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.

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.

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

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.