campbells soup recipes with chicken

Chicken is the most common type of poultry in the world.^[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken”) and chicken eggs have become prevalent in numerous cuisines.

Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.^[2]

The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.^[3]

Some Cream of Chicken Soup Recipes

We have so many chicken soup recipes, we couldn’t just stick to a top 10! From chicken pot pies to quesadillas and risotto, there’s a chicken soup recipe for every taste and every occasion.

Our cream of chicken soup is a key ingredient in these recipes. It makes a great base for a sauce, thickens up pies with hearty flavour and brings a warming sense of comfort that you can only get with Campbell’s.

1. Pie Like Mamma Used To Make

This warming pie is the perfect crowd-pleaser for when it’s cold outside! Using a combination of chicken, pancetta and a can of Campbell’s Condensed Cream Of Chicken, you’re all set.

What you’ll need

• Leftover chicken
• A small pack of pancetta
• Campbell’s Condensed Cream of Chicken Soup
• The pastry of your choice

How to make it

• Preheat the oven to 180°C.
• Combine cooked chicken and pancetta together with Campbell’s Condensed Cream of Chicken soup in a bowl.
• Roll out your chosen pastry and line a dish.
• Add your filling to the dish and top with your remaining pastry. Pop it in the oven for 15-20 minutes (or until golden) – it’s that simple!

 2. Creamy Shortcut Chicken And Vegetable Biryani

Delightfully simple, our Chicken and Vegetable Biryani is a flavour packed dish that you’re bound to love. Using our Condensed Cream of Chicken Soup to take the sauce to the next level.

What You’ll Need

• 1 tbsp sunflower oil
• 3 large skinless chicken breasts, diced
• 2 large red onions, sliced
• 3 fat garlic cloves, crushed (optional)
• 25g butter
• 2 tsp medium curry powder
• 1 green pepper, deseeded, cored and finely chopped
• 1 295g can Campbell’s Condensed Cream of Chicken Soup
• 350g basmati rice, rinsed well and drained
• 1/2 tsp ground turmeric
• Fresh coriander to garnish (optional)

How to make Creamy Shortcut Chicken And Vegetable Biryani

• Heat the oil in a large non-stick frying pan and fry the chicken over a high heat for 6-7 minutes until lightly browned. Remove with a slotted spoon and set aside
• Add the onions and fry for 8-10 minutes until golden and caramelised
• Add the garlic, if using, and cook for a further 2-3 minutes. Remove half the onions and set aside
• Add the curry powder and pepper to the remaining onions and cook for 1-2 minutes stirring continuously. Return the chicken to the pan with the soup and add 150ml / ¼ pint water. Bring to the boil and stir well
• Cook the rice according to the packet instructions. Drain well and tip over the chicken mixture so it is covered
• Mix together the ground turmeric and 1 tbsp water. Drizzle randomly over the top of the rice
• Cover with a tightly fitting lid and cook for 10 minutes
• Fluff up with a fork and serve scattered with the remaining onions and coriander, if using

3. Cheesy Chicken and Rice Casserole

The ultimate in hearty fare, this comforting chicken casserole makes a brilliantly simple, midweek supper solution

What you’ll need

• 1 can of Campbell’s Condensed Cream of Chicken Soup
• 300ml water
• 1 small onion (diced)
• 85g uncooked long-grain rice
• ¼ tsp ground black pepper
• 240g frozen mixed vegetables
• 4 skinless & boneless chicken breasts
• 60g of grated cheddar cheese

How to make Cheesy Chicken and Rice Casserole

• Preheat the oven to 190°C, 375°F, Gas Mark 5.
• In a 2-litre ovenproof dish mix the soup, water, onion, rice, ground black pepper and frozen vegetables.
• Add the chicken breasts and spoon over the mixture, bake in the centre of the oven for 50 minutes or until the chicken is cooked through and the rice is tender.
• Top the casserole with the cheese and grill until the cheese is golden brown.
• Serve with a mixed leaf salad.

How to Make Chicken Casserole with Campbell’s Soup

This casserole recipe is simple cooking to a T, using prepared ingredients like Campbell’s canned soup and sour cream. Get the recipe at Tasting Table.

Ingredients

4 boneless, skinless chicken breasts1 package egg noodlesOne 10¾-ounce can cream of mushroom soupOne 10¾-ounce can cream of chicken soupOne 8-ounce container sour creamKosher salt and freshly ground black pepper, to taste4 slices white bread1 stick unsalted butter, plus more for greasing

Directions

Preheat the oven to 350 F.
In a medium-sized saucepan, cover the chicken breasts with cold, salted water by 1 inch, and bring to a low boil over medium-high heat. Simmer the chicken breasts until cooked through, 8 to 10 minutes.
Remove the chicken out of the liquid, and set aside to cool.
Once the chicken is cool enough to handle, shred into small pieces.
Meanwhile, bring the cooking liquid back to a boil, and cook the egg noodles until slightly underdone, 6 minutes.
In a medium-sized bowl, mix together the shredded chicken, noodles, soups, and sour cream. Season with salt and pepper.
Place the mixture into a lightly greased 11½-by-7½-by-2-inch oblong pan.
Crumble the bread over the top of the casserole, then pour the melted butter evenly over the top.
Bake until slightly browned on top, 20 minutes. Serve warm.

Campbell’s® 15-Minute Chicken & Rice Dinner

Total: 15 mins

Cook: 15 mins

Yield: 4

Ingredients

• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breasts
• 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 ½ cups water
• ¼ teaspoon paprika
• ¼ teaspoon ground black pepper
• 2 cups uncooked instant white rice
• 2 cups fresh or frozen broccoli flowerets

Directions

Step 1

HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.ADD soup, water, paprika and pepper. Heat to a boil.STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done.TIP: *For creamier dish, use 1 1/2 cups rice

Easy Campbell’s Soup Recipes

Chicken Hashbrown Casserole Recipe

Long day? Need to have dinner ready in the next hour? Don’t worry. I have just the dish for you.

This Campbell Chicken Hashbrown Casserole isn’t only easy and fast to make it’s mind-blowing in flavor.

The best part is that you only need 30 minutes to an hour to bake in the oven then you’re ready for dinner.

This will be your go-to dish on a hard rough day. Trust me!

Now the secret ingredient that adds the dripping gooey deliciousness to the plate is the cheddar cheese.

You can’t go without it! If you don’t have cheddar lying around the house, no biggie, you can substitute it for any grated cheese in your fridge.

Preferably one close to cheddar is best. No more stressing over a quick but mouthwatering dinner that even the kids will love.

Quick & Easy Creamy Chicken Soup Recipe

Ingredients

1 tbsp olive oil

1 leek, (white part only) halved and thinly sliced

2 sticks celery, finely chopped

400g chicken thigh fillets, trimmed and finely chopped

1/4 cup plain flour

1L (4 cups) Campbell’s Real Stock Chicken

1/2 cup (125ml) thickened cream

2 tbsp chopped chives

How to make it :

STEP 1Heat oil in a medium saucepan. Add leek and celery and cook for 2-3 minutes until leek has softened.

STEP 2Add chicken, stirring for 3-4 minutes until starting to brown. Stir in flour and cook for 1 minute. Gradually add Campbell’s Real Stock. Bring to the boil. Reduce heat to a simmer, cook uncovered for 20 minutes.

STEP 3Stir through cream. Ladle soup into bowls. Top with chives.

Campbell’s Quick and Easy Creamy Chicken Soup

Ingredients

1L Campbell’s real stock chicken

1 litre Campbell’s real stock chicken

1 tbs olive oil

1 tablespoon olive oil

1 leek, white part only, halved, thinly sliced

1 leek, white part only, halved, thinly sliced

2 sticks celery, finely chopped

2 sticks celery, finely chopped

 

400g chicken thigh fillets, trimmed and finely chopped

400 grams chicken thigh fillets, trimmed and finely chopped

1/4 cup plain flour

1 quarters cup plain flour

1/2 cup thickened cream

1 half cup thickened cream

2 tbs chopped chives

2 tablespoon chopped chives

Method

Step 1 of 4

Heat oil in a medium saucepan. Add leek and celery and cook for 2-3 minutes until leek has softened.

Step 2 of 4

Add chicken, stirring for 3-4 minutes until starting to brown. Stir in flour and cook for 1 minute. Gradually add Campbell’s Real Stock. Bring to the boil. Reduce heat to a simmer, cook uncovered for 20 minutes.

Step 3 of 4

Stir through cream. Ladle soup into bowls. Top with chives.

Step 4 of 4

Serve with toast for an added extra.

Thank you for staying with this post “campbells soup recipes with chicken” until the end.

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