Nutrition Facts

Close

Nutrition facts per serving:

  • Servings Per Recipe 6
    • cal.(kcal)220
    • Fat, total(g)3
    • chol.(mg)58
    • sat. fat(g)1
    • carb.(g)20
    • Monosaturated fat(g)1
    • Polyunsaturated fat(g)1
    • fiber(g)3
    • sugar(g)3
    • pro.(g)28
    • vit. A(IU)2867
    • vit. C(mg)11
    • Thiamin(mg)0
    • Riboflavin(mg)0
    • Niacin(mg)9
    • Pyridoxine (Vit. B6)(mg)0
    • Folate(g)48
    • Cobalamin (Vit. B12)(g)0
    • sodium(mg)536
    • Potassium(mg)553
    • calcium(mg)61
    • iron(mg)2
    *Percent Daily Values are base on a 2,000 calorie diet
    Print: Page | 3x5 | 4x6

    Slow-Cooker Wild Rice Soup

    Makes: 6 servings Serving size: 1 1/2 cup
    Prep 30 mins
    Cool 15 mins
    Cook 6 hrs low or 3 hours on high
     

    Views Nutrition Facts

    Ingredients

    • 2 medium carrots, peeled and chopped (1 cup)
    • 2 stalks celery, chopped (1 cup)
    • 3/4 cup uncooked wild rice, rinsed and drained
    • 1 medium onion, chopped (1/2 cup)
    • 1 small sprig fresh rosemary
    • 2 bay leaves
    • 1 teaspoon finely shredded lemon peel
    • 1/4 teaspoon ground black pepper
    • 3 chicken breast halves with bone (about 2 1/4 pounds total)
    • 3 14 ounce can reduced-sodium chicken broth
    • 1/2 cup snipped fresh parsley
    • Ground black pepper

    Directions

    In a 4- to 4 1/2-quart slow cooker, combine carrots, celery, wild rice, onion, rosemary, bay leaves, lemon peel, and the 1/4 teaspoon pepper. Top with chicken breast halves. Pour chicken broth over all.

    Cover; cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 hours. Remove chicken and cool slightly. Discard rosemary sprig and bay leaves.

    Cut chicken from bone; discard bones. Chop chicken and return to soup along with parsley. Season to taste with additional pepper.

    Slow-Cooker Wild Rice Soup


     
     
    ADVERTISER