Feb 23

Jazzed Up Canned Cream of Chicken Soup

Some days we just don’t have the time to make homemade soup. This is when we grab the can of condensed soup. I personally don’t really like the taste of most of the canned soups. I do like them in baked recipes. The one soup I have used in a few recipes is cream of chicken. I had two cans in the house and grabbed them along with some fresh and frozen veggies along with a package of minute rice. Well, I must tell you, this soup came out pretty delish. We all really liked it. Check out the very simple recipe. Have a few cans on hand. You may want to make this one of these days. It’s a keeper.


Jazzed Up Canned Cream Of Chicken Soup


  • 2 cans condensed cream of chicken soup, I used Campbell’s 10 1/2 ounce
  • 1 1/2 cans cold water
  • 1/2 cup milk, I used 2 percent. Skim or 1 percent wouldn’t work for this recipe.
  • 1 cup packaged shredded carrots
  • 1/2 cup frozen peas
  • 1/4 cup frozen corn
  • 1 cup instant rice, white or brown works – I used this Uncle Bens
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 ground pepper
  • 1/4 tsp poultry seasoning, optional
  • 2-3 tbsp fresh parsley, chopped roughly, plus more for garnish, optional



  1. In a medium to large nonstick saucepan, over medium heat, add contents of canned soup. Add 1 1/2 cans cold water. Stir with a whisk to break up soup and combine well. Add milk and continue to whisk.
  2. Bring to a boil. Take off heat while you add in vegetables, spices and rice. Place back on heat and bring back to a boil. Let simmer for a few minutes on low heat for all the veggies heat up and the soup is nice and hot.
  3. Sprinkle in parsley and serve up. Enjoy!

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