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This Campbell's cream of celery chicken and rice recipe transforms a simple pantry staple into a comforting, restaurant-worthy meal with minimal effort. The velvety soup base becomes the foundation for tender chicken and perfectly cooked rice, creating a harmonious blend of textures and flavors that feels indulgent yet effortless.
What sets this dish apart is the balance—creamy celery soup enriched with chicken broth for depth, paired with juicy chicken thighs that stay tender, and fluffy white rice that soaks up every savory bite.
The result is a one-pan meal that delivers homestyle comfort without requiring advanced techniques, making it perfect for busy weeknights or casual gatherings.
Ingredients for campbell's cream of celery chicken and rice
Pantry staples meet restaurant-quality comfort in this velvety Campbell's cream of celery chicken and rice dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Celery Soup 🍲 | 2 cans | Condensed, 10.5 oz each |
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| White Rice 🍚 | 1 cup | Uncooked, long-grain |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Celery Stalk 🧅 | 2 whole | Fresh, chopped for garnish |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor |
| Butter 🧈 | 2 tbsp | Unsalted, for rice |
| Olive Oil 🫒 | 1 tbsp | For chicken searing |
The Campbell's cream of celery soup is the backbone of this dish—grab the condensed version for convenience, but check the sodium if you're watching intake. Chicken thighs are key here; bone-in, skin-on stays juicier than breasts. For the best flavor, Trader Joe's or Walmart carry high-quality chicken at reasonable prices. If you're using boneless thighs, pat them dry before cooking to ensure a good sear. The celery and parsley should be fresh; bright green leaves mean they're still vibrant enough to garnish beautifully.
No Campbell's soup? Homemade celery soup with heavy cream works just as well—simmer celery, onion, and chicken broth, then blend until smooth. Substituting chicken broth for water adds depth, but low-sodium is best since the soup already has salt. For the rice, jasmine or basmati holds up better than white rice if you're worried about texture. If you're missing parsley, cilantro or chives add a nice brightness. The garlic can be pre-minced from a jar, but fresh makes a noticeable difference—just slice off the root end and smash with the side of your knife.
This dish reheats beautifully—add a splash of broth or water to keep it creamy. Store leftovers in an airtight container for 3-4 days in the fridge. For longer storage, freeze portions for up to 3 months. I like to portion the rice and chicken separately so it reheats evenly. The soup base thickens when chilled, so stir in a little extra broth if it seems too stiff after reheating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to dirty multiple pans. Just brown the chicken thighs, toss them with rice, soup, broth, and cream—then let the oven or stovetop do the rest. Minimal chopping, no fuss, and honestly? That celery soup base transforms into something richer than you’d expect.
- Rich Without Effort: Here’s what sold me—the heavy cream and chicken broth blend into a velvety sauce that clings to every bite. The cream of celery soup adds a subtle earthiness, but the real star is how the chicken stays juicy while the rice soaks up all that flavor. It’s the kind of dish that tastes like you spent hours cooking, even though you didn’t.
- Leftovers That Don’t Suck: Between us, most casseroles turn into sad, dry messes the next day. Not this one. The cream keeps it moist, and the chicken stays tender, so I actually look forward to reheating it. Pack it for lunch or freeze portions—it’s my go-to for lazy mornings or post-workout fuel.
- Budget-Friendly Feast: Chicken thighs and rice stretch further than you’d think, especially when you bulk it up with broth and soup. I make this for four people for under $12, and it’s the kind of meal that disappears faster than my willpower on a bad day. Plus, the Campbell’s soup cuts prep time without sacrificing depth.
Step-by-step instructions for creamy celery chicken and rice
Here's how to create a restaurant-worthy dish with tender chicken and velvety celery sauce.
Sear the Chicken Thighs to Golden Perfection
Pat the 1.5 lb chicken thighs dry with paper towels - this ensures maximum browning. Heat the 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden brown and crispy.
Flip the chicken and cook for an additional 4-5 minutes until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside on a plate, tented loosely with foil. Keep the rendered chicken fat in the pan - it's packed with flavor that will enhance your sauce.
Sauté Aromatics and Prepare the Rice
In the same skillet (with the chicken fat), melt the 2 tablespoons butter over medium heat. Add the 2 minced garlic cloves and cook for 30 seconds until fragrant. Pour in the 1 cup chicken broth and scrape up any browned bits from the bottom of the pan.
Bring the liquid to a simmer, then add the 1 cup white rice. Stir once to distribute the rice evenly, then reduce heat to low. Cover the skillet and cook for 15 minutes, allowing the rice to absorb the liquid and begin cooking. This timing ensures perfectly tender rice that won't be mushy when the sauce is added later.
Build the Creamy Celery Sauce
Open the 2 cans Campbell's Cream of Celery Soup and pour them into the skillet with the partially cooked rice. Stir gently to combine, then add the 0.5 cup heavy cream. Increase heat to medium-low and let the mixture simmer for 5 minutes, stirring occasionally, until it thickens slightly.
Return the chicken thighs to the skillet, skin-side up, and spoon the sauce over them. Cover and cook for an additional 10 minutes, allowing the chicken to finish cooking in the creamy sauce. The chicken should be tender and easily pull away from the bone when tested with a fork.
Garnish and Serve with Fresh Herbs
Chop the 2 whole celery stalks and 0.25 cup fresh parsley into small pieces. Sprinkle them evenly over the top of the dish just before serving. This not only adds visual appeal but also brings a fresh, crisp contrast to the rich, creamy sauce.
Season with the 1 teaspoon salt and 0.5 teaspoon black pepper to taste. The dish should have a perfect balance of savory, creamy, and slightly peppery notes. Serve immediately while the chicken is hot and the sauce is velvety smooth.
Pro Tips For Making Campbell'S Cream Of Celery Chicken And Rice
- SEAR THIGHS UNTIL BROWNED: I learned this the hard way—skipping the sear makes the dish taste like it’s missing something. Get those thighs golden on all sides in a hot skillet with a little oil before pulling them out; the crust adds depth the soup alone can’t match.
- SIMMER SOUP LOW AND LONG: The recipe might say "heat through," but I’ve burned the cream too many times rushing it. After adding the soup, broth, and cream, keep it at a gentle simmer for 10-12 minutes—just until flavors meld. No boiling, or you’ll curdle that heavy cream faster than you can say "oops."
- USE DAY-OLD RICE: Fresh rice turns mushy when mixed into hot soup. Cook your rice a day ahead, refrigerate it, then reheat it in the broth mixture—it’ll soak up flavor better and stay firm. (Yes, even if you’re impatient like me.)
- STRAIN EXTRA FAT FROM BROTH: Store-bought broth often has a greasy sheen that ruins the creaminess of this dish. Pour the broth through a fine-mesh strainer into your pot before adding the soup—it’s a 30-second step that makes a real difference in texture.
Health benefits of this campbell's cream of celery chicken and rice
Creamy Protein Boost
This dish delivers high-quality protein from both the chicken and the creamy celery soup base. A 1.5 lb serving of chicken thighs provides about 40 grams of protein, perfect for muscle repair and satiety.
The Campbell's soup adds an extra 5 grams per serving from its cream and milk ingredients, making this a protein-packed meal that keeps you full for hours. 💪
Low-Fat Comfort
Despite its rich, creamy appearance, this recipe can be adapted for lower-fat diets with simple swaps. Use low-fat chicken broth and light cream cheese instead of heavy cream to cut calories while maintaining creaminess.
The chicken thighs' skin can be removed before cooking to reduce saturated fat by about 30% per serving without sacrificing flavor.
Celery's Hidden Benefits
The star ingredient in this dish—celery—packs surprising nutritional benefits. Just 2 chopped stalks (as used for garnish) provide 10% of your daily vitamin K and 5% vitamin A, both essential for bone health and vision.
The celery in the Campbell's soup adds even more fiber, supporting digestion while keeping the dish light. I always keep celery on hand for its versatility and health perks.
Balanced Macros
This meal offers a perfect balance of macronutrients: 30% protein, 40% carbs (from rice), and 30% healthy fats (from chicken fat and cream). The rice provides complex carbs for sustained energy, while the chicken fat adds flavor without overwhelming calories.
For a lighter version, substitute half the heavy cream with Greek yogurt—it adds protein while keeping the dish creamy.
Sodium Awareness
While delicious, this dish contains 800-1,000mg sodium per serving primarily from the Campbell's soup and broth. To reduce sodium, use low-sodium chicken broth and season with extra herbs instead of salt.
I often add lemon juice or white wine vinegar to brighten flavors without extra sodium—just 1 tablespoon makes a noticeable difference. 💡
Digestive Support
The combination of chicken, rice, and celery makes this dish gentle on digestion. Chicken is easy to digest, rice provides fiber, and celery contains flavonoids that support gut health.
For added digestive benefits, stir in 1 teaspoon grated ginger while cooking—it aids digestion and adds a subtle zing without overpowering the creamy sauce.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts will work, but thighs are ideal for this recipe. Thighs stay juicier and absorb the creamy celery sauce better. If using breasts, pound them to ½-inch thickness and cook for only 4-5 minutes per side to prevent drying out. For best results, marinate them in 1 tablespoon lemon juice and 1 teaspoon garlic powder for 15 minutes before cooking.
How can I make this dish lighter?
Swap the heavy cream for ½ cup Greek yogurt (full-fat for creaminess) and use low-sodium chicken broth. Skip the butter on the rice and cook it in the chicken broth instead. For extra flavor without fat, stir in 1 teaspoon Dijon mustard or 1 tablespoon lemon juice at the end—it brightens the sauce while cutting calories.
What if I don’t have fresh celery for garnish?
No problem! Use dried parsley flakes or fresh chives for garnish instead. If you want that celery flavor without the garnish, blend ½ cup chopped celery with the soup base before adding the cream. For a pop of color, a pinch of paprika or turmeric works too—just add it at the very end.
Can I prepare this ahead of time?
Yes! Cook the chicken and rice separately, then refrigerate in airtight containers for up to 3 days. Reheat in a skillet with 2 tablespoons broth or water to restore creaminess. For the best texture, add fresh parsley and celery garnish right before serving. If freezing, portion the dish (without garnish) and freeze for up to 3 months—thaw overnight in the fridge.
Why did my sauce get too thick?
This usually happens when the soup reduces too much. To fix it, stir in 1-2 tablespoons warm chicken broth or water while heating. For prevention, simmer the sauce on low heat and stir occasionally. If the sauce still separates, whisk in 1 tablespoon cornstarch mixed with 2 tablespoons water until smooth—just a few seconds of simmering will thicken it back up.