Slow cooker chicken and rice soup

    (47)
    6 hours 10 min

    A delicious soup made with little hassle and fuss. Chicken, celery, chicken stock, water, mixed vegetables, rice and seasonings are thrown together in a slow cooker and heated for 6-8 hours.


    58 people made this

    Ingredients
    Serves: 6 

    • 65g celery, chopped
    • 450g boneless chicken breast fillets, cooked and diced
    • 1.25 litres chicken stock
    • 125ml water
    • 325g frozen mixed vegetables
    • 150g easy-cook white rice
    • 1 tablespoon dried parsley
    • 2 teaspoons lemon and herb seasoning

    Method
    Prep:10min  ›  Cook:6hr  ›  Ready in:6hr10min 

    1. Combine celery, chicken, chicken stock, water, mixed vegetables, rice, parsley and seasoning in a slow cooker. Cover and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.

    Ingredients

    If your local supermarket doesn't stock lemon and herb seasoning, you can find it online.

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    Reviews & ratings
    Average global rating:
    (47)

    Reviews in English (36)

    by
    93

    This was really good. The whole family enjoyed it. Reading all the problems w/the rice turning the soup to mush, I came up with this solution. I made the soup according to the directions (adding a little more spices to my liking) and instead of adding the rice to the soup to cook, I made the rice first (I used instant rice) and then the last 30 minutes or so, just added the rice to the soup. Came out more like soup, not mush. Hope this helps anyone else. Thanks for the recipe Corwyn. This one is a keeper.  -  25 Oct 2003  (Review from Allrecipes US | Canada)

    by
    45

    This soup is delicious and it is one of my favorite dishes in the winter. It goes great with some home made whole wheat bread. I like to spice up the soup a bit by adding some thyme, garlic, and basil. Find the right combination of these three to meet your taste buds. For the listed recipe that serves six, I add one crushed clove of garlic, about 1 tablespoon of dried basil, and 1/2 tablespoon of dried thyme. You don't want to overpower the original recipe's taste, just add some more subtleties. If you're having problems with mushy rice, make sure to use parboiled rice. I've never had the problem with mushy rice when I've used parboiled.  -  14 May 2002  (Review from Allrecipes US | Canada)

    by
    32

    Loved this soup...added some more flavors to it...I cooked onions with the chicken and placed them in the soup, along with thyme, pepper, a little salt and flavored chicken broth..I used four cans instead of three, I also waited till the last half an hour to put the rice in the pot. It came out delicious, everyone enjoyed it...along with garlic bread. It is lite but yet hits the spot on a cold New England day. Thank you for the easy yet great recipe!  -  11 Mar 2001  (Review from Allrecipes US | Canada)

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