Easy Homemade Canned Pantry Soup

Chicken and Vegetable Homemade Canned Pantry Soup

It will take you less than 30 minutes for this delicious vegetable chicken ‘pantry’ soup by using canned staples most of us keep on hand in our pantry! It’s gluten-free, dairy-free, egg-free, nut-free and vegan if you omit the chicken. Check out some of the optionals to spruce it up!

Yup! That’s right …homemade soup … from multiple cans! Guys, this was a total ‘by accident’ “oh my gosh this is great!” kinda meal. I stumbled over this just wanting soup one night and not having enough time to spend in my kitchen laboring over all the ingredients and personally, my favorite ingredient in soup, time. Not thyme, but time. 


There is something about a soup or stew that simmers all day on the stove top, providing a warm, comforting, feel good aroma in the house on a winter day that just makes me want to curl up with a big chunky sweater and book on the couch. OK … lets bring it back to this homemade soup from cans! 


We were down to the wire on our fresh vegetable selection at home. It had been a couple weeks since I had made the laborious trip to the grocery store (an hour each way – read about that in our life adventures!). We had been on the go a lot so I hadn’t placed an @misfitsmarket order, and really wanted a vegetable soup. Not sure about your pantry, but I love to keep mine stocked with organic canned vegetables, beans – that we typically can ourselves -, and various other shelf-stable items for nights like this! 


I have to admit, I was honestly hoping this tasted great – but also knew better than to get my hopes up on my first run through a recipe I decided to mastermind. Spoiler – it worked! And, it has been delicious multiple times since. 

I believe you can make this soup with just about any vegetables you have, and no they don’t need to be canned, however this is the point of this “pantry soup”. We had canned green beans, peas, corn, carrots and tomatoes. To be fair, one time I made this soup and had a couple parsnips left in the fridge and I did cut those up to throw in – so delicious! 


I typically make this a chicken vegetable soup, you can certainly omit the chicken for a nice vegetarian or vegan (be careful of the broth) version. 

Let’s get to cooking! This soup will take you less than 30 minutes to put on the table and I also made my gluten-free, dairy-free, egg-free biscuit recipe at the same time – homemade soup and biscuits UNDER 30 MINUTES!? YES PLEASE! 

Start with your big stock pot or sauce pan for soup. Place your thawed or frozen chicken (yes, frozen! totally safe to do this – according to the USDA it takes about one and a half times longer to cook) in the pot and cover with water about 1-2 inches above the chicken. Bring the water to a boil and cook at a rolling boil for 8-15 minutes. Check the internal temperature of the chicken making sure it is at a minimum of an 165 degrees Fahrenheit. Ideally you want the chicken cooked so it easily pulls apart with a fork. 

Once the chicken is done and you can pull it apart, leave it in the same pot and use two large forks to gently pull apart into larger chunks – don’t worry it will all pull apart before the soup is done! Next, add in your can of green beans, corn, peas, carrots and diced tomatoes. I prefer to drain some of the liquid of the canned tomatoes, this reduces some of the sweet/acidity that can be overpowering at times. Then add in two containers of vegetable stock (you can use other, I use vegetable). Add in your spices and let it come to a boil, reduce heat and eat, or let simmer until you are ready! 


Yup. That simple. One pot soup ready in less than 30 minutes. How can you go wrong on those cold fall evenings or freezing winter days? You don’t have to be low on groceries to try this – it’s now one of my go-to soups when I don’t feel like (or don’t have time) to cut up all the fresh veggies. I mean, mom life gets busy and exhausting – it feels so great to feed the kiddos a vegetable loaded soup without a ton of time! However … I do believe the biscuits are their favorite part. 

Have fun with this and let me know how it comes out or what you do to adjust it! I have some of my modifications listed below as well. 



Easy Pantry Soup in under 30 minutes!

Homemade canned soup Gluten Free, Dairy Free, Egg Free - ready in less than 30 minutes!
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course, Side Dish, Soup
Cuisine American
Servings 12 Soup Bowls


  • Stock pot


  • 14 oz Boneless Chicken breast
  • 1 Quart Vegetable Broth *or stock
  • 1 15 oz Can Organic canned corn
  • 1 15 oz can Organic canned carrots
  • 2 15 oz can Organic canned green beans
  • 1 15 oz can Organic diced tomatoes
  • 1/2 Tsp Sea Salt or to taste
  • 1/2 Tsp Cracked pepper
  • 1-2 quarts Water

Optional Adds

  • 1 Onion, diced
  • 1 Cup Quick rice or precooked rice you add in
  • 1 Cup Pasta (gluten-free), pre-cooked
  • Parsnips, diced
  • Squash, diced
  • Other vegetables
  • 1 Tsp Thyme
  • 1.5 Tsp Parsley


  • Rinse chicken breast and place in stockpot/soup pot of choice, add water until an inch over the chicken and place on the stove to boil. Once boiling, chicken will need to cook for 8-15 minutes depending on size (chicken should easily pull apart with forks).
  • While chicken is coming to a boil open your canned vegetables and prep any optional fresh veggies (onion, carrot, parsnips, squash, zucchini, etc.). I strain some of the tomato juice to reduce the acidity of the soup.
  • Once chicken is cooked to an internal temp of 165° or easily pulled apart you can use two forks to pull the chicken apart while in the stockpot or remove from stockpot, pull apart, and place back into stockpot. Do not remove stockpot from heat or dump out liquid!
  • Once chicken is pulled and placed back in the stock pot add in all of your veggies and optional spices. Mix and bring to a boil.
  • If you are adding instant rice you would add it in while it is boiling and then reduce soup to a simmer and place a lid on the stockpot. In 5 minutes you have a hardy, veggie and chicken soup!
  • If you added fresh vegatables your soup will take a little longer to cook - depending on how aldante you prefer your vegetables this could be from 10-30 minutes.
  • Serve in bowls with fresh gluten-free, dairy-free biscuits!


  1. You can make this soup vegetarian or vegan - omit the chicken and ensure the broth meets your needs. 
  2. You can use as many fresh vegetables as you would like to substitute the canned or pair with. Note: cooking time with be extended with fresh/whole vegetables - in order to get them cooked down for the soup. 
  3. Chicken or other broth/stock will work just as well. Just season to taste depending on the broth.
  4. Add in beans for a harder soup, especially if omitting the chicken - we love to do this!
  5. Add in pasta (separate). I prefer to cook the gluten-free pasta separate and place a scoop in each bowl, then add a ladle or two of soup over the top. This keeps the pasta from getting mushy. 
    Add in rice, pre-cook rice to add in to each bowl or dump the pre-cooked rice directly into the pot with the soup!  OR instant rice can go right in the pot to cook. 
    Crockpot ready - Place the chicken in crockpot with 3 cups of water and the spices. Let it cook all day and when you get home pull the chicken apart carefully with a couple forks and (if all canned) dump the veggies and vegetable broth right into the crockpot. Let this get hot for 20-30 minutes or if time is limited place all ingredients plus crockpot chicken into a pot on the stove to heat up quick! Second modification to the modification - you can place all veggies in with the chicken at the beginning, but I find the canned veggies get too soft for my liking.
Keyword Allergen Friendly, Chicken and vegetables, Dairy-Free, Easy Meal, Egg-Free, Gluten-Free, Nut-Free, Quick and hot, ready in 30 minutes, soup

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