Roasted Garlic Chicken Soup

A mild and cozy soup full of colour and flavour, perfect to serve all year round.

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

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  • 1 tbsp (15 mL) extra virgin olive oil
  • 4 garlic cloves, thinly sliced (optional)
  • 1 medium  leek, washed & chopped
  • 1 small  carrot, thinly sliced
  • 1 carton Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
  • 1 medium boneless, skinless  chicken breast
  • 1 tbsp (15 mL) lemon juice
  • 2 cups (500 mL) baby  spinach leaves, roughly chopped
  • 1/4 cup (60 mL) chopped  parsley


  1. In a heavy-bottom pot, heat olive oil over medium. Add garlic, leek and carrot; cook 2-3 minutes, stirring often, or until fragrant and starting to soften.
  2. Add broth, whole raw chicken breast and lemon juice. Bring to simmer over medium-high. Cover, reduce heat and simmer for 15-20 minutes or until chicken is cooked through and vegetables are tender. 
  3. Carefully remove chicken breast using two forks, set aside to cool slightly. Stir spinach and parsley through soup; cover and set aside while shredding chicken.
  4. Shred cooled chicken using the two forks; add shredded chicken back to hot soup and serve.

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Amount Per Serving
Calories 130
Fat 4.5 g
Sodium 800 mg
Carbohydrate 11 g
Dietary Fibre 2 g
Protein 11 g
Calcium 8 %DV

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