Slow-Simmered Chicken Rice Soup

SERVINGS

Serves:  8

INGREDIENTS

1/2 cup uncooked wild rice
1/2 cup uncooked regular long-grain white rice
1 tablespoon vegetable oil
5 1/4 cups Chicken Broth
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)
1 pounds skinless, boneless chicken breasts, cut into cubes
Sour cream (optional)
Chopped green onions (optional)

DIRECTIONS

1. Stir the wildrice, 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 chickento 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.
3. Serve with the sour cream and green onions, if desired.
4. Time-Saving Tip:Speed preparation by substituting3 cans (4.5 ounces each) Premium Chunk Chicken Breast, drained, for the raw chicken.

COMMENTS