Confetti Rice Soup Recipe 
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Confetti Rice Soup

2/3 cup uncooked wild rice, rinsed, drained
1/2 cup chopped onion
3 (14-1/2 oz) cans chicken broth
2 medium carrots, thinly sliced
1/2 tsp. dried marjoram leaves
1/8 tsp pepper
2 boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1-1/2 cups frozen whole-kernel corn, thawed, drained
1 cup frozen cut broccoli, thawed, drained

In a 3 1/2- to 4-quart slow cooker (crockpot), combine all ingredients except corn and broccoli; mix well.

Cover; cook on Low setting for at least 8 hours.

Before serving, stir in corn and broccoli. Increase heat to High setting; cover and cook an additional 5 minutes or until vegetables are crisp-tender.

Tip: To quickly thaw corn and broccoli, place in colander or strainer; rinse with warm water until thawed. Drain well.

Note: If you like your broccoli and corn cooked a little more, cook an additional 10 minutes.

Makes 6 servings

Source: "One Dish Meals Cookbook," by Pillsbury

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