Slow-Simmered Chicken Rice Soup

By kscribner

Servings: 8 Prep: 10 mins Total: 7 hrs 25 mins

Ingredients

• 1/2 cup uncooked wild rice
• 1/2 cup uncooked regular long-grain white rice
• 1 tbsp. vegetable oil
• 5 1/4 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
• 2 tsp. dried thyme leaves, crushed
• 1/4 tsp. crushed red pepper
• 2 stalks celery, coarsely chopped (about 1 cup)
• 1 medium onion, chopped (about 1/2 cup)
• 1 lb. skinless, boneless chicken breast, cut into cubes
• Sour cream (optional)
• Chopped green onion (optional)

Preparation

Step 1

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 until the chicken is cooked through. 3. Serve with the sour cream and green onions, if desired. 4. *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.