Wild Rice and Chicken Soup

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Published on Midwest Living (http://www.midwestliving.com)

Wild Rice and Chicken Soup

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Makes: 8 to 10 servings
Prep 20 mins
Cook 6 hrs to 8 hrs on low or 3 to 4 hours on high

Ingredients

2 1/2 cups chopped cooked chicken
2 cups sliced fresh mushrooms
2 medium carrots, coarsely shredded
2 stalks celery, sliced
1 10 3/4 - ounce can reduced-fat and reduced-sodium condensed cream of chicken soup or cream of mushroom soup
1 6 - ounce package long grain and wild rice mix
5 cups reduced-sodium chicken broth
5 cups water
Celery leaves (optional)

Directions

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.

Nutrition Facts

(Wild Rice and Chicken Soup)

Servings Per Recipe 8, Riboflavin (mg) 0, Monosaturated fat (g) 1, Niacin (mg) 7, vit. C (mg) 2, 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

Source URL (retrieved on May 24, 2013): http://www.midwestliving.com/recipe/soups/wild-rice-and-chicken-soup/

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