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    You are in: Home / Recipes / Season's Crock Pot Chicken Rice Soup Recipe
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    Season's Crock Pot Chicken Rice Soup

    Season's Crock Pot Chicken Rice Soup. Photo by Hill Family

    1/1 Photo of Season's Crock Pot Chicken Rice Soup

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    Hill Family's Note:

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

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    Units: US | Metric

    • 2 -4 cups cooked chicken (precooked, shredded or chopped)
    • 1/4 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 1/2 teaspoons pepper
    • 1 teaspoon seasoning salt
    • 1 cup rice (I use brown)


    1. 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. 2
      Add spices, onion, chicken and chilis, mix again.
    3. 3
      ** During the last hour of cooking add the rice.
    4. 4
      Cook on low for 6-8 hours or high for 3-4 hours.
    5. 5
      You can also let this thicken up and serve in tortillas.

    Ratings & Reviews:

    • on November 20, 2007


      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!

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    • on October 23, 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.

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    • on March 14, 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!!

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    Nutritional Facts for Season's Crock Pot Chicken Rice Soup

    Serving Size: 1 (81 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 207.7
    Calories from Fat 30
    Total Fat 3.3 g
    Saturated Fat 0.9 g
    Cholesterol 35.1 mg
    Sodium 43.4 mg
    Total Carbohydrate 28.7 g
    Dietary Fiber 0.9 g
    Sugars 1.2 g
    Protein 14.3 g

    The following items or measurements are not included:

    Healthy Request cream of mushroom soup

    seasoning salt

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