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Nutrition Facts
Nutrition facts per serving:
- Calories 220
- Protein(gm)28
- Carbohydrate(gm)20
- Fat, total(gm)3
- Cholesterol(mg)58
- Saturated fat(gm)1
- Monosaturated fat(gm)1
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)3
- Sugar, total(gm)3
- Vitamin A(IU)2867
- Vitamin C(mg)11
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)9
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)48
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)536
- Potassium(mg)553
- Calcium(DV %)61
- Iron(DV %)2
*Percent Daily Values are base on a 2,000 calorie diet
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
Cool: 15 mins
Cook: 6 hrs low or 3 hours on high
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.
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