Chicken and Rice Soup II

Read Reviews (34)

"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

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.

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Reviews More Reviews

Most Helpful Positive Review

Jan 10, 2004

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.

—LBALL

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Most Helpful Critical Review

Nov 14, 2003

Good. But when preparing, I would cut back on the lemon seasoning. Also, for an interesting twist, used flavored chicken broth.

—CHAIRCEO

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45 Ratings

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Feb 01, 2006

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.

—TMCBRID

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Jan 22, 2009

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!

—ZOKNUT

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Dec 18, 2005

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*

—LEORADEV

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Nov 21, 2003

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!

—ASHLYNNS MOMMY

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Jan 09, 2003

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.

—J. TYLER

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Mar 15, 2010

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!!

—Jenny

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Nutrition

Calories
264 kcal
13%

Carbohydrates
26.5 g
9%

Cholesterol
57 mg
19%

Fat
6.2 g
10%

Fiber
2.9 g
12%

Protein
24.5 g
49%

Sodium
228 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
** Total Fat 6.2g 10 %
** Saturated Fat 1.7g 9 %
** Cholesterol 57mg 19 %
** Sodium 228mg 9 %
** Potassium 330mg 9 %
** Total Carbohydrates 26.5g 9 %
** Dietary Fiber 2.9g 12 %
** Protein 24.5g 49 %
** Sugars 0.3g
** Vitamin A 58 %
** Vitamin C 10 %
** Calcium 6 %
** Iron 27 %
** Thiamin 24 %
** Niacin 96 %
** Vitamin B6 24 %
** Magnesium 14 %
** Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.