Slow-Simmered Chicken Rice Soup Recipe - Allrecipes.com
Slow-Simmered Chicken Rice Soup Recipe
  • READY IN 7+ hrs

Slow-Simmered Chicken Rice Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 7 hrs 15 mins
  • READY IN 7 hrs 25 mins

Footnotes

  • Time-Saving Tip: Speed preparation by substituting 3 cans (4.5 ounces each) Swanson® Premium Chunk Chicken Breast, drained, for the raw chicken.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 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.

 
Most Helpful Critical Review
Feb 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?

 
Dec 02, 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.

 
Nov 03, 2009

Made this for a family get together & everyone loved it, even the kids. I didn't have time to slow cook, so I simmered on the stove. I took the advice of previous reviews & waited to throw in the rice until the last hour. Even with that, I still needed to add about 3 additional cups of stock towards the end of cooking as the rice soaks it all up. As a personal preference, I added 3 sliced carrots & 3 cloves of minced garlic. Loved the subtle kick the red pepper flakes added.

 
Nov 22, 2008

I made this yesterday,it was snowing in Virginia Beach and this sounded just right for the weather. I followed the receipt for the basics but then added some chopped up bacon, carrots sliced thin, frozen broccoli and squash. It was the best

 
Aug 09, 2010

This was bland, but a good base recipe. Tastier the next day. My rice turned to mush but I did slow cook it for ages.

 
Jan 10, 2012

I wish I had read all the reviews first. Instead, I followed the recipe and ended up with a pot of mushy rice that was inedible. I had to throw it out. :(

 
Dec 21, 2009

It's a little too thick. Next time I will add more chicken broth to make it more of a soup and less of a casserole

 

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Nutrition

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

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

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