Here are a few recipes for you, adapted from my Express Lane Cooking® column recipes. Each one uses a 32-ounce container, preferably Swanson Organic Chicken Broth. These originally posted when we featured Swanson Organic Chicken Broth
Bangkok Chicken & Rice Soup
Toss 3/4-pound chicken breasts cut into strips with 2 teaspoons curry powder. In a 4-quart saucepan, combine the 32-ounce container chicken broth, 12- to 14-ounce can lite coconut milk, 3/4 cup water, 1 teaspoon sugar, 1/2 teaspoon curry powder, 1/4 teaspoon ground or 1 chunk of crushed fresh ginger and 1 teaspoon lime zest. Bring to a boil, stir in 3/4 cup regular or jasmine rice, reduce heat, and simmer for 15 minutes. Add the chicken, 3 tablespoons soy or 2 tablespoons Asian fish sauce, 1/4 cup chopped fresh cilantro and 1 teaspoon dried or 1 tablespoon fresh basil. Simmer 4 to 5 minutes until chicken is cooked. Add 1 tablespoon fresh lime juice and 1 tablespoon chopped fresh cilantro to soup. Serve. Makes 4 servings.
Pumpkin Soup with Ravioli
In a large saucepan combine a 15- to 16-ounce can solid pack pumpkin, 32-ounce container broth, some salt and pepper. Bring to a boil, add a 9- to 10-ounce package refrigerated cheese ravioli, and cook for about 7 minutes until ravioli are tender. Stir in 1 tablespoon butter. Ladle soup into bowls and, if desired, drizzle with honey and sprinkle with nutmeg. Makes 4 servings.
Express Mulligatawny Soup
Melt 2 tablespoons butter over medium heat in a large saucepan. Add 1/2 cup each diced red bell pepper, onion and celery, 1 minced clove garlic and 2 to 3 teaspoons curry powder; cook until vegetables soften, about 2 to 3 minutes. Add a 32-ounce container chicken broth, 2 cups diced chicken, 1 peeled, seeded and chopped Granny Smith apple, and 1/2 cup rice. Bring to a boil, reduce heat, cover and simmer 12 to 15 minutes, until rice is tender. Season to taste with salt and black pepper. Serve, if desired, garnished with a chopped fresh tomato. Makes 4 servings.