Description
This Cream of Mushroom Chicken Soup (Campbell’s style) is a hearty and comforting dish combining tender chicken, creamy mushroom soup, and pasta. Perfect for a quick and satisfying meal.
Ingredients
Units
Scale
- 1 cup celery, diced
- 1/2 cup onion, diced
- 2 cans Campbell’s Cream of Mushroom soup
- 3 cups water
- 1 cup heavy cream
- 2 cups shredded rotisserie chicken
- 1 cup uncooked pasta
- Salt and pepper to taste
- 1 tablespoon garlic powder
- Fresh parsley, chopped (optional)
Instructions
- In a large pot, sauté diced celery and onion over medium heat until softened, about 5 minutes.
- Add the Cream of Mushroom soup, water, and heavy cream. Stir to combine.
- Bring the mixture to a gentle boil, then reduce heat to simmer.
- Add shredded rotisserie chicken and uncooked pasta. Stir well and cook for 10-12 minutes until pasta is tender.
- Season with garlic powder, salt, and pepper to taste.
- Garnish with chopped fresh parsley before serving, if desired.
Notes
- Use any pasta shape you prefer; small shapes like rotini or elbow macaroni work best.
- For a thicker soup, reduce the water slightly or add more cream.
- Leftovers can be stored in the refrigerator for 2-3 days; reheat gently to avoid curdling.
- Optional: add a sprinkle of shredded cheese on top for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg