Campanelle Chicken Soup

Yesterday was the busiest day I have had in so long. The kiddo woke up covered in hives, the hubbyman was already scheduled for day surgery to repair his shoulder and I did not have time for the nervous breakdown that I deserved, but I did have time to make them both Chicken Soup when we got home at 6:30 last night.

This soup takes less than 30 minutes to put together, I didn’t have time for the step by step photos, I know, shame shame… but it’s easy to follow.

6 cups Swanson® Chicken Broth

3 Cups Water

2 Large bonesless/skinless chicken breasts

1 cup diced carrots

1 cup diced celery ( use the leaves, they are so good)

1 small to medium onion diced

1/2 small bell pepper ( any color, I used yellow) diced

1/2 pound Barilla® Campanelle Noodles

1 tablespoon Badia® Complete Seasoning

Salt and Pepper to taste


In a large pot add the broth, water and chicken. On medium high heat, bring to a rapid simmer with the lid on, cook until the chicken is dome. ( remove the chicken to plate and add the veggies and Badia® seasoning. Replace lid. Cube the chicken into bite sized bits and return to the pot. Cook for 15 minutes, then add the noodles. Turn down all the way to low and leave lid on for 10-15 minutes. Salt and Pepper to taste. DONE!

Amazingly good !!


NOTE: If more liquid cooks out than you want, you can add more chicken broth.


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