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How to Make 6 Can Chicken Soup


Recipe: 6 Can Chicken Soup
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As I have mentioned several times, when it comes to food storage strategies I prefer simple, and use consumer size canned vegetables bought in bulk from stores like Aldi as a large component of my plan.  It is cheap, easy, stores well, is sturdy – and is “normal” which makes incorporating it into daily recipes is easy.

Canned food also augments my bulk food storage of grains and beans to help stave off appetite fatigue.

Today’s post is a recipe for a dead simple 6 Can Chicken Soup which as you can imagine is made by dumping 6 cans of various foods together to make a surprisingly good soup.

One other tip, in a grid down SHTF situation, when draining your can vegetables, save the liquid – it is high in sodium, but it also contains many of the nutrients leached out of the vegetables in the can.  I use it in making risotto or other dishes – think of it as “vegetable broth”


  • 15 ounce can whole kernel corn, drained
  • 2 14.5 ounce cans chicken broth
  • 10 ounce can chunk chicken
  • 15 ounce can black beans
  • 10 ounce can diced tomatoes with green chile peppers, drained


  • Open the cans of corn, chicken broth, chunk chicken, black beans and diced tomatoes and green chilies.
  • Pour everything into a large saucepan or stock pot.
  • Simmer over medium heat until chicken is heated through.
  • Serve with tortilla chips and shredded cheese if desired.
Published inKitchen & Farm


  1. JayJay JayJay

    This is even better with ground beef.
    I call it 3 Can Soup because I use real chicken and beef/chicken bouillon cubes.
    Want spicy? Add chili sauce, cumin, and minced garlic.

  2. Sam Sam

    P.S.- Oops- I said “mainline” China instead of “Mainland” China. Also, I should have explained that “Broasted” chicken is cooked in a proprietary brand of cooker called a “Broaster”, to prepare the chicken, which is fresh going into the cooker. Therefore, “Broasted” chicken is by definition not pre-processed.

  3. Sam Sam

    I was a big fan of canned chicken. I liked it for making chicken and noodles, chicken tacos, chicken enchiladas, and many other meals, including just plain chicken sandwiches. However, I have since stopped buying ALL processed chicken, including chicken noodle soup. Why ?
    Because the U.S. government recently passed a law allowing the importation of processed chicken from mainline China, WITHOUT ANY LABEL OF ORIGIN on it. Meaning that unless a product says PRODUCED, HARVESTED, AND PACKED in USA, it MAY come from China. It is likely that much of the processed chicken I formerly bought DID NOT come from China, but until I see a label on it stating that it does not, I am not buying it. So far, the only chicken that I have seen with such a label has been fresh chicken, which cannot be imported anyway, at least not from China.
    This ALSO applies to chicken from fast food and other restaurants- chicken nuggets, etc. unless you know their chicken to have been sourced locally. KFC uses chicken from Tyson- no worries there, and where I live there are two local eateries that feature “Broasted” chicken- also no problem, as well as a local fried chicken, non-fast food non-chain restaurant which uses chicken obtained locally.
    In other words, if you don’t know where the chicken came from, if it COULD have been imported already processed, BEWARE.

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