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Quick Chicken, Mushroom and Wild Rice Chowder

Is it possible to make a pot of hot and wholesome homemade soup in 20 minutes? It is, when you let a few easy-to-find convenience ingredients do their thing. Top your table with bowls full of this thick, rich-tasting chowder and a basket of hearty whole-grain bread for a fantastic autumn feast.

Ready In: 20 Minutes

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Serves 4

INGREDIENTS

1 (32-ounce) carton reduced-sodium chicken broth
1 (16-ounce) package frozen stew vegetables (potatoes, carrots, onions, celery)
1 (8-ounce) package sliced fresh mushrooms
½ teaspoon dried rosemary, crushed
¼ teaspoon ground black pepper
2 cups coarsely chopped cooked chicken from your deli-roasted chicken
1 (8.8-ounce) package instant long grain & wild rice

Quick Chicken, Mushroom and Wild Rice Chowder

DIRECTIONS

Combine chicken broth, frozen vegetables, mushrooms, rosemary and pepper in a large saucepan; bring to boiling. Reduce heat and simmer, uncovered, 5 minutes, or until vegetables are tender.
Add chicken and rice; return to boiling. Reduce heat and simmer, uncovered, 5 minutes.
Nutritional Information: Per serving: 279 cal., 9 g fat (2 g sat. fat), 694 mg chol., 516 mg sodium, 21 g carbo., 4 g fiber, 29 g pro.