Spinach, Chicken, and Wild Rice Soup

Better Homes of Garden
By: Susan Proctor

Prep: 15 minutes
Cook: Low 7 to 8 hours, High 3 1/2 to 4 hours,
Makes: 6 TO 8 servings (9 cups)
SLOW COOKER: 3 1/2- OR 4-QUART


3 cups water
1 14-ounce can reduced-sodium chicken broth
1 10.75-ounce can reduced-fat and reduced-
sodium condensed crean of chicken soup
2/3 cup uncooked wild rice, rinsed and drained
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups chopped cooked chicken or turkey
2 cups shredded fresh spinach


1. In a 3 1/2- or 4-quart slow cooker combine water, broth, soup, wild rice, thyme,salt, 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. Just before serving, stir in chicken and spinach.

Per serving: 234 cal., 6g total fat (1g sat. fat), 67 mg chol., 546 mg sodium, 19g carbo., 1g fiber, 25g pro.