1-800-461-SOUP(7687)

Prairie Roast Pork Stew

Made With:

Soups

CLASSIC CREAM OF CHICKEN

Diced chicken simmered in its own rich creamy broth.

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Soups

CLASSIC CHICKEN BROTH

Use Campbell's Broth as a versatile flavour tool to create great meals. Campbell's Chicken or Beef broths are seasoned with the right blend of herbs and spices to make any dish special.

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Total Time

45 min.

Serving & Size

8 fl. oz. (250 mL)

Yields

Travel out West to the lands of the Prairie for a taste of comfort using Campbell’s® Condensed Cream of Chicken Soup chock full of onions, carrots, corn, tomatoes and pork spiked with smoked paprika.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Oil, vegetable 3 tbsp 45  mL
Yellow onions, chopped 8 cups L
Carrots, peeled and sliced 6 cups 1 1/2  L
1. In large pan or stock pot heat oil over medium-high heat; add onion and sauté 5 minutes, stirring often, until golden and softened.
Weight Measure
Garlic, fresh, minced 2 tbsp 30  mL
Paprika, smoked 2 tbsp 30  mL
2. Add garlic and paprika continue to sauté 2-3 minutes.
Weight Measure
Tomatoes, canned, diced 6 cups w/ juice 1 1/2  L
3. Stir tomatoes along with the juice from can, bring to a simmer and continue to cook 5 minutes, stirring occasionally.
Weight Measure
Campbell's® Cream of Chicken, condensed 48 oz can 1 9/25  L can
Campbell's® Chicken Broth, prepared 1 qt 1 1/2  L
4. Add Campbell’s® Cream of Chicken Soup and Campbell’s® Chicken Broth and bring to a simmer; cook 5 minutes, stirring often.
Weight Measure
Pork, cooked, pulled, shredded 2 lb 1 1/10  kg
Paprika, smoked 1 tbsp 15  mL
5. Place shredded pork in bowl and sprinkle with paprika and toss well to coat. Add mixture to stew and mix well. Return mixture to a simmer and cook 5 minutes. CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
Weight Measure
Parsley, fresh, minced 1 cup 250  mL
Scallions, fresh, sliced 1 cup 250  mL
6. Just before serving, stir in parsley and scallions.
Weight Measure
White Cheddar, grated (optional) 1 cups 375  mL
8. Optional: garnish with grated white cheddar cheese
7. To serve: For each serving, ladle 8 fl oz (250 mL) stew into a bowl.
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