Warm up with a bowl of this chicken and rice soup that's ready to serve in just 35 minutes. It's a delicious way to use your leftover chicken, and is so tasty it's sure to become a soup time favorite!
cost per recipe: $5.49
The price is determined by the national average.
medium carrot, peeled and chopped (about 1 cup)
large onion, chopped (about 1 cup)
stalks celery, sliced (about 1 cup)
teaspoon dried thyme leaves, crushed
tablespoons all-purpose flour
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
cup shredded cooked chicken or turkey
cup cooked seasoned long-grain and wild rice
Heat the butter in a 4-quart saucepan over medium-high heat. Add the carrots, onion, celery and thyme and cook for 10 minutes or until the vegetables are tender, stirring occasionally.
Stir in the flour. Increase the heat to high. Stir in the broth and milk and heat to a boil. Cook and stir for 5 minutes.
Reduce the heat to medium. Stir in the chicken and rice and cook for 5 minutes, stirring occasionally. Season to taste.