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.
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Ingredients
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1/2 cupuncooked wild ricesee savings
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1/2 cupuncooked regular long-grain white ricesee savings
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1 tbsp.vegetable oilsee savings
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5 1/4 cupsSwanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)see savings
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2 tsp.dried thyme leaves, crushedsee savings
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1/4 tsp.crushed red peppersee savings
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2 stalkscelery, coarsely chopped (about 1 cup)see savings
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1medium onion, chopped (about 1/2 cup)see savings
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1 lb.skinless, boneless chicken breast, cut into cubessee savings
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Sour cream (optional)see savings
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Chopped green onion (optional)see savings
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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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