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  • 1 (14-oz can) clear chicken broth
  • 1 (10-oz) pkg frozen chopped broccoli, partially thawed
  • 1 TB dry minced onion
  • 1 (10-oz) can Campbell's Creamy Broccoli Soup
  • 2 cans (10-oz each) Cream of Celery Soup
  • 2 TB butter or margarine
  • Salt & pepper to taste
  • 2 level TB cornstarch


Servings 4


Step 1

In 2 1/2-qt saucepan combine clear chicken broth, frozen broccoli & minced onion and bring just to a boil—30 seconds. Reduce heat at once to lowest possible point & stir in canned creamed soups, using wire whisk, blending thoroughly. Stir in butter till melted & season to taste with salt & pepper. Then remove 1 cup of the soup mixture to blender with the cornstarch & blend high speed, for about 1/2 minute or till smooth. Return this mixture to the soup, stirring till mixture becomes thickened and smooth about 4 to 6 minutes.

Serve promptly.

(If soup must keep on top of stove, transfer to top of double boiler over hot not boiling water, to keep warm up to 1 hour.)

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