There’s nothing quite as comforting as a warm bowl of Canned chicken vegetable soup, and when you’re short on time, canned chicken makes it incredibly easy to whip up a hearty and delicious meal.
This soup is packed with tender chunks of chicken, a medley of colorful vegetables, and a flavorful broth that’s both nourishing and satisfying.
Whether you’re looking for a quick weeknight dinner, a cozy meal on a chilly day, or a simple way to enjoy homemade flavor without the hassle, this canned chicken vegetable soup is the perfect solution. Let’s dive into this easy, wholesome recipe that’s sure to become a staple in your kitchen!
How To Make Canned Chicken Vegetable Soup?
Recipe Details
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: American
Yield: 4 servings
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or ladle
- Cutting board
- Knife
- Can opener
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (12.5-ounce) can cooked chicken breast, drained
- 1 cup frozen corn
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach or kale, chopped
- Juice of half a lemon (optional)
- Fresh parsley, chopped (for garnish)
Instructions
1. Sauté The Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
2. Add Vegetables And Herbs
Stir in sliced carrots and celery. Cook for 5 minutes, allowing the vegetables to soften slightly. Add dried thyme, dried basil, and the bay leaf, stirring to combine.
3. Incorporate Liquids And Base Ingredients
Pour in chicken broth and diced tomatoes (with their juices). Bring the mixture to a boil, then reduce heat to a simmer.
4. Add Beans And Chicken
Add the drained and rinsed cannellini beans and canned chicken to the pot. Break up any large chunks of chicken with a spoon. Simmer for 10 minutes to allow flavors to meld.
5. Introduce Corn And Greens
Stir in frozen corn and chopped spinach or kale. Cook for an additional 5 minutes, or until the greens are wilted and tender.
6. Season And Serve
Season the soup with salt and freshly ground black pepper to taste. Remove the bay leaf. For added brightness, squeeze in the juice of half a lemon. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Nutrition Facts Of Canned Chicken Vegetable Soup
- Calories: 250
- Protein: 20 g
- Carbohydrates: 30 g
- Dietary Fiber: 8 g
- Sugars: 6 g
- Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 40 mg
- Sodium: 700 mg
Serving Suggestions Of Canned Chicken Vegetable Soup
Pair With Crusty Bread
Serve this hearty soup alongside slices of crusty bread or a warm baguette to soak up the flavorful broth.
Add A Side Salad
A simple green salad with a light vinaigrette complements the soup and adds a refreshing contrast.
Tips And Variations Of Canned Chicken Vegetable Soup
Customize The Vegetables
Feel free to add or substitute vegetables based on your preferences or what you have on hand. Zucchini, bell peppers, or peas make excellent additions.
Use Fresh Chicken
If you prefer, use cooked shredded chicken instead of canned. Rotisserie chicken works well and adds depth of flavor.
Spice It Up
For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño when sautéing the onions and garlic.
Health Benefits Of Canned Chicken Vegetable Soup
This soup is rich in protein from the chicken and beans, providing essential amino acids for muscle repair and growth.
The variety of vegetables offers a wide range of vitamins, minerals, and dietary fiber, supporting digestive health and boosting the immune system.
Note
Using canned chicken is a convenient way to prepare this soup quickly, but ensure you choose a high-quality brand with low sodium to maintain the soup’s nutritional balance.
Conclusion
Canned chicken vegetable soup is a versatile and nutritious dish that comes together effortlessly.
Its adaptability allows you to tailor it to your taste preferences, making it a staple in any kitchen. Enjoy this comforting soup any time you need a wholesome meal in a hurry.
Canned Chicken Vegetable Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon or ladle
- Cutting board
- Knife
- Can opener
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 4 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 12.5-ounce can cooked chicken breast, drained
- 1 cup frozen corn
- Salt and freshly ground black pepper to taste
- 2 cups fresh spinach or kale chopped
- Juice of half a lemon optional
- Fresh parsley chopped (for garnish)
Instructions
Sauté The Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
Add Vegetables And Herbs
- Stir in sliced carrots and celery. Cook for 5 minutes, allowing the vegetables to soften slightly. Add dried thyme, dried basil, and the bay leaf, stirring to combine.
Incorporate Liquids And Base Ingredients
- Pour in chicken broth and diced tomatoes (with their juices). Bring the mixture to a boil, then reduce heat to a simmer.
Add Beans And Chicken
- Add the drained and rinsed cannellini beans and canned chicken to the pot. Break up any large chunks of chicken with a spoon. Simmer for 10 minutes to allow flavors to meld.
Introduce Corn And Greens
- Stir in frozen corn and chopped spinach or kale. Cook for an additional 5 minutes, or until the greens are wilted and tender.
Season And Serve
- Season the soup with salt and freshly ground black pepper to taste. Remove the bay leaf. For added brightness, squeeze in the juice of half a lemon. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.