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Jazzed Up Cream of Chicken Soup

This recipe for jazzed up canned cream of chicken soup is a warming and so tasty. By starting with a couple of cans of soup and jazzing it up a little you have a wonderful hearty soup that I call semi-homemade. 

Course Appetizer, Dinner, Lunch, Main Course, Main Meal, Snack, Soup
Cuisine American
Keyword canned soup, chicken soup, cream of chicken soup, soup
Total Time 15 minutes
Servings 4
Author Pam

Ingredients

  • 2 cans condensed cream of chicken soup, I used Campbell’s 10 1/2 ounce
  • 1 1/2 of one can cold water
  • cup milk, I used 2 percent. Skim or 1 percent wouldn’t work for this recipe. You can skip the milk and use all water instead.
  • 1/2 cup frozen peas
  • 1/4 cup frozen corn
  • 1 cup cooked instant rice
  • 1/2 tsp each, onion and garlic powder
  • 1/2 tsp ground black pepper or use white pepper
  • 1/4 tsp poultry seasoning, optional
  • 2-3 tbsp fresh parsley, chopped roughly, plus more for garnish, optional

Instructions

  1. In a medium to large nonstick saucepan, over medium heat, add contents of canned soup. Add 1 1/2 cans cold water. Stir with a whisk to break up soup and combine well. Add milk and continue to whisk. Bring to a boil. Take off heat while you add in vegetables, spices and rice. Place back on heat and bring back to a boil. Let simmer for a few minutes on low heat for all the veggies heat up and the soup is nice and hot. Sprinkle in parsley and serve up.