Friday, November 6, 2009

Happy November! It’s Time for Sunday Soup Days

As November starts with a chill in the air and the crisper weather begins to creep into the east coast, I’ve been craving hot soup. Once winter is in full swing, I am making soup almost every Sunday. It’s become a bit of a tradition to take it slow on Sundays and have a full day to experiment with new soups and stews (or,even “Stoups” as Rachael Ray calls them). This year will be no exception and I thought it was about time to start simmering!

This Sunday I am making a traditional Country Chicken Vegetable Soup. This is the type of soup your grandmother would make. The long grain rice adds a great heartiness and you can throw in any hearty vegetables you like. I’m a fan of carrots, celery, peas and corn in this recipe. Enjoy!

Country Chicken Vegetable Soup
From: Campbell's Kitchen
Prep: 5 minutes
Cook: 30 minutes
Serves: 4

3 cans (14 ounces each) Swanson® Natural Goodness® Chicken Broth
1/2 cup uncooked regular long-grain white rice
1 tablespoon chopped fresh parsley OR 1 teaspoon dried dried parsley flakes
1 can (16 ounces) mixed vegetables, drained
2 cans (5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, undrained


In large saucepan mix broth and rice. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 20 min. or until rice is done.

Stir in parsley, vegetables and chicken. Heat through.

Best, and until next time, Kaitlin!

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