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.
cost per recipe: $10.10
The price is determined by the national average.
cup uncooked wild rice
cup uncooked long grain white rice
tablespoon vegetable oil
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
teaspoons dried thyme leaves, crushed
teaspoon crushed red pepper
stalks celery, coarsely chopped (about 1 cup)
medium onion, chopped (about 1/2 cup)
pound skinless, boneless chicken breast halves (about 4 breast halves), cut into cubes
cup sour cream (optional)
cup chopped green onion (optional)
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.