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chicken and white bean simmer

Campbells Chicken White Bean Vegetable Simmer

Demetra Overton
Campbell's Heart Healthy Project with Ellie Krieger
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 servings


  • 4 pieces thin-cut skinless boneless chicken breast about 1 ¼ pounds total
  • ¼ teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil divided
  • 1 small onion chopped
  • 1 large carrot peeled and finely diced
  • 1 large zucchini diced
  • 2 cloves garlic minced
  • ½ teaspoon dried thyme
  • One 10 ¾-ounce can Campbell’s Healthy Requests Condensed Tomato Soup
  • One 15.5-ounce can no salt added white beans such as cannellini, drained and rinsed
  • 2 teaspoons fresh lemon juice
  • ½ cup basil leaves sliced into ribbons


  • Season the chicken with the salt and pepper.
  • Heat the one tablespoon of the oil in a large skillet over medium-high heat, add half the chicken
  • and cook until browned on both sides, and cooked through, 2-3 minutes per side. Transfer to a
  • plate and cover with foil to keep warm.
  • Repeat with the remaining 2 pieces of chicken.
  • Add the remaining tablespoon oil to the pan, reduce the heat to medium, then add the onion and
  • cook until it is soft and translucent, about 3 minutes.
  • Add the carrot, zucchini, garlic and thyme
  • and cook, stirring, until the carrots are firm-tender, 5 minutes.
  • Stir in the soup, along with ¼ cup
  • water.
  • Add the beans and bring to a boil.
  • Reduce the heat to low and cook, covered, stirring
  • occasionally, until the vegetables are tender, about 8 minutes.
  • Stir in the lemon juice.
  • To serve, spoon the bean-vegetable mixture onto serving plates and top each with a piece of
  • chicken. Garnish with fresh basil.