We have so many chicken soup recipes, we couldn’t just stick to a top 10! From chicken pot pies to quesadillas and risotto, there’s a chicken soup recipe for every taste and every occasion.

Our cream of chicken soup is a key ingredient in these recipes. It makes a great base for a sauce, thickens up pies with hearty flavour and brings a warming sense of comfort that you can only get with Campbell’s.

Do you have a recipe that you’d like to feature on our list? Send it to us! We’d be proud to share your skills with our community of fellow Campbell’s cooks.

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1. Pie Like Mamma Used To Make

This warming pie is the perfect crowd-pleaser for when it’s cold outside! Using a combination of chicken, pancetta and a can of Campbell’s Condensed Cream of Chicken, you’re all set.

What you’ll need

• Leftover chicken
• A small pack of pancetta
• Campbell’s Condensed Cream of Chicken Soup
• The pastry of your choice

How to make it

• Preheat the oven to 180°C/350°F/gas mark 4.
• Combine cooked chicken and pancetta together with Campbell’s Condensed Cream of Chicken soup in a bowl.
• Roll out your chosen pastry and line a dish.
• Add your filling to the dish and top with your remaining pastry. Pop it in the oven for 15-20 minutes (or until golden) – it’s that simple!

2. Creamy Shortcut Chicken And Vegetable Biryani

Delightfully simple, our Chicken and Vegetable Biryani is a flavour packed dish that you’re bound to love. Using our Condensed Cream of Chicken Soup to take the sauce to the next level.

What You’ll Need

• 1 tbsp sunflower oil
• 3 large skinless chicken breasts, diced
• 2 large red onions, sliced
• 3 fat garlic cloves, crushed (optional)
• 25g butter
• 2 tsp medium curry powder
• 1 green pepper, deseeded, cored and finely chopped
• 1 295g can Campbell’s Condensed Cream of Chicken Soup
• 350g basmati rice, rinsed well and drained
• 1/2 tsp ground turmeric
• Fresh coriander to garnish (optional)

How to make Creamy Shortcut Chicken And Vegetable Biryani

• Heat the oil in a large non-stick frying pan and fry the chicken over a high heat for 6-7 minutes until lightly browned. Remove with a slotted spoon and set aside
• Add the onions and fry for 8-10 minutes until golden and caramelised
• Add the garlic, if using, and cook for a further 2-3 minutes. Remove half the onions and set aside
• Add the curry powder and pepper to the remaining onions and cook for 1-2 minutes stirring continuously. Return the chicken to the pan with the soup and add 150ml water. Bring to the boil and stir well
• Cook the rice according to the packet instructions. Drain well and tip over the chicken mixture so it is covered
• Mix together the ground turmeric and 1 tbsp water. Drizzle randomly over the top of the rice
• Cover with a tightly fitting lid and cook for 10 minutes
• Fluff up with a fork and serve scattered with the remaining onions and coriander, if using

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3. Cheesy Chicken Potato Casserole

Campbell’s soups have been used in casseroles for decades. As a sauce, thickener and taste enhancer, it really can’t be beaten. Our favourite chicken soup casserole comes from Liz & Chanelle at Eat Move Make. This casserole recipe has a bit of extra kick and is perfect for when you need something warming and homely.

What you’ll need

• Vegetable cooking spray
• 1 can (10¾ ounces) Campbell’s® Condensed Cream of Chicken Soup
• 250ml sour cream
• 400g shredded Cheddar cheese or Colby Jack cheese
• 118ml milk
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 1 package (28 ounces) frozen diced potatoes (hash browns), thawed
• 1 (4-oz) can diced jalapenos (for less heat, substitute diced green chiles)
• Salt
• 380g shredded cooked chicken (or 1 12.5-oz can premium chunk white chicken breast)
• 5 slices bacon, cooked and crumbled

How to make Cheesy Chicken Potato Casserole

1. Heat the oven to 190°C/374°F/gas mark 5. Spray a 13x9x2-inch baking dish with the cooking spray.
2. Stir the soup, sour cream, 250g cheese, diced jalapenos or chiles, milk, garlic powder and black pepper in a medium bowl.
3. Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.
4. Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese and crumbled bacon.
5. Bake, uncovered, for 5 minutes or until the cheese is melted.

4. Cheesy Chicken and Rice Casserole

The ultimate in hearty fare, this comforting chicken casserole makes a brilliantly simple, midweek supper solution

What you’ll need

• 1 can of Campbell’s Condensed Cream of Chicken Soup
• 300ml water
• 1 small onion (diced)
• 85g uncooked long-grain rice
• ¼ tsp ground black pepper
• 240g frozen mixed vegetables
• 4 skinless & boneless chicken breasts
• 60g of grated cheddar cheese

How to make Cheesy Chicken and Rice Casserole

1. Preheat the oven to 190°C/375°F/Gas Mark 5.
2. In a 2-litre ovenproof dish mix the soup, water, onion, rice, ground black pepper and frozen vegetables.
3. Add the chicken breasts and spoon over the mixture, bake in the centre of the oven for 50 minutes or until the chicken is cooked through and the rice is tender.
4. Top the casserole with the cheese and grill until the cheese is golden brown.
5. Serve with a mixed leaf salad.

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5. Creamy Chicken Quesadillas

Cream of chicken soup mixes with Cheddar cheese, chopped jalapeño pepper and chunk chicken to make a kickin’ filling for these baked quesadillas. An easy and delicious meal that guarantees that these quesadillas will make a weekly appearance on your dinner table.

What you’ll need

• 1 can Campbell’s® Condensed Cream of Chicken Soup
• 250g shredded Cheddar cheese
• 1 jalapeño pepper, seeded and finely chopped (optional)
• 300g chicken breast
• 8 flour tortillas (8-inch), warmed
• 64g Chunky Salsa
• 64g cup sour cream

How to make Creamy Chicken Quesadillas

1. Set the oven to 200°C/400°F/gas mark 6.
2. Stir the soup, 64g cheese, jalapeño pepper, if desired, and chicken in a medium bowl.
3. Place the tortillas onto 2 baking sheets.
4. Spread 32g chicken mixture on half of each tortilla to within 1/2 inch of the edge.
5. Brush the edges of the tortillas with water.
6. Fold the tortillas over the filling and press the edges to seal.
7. Bake for 10 minutes or until the filling is hot.
8. Sprinkle with the remaining cheese.
9. Serve with the salsa and sour cream.

6. Savoury Chicken Pancakes

Pancakes don’t have to be sweet! Have a go at this creamy, savoury chicken pancake recipe. Delicious!

What you’ll need

• 2 x eggs
• 300ml milk
• 100g plain flour
• Pinch of salt
• 1 can Campbell’s Condensed Cream of Chicken Soup
• 2-3 chicken breasts
• 150g button mushrooms
• 100g Parmesan cheese
• 1 whole onion
• Sprinkle of chives

How to make Cheesy Chicken and Rice Casserole

1. For the filling, cut the chicken into small pieces and heat on the hob in a frying pan until cooked through.
2. Next, chop the mushrooms and the onion and heat on the hob with the chicken until cooked.
3. Add Campbell’s Cream of Chicken soup and combine together until bubbling.
4. Leave the mixture on a very low heat.
5. Whisk together the eggs, flour, milk and pinch of salt until you have a smooth pancake batter.
6. Add some oil to a frying pan and pour a quarter of the mix into the pan. Swirl around the pan to form a perfect circle and cook gently on both sides for about 1-2 minutes or so, checking underneath to prevent burning. Once cooked, set aside and repeat three more times.
7. Spoon the filling evenly into the four pancakes, folding them lightly.
8. Place them lined up together into a medium-sized oven dish and sprinkle generously with the parmesan cheese. Chop up and sprinkle with a few chives.
9. Place the oven dish under the grill until the cheese has melted.
10. Serve with potato wedges or a side salad.

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7.  Creamy Pesto Chicken & Bow Ties

One of the great things about our soups is that they are always there when you need them. When times are tough and you need a cheap and easy meal, you can rely on Campbells. On-hand ingredients like cream of chicken soup, pasta and prepared pesto sauce combine with chicken to make a mouth-watering dinner that’s on the table in 40 minutes.

What you’ll need

• 2 tablespoons butter
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
• 1 can Campbell’s® Condensed Cream of Chicken Soup
• 64g basil pesto
• 118ml milk
• 220 g farfalle (bow tie) pasta, cooked and drained

How to make it

1. Season the chicken as desired. Heat the butter in a 10-inch skillet over medium-high heat.
2. Add the chicken and cook until well browned, stirring often.
3. Stir the soup, pesto sauce and milk in the skillet and heat to a boil.
4. Reduce the heat to low.
5. Cook for 5 minutes or until the chicken is cooked through.
6. Stir in the farfalle pasta and cook until the mixture is hot and bubbling
7. Season to taste.

8. Braised Rice with Sweetcorn and Broccoli

This dish has a light Caribbean touch and is delicious served with grilled chicken or tuna for a healthy and filling family favourite.

What you’ll need

• 1 295g can Campbell’s Condensed Cream of Chicken Soup
• 1 tin of kidney beans, including juice
• 1 tin of sweetcorn
• 250g basmati rice
• 1 large onion, chopped
• Knob of butter
• Salt and pepper
• 1/2 a head of broccoli, cut into florets

How to make Braised Rice with Sweetcorn and Broccoli

• In a saucepan, whisk together the Campbell’s Condensed Cream of Chicken Soup with 250-300ml of water, stirring in the kidney beans and sweetcorn along with the juices from each tin.
• Bring to a simmer, before stirring in the rice and onions.
• Cover the pan with a lid and gently simmer for five minutes.
• Add the broccoli and simmer for a further 10-15 minutes, or until the rice is tender and has absorbed the cooking liquid. Should the rice absorb the liquid too early, simply loosen with a little more water and continue to cook until tender.
• Season with salt and pepper and serve!

View full recipe

9. Simple Creamy Chicken Risotto

Sometimes it’s the simple things that taste the best. Take our Creamy Chicken Risotto for example – This main-dish risotto is chock full of chicken, carrots and green onion. It’s creamy, delicious, and requires very little stirring.

What you’ll need

• 1 tablespoon vegetable oil
• 1 1/4-pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 can Campbell’s® Condensed Cream of Mushroom Soup
• 1 can Campbell’s® Condensed Cream of Chicken Soup
• 96ml water
• 1 small carrot, shredded
• 2 green onions, sliced
• 1 tablespoon grated Parmesan cheese
• 128g uncooked long grain white rice

How to Make Simple Creamy Chicken Risotto

1. Heat the oil in a 10-inch skillet over medium-high heat.
2. Add the chicken and cook until well browned, stirring often.
3. Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil.
4. Stir in the rice and reduce the heat to low.
5. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.
6. Serve hot with some fresh parsley or chives!

10. Slow Cooked Chicken With Wild Rice

Fill your house with the delicious smell of simmering dinner with our favourite slow cooker recipe. This easy-to-prepare recipe takes its time to make sure that the chicken is succulent and delicious every time.

What you’ll need

• 2 cans Campbell’s® Condensed Cream of Chicken Soup
• 96ml water
• 5 large carrots, peeled and thickly sliced
• 170g seasoned long-grain and wild rice mix
• 1kg pound skinless, boneless chicken breast halves

How to make Slow Cooked Chicken With Wild Rice

1. Season the chicken as desired.
2. Stir the soup, water, carrots and rice with seasoning packet in a 3 1/2-quart slow cooker.
3. Add the chicken and turn to coat.
4. Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through and the rice is tender.
5. Serve for a lovely winter time dinner!

11. Grilled Chicken Caesar Salad

This main course salad features marinated chicken, a rich, Caesar-style dressing and crunchy croutons. Perfect for any summer lunchtime.

What you’ll need

• 1 can Campbell’s® Condensed Cream of Chicken Soup
• 64ml water
• 2 tablespoons cider vinegar
• 2 tablespoons lemon juice
• 2 teaspoons Worcestershire sauce
• 4 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 4 tablespoons grated Parmesan cheese
• 1 3/4 skinless, boneless chicken breast halves
• 1 head large head romaine lettuce, torn into bite-sized pieces (about 13 cups)
• 64g seasoned croutons or Caesar croutons

How to make Grilled Chicken Caesar Salad

1. Stir the soup, water, vinegar, lemon juice, Worcestershire sauce, garlic, black pepper and 3 tablespoons of cheese in a shallow non-metallic dish or gallon size re-sealable plastic bag. Reserve 160g for dressing.
2. Add the chicken to the remaining soup mixture and turn to coat.
3. Cover the dish or seal the bag and refrigerate for 15 minutes.
4. Lightly oil the grill rack and heat the grill to medium.
5. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade. Discard the remaining marinade.
6. Move the chicken to a cutting board and thinly slice the chicken.
7. Place the lettuce and chicken into a large bowl.
8. Add the reserved dressing and toss to coat. Sprinkle with the croutons and remaining cheese.
9. Serve and enjoy

12. Broccoli Chicken & Rice Bake

You see chicken pasta bakes all the time, but this rice bake from Six Sisters Stuff mix it up a bit to create a delicious, filling and easy to cook dish.

What you’ll need

• 1 can Campbell’s® Condensed Cream of Chicken Soup
• 192ml water
• 96g uncooked regular long-grain white rice
• 256g fresh broccoli, chopped
• 64g Italian Breadcrumbs
• ½ teaspoon onion powder
• Salt and pepper to taste
• 4 skinless large boneless chicken breasts (or 6 smaller ones)
• 64g shredded Mozzarella cheese (or cheddar cheese)

How To make Broccoli Chicken & Rice Bake

1. Preheat oven to 375°F/190°C/gas mark 5.
2. Stir the soup, water, rice, broccoli and onion powder in 9 x 13-inch baking dish.
3. Place the chicken on top and season with salt and pepper. Sprinkle the breadcrumbs on the top of the chicken and rice. Cover with foil.
4. Bake 45 minutes or until done.
5. Top with cheese and cover again with the foil.
6. Place it on the countertop for 5 minutes to allow the cheese to melt.
7. Serve and enjoy!

13. Chicken Pot Pies

No need to fuss with crusts in this recipe. These adorable and delicious pot pies are easy to make and are great for both parties and busy weekday dinner times alike.

What you’ll need

• 1 tablespoon vegetable oil
• 1 medium onion, chopped (about 1/2 cup)
• 1 can Campbell’s® Condensed Cream of Chicken Soup
• 118ml milk
• 280g frozen peas and carrots
• 400g cubed cooked chicken or turkey
• Puff pastry pie casings, prepared according to package directions

How to make Chicken Pot Pies

1. Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.
2. Stir the soup, milk and peas and carrots in the skillet and heat to a boil.
3. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.  Add the chicken and cook until the mixture is hot and bubbling.
4. Spoon the chicken mixture into the pastry shells.
5. Top with the pastry tops, if desired.

14. Chicken Crunch

Extra crunchy, oven-fried chicken is a favourite of kids everywhere. Enjoy the combination of textures, flavours and succulent chicken in this easy peasy recipe.

What you’ll need

• 2 tablespoons all-purpose flour
• 190g of breadcrumbs
• 1 can Campbell’s® Condensed Cream of Chicken Soup
• 118ml milk
• 550g skinless, boneless chicken breast halves
• 2 tablespoons butter, melted

How to make Chicken Crunch

1. Heat the oven to 200°C/400°F/gas mark 6. Place the flour onto a plate.  Place the stuffing onto a plate.  Stir 80ml soup and 60ml milk in a shallow dish.
2. Coat the chicken with the flour. Dip the chicken into the soup mixture.  Coat the chicken with the stuffing.
3. Place the chicken onto a baking sheet. Drizzle with the butter.
4. Bake for 20 minutes or until the chicken is cooked through.

15. Enchiladas With Green Chilli Sauce

This recipe is one of our absolute favourites! When you’re having a get-together, nothing says “get stuck in!” like a big dish of enchiladas, salsa and nachos. If you have more hungry mouths than 8 enchiladas will accommodate, simply double up and party down!

What you’ll need

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 64g sour cream
• 1 tablespoon butter
• 1 medium onion, chopped (about 1/2 cup)
• 1 teaspoon chilli powder
• 256g chopped cooked chicken or turkey
• 1 can (about 4 ounces) chopped green chillies
• 8 flour tortillas (8-inch), warmed
• 128g shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)

How to make Green Chilli Enchiladas

1. Stir the soup and sour cream in a small bowl.
2. Heat the butter in a 3-quart saucepan over medium heat. Add the onion and chilli powder and cook until the onion is tender.  Stir in the chicken, chillies and 2 tablespoons soup mixture.
3. Spread 64g soup mixture in a 2-quart shallow baking dish. Spoon about 32g cup chicken mixture down the centre of each tortilla.
4. Roll up and place seam-side down into the baking dish. Spoon the remaining soup mixture over the tortillas.
5. Sprinkle with the cheese.
6. Bake at 350°F/177°C/gas mark 4. for 25 minutes or until the enchiladas are hot and bubbling.
7. Heat the remaining soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
8. Serve the soup mixture with the chicken.

16. Creamy Chicken Succotash

A hugely popular dish in the US, succotash is a cheap and truly delicious meal! Traditionally based primarily of sweet corn, this simple yet tasty meal is sure to delight all the family with its creamy, wholesome flavours. Why not give it a try?

What you’ll need

• 1 tbsp olive oil
• 2 knobs of butter
• 4 chicken breasts, skin on
• 175g smoked pork sausage, diced
• 1 large onion, finely chopped
• 2 garlic cloves, crushed (optional)
• 1 295g can Campbell’s Condensed Cream of Chicken Soup
• 300ml / 1/2 pint semi-skimmed milk (or water)
• 1 can sweetcorn kernels, drained
• Small handful fresh chopped flatleaf parsley (optional)
• Steamed broccoli to serve

How to make Creamy Chicken Succotash

1. Heat the oil in a large non-stick frying pan and fry the chicken skin-side down over a medium heat for 5-6 minutes until golden brown.
2. Turn the chicken over and scatter in the smoked sausage. Cook for a further 6-8 minutes until lightly browned. Lift everything out and drain on kitchen paper.
3. Wipe out the frying pan with kitchen paper. Add the butter and melt until foaming.
4. Stir in the onion and cook for 4-5 minutes, stirring until they start to soften.
5. If using garlic, stir it in and cook for a further 1-2 minutes.
6. Add the Campbell’s Condensed Cream of Chicken Soup and the milk, stirring well until smooth.
7. Tip in the sweetcorn and return the chicken and sausage to the pan. Boil for 10-12 minutes.
8. Season to taste and scatter with the chopped parsley, if using.
9. This is now ready to serve while still hot, with steamed tender stem broccoli.

Cook’s tip
Milk will make your sauce a little richer and creamier however you can use just water instead. If you don’t have smoked pork sausage, simply skin ordinary sausages, pinch into small pieces and use as above.

17. Condensed Cream of Chicken Potato Bake

Hearty potatoes mixed with the comforting flavours of Campbell’s Condensed Cream of Chicken Soup; our condensed cream of chicken potato bake is a must have in your repertoire. With the added crunch of panko breadcrumbs and a cheesy topping, this makes for the perfect side for any meat or fish dish.

What you’ll need

• 800 potatoes, peeled, thinly sliced
• 295g can Campbell’s Cream of Chicken Condensed soup
• 250ml milk
• 64g fresh or 32g dried panko crumbs
• 96g grated tasty cheese

How to make Condensed Cream of Chicken Potato Bake

1. Preheat oven to 200ᵒC/400ᵒF/gas mark 6. Lightly grease a 1.5 litre, 20 x 20 cm ovenproof, micro-wave safe dish.
2. Evenly layer potatoes in prepared dish. Cover with plastic wrap and microwave for 10 minutes or until potatoes are just tender.
3. Combine soup, milk and salt and pepper. Pour evenly over potatoes, gently shaking the dish to allow the mixture to run through the potato layers.
4. Combine breadcrumbs and cheese and sprinkle over potato mixture. Bake for 20 minutes until golden and potatoes are cooked through.

18. Creamy Chicken and Bacon Mac & Cheese

Packed full of flavour from salty bacon to wholesome chicken, our twist on this all-American classic is sure to hit the spot. Perfect for a mid-week staple or weekend treat, our Campbell’s Condensed Cream of Chicken Soup makes a real hero of this dish.

What you’ll need

• 300g macaroni pasta
• 20g butter
• 100g bacon, sliced
• 295g can Campbell’s Condensed Cream of Chicken Soup
• 118ml milk
• 300g macaroni pasta
• 64g panko crumbs
• 128g grated cheese
• Salad leaves to serve

How to make Creamy Chicken and Bacon Mac & Cheese

1. Pre-heat oven to 180⁰C/350⁰F/gas mark 4.
2. Prepare pasta following cooking instructions. Set aside.
3. Heat a large frying pan add butter and bacon, cook for 3 minutes. Add soup and milk, stir. Add cooked pasta stir until combined with sauce.
4. Pour mixture into a 2.5 litre oven proof dish. Combine panko and cheese in bowl and mix together. Sprinkle mix over macaroni and bake for 20 minutes or until cheese is melted and crumbs are toasted.

You can find more amazing recipes in our recipe section. Have you tried any of our Chicken soup recipes? Be sure to let us know on Facebook!