Slow-Simmered Chicken Rice Soup

Campbell's Slow-Simmered Chicken Rice Soup Recipe

Crushed red pepper adds some unexpected heat to this mouthwatering soup that slow cooks for hours, ensuring wonderful flavors, enticing aromas and minimal work for the cook.

At a glance


10 min.


7 hr. 25 min.



Servings: about 1 1/2 cups each

Cook: 7 hr. 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

1/2 cup uncooked wild rice
1/2 cup uncooked regular long-grain white rice
1 tablespoon vegetable oil
5 1/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
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)
4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
Sour cream (optional)
Chopped green onions (optional)

How to Make It

  • 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

    Stir the broth, thyme, red pepper, celery, onion and chicken in the cooker.  Reduce 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. 

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Recipe Nutritional Information

Made With

Certified Organic Chicken Broth Natural Goodness Chicken Broth Swanson Chicken Broth


182 182 179


4g 3g 4g


1g 1g 1g


37mg 37mg 40mg


403mg 416mg 672mg


19g 19g 19g


1g 1g 1g


17g 18g 17g


1%DV 1%DV 1%DV


1%DV 1%DV 1%DV


3%DV 3%DV 3%DV


9%DV 9%DV 9%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
  • Time-Saving: Speed preparation by substituting 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the skinless, boneless chicken breast halves.
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