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Slow-Simmered Chicken Rice Soup

By: Campbell's Kitchen
Slow-Simmered Chicken Rice Soup
This image courtesy of campbellskitchen.com

Slow-Simmered Chicken Rice Soup is one of those easy slow cooker soup recipes that's perfect on a cold day. Wild rice soup is sometimes referred to as "dog nail soup" because the wild rice is said to look like dog nails. This chicken and wild rice soup is a hearty dinner option, packed with both wild rice and white rice, along with chicken, flavorful herbs, and more. Serve it up with a hunk of your favorite bread for a complete meal.

Slow Cooker Time LOW8 hr

Cooking Vessel Size3.5-quart slow cooker

Ingredients

  • 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 (about 1 cup)
  • 1 medium onion, chopped (about 1/2 cup)
  • 4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
  • sour cream (optional)
  • chopped green onions (optional)

Instructions

  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. Stir the broth, thyme, red pepper, celery, onion and chicken in the cooker. Reduce the heat to LOW. Cover and cook for 7 to 8 hours or until the chicken is cooked through.

  3. Serve with the sour cream and green onions, if desired.

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Slow-Simmered Chicken Rice Soup...(77) The thing I love so much about chicken soup with rice, is it really doesn't matter what kind of rice you use, the result is always delicious. And, it doesn't really need anything extra other than your basic spices and veggies. I've never tried it with sour cream or crushed red pepper, but I definitely think I'll be trying it the next time I make it! Fresh spinach upon serving, would probably compliment these flavors as well...

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