Mmmm mmmm Cloned!

Chicken Vegetable Soup: A Campbell’s Clone

As a kid of the 80s, growing up with a lunch of canned soup or boxed Mac & Cheese was the norm. One of my favorites, especially with the sniffles, was Campbell’s Chicken Vegetable soup. And seeing how it’s the first week of spring, which usually means that transitional seasonal cold, I thought it would be nice to journey down memory lane.

vegsoup2As a so-called clone, I must disclose this version of Campbell’s Chicken Vegetable soup contains much more chicken and vegetables than the can, though the broth is just how I remember it. I say remember, because frankly, I haven’t had a can of soup in about 20 years. Capturing the memory may prove more tasteful than reality.

vegsoup3This clone is a very simple recipe that is both warm and filling. The salt can easily be adjusted to one’s own preference. Personally, I like it on the salty side but perhaps not quite as salty as the canned soup. On Campbell’s website, they also have a recipe for their own chicken vegetable soup, but I have to say, it wasn’t as good as I remember. It seems as though they have changed their recipe since the early 90s or they don’t want to give away all their secrets.

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Chicken Vegetable Soup

  • Servings: 6-8
  • Difficulty: Easy
  • Print

  • 2 liters chicken stock
  • 1 chicken breast, diced
  • 1 onion( about 1 cup), finely chopped
  • 2 stalks celery(about 1 cup), finely chopped
  • 2 large carrots (about 2 cups), diced
  • 2 medium potatoes (about 2 cups), diced
  • 1 cup frozen peas
  • 3 tbsp tomato paste
  • 1/4 cup olive oil
  • 1 tsp thyme
  • 2 tsp sea salt
  • 1/4 tsp garlic powder
  • 150g egg noodles, cooked

1. In a large pot over medium-high heat, add the olive oil, onions and celery. Stir constantly until the onions become translucent.

2. Add the chicken and continue cooking and stirring for another 3-4 minutes, until there is no visible pink on the chicken.

3. Then add the carrots and potatoes. Cook for 3 minutes and then add the tomato paste. Stir for 2 more minutes.

4. Pour in the stock and add the rest of the ingredients except the noodles: thyme, salt, garlic powder, and peas. Let simmer on low heat until potatoes are tender.

5. Add the noodles at the time of serving.

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