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.

Slow-Simmered Chicken Rice Soup
SERVINGS
8
PREP TIME
10 mins
TOTAL TIME
7 hrs 25 mins
Ingredients
  • 1/2  cup uncooked wild rice
  • 1/2  cup uncooked regular long-grain white rice
  • 1   tablespoon vegetable oil
  • 5 1/4  cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • 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, cut into cubes
  •  Sour cream (optional)
  •  Chopped green onion (optional)
Related Video
How to Make Onion Soup

This onion soup is one of the simpler French recipes to make and combines a salty-sweet flavor.

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.
Comments
Back to Top