Chicken Wild Rice Soup with Spinach

Lunch

I stir together my chicken-and-rice cream soup whenever we’re craving something warm and comforting. Reduced-fat and reduced-sodium ingredients make it a healthier option.

Average Rating: 5

TOTAL TIME: Prep: 10 min. Cook: 5-1/4 hours
YIELD: 6 servings (about 2 quarts).

Ingredients

3 cups water
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2/3 cup uncooked wild rice
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups cubed cooked chicken breast
2 cups fresh baby spinach

Instructions

1. In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender.
2. Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.

Nutrition Facts

1-1/4 cups: 212 calories, 3g fat (1g saturated fat), 56mg cholesterol, 523mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 25g protein.
Diabetic Exchanges:
3 lean meat, 1 starch.