- 1 tablespoon canola oil
- 1 large onion, minced
- 1 clove garlic, minced
- 1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Cream of Celery Soup
- 1 cup nonfat milk
- 1 cup water
- 2 medium red potatoes, diced
- 1 large zucchini, diced
- 1 cup whole kernel corn
- 2 cups diced cooked chicken
- 2 tablespoons chopped fresh parsley
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and garlic and cook for 2 minutes, stirring occasionally.
- Stir in the soup, milk and water and heat to a boil. Stir in the potatoes, zucchini and corn. Reduce the heat to medium-low. Cook for 35 minutes or until the potatoes are tender, stirring occasionally.
- Stir in the chicken and parsley and cook until the mixture is hot and bubbling.