Thursday, January 21, 2016

Slow Cooker Chicken Rice Soup (non-cream)

Here I am, yet again, posting a soup that I love!  This is a soup I made sort of off-the-cuff, but it was delicious and the entire family gobbled it up.  I make a tasty cream of chicken rice soup and used that as the base for this non-cream soup.  You can play with it a little, adding or deleting veggies and/or seasonings that you prefer in your soup, but this is a great, basic soup for a chilly day.  (I tend to go a little overboard with veggies when I make soup; I always add more than it calls for.)  I also doubled this (other than the chicken; I just used 3 breasts) to maximize the use of my big crock pot.

Chicken Rice Soup

2-3 chicken breasts (I used 3 frozen.)
4 cups chicken broth
2 cups water
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1 Sazon Goya seasoning packet (see pic below, can be found in ethnic/Hispanic food section)
1 cup carrots, grated, diced, or chopped
1 cup celery, grated, chopped, or thinly sliced

Dump all ingredients into Crockpot. 
Cook on Low for 6 hours or High for 4 hours. 
Remove chicken from Crockpot and shred. 
Add chicken back to Crockpot. 
Let everything cook about 30 more minutes in Crockpot.

(I’m Italian so I always sprinkle a little grated Parmesan cheese on my bowl of soup. Plus, everything is better with a little cheese, ya know. J )


  1. Would it work with just long grain and wild rice rather than the Rice-a-Roni?

    1. That's a good question. You would definitely have to add some other seasonings since that mix is where most of the flavor comes from.