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Chicken Soup 3-Ways

An image of prepared Chicken Soup 3-Ways made with onion, celery, carrot, garlic Swanson® Chicken Broth and chicken.
  • prep time: 20 min
  • total time: 45 min
  • serves: 15 people

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! 

Ingredients

  • 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 33% Less Sodium Chicken Broth or Organic Chicken Broth
  • 3 cups shredded or diced cooked chicken

Instructions

  • 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.

  • 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.

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Made With

Calories 104
Total Fat 3 g
Sat. Fat 0.7 g
Trans Fat 0 g
Cholesterol 24 mg
Sodium 740 mg
Total Carb 6 g
Dietary Fiber 1 g
Sugar 3 g
Protein 10 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 4 %DV
Potassium 6 %DV
Calories 0
Total Fat 0 g
Sat. Fat 0.0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carb 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g
Vitamin D 0 %DV
Calcium 0 %DV
Iron 0 %DV
Potassium 6 %DV
Calories 0
Total Fat 0 g
Sat. Fat 0.0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carb 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g
Vitamin D 0 %DV
Calcium 0 %DV
Iron 0 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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