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Chicken Soup 3-Ways

Chicken Soup 3-Ways

5 1

Make one flavorful soup base then use it to easily create three deliciously different soup varieties!  Don't want to make all 3 soups at once? Then freeze the base to use later.  Click the "tips" tab to see the recipes! 

serves 15 people


cost per recipe: $12.87

The price is determined by the national average.

  • 3

    tablespoons olive oil

  • 3

    large onion, diced (about 3 cups)

  • 6

    stalks celery, diced (about 3 cups)

  • 6

    medium carrot, peeled and diced (about 3 cups)

  • 3

    cloves garlic, minced

  • 12

    cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth

  • 3

    cups shredded or diced cooked chicken

view nutrition info

How to Make It

Step 1

Heat the oil in a 6-quart saucepot over medium-high heat.  Add the onions, celery, carrots and garlic and cook for 8 minutes, stirring occasionally.

Step 2

Add the broth and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes or until the vegetables are tender.  Stir in the chicken and cook until hot.  Season to taste.  Enjoy the base soup as is or customize using one of the options in our tips section.

Recipe Tips

  • Middle Eastern Chickpea & Couscous Soup: Stir about 5 cups base soup, 1 cup rinsed canned chickpeas and 1 cup cooked Israeli couscous in a 4-quart saucepan and cook until hot.  Stir in 2 tablespoons lemon juice and 2 tablespoons chopped fresh parsley before serving.
  • Italian Chicken with Tortellini Soup: Stir about 5 cups base soup, 1 can (15 ounces) diced tomatoes, 1 cup rinsed canned cannellini beans and 1 cup refrigerated tortellini in a 4-quart saucepan and cook until the tortellini are tender.  Stir in 1/4 cup sliced fresh basil leaves and sprinkle with grated Parmesan cheese before serving.
  • Creamy Chicken Corn Chowder: Cook 4 slices bacon, diced, in a 4-quart saucepan over medium-high heat until crisp.  Remove and reserve the bacon.  Pour off all but 1 tablespoon drippings.  Add 1/2 cup diced red pepper to the saucepan and cook over medium heat for 1 minute.  Add 2 tablespoons flour and cook and stir for 1 minute.  Stir in about 5 cups base soup and 1 cup frozen whole kernel corn and cook over high heat until the mixture boils and thickens.  Stir in 1/4 cup half and half and the reserved bacon before serving.

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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth

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Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

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Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

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Ratings & Reviews

  • Kathleen B.

    December 17, 2016


    I loved the flavor and enjoyed the variety Chicken Soup 3 Ways a really easy delicious recipe!

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