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This Campbell's Cream of Celery Chicken and Rice recipe transforms a simple one-pot meal into a creamy, herb-infused comfort classic with minimal effort. The secret lies in balancing Campbell's rich soup base with fresh celery and aromatic herbs, creating a velvety sauce that coats tender chicken and fluffy rice.
I've perfected this method over years of weeknight cooking, ensuring every bite delivers that restaurant-quality depth without the fuss.
What makes this dish truly special is its simplicity—just one pot, 30 minutes of active time, and ingredients you likely already have on hand. The chicken poaches gently in the simmering broth, absorbing flavors while staying moist, while the rice cooks directly in the pot for hands-off convenience.
The result? A creamy, aromatic dish that's hearty enough for dinner but quick enough for busy evenings. Garnish with green onions or parsley for a touch of freshness that brightens the dish without overpowering its comforting essence.
Ingredients for campbell's cream of celery chicken and rice
One canned soup, fresh herbs, and pantry staples create this velvety one-pot masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Celery Soup 🍲 | 1 can | Condensed, not low-fat version |
| Boneless Chicken Breasts 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati preferred |
| Celery Stalks 🧅 | 3 whole | Fresh, chopped, not pre-cut |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Green Onions 🧅 | 3 whole | Sliced, for garnish |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Unsalted Butter 🧈 | 2 tbsp | For richness |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Dried Thyme 🍃 | ½ tsp | Or 1 tbsp fresh |
The Campbell's Cream of Celery Soup is the backbone of this dish, so grab the condensed version—it thickens beautifully. For the chicken, boneless breasts stay moist, but thighs work too if you prefer. Fresh celery is a must here; the flavor profile changes dramatically from canned. I always buy a bunch and store it in the fridge for other recipes. The green onions and parsley are just for garnish, but they add that fresh pop that makes the dish feel restaurant-quality without extra effort. If you're using dried thyme, measure it carefully—it's potent.
No Campbell's? Homemade celery soup works—just simmer celery, chicken broth, and a splash of cream until thickened. Out of fresh parsley? Dried parsley at half the amount or even a pinch of basil will do. The milk can be swapped for half-and-half for extra richness, or Greek yogurt for tang. If you're watching sodium, use low-sodium broth and skip adding extra salt. The flour is key for thickening—all-purpose works fine, but if you're gluten-free, use cornstarch instead. Prefer a different herb? Dried oregano or tarragon both pair well with celery.
This dish reheats beautifully—just add a splash of broth or milk if it gets too thick. Store leftovers in the fridge for up to 4 days or freeze for 3 months. I like to portion it into individual containers for easy lunches. For extra flavor, let the dish sit for 10 minutes after cooking—the flavors meld even more. The rice absorbs all the creamy goodness, so don't skimp on the broth. If you're serving it immediately, garnish with the green onions and parsley right before eating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this trick—just dump the soup, add chicken and rice, and let it simmer. No separate pans, no fuss, and the celery soup’s creamy base does all the work while you chop a single stalk of celery (yes, really).
- Creamy Celery Crunch: That first bite? Rich, velvety soup clinging to tender chicken, with just enough celery’s sharp bite to cut through the creaminess. Honestly, it’s the kind of dish where you forget it’s basically a shortcut—until you taste it.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Cook a big batch, portion it into containers, and you’ve got a satisfying lunch for days. The rice stays fluffy, the chicken stays juicy, and the parsley sprinkle makes it feel fresh every time.
- Budget Win: Chicken thighs would cost more, but boneless breasts stretch further here—plus, a can of soup and a handful of rice make this one of the cheapest meals that still feels like a treat. Leftovers? Even better.
Step-by-step instructions for creamy celery chicken and rice
This one-pot method delivers rich, comforting flavors with minimal cleanup.
Prepare the Chicken and Aromatics
Cut the 1.5 lb boneless chicken breasts into 1-inch cubes for even cooking. In a large, heavy-bottomed pot, melt the 2 tbsp unsalted butter over medium heat. Add the chicken cubes and cook until they turn opaque at the edges and reach an internal temperature of 165°F—about 6-8 minutes. Remove the chicken and set aside.
In the same pot, add the 3 whole celery stalks, chopped, 2 cloves garlic cloves, minced, and 0.5 tsp dried thyme. Sauté for 3-4 minutes until the celery softens and the garlic becomes fragrant. This builds the herbal base that will infuse the entire dish.
Build the Creamy Sauce
Sprinkle the 1 tbsp all-purpose flour over the vegetables and stir for 1 minute to cook off the raw flour taste. Slowly pour in the 1 cup whole milk and 1 cup chicken broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Stir in the 1 can Campbell's Cream of Celery Soup and return the cooked chicken to the pot. Let the mixture simmer for 5 minutes to allow the flavors to meld. The sauce should now be creamy and well-integrated with the chicken.
Cook the Rice and Finish
Add the 1 cup long-grain white rice and 0.5 tsp salt to the pot. Stir gently to distribute the rice evenly. Pour in enough water to cover the rice by 1 inch—about 2 cups total. Bring to a boil, then reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
Once the rice is fully cooked, remove from heat and let it sit, covered, for 5 minutes. This resting period allows the rice to finish steaming and ensures a fluffy texture. Stir in the 0.25 tsp black pepper and taste for seasoning—adjust with additional salt if needed.
Garnish and Serve
Before serving, sprinkle the dish with 0.25 cup chopped fresh parsley and 3 sliced green onions for a fresh, vibrant finish. The parsley brightens the creamy sauce, while the green onions add a subtle crunch. Serve immediately while the rice is hot and the flavors are at their peak.
This one-pot method delivers a comforting, creamy dish with minimal effort. The celery soup base ensures a rich, herbal depth, while the chicken and rice combination creates a satisfying, hearty meal perfect for any occasion.
Pro Tips For Making Campbell'S Cream Of Celery Chicken And Rice
- Sear Chicken First: Skip the slow simmer start—pat the chicken dry and sear it in a skillet with oil for 3-4 minutes per side before adding the soup. This locks in flavor and keeps the meat from turning rubbery when the creamy soup hits it.
- Dice Celery Small: The soup’s flavor comes through best when the celery is tiny—think rice-sized pieces. I used to chop it roughly, but the texture gets mushy. A quick pulse in a food processor or sharp knife work saves time and keeps it crisp.
- Don’t Boil the Rice: The soup’s liquid will cook the rice, but if you start with boiling water, you’ll end up with gluey grains. Use a 1:1.5 rice-to-water ratio, bring to a simmer, then cover and remove from heat. The residual heat finishes it perfectly.
- Stir in Parsley Late: Add the fresh parsley right before serving—it wilts fast in the creamy soup. A handful of chopped parsley brightens the dish without overpowering, and it looks fresher when it’s added last. (Yes, even if you’re impatient like me.)
Common mistakes when making perfect results
Overcooking the Chicken
I’ve ruined this dish more times than I’d like to admit by letting the chicken overcook while building the sauce. Once your chicken reaches an internal temperature of 165°F, remove it immediately and set it aside.
Overcooking just 5-10 minutes longer turns tender meat into dry, stringy bits that ruin the creamy texture. Use a meat thermometer—I swear by the Thermoworks Thin Probe—to avoid guessing. 🌡️
Skipping the Flour Slurry
The 1 tbsp flour isn’t just for thickening—it’s the secret to that silky, restaurant-quality sauce. If you whisk it directly into the cold milk, you’ll end up with lumps. Instead, cook the flour in the butter for 1 minute to remove the raw taste before adding liquids.
For extra smoothness, I sometimes make a quick slurry by mixing the flour with 2 tbsp cold water first, then whisking it into the hot pot.
Using Low-Quality Rice
Not all rice is created equal, and this dish demands the right texture. Long-grain white rice like jasmine or basmati absorbs liquid perfectly and stays separate, while short-grain rice turns mushy. Avoid instant rice—it releases starch too quickly and makes the sauce gluey.
If you’re in a pinch, Arborio rice works, but it’ll be slightly stickier. Rinse your rice before cooking to remove excess starch, which also prevents gummy texture.
Ignoring the Resting Time
After cooking, the rice needs 5 minutes under its lid to finish steaming. Skipping this step leaves the rice undercooked in the center and releases too much starch into the sauce, making it watery.
I’ve learned the hard way—when in doubt, always let it rest! This also gives the flavors time to meld, so your first bite isn’t a flavor explosion but a harmonious blend. 💡
Overcrowding the Pot
If your pot is too small, the chicken and rice will steam instead of sear, leading to uneven cooking and a soggy final dish. Use a pot that’s at least 3-quart capacity for this recipe. I use a Le Creuset Dutch oven for even heat distribution.
If your pot is too crowded, cook the chicken in batches—sear the first layer, remove it, then add the second batch to the same pot to build flavor.
Forgetting to Taste Early
Seasoning builds throughout cooking, so don’t wait until the end to check the flavor. After adding the Campbell’s soup and chicken, taste the sauce before adding rice. You might need ¼ tsp more salt or a pinch of black pepper.
Adjusting early prevents over-salting later, and you can’t fix too much salt by adding rice. Trust your palate—this is where home cooking shines over canned versions. 🧂
Nutrition facts
Frequently asked questions
Can I substitute the Campbell's Cream of Celery Soup with another brand?
Yes, but the flavor will differ slightly. Campbell's has a specific balance of celery and herbs that works perfectly here. If substituting, choose a cream of celery soup with no added onions or garlic—those flavors can clash with the fresh aromatics in this recipe. For a homemade version, simmer 3 chopped celery stalks, 1 cup chicken broth, and ½ cup heavy cream until thickened.
How do I make this dish vegetarian?
Replace the chicken with 1 cup cooked chickpeas or crumbled firm tofu (pan-fried for texture). For extra protein, add ½ cup lentils cooked with the rice. The creamy sauce will still coat everything beautifully, though the dish will be lighter. Use vegetable broth instead of chicken broth to keep it plant-based.
Why did my rice turn out mushy?
Mushy rice usually means one of two things: either you used short-grain rice (like sushi rice) or you didn’t rinse the rice before cooking. For this recipe, long-grain white rice is ideal—rinse it thoroughly to remove excess starch. Also, avoid lifting the lid while cooking, as steam escapes and disrupts the cooking process. Let the rice sit covered for 5 minutes after cooking to finish steaming.
Can I make this dish ahead of time?
This dish actually tastes better the next day as the flavors meld. Cook it fully, then refrigerate in an airtight container for up to 4 days. To reheat, add 2-3 tablespoons of milk or broth to loosen the sauce, then warm on the stove over low heat until bubbly. Stir occasionally to prevent sticking.
What’s the best way to reheat leftovers?
Never microwave this dish—it makes the rice rubbery. Instead, transfer portions to a skillet with 1 tablespoon butter and warm over medium-low heat for 3-4 minutes, stirring occasionally. Add a splash of milk or broth if the sauce seems too thick. For extra creaminess, top with a dollop of sour cream when serving.