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Wild Rice and Chicken Soup
- Makes: 8 to 10 servings
6 hrs to 8 hrs on low or 3 to 4 hours on high
chopped cooked chicken
sliced fresh mushrooms
carrots, coarsely shredded
10 3/4 -
reduced-fat and reduced-sodium condensed cream of chicken soup or cream of mushroom soup
long grain and wild rice mix
reduced-sodium chicken broth
Celery leaves (optional)
In 5- to 6-quart slow cooker, combine cooked chicken, mushrooms, carrots, celery, cream of chicken soup, rice and the contents of the rice seasoning packet. Gradually stir in chicken broth and the water.
Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Garnish with celery leaves, if you like. Makes 8 to 10 servings.
(Wild Rice and Chicken Soup)
Servings Per Recipe 8, Riboflavin (mg) 0, Monosaturated fat (g) 1, Niacin (mg) 7, vit. C (mg) 2, Trans fatty acid (g) 0, Thiamin (mg) 0, carb. (g) 23, Fat, total (g) 5, chol. (mg) 42, sat. fat (g) 1, pro. (g) 18, cal. (kcal) 203, sugar (g) 2, vit. A (IU) 2284, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, fiber (g) 2, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 875, Polyunsaturated fat (g) 1, Potassium (mg) 372, calcium (mg) 40, iron (mg) 1