Creamy Tuscan Chicken Soup
This creamy Tuscan chicken soup recipe only takes 20 minutes to make a savory soup that tastes like it's been simmering for hours...it's a great way to use leftover chicken.
Ingredients
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
2 cups water
1 can (about 15 ounces) white cannellini beans, rinsed and drained
14.5 ounces (1 can) diced tomatoes, undrained
2 cups shredded or diced boneless, skinless chicken breasts, cooked
4 slices bacon , cooked and crumbled (about 1/4 cup)
3 cups baby spinach
2 cups water
1 can (about 15 ounces) white cannellini beans, rinsed and drained
14.5 ounces (1 can) diced tomatoes, undrained
2 cups shredded or diced boneless, skinless chicken breasts, cooked
4 slices bacon , cooked and crumbled (about 1/4 cup)
3 cups baby spinach
Instructions
Heat the soup, water, beans, tomatoes, chicken and bacon bits in a 3-quart saucepan over medium-high heat to a boil.
Stir in the spinach. Cook for 5 minutes or until the spinach is wilted. Drizzle with the oil and sprinkle with the cheese before serving.
Stir in the spinach. Cook for 5 minutes or until the spinach is wilted. Drizzle with the oil and sprinkle with the cheese before serving.
Creamy Tuscan Chicken Soup
This creamy Tuscan chicken soup recipe only takes 20 minutes to make a savory soup that tastes like it's been simmering for hours...it's a great way to use leftover chicken.
Directions
Print
Heat the soup, water, beans, tomatoes, chicken and bacon bits in a 3-quart saucepan over medium-high heat to a boil.
Stir in the spinach. Cook for 5 minutes or until the spinach is wilted. Drizzle with the oil and sprinkle with the cheese before serving.
Ingredients
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
2 cups water
1 can (about 15 ounces) white cannellini beans, rinsed and drained
14.5 ounces (1 can) diced tomatoes, undrained
2 cups shredded or diced boneless, skinless chicken breasts, cooked
4 slices bacon , cooked and crumbled (about 1/4 cup)
3 cups baby spinach
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