Quick Chicken Vegetable Soup

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Chicken soup is supposed to be good for what ails you. While I’m not sure about what all chicken soup is good for, I’m certain that it’s good for lunch or a light supper. And this quick chicken vegetable soup is easy-as-can-be to prepare. You can have a flavorful and hearty meal on the table in under 10 minutes, which is kind of a big deal sometimes. When you need something savory fast, this is totally a go-to-recipe that just can’t be beat.

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Quick Chicken Vegetable Soup Ingredients

  1. Chicken, 12.5 ounce can (I’m not usually a big proponent of canned chicken, but this is the BEST way to make this soup, as the canned chicken is already cooked and ready to eat.)
  2. Mixed vegetables, 15 ounce can
  3. Chicken Broth, 14 ounce can (you could alternatively just dump in 2-3 cups of water and a cube of chicken bullion or chicken base–either will do in a pinch)

Honestly, this is a really flexible recipe. I have been in a super-hurry before and left it at just the main 3-ingredients, but I’ve also gone down the path of “add everything”.

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Putting Together Quick Chicken Vegetable Soup

Pour all ingredients into a large sauce pan or dutch oven, bring to a boil, reduce heat and simmer until chicken and vegetables are hot, serve.  This soup is also good with mushrooms added, and sometimes I serve it garnished with shredded cheddar cheese.

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My husband loves this for lunch, but we sometimes even have it for dinner, if I’m running late getting home from work. When the kids were little, we’d make this over the campfire when we were out fishing–sometimes even adding a bag of egg noodles. We’d call it Campfire Chicken-Noodles.

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Quick Chicken Vegetable Soup
Yield: 5

Quick Chicken Vegetable Soup

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

this quick chicken vegetable soup is easy-as-can-be to prepare. You can have a flavorful and hearty meal on the table in under 10 minutes, which is kind of a big deal sometimes. When you need something savory fast, this is totally a go-to-recipe that just can't be beat.

Ingredients

  • Chicken, 12.5 ounce can (I’m not usually a big proponent of canned chicken, but this is the BEST way to make this soup, as the canned chicken is already cooked and ready to eat.)
  • Mixed vegetables, 15 ounce can
  • Chicken Broth, 14 ounce can (you could alternatively just dump in 2-3 cups of water and a cube of chicken bullion or chicken base–either will do in a pinch)

Instructions

  1. Pour all ingredients into a large sauce pan or dutch oven, bring to a boil, reduce heat and simmer until chicken and vegetables are hot, serve. This soup is also good with mushrooms added, and sometimes I serve it garnished with shredded cheddar cheese.

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