Dump Chicken Soup Recipe

Facebooktwittergoogle_plusredditpinterestlinkedin

From the Money Saving Recipe Series

Dump Chicken Soup Recipe

Dump Chicken Soup

The name “Dump Chicken Soup Recipe” might just be enough to put you off…but don’t let that misleading name fool you!  This easy chicken soup recipe was oh-so-delicious and light enough that I didn’t have a tummy ache after I shamelessly devoured four LARGE bowls of it!

I had all of these ingredient items on hand in my pantry so I didn’t have to make a run to the grocery store to make this super quick and easy meal.  You can substitute pretty much any leftover cooked meat you have on hand like turkey, ground beef or ground turkey (without seasoning), fish, shrimp, beef or pork.

This Dump Chicken Soup Recipe is so versatile that you can change up the seasonings and veggies to create a new dish but still so simple and easy.  For example you could make this a taco soup by using canned pinto or kidney beans and leftover taco meat and change the seasonings from Goya Sazon to chili powder or a couple of tablespoons of taco seasoning.

Once you see how easy it is to make you will probably want to experiment with all of your leftovers to see how well they pair up!  I usually have soup at lunch anyway so this is a great way to use up leftovers and save some moolah!

Ingredients for Dump Chicken Soup Recipe:

 

8-10 ounces of grilled chicken (2oz per serving)

(1) can diced tomatoes with green chiles (Rotel)

(1) 15oz can yellow corn (drained and rinsed to remove excess salt)

(1) 15oz can low sodium black beans (drained and rinsed to remove excess salt)

(1) quart low sodium chicken stock

(You could make this a vegan meal by omitting all meats and using veggie stock and veggies of your choice)

(1) medium shallot finely chopped

(I would have used a regular onion if I didn’t have a shallot.  I use them because they don’t make me cry my eyes out when I chop them up!)

(1) packet Goya Sazon seasoning

(The one that says con culantro y achiote…btw…I have NO idea what achiote really is but it all tastes great!

(4 to 4.5) cups water

(Depending on how much broth you like with your soup….I am a soupy/broth drinking kind of girl so I like my soup to have lots of liquid)

(1) cup instant white rice

(Please don’t judge me…I don’t have time to wait for the rice cooker to cook up my rice today…when in a hurry my instant minute rice is a life saver.  You can also use brown rice but I didn’t have any instant brown rice today so it was the white rice)

(1 to 2) teaspoons…not tablespoons….teaspoons of cumin

(This is for smoky flavor….you can definitely omit this if cumin is not your cup of tea and use a bay leaf or any other seasoning you would prefer)

Kosher salt to taste

(Be sure and wait to taste the soup after it’s been cooking for about 15 minutes and when the zucchini is soft otherwise you might over season and ruin the whole batch…I’ve done that a time or two)

(3) cups of your favorite chopped fresh vegetables or frozen is just fine too

(I only had the patience to chop one veggie so it was zucchini today but I normally have carrots, celery, green beans and mushrooms which would be good as well)

Word of caution….if you use frozen veggies be sure and defrost them under running water or in the microwave on the defrost setting so that you don’t get that weird freezer taste you can sometimes get from frozen veggies.

Maybe I am the ONLY person on the planet who thinks it can taste weird and you can certainly just dump them right on in the pool like all the others….but I was just sharing what I would do or not do.

Cook the Dump Chicken Soup

 All you have to do is literally DUMP the ingredients into a large pot or my favorite cooking pot, the Dutch Oven.  I like it because it never seems to overheat and cause all of my soup to boil over and make a mess and it stays warm so much longer than a metal pot so I can go back for second and third helpings and the soup itself is still piping hot.

I typically serve my soup with shredded cheese (use something that melts well) and slices of avocado with tortilla chips.  I would guesstimate that this soup makes between 8-10 servings if you eat 2-3 bowls at a time like I do otherwise it would make about 20 (1/2 cup) servings.

 This recipe is 2 points plus per 1/2 cup serving without extras like cheese or avocado.

I typically eat 2 cups total or (4 1/2 cup total) servings making my points plus value 8 for my meal without adding extras like cheese or avocado slices.  I consider this a light meal and my tummy thanks me for feeling so full without feeling heavy and bloated!

Enjoy my Dump Chicken Soup Recipe and share it with your friends!  I would love to hear your comments if you tried this recipe or changed it up and made it your own!

Want to see more Money Saving Recipes and practical tips and hacks? Subscribe to my newsletter and never miss another post again! Don’t worry, it’s safe and I promise not to spam you or send you useless information. Want to read my Privacy Policy? No problem, just click here

This post contains affiliates links to various advertisers.  I may/will receive compensation from purchases made through my links or clicks to the ads.  The opinions and recommendations to these products are my own.  To see my full disclosure policy click here.