Slow-Cooker Wild Rice Soup

Wild rice adds an earthy note to this low-fat chicken soup, Make it in your slow cooker then serve for dinner with crackers or rolls.



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Ingredients
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    2   medium 
    carrots, peeled and chopped (1 cup)
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    2   stalks 
    celery, chopped (1 cup)
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    3/4  cup 
    uncooked wild rice, rinsed and drained
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    1   medium 
    onion, chopped (1/2 cup)
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    1   small sprig 
    fresh rosemary
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    2   
    bay leaves
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    1   teaspoon 
    finely shredded lemon peel
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    1/4  teaspoon 
    ground black pepper
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    3   
    chicken breast halves with bone (about 2 1/4 pounds total)
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    3  14  ounce can 
    reduced-sodium chicken broth
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    1/2  cup 
    snipped fresh parsley
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    Ground black pepper

Directions
1.
In a 4- to 4 1/2-quart slow cooker, combine carrots, celery, wild rice, onion, rosemary, bay leaves, lemon peel, and the 1/4 teaspoon pepper. Top with chicken breast halves. Pour chicken broth over all.
2.
Cover; cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 hours. Remove chicken and cool slightly. Discard rosemary sprig and bay leaves.
3.
Cut chicken from bone; discard bones. Chop chicken and return to soup along with parsley. Season to taste with additional pepper.
Nutrition information
Per Serving: cal. (kcal) 220, Fat, total (g) 3, chol. (mg) 58, sat. fat (g) 1, carb. (g) 20, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 28, vit. A (IU) 2867, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 48, Cobalamin (Vit. B12) (g) 0, sodium (mg) 536, Potassium (mg) 553, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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