Warm up with a bowl of this chicken and rice soup that's ready to serve in just 45 minutes. It's a delicious way to use your leftover chicken or turkey, and is so tasty it's sure to become a soup-time favorite!
Ingredients
- 2 tablespoons butter
- 2 medium carrot, peeled and chopped (about 1 cup)
- 1 large onion, chopped (about 1 cup)
- 2 stalks celery, sliced (about 1 cup)
- 1/4 teaspoon dried thyme leaves, crushed
- 2 tablespoons all purpose flour
- 2 cups Swanson® Chicken Broth or Natural Goodness Lower Sodium Chicken Broth or Organic 100% Natural Chicken Broth
- 1 1/2 cups milk
- 1 cup shredded cooked chicken or turkey
- 1/2 cup cooked seasoned long-grain and wild rice
Instructions
-
Tips
- Can I use my leftover turkey from Thanksgiving? YES! Substitute turkey for the chicken (light or dark meat, they both work great).
-
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.
-
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 with salt and pepper.
