Campbell Soup Rice Pilaf Recipe: Creamy Broth-Infused Side Dish

This creamy rice pilaf transforms a simple soup base into a rich, flavorful side dish that pairs perfectly with any main course.

With just a few pantry staples and 20 minutes, you’ll have a warm, comforting addition to your meal that’s both satisfying and easy to prepare.

Ingredients for Campbell Soup Rice Pilaf

Pantry staples and a can of soup create this warm, comforting side dish.

The rice is the foundation here. Jasmine or basmati work too if you don’t have long-grain white, but avoid instant rice—it’ll turn mushy. Campbell’s Cream of Mushroom is the classic choice, but cream of chicken works too. I grab mine from Walmart or any standard grocery store. For the broth, low-sodium chicken keeps the seasoning balanced since the soup adds saltiness.

No cream of mushroom soup? Cream of celery is the closest swap. Skip the almonds if nuts aren’t your thing—toasted breadcrumbs add a similar crunch. Short on celery? Extra onion or mushrooms work well. The butter can be swapped for olive oil (though the flavor changes slightly), but don’t skip toasting the rice—it adds that nutty depth.

Leftovers keep well in the fridge for 3-4 days and reheat beautifully with a splash of broth. This doesn’t freeze as well since the rice can get gummy, but it’s so quick to make fresh you won’t need to. Store the almonds separately if garnishing later to keep them crisp.

Step-by-Step Instructions for Campbell Soup Rice Pilaf

Here’s the method. Straightforward, tested, works every time.

Step 1: Sauté Aromatics in Butter

Heat a large skillet with a tight-fitting lid over medium heat. Add 1 tbsp Unsalted Butter and let it melt until it stops foaming. Immediately add the finely diced Yellow Onion and finely chopped Celery Stalks.

Cook for 5-6 minutes, stirring occasionally, until the onion becomes translucent and the celery softens. Add the minced Garlic Cloves and cook for 30 seconds until fragrant. Be careful not to let the garlic brown—it should release its aroma without burning.

This base builds the flavor foundation for your pilaf. The vegetables should glisten but not take on color. If they start to brown, reduce the heat slightly.

Step 2: Toast Rice and Add Seasonings

Stir in the 1.5 cups Long-Grain White Rice, ensuring each grain is coated with butter and the sautéed vegetables. Toast the rice for 2 minutes, stirring constantly. You’ll notice the rice become slightly opaque at the edges.

Add the 0.5 tsp Dried Thyme (crushed between your fingers to release its oils), 1 tsp Dried Parsley, 0.5 tsp Kosher Salt, and 0.25 tsp Ground Black Pepper. Stir to combine, allowing the spices to bloom in the heat for 30 seconds.

This step enhances the nutty flavor of the rice and ensures the seasonings distribute evenly throughout the dish.

Step 3: Add Liquids and Simmer

Pour in the 1 can Campbell’s Cream of Mushroom Soup and 2.5 cups Chicken Broth. Stir well to incorporate all the ingredients and deglaze the pan, scraping up any browned bits from the bottom.

Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with the lid, and let it simmer for 18-20 minutes.

Check at the 18-minute mark—the rice should be tender and most of the liquid absorbed. If it’s still firm, cook for another 2-3 minutes. Don’t stir during cooking; this prevents the rice from becoming mushy.

Step 4: Rest and Finish

Remove the skillet from heat and let it sit, covered, for 5 minutes. This allows the rice to steam and absorb any remaining liquid, ensuring a fluffy texture.

After resting, fluff the pilaf gently with a fork. Stir in the remaining 1 tbsp Unsalted Butter for a glossy finish. Taste and adjust seasoning with additional Kosher Salt if needed.

For an optional garnish, toast the 0.25 cup Slivered Almonds in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant. Sprinkle over the pilaf before serving.

Make-Ahead Tips for This Recipe

Prep Ahead

You can prep all your ingredients the night before—dice the onion, chop the celery, and mince the garlic. Store them in separate containers in the fridge. This cuts your cooking time to just the 20 minutes of active work. 💡

Rice Toasting

If you want to get a head start, toast the 1.5 cups rice with butter and aromatics in the morning. Let it cool, then store at room temperature. When ready to cook, just add the Campbell’s Cream of Mushroom Soup and chicken broth as directed.

Partial Cooking

Cook the pilaf for only 10 minutes, then spread it on a baking sheet to cool quickly. Refrigerate in an airtight container for up to 24 hours. Finish cooking by adding ½ cup broth and simmering for the remaining 8-10 minutes.

Garnish Prep

Toast the slivered almonds up to 2 days ahead and store at room temperature in a sealed bag. This keeps them crisp for garnishing later. I always make extra—they’re great for salads too.

Reheating Tips

Add a splash of broth or water when reheating to restore moisture. Microwave covered for 1-2 minutes, stirring halfway. For larger portions, warm in a skillet over low heat for 5-7 minutes. 🔥

Serving Warm

If making for a crowd, keep the pilaf warm in a slow cooker on the low setting for up to 2 hours. Add a pat of butter on top to maintain creaminess. Stir occasionally to prevent sticking.

Frequently Asked Questions