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:
- Serving size:
SERVING (1 CUP)
|
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 |
10.000 oz. |
2.25 cup |
|
carrot , peeled, diced 1/4-inch |
10.000 oz. |
2.25 cup |
|
celery , diced 1/4-inch |
7.000 oz. |
1.75 cup |
|
garlic , peeled, chopped |
|
1 tbsp. |
|
cooked orzo pasta |
12.000 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 |
3.500 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:
- Serving size:
SERVING (1 CUP)
|
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 |
10.000 oz. |
2.25 cup |
|
carrot , peeled, diced 1/4-inch |
10.000 oz. |
2.25 cup |
|
celery , diced 1/4-inch |
7.000 oz. |
1.75 cup |
|
garlic , peeled, chopped |
|
1 tbsp. |
|
cooked orzo pasta |
12.000 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 |
3.500 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.
