Prep time
Total time
28 MIN
Welcome to a whole world of savoury flavour thanks to Campbell’s® Chicken Broth with White Wine. No one will believe this easy noodle-packed take on Coq au Vin took less than 30 minutes to make!



  1. Fry the bacon in a large, deep non-stick skillet over medium-high heat, stirring often, 2 to 3 minutes, or until some fat is released.
  2. Season the chicken as desired; add to pan. Cook the chicken with bacon 4 minutes until browned; turn over and cook 3 minutes until chicken is cooked through. Transfer chicken and bacon to plate and set aside.
  3. Add the onions, mushrooms and carrots to the bacon fat in pan. Cook, stirring for 5 minutes, or until softened.
  4. Stir in broth and soup; cook, stirring until boiling. Add noodles and thyme. Cover and cook over medium heat, stirring once, for 4 minutes. Stir in peas and return chicken and bacon to pan; cover and cook, stirring occasionally, about 3 minutes until pasta is tender. Cover and let stand until desired sauciness is reached.

Recipe Tips

Chicken breasts can be quite large. If your chicken breasts are larger than 4 oz each, you can cut 2 in half, horizontally, to make 4 thinner portions. They’ll cook in the amount of time specified in our recipe. Or, leave them as is and adjust the cooking time in step 2 to accommodate the thicker size

Recipe Made With

Campbell’s® Chicken Broth with White Wine

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