Spinach, Chicken, and Wild Rice Soup
Recipe from Diabetic Living

Use leftover Thanksgiving or Christmas turkey for this main dish soup--or stop by the deli. Suitable for diabetic meal plans, this low-calories slow cooker soup develops flavors with minimal attention from the cook.



by 2  people


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Ingredients
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    3   cups 
    water
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    1  14  ounce can 
    reduced-sodium chicken broth
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    1  10 3/4 ounce can 
    reduced-fat and reduced-sodium condensed cream of chicken soup
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    2/3  cup 
    uncooked wild rice, rinsed and drained
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    1/2  teaspoon 
    dried thyme, crushed
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    1/4  teaspoon 
    ground black pepper
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    3   cups 
    chopped cooked chicken or turkey (about 1 pound)
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    2   cups 
    shredded fresh spinach

Directions
1.
In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
2.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3.
To serve, stir in chicken and spinach. Makes 6 (1-1/2-cup) servings.
Nutrition information
Per Serving: cal. (kcal) 216, Fat, total (g) 4, chol. (mg) 64, sat. fat (g) 1, carb. (g) 19, fiber (g) 2, pro. (g) 26, sodium (mg) 397, Vegetables () 0.5, Starch () 1, Lean Meat () 3, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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