Slow-Simmered Chicken Rice Soup
Recipe from Swanson Broth & Stock

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.


Slow-Simmered Chicken Rice Soup

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Servings: 8
Prep Time: 10 mins
Total Time: 7 hrs 25 mins
Related Categories: Boneless Chicken Breasts, Boneless Chicken Breasts, Chicken Soup, Crockpot Chicken, Crockpot Soups, Rice, Slow Cooker
 
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Ingredients
  • 1/2  cup
    uncooked wild rice
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  • 1/2  cup
    uncooked regular long-grain white rice
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  • 1  tbsp.
    vegetable oil
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  • 5 1/4  cups
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
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  • 2  tsp.
    dried thyme leaves, crushed
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  • 1/4  tsp.
    crushed red pepper
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  • 2  stalks
    celery, coarsely chopped (about 1 cup)
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  • 1 
    medium onion, chopped (about 1/2 cup)
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  • 1  lb.
    skinless, boneless chicken breast, cut into cubes
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  •  
    Sour cream (optional)
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  •  
    Chopped green onion (optional)
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Directions
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.
2.
Add the broth, thyme, red pepper, celery, onion and chicken to the cooker. Turn the heat to LOW. Cover and cook for 7 to 8 hours* or until the chicken is cooked through.
3.
Serve with the sour cream and green onions, if desired.
4.
*Or on HIGH for 4 to 5 hours

Tip:
Time-Saving Tip: Speed preparation by substituting 3 cans (4.5 ounces each) Swanson® Premium Chunk Chicken Breast, drained, for the raw chicken.
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