- 6
Ingredients
- 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
Preparation
Step 1
1. In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. To serve, stir in chicken and spinach. Makes 6 (1-1/2-cup) servings.
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REVIEWS:
Nice basic soup! Added a clove of garlic, bay leaves and carrots! I will make it again!
This is a nice soup. I made it as posted except I added a whole teaspoon of thyme and was very liberal with the pepper. Next time I think I may add some garlic for some added flavour. It was nice to leave it while I went to work. I served it with Bread Machine Spinach and Feta Bread. I will definitely make this again. Thanks for posting!
I don't know if I should really rate, since I changed so much, but this was an awesome springboard. I did it on the stovetop, used creamed corn instead of cream of chicken soup and added a can of condensed tomatoe soup, a good heaping teaspoon of Mrs. Dash tomatoe basil garlic, a teaspoon or so of garlic and a teaspoon or so of worstester sauce. I can't wait to make it again!