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Slow-Simmered Chicken Rice Soup

Slow-Simmered Chicken Rice Soup

  • Prep

    10 m
  • Cook

    7 h 15 m
  • Ready In

    7 h 25 m
Campbell's Kitchen

Campbell's Kitchen

Diced chicken breast, white and wild rice, onion, celery, seasonings and Swanson® Chicken Broth simmer to perfection in the slow cooker to make a flavorful, heart-warming soup.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 694 mg
  • 28%

Based on a 2,000 calorie diet

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 on HIGH for 4 to 5 hours) or until the chicken is cooked through.
  3. Serve with the sour cream and green onions, if desired.
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Reviews

belle4397
21

belle4397

2/23/2009

Oh my. So, I wanted to make extra soup, and decided to make 1.5 recipes instead of 1. Good thing I didn't double it. Opened the crock pot to it literally full of rice mush. Not grains of rice. Mush. The flavor is ok but, wow, this is just ridiculous. There is no liquid left AT ALL. Just mushy rice. Maybe wait until the end to add the rice?

Christina
16

Christina

12/2/2008

Flavor is good, but the cook time makes the rice turn to mush. I would try cooking it again, but put in the rice towards the end.

NikkiP
15

NikkiP

1/4/2009

I added 1 bay leaf and carrots, and it turned out delicious. I would add 1 extra cup water next time though as it was quite thick. 4 hours on high was enough time.

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