Prep time
15 MIN
Total time
50 MIN
Everyone will be asking for seconds of this delicious soup, packed with flavour and on the table in less than an hour!



  1. In bowl, combine flour with Herbes de Provence, salt and pepper. Cut chicken into bite sized pieces and add to seasoned flour; toss until evenly coated.
  2. In a large pot over medium heat, cook bacon for 5-7 minutes, stirring often, or until browned. With a slotted spoon, transfer bacon to paper towel lined plate. 
  3. Return pot to medium-high heat. Add chicken and cook in remaining bacon fat, stirring often, for 3-5 minutes or until browned. Transfer to plate with bacon. 
  4. Add carrot, celery and onion to the pot; sauté 4 minutes, stirring frequently, until starting to brown. Pour in broth and scrape up any remaining brown bits form the bottom of pan. Return bacon and chicken to the pot.  
  5. Bring to simmer over medium high heat. Reduce heat, cover and simmer until vegetables are tender, about 10 minutes. Serve garnished with chopped parsley. 

Recipe Made With

Campbell’s® Chicken Broth with White Wine

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