics. ...
  • Start with Good Broth. ...
  • Cut Vegetables to the Right Size. ...
  • Stagger the Addition of Vegetables. ...
  • Keep Liquid at a Simmer. ...
  • Season Just Before Serving.
Oct 9, 2022

What are 3 clear soups? ›

Clear soups include broth, hearty broth, and Consommé. Our clear soup course will guide you step by step, to succeed in making those delicious, rich flavors clear soups.

Can I eat vegetable soup after 7 days? ›

Most soups can only last in a refrigerator for 3 to 4 days until they risk going bad, so make sure you place your cooled vegetable soup promptly in the freezer before this point. Make sure your soup lasts well by placing it in an airtight freezer-safe container.

What gives vegetable soup that depth of flavor? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

What is the best thickener for vegetable soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

What not to do when making soup? ›

Common mistakes with soups:
  1. Using inferior stock. Most of my soups are based on good stocks usually made at home. ...
  2. Not sautéing onions, celery and garlic before adding. ...
  3. Adding ingredients in the wrong order. ...
  4. Not adding umami. ...
  5. Not garnishing. ...
  6. Not tasting.
Feb 5, 2021

What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

What gives soup the best flavor? ›

Some of our favorites are Dried Shallots, Dehydrated Red Bell Pepper, Dehydrated Green Bell Pepper, Tomato Flakes, Minced Onion and Roasted Garlic Flakes. Or, add a bay leaf to your recipe. The bay leaf will give the soup a little something extra without overwhelming the dish.

What is a very clear soup that is completely fat free? ›

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.

Why do you sweat vegetables when making soup? ›

Sweating vegetables is a technique that uses a gentle heat to soften vegetables and gently draw out their flavors. The idea isn't to brown or caramelize them—instead, the mellow aromas from the vegetables should mingle with the rest of the dish without dominating it.

What is a thick soup called? ›

A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients.

Can I reboil soup left out overnight? ›

To be completely safe, you'll have to boil the soup vigorously for 10 minutes. Doing this will not only kill off any active bacteria, it will also inactivate -- but not destroy -- botulinum spores.

Is it OK to eat soup that was left out overnight? ›

Toss it. That is several hours in the temperature ''danger zone'' where bacteria grow the best (see the USDA guidelines here http://www.fsis.usda.gov/factsheets/how_temperatures_affect_food/index.asp. You can also call their hotline at 1-888-674-6854).

Can you eat vegetable soup that was left out overnight? ›

For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. And avoid letting soup set at room temperature for more than TWO hours.

How do you make vegetable soup taste better? ›

How to Add Lots of Flavor to Vegetable Soup
  1. Salt: enhances flavor.
  2. Fat: amplifies flavor.
  3. Acid: brightens and balances.
  4. Heat: determines the texture of the food.

What is the thickener in vegetable based pureed soups? ›

Potatoes naturally thicken this pureed vegetable soup and give it an ultra creamy texture. If you accidentally added too much water to your soup, you can thicken it back up with a cornstarch slurry.

Why do you put lemon juice in vegetable soup? ›

Always Add An Acid To Your Soups

Lemon is arguably even more essential in richer soups like wild mushroom and rice, curried split pea, or even white bean and bacon. This is because the delicate balance of flavor profiles requires that acidic, lemony zing to cut through the fats in the soup.

Why do you put vinegar in vegetable soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

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