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Spinach, Chicken and Wild Rice Soup


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Rate this recipe 4.6/5 (18 Votes)


  • 3 cups water
  • 1 14-ounce can reduced sodium chicken broth
  • 1 10 3/4-ounce can reduced fat and sodium cream of chicken soup
  • 2/3 cup uncooked wild rice rinsed and drained
  • 1/2 teaspoon dried thyme crushed
  • 1/4 teaspoon gound black pepper
  • 3 cups chopped cooked chicken or turkey
  • 2 cups shredded fresh spinach


Adapted from


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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