A savory and hearty soup packed with chicken, orzo, vegetables and herbs and spices made with our Campbell's® No Salt Added Condensed Cream of Chicken soup.
- Total time: 35 minutes
- Servings:
15
| Ingredient | Weight | Measure |
|---|
| boneless, skinless chicken breast , yield from 1 ounce raw, diced | | 32 |
| Italian seasoning | | 1.5 tbsp. |
| olive oil | | 0.25 cup |
| onion , diced 1/4-inch | 10.0 oz. | 2.25 cup |
| carrot , peeled, diced 1/4-inch | 10.0 oz. | 2.25 cup |
| celery , diced 1/4-inch | 7.0 oz. | 1.75 cup |
| garlic , peeled, chopped | | 1 tbsp. |
| cooked orzo pasta | 12.0 oz. | 2 cup |
| Swanson® Unsalted Chicken Stock | | 4 cup |
| Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce | | 1 can |
| reduced fat (2%) milk | | 1 cup |
| fresh parsley , chopped | | 2 tbsp. |
| lemon juice | | 9 tbsp. |
| spinach | 3.5 oz. | 2.25 cup |
| Parmesan cheese , grated | | 2 tbsp. |
1. Mix chicken with 1 tablespoon of Italian seasoning.
2. Heat olive oil over medium heat. Cook chicken for 5 minutes until browned.
3. Add onions, celery, carrots, and garlic. Cook for 8 minutes.
4. Add remaining Italian seasoning, orzo, and Swanson® Unsalted Chicken Stock. Simmer for 5 minutes.
5. Add Campbell’s® Condensed No Salt Added Cream of Chicken Soup and milk. Simmer until orzo is cooked, about 10 minutes.
6. Add parsley, lemon juice, spinach, and simmer for additional 5 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
7. To Serve: Using an 8 oz. ladle, portion 1 cup of soup in a bowl. Garnish with 1 teaspoon of parmesan cheese. Serve immediately.
A savory and hearty soup packed with chicken, orzo, vegetables and herbs and spices made with our Campbell's® No Salt Added Condensed Cream of Chicken soup.
- Total time: 35 minutes
- Servings: 15
| Ingredient | Weight | Measure |
|---|
| boneless, skinless chicken breast , yield from 1 ounce raw, diced | | 32 |
| Italian seasoning | | 1.5 tbsp. |
| olive oil | | 0.25 cup |
| onion , diced 1/4-inch | 10.0 oz. | 2.25 cup |
| carrot , peeled, diced 1/4-inch | 10.0 oz. | 2.25 cup |
| celery , diced 1/4-inch | 7.0 oz. | 1.75 cup |
| garlic , peeled, chopped | | 1 tbsp. |
| cooked orzo pasta | 12.0 oz. | 2 cup |
| Swanson® Unsalted Chicken Stock | | 4 cup |
| Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce | | 1 can |
| reduced fat (2%) milk | | 1 cup |
| fresh parsley , chopped | | 2 tbsp. |
| lemon juice | | 9 tbsp. |
| spinach | 3.5 oz. | 2.25 cup |
| Parmesan cheese , grated | | 2 tbsp. |
1. Mix chicken with 1 tablespoon of Italian seasoning.
2. Heat olive oil over medium heat. Cook chicken for 5 minutes until browned.
3. Add onions, celery, carrots, and garlic. Cook for 8 minutes.
4. Add remaining Italian seasoning, orzo, and Swanson® Unsalted Chicken Stock. Simmer for 5 minutes.
5. Add Campbell’s® Condensed No Salt Added Cream of Chicken Soup and milk. Simmer until orzo is cooked, about 10 minutes.
6. Add parsley, lemon juice, spinach, and simmer for additional 5 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
7. To Serve: Using an 8 oz. ladle, portion 1 cup of soup in a bowl. Garnish with 1 teaspoon of parmesan cheese. Serve immediately.
