Creamy Tuscan Chicken Soup
This creamy Tuscan chicken soup recipe only takes 20 minutes to make a savory soup that tastes like it's been simmering for hours...it's a great way to use leftover chicken.
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Cooking Directions
- Heat the soup, water, beans, tomatoes, chicken and bacon bits in a 3-quart saucepan over medium-high heat to a boil.
- Stir in the spinach. Cook for 5 minutes or until the spinach is wilted. Drizzle with the oil and sprinkle with the cheese before serving.
Ingredients
- 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
- 2 cups water
- 1 can (about 15 ounces) white cannellini beans, rinsed and drained
- 14.5 ounces (1 can) diced tomatoes, undrained
- 2 cups shredded or diced boneless, skinless chicken breasts, cooked
- 4 slices bacon , cooked and crumbled (about 1/4 cup)
- 3 cups baby spinach