Prep time
15 MIN
Total time
45 MIN
A mild and cozy soup full of colour and flavour, perfect to serve all year round.



  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.

Recipe Made With

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

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  • 4 Stars

    why roasted garlic?

    I was making potato & leek soup & opened up a box of chicken broth & noticed this recipe. I thought it sounded good. Why is it called 'roasted garlic' ? There's no roasting garlic involved. I will make it with garlic I have roasted & I suspect it will have a more flavorful taste!

    Linda D. | November 24, 2020

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