Spinach, Chicken, and Wild Rice Soup
- Servings: Six 1-1/2 cup servings
We love the slow cooker. It makes it possible to come home to a meal that's waiting to be served, the delicious aroma filling the kitchen. Use leftover Thanksgiving or Christmas turkey for this comfort food in a bowl. Suitable for diabetic meal plans, this low-calorie slow cooker soup develops flavors with minimal attention from the cook. Start the recipe with a slow cooker liner and there's no pot to scrub at the end of the meal. Instead, you let the slow cooker cool, pull out the empty liner and toss.
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- 3 cups water
- 1 14-ounce can reduced-sodium chicken broth
- 1 10-3/4-ounce 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
- Disposable slow cooker liner
Place the disposable slow cooker liner inside the slow cooker bowl of a 3-1/2- or 4-quart slow cooker. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper; add to slow cooker.
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.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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