Country Chicken Vegetable Soup

Country Chicken Vegetable Soup

2 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Recipe by  Campbell's Kitchen

“This wonderfully satisfying soup features Swanson® Chicken Broth, mixed vegetables, long grain rice, parsley and Swanson® Premium Chunk Chicken.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In large saucepan mix broth and rice. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 20 minutes or until rice is done.
  2. Stir in parsley, vegetables and chicken. Heat through.

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Reviews (2)

Rate This Recipe
Lorin
12

Lorin

I loved this! So easy and yummy on a cold night when everyone is fighting colds. The only thing I would recommend is cutting back the rice to maybe a 1/4 cup...is wasnt soupy enough...seemed more like a runny stovetop chicken and rice. Also, I didnt have canned mixed veggies so I used frozen...was fine but was definitely missing celery. So next time I will probably add cut celery or maybe a can of cream of celery soup to thicken it up just a tad.

busy mom of 5
11

busy mom of 5

This recipe is great for when you want a quick easy chicken soup! We skipped the mixed veggies, and used just chopped carrots, celery and onions. We will definitely save this recipe and use it again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 223 cal
  • 11%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 31.6 g
  • 10%
  • Protein
  • 20 g
  • 40%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 1299 mg
  • 52%

Based on a 2,000 calorie diet

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Southwestern Chicken and White Bean Soup

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Slow-Simmered Chicken Rice Soup