While Campbell’s soups are perfectly tasty on their own, they are also great as ingredients and can make many dinner dishes delicious and savory.
Here are three super simple soup recipes that your family is sure to love:
Tasty Two-Step Chicken
This tasty meal for four requires five minutes to prepare and 20 minutes to cook.
- 1 lb. of skinless, boneless breast halves
- 1 tbsp. vegetable oil
- 1 can (10 3/4 oz.) of Campbell’s Condensed Cream of Mushroom Soup (fat free)
- 1/2 cup of water
Heat oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until both sides turn golden brown. Remove the chicken and set aside.
Stir in the cream of mushroom soup and water. Bring it to a boil, and then return the chicken to the skillet. Lower the heat, cover the skillet and let it simmer for five minutes or until the chicken cooks through. Serve with steamed fresh beans or brown rice.
Tip: You can also use Campbell’s Roasted Garlic Soup or Cream of Chicken with Herbs Soup.
Campbell’s Golden Mushroom Soup Pork Chops
Create an entree using pork chops that requires five minutes to prepare and 25 minutes to cook.
- 4 boneless pork chops (non thinly sliced)
- 1/2 tsp. each of pepper, salt and garlic powder
- 2 tbsp. of vegetable oil
- 1 can (10 3/4 oz.) Campbell’s Condensed Golden Mushroom Soup
- 1 tsp. rosemary
- 1/2 cup water
Season the pork chops with pepper, salt and garlic. Heat the oil in a medium skillet using medium-high heat. Cook the pork chops at least five minutes on each side, or until they are golden brown and the juices run clear. Remove the pork chops from the pan, and set them aside.
Add the soup and water into the skillet. Then, sprinkle the rosemary and mix. Let the combination boil. Put the pork chops back into the skillet, and lower the heat. Cover the skillet, and let the food simmer for five minutes or until the pork chops cook through. Serve with brown rice or mashed potatoes.
Beef and Mushroom Dijon
This dish for a party of four requires five minutes to prepare and 20 minutes to cook.
- Vegetable cooking spray
- 2 cups (6 oz.) of sliced mushrooms
- 1 medium (1/2 cup) of onion
- 1 12-oz. boneless beef sirloin steak (3/4-inch thick) cut into strips
- 1 can (10 3/4 oz.) Campbell’s Condensed Cream of Mushroom Soup (fat free)
- 1/2 cup of water
- 2 tbsp. Dijon-style mustard
- 4 cups hot cooked rice (unsalted)
- Chopped fresh parsley
Spray the skillet with cooking spray, and heat over medium heat for one minute. Add the mushrooms and onion into the skillet, and then cook until they become tender (caramelized). Remove the vegetables from the skillet, and set them aside. Remove the skillet from the heat.
Spray the skillet with the cooking spray, and heat over medium-high heat for one minute. Cook the beef until it turns brown, stirring often. Pour off any fat into a bowl or cup. Add the soup, water, mustard and vegetables in the skillet, and cook until the mixture is bubbly hot. Serve the beef with rice tossed with fresh chopped parsley.