Copycat Campbells Creamy Chicken Verde Recipes

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CREAM OF CHICKEN AND GNOCCHI SOUP



Cream of Chicken and Gnocchi Soup image

A copycat version of the Olive Garden® soup. Oh so good!

Provided by Linda Barlow

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 16

½ cup margarine
¾ cup finely chopped onion
¾ cup finely chopped celery
½ cup finely grated carrot
1 ½ teaspoons minced garlic
⅓ cup all-purpose flour
4 cups chicken broth
¾ cup half-and-half
¾ cup milk
1 (16 ounce) package potato gnocchi
1 ½ cups chopped cooked chicken
¾ cup shredded fresh spinach
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon nutmeg

Steps:

  • Melt butter in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
  • Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir gnocchi, chicken, and spinach into broth mixture; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi become tender, 8 to 10 minutes.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 19.7 g, Cholesterol 43.1 mg, Fat 20.6 g, Fiber 1.5 g, Protein 11.7 g, SaturatedFat 6.9 g, Sodium 853.7 mg, Sugar 3 g

CHICKEN VERDE



Chicken Verde image

Craving Mexican? Tasty shredded chicken in sauce will leave you craving more. This recipe will make enough to leave you with leftovers! It reheats well too...in fact I think it gets better with time...

Provided by canarygirl

Categories     Chicken

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 whole chicken
2 onions (1 halved, 1 chopped)
1 red pepper, finely chopped
3 -4 cloves garlic
1 tablespoon cumin seed
1 bunch cilantro (about 3/4 cup chopped)
2 cans green chilies
salt and pepper
1 quart water (about)
1 cup canned or jarred tomatillo salsa

Steps:

  • In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper.
  • Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones.
  • Remove chicken, and allow to cool enough to handle.
  • Strain stock, and discard veggies, reserving the stock in the same pot.
  • When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones.
  • Add meat to soup pot.
  • Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.
  • Serve in burritos with rice, beans, cheese, sour cream and guacamole.

CAMPBELLS CHICKEN VERDE SOUP - SUBSTITUTE / COPYCAT



Campbells Chicken Verde Soup - Substitute / Copycat image

Make and share this Campbells Chicken Verde Soup - Substitute / Copycat recipe from Food.com.

Provided by m.klitzke

Categories     < 15 Mins

Time 12m

Yield 1 cup, 2 serving(s)

Number Of Ingredients 7

1 cup cream of chicken soup
1 teaspoon ground cumin
1/2 teaspoon ground cilantro
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 (4 ounce) can chopped green chilies
1/4 teaspoon chopped jalapeno pepper

Steps:

  • Mix all together.

Nutrition Facts : Calories 144.7, Fat 7.7, SaturatedFat 2.2, Cholesterol 10.1, Sodium 901.8, Carbohydrate 15.8, Fiber 1.3, Sugar 3.7, Protein 4.5

CAMPBELL'S CREAMY CHICKEN ENCHILADAS



Campbell's Creamy Chicken Enchiladas image

I normally don't like enchiladas, but I could eat these every night for a week! I got this off of the Campbell's Kitchen website.

Provided by Erin Michele

Categories     Chicken

Time 1h10m

Yield 10 enchiladas, 10 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
1 (8 ounce) container sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups cooked chicken, shredded
4 ounces monterey jack cheese, shredded
10 flour tortillas
1 medium tomatoes, chopped
1 green onion, sliced

Steps:

  • Preheat oven to 350 degrees (F).
  • Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • In a large bowl, stir chicken, cheese and 1 cup of picante mixture. Spread about 1/4 cup chicken mixture down the center of each tortilla.
  • Roll up and place, seam down, in a 13X9 baking dish.
  • Pour remaining picante sauce mixture over the filled tortillas. Cover the baking dish with foil.
  • Bake in preheated oven for 40 minutes or until the enchiladas are hot and bubbling.
  • Top with tomato and green onion and serve.

Nutrition Facts : Calories 277.9, Fat 15, SaturatedFat 7, Cholesterol 44.4, Sodium 690.6, Carbohydrate 21.4, Fiber 1.7, Sugar 1.9, Protein 14.5

COPYCAT CAMPBELL'S CREAMY CHICKEN VERDE



Copycat Campbell's Creamy Chicken Verde image

I called the Campbell's Soup Company and was told that they no longer make this particular soup. But they were nice enough to give me this copycat recipe. :) So, I decided to post it here for every one to enjoy. Submitted to "ZAAR" on May 8th, 2008

Provided by Chef shapeweaver

Categories     Low Protein

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 (4 ounce) can diced green chilies, drained

Steps:

  • Mix all ingredients together.
  • And use in any mexican type recipe.

Nutrition Facts : Calories 173.8, Fat 10.5, SaturatedFat 2.5, Cholesterol 10.7, Sodium 1880, Carbohydrate 16.5, Fiber 1.5, Sugar 2, Protein 4.7

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