Slow-Cooker Chicken and Rice Soup with Mushrooms

By norsegal8

Ingredients

• 1 tablespoon olive oil
• 1 cup refrigerated prechopped onion
• 1/2 cup refrigerated prechopped celery
• 1 (8-oz.) package sliced fresh mushrooms
• 2 garlic cloves, minced
• 5 cups chicken broth
• 3 cups chopped cooked chicken
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chicken bouillon granules
• 1 (6-oz.) package long-grain and wild rice mix

Details

Adapted from southernliving.com

Preparation

Step 1

Heat a large skillet over medium-high; add oil. Add onion and next 3 ingredients. Sauté 4 minutes or until vegetables are tender; add 2 cups water, stirring to loosen particles from bottom of skillet. Combine vegetable mixture, broth, and remaining ingredients (including seasoning packet from rice mix) in a 4- to 5-quart slow cooker. Cover and cook on LOW 4 to 4 1/2 hours or until rice is tender.