Slow-cooker wild rice soup
Number of Servings: 6
Serving Size: 1 1/2 cup
Prep: 30 min | Cool: 15 min
Cook: 6 hr low or 3 hours on high
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
1. 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.
2. 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.
3. Cut chicken from bone; discard bones. Chop chicken and return to soup along with parsley. Season to taste with additional pepper.
Nutrition Facts (per serving): 220 cal., 3 g Fat, total (0.7 g sat. fat, 0.8 g Monosaturated fat, 0.7 g Polyunsaturated fat), 58 mg chol., 20 g carb., 536 mg sodium, 3 g fiber, 2.5 g sugar, 28 g pro.
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