Slow-Simmered Chicken Rice Soup
Crushed red pepper adds some unexpected heat to this mouthwatering soup that slow cooks for hours, ensuring wonderful flavors, enticing aromas and minimal work for the cook.
Ingredients
0.5 cup uncooked wild rice0.5 cup uncooked long grain white rice1 tablespoon vegetable oil5.25 cups Swanson® Chicken Broth2 teaspoons dried thyme leaves, crushed0.25 teaspoon crushed red pepper2 stalks celery, coarsely chopped (about 1 cup)1 medium onion, chopped (about 1/2 cup)1 pound skinless, boneless chicken breast halves (about 4 breast halves), cut into cubes0.5 cup sour cream (optional)0.25 cup chopped green onion (optional)
Instructions
Stir the wild rice, white rice and oil in a 3 1/2-quart slow cooker. Cover and cook on HIGH for 15 minutes. 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.Serve with the sour cream and green onions, if desired.
Slow-Simmered Chicken Rice Soup
Crushed red pepper adds some unexpected heat to this mouthwatering soup that slow cooks for hours, ensuring wonderful flavors, enticing aromas and minimal work for the cook.
Directions
Print
Stir the wild rice, white rice and oil in a 3 1/2-quart slow cooker. Cover and cook on HIGH for 15 minutes. 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.Serve with the sour cream and green onions, if desired.
Ingredients
0.5 cup uncooked wild rice0.5 cup uncooked long grain white rice1 tablespoon vegetable oil5.25 cups Swanson® Chicken Broth2 teaspoons dried thyme leaves, crushed0.25 teaspoon crushed red pepper2 stalks celery, coarsely chopped (about 1 cup)1 medium onion, chopped (about 1/2 cup)1 pound skinless, boneless chicken breast halves (about 4 breast halves), cut into cubes0.5 cup sour cream (optional)0.25 cup chopped green onion (optional)
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