Soup From The Pantry
A hearty, comforting pantry soup blending chicken, vegetables, and tomato flavors, perfect for quick weeknight dinners or when pantry ingredients are your main supply.
Ingredients
- 15 oz. can chicken broth ⓘ
- 15 oz. can vegetable broth ⓘ
- 15 oz. can water ⓘ
- 12 oz. can tomato juice or diced tomatoes ⓘ
- 8 oz. can peas or green beans ⓘ
- 1 medium onion, chopped ⓘ
- 2 medium potatoes, diced ⓘ
- 2 carrots, sliced thin ⓘ
- 1 can white chicken, chopped ⓘ
- salt and pepper ⓘ
- Tabasco sauce to taste ⓘ
Instructions
- In a 5-quart Dutch oven, combine all ingredients and bring to a simmer over medium heat.
- Cook until vegetables are tender, about 30 minutes.
- Taste and add salt, pepper, and Tabasco sauce as desired.
- Serve hot with cornbread or crackers.
Tips & Substitutions
For added flavor, consider sautéing the chopped onion before adding it to the pot. You can use fresh vegetables from your fridge if you don't have canned ones; just adjust cooking times accordingly. If you prefer a heartier soup, add cooked pasta or rice. This recipe is versatile, similar to a Beef And Sausage Stew, where you can mix and match ingredients based on what's in your pantry.
Serving Suggestions
Serve this comforting soup hot, accompanied by cornbread or crackers for a satisfying meal. A side salad with fresh greens can complement the dish nicely. For a complete dinner, consider pairing it with Oven Chicken Casserole, which offers a delicious contrast to the soup's flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat or microwave in short intervals, stirring frequently to ensure even heating. If the soup thickens, add a splash of broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Soup From The Pantry contains roughly 1132 calories, with 30g protein, 146g carbohydrates, and 50g fat. It is an excellent source of vitamin A (167% of the Daily Value), vitamin C (127% of the Daily Value), and dietary fiber (75% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2345mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned?
Absolutely! You can substitute fresh vegetables like green beans, carrots, and potatoes. Just chop them and add them to the pot, adjusting the cooking time to ensure they become tender. Fresh produce will enhance the overall flavor of the soup.
Is it possible to make this soup vegetarian?
Yes, you can easily make this soup vegetarian by omitting the white chicken and using vegetable broth instead of chicken broth. The soup will still be hearty and flavorful with the variety of vegetables and seasonings.
How can I make this soup spicier?
To add more heat, increase the amount of Tabasco sauce according to your taste. You can also include diced jalapeños or a pinch of red pepper flakes during cooking. For an extra kick, try adding a dash of hot sauce just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).