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Campbell's Creamy Chicken and Rice Soup
Antonio Morelli

Campbell's Creamy Chicken and Rice Soup Recipe Card

A rich, comforting Campbell's Creamy Chicken and Rice Soup made with tender chicken, fluffy rice, and a creamy, flavorful broth using Campbell’s signature cream of chicken soup. Perfect for quick weeknight dinners or cozy weekend meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 5 People
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 279
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken (shredded or cubed)
  • 1 can Campbell’s Cream of Chicken Soup
  • 3 cups chicken broth
  • 1 cup cooked white rice
  • 1 cup diced carrots
  • 1 cup chopped celery
  • 1 small onion, diced
  • 2 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • Salt & pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Ladle
  • Measuring cups/spoons
  • Chopping board & knife

Method
 

  1. In a soup pan, melt butter or with olive oil sauté the following ingredients: Onion, carrots & celery until you get the soft & tender veggies.
  2. Add chicken broth, Campbell’s Cream of Chicken Soup, garlic powder, thyme, salt, and pepper. Stir well.
  3. Now, add chicken and rice to the soup, or simmer for 20 minutes for uncooked rice.
  4. Adjust the seasoning as needed and simmer until the sauce is creamy and heated through.
  5. Garnish with parsley before serving.

Notes

  • For extra creaminess, stir in ½ cup heavy cream at the end.
  • You can use brown rice or wild rice in place of white rice for extra nutrition.
  • Leftovers can be stored in the fridge for 3 days; reheat with a splash of broth.