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 pipandebby.com.
Published Jan 6, 2014
Total time:40 min
- 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
- 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.
- 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.
- Ladle into serving bowls and top with cheese.