One Pan Easy "Everything" Soup Recipe
one pan soup
I came up with this soup last week & needed to make it a few times to make sure it was consistent enough to share! I have been trying to think of ways to add more greenery/veggies into my diet because I find I just rarely eat them unless I have to. We add spinach to smoothies and don’t taste it & thought I would take that same sort of idea and add kale to soup. I actually love the flavor of this soup because I don’t taste the ‘green stuff’ too much haha. This soup is loaded with veggies & chicken, and my favorite part is that it just takes one pan! A lot of the ingredients you may already have in your fridge or pantry too!
what you need
+ oregano & parsley / or Italian seasoning blend
+ salt and pepper
+ 1 sweet white onion
+ 1 bunch of dino kale (real name is Tuscan)
+ 1 carton of chicken stock
+ 1 can of pinto beans
+ 1 small can of hatch chiles
+ 1 bag of broccoli slaw (shredded carrots and broccoli)
+ 1 zucchini
+ frozen corn
+ shredded chicken (I buy the pre-cooked and pre-shredded stuff)
+ tortellini (optional)
good to know
*this recipe makes about 3-4 normal sized servings, although I will say there have been a few nights where Matt and I finish it all..
it is too good! Adding noodles or tortellini definitely help make it more filling as well.
*because of the hatch chiles this soup does have a little kick of heat to it - consider removing the can of chiles
if you are making this for younger kids or do not like any heat.
*this soup is pretty thick so if you like it less thick, add 1-2 cups of water into the chicken stock and season with more salt + pepper.
recipe
Pour carton of chicken stock into pan or pot on stove top. Turn to medium/high heat and start to simmer. Right away I add a dash of pepper + salt + about 2 teaspoons of Italian seasoning (which is a blend basil, oregano, rosemary, thyme, garlic powder, sage, or coriander typically).
Open a can of Hatch green chiles (I buy the small ones that is 4oz). Do not drain. Add to the soup.
Chop 1/2 an onion into small pieces; I try to cut them as small as possibly because personally I do not like big pieces in my soup. Add into chicken stock. It should be starting to simmer/boil at this point.
The size of the zucchini will determine how much you use. If it is a smaller zucchini I will use the whole thing, but sometimes they are massive so I will just use 1/2. Once again you are just wanting smaller bite sized pieces that will blend well with the other veggies. I cut about 1 - 1 1/2 cups. Add to the soup.
I buy bagged broccoli slaw (basically shredded broccoli and carrots, sometimes cabbage but I buy the one without cabbage) and will add about two cups to the soup.
Add 1 cup frozen corn into the soup.
For the dino kale, make sure it is washed really well prior to using. I chop very finely into small pieces and do about a full rounded cup of chopped kale. You can add more or less depending on what you prefer - but I find that you really don’t even taste it in the soup.
Add pre-cooked & pre-shredded chicken into soup, stir.
Open one can of pinto beans & drain/rinse really well. Add to the soup.
OPTIONAL: After the soup has simmered/boiled for a minute or two, add tortellini. I make sure that when you place into the pan they are fully submerged so they cook evenly. Check the noodles/tortellini package for how long they will need to cook for. I typically let them cook for about 5-8 min on high heat before turning the heat off.
Taste to see if you need more salt or pepper; you can also add in red pepper flakes for a little extra heat. Take off heat & let cool for a few minutes.
Enjoy!!
make it your own
To create a spin on my soup & make it your own, you could really add anything else to it that you want! A few other things you could add/swap:
+ swap out chicken for sliced sausage
+ add broccoli near the end
+ red pepper flakes for a kick
+ try noodles instead of tortellini
+ add black or kidney beans