CRIMINI MUSHROOM, CHICKEN & ROOT VEGETABLE SOUP MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF MUSH
Nutrition Facts
Serving Size
SERVING (1-8 OZ LADLE; 1 CUP)
Amount Per Serving
Calories 229
% Daily Value
Total Fat 8g
12%
Saturated Fat 3.6g
18%
Cholesterol 36mg
12%
Sodium 326mg
14%
Total Carbohydrate 24.8g
8%
Dietary Fiber 3.2g
13%
Protein 14.1g
28%
Vitamin A 27%
Vitamin C 21%
Calcium 15%
Iron 7%

crimini mushroom, chicken & root vegetable soup made with campbell’s® healthy request® cream of mush

This Super Soup is brimming with root vegetables, kale, mushrooms, parsnip, lima beans & chicken make up this delicious decadent soup featuring Campbell’s® Healthy Request® Condensed Cream of Mushroom.

  • Total time: 90 minutes
  • Servings: 21
Ingredient Weight Measure
canola oil 1 tbsp.
onion , diced 1/2-inch 3.500 oz. 1 cup
carrot , diced 14.000 oz. 3 cup
parsnip , peeled, diced 1/2- inch 7.000 oz. 2.5 cup
potato , peeled, diced 21.000 oz. 4 cup
fresh parsley , chopped 1 tbsp.
dried thyme , crushed 1 tsp.
dried oregano leaves , crushed 1 tsp.
cremini mushroom , julienned 13.500 oz. 4 cup
frozen lima beans 14.000 oz. 2.5 cup
garlic , peeled, roasted, mashed 1 tbsp.
kale , chopped 3.000 oz. 2 cup
whole milk 30.000 oz. 6 cup
half and half 2 cup
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 1 can
Swanson® Unsalted Chicken Broth 1 cup
black pepper 0.25 tsp.
boneless, skinless chicken breast , yield from 1 ounce raw 24
kosher salt 0.25 tsp.
canola oil 1 tsp.
1. In large sauce pot, heat oil over medium heat. Add onions. Cook for 5 minutes, or until translucent.

2. Add carrots, parsnips and potatoes. Cook for 3 minutes.

3. Add parsley, thyme, oregano, mushrooms, lima beans and roasted garlic. Cook 2 minutes.

4. Add kale. Cook for 1 minute.

5. Add milk and half & half. Simmer for 5 minutes.

6. Add Campbell’s® Healthy Request® Cream of Mushroom Soup, unsalted chicken broth, and ½ the listed amount of pepper.  Simmer for 6 minutes.

 
7. In large mixing bowl, season chicken with salt, remaining pepper and  oil. Bake at 350°F oven until cooked through.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

8. Cool chicken and shred.  Add to soup mixture.

To Serve: Using an 8-ounce ladle, portion 1 cup into serving bowl.  Serve immediately.
 

This Super Soup is brimming with root vegetables, kale, mushrooms, parsnip, lima beans & chicken make up this delicious decadent soup featuring Campbell’s® Healthy Request® Condensed Cream of Mushroom.

  • Total time: 90 minutes
  • Servings: 21
Ingredient Weight Measure
canola oil 1 tbsp.
onion , diced 1/2-inch 3.500 oz. 1 cup
carrot , diced 14.000 oz. 3 cup
parsnip , peeled, diced 1/2- inch 7.000 oz. 2.5 cup
potato , peeled, diced 21.000 oz. 4 cup
fresh parsley , chopped 1 tbsp.
dried thyme , crushed 1 tsp.
dried oregano leaves , crushed 1 tsp.
cremini mushroom , julienned 13.500 oz. 4 cup
frozen lima beans 14.000 oz. 2.5 cup
garlic , peeled, roasted, mashed 1 tbsp.
kale , chopped 3.000 oz. 2 cup
whole milk 30.000 oz. 6 cup
half and half 2 cup
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 1 can
Swanson® Unsalted Chicken Broth 1 cup
black pepper 0.25 tsp.
boneless, skinless chicken breast , yield from 1 ounce raw 24
kosher salt 0.25 tsp.
canola oil 1 tsp.
1. In large sauce pot, heat oil over medium heat. Add onions. Cook for 5 minutes, or until translucent.

2. Add carrots, parsnips and potatoes. Cook for 3 minutes.

3. Add parsley, thyme, oregano, mushrooms, lima beans and roasted garlic. Cook 2 minutes.

4. Add kale. Cook for 1 minute.

5. Add milk and half & half. Simmer for 5 minutes.

6. Add Campbell’s® Healthy Request® Cream of Mushroom Soup, unsalted chicken broth, and ½ the listed amount of pepper.  Simmer for 6 minutes.

 
7. In large mixing bowl, season chicken with salt, remaining pepper and  oil. Bake at 350°F oven until cooked through.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

8. Cool chicken and shred.  Add to soup mixture.

To Serve: Using an 8-ounce ladle, portion 1 cup into serving bowl.  Serve immediately.
 

Made with:

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