eMeals + Swanson Last Minute Meals

Last Minute Meals

Fall is in the air, and these comforting dinner and side dish options feature trusted recipes from Swanson. These simple recipes, using Swanson Broths and Stocks, maximize ease to minimize mealtime stress.

Recipes You Can Send to Walmart in 1‑Click

5-Ingredient Chicken and Rice Soup 5-Ingredient Chicken and Rice Soup

5-Ingredient Chicken and Rice Soup

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Prep Time 5m
Total Time 30m
Serves 4-6 People
  • 4 cups chicken broth
  • 1 medium carrot, peeled and sliced (about ½ cup)
  • 1 stalk celery, coarsely chopped (about ½ cup)
  • ¼ cup uncooked long grain white rice
  • 1 cup cubed cooked chicken
  • Step 1: Heat the broth, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
  • Step 2: Stir the rice in the saucepan. Reduce heat to low.
  • Step 3: Cover and cook for 20 minutes or until the rice is tender.
  • Step 4: Stir in the chicken and cook until hot.
  • Step 5: Season to taste with salt and black pepper.
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Beef and Vegetable Soup Beef and Vegetable Soup

Beef and Vegetable Soup

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Prep Time 20m
Total Time 1h 20m
Serves 4-6 People
  • ½ lb boneless beef chuck roast, cut into ½-inch pieces
  • 1 Tbsp olive oil
  • 2 cups cubed unpeeled Yukon Gold potatoes 2 medium carrots, peeled and cut in half
  • 1 Tbsp all-purpose flour
  • 1 (32-oz) carton unsalted beef broth or beef broth
  • 2 Tbsp tomato paste
  • 1 tsp chopped fresh thyme leaves
  • 1 cup green beans, trimmed and cut into ½-inch pieces
  • 1 cup frozen peas
  • Step 1: Season the beef as desired. Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
  • Step 2: Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
  • Step 3: Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.
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Italian-Style Chicken Noodle Soup Italian-Style Chicken Noodle Soup

Italian-Style Chicken Noodle Soup

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Prep Time 20m
Total Time 35m
Serves 4-6 People
  • 1 Tbsp olive oil
  • 1 large carrot, peeled and sliced (about ¾ cup)
  • ½ fennel bulb, cut in half and thinly sliced (about ¾ cup)
  • 1 clove garlic, minced
  • 1 can (14.5-oz) diced tomatoes, undrained
  • 1 (32-oz) carton unsalted chicken broth or chicken broth
  • 1 cup shredded cooked chicken
  • 2 oz (about ⅓ cup) ditalini (small tube shaped) pasta, cooked and drained
  • 1 tsp basil pesto
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp grated Parmesan cheese
  • Step 1: Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
  • Step 2: Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.
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Simmered Italian Rice Simmered Italian Rice

Simmered Italian Rice

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Prep Time 10m
Total Time 35m
Serves 4-6 People
  • 2 cups chicken broth or organic chicken broth or Natural Goodness chicken broth
  • 1 tsp Italian seasoning, crushed
  • ¾ cup uncooked long grain white rice
  • 1 cup chopped fresh spinach
  • ½ cup grated Parmesan cheese
  • Step 1: Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
  • Step 2: Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
  • Step 3: Stir in the spinach and cheese. Season to taste.
  • Step 4: Serve with additional cheese.
  • Step 5: Note: Pair this delicious rice dish with your favorite baked chicken.
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Pan-Roasted Chicken with Vegetables and Herbs Pan-Roasted Chicken with Vegetables and Herbs

Pan-Roasted Chicken with Vegetables and Herbs

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Prep Time 20m
Total Time 1h 45m
Serves 4-6 People
  • ¼ cup all-purpose flour
  • ⅛ tsp paprika
  • 3 lb bone-in chicken breast halves (about 4 breast halves)
  • 2 Tbsp olive oil
  • 2 small red onions, cut in quarters
  • 1 lb new white potatoes, cut in quarters
  • 8 oz fresh baby carrots (about 16), green tops trimmed to 1-inch-long
  • 1½ cups chicken stock
  • 3 Tbsp lemon juice
  • 1 Tbsp chopped fresh oregano leaves
  • 1 tsp chopped fresh thyme leaves
  • Step 1: Heat the oven to 375°F. Season the chicken as desired. Stir the flour and paprika on a plate. Coat the chicken with the flour mixture.
  • Step 2: Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides.
  • Step 3: Remove the chicken from the skillet. Pour off any fat. Add the onions and potatoes to the skillet and cook for 10 minutes, stirring occasionally.
  • Step 4: Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
  • Step 5: Roast for 25 minutes. Uncover the skillet.
  • Step 6: Roast, uncovered, for 30 minutes or until the chicken is cooked through and the vegetables are tender. Season to taste. Sprinkle with thyme, if desired.
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Rosemary Chicken and Roasted Vegetables Rosemary Chicken and Roasted Vegetables

Rosemary Chicken and Roasted Vegetables

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Prep Time 20m
Total Time 1h 45m
Serves 4-6 People
  • 3 lb broiler-fryer whole chicken
  • 1 Tbsp butter, melted
  • 4 medium red potatoes, cut into quarters
  • 2 cups fresh or frozen whole baby carrots
  • 2 stalks celery, cut into 2-inch pieces (about 1½ cups)
  • 12 small white onions, peeled
  • 1½ tsp chopped fresh rosemary leaves (or ½ tsp dried rosemary leaves, crushed)
  • 1 cup chicken stock or unsalted chicken stock
  • ½ cup orange juice
  • Step 1: Brush the chicken with the butter. Place the chicken and vegetables into a 17 x 11-inch roasting pan.
  • Step 2: Season with the rosemary. Stir the stock and orange juice in a small bowl and pour half the stock mixture over the chicken and vegetables.
  • Step 3: Roast at 375°F for 45 minutes.
  • Step 4: Stir the vegetables.
  • Step 5: Add the remaining stock mixture to the pan.
  • Step 6: Roast for 30 minutes or until the chicken is cooked through.
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Vegetable Risotto Vegetable Risotto

Vegetable Risotto

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Prep Time 25m
Total Time 50m
Serves 4-6 People
  • 2 Tbsp olive oil
  • 1 medium red bell pepper, diced (about 1 cup)
  • 1 cup diced butternut squash
  • 1 cup crimini mushrooms or baby portobello mushrooms, cut in quarters
  • ½ cup chopped shallot
  • 2 cups uncooked arborio rice
  • ½ cup dry white wine
  • 6 cups vegetable stock, heated
  • ½ lb asparagus or green beans, trimmed and cut into 1-inch pieces
  • ½ cup grated Parmesan cheese
  • 1 dash each salt and ground black pepper
  • Step 1: Heat the oil in a 12-inch deep-sided skillet over medium heat. Add the pepper, squash, mushrooms and shallots and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
  • Step 2: Add the rice to the skillet and cook and stir for 2 minutes. Add the wine and cook and stir until the wine is absorbed. Add 2 cups stock and cook and stir until the stock is absorbed.
  • Step 3: Add the remaining stock, ½ cup at a time, stirring until the stock is absorbed before adding more, stirring in the asparagus during the last stock addition.
  • Step 4: Stir in the cheese. Season with the salt and black pepper. Remove the skillet from the heat. Cover and let stand for 5 minutes.
  • Step 5: Note: Add your favorite steak or chicken recipe to the plate.
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Hearty Beef Stew Hearty Beef Stew

Hearty Beef Stew

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Prep Time 15m
Total Time 2h 30m
Serves 4-6 People
  • 1 lb beef for stew, cut into 1-inch pieces
  • 2 Tbsp olive oil
  • 2 medium onions, cut in quarters
  • 2 cloves garlic, minced
  • 2 Tbsp all-purpose flour
  • 2 Tbsp tomato paste
  • 1¾ cups beef broth or beef stock
  • 1 bay leaf
  • ½ tsp dried thyme, crushed
  • ¼ tsp ground black pepper
  • 2 cups baby-cut carrots
  • 2 medium potatoes, cut into 1½-inch pieces
  • Step 1: Season the beef as desired. Heat the oil in a 6-quart saucepot over medium-high eat. Add the beef and cook until well browned, stirring often. Remove beef from saucepot.
  • Step 2: Add onions and garlic to saucepot and cook and stir for 1 minute. Add flour and cook and stir for 1 minute. Stir in tomato paste.
  • Step 3: Stir the broth, bay leaf, thyme and black pepper in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1½ hours.
  • Step 4: Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork tender and the vegetables are tender. Remove and discardthe bay leaf.
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Mexican Tortilla Soup Mexican Tortilla Soup

Mexican Tortilla Soup

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Prep Time 15m
Total Time 30m
Serves 4-6 People
  • 1 tsp canola oil
  • 1 large onion, diced (about 1 cup)
  • 2 large jalapeño peppers, seeded and chopped (about ½ cup)
  • 2 cups shredded cooked boneless, skinless chicken breasts
  • 1 cup black beans, rinsed and drained
  • 1 can (14.5-oz) diced tomatoes, undrained or 3 small tomatoes, diced
  • ½ cup frozen whole kernel corn
  • 1 (32-oz) carton Natural Goodness chicken broth or chicken broth or organic chicken broth 2 Tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 2 Tbsp lime juice
  • Step 1: Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and jalapeño peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
  • Step 2: Stir in the chicken, beans, tomatoes, corn, broth, tomato paste, cumin and chili powder and heat to a boil. Reduce the heat to low.
  • Step 3: Cook for 5 minutes, stirring occasionally.
  • Step 4: Stir in the lime juice. Season to taste.
  • Step 5: Serve topped with crushed tortilla chips or strips, if desired.
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