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.
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 cans 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
Calories 220, Total Fat 3 g, Saturated Fat .7 g, Monounsaturated Fat .8 g, Polyunsaturated Fat .7 g, Cholesterol 58 mg, Sodium 536 mg, Carbohydrate 20 g, Total Sugar 2.5 g, Fiber 3 g, Protein 28 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 6%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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