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Slow-Simmered Chicken Rice Soup

Slow-Simmered Chicken Rice Soup

3.83
(6)

Crushed red pepper adds some unexpected heat to this mouthwatering soup that slow cooks for hours, ensuring wonderful flavors, enticing aromas and minimal work for the cook.

serves 8 people

Ingredients

cost per recipe: $10.42

The price is determined by the national average.

  • 1/2

    cup uncooked wild rice

  • 1/2

    cup uncooked long grain white rice

  • 1

    tablespoon vegetable oil

  • 5 1/4

    cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 2

    teaspoons dried thyme leaves, crushed

  • 1/4

    teaspoon crushed red pepper

  • 2

    stalks celery, coarsely chopped (about 1 cup)

  • 1

    medium onion, chopped (about 1/2 cup)

  • 1

    pound skinless, boneless chicken breast halves (about 4 breast halves), cut into cubes

  • 1/2

    cup sour cream (optional)

  • 1/4

    cup chopped green onion (optional)

view nutrition info

How to Make It

Stir the wild rice, white rice and oil in a 3 1/2-quart slow cooker. Cover and cook on HIGH for 15 minutes.  Stir the broth, thyme, red pepper, celery, onion and chicken in the cooker.  Reduce the heat to LOW.  Cover and cook for 7 to 8 hours or until the chicken is cooked through. Serve with the sour cream and green onions, if desired. 
Step 1

Stir the wild rice, white rice and oil in a 3 1/2-quart slow cooker. Cover and cook on HIGH for 15 minutes. 

Step 2

Stir the broth, thyme, red pepper, celery, onion and chicken in the cooker.  Reduce the heat to LOW.  Cover and cook for 7 to 8 hours or until the chicken is cooked through.

Step 3

Serve with the sour cream and green onions, if desired. 

Recipe Tips

  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
  • Time-Saving: Speed preparation by substituting 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the skinless, boneless chicken breast halves.
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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(6)
  • TargetQueen66

    January 28, 2013

    Liked it, but it could use a bit more kick.

    After reading some of the other reviews that talked about the rice turning to mush, I decided to make a modification. I cut the chicken into smaller pieces in order to require a shorter cooking time. I cooked the soup for about 5 hours on low and it came out great. Next time, I think I will add more red pepper or maybe some black pepper to spice it up a bit. Otherwise, it was good. As a side note (not really related to this recipe specifically) I discovered Reynold's crock pot cooking bags. I have a cheaper model crock pot that the cooking "bowl" isn't removable making cleaning a butt pain. You basically line the crock pot with the bag and put all the ingredients in it. Clean up was a snap.

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  • andiewalton2007

    January 16, 2013

    Tastes good

    This tastes really good, but it in no way needs to cook as long as the recipe says. The rice turns to mush, (doesn't even look like rice). I would recommend only cooking it for about 5 hours...

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    (0) (0)
  • AEbeck99

    February 9, 2009

    Slow-Simmered Chicken Rice Soup

    I love this recipe, I used the time saving tip of using the canned chicken. Every one in the household loved it and I'm usually the one only who eats homemade chicken soup.

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    (0) (0)
  • kmj99

    December 20, 2008

    Slow-Simmered Chicken Rice Soup

    The rice really turned to mush. I followed the recipe exactly.

    Was this helpful?

    (0) (0)
  • Jackie S.

    November 19, 2008

    Slow-Simmered Chicken Rice Soup

    Absolutely delicious!

    Was this helpful?

    (0) (0)

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