More bites for your budget
Autumn Wild Rice Chicken Soup
A warm bowl of hearty Autumn Wild Rice Chicken Soup is perfect on a crisp fall day. This soup recipe only takes 20 minutes to make, so you can choose any day you like, weeknights included!
Ingredients
- 1 tablespoon butter
- 4 ounces sliced cremini, button or portobello mushrooms (about 1 1/3 cups)
- 1/4 teaspoon dried thyme
- 4 cups Swanson® Unsalted Chicken Broth or 33% Less Sodium Chicken Broth
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
- 12 ounces frozen cubed sweet potatoes, thawed (if pieces are larger than 1-inch, cut in half)
- 1 package (8.8 ounces) ready-to-heat microwavable long-grain and wild rice
- 1 cup shredded cooked chicken
- 1 loaf crusty bread for serving (optional)
Instructions
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Step 1
Heat the butter in a 6-quart saucepot over medium-high heat. Add the mushrooms and thyme and cook for 5 minutes or until the mushrooms are lightly browned and tender.
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Step 2
Stir in the broth and soup and heat to a boil. Stir in the sweet potatoes and rice and cook for 5 minutes or until the sweet potatoes are tender. Stir in the chicken and cook until hot. Season to taste with salt and pepper.
Made With
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.