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Slow-simmered Chicken Rice Soup

  • 435minutes

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Source: www.foodnetwork.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/2 cup uncooked wild rice

  2. 1/2 cup uncooked regular long-grain white rice

  3. 1 tablespoon vegetable oil

  4. 5 1/4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)

  5. 2 teaspoons dried thyme leaves, crushed

  6. 1/4 teaspoon crushed red pepper

  7. 2 stalks celery, coarsely chopped (about 1 cup)

  8. 1 medium onion, chopped (about 1/2 cup)

  9. 1 pounds skinless, boneless chicken breasts, cut into cubes Sour cream Chopped green onions

Instructions Jump to Ingredients ↑

  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. 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 until the chicken is cooked through. Serve with the sour cream and green onions, if desired. *Or on HIGH for 4 to 5 hours 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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