Mushroom, Chicken, and Veggie Soup
Mushroom, Chicken, and Veggie Soup
Directions
- In large sauce pot, heat oil over medium heat. Add onions. Cook for 5 minutes.
- Add carrots, parsnips and potatoes. Cook for 3 minutes.
- Add parsley, thyme, oregano, mushrooms, lima beans and roasted garlic. Cook for 2 minutes.
- Add kale. Cook for 1 minute. Add milk and half & half. Simmer for 5 minutes.
- Add Campbell's® Classic Healthy Request® Condensed Cream of Mushroom soup, unsalted chicken broth and ⅛ tsp. pepper. Simmer for 6 minutes.
- In large mixing bowl, season chicken with salt, remaining pepper and oil. Bake at 350° F oven until cooked through.
- Cool chicken and shred. Add to soup mixture.
- To Serve: Using an 8-ounce ladle, portion 1 cup into serving bowl. Serve immediately.
Ingredients
- 1/4 tsp black pepper, ground
- 1 tbsp + 1 tsp oil, canola
- 3 cup Carrot, diced
- 24 oz chicken breasts, boneless, skinless, yield from 1 oz. raw
- 1 can Campbell's® Classic Healthy Request® Condensed Cream of Mushroom Soup, (50 oz each)
- 1 qt mushroom(s), crimini, julienned
- 1 tbsp garlic, peeled, roasted, mashed
- 2 cup cream, half and half
- 2 cup kale, chopped
- 1/4 tsp Kosher salt
- 2 1/2 cup frozen lima beans
- 1 qt + 2 cups Milk
- 1 cup onion, diced, 1/2 inch
- 1 tsp oregano leaves, dried, crushed
- 1 tbsp parsley, chopped
- 2 1/2 cup parsnip(s), peeled, diced 1/2 inch
- 1 qt potato(es)
- 1 tsp dry thyme, crushed
- 1 cup Swanson® Unsalted Chicken Broth
