Prep time
15 MIN
Total time
45 MIN
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.



  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.

Recipe Made With

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

CAMPBELL'S® Condensed Cream of Celery Soup

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