Tuesday, November 27, 2007

Chicken Spinach Wild Rice Soup

3 cups water
1 14 ounce can reduced-sodium chicken broth
1 10 3/4 ounce can 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

In slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2to 4 hours.

To serve, stir in chicken and spinach. Makes 6 (1 1/2 cup) servings.

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