Prep time
10 MIN
Total time
40 MIN



  1. In a large pot, heat 1 tbsp (15 mL) butter over medium-high heat. Cook chicken, stirring often, for 3-5 minutes or until no pink remains. Remove chicken from pot and set aside.
  2. Add remaining butter to the pot; sauté mushrooms, carrots, potato, onion, and celery for 3-5 minutes or until starting to soften.Stir through garlic and flour.Cook 1 minute longer, stirring constantly.
  3. Stir in remaining ingredients, scraping the bottom to remove any flavourful bits.Return chicken to the pot.Bring to simmer.Reduce heat, cover and simmer for 20-25 minutes or until potatoes are tender. Discard the bay leaf and serve.

Recipe Tips

Serve with crusty bread and a fresh side salad!

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

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