Slow-Simmered Chicken Rice Soup

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.



by 11  people


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Servings: 8
Prep Time: 10 mins
Total Time: 7 hrs 25 mins
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Ingredients
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    1/2  cup 
    uncooked wild rice
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    1/2  cup 
    uncooked regular long-grain white rice
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    1   tablespoon 
    vegetable oil
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    5 1/4  cups 
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
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    2   teaspoons 
    dried thyme leaves, crushed
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    1/4  teaspoon 
    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   pound 
    skinless, boneless chicken breast, cut into cubes
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    Sour cream (optional)
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    Chopped green onion (optional)

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:

1.
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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