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.
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.
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup2 cups water1 can (about 15 ounces) white cannellini beans, rinsed and drained14.5 ounces (1 can) diced tomatoes, undrained2 cups shredded or diced boneless, skinless chicken breasts, cooked4 slices bacon , cooked and crumbled (about 1/4 cup)3 cups baby spinach
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