Hey y’all! Today, I’ve got some finger-licking good recipes featuring everyone’s favorite comfort food - Campbell’s soup! These recipes are easy, delicious, and perfect for cozy nights in. So, gather around and let’s get cooking!
One-Pot Spaghetti Carbonara
Let’s start with a classic - One-Pot Spaghetti Carbonara. This dish is packed with creamy goodness and will satisfy all your pasta cravings. Here’s what you’ll need:
Ingredients:
- 1 can of Campbell’s Cream of Mushroom Soup
- 1 cup half-and-half
- 4 slices of bacon, chopped
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- 8 oz. spaghetti, cooked according to package instructions
Instructions:
In a large skillet, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the drippings in the skillet. Add the chopped onion and minced garlic to the skillet and sauté until the onion is softened.
In a separate bowl, whisk together the Campbell’s Cream of Mushroom Soup and half-and-half. Pour the mixture into the skillet with the onions and garlic. Cook over medium heat, stirring constantly, until the sauce is heated through.
Add the cooked spaghetti to the skillet and toss until well coated with the sauce. Stir in the grated Parmesan cheese, chopped parsley, and crispy bacon. Season with salt and black pepper to taste.
Serve hot and garnish with extra Parmesan cheese and parsley, if desired.
Slow Cooker Chicken Stew
Next up, we have a comforting Slow Cooker Chicken Stew that is perfect for those busy days when you want a hearty meal waiting for you at home. Here’s what you’ll need:
Ingredients:
- 1 can of Campbell’s Cream of Chicken Soup
- 1 cup chicken broth
- 4 boneless, skinless chicken thighs
- 1 cup baby carrots, sliced
- 1 cup frozen peas
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions:
In a slow cooker, combine the Campbell’s Cream of Chicken Soup and chicken broth. Stir until well combined. Add the chicken thighs, baby carrots, frozen peas, chopped onion, minced garlic, dried thyme, salt, and black pepper. Stir to coat everything with the soup mixture.
Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours, or until the chicken is tender and the vegetables are cooked through.
Remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine with the vegetables and sauce. Adjust the seasoning if needed.
Serve the Slow Cooker Chicken Stew hot with crusty bread or over a bed of fluffy rice. Enjoy the warm and comforting flavors!
I hope y’all enjoy these delicious Campbell’s soup recipes as much as I do! They’re perfect for any day of the week and will fill your kitchen with amazing aromas. So, grab your aprons and get ready to make some magic in the kitchen. Happy cooking!
