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"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." — Campbell's Kitchen
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1/2 cup uncooked wild rice
1/2 cup uncooked regular long-grain white rice
1 tablespoon vegetable oil
5 1/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
2 teaspoons dried thyme leaves, crushed
1/4 teaspoon crushed red pepper
2 stalks celery, coarsely chopped
1 medium onion, chopped
1 pound skinless, boneless chicken breast, cut into cubes
sour cream
chopped green onion
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.
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?
21 Ratings
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.
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.
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
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.
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. :(
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
* Percent Daily Values are based on a 2,000 calorie diet.
Slow-Simmered Chicken Rice Soup
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 258 Calories from Fat: 138
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