3 Easy Creamy Chicken Soups for Fall
By: Leah Rodrigues
Published: September 10, 2014

The the weather begins to cool, we start crave foods that make you feel cozy inside.  These creamy chicken soup recipes are those kind of meals - warm, inviting and delicious.  You can prepare any one of these soup on a weeknight and they will be ready to eat in less than thirty minutes.  Also, this is a great way to use up leftover rotisserie chicken. Serve these soups on their own or with a buttery roll. 

Creamy Chicken Noodle Soup
Courtesy Campbell's Kitchen
1 can (10 3/4 ounces) Campbell’s® Condensed Creamy Chicken Noodle Soup
	1 1/3 cups (1 soup can) milk
	1/2 cup cooked mixed vegetables (carrot, green beans, corn, peas)
	1 cup cubed cooked chicken
	Stir the soup, milk, vegetables and chicken in a 2-quart saucepan. Heat through over medium heat, stirring occasionally.

Thai Chicken and Vegetable Soup
Courtesy of Campbell's Kitchen
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 mushroom (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
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.
	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.
	Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.

Creamy Chicken and Wild Rice Soup
Courtesy of Campbell's Kitchen
1 tablespoon butter
	2 medium carrots, peeled and chopped (about 1 cup)
	1 large onion, chopped (about 1 cup)
	2 stalks celery, sliced (about 1 cup)
	1/4 teaspoon dried thyme, crushed
	26 1/8 ounces (1 carton) Swanson® Cream Starter Traditional or 25% Reduced Fat Cream Starter
	1 cup shredded cooked chicken
	1/2 cup cooked quick-cooking wild and white rice seasoned blend
Heat the butter in a 4-quart saucepan over medium heat. Add the carrots, onion, celery and thyme and cook for 7 minutes or until the vegetables are tender, stirring occasionally.
	Stir the cream starter, chicken and rice in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Season with salt and black pepper.