- make this recipe
- user reviews ()
Slow-Cooker Wild Rice Soup
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
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
(Slow-Cooker Wild Rice Soup)
- Servings Per Recipe 6,
- cal. (kcal) 220,
- Fat, total (g) 3,
- chol. (mg) 58,
- sat. fat (g) 1,
- carb. (g) 20,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 28,
- vit. A (IU) 2867,
- vit. 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 (mg) 61,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
