Chicken and Rice Soup II

"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."

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup chopped celery
1 pound boneless chicken breast halves, cooked and diced
3 (14.5 ounce) cans chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup converted long-grain white rice
1 tablespoon dried parsley
2 teaspoons lemon and herb seasoning

READ REVIEWS (23)

DIRECTIONS

Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley and herb seasoning in a slow cooker. Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.

Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 10, 2004 by LBALL

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.

14 users found this review helpful

Reviewed on Feb. 1, 2006 by TMCBRID

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 buds. 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 subtleties. 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.

10 users found this review helpful

Reviewed on Oct. 25, 2003 by ZOKNUT

I LOVED this soup. I read the reviews before trying and I added the rice in three hours after it had been cooking. It came out perfect. Next time I am going to add one more can of chicken broth because at the end I needed to add one more cup of water but I think it wouldn't added more flavor with the extra can of broth. I am saving this one, it sure hits the spot and my two year old loved it!!!

9 users found this review helpful

MORE MEMBER REVIEWS