Creamy Sweet Potato and Chicken Soup with Quinoa

Colourful, tasty and satisfying, this recipe is going to be a hit with everyone at the table ¬– and it’s just as delicious the next day when packed for lunch.

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now
CAMPBELL'S® Condensed Cream of Celery Soup

CAMPBELL'S® Condensed Cream of Celery Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy celery flavour
•Made with fresh celery, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now

Ingredients

  • 1 tbsp (15 mL) canola oil
  • 2 cups (500 mL) sweet potato
  • 3 carrot
  • 1 onion
  • 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 1 can CAMPBELL'S® Condensed Cream of Celery Soup
  • 2 cups (500 mL) cooked chicken
  • 1/3 cup (80 mL) quinoa
  • 2 cups (500 mL) baby spinach

Directions

  1. In large saucepan,heat oil over medium heat; cook sweet potato,carrots and onion for 10 minutes or until softened. Stir in broth,soup,1 cup (250 mL) of water and chicken; bring to boil.
  2. Add quinoa and reduce heat; simmer for 20 minutes or until potatoes and quinoa are tender. Stir in spinach until wilted.

Recipe tips

Make this a vegetarian dish by using vegetable broth and replacing the chicken with black beans.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 230
Fat 6 g
Cholesterol 35 mg
Sodium 770 mg
Carbohydrate 25 g
Dietary Fibre 4 g
Protein 18 g

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