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Chicken vegetable soup

First and foremost, you have a chance to win $100 by commenting on this post. ONE HUNDRED DOLLARS! After the crazy holiday season, we could all use extra cash, right?! More on that in a bit! (CONTEST CLOSED!)

These days ("these days"=ALWAYS) I am ALL about easy and also healthy and delicious when it comes to meals, which is why I was so happy to be chosen to be a part of Del Monte's "Garden in Your Pantry" campaign. Even when it is snowing or heat-waving, with the help of delicious and healthy Del Monte® canned vegetables, it is possible to have a "garden" within arm's reach at any given moment. I have learned a few interesting things about Del Monte in the past few weeks! Did you know that almost 90% of Del Monte fruits and vegetables are grown in the United States? They also provide more no-sugar-added and no-salt-added vegetable products than any other national brand. You will do yourself a huge favor if you stock your pantry up now! Your garden may be buried in snow, but your stocked pantry is always accessible.

Keep reading to find out about the moo-lah. First? A video I created to accompany this recipe/post. 

Mince 3 to 4 cloves of garlic and finely chop 1/4 cup fresh flat-leaf parsley.

In a large skillet or saucepan, heat 3 tablespoons of extra-virgin olive oil over medium heat. Add the prepared garlic and parsley and a few dashes of salt and pepper.

Cook until soft and fragrant, about 3 to 4 minutes.

Have the following close by:

14.5-oz. can Del Monte® Whole Kernel Corn (use a variety with added peppers/zing for added flavor!)

14.5-oz. can Del Monte® Sliced New Potatoes

14.5-oz. can Del Monte® Sweet Peas

14.5-oz. can Del Monte® Cut Green Beans

14.5-oz. can Del Monte® Sliced Carrots

14.5-oz. can Del Monte® Diced Tomatoes (use a variety with added peppers/zing for added flavor!)

Two 32-oz. containers chicken stock


Drain all veggies, minus the tomatoes.

Add all of the veggies and the chicken stock to the skillet. Turn the heat up to medium-high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 30 minutes.

Approximately five minutes before the soup is done, add a few cups of shredded chicken.

I used the meat from one Rotisserie chicken, which is my favorite way to use shredded chicken in recipes.

Ladle the soup into serving bowls, top with shaved Parmesan cheese and serve! This recipe will save you loads of time and you will not be disappointed!

Chicken Vegetable Soup

The EASIEST chicken vegetable soup you will ever make!

Contributed by Megan Porta from

Published Jan 6, 2014

Serves: 8

Total time: 40 min

Chicken Vegetable Soup


  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • ¼ cup flat-leaf parsley, finely chopped
  • Salt and pepper, to taste
  • 14.5-oz. can Del Monte whole kernel corn, drained
  • 14.5-oz. can Del Monte sliced potatoes, drained
  • 14.5-oz. can Del Monte sweet peas, drained
  • 14.5-oz. can Del Monte green beans, drained
  • 14.5-oz. can Del Monte sliced carrots, drained
  • 14.5-oz. can Del Monte diced tomatoes
  • Two 32-oz. containers chicken stock
  • Meat from one Rotisserie chicken, shredded
  • Shaved Parmesan cheese for topping
  1. Heat olive oil in a large skillet or saucepan over medium heat. Add garlic, parsley, salt and pepper. Cook until soft and fragrant, 3 to 4 minutes. Drain the corn, potatoes, peas, green beans, carrots and corn. Add all vegetables to the skillet, as well as the chicken stock.
  2. Turn the heat up 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.
  3. Ladle into serving bowls and top with cheese.




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Reader Comments (222)

What are your favorite fruits or vegetables to stock in your pantry?
Pears, Granny smith apples

01.6.2014 | Unregistered CommenterSadie Moss

Green beans! I also love to keep black eyed peas around - you can take the girl out of the South, but you can't take the South out of the girl. :)

01.6.2014 | Unregistered CommenterAmanda Harrison

Tomatoes, green beans, corn and pears.

01.6.2014 | Unregistered CommenterTricia

i always have apples & sweet potatoes on hand, these are a must for me daily

01.6.2014 | Unregistered Commentertheresa krier

I keep lachoy Chinese vegetables in my pantry. They are a quick fix for left over chicken, turkey or beef for chop suey.

01.6.2014 | Unregistered CommenterTerry

I like to keep green beans, corn, tomatoes, and peaches in my pantry.
jslbrown_03 at yahoo dot com

01.6.2014 | Unregistered Commenterlisa brown

2nd entry tweet
jslbrown_03 at yahoo dot com

01.6.2014 | Unregistered Commenterlisa brown

English Peas!! My very favorite vegetable!

01.6.2014 | Unregistered CommenterJennifer

I like to have canned beans and tomatoes in my pantry

01.6.2014 | Unregistered CommenterElena

01.6.2014 | Unregistered CommenterElena

It is freezing cold in south Alabama today and this chicken soup will be our dinner tonight. I always have tomatoes - sauce, diced, stewed in my cabinets. Mandarin oranges are my canned fruits - they make any salad beautiful!!!

01.6.2014 | Unregistered CommenterPatty Ashworth

Apples, Bananas, Cucumber

01.6.2014 | Unregistered CommenterTed

tomatoes and beans!

i love to have corn

01.6.2014 | Unregistered Commenterstephanie


01.6.2014 | Unregistered Commenterstephanie

Green beans and various kinds of canned tomatoes!

01.6.2014 | Unregistered CommenterMegan W.

My favorites are canned pineapples and corn.

01.6.2014 | Unregistered CommenterMami2jcn


01.6.2014 | Unregistered CommenterMami2jcn

I love to keep Asian Pears around and always need some peas.

01.6.2014 | Unregistered CommenterEd

My favorite pantry staples are green beans, peas, tomatoes and corn. It was so good to hear your voice again on your video.

01.6.2014 | Unregistered CommenterMary Lou

I love the recipe but prefer frozen vegies. Does Del Monte market frozen? I don't think I have ever seen them. I hear that frozen is closer to fresh than canned but that might be up for debate.

My all time favorites, that I reach for, of vegetables and fruits to stock in my pantry are:
tomatoes (whole, diced, juice); beans (green and kidney); peas (English and Black-eyed); and corn
peaches, Mandarin oranges and pears

01.6.2014 | Unregistered CommenterSandy McMillen

Tomatoes, sweet potatoes, and cranberry sauce......I use rhem all the time. MK

01.6.2014 | Unregistered CommenterMary Kay

I always stock up on green beans and corn.

01.6.2014 | Unregistered CommenterJessica To

I stock up on canned pineapple

01.6.2014 | Unregistered CommenterKellie

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