Season's Crock Pot Chicken Rice Soup

Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

This is a creamy filling soup that is great on cold days. Super easy and made with ingredients you probably have on hand.

Ingredients Nutrition

  • 2 -4 cups cooked chicken (precooked, shredded or chopped)
  • 14 cup chopped onion
  • 1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
  • 1 (10 3/4 ounce) can Healthy Request cream of chicken soup
  • 1 (4 ounce) can green chilies
  • 1 tablespoon garlic salt
  • 1 12 teaspoons pepper
  • 1 teaspoon seasoning salt
  • 1 cup rice (I use brown)


  1. Pour two soup cans into crock pot, fill the soup cans each with water and pour into the crock pot. Mix together well.
  2. Add spices, onion, chicken and chilis, mix again.
  3. ** During the last hour of cooking add the rice.
  4. Cook on low for 6-8 hours or high for 3-4 hours.
  5. You can also let this thicken up and serve in tortillas.


Most Helpful

This was easy comfort food on a chilly night. The chili peppers gave a subtle flavor, but even my 4 year-old ate this without complaint. I added mushrooms, and I used leftover cooked rice, so I just stirred it in about twenty minutes before serving to heat it through. I also used two cans of mushroom soup, as I'm out of chicken. Thanks for sharing!

AmyMCGS November 20, 2007

This was a good and easy recipe. It's kind of hard to rate for sure simply because it was VERY peppery! I did season the chicken before I cooked it, so maybe that's why, but I think I followed the recipe closely. I used minute rice and gave it only 30 minutes to cook - it was definitely done and maybe overdone by some standards. Intersting and easy recipe, I think I'd make again just easing off the pepper a bit.

Crocheting Mama October 23, 2007

This soup was good and very easy. I made two (minor) changes though. I didn't have any precooked chicken, so I added uncooked chicken breasts in the beginning, then shredded them when I added the rice. I also added about a cup of sliced carrots in the beginning. I really liked the flavor of the green chilies. Definately a keeper for busy days. Served with crusty garlic bread. ***Addition: The leftovers were even better the next day!!

Tee Lee March 14, 2007

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