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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! The thick, rich broth is so simple- just saute mushrooms in butter until tender, then add chicken broth and creamy condensed soup. Pantry and freezer staples make the rest of the ingredients no-prep: frozen cubed sweet potatoes, ready-to-heat long grain and wild rice and shredded leftover chicken. Just 5 minutes of prep and Autumn Wild Rice Chicken Soup is simmering on your stove. Serve with a warm loaf of crusty bread and some sliced Cheddar cheese for a quick, hearty, homemade meal!
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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.