Crock Pot Pantry Soup

Crock Pot Pantry Soup Recipe

Today I am sharing a recipe for Crock Pot Pantry Soup made with ingredients you have on hand and in your pantry. Along with substitutions you can use.

What's for dinner?

If those three simple words are starting to drive you crazy I am going to show you today how you can make a delicious soup recipe for dinner or lunch that everyone will love.

This easy soup recipe is made using just a few basic ingredients you probably have in your pantry.

I will also share some substitutions you can use instead of the ingredients I have used today.

The crock pot pantry soup recipe I made today is packed full of flavor. It has a spicy flavor that reminds me of my favorite Mexican recipes.

Ground cumin gives it the Mexican flare along with a can of Rotel diced tomatoes that have a delicious spicy flavor.

If you love easy & amazing recipes join the Flour On My Face Newsletter and get each of my new recipes delivered right to your inbox.

You can find more crock pot recipes on my Crock Pot Recipe page.

How to cook out of your pantry

Canned Goods

Take a look in your pantry. You probably have an assortment of canned vegetables, canned beans, tomatoes that can all be used to make many soup recipes that taste good.

Pasta and noodles

What kinds of pasta do you have on hand? Wide egg noodles, ziti noodles, spaghetti or even fettuccine noodles?

Fresh or frozen vegetables

What fresh or frozen vegetables do you have on hand?

If you have been following me for a while you know I love packing my freezer with fruits, vegetables, and meats that I have bought on sale.

Take a look over on my Freezer Meals page to find a section with tips on freezing fresh fruits and vegetables.

Fresh or frozen meats

You can make a very delicious pot of soup without meat if you have run out. Just add more vegetables or pasta to the recipe to make it filling.

Meats you can use to make soup

Since it has become very difficult to shop and you are avoiding going out of the house to the grocery store.

I want to show you how you can make a soup recipe with almost any meat or poultry you have on hand.

Below is a list of meats that can be used to make soup. Any of the meats below can be substituted for the boneless chicken I have used.

• Boneless chicken
• cooked ground chicken
• browned ground turkey
• cooked ground beef
• cooked ground sausage or even sausage links
• boneless pork cut into bite-size pieces

Pantry Ingredients

Since we are making pantry soup we are going to go take a look and see what kind of ingredients we can find in the pantry that would taste good in a soup recipe.

Below is a list of pantry items that are perfect in a soup that I have in my pantry right now.

• egg noodles, boxed pasta of any shape, and even spaghetti noodles broken into small pieces will work
• instant or long-grain white rice
• canned vegetables, like corn, or mixed vegetables
• canned beans like pinto beans, black beans, great northern beans, or garbanzo beans
• canned diced, stewed or crushed tomatoes, Rotel tomatoes, or fresh tomatoes that have been cubed

Fresh Vegetables

Fresh, frozen or dehydrated vegetables can be added to soup recipes. They are healthy and filling.

• fresh sliced bell peppers or diced or sliced frozen bells pepper
• fresh or even frozen corn on the cob. Cut the kernels off the cob
• fresh or frozen diced onion
• fresh or frozen yellow squash

Herbs & Spices

• fresh minced garlic or jarred minced garlic (don't have garlic add more onion)
• Dried bay leaves
• ground dried cumin

If you have any questions or a list of ingredients you need some help with turning into a meal send me an email at flouronmyface@gmail.com

Crock Pot Pantry Soup Ingredients

• 1 lb boneless chicken
• 14 oz can dark red kidney beans, drained and rinsed
• 16 oz can pinto beans, drained and rinsed
• 14.5 oz can Rotel original diced tomatoes
• 1 ½ heaping tablespoons minced garlic
• 1 ½ cup thinly sliced bell pepper
• 1 cup chopped onion
• 2 large bay leaves 
• 4 to 6 cups Chicken broth
• 1 heaping teaspoon ground cumin
• ½ teaspoon ground white pepper 
• 1 cup long-grain white rice or instant rice
• 2 tablespoons cornstarch mixed with 2 tablespoons cool water (optional)

Directions

1. Put all of the soup ingredients into an 8-quart crock pot.
2. Stir with a wooden spoon. Place the cover on the slow cooker. Set the temperature to high.
3. Cook for 3 to 4 hours on high or 6 to 7 hours on low.
4. The chicken breasts are cooked through when the internal temperature reaches 165 F. degrees in the center of the thickest part of a breast.
5. Remove the chicken breasts from the crock to a bowl and shred the meat. 
6. Add the rice and the shredded chicken to the crock pot and stir to combine.
7. Add the cornstarch and water if using. Mix well, recover and continue to cook until the rice is tender about 1 hour.
8. Stovetop cooking directions
9. Place all of the ingredients into an 8-quart or larger pot.
10. Heat on high until rapidly boiling. Reduce the heat to a simmer.
11. Simmer until the chicken is cooked through. Shred the chicken and stir back into the pot. Add the rice and continue to simmer until the rice is tender. Long grain rice will take longer than Instant rice.

Print the recipe

Crock Pot Pantry Soup

Arlene Mobley - Flour On My Face

Make this delicious pantry soup recipe using basic ingredients you probably have in your pantry. I am sharing substitutions you can use for the ingredients you don't have. I'm using boneless chicken but there are other meat options you can use! I've also shared the stovetop cooking directions.

5 from 1 vote

Rate this Recipe

Print Recipe Pin Recipe Save Recipe Saved!

Click here to add your own private recipe notes.

Cook ModePrevent your screen from going dark

Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

Course Main Dish, Soup

Cuisine American

Share by Text

Servings 8 Servings

Calories 282 kcal

Ingredients  

1x2x3x

• ▢ 1 lb boneless chicken
• ▢ 14 oz can dark red kidney beans (drained and rinsed)
• ▢ 16 oz can pinto beans (drained and rinsed)
• ▢ 14.5 oz can Rotel original diced tomatoes
• ▢ 1 ½ tablespoon heaping tablespoons minced garlic
• ▢ 1 ½ cup thinly sliced bell pepper
• ▢ 1 cup chopped onion
• ▢ 2 large dried bay leaves
• ▢ 4 to 6 cups Chicken broth
• ▢ 1 teaspoon heaping teaspoon ground cumin
• ▢ ½ teaspoon ground white pepper
• ▢ 1 cup long-grain white rice or instant rice
• ▢ 2 tablespoons cornstarch mixed with 2 tablespoons cool water (optional)

Follow Flour On My Face on Pinterest

Instructions 

• Put all of the soup ingredients into an 8-quart crock pot. 
• Stir with a wooden spoon. Place the cover on the slow cooker. Set the temperature to high. 
• Cook for 3 to 4 hours on high or 6 to 7 hours on low.
• Remove the chicken breasts from the crock to a bowl and shred the meat. 
• Add the rice and the shredded chicken to the crock pot and stir to combine. 
• Add the cornstarch and water if using. Mix well, recover and continue to cook until the rice is tender about 1 hour.

Stovetop cooking directions

• Place all of the ingredients into an 8-quart or larger pot. 
• Heat on high until rapidly boiling. Reduce the heat to a simmer. 
• Simmer until the chicken is cooked through. Shred the chicken and stir back into the pot.  Add the rice and continue to simmer until the rice is tender. Long grain rice will take longer than Instant rice. 

Video

Recipe Expert Tips

• Long Grain Rice will also thicken the soup if you don't have cornstarch.
• The chicken breasts are cooked through when the internal temperature reaches 165 F. degrees in the center of the thickest part of a breast.

 

Nutrition

Serving: 1Serving | Calories: 282kcal | Carbohydrates: 44g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 785mg | Potassium: 823mg | Fiber: 7g | Sugar: 5g | Vitamin A: 964IU | Vitamin C: 53mg | Calcium: 91mg | Iron: 3mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2