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ShareSpinach, 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 cupCARB GRAMS PER SERVING:
19
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 216
- Protein(gm): 26
- Carbohydrate(gm): 19
- Fat, total(gm): 4
- Cholesterol(mg): 64
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 2
- Sodium(mg): 397
- Vegetables(d.e): 1
- Starch(d.e): 1
- Very Lean Meat(d.e): 3
- Fat(d.e): 1
Diabetic Exchanges
- 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 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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