Chicken and Rice Soup II Recipe -
Chicken and Rice Soup II Recipe

Chicken and Rice Soup II

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"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. 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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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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.

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.

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.

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!

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*

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!

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.

Jan 02, 2003



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  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 1099 mg
  • 44%

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

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