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.
- 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.
- Add quinoa and reduce heat; simmer for 20 minutes or until potatoes and quinoa are tender. Stir in spinach until wilted.
Make this a vegetarian dish by using vegetable broth and replacing the chicken with black beans.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
CAMPBELL'S® Condensed Cream of Celery Soup
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