Slow-Cooker Wild Rice Soup
medium carrots, peeled and chopped (1 cup)
stalks celery, chopped (1 cup)
cup uncooked wild rice, rinsed and drained
medium onion, chopped (1/2 cup)
small sprig fresh rosemary
teaspoon finely shredded lemon peel
teaspoon ground black pepper
chicken breast halves with bone (about 2 1/4 pounds total)
14 ounce can reduced-sodium chicken broth
cup snipped fresh parsley
Ground black pepper
- 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.
Nutrition Facts(Slow-Cooker Wild Rice Soup)
- Per serving:
- 220 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 58 mg chol.,
- 536 mg sodium,
- 20 g carb.,
- 3 g fiber,
- 3 g sugar,
- 28 g pro.
- Percent Daily Values are based on a 2,000 calorie diet