. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GiveThanksBeFull #CollectiveBias
Green Bean Casserole Soup | Revamp your Thanksgiving leftovers and make this easy soup that’s sure to warm you up.
It’s not the holidays without everyone’s favorite dish. You know which one I’m talking about… Green Bean Casserole. I found everything I needed for this classic casserole as Target. Of course I had to get Campbell’s® Cream of Mushroom Soup. It’s a staple in so many holiday casseroles. You can’t make Green Bean Casserole without green beans! I always like to use Del Monte® Blue Lake® Cut Green Beans. They’re quality vegetables I love to serve my family. I also grabbed a couple Swanson® Chicken broth. I love that Swanson® Chicken broth doesn’t have any added preservatives or flavors.
Green Bean Casserole Soup is warm, creamy, delicious comfort food at it’s finest! Top it off with some French’s Crispy Onions and it was perfection in a bowl. You could definitely use your leftover green bean casserole to make this soup. I use precooked rotisserie chicken, but I think leftover turkey or ham would be so yummy. You could throw in your other leftover veggies like corn or carrots. This recipe is so versatile, you could easily customize it to fit your leftover needs.
Green Bean Casserole Soup
- 1 tablespoon olive oil
- 1 cup onion (1 small), chopped
- 2 (14.5 ounce) Swanson® Chicken broth
- one chicken broth can of water
- 1 (14.5 ounce) Del Monte® Blue Lake® Cut Green Beans, drained
- 1 (10 1/2 ounce) Campbell's® Cream of Mushroom Soup
- 1 1/2 cups roasted chicken or left over turkey, shredded
- 1/2 cup (uncooked) orzo
- 1/2 cup carrots, chopped or shredded
- 2 teaspoons fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups French dried onions
- Saute onion with olive oil in a Dutch Oven on medium high until onions are tender and translucent.
- Add the chicken broth, water, green beans, soup, chicken, orzo, carrots, thyme, bay leaf, salt and pepper.
- Bring to a boil; turn heat down and simmer 30 minutes.
- Discard bay leaf; stir in dried onions.
TIP: Adding the onions to the soup not only adds another layer of flavor but will also thicken the soup.