Country Chicken Soup

Submitted by: Campbell's Kitchen 
Homemade soups like this chicken and rice recipe are easy to make with Swanson® Broth and are also heartwarming to eat. 

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Chicken Noodle and Vegetable Soup

Submitted by: Campbell's Kitchen 
With only six ingredients Swanson® Broth creates a comforting and easy-to-make soup using simple on-hand ingredients. 

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Photo of: Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

Submitted by: Campbell's Kitchen 
Grilled chicken, black-eyed peas and a flavorful combination of fall vegetables are combined with Swanson® Chicken Broth to make a scrumptious and satisfying soup.  

Photo of: Chunky Chicken Vegetable Soup

Chunky Chicken Vegetable Soup

Submitted by: Minute® Rice 
Your family will love this hearty chicken soup loaded with healthy vegetables and Minute® Rice. 

Photo of: Hearty Homemade Chicken Noodle Soup Express

Hearty Homemade Chicken Noodle Soup Express

Provided by: Campbell's Kitchen
Ready-to-use chicken breasts and canned broth make classic chicken noodle soup in a hurry. 

Photo of: Chicken Vegetable Barley Soup

Chicken Vegetable Barley Soup

Submitted by: LEENEMS 
Hearty and flavorful, this chicken and barley soup is the perfect comfort food for a cold winter's night. 

Photo of: Peanut Butter Vegetable Chicken Soup

Peanut Butter Vegetable Chicken Soup

Submitted by: annie nordmark 
The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted. 

Chicken Vegetable Soup

Submitted by: Corwynn Darkholme 
This is a minestrone-like soup with frozen carrot slices, bow-tie pasta, chopped spinach and chicken simmered in a tomato and chicken broth. 

Lower Fat Chicken Vegetable Soup

Submitted by: Pam Oliphant 
A two-step recipe -- put everything in a pot, simmer for an hour, add some cooked chicken, cook for 15 minutes more. Simple and full of vegetables, this soup is good and good for you. 

Chicken, Rice and Vegetable Soup

Submitted by: Gary Coveney 
Bite-sized pieces of chicken breast are simmered in chicken stock enriched with bouillon cubes, in this soup with carrots, celery and white rice. 
 
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