Spinach and Wild Rice Soup

This soup was a hit during the week in Pennsylvania when the temperatures had a hard time being two digits.  If using raw chicken, stir it in at the beginning as directed.  If using left over chicken, stir it in with the spinach.  You can use lower sodium chicken soup for this recipe and I would recommend it if you are using a canned chicken stock.  This recipe serves 6.

  2 Cups Water                                                                     1/2 Tsp Dried Thyme

  3 Cups Chicken Stock                                                        1/4 Tsp Black Pepper

  10.75 Ounce Cream Of Chicken Soup                                 1 Lb Chicken Breast, Chopped

  2/3 Cups Black or Red or Long Grain Wild Rice                 3 Cups Spinach, Shredded

In a 4 quart slow cooker, stir together the water, broth, soup, rice, thyme, pepper and chicken.  Cover and cook on low for 7 to 8 hours or high for 3 to 4 hours. Stir about half way through and add another cup of water, if necessary (the rice will absorb quite a bit).

About 15 minutes before serving, stir in spinach.  

Per Serving: 276 Cal (20% from Fat, 43% from Protein, 37% from Carb); 30 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 26 g Carb; 4 g Fiber; 1 g Sugar; 183 mg Calcium; 4 mg Iron; 1329 mg Sodium