Chicken Soup 3-Ways
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
3 cups shredded or diced cooked chicken
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
3 cups shredded or diced cooked chicken
Instructions
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.
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.
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.
Chicken Soup 3-Ways
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. Clic...
Directions
Print
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.
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.
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
3 cups shredded or diced cooked chicken
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