Slow-Simmered Chicken Rice Soup

Diced chicken breast, white and wild rice, onion, celery, seasonings and Swanson® Chicken Broth simmer to perfection in the slow cooker to make a flavorful, heart-warming soup.

INGRIDIENT

½ cup uncooked wild rice

½ cup uncooked regular long-grain white rice

1 tablespoon vegetable oil

5 ¼ cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)

2 teaspoons dried thyme leaves, crushed

¼ teaspoon crushed red pepper

2 stalks celery, coarsely chopped

1 medium onion, chopped

1 pound skinless, boneless chicken breast, cut into cubes

1 (16 ounce) container sour cream

¼ cup chopped green onion

DIRECTION

Step: 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.

Step: 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 on HIGH for 4 to 5 hours) or until the chicken is cooked through.

Step: 3

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

NUTRITION FACT

Per Serving: 258 calories; protein 15.5g; carbohydrates 15.4g; fat 15.3g; cholesterol 57.5mg; sodium 694.1mg.

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