Spinach, Chicken, and Wild Rice Soup
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.
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
Calories 216, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 64 mg, Sodium 397 mg, Carbohydrate 19 g, Fiber 2 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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