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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 (1 1/2-cup) servings
- Calories 220
- Total Fat (g) 3
- Saturated Fat (g) .7
- Monounsaturated Fat (g) .8
- Polyunsaturated Fat (g) .7
- Cholesterol (mg) 58
- Sodium (mg) 536
- Carbohydrate (g) 20
- Total Sugar (g) 2.5
- Fiber (g) 3
- Protein (g) 28
- Vitamin C (DV%) 18
- Calcium (DV%) 6
- Iron (DV%) 12
*Percent Daily Values are base on a 2,000 calorie diet
Slow-Cooker Wild Rice Soup
Makes: 6 (1 1/2-cup) servings
Prep: 30 minutes
Cook: 6 hours on low or 3 hours on high
Cool: 15 minutes
Stand: 15 minutes
Cook: 6 hours on low or 3 hours on high
Cool: 15 minutes
Stand: 15 minutes
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 cans 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.
