Creamy Chicken & Wild Rice Soup
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!
serves
4
people
Ingredients
cost per recipe: $5.49
The price is determined by the national average.
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2
tablespoons butter
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2
medium carrot, peeled and chopped (about 1 cup)
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1
large onion, chopped (about 1 cup)
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2
stalks celery, sliced (about 1 cup)
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1/4
teaspoon dried thyme leaves, crushed
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2
tablespoons all-purpose flour
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2
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth
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1 1/2
cups milk
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1
cup shredded cooked chicken or turkey
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1/2
cup cooked seasoned long-grain and wild rice
How to Make It
Step 1
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.
Step 2
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.
Step 3
Reduce the heat to medium. Stir in the chicken and rice and cook for 5 minutes, stirring occasionally. Season to taste.
