This Super Soup is brimming with root vegetables, kale, mushrooms, parsnip, lima beans & chicken make up this delicious decadent soup featuring Campbells® Healthy Request® Condensed Cream of Mushroom.
- Total time:
90 minutes
- Servings:
21
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
1 tbsp. |
|
onion , diced 1/2-inch |
3.5
oz. |
1 cup |
|
carrot , diced |
14.0
oz. |
3 cup |
|
parsnip , peeled, diced 1/2- inch |
7.0
oz. |
2.5 cup |
|
potato , peeled, diced |
21.0
oz. |
4 cup |
|
fresh parsley , chopped |
|
1 tbsp. |
|
dried thyme , crushed |
|
1 tsp. |
|
dried oregano leaves , crushed |
|
1 tsp. |
|
cremini mushroom , julienned |
13.5
oz. |
4 cup |
|
frozen lima beans |
14.0
oz. |
2.5 cup |
|
garlic , peeled, roasted, mashed |
|
1 tbsp. |
|
kale , chopped |
3.0
oz. |
2 cup |
|
whole milk |
30.0
oz. |
6 cup |
|
half and half |
|
2 cup |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
|
1 can |
|
Swanson® Unsalted Chicken Broth |
|
1 cup |
|
black pepper |
|
0.25 tsp. |
|
boneless, skinless chicken breast , yield from 1 ounce raw |
|
24 |
|
kosher salt |
|
0.25 tsp. |
|
canola oil |
|
1 tsp. |
1. In large sauce pot, heat oil over medium heat. Add onions. Cook for 5 minutes, or until translucent.
2. Add carrots, parsnips and potatoes. Cook for 3 minutes.
3. Add parsley, thyme, oregano, mushrooms, lima beans and roasted garlic. Cook 2 minutes.
4. Add kale. Cook for 1 minute.
5. Add milk and half & half. Simmer for 5 minutes.
6. Add Campbells® Healthy Request® Cream of Mushroom Soup, unsalted chicken broth, and ½ the listed amount of pepper. Simmer for 6 minutes.
7. In large mixing bowl, season chicken with salt, remaining pepper and oil. Bake at 350°F oven until cooked through.
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.
8. Cool chicken and shred. Add to soup mixture.
To Serve: Using an 8-ounce ladle, portion 1 cup into serving bowl. Serve immediately.
This Super Soup is brimming with root vegetables, kale, mushrooms, parsnip, lima beans & chicken make up this delicious decadent soup featuring Campbells® Healthy Request® Condensed Cream of Mushroom.
-
Total time:
90 minutes
-
Servings:
21
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
1 tbsp. |
|
onion , diced 1/2-inch |
3.5
oz. |
1 cup |
|
carrot , diced |
14.0
oz. |
3 cup |
|
parsnip , peeled, diced 1/2- inch |
7.0
oz. |
2.5 cup |
|
potato , peeled, diced |
21.0
oz. |
4 cup |
|
fresh parsley , chopped |
|
1 tbsp. |
|
dried thyme , crushed |
|
1 tsp. |
|
dried oregano leaves , crushed |
|
1 tsp. |
|
cremini mushroom , julienned |
13.5
oz. |
4 cup |
|
frozen lima beans |
14.0
oz. |
2.5 cup |
|
garlic , peeled, roasted, mashed |
|
1 tbsp. |
|
kale , chopped |
3.0
oz. |
2 cup |
|
whole milk |
30.0
oz. |
6 cup |
|
half and half |
|
2 cup |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
|
1 can |
|
Swanson® Unsalted Chicken Broth |
|
1 cup |
|
black pepper |
|
0.25 tsp. |
|
boneless, skinless chicken breast , yield from 1 ounce raw |
|
24 |
|
kosher salt |
|
0.25 tsp. |
|
canola oil |
|
1 tsp. |
1. In large sauce pot, heat oil over medium heat. Add onions. Cook for 5 minutes, or until translucent.
2. Add carrots, parsnips and potatoes. Cook for 3 minutes.
3. Add parsley, thyme, oregano, mushrooms, lima beans and roasted garlic. Cook 2 minutes.
4. Add kale. Cook for 1 minute.
5. Add milk and half & half. Simmer for 5 minutes.
6. Add Campbells® Healthy Request® Cream of Mushroom Soup, unsalted chicken broth, and ½ the listed amount of pepper. Simmer for 6 minutes.
7. In large mixing bowl, season chicken with salt, remaining pepper and oil. Bake at 350°F oven until cooked through.
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.
8. Cool chicken and shred. Add to soup mixture.
To Serve: Using an 8-ounce ladle, portion 1 cup into serving bowl. Serve immediately.
