- PREP TIME: 20 minutes
- ACTIVE TIME: 1 hour
- TOTAL TIME: 1 hour 20 minutes
- SERVINGS: 6-8 people
Are you ready to elevate your everyday meals? All you need is a can of Campbell’s® and a CAN-DO Attitude! In partnership with Campbell’s®, we asked four food influencers to showcase their Can-Do Attitudes in the kitchen. The result? Drool-worthy recipes that feature unique ways to use Campbell’s® Condensed Soup to transform simple ingredients into an irresistible meal.
Chicken and rice soup gets a hearty, flavorful update with Campbell’s® Condensed Cream of Chicken Soup, fennel, bok choy, and plenty of fresh herbs to keep things bright!
Ingredients
- 1 can Campbell’s® Condensed Cream of Chicken Soup
- 6 cups Swanson® Chicken Stock
- 2 and 1/2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 3 celery stalks, diced
- 2 carrots, diced
- 1 onion, diced
- 1 fennel bulb, cored and diced
- 4 cloves garlic, minced
- 5 tablespoons unsalted butter
- 5 tablespoons all purpose flour
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 cups brown rice, cooked
- 3 cups bok choy, chopped
- 1/4 cup fresh parsley, chopped
- Kosher salt and black pepper, to taste
- Lemon zest and extra virgin olive oil, for serving
Directions
- Season chicken thighs all over with salt and pepper.
- Heat olive oil in a large pot over medium heat. Add in chicken thighs, skin side down, and cook until deeply brown, about 8-10 minutes.
- Flip and continue to cook, adjusting heat as needed, until the chicken is cooked through, about 10-15 minutes more. Remove chicken and set aside.
- Add celery, carrots, onion, fennel and garlic to the same pan with the drippings. Season with salt and pepper. Cook, stirring, until the veggies start to soften, about 5-7 minutes.
- Add in butter and melt.
- Stir in flour and cook for 1 minute. Whisk in Swanson® Chicken Stock and cook until bubbling and slightly thick. Add in thyme and bay leaf (tied together with twine if you have it).
- Reduce heat to low and simmer, stirring often, for 10 minutes.
- While soup simmers, remove skin and bones from chicken and shred.
- Once the soup has simmered, remove thyme and bay leaf. Stir in shredded chicken.
- Add in Campbell’s® Condensed Cream of Chicken Soup and brown rice and stir until combined.
- Add in bok choy and cook until wilted, about 2 minutes.
- Finish with the fresh parsley and season to taste with salt and pepper. Serve topped with lemon zest and a drizzle of olive oil.
A MODERN TWIST WITH HAILEE CATALANO
After removing the cooked chicken from the pan, do not wipe the pan out. Instead, use the chicken drippings as your fat for cooking the vegetables. Chicken fat has a higher smoke point than butter, so those veggies will have some extra time to absorb all of that savoriness.