How To Make Campbell’s Chicken and Rice Soup Recipe
A warm and comforting soup with tender chicken and fluffy rice in a savory broth.
Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes
Serves:
Ingredients
- 1 can Campbell’s Cream of Mushroom Soup
- 1 can chicken broth
- 2 cups water
- 1 cup uncooked long-grain rice
- 2 cups cooked chicken, shredded
- 1/2 cup frozen peas
- Salt and black pepper to taste
Instructions
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In a soup pot, combine the Campbell’s Cream of Mushroom Soup, chicken broth, and water. Bring to a boil.
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Stir in the uncooked rice and reduce heat to low. Simmer for 20-25 minutes or until rice is tender.
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Add in the shredded chicken and frozen peas. Cook for an additional 5-7 minutes until heated through.
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Season with salt and black pepper to taste. Serve hot.
Nutrition
- Calories : 390kcal
- Total Fat : 11g
- Saturated Fat : 3g
- Cholesterol : 75mg
- Sodium : 1460mg
- Total Carbohydrates : 41g
- Dietary Fiber : 2g
- Sugar : 1g
- Protein : 32g
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