"Savory and tasty, a great recipe to make. Just throw everything in the slow cooker on your way out the door in the morning, and a delicious soup will greet you on your return. The whole family will like this down to home soup." — CORWYNN DARKHOLME
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boneless chicken breast halves, cooked and diced
3 (14.5 ounce) cans
frozen mixed vegetables
converted long-grain white rice
lemon and herb seasoning
This was really good. The whole family enjoyed it. Reading all the problems w/the rice turning the soup to mush, I came up with this solution. I made the soup according to the directions (adding a little more spices to my liking) and instead of adding the rice to the soup to cook, I made the rice first (I used instant rice) and then the last 30 minutes or so, just added the rice to the soup. Came out more like soup, not mush. Hope this helps anyone else. Thanks for the recipe Corwyn. This one is a keeper.
Good. But when preparing, I would cut back on the lemon seasoning. Also, for an interesting twist, used flavored chicken broth.
This soup is delicious and it is one of my
favorite dishes in the winter. It goes great
with some home made whole wheat bread.
I like to spice up the soup a bit by adding
some thyme, garlic, and basil. Find the right
combination of these three to meet your taste
For the listed recipe that serves six,
I add one crushed clove of garlic, about 1
tablespoon of dried basil, and 1/2 tablespoon
of dried thyme. You don't want to overpower
the original recipe's taste, just add some more
If you're having problems with mushy rice, make sure to use parboiled rice. I've never had the problem with mushy rice when I've used parboiled.
Loved this soup...added some more flavors to it...I cooked onions with the chicken and placed them in the soup, along with thyme, pepper, a little salt and flavored chicken broth..I used four cans instead of three, I also waited till the last half an hour to put the rice in the pot. It came out delicious, everyone enjoyed it...along with garlic bread. It is lite but yet hits the spot on a cold New England day. Thank you for the easy yet great recipe!
I had chicken rice soup in mind today and found this wonderful recipe. Had to change a few things based on what was on hand. No frozen veggies so used 1 zucchini, 2 carrots, 2 celery, 1/2 onion, 1/2 lemon (squeezed juice), added 1/2T basil, 1T thyme, 1 clove garlic. The rice soaked up most of the broth so added 4 additional cups of water + 2 cubes of MSG free chicken bouillon. Perfection! My new favorite. *thanks*
DELICIOUS! I added a little black pepper and garlic powder for some extra flavor. I would also recommend reserving the chicken and rice til the last hour or two of cooking, as the chicken disintegrates and the rice soaks up too much liquid and gets mushy. But otherwise I love it!
I threw all the ingredients in my slow cooker before I left for work. However, when my husband got home less than 5 hours later, the rice was nothing but mush. I don't recommend this recipe.
Followed others advice about adding 1 Tsp minced garlic, 1 Tbsp basil, 1 Tsp Thyme, 1 tsp celery salt, and 1 tsp dried Parsley. Left out the rice and replaced it with spinach and cheese Tortellini. I did not add the noodles until the last 25 minutes. Was really tasty! My boyfriend had 3 bowls full!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Rice Soup II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 264
** Calories from Fat: 56
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