Recipes
Spinach, Chicken, and Wild Rice Soup
If you don’t have any leftover chicken, look in the supermarket’s meat department or freezer case for chopped cooked chicken or stop by the deli counter and pick up a roasted chicken.
PREP: 20 MINUTES
Ingredients:
3 cups water
1 14-ounce can reduced-sodium chicken broth
1 10-3⁄4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
2⁄3 cup wild rice, rinsed and drained
1⁄2 teaspoon dried thyme, crushed
1⁄4 teaspoon ground black pepper
3 cups chopped cooked chicken or turkey (about 1 pound)
2 cups shredded fresh spinach
Instructions:
In a 3-1⁄2 or 4-quart slow cooker combine the water, chicken broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1⁄2 to 4 hours.
To serve, stir in chicken and spinach. Makes 6 (1-1⁄2-cup) servings.
Hints:
Per serving: 216 cal., 4 g fat, 64 mg chol., 397 mg sodium, 19 g carbo., 2 g fiber, 26 g pro.
Exchanges per serving: 1⁄2 vegetable, 1 starch, 3 very lean meat, 1⁄2 fat
Carb Choices: 1
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