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Spinach, Chicken, and Wild Rice Soup

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

MAKES: 6 servings

SERVING SIZE: 1 1/2 cup

CARB GRAMS PER SERVING: 19

Rated :

by 9 people

Nutrition Facts Per Serving:

Servings Per Recipe: 6
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

Diabetic Exchanges

Vegetables(d.e): 1
Starch(d.e): 1
Very Lean Meat(d.e): 3
Fat(d.e): 1

3 cups water

1 14 ounce can reduced-sodium chicken broth

1 10 3/4ounce can reduced-fat and reduced-sodium condensed cream of chicken soup

2/3 cup uncooked 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

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.

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