Campbell's Chicken and Rice Soup: A Simple, Comforting Classic
Campbell's Chicken and Rice soup is a nostalgic favorite, a comforting bowl of warmth on a chilly evening. While you can easily buy the canned version, making it from scratch offers a unique opportunity to customize flavors and ensure freshness. This recipe provides a delicious homemade alternative, capturing the essence of the iconic soup.
Ingredients You'll Need:
This recipe uses readily available ingredients, ensuring ease of preparation. You likely already have most of these in your pantry!
- 1 tablespoon olive oil: For sautéing the aromatics.
- 1 onion, chopped: Provides a sweet and savory base.
- 2 carrots, chopped: Adds a touch of sweetness and vibrant color.
- 2 celery stalks, chopped: Classic mirepoix ingredient for depth of flavor. (This is called the "holy trinity" of soups, by the way!)
- 8 ounces boneless, skinless chicken breasts, cut into bite-sized pieces: The star of the show! Choose lean chicken for a lighter soup.
- 6 cups chicken broth: Provides the liquid base and savory flavor. You can use low-sodium broth to control saltiness.
- 1 cup uncooked long-grain rice: Absorbs the broth and creates a hearty texture.
- 1 teaspoon dried thyme: Adds an earthy and herbaceous note.
- 1/2 teaspoon salt: Adjust to taste.
- 1/4 teaspoon black pepper: A dash of black pepper enhances the flavor profile.
Step-by-Step Instructions:
This recipe is straightforward, perfect for beginner cooks and busy weeknights. Follow these steps for a perfectly comforting bowl:
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step develops flavor and creates a fragrant base.
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Brown the Chicken: Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. This helps to seal in the juices.
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Add Remaining Ingredients: Pour in the chicken broth, add the rice, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and the rice is tender. Stir occasionally to prevent sticking.
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Taste and Adjust: Before serving, taste the soup and adjust seasonings as needed. You might want to add more salt, pepper, or thyme depending on your preference.
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Serve and Enjoy: Ladle the soup into bowls and serve hot. Garnish with fresh parsley or chives, if desired.
Tips for the Best Campbell's Chicken and Rice Soup:
- For a richer flavor: Use homemade chicken broth instead of store-bought.
- Add more vegetables: Feel free to add other vegetables like peas, green beans, or corn.
- Spice it up: Add a pinch of red pepper flakes for a hint of heat.
- Make it creamy: Stir in a splash of heavy cream or milk before serving for a creamier texture.
- Leftovers: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
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