Recipe finder
Wild Rice and Chicken Soup
- 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