A warm bowl of hearty Autumn Wild Rice Chicken Soup is perfect on a crisp fall day- and an excellent way to make a whole new meal out of leftover chicken! This recipe only takes 25 minutes start to finish, 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. 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 and tender.
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.