Easy Pantry RV Vegetable Soup One Pot Meal with Grilled Chicken

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The Easiest One Pot Soup for Your RV Kitchen

There’s nothing quite like a warm, hearty bowl of vegetable soup after a day of exploring the great outdoors. This Easy Pantry RV Vegetable Soup is a one pot meal that brings comfort and smoky flavor to your camper kitchen.

What makes this soup special is the addition of grilled chicken. The smoky, juicy chicken adds a depth of flavor that transforms simple pantry vegetables into a satisfying dinner. It’s the perfect solution for those evenings when you want something delicious without spending hours cooking.

Using a gas grill or charcoal grill to prepare the chicken is quick and easy. The high heat creates a beautiful sear, locking in moisture and adding that classic BBQ recipe taste. This is beginner-friendly outdoor cooking at its finest.

Instructions

1. Prepare the grill: Preheat your gas grill to medium-high heat (around 400°F). If using a charcoal grill, arrange the coals for even heat.
2. Season the chicken: Drizzle the chicken breasts with olive oil and rub with smoked paprika, garlic powder, salt, and pepper. Let them sit while you prep the vegetables.
3. Grill the chicken: Place the chicken on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F. The smoky flavor from the grill will infuse the meat perfectly.
4. Sauté the vegetables: While the chicken is grilling, heat a large pot or Dutch oven over medium heat on your RV stove. Add a splash of oil and sauté the onion, carrots, and celery for 5-7 minutes until softened. Add the minced garlic and cook for 1 more minute.
5. Build the soup: Pour in the diced tomatoes and broth. Add the beans, corn, green beans, thyme, and oregano. Bring to a simmer and let it cook for 15 minutes.
6. Combine and serve: Remove the grilled chicken from the grill and let it rest for 5 minutes. Slice or chop the chicken and stir it into the soup. Serve hot with fresh parsley.

Tips for Perfect Grilled Chicken Every Time

• Don’t skip the rest: Letting the chicken rest after grilling is crucial for keeping it juicy.
• Control your heat: On a charcoal grill, create two heat zones (hot and cooler) to prevent flare-ups and ensure even cooking.
• Use a meat thermometer: This is the only way to guarantee your chicken is cooked to a safe temperature without drying it out.
• Marinade timing: You can marinate the chicken for up to 4 hours for extra flavor, but a quick dry rub works great for this quick one pot meal.

Variations to Try

Spicy Version

Add 1/2 teaspoon of cayenne pepper to the chicken rub and a chopped jalapeño to the soup for a spicy kick.

BBQ Sauce Version

Baste the chicken with your favorite BBQ sauce during the last few minutes of grilling. The caramelized sauce adds a sweet and tangy layer of flavor.

Healthy Version

Use low-sodium broth and add extra vegetables like zucchini or spinach. You can also swap the chicken for a plant-based protein.

Smoky Version

If you really love that smoky flavor, add a dash of liquid smoke to the soup and use a charcoal grill with hickory or mesquite wood chips.

Mediterranean Version

Add a teaspoon of cumin and a pinch of cinnamon to the soup. Top with crumbled feta cheese and a drizzle of olive oil.

Storage Instructions

How to store leftovers: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

How to reheat: Reheat gently on the stovetop over medium-low heat, adding a splash of broth if it has thickened too much. Avoid microwaving for long periods to prevent the chicken from becoming tough.

Frequently Asked Questions

Can I use a gas grill instead of a charcoal grill for this recipe?

Absolutely! Both work great. A gas grill offers convenience and temperature control, while a charcoal grill provides a more intense smoky flavor. Just preheat to 400°F and follow the same cooking times.

How do I know when the grilled chicken is done?

The best way is to use an instant-read meat thermometer. Insert it into the thickest part of the breast; it should read 165°F. You can also check that the juices run clear.

Can I make this soup without grilling the chicken?

Yes, you can cook the chicken in the pot before adding the vegetables. However, grilling adds a wonderful smoky dimension that really elevates the dish. It is the signature of this easy pantry RV vegetable soup one pot meal.

What if I don’t have all the vegetables listed?

This is a pantry-friendly recipe, so feel free to substitute with whatever you have on hand. Frozen or canned vegetables work just as well in a pinch.

This Easy Pantry RV Vegetable Soup One Pot Meal with Grilled Chicken is the perfect combination of simplicity and flavor. It proves that you don’t need a fancy kitchen to create a delicious, nutritious dinner. Enjoy the taste of the outdoors in every single bite.