Thai Chicken and Vegetable Soup

Campbell's Thai Chicken and Vegetable Soup Recipe

What makes this soup taste so good? Fresh veggies, ginger-flavored broth and coconut milk. Plus, it's ready after just 15 minutes on the stove.

At a glance

Prep

20 min.

Total

35 min.

Serves

5

Servings: about 1 1/2 cups each

Cook: 15 min.

Cost per recipe: $8.10 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Swanson® Thai Ginger Flavor Infused Broth

    Swanson® Thai Ginger Flavor Infused Broth

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What You'll Need

1 tablespoon vegetable oil
1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)
1 medium red bell pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)
1 cup sliced mushrooms (shiitake, oyster, cremini)
32 ounces (1 carton) Swanson® Thai Ginger Flavor Infused Broth
2 cups shredded cooked chicken
14 ounces (1 can) unsweetened coconut milk
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro leaves

How to Make It

  • 1

    Heat the oil in a 4-quart saucepan over medium-high heat.  Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally.  Stir in the mushrooms, if desired.

  • 2

    Add the broth to the saucepan and heat to a boil.  Reduce the heat to medium-low.  Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.

  • 3

    Stir in the coconut milk and cook until the mixture is hot and bubbling.  Stir in the lime juice and cilantro just before serving.

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Recipe Nutritional Information

Made With

Swanson® Thai Ginger Flavor Infused Broth

calories

325

totalfat

22.8g

saturatedfat

15.9g

cholesterol

47mg

sodium

693mg

totalcarbohydrate

10.4g

dietaryfiber

0.9g

protein

20.2g

vitamina

60%DV

vitaminc

60%DV

calcium

4%DV

iron

15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#61379